HUBI 2002 Midterm 1 Flashcards
1
Q
Nutrition
A
Study of how food nourishes the body
2
Q
Food
A
Any substance the body can take in and assimilate; source of nutrients
3
Q
Malnutrition
A
Lack of proper nutrition; nutrient deficiencies, nutrient imbalances, nutrient excesses
4
Q
Genome
A
full component of genetic material in the chromosome of a cell
5
Q
DNA
A
molecule that encodes genetic info in its structure
6
Q
Nutritional genomics
A
science of how nutrients affect the activities of genes and how genes affect the interactions between diet and disease
7
Q
Energy
A
capacity to do work; measured in cal or kJ
8
Q
Nutrients
A
components in food the body needs to grow, develop, and repair itself
9
Q
energy yielding nutrients
A
Carbs, fats, proteins
10
Q
6 Categories of nutrients
A
- Carbs
- Proteins
- Fats
- Vitamins
- Minerals
- Water
11
Q
Essential nutrients
A
nutrients the body cannot manufacture for itself and must obtain from food
12
Q
Calories
A
unit of energy produced by food and used by the body; amount of heat energy needed to raise the temp of 1kg of water 1 degree C
13
Q
Joules / kJ
A
Unit of E. 100kcal=418kJ. Defines both kinetic and chemical energy
14
Q
Carb and protein energy yield
A
4kcal/g
15
Q
Fat energy yield
A
9 kcal/g
16
Q
Elemental diets
A
Diets composed of purified ingredients of known chemical composition; intended to supply all essential nutrients to people who cannot eat foods
17
Q
Non-nutrients
A
compounds in foods, other than the six nutrients, that have biological activity in the body
18
Q
Phytochemical
A
non-nutrient compounds that confer colour, taste, and other characteristics of food
19
Q
Basic foods
A
foods which nutrients have been added; milk, meats, veggies, fortified and enriched foods
20
Q
Fast foods
A
restaurant food that is ready to serve before orders are taken
21
Q
Functional foods
A
claims to have nutrients that fights disease
22
Q
Natural foods
A
wholesome foods
23
Q
Nutraceuticals
A
foods designed to act like drugs
24
Q
Organic foods
A
foods grown without synthetic pesticides or fertilizers
25
Partitioned foods
made from components extracted from whole foods; milling, alternation of texture or addition of additives
26
Staple foods
foods used frequently or daily
27
ABCMV principles
Adequacy, balance, calorie control, moderation, variety; help recognize a nutritious diet
28
Adequacy
providing all the essential nutrients, fiber, and E in amounts sufficient to maintain health
29
Balance
dietary characteristic of proving goods of a number of different types in proportion to each other such as foods rich in some nutrients don't replace foods that are rich in others
30
Calorie control
Control of E intake
31
Moderation
set limits; nothing in excess
32
Variety
a number of different kinds; adds interest
33
Nutritional monitoring
assessment of dietary or nutritional status at intermittent times with the aim of detecting changes in the dietary or nutritional status of a population
34
Canadian Community Health Survey (CCHS)
cross sectional survey study of people over 12yrs, started in 2004, now conducted every 2 years. Self reported info on health status and eating habits of a sample (65000 Canadians per study)
35
The scientific method
A series of steps followed to solve problems including collecting data, formulating a hypothesis, testing the hypothesis, and stating conclusions
36
Epidemiological study and case study data
correlation
37
Intervention study data
cause and effect
38
lab study data
cause and effect in an animal model
39
Blind experiment
subjects do not know whether they are members of experimental or control group
40
Case studies
studies of an individual
41
Control group
Group that does not receive the experimental treatment
42
Correlation
a measure of the relationship between two variables
43
Epidemiological studies
Studies of populations
44
Experimental studies
investigation
45
Intervention studies
studies of populations in which observation is accompanied by experimental manipulation of some population memebers
46
Lab studies
studies are performed under tightly controlled conditions and are designed to pinpoint causes and effects
47
Placebo
A fake drug used in testing of medication
48
Randomized controlled trial (RCT)
clinical trials
49
DRI
Dietary reference intake; a set of 5 nutrient intake values for healthy people in Can and USA
50
Goals of DRI committee
1. establish recommended intake values
2. facilitate nutrition research and policy
3. establish safety guidelines
4. prevent chronic diseases
51
RDA
Recommended daily allowance; nutrient intake goals for individuals
52
AI
Adequate intake; nutrient intake goals for individuals are set whenever scientific data are insufficient to allow establishment of the RDA value
53
EDA
Estimated average requirement; data driven
54
UL
tolerable upper intake level; the max daily amount of a nutrient that appears safe for most healthy people and beyond which there is an increased risk of adverse health effects
55
CDRR
Chronic disease risk reduction; new DRI category based on chronic disease risk
56
AMDR
Acceptable macronutrient distribution range; values for carbs, fat, and protein as percentages of total caloric intake
57
DV
Daily value; nutrient reference standards used on food labels in grocery stores
58
Percent daily value
A vaue that shows how the nutritional content of one serving of food fits into the diet of a person who consumes 2000 calories a day
59
Nutrition facts table
mandatory since 2007 on all food products. Required to list calories and 13 core nutrients
60
Serving size
amount of food item customarily eaten at one time
61
Discretionary calorie allowance
difference between calories needed to maintain weight and those needed to supply nutrients from the most nutrient-dense foods
62
Nutrient density
A measure of the nutrients a food provides relative to the E it provides. The more nutrients and the fewer kcal, the higher the nutrient density
