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3rd Year Winter > HUBI 2002 Midterm 1 > Flashcards

HUBI 2002 Midterm 1 Flashcards

1
Q

Nutrition

A

Study of how food nourishes the body

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2
Q

Food

A

Any substance the body can take in and assimilate; source of nutrients

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3
Q

Malnutrition

A

Lack of proper nutrition; nutrient deficiencies, nutrient imbalances, nutrient excesses

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4
Q

Genome

A

full component of genetic material in the chromosome of a cell

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5
Q

DNA

A

molecule that encodes genetic info in its structure

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6
Q

Nutritional genomics

A

science of how nutrients affect the activities of genes and how genes affect the interactions between diet and disease

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7
Q

Energy

A

capacity to do work; measured in cal or kJ

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8
Q

Nutrients

A

components in food the body needs to grow, develop, and repair itself

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9
Q

energy yielding nutrients

A

Carbs, fats, proteins

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10
Q

6 Categories of nutrients

A
  1. Carbs
  2. Proteins
  3. Fats
  4. Vitamins
  5. Minerals
  6. Water
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11
Q

Essential nutrients

A

nutrients the body cannot manufacture for itself and must obtain from food

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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

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13
Q

Joules / kJ

A

Unit of E. 100kcal=418kJ. Defines both kinetic and chemical energy

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14
Q

Carb and protein energy yield

A

4kcal/g

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15
Q

Fat energy yield

A

9 kcal/g

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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

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17
Q

Non-nutrients

A

compounds in foods, other than the six nutrients, that have biological activity in the body

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18
Q

Phytochemical

A

non-nutrient compounds that confer colour, taste, and other characteristics of food

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19
Q

Basic foods

A

foods which nutrients have been added; milk, meats, veggies, fortified and enriched foods

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20
Q

Fast foods

A

restaurant food that is ready to serve before orders are taken

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21
Q

Functional foods

A

claims to have nutrients that fights disease

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22
Q

Natural foods

A

wholesome foods

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23
Q

Nutraceuticals

A

foods designed to act like drugs

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24
Q

Organic foods

A

foods grown without synthetic pesticides or fertilizers

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25
Q

Partitioned foods

A

made from components extracted from whole foods; milling, alternation of texture or addition of additives

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26
Q

Staple foods

A

foods used frequently or daily

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27
Q

ABCMV principles

A

Adequacy, balance, calorie control, moderation, variety; help recognize a nutritious diet

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28
Q

Adequacy

A

providing all the essential nutrients, fiber, and E in amounts sufficient to maintain health

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29
Q

Balance

A

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

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30
Q

Calorie control

A

Control of E intake

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31
Q

Moderation

A

set limits; nothing in excess

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32
Q

Variety

A

a number of different kinds; adds interest

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33
Q

Nutritional monitoring

A

assessment of dietary or nutritional status at intermittent times with the aim of detecting changes in the dietary or nutritional status of a population

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34
Q

Canadian Community Health Survey (CCHS)

A

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)

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35
Q

The scientific method

A

A series of steps followed to solve problems including collecting data, formulating a hypothesis, testing the hypothesis, and stating conclusions

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36
Q

Epidemiological study and case study data

A

correlation

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37
Q

Intervention study data

A

cause and effect

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38
Q

lab study data

A

cause and effect in an animal model

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39
Q

Blind experiment

A

subjects do not know whether they are members of experimental or control group

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40
Q

Case studies

A

studies of an individual

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41
Q

Control group

A

Group that does not receive the experimental treatment

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42
Q

Correlation

A

a measure of the relationship between two variables

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43
Q

Epidemiological studies

A

Studies of populations

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44
Q

Experimental studies

A

investigation

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45
Q

Intervention studies

A

studies of populations in which observation is accompanied by experimental manipulation of some population memebers

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46
Q

Lab studies

A

studies are performed under tightly controlled conditions and are designed to pinpoint causes and effects

