KNES 237 Midterm 1 Flashcards

Question

Western diets...

Answer 1

- promote chronic diseases - diets high in salt, refined grains (white flour) - diets in processed meats, refined sugars (white sugar) - diets low in fruits, vegetables and fiber

Answer 2

36.3% have overweight + 26.8% have obesity= 63.1% unhealthy weight - greatest recent increase in obesity is in 20 to 39 year olds

Answer 3

17% have overweight + 9% have obesity= 26% unhealthy weight - obesity is a complex, multifactorial chronic disease. Calorie intake is just one contributor

Answer 4

- Some claim the healthiest diet is one that was eaten during the palaeolithic era 10000 years ago - the paleo diet restricts what you eat to foods the hunter-gathers of the Stone Age ate - They would overeat when food was available to protect them during famine - Very common to cycle through period of feasting or famine - "Feast or famine"

Answer 5

- There are biological processes in the body that make it difficult to stay healthy in the current food environment - We get hungry every 4-6 hours even in the presence of excess body fat stores, today this can lead to consuming more calories than we burn - Our bodies conserve sodium – historically, diets were low in sodium and there was lots of vigorous activity, sweating, and diarrhea – so it was advantageous to conserve sodium for survival. – Today, this conservation of sodium in the context of a high sodium (salt) diet, leads to high blood pressure.

Answer 6

We naturally prefer fatty and sweet-tasting foods: – sweet taste – we evolved to associate sweet taste with calories and nutrients that are safe for human consumption; help orient our behavior to seek out and consume these foods – bitter – associated with toxic products (a lot of good vegetables taste bitter therefore people consume fewer) – Today, we overconsume sugary foods and eat fewer vegetables.

Answer 7

- Many died of starvation - vitamin deficiencies and food poisoning - died younger so less degenerative diseases

Answer 8

Not necessarily.. - meat differs (leaner back then) - fruits and vegetables differ ( different types, nutrient levels may vary) - Environment is different (more pollution, sedentary behaviour) - Strive for more exercise and wholesome foods

Answer 9

- tight deadlines - limited understanding - single study - report scientific findings prematurely half- truths and hype are common in books, newspapers, magazines, tv, radio, pamphlets, internet, speeches, etc. - but we have the right to free speech...

Answer 10

- It is unlawful to state false claims on a product label or in an advertisement - it is unlawful to use the U.S. or Canadian mail systems to send fraudulent products or receive payments for fraudulent products - BUT RARELY ARE THESE LAWS ENFORCE, AND PENALTIES ARE MINIMAL

Answer 11

- Profit - As long as people think there is a quick and easy way to lose weight, build muscle, slow aging and reduce stress, there will be a huge market for "nutritional" products and services - The world market for vitamins alone is over 3 billion dollars.

Answer 12

* B.Sc. in nutrition * Internship * National licensing exam * Registration (College of Dietitians of Alberta) * RD

Answer 13

- Before September 2016 the title ‘Nutritionist’ could be used by anyone in Alberta to describe themselves as a professional in the Nutrition industry. * As of September 2016, the title ‘Nutritionist’ can only be used by members of the College of Dietitians of Alberta. – Registered Dietitian - Registered Nutritionist – RD - Dietitian – Nutritionist *

Answer 14

- Health organizations (eg. Heart and Stroke Foundation; Canadian Diabetes Association) * Scientific organizations (eg. Canadian Nutrition Society) * Professional organizations (eg. Dietitians of Canada) * Government publications (eg. Health Canada) * Registered, licensed or certified dietitians * Nutrition textbooks (not diet best sellers)

Answer 15

Facts and evidence provided by scientific studies: used to develop nutrition information and guidelines that affect publics health. - peer-reviewed paper published in scientific journals

Answer 16

1. too good to be true or a quick fix 2. Testimonials (before and after pictures) 3. Make you suspicious of food supply 4. Fake credentials 5. elimination of whole food groups 6. Use of the word 'natural' 7. supplements needed by all; megadoses

Answer 17

- Foods containing more than one ingredient (mostly processed foods) - Dietary supplements - If a claim is made- "low fat," "low calorie," etc. - must display nutrition information backing the claim but beware: -Light: no guideliens - Low sugar: no guidelines - Reduced fat or calories: 25% less than the original - Fat free: <0.5g

Answer 18

- fresh fruits and vegetables * raw, single-ingredient meat, poultry, fish and seafood seafood * very small packages, such as one-bite candy * items with insignificant calories and nutrients, such as herbs and spices * food sold at farmer's markets * food sold only in grocery stores where the product is prepared or packaged in-store (e.g. bakery, salads) * alcoholic beverages: water, tea or coffee without anything added to it

Answer 19

- Calories is larger and stands out more with bold line below - Serving size stands out more - Daily values updated - New % daily value for total sugars - mg amounts are shown - Updated list of minerals of public health concern

Answer 20

Financial penalties can be imposed on companies that use the label inappropriately. Should be lower in hormones, antibiotics, and pesticide and herbicide residues.

