Intro to nutrition

Question 1

Nutrition

Answer 1

The science of foods and the nutrients and other substances they contain and their ingestion, digestion, absorption, transportation, metabolism, interaction, storage and excretion
Study of environment and human behavior as it relates to these processes

Question 2

Food Guides

Answer 2

Diet-planning tools that sort foods of similar origin and nutrient content into groups and then specify that people should eat certain numbers of servings from each group

Question 3

Canadian diet ethno-cultural influences

Answer 3

1950s- majority of immigrants from europe
1999- asian country immigrants, India, Pakistan, Sri Lanka
2006- More than 200 ethnic groups identified, chinese (15%), east indian (10%), European (34%)
2016- 1 in 5 canadian residents were born outside of Canada

Question 4

Primary determinants to healthy eating

Answer 4

access to information
availability of healthy and accessible foods
poverty

Question 5

What is the problem with nutrition misinformation?

Answer 5

Limitations of media to present important facts
Findings are controversial (scientists may disagree)
Preliminary findings are used by the media/commercial promotors
Promotors know consumers like to try new products and treatments

Question 6

How can we tell what claims to believe?

Answer 6

Was the study a properly designed scientific experiment?
Can findings be replicated?
Are findings based solely on personal testimonials?
Are findings generalized for all people?
Is the journal a respected journal?

Question 7

What to be aware of

Answer 7

Quick and easy fixes
personal testimonials
one product fits all
natural
time-tested or latest innovation
satisfaction guaranteed
paranoid accusations
meaningless medical jargon
too good to be true

Question 8

Social learning theory

Answer 8

3 motivating factors
- physical motivators
- social incentives (friends, family, groups)
- cognitive motivators (feeling healthy in their bodies)

Question 9

Transtheoretical model of change

Answer 9

Precontemplation stage - an individual does not see a health problem, no intention of changing or modifying
Contemplation stage - has awareness of problem and considering making a change (lack of commitment)
Preparation stage - begins to take small steps towards changing difficult health related habits (no full commitment)
Action stage - strong commitment to change and making consistent definitive actions to make behavioral change
Maintenance stage - an individual stabilizes, consolidation

Question 10

Self-efficacy

Answer 10

a personal belief in one’s ability to execute the actions required to achieve a goal

Question 11

SMART Goals

Answer 11

Specific
Measurable
Achievable
Relevant
Time bound

Question 12

Motivation framework

Answer 12

Behavior change is based on persons values, beliefs or preferences
Patient centered care
Allows individual to take charge of personal health and control lifestyle factors that impact health
More effective than other approaches (client chooses actions)

Question 13

Food consumption Surveys

Answer 13

measures the amount and kinds of food people consume (diet histories)
estimates the nutrition intakes and compare them with a standard such as the DRI

Question 14

Nutrition Status Surveys

Answer 14

Surveys that evaluate peoples nutrition assessment methods

Question 15

Dietary reference intakes (DRI)

Answer 15

a set of values for the dietary nutrients intakes of healthy people in the US and Canada
Used for planning and assessing diets, seen as a whole

Question 16

Recommended dietary allowances (RDA)

Answer 16

set of values reflecting average daily amounts of nutrients considered adequate to meet the known nutrient needs of healthy people
A goal dietary intake

Question 17

Adequate intake (AI)

Answer 17

value that is used as a guide for nutrient intake when scientific evidence is insufficient or determination of a RDA

Question 18

Tolerable Upper Levels (UL)

Answer 18

Suggested upper limits of intakes of potentially toxic nutrients. Intakes above the UL are lily to cause illness from toxicity.

Question 19

Estimated Average Requirements (EAR)

Answer 19

population-wide average nutrient requirements for nutrition research and policy making
the basis upon which RDA values are set
Better used to evaluate group nutritional need

Question 20

Best dietary reference intakes for individuals

Answer 20

RDA and AI

Question 21

Best dietary reference intakes for groups

Answer 21

EAR

Question 22

Estimated Energy Requirements (EER)

Answer 22

dietary energy intake level that is predicted to maintain energy balance in healthy adult of a defined age, gender, weight, physical activity level consistent with good health

Question 23

Classes of nutrients

Answer 23

Water, carbs, fats, proteins, vitamins, minerals

Question 24

Macro-nutrients

Answer 24

fats, proteins, carbs

Question 25

Micro-nutrients

Answer 25

vitamins, minerals, water

Question 26

Organic

Answer 26

carbon containing
carbohydrate, fat, protein and vitamins

Question 27

Inorganic

Answer 27

do not contain carbon or living things

Question 28

Essential nutrients

Answer 28

nutrients that the body cannot make and therefore must obtain from food

Question 29

Carbohydrates

Answer 29

4 kcal/g
45-65%

Question 30

Proteins

Answer 30

4 kcal/g
10-35%

Question 31

Fats

Answer 31

9 kcal/g
20-24%

Question 32

Alcohol

Answer 32

7 kcal/g

Question 33

Kcalorie

Answer 33

the energy it takes to raise the temperature of 1 kg of water by 1 degree celcius
1000 calories equal 1 kilocalorie
Same as calorie

Question 34

Density

Answer 34

a measure of the energy a food provides relative to the amount of food

Question 35

Nutrient Density

Answer 35

a measure of the nutrients a food provides relative to the energy provides
The more nutrients and the fewer kcalories, the higher the nutrient density