63
5 basic chemical tastes
1. Sweet
2. Sour
3. Bitter
4. Salty
5. Umami
64
Digestive tract
flexible, muscular tube that digests food and absorbs its nutrients and some non0nutrients
65
Chewing and swallowing
Teeth tear and grind food into small pieces
Salivary glands produce saliva
Enzymes in saliva begin chemical breakdown
Epiglottis closes off trachea
Food moves down esophagus
66
Mechanical digestion
Physical breakdown of food
67
Chemical digestion
Enzymes break down food into smaller molecules
68
Protein digestion
Begins in the stomach; gastric juices required to break it down
69
Small intestine
digestive organ where most chemical digestion and absorption of food takes place
70
Absorption and transportation
shipping
absorbs nutrients into body fluids
Nutrients are delivered to necessary systems
71
Large intestine
last section of digestive system, where water is absorbed from food and the remaining material is eliminated from the body
72
Eating and drinking too fast
hiccups and choking
73
Eating and drinking too much
Heartburn, GERD
74
3 types of fatty acids
Saturated
Monounsaturated
Polyunsaturated
75
Saturated fats
a fat solid at RT and found in animal fats, lards, and dairy products
76
Unsaturated fats
liquid at RT and found in vegetable oils, nuts, and seeds
77
Fat or lipid
class of naturally occuring organic cmpds which are generically hydrophobic in nature; fatty acids, triacylglycerides, sterols and phospholipids
78
Fatty acids
Carboxylic acid consisting of a hydrocarbon chain; common length C4-C8
79
Triglycerides
Most abundant dietary lipid, consists of 3 fatty acids and 1 glycerol molecule
80
Phospholipids
amphipathic and major lipid found in biological membranes; consists of 2 fatty acids
81
Sterols
amphipathic lipid with hydroxyl groups (alcohol); 4 ring structure
82
Essential fatty acids
Omega 3 and omega 6
83
Omega-3 fatty acids
Polyunsaturated fatty acids commonly found in fish oils that are beneficial to cardiovascular health
84
Omega-6
Linoleic acid - found in seeds, nuts, vegetable oils
85
EPA and DHA
eicosapentaenoic acid,
docosahexaenoic acid;
omega-3 fatty acids made from linolenic acids in the tissues of fish (non-essential)
86
LDL cholesterol
"bad" blood cholesterol; delivers plaque to the arterial walls; <100 mg/dl
87
HDL cholesterol
good; high density lipoprotein. High protein, low fat
88
Protein
A three dimensional polymer made of monomers of amino acids. 20 Amino acids included (9 being essential)
89
3 strands of amino acids
Chain
Coil of strand
Folding of strand
90
Protein turnover
process of continuous breakdown and synthesis of protein from its amino acids
91
9 essential amino acids
Histidine
Isoleucine
Leucine
lysine
methionine
phenylalanine
threonine
tryptophan
valine
92
Protein quality
a measure of the presence and digestibility of the essential amino acids in a feedstuff
93
High quality protein
dietary proteins containing all the essential amino acids in relatively the same amounts that human beings require
94
Low quality protein
dietary proteins that are low in or lack one or more essential amino acids (plant foods)
95
First limiting amino acid
the amino acid present in the diet in the least amount, in relation to the animals need for that specific amino acid
96
How much protein do we need?
0.8g/kg of protein by body weight / day
97
Females protein rda
46g/d, typically take 65g/d
98
Males protein rda
56g/d, typically take 105g/d
99
Omnivore
an animal that eats both plants and animals
100
Lacto-ovo-vegetarian
person who consumes all vegan items plus dairy products and eggs
101
Lacto-vegetarian
excludes animal flesh and eggs but does include dairy products
102
Fruititarion
raw or dried fruits and nuts only
103
macrobiotic diet
a vegan diet composed mostly of whole grains, beans, and certain vegetables; taken to extreme, macrobiotic diets can compromise nutrient status
104
ovo-vegetarian
person who consumes all vegan food items plus eggs
105
partial vegetarian
no red meat or limited quantities
106
Pesco-vegetarian
eliminates poultry and red meats
107
Vegan
a person who does not eat food from any animal source
108
Vegetarian
a person who eats mostly or only plant-based foods
109
Carbohydrates
organic compounds composed of C, H, and O in a ratio of about 1 C to 2 H to 1 O
110
Monosaccharides
glucose, fructose, galactose
111
Disaccharides
lactose, maltose, sucrose
112
Starch
plant storage form of glucose; packed in granules
113
Glycogen
storage form of glucose in humans and animals
114
Starch composition
amylose (unbranched)
Amylodpectin (branched)
115
Carbohydrate digestion
Starts in mouth with amylase converting polysaccharides to disaccharides, continues with pancreatic amylase, finished with sucrase/maltase/lactase from small intestine converting disaccharides to monosaccharides
116
Good carbohydrate sources
whole grains, low fat unsweetened protein foods and lean meats
117
Total carbs
WHO; 55-75% of diet
118
Wheat kernel
Germ, endosperm, bran, and husk
119
Dietary fibre
refers to the foodstuffs that have not been digested on entering the large intestine
120
Fibre recommendations
WHO: more than 25g daily
121
Benefits of fibre
reduces risk of heart disease, diabetes, and bowel disease
promotes healthy body weight
122
Preventative benefits of fibre
constipation, hemorrhoids, appendicitis, diverticulois and colon cancers
123
Obligatory glucose users
brain, nervous system and red blood cells
124
Breakdown of glucose
broken in half, broken into smaller units (irreversible; 2 pathways)
125
Release of insulin
rise of BG
126
Release of glucagon
drop in BG
127
Storing glucose for energy
brain, muscles, and liver store glycogen. Muscles conserve for own use, liver in generous with it
128
Excess glucose
converted to glycogen or fat and stores
129
glycemic response
how quickly and how high blood glucose rises after carbs are consumed
130