Answer 21

greater than or equal to 95%

Answer 22

- Must declare the percentage of organic content on the label * May NOT use the organic logo nor the claim organic * If <70% organic content, can only indicate which ingredients are organic in the ingredient list

Answer 23

Nutrient-wise (protein/vitamins/etc.) they are similar. One difference is that organic fruits & vegetables can have higher antioxidant content. Organic diets do lead to less pesticide exposure. * Avocados, cantaloupe, pineapple, broccoli, cabbage and corn have low levels of pesticides, so less advantage to buyingorganic. * Strawberries, spinach, grapes, apples, tomatoes and celery have higher levels of pesticide residues. Given the cost of organic foods, it may not be feasible for many Canadians — we should encourage Canadians to eat more fruits & vegetables – closing that gap would be equally or more important for health.

Answer 24

- Vitamin and mineral content of food is increased by enrichment and fortification - Definitions established more than 50 years ago

Answer 25

- Pertains only to refined grin products where thiamin, riboflavin, niacin, and iron lost in milling are added - Producers of bread, cornmeal, pasta and crackers from refined grains must use enriched flours - Example: robin hood flour

Answer 26

- Is the addition of a vitamin or mineral nor normally found in the food - Example: simply orange juice

Answer 27

- All ingredients must be listed in descending order of amount present (by weight) - Ingredients causing allergic reactions (peanuts, tree nuts, milk, eggs, fish, shellfish, wheat, soy, sesame and sulphites) must also be listed on the ingredient label

Answer 28

* Food additives must be listed * 3000 chemicals are added to food to enhance its flavor, color, texture, cooking properties, shelf life, or nutrient content * Food additives with “GRAS” can be used without pre-approval (Generally Recognized As Safe) – Sodium chloride, sucrose, cornstarch, many vitamins/minerals * New additives must be approved by Health Canada prior to use

Answer 29

1. must contain radar symbol 2. Uses: prevent sprouting, delay ripening, kill insects/mold/bacteria, potatoes, onions, wheat, flour, spices, ground beef 3. Foods do not retain radioactive particles 4. Doses: 10-20x higher than lethal dose in humans

Answer 30

- Dietary supplements must be labeled - Dietary supplement labels cannot claim the products treat, cure, or prevent disease - Not classified as a drug, so no vigorous testing

Answer 31

- Don't generally seek nutrients we are deficient in - Select food based on preference, culture, nutrition knowledge and beliefs, cost, hunger, availability, convenience - Humans and most animals will seek water and food, but not generally the best foods, unless they have learned how to eat a well-balanced diet

Answer 32

- Hunger, satiety(feeling full or satisfied) and thirst centres are located in the "primitive" brain: Hypothalamus- appetite centre - Inborn attraction to sweet and salty tasting foods, dislike of bitter and sour foods

Answer 33

Infants like sweets, more than sour or bitterness

Answer 34

- The strongest influence is "food preference," a learned behaviour - Food preference is shaped by memory and memories are based on culture and the pleasure associated with memory - we reject foods that bring us discomfort, guilt and unpleasant memories (e.g. eating something that gave us food poisoning; as a child having to eat vegetables before leaving the table.

Answer 35

Can influence food choices it is designed to: - create food trends - encourage you to: buy certain foods or drinks buy foods in order to get promotional items such as loyalty points, tickets to movies or sports events, coupons for future food purchases - create links between certain foods or brands and a particular lifestyle - build brand loyalty so you will continue to purchase from a particular store or products with a brand name

Answer 36

enhances appetite; increases heart rate

Answer 37

healthy; eco-friendly; natural

Answer 38

reduced calories

Answer 39

happiness and youthfulness; brain processes yellow very rapidly

Answer 40

good value; stimulates appetite and conversation

Answer 41

rich flavour

Answer 42

suppress appetite; most unappetizing color

Answer 43

- Variety of foods provide sufficient levels of calories and essential nutrients - an adequate diet contains all nutrients necessary for long-term survival but it may not necessarily be optimal or have any variety.