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47
Q

Placebo

A

A fake drug used in testing of medication

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48
Q

Randomized controlled trial (RCT)

A

clinical trials

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49
Q

DRI

A

Dietary reference intake; a set of 5 nutrient intake values for healthy people in Can and USA

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50
Q

Goals of DRI committee

A
  1. establish recommended intake values
  2. facilitate nutrition research and policy
  3. establish safety guidelines
  4. prevent chronic diseases
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51
Q

RDA

A

Recommended daily allowance; nutrient intake goals for individuals

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52
Q

AI

A

Adequate intake; nutrient intake goals for individuals are set whenever scientific data are insufficient to allow establishment of the RDA value

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53
Q

EDA

A

Estimated average requirement; data driven

54
Q

UL

A

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
Q

CDRR

A

Chronic disease risk reduction; new DRI category based on chronic disease risk

56
Q

AMDR

A

Acceptable macronutrient distribution range; values for carbs, fat, and protein as percentages of total caloric intake

57
Q

DV

A

Daily value; nutrient reference standards used on food labels in grocery stores

58
Q

Percent daily value

A

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
Q

Nutrition facts table

A

mandatory since 2007 on all food products. Required to list calories and 13 core nutrients

60
Q

Serving size

A

amount of food item customarily eaten at one time

61
Q

Discretionary calorie allowance

A

difference between calories needed to maintain weight and those needed to supply nutrients from the most nutrient-dense foods

62
Q

Nutrient density

A

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
Q

5 basic chemical tastes

A
  1. Sweet
  2. Sour
  3. Bitter
  4. Salty
  5. Umami
64
Q

Digestive tract

A

flexible, muscular tube that digests food and absorbs its nutrients and some non0nutrients

65
Q

Chewing and swallowing

A

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
Q

Mechanical digestion

A

Physical breakdown of food

67
Q

Chemical digestion

A

Enzymes break down food into smaller molecules

68
Q

Protein digestion

A

Begins in the stomach; gastric juices required to break it down

69
Q

Small intestine

A

digestive organ where most chemical digestion and absorption of food takes place

70
Q

Absorption and transportation

A

shipping
absorbs nutrients into body fluids
Nutrients are delivered to necessary systems

71
Q

Large intestine

A

last section of digestive system, where water is absorbed from food and the remaining material is eliminated from the body

72
Q

Eating and drinking too fast

A

hiccups and choking

73
Q

Eating and drinking too much

A

Heartburn, GERD

74
Q

3 types of fatty acids

A

Saturated
Monounsaturated
Polyunsaturated

75
Q

Saturated fats

A

a fat solid at RT and found in animal fats, lards, and dairy products

76
Q

Unsaturated fats

A

liquid at RT and found in vegetable oils, nuts, and seeds

77
Q

Fat or lipid

A

class of naturally occuring organic cmpds which are generically hydrophobic in nature; fatty acids, triacylglycerides, sterols and phospholipids

78
Q

Fatty acids

A

Carboxylic acid consisting of a hydrocarbon chain; common length C4-C8

79
Q

Triglycerides

A

Most abundant dietary lipid, consists of 3 fatty acids and 1 glycerol molecule

80
Q

Phospholipids

A

amphipathic and major lipid found in biological membranes; consists of 2 fatty acids

81
Q

Sterols

A

amphipathic lipid with hydroxyl groups (alcohol); 4 ring structure

82
Q

Essential fatty acids

A

Omega 3 and omega 6

83
Q

Omega-3 fatty acids

A

Polyunsaturated fatty acids commonly found in fish oils that are beneficial to cardiovascular health

84
Q

Omega-6

A

Linoleic acid - found in seeds, nuts, vegetable oils

85
Q

EPA and DHA

A

eicosapentaenoic acid,
docosahexaenoic acid;
omega-3 fatty acids made from linolenic acids in the tissues of fish (non-essential)

