Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

HLTH230 > Lecture 1 > Flashcards

Lecture 1 Flashcards

1
Q

What is nutrition

A

the study of nutrients and other biologically active compounds in foods and in the body: sometimes the study of human behaviours related to food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What does diet mean

A

the foods (including beverages) that a person usually eats and drinks

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

food must provide enough nutrients:

A

water
fats
minerals
carbs
protein
vitamins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is malnutrition

A

any condition caused by excess or deficient food energy or nutrient intake or by imbalance of nutrients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

2 types of malnnutrition

A

undernutrition
over-nutrition

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

undernutrition

A

nutrient or energy defeciences

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

overnutrition

A

nutrient of energy excesses

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

the two common lifestyle habits that have more influence on long-term health

A

smoking/tobacco use
alcohol consumption

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

the top leading causes of death: cancer, heart disease, and cerebrovascular disease (stroke) are influenced by _________ and _______________

A

diet and nutrition

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

____________ and ____________, together with diet influence the risk of chronic disease

A

genetics and lifestyle

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

chronic diseases

A

long duration, degenerative diseases characterized by deterioration of the body organs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Genetics and lifestyle, together with diet, can influence the risk of getting chronic diseases such as

A

heart disease
diabetes
some kinds of cancer
dental disease
adult bone loss

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

2 diseases that are purely hereditary

A

sickle cell anemia
type 1 diabetes (influenced by diet)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

1 disease that is almost purely dietary

A

vitamin deficiency

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

what disease is influenced by both genetics and nutrition

A

hypertension

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

not all diseases are _______________ influenced by diet

A

equally

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

nutritional genomics
(molecular nutrition/nutrigenomics)

A
  • science of how nutrients affect the activity of genes and how genes affect the activity of nutrients
  • helps determine an individual’s specific nutrient needs for health and fighting disease
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

the body requires ____________ to move and do work

A

energy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

what is energy

A

capacity to do work
- energy that fuels humans comes from the sun via plants (eating plants or eating animals that eat plants)

  • food energy is measured in Calories/kcalories
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What are Calories

A

unit by which energy is measured

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

1 kcal is the amount of heat necessary to raise the temperature of _ kg of water by _ degree Celcius

A

1,1

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

1000 calories = _ kilocalorie

A

1

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

1000 calories = _ Calorie

A

1

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

6 classes of nutrients

A

carbs
lipid
protein
vitamins
minerals
water
!!ALCOHOL is not a nutrient as it interferes with body processes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

is alcohol a nutrient

A

no (even though it’s energy yielding) because it interferes with bodily processes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

macronutrients

A
  • required in large amounts (g per day)
  • carbohydrates, lipids, protein, water
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

micronutrients

A
  • required in small amounts (mg per day)
  • vitamins, minerals
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

essential nutrients

A

nutrients a person must obtain from food because sufficient amounts cannot be made by the body

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

inorganic nutrients

A

nutrients that do not contain carbon

  • water and minerals
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

organic nutrietns

A

carbon containing

nutrients that contain carbon to carbon bonds or carbon to hydrogen bonds

carbs, lipids, proteins, vitamins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

energy yielding nutrients

A

nutrients that can be broken down to provide energy to the body

carbs, lipids, proteins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

non energy yielding nutrient’s

A

nutrients that cannot be broken down to provide the body energy

minerals
water
vitamins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

What function do vitamins and minerals serve in the body?

A

regulators that assist in all body processes, like digesting food and healing wounds

  • not energy yielding
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

energy yielding substances

carbohydrate - _ kcal/g

protein - _ kcal/g

fat - _ kcal/g

alcohol - _ kcal/g

A

4
4
9
7

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

can we live on supplements alone

A

yes, but supplements are inferior to real foods

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

elemental diets

A

diets composed of purified ingredients that supply all required nutrients to people who can’t eat food

  • ex. enteral nutrition (tube feeding),

TPN (total parenteral nutrition that bypasses GI tract), liquid formulas

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

supplements contain micronutrients and macronutrients but they are not _______________ to real foods

A

superior

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

supplements also don’t contain _________________ in food that are beneficial

A

non-nutients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

supplements can lead to ______________ ___________________ (ex. fatty liver caused by TPN)

A

medical conditions

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

the digestive tract is a _______________ _______________ that responds to the food it receives (ex. sight, smell, taste)

if one is only being fed through intravenous methods, the digestive organs ____________

A

dynamic system

atrophy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

what is one result of a lack of digestive tract stimulation?