Answer 44

- provide calories, nutrients, and other components in the right proportions - A balanced diet has the six classes of nutrients in good proportion

Answer 45

Nutrients the body cannot produce, or produce in sufficient amounts; must be obtained in the diet. example: iron, calcium

Answer 46

Nutrients the body can manufacture in sufficient quantities. Example: cholesterol

Answer 47

25g for women 38g for men

Answer 48

Refined sugars saturated fats salt High intakes of fat (saturated fat and trans fat) are risks for heart disease and metabolic syndrome

Answer 49

Essential fatty acids dairy products vegetables and fruits fiber Low intake of dairy products and vitamin D are risks for osteoporosis

Answer 50

Only 6% of adults regularly consume broccoli, cauliflower, Brussels sprouts, or dark, leafy green vegetables – These are associated with reduced cancer risk – Most commonly consumed vegetable in the U.S. is the potato

Answer 51

More whole grains are needed – Whole grains reduce the risk of certain types of cancer, type 2 diabetes and heart disease * Americans consume an average of one serving of whole-grain products daily

Answer 52

Focused on 4 food groups: 1. grain products 2. vegetables and fruit 3. milk products 4. meat and alternatives

Answer 53

focuses on broader statements and no longer uses the food group categories

Answer 54

Grains: Make half your grains whole grains. Protein: Vary your proteins. Vegetables: Make half your plate fruits and vegetables; vary your vegetables. Fruits: Make half your plate fruits and vegetables; focus on whole fruits. Dairy: Move to low-fat or fat-free dairy milk or yogurt.

Answer 55

- WHO developed guide in 1994 to help popularize a diet associated with reduced risk of heart disease and cancer * Emphasizes olive oil, breads, whole-grain cereals, nuts, fish, dried beans, vegetables, and fruits; and wine in moderation * Intake of red meats is limited to monthly, and sweets and poultry to weekly intake * Key features: rich in plant foods, olive oil, limited red meat

Answer 56

- Approx. 92-99% of the protein, fat and carbohydrate that we consume is digested and absorbed - Most of the dietary fiber is not digested, most is fermented by bacteria

Answer 57

- Physical breakdown of food - chewing, grinding and mixing food with mouth, tongue and teeth

Answer 58

- Chemical breakdown of food using enzymes, bile and hydrochloric acid - There are over 100 enzymes that are secreted by the digestive system

Answer 59

Mouth Pharynx epiglottis esophagus stomach small intestine large intestine rectum anus

Answer 60

Liver gall bladder pancreas

Answer 61

- Caused by excessive stomach acid or defective lower esophageal sphincter – causes burning sensation in the esophagus. * Acid reflux is a common medical condition that can range in severity from mild to serious. Gastroesophageal reflux disease (GERD) is the chronic, more severe form of acid reflux. Heartburn is a symptom of acid reflux and GERD. * Stress, anxiety, frequent use of aspirin and other anti-inflammatory medicines, fatty foods, spicy foods, coffee, alcohol, citrus fruits, soft drinks, and other foods are involved. * Weight gain and eating within 3 hours prior to going to bed increase symptoms – weight gain of 10-20 pounds associated with a 3-fold increase in heartburn symptoms

Answer 62

- High-fiber diets protect against development of heartburn - Treatments include: stress reduction, elimination of offending foods, eating small and frequent meals – mild occasional heartburn can use over-the-counter antacids but with persistent symptoms, prescription medication may be needed (e.g. H2 blockers, proton pump inhibitor)

Answer 63

- Develop when protective stomach or duodenum lining is damaged - HCl lowers the ph of the stomach to about 1.5-2 - Stomach acid and digestive enzymes erode the lining(s) and cause an "ulcer"

Answer 64

- 10x more common than stomach ulcers and are closely associated with helicobacter pylori (H. pylori) bacteria conditions - Classified as class 1 carcinogen-stomach cancer

Answer 65

* Known human carcinogens: – Alcoholic beverage consumption – Asbestos – Cadmium – Engine exhaust, diesel – Epstein-Barr virus (infection with) – Human papilloma virus (HPV) – Ionizing radiation: CT scans, continuous – Workplace exposure as a painter – Tobacco smoke, secondhand, smokeless – Radon: leading cause of lung cancer