86
Q

LDL cholesterol

A

“bad” blood cholesterol; delivers plaque to the arterial walls; <100 mg/dl

87
Q

HDL cholesterol

A

good; high density lipoprotein. High protein, low fat

88
Q

Protein

A

A three dimensional polymer made of monomers of amino acids. 20 Amino acids included (9 being essential)

89
Q

3 strands of amino acids

A

Chain
Coil of strand
Folding of strand

90
Q

Protein turnover

A

process of continuous breakdown and synthesis of protein from its amino acids

91
Q

9 essential amino acids

A

Histidine
Isoleucine
Leucine
lysine
methionine
phenylalanine
threonine
tryptophan
valine

92
Q

Protein quality

A

a measure of the presence and digestibility of the essential amino acids in a feedstuff

93
Q

High quality protein

A

dietary proteins containing all the essential amino acids in relatively the same amounts that human beings require

94
Q

Low quality protein

A

dietary proteins that are low in or lack one or more essential amino acids (plant foods)

95
Q

First limiting amino acid

A

the amino acid present in the diet in the least amount, in relation to the animals need for that specific amino acid

96
Q

How much protein do we need?

A

0.8g/kg of protein by body weight / day

97
Q

Females protein rda

A

46g/d, typically take 65g/d

98
Q

Males protein rda

A

56g/d, typically take 105g/d

99
Q

Omnivore

A

an animal that eats both plants and animals

100
Q

Lacto-ovo-vegetarian

A

person who consumes all vegan items plus dairy products and eggs

101
Q

Lacto-vegetarian

A

excludes animal flesh and eggs but does include dairy products

102
Q

Fruititarion

A

raw or dried fruits and nuts only

103
Q

macrobiotic diet

A

a vegan diet composed mostly of whole grains, beans, and certain vegetables; taken to extreme, macrobiotic diets can compromise nutrient status

104
Q

ovo-vegetarian

A

person who consumes all vegan food items plus eggs

105
Q

partial vegetarian

A

no red meat or limited quantities

106
Q

Pesco-vegetarian

A

eliminates poultry and red meats

107
Q

Vegan

A

a person who does not eat food from any animal source

108
Q

Vegetarian

A

a person who eats mostly or only plant-based foods

109
Q

Carbohydrates

A

organic compounds composed of C, H, and O in a ratio of about 1 C to 2 H to 1 O

110
Q

Monosaccharides

A

glucose, fructose, galactose

111
Q

Disaccharides

A

lactose, maltose, sucrose

112
Q

Starch

A

plant storage form of glucose; packed in granules

113
Q

Glycogen

A

storage form of glucose in humans and animals

114
Q

Starch composition

A

amylose (unbranched)
Amylodpectin (branched)

115
Q

Carbohydrate digestion

A

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
Q

Good carbohydrate sources

A

whole grains, low fat unsweetened protein foods and lean meats

117
Q

Total carbs

A

WHO; 55-75% of diet

118
Q

Wheat kernel

A

Germ, endosperm, bran, and husk

119
Q

Dietary fibre

A

refers to the foodstuffs that have not been digested on entering the large intestine

120
Q

Fibre recommendations

A

WHO: more than 25g daily

121
Q

Benefits of fibre

A

reduces risk of heart disease, diabetes, and bowel disease
promotes healthy body weight

122
Q

Preventative benefits of fibre

A

constipation, hemorrhoids, appendicitis, diverticulois and colon cancers

123
Q

Obligatory glucose users

A

brain, nervous system and red blood cells

124
Q

Breakdown of glucose

A

broken in half, broken into smaller units (irreversible; 2 pathways)

125
Q

Release of insulin

A

rise of BG

126
Q

Release of glucagon

A

drop in BG

127
Q

Storing glucose for energy

A

brain, muscles, and liver store glycogen. Muscles conserve for own use, liver in generous with it

128
Q

Excess glucose

A

converted to glycogen or fat and stores

129
Q

glycemic response

A

how quickly and how high blood glucose rises after carbs are consumed

130
Q
A

3rd Year Winter (8 decks)

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