A

may weaken the body defense against certain infections

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

eating offers both ______________ and _________________ comfort

A

physical and emotional

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

nonnutrients

A
  • compounds that do not fit into the 6 classes of nutrients present in food that have biological activity in the body
  • includes phytochemicals
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

phytochemicals

A
  • nonnutrients found in plant-derived foods that have biological activity in the body
  • contribute to colour and taste of foods and may reduce disease risk
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

enriched/fortified foods

A

foods which have had nutrients added

  • if the starting material is a whole food, the fortified version will likely be nutritious
  • if the staring material is high in fat or sugar, the result may be less nutritious
46
Q

functional foods

A

foods that possess nutrients or nonnutrients that might lend protection against diseases
(ex. orange juice, oatmeal)

47
Q

processed foods

A

foods subject to milling, alteration in texture, additives, cooking, etc.
- may or may not be nutritious and should be limited

48
Q

natural foods

A

have no legal def, often used in advertising

49
Q

super foods

A

have no legal def, often used in fads

50
Q

nutraceutical

A
  • product that has been isolated from food
  • often sold as a pill
  • ex. cod liver oil, cranberry pills
51
Q

staple foods

A

foods used frequently or daily

52
Q

5 key characteristics/components

A
  1. adequacy
  2. balance
  3. calorie-control
  4. moderation
  5. variety
53
Q

adequacy

A

providing all the essential nutrients, fiber, and energy in amounts sufficient to maintain health and body weight

54
Q

balance

A

providing all the essential nutrients, fiber, and energy in amounts sufficient to maintain health and body weight

55
Q

calorie control

A

control of energy intake

56
Q

nutrient density

A

a measure of the nutrients provided per kcalorie of food

  • the more nutrients and the fewer calories, the higher the nutrient density
57
Q

moderation

A

providing food constituents (sugar, fat, salt) within set limits, not to excess

-sugars, types of fat, salt

58
Q

variety

A

providing a wide selection of foods

59
Q

why do we want variety?

A
  1. increases the liklihood a diet will be adequate in nutrients
  2. some nonnutrient food component are higher in some foods than others and they may be important to health
  3. helps limit toxins
  4. can make diet more interesting
60
Q

what is one significant reason why people choose foods?

A

cultural and social meaning attached to food

61
Q

6 reasons why people choose food

A

traditional cuisine and foodways
symbolism of sharing ethnic foods
omnivore
vegetarian
strict vegetarian or vegan
pescetarian or pescovegetarian

62
Q

Factors that drive food choices
(8)

A

convenience
advertising
availability
economy
emotional comfort
habit
personal preference (possible genetic component)
positive associations
region of country
social pressure
values/beliefs
weight
nutritional value

63
Q

foodways

A

: “the sum of a culture’s habits, customs, beliefs & preferences concerning food

64
Q

ethnic foods

A

Foods associated with particular subgroups of the population

65
Q

omnivore

A

Foods associated with particular subgroups of the population

66
Q

vegetarian

A

Excludes animal flesh & possibly other animal products such as milk, cheese & eggs from their diet

67
Q

vegan

A

Excludes animal flesh & possibly other animal products such as milk, cheese & eggs from their diet

68
Q

pescetarian

A

Includes fish and seafood but excludes meat and poultry

69
Q

Can One Trust the Media to Deliver Nutrition News?

A
  1. not always tested science
  2. reporters lack science background
  3. do not act on the findings of a single study
70
Q

5 ways to determine the credibility of sources of nutrition

A

the study should be published in a peer-reviewed journal

  • the new report should state the purpose of the study, research methods, and limitations
  • report should define study subjects
  • valid reports describe previous research and put the current research into proper context
  • ask yourself if the study makes common sense
71
Q

ways to determine if a website or article is reliable

A

who’s responsible for the site or article
- do the names and credentials of the providers appear
- is there an editorial board
- is the site updated regularly
- is the site selling a product or service
- is the video or website sponsored

72
Q

registered dietician in ontario

A

must meet a 4-year degree with appropriate courses in sciences, nutrition, administration, and humanities

  • an accredited dietic internship or equivalent supervised practical training
  • completion of the Canadian dietic registration
    examination
73
Q

can anyone in Ontario call themselves a nutritionist

A

yes

74
Q

a nutrition assessment generally includes 4 things

A
  • health and diet history
  • anthropometric measurements
  • laboratory test data
  • socioeconomic/social information
75
Q

for a nutrition assessment, the data is interpreted based on…

A

current standards for an individual’s age, sex, life stage, etc.

76
Q

2 types of deficiencies

A

primary deficiency
secondary deficiency

77
Q

primary deficiency

A

a nutrient deficiency caused by inadequate dietary intake of a nutrient

78
Q

secondary deficiency

A

a nutrient deficiency caused by something other than an inadequate intake such as a disease condition or drug interaction that reduces absorption

79
Q

nutrient recommendations

A

standards for measuring healthy people’s energy and nutrient intakes

80
Q

dietary reference intakes (DRI)

A

are used for recommendations in Canada and US
- set of 6 lists of values of nutrient intake values for healthy people and are used to plan and assess diets

81
Q

6 DRI’s

A

recommended dietary allowance (RDA)
adequate intake (AI)
estimated average requirement (EAR)
tolerable upper intake level (UL)
chronic disease risk reduction (CDRR)
acceptable macronutrient distribution ranges (AMDR)

82
Q

recommended dietary allowance (RDA)

A

average daily nutrient intake level that meets the needs of nearly all (97-98%) healthy people in a particular life stage and sex group

  • double the EAR
  • nutrient intake goal
83
Q

adequate intake (ai)