Answer 66

* Stomach percolates chyme into the small intestine – Solid foods stay in stomach for about 2-4 hours, liquids pass through in about 20 minutes – Solid food is passed to the small intestine about 1 to 2 teaspoons at a time * The small intestine is about 6 meters long and composed of 3 segments: duodenum, jejunum, and ileum * Available surface area of small intestine is about the size of a baseball infield, 675 square feet * Intestinal cells turn over every 4-5 days – High nutrients needs

Answer 67

- The enzymes produced by the pancreas act to breakdown all of the major energy nutrients: Carbohydrates (Amylases), Proteins (Proteases), Fat (Lipases) - Absorption also begins to take place. Small molecules are transported into cells lining the small intestine.

Answer 68

Carbohydrate and protein breakdown products, for distribution to the body

Answer 69

Fatty acids from fat breakdown, empty into the subclavian veins that feed back to the heart

Answer 70

Many functions: * Detoxification ( amino acid catabolism yields ammonia – neurotoxin - liver converts ammonia to urea) * Protein synthesis (clotting factors, IGF-1) * Metabolic control (glucose, lipids) * Glycogen formation and storage * Triglyceride and cholesterol production * Produces bile (stores in gallbladder) * Red blood cell degradation * Hormone production * Amino acid synthesis * Stores vitamin A, D, B12, iron & copper * Synthesizes angiotensinogen

Answer 71

* Water, sodium, and some of the end products of bacterial digestion are absorbed from the large intestine * Bacteria digest fiber and complex carbohydrates that we can’t digest * These bacteria excrete gas and short chain fatty acids that can be absorbed in large intestine * Substances that cannot be absorbed are excreted as feces

Answer 72

-Are due to diets with too little fiber - Adults need fiber intakes of 25g/day (females) to 38g day (males) plus plenty of fluids - this regiment will help prevent constipation and hemorrhoids in healthy people

Answer 73

* Severe diarrhea leads to dehydration, heart and kidney malfunction, and death * Most due to bacterial - or viral contaminated food or water, lack of immunizations against infectious diseases, and deficiencies of various nutrients * 3.5 million deaths from diarrhea occur annually to children five years old or less

Answer 74

- Late 1800's discovered bacteria can cause infections - 1928 penicillin was discovered - Before antibiotics, 90% of children with bacterial meningitis died - higher antibiotic use coincided with higher childhood asthma and obesity

Answer 75

The most densely colonized ecosystem of the human body

Answer 76

* Break down dietary fiber * Produce certain vitamins (vitamin K, B vitamins) * Trains the immune system * Suppress growth of pathogenic bacteria * Motility and intestinal function * Drug metabolism (>50) * Affect mood - 40 trillion microbes - Very important for enfants, the gut trained the immune system

Answer 77

Promote symbiosis-health - high fiber - whole natural foods

Answer 78

High fat, high sugar Artificial sweeteners Dietary emulsifiers ultra-processed foods

Answer 79

- A dietary calorie is one kilocalorie (kcal) - the amount of heat required to raise the temperature of 1kg of water 1 degree Celsius

Answer 80

4 kcal/gram

Answer 81

7kcal/gram

Answer 82

9 kcal/gram

Answer 83

A food item has 15 g carbohydrate, 10 g protein and 5 g fat and a total of 145 total calories. How many percent of calories are contributed by each nutrient? 15 g Carbohydrate x 4 kcal/g= 60 kcal 10 g Protein x 4 kcal/g = 40 kcal 5 g Fat x 9 kcal/g = 45 kcal Total: 145 kcal Carbohydrate: 60 kcal/145 kcal = 0.41 X 100 = 41% Protein: 40 kcal/145 kcal = 0.28 X 100 = 28% Fat: 45 kcal/145 kcal = 0.31 X 100 = 31% 100%

Answer 84

20% physical activities 10% of basal + physical activity, thermic effect of food 90-75% basal metabolism

Answer 85

The rate at which the body uses energy during rest to keep vital functions going, such as breathing and keeping warm

Answer 86

1. Age- higher age then the basal rate drops 2. Height- the taller the bigger the BMR 3. Growth- during growth higher 4. Body composition- More muscle, higher BMR, but more fat means lower BMR 5. Fever- higher BMR 6. Stress- higher BMR 7. Environmental temperature- higher BMR temporally 8. Fasting/starvation- decrease BMR 9. Malnutrition- Decrease BMR 10. Thyroxine- increase BMR when hyper, decrease when hypo

Answer 87

Men = Body weight (lbs) x 11 kcal/lb Women = Body weight (lbs) x 10 kcal/lb (e.g. 130 lbs x 10 kcal = 1300 kcal per day)

Answer 88

Physical activity: * kcal/min with body weight – converse is true e.g. cycling 15 mph [110 lb. = 5.4; 200 lb. = 9.8] 1. Activity tables (sum all activity for the day) 2. Activity factors (simply multiply by a factor) Inactive = basal metabolism x 1.3 Average = basal metabolism x 1.5 Active = basal metabolism x 1.75

Answer 89

Empty stomach Gastic contractions Absence of nutrients GI hormones (elevated gherkin) Endorphins (brain's pleasure compounds)

Answer 90

Presence of food triggers stretch receptors Nutrients in intestine elicit satiety hormones: GLP-1 or CCK

Answer 91

Nutrients in blood signal brain. As nutrients diminish, satiety diminishes and hunger develops. Hunger hormones increase- Gherlin

Answer 92

- Fat, muscle, bone & organs - Essential fat: men 3%; women 12% (bone marrow, central nervous system, internal organs) - Acceptable % body fat: men 18-25% (≥26% classified as obesity) women 25-31% (≥32% classified as obesity) - Fitness % body fat: men 14-17% women 21-24% - Below certain threshold may experience: infertility, develop depression, abnormal hunger regulation, unable to keep warm

Answer 93

- excess fat in chest and stomach= higher risk for diabetes, heart disease, and hypertension than excess fat in the hips, thighs, and buttocks. - At risk when waist is: 88cm< for women 102cm< for men

Answer 94

- Abdominal obesity – Waist circumference greater than 102 cm (40 inches) for men, – Greater than 88 cm (35 inches) for women. * Elevated levels of triglycerides (1.7 mmol/L). * Low levels of HDL (<1.0 mmol/L for men & 1.2 mmol/L for women) * High blood pressure/hypertension (> 130/85) * Impaired fasting glucose (> 6.1 mmol/L)

Answer 95

- Use caliper to gauge thickness of a fold of skin on back of arm (tricep), below shoulder blade (sub scapular), chest, abdomen, thigh

Answer 96

- measure body density by weighing person first on land and then submerged in water. Uses the amount of water displaced and the known density of fat mass and lean mass. By volume, fat weighs less than muscle, and kg for kg, fat, and muscle each have a constant mass and displace a specific amount of water.

Answer 97

use low-intensity electrical current. lean tissues conduct more current, fat more resistant to current

Answer 98

use low-dose x-ray absorption to measure lean and fat mass and bone density

Answer 99

Two men have the same BMI but when is build and other is obsessed, different health risks

Answer 100

* Greatest weight loss is during the 1st week of dieting... – It is a loss of CHO and H 2 O (70% H 2 O, 25% fat, 5% lean mass) – We lose primarily glycogen: 1 gram glycogen: 3 g H 2 O – Rapid weight regain when you resume normal eating after 1 wk - Weight loss becomes increasingly difficult because you need fewer kcal to maintain new lower body weight (basal energy needs are tied to body weight – and they go down as body weight goes down)!

Answer 101

- 20% water - fat and lean mass

Answer 102

- Minimal water loss - fat and lean mass

Answer 103

- LPL(lipoprotein lipase): promotes fat storage in adipose and muscle - people with high LPL store fat very efficiently - individuals with obesity have more LPL activity per fat cell and more fat cells - even modest excess in energy intake has more dramatic effect in an individual with obesity versus lean.

Answer 104

* gender-specific hormones: in women fat cells in breasts, hips & thighs produce more LPL and in men cells in abdomen produce more LPL * after weight loss - LPL increases – explains why you lose weight and regain so easily -- set point; the increase is more dramatic in individuals with obesity

Answer 105

Negative energy balance

Answer 106

positive energy balance

Answer 107

Lowering your temperature adding iron into your diet

Answer 108

– low dose naltrexone (medication used to manage alcohol and opioid dependency) plus bupropion (antidepressant that’s also prescribed for smoking cessation) – work on two separate areas of the brain that control hunger and cravings – oral tablet

Answer 109

– GLP-1 (glucagon-like peptide-1) is a satiety hormone found naturally in your body. Acts by decreasing appetite – pre-filled pen that you self-inject

Answer 110

– Blocks fat absorption in the intestine, therefore you take in fewer calories – capsule taken during or just following each main meal

Answer 111

* They are often hard to follow * They are often very different from what we are accustomed to * It’s easy to slip off the diet and “cheat” * People want a quick fix that works * Persistent obesity changes the biology of the body - 3500 ~ 1 pound -- a myth? YES!!!

Answer 112

- Gherlin- 20% higher - PYY- 20% lower - body acted as if starving - "post-dieting syndrome"

Answer 113

- Muscle biopsy: burns 20-25% less energy during low-intensity exercise and activities of daily living - skeletal muscle work efficiency increased

Answer 114

- Functional Mri- activation in the attention and reward regions in response to food - Caloric deprivation increases the reward value of high-calorie foods more than low calorie foods

Answer 115

-Prolonged fasting -bariatric surgery -Liposuction -Each of these carries risks and the latter are expensive

Answer 116

* Causes “intestinal starvation” – 50 - 80% of intestinal nutrients are provided by the food we eat – The balance is provided by the bloodstream * Mucus and cells are lost from the GI tract linings * Different from intermittent fasting – latest trend – “In clinical trials, caloric restriction and intermittent fasting result in similar degrees of weight loss and improvement in insulin sensitivity.” Curr Obes Rep 2018 7:172-185

Answer 117

* Only available to a certain clinical population * over 18 years old * BMI > 40 kg/m² * BMI > 35kg/m² plus 1 or more of high cholesterol, high blood pressure, sleep apnea, diabetes, or joint problems * have tried different ways to manage weight but it remains high * Can reduce weight by ~50% and most can maintain the weight loss * Risks of complications during and after surgery * Very expensive

Answer 118

- Safest type of bariatric surgery, but requires routine follow up for band adjustments. - 40% of excess body weight over 24+ months

Answer 119

- reduce stomach from size of small football to an egg; bypass first section of small intestine -60-85% of excess body weight within 12-18 months

Answer 120

- about 2/3 of stomach removed, leaving a sleeve/tube behind. Hunger cells are removed giving a metabolic response - 50-80% of excess body weight within 12 months

Answer 121

* Maximum amount of fat removed is 5 litres (about 4.5 kg) * Cosmetic surgery; not intended for weight loss * Risks including that your skin may appear bumpy, wavy or withered due to uneven fat removal, poor skin elasticity and unusual healing. These changes may be permanent. * Liposuction permanently removes fat cells from the targeted areas of the body. So, if you gain weight, the fat will still be stored in different parts of the body.

Answer 122

Those who maintain their weight loss: * Exercise regularly. * Make small and comfortable changes in diet and physical activity. * Eat breakfast. * Choose low-fat foods. * Keep track of their weight, dietary intake, and physical activity level.

Answer 123

Those who regain weight: * Exercise little * Use popular/fad diets * Make drastic and unpleasant changes in their diets and physical activity levels * Take diet supplements * Cope with problems and stress by eating

Answer 124

* Established in 1994 to try to identify behaviors associated with long term weight loss success. * Largest observational study of weight maintenance and includes individuals who have maintained a weight loss of at least 30 lbs for at least 1 year.

Answer 125

* 98% modify their food intake in some permanent way: portion control, low fat diet * 90% exercise at least 1 hour per day, burning at least 400 calories per session * 78% eat breakfast every day * 75% weigh themselves once a week * 62% watch less than 10 hours of TV per week * Average daily calorie intake for women = 1306 kcal * Average daily calorie intake for men = 1685 kcal

Answer 126

* Scientific evidence shows that although liquids count as calories, the body doesn't detect them the same way as it would detect solid food. * When people eat calories in the form of solid food, they naturally compensate by reducing the rest of their food intake. But when people ingest liquid calories (alcohol, juice or soda), they don't compensate for them by eating fewer calories. * The mechanisms controlling hunger and thirst are completely different, and liquids — even if they contain calories — don't seem to satisfy hunger even if they quench your thirst. * Fluid calories do not hold strong satiety properties. "When the number and type of calories are the same, the calories in liquid form won't suppress ghrelin as effectively as if the same calories were in solid form," says David Cummings, Associate Professor of Medicine at the University of Washington. * Fortunately, fluids with food in them, such as soups, are very satiating

KNES 237 Midterm 1 Flashcards

(154 cards)