A
  • a recommended average daily nutrient intake level based on the intakes of healthy people (observed or experimentally derived) in a particular life stage and sex group and assumed to be adequate
  • set when insufficient evidence for an EAR and thus RDA
  • nutrient intake goal
84
Q

estimated average requirement (EAR)

A

estimated average requirement (EAR)
- average daily nutrient requirement intake estimated to meet the requirement of half of the healthy individuals in a particular life stage and sex group

  • used in research and policy making
  • basis for RDAs
85
Q

TOLERABLE upper intake level (UL)

A

highest average daily nutrient intake level that is likely to pose no risk of toxicity to almost all healthy individuals in a particular life stage and sex group
- important for those taking supplements
- even though some supplements don’t have UL values, it doesn’t mean they’re safe in any amount

86
Q

chronic disease risk reduction (CDRR)

A
  • new DRI category based on disease risk
  • ex. keeping sodium intake below CDRR will likely reduce the risk of chronic disease for the healthy population
87
Q

acceptable macronutrient distubution ranges (AMDR)

A
  • ranges of intakes set for the energy yielding nutrients that are sufficient to provide adequate total energy and nutrients while reducing the risk of chronic disease
  • values for carbohydrate, fat, and protein expressed as percentages of total daily caloric intake
88
Q

_____________% of energy intake from carbohydrates
_____________% of energy intake from fat
_____________% of energy from protein

A

40-65%

20=35%

10-35%

89
Q

DRI committee has made separate recommendations for specific _______ ____ ______________

A

sets of people

90
Q

important things to keep in mind regarding the DRI intake recommendations

A
  • it’s advised to adjust nutrient intake in special circumstances like vegetarianism
  • recommendations apply to healthy people
  • values are based on routinely updated scientific research
  • values are based on probability and risk
  • a diet that routinely provides the RDA or AI amount for a nutrient is likely adequate
  • values are recommendations for a level of intake shown to prevent chronic diseases and include a generous safety margin
  • values are set in reference to specific indicators of nutrition adequacy
91
Q

normally, a humans intake of nutrients _________ from day to day, resulting the in the values of the DRI recommendations reflecting daily intakes to be achieved, on average, over time

A

varies

92
Q

DRI recommendation are not for the _______________ ____ ___________ or _______________ _______________ in those with deficiencies

A

restoration of health

nutrient replention

93
Q

The DRI committee has made separate recommendations for specific sets of people

A

Pregnancy
Lactation
Infants
Children
Specific age ranges
Sex

94
Q

estimated energy requirements (EER)

A

average dietary energy intake predicted to maintain energy balance in a healthy adult of a certain age, sex, weight, height, and level of physical activity consistent with good health
- No UL for energy (small amounts of excess energy consumed daily cause weight gain and associated disease)

95
Q

DRI recommendations for physical activtiy

A

60 minutes of moderate activity daily

96
Q

Canada’s physical activity guide suggests…

A
  • 150 minutes of moderate to vigorous intensity physical activity per week in bouts of 10 minutes or more
  • exercising major muscle groups at least twice
97
Q

5 bemefits of PA

A
  • better sleep
  • better nutritional health
  • improved body composition
  • reduced disease risk
  • stronger self-image
98
Q

what is nutrient density

A

measure of nutrient per kcal of food
- distinguishes healthy foods from unhealthy foods
- allows for bulking without a lot of calories

99
Q

what foods are most nutrient dense

A

non-starchy vegetables that are also rich in phytochemicals

100
Q

canadas food guide

A

provides a daily healthy eating pattern including foods from 4 food categories
- reduces the development of chronic diseases

101
Q

Canada’s food guide has revisions for _________ _______________, _____________, and ___________ peoples

A

first nations
inuit
metis

102
Q

3 recommendations from Canada’s food guide regarding how one eats food

A
  • nutritious foods can reflect cultural preferences and food traditions
  • traditional food improves diet quality amongst indigenous peoples
  • eating with other brings enjoyment to healthy eating and fosters connections between generations and cultures
103
Q

5 foods Canada’s food guide recommends Canadians eat more of

A

green and orange vegetables
- fruits
- protein foods (plant-based protein)
- whole-grain foods
- water

104
Q

3 foods Canada’s food guide recommends Canadians eat less of

A
  • refined grains
  • saturated fats, trans fats, and cholesterol
  • added sugars
105
Q

4 food groups of Canada’s food guide

A

vegetables and fruit
grain products
milk and alternatives
meat and alternatives

106
Q

3 key characteristics of nutrition the recommendations of Canada’s food guide ensures

A
  • adequate micro and macronutrients
  • balance to ensure one type of food is not eaten in excess and others not eaten
  • variety, resulting in many choices in each food group
107
Q

discretionary calorie allowance

A

the difference between the calories needed to maintain weight and those needed to supply nutrient

108
Q

discretionary calories can be _________________ for weight loss

A

omitted

109
Q

physically active people burn more kcals each day allowing for __________ discretionary calories

A

more

110
Q

physically inactive people who required fewer kcals to maintain weight have __________ discretionary calories to spend

A

fewer

111
Q
A

HLTH230 (7 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions