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Lecture 1 Flashcards

1
Q

Why do we look at nutritional status at each stage of like?

A

Nutrition at one stage can affect health at future life stages

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2
Q

What can a lack of adequate nutrition in pregnancy lead to?

A

May affect gene functions that lead to negative metabolic changes that increase the risk of chronic diseases later in life

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3
Q

How does consuming Vitamins D during teen and early adult years for women do in the future?

A

Reduces the risk of breast cancer for later in life

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4
Q

What are factors affecting nutrient needs?

A

Age

Growth Stage (growth vs maintenance)

Development Stage (Physical & Mental)

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5
Q

What are the factors affecting food choice?

A 
Ethnicity/Culture 
Religion
Food Cost/Availability
Income
Personal Taste
Psychological Association 
Time/Commuting
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6
Q

What are the 3 ways someone can eat for?

A
  1. Nourishment
  2. Hunger/Satiety Cues
  3. Achieve Certain body type
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7
Q

What are the 10 Principles of the science of nutrition?

A
  1. Food is a Basic need of humans
  2. Food Provides energy, nutrients and other substances needed for growth and health
  3. Health problem related oto nutrition originate within cells
  4. Poor nutrition can result from both inadequate and excessive intake
  5. Humans have adaptive mechanisms for managing fluctuating food intake
  6. Malnutrition can result from poor diets disease states genetic factors or combination of these causes
  7. Some groups of people are at higher risk of becoming inadequately nourished than others
  8. Poor nutrition can influence the development of chronic disease
  9. Adequacy, balance and variety are key characteristics of a healthy diet
  10. there are no good or bad foods
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8
Q

What is food insecurity?

A

Lack of ability to acquire safe and nutritious food in a socially acceptable way

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9
Q

Which group of people are most at risk of food insecurity?

A

Single fam households with one or more young children

On Social Assistance

Aboriginal people living off reserves

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10
Q

How do people get food?

A

Food banks
Community Kitchen/GArden
School nutrition programs
Meals on wheels

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11
Q

Why do we eat?

A

Energy

Nutrients

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12
Q

Are calories nutrients?

A

They are because we get them from nutrients

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13
Q

Why do we need nutrients?

A

To avoid deficiency

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14
Q

What is the difference between essential and non essential nutrients?

A

Essential needs to come from an outside source because the body can not make them

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15
Q

What factor affects the amount of nutrients we need?

A

We don’t want to OD

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16
Q

What are the AMDR ranges?

A

Acceptable Macronutrient Distribution Ranges

  • Carb 45-65%
  • Fat 20-35%
  • Protein 10-35%
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17
Q

What is the RDA?

A

Recommended Dietary Allowances

-meets 97-98% of healthy individuals needs

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18
Q

What is the EAR?

A

Estimated Average Requirements

-Requirements to meed 50% of the healthy individuals

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19
Q

What is the AI?

A

Adequate Intake

Is expected to meet or exceed the needs of most individuals

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20
Q

What is the UL?

A

Tolerable upper intake level

Highest level daily n nutrient intake that is likely to pose no risk of adverse health effects in almost all individuals

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21
Q

What is the EER?

A

Estimated energy requirement

Calculation to determine caloric needs

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22
Q

What is the only source of energy for the brain and CNS?

A

Carbs

-preferred source of energy for the rest of the body

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23
Q

What are the mono and disaccharides?

A

Mono
Fructose, glucose and galactose

Di
Sucrose, maltose and lactose

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24
Q

Difference between starch and glycogen?

A

Starch storage form of Carbs in plants

Glycogen storage form of carbs in animals

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25
What is the DRI for added sugars and fibres?
Sugar: 25% or less of total caloric intake -WHO says less than 10% Fibre varies with age and gender -age and add 5g
26
What are the components of AAs?
C, H, O, N and a side chain
27
difference between fat and oils?
Fat solid at room temp, oils liquid
28
What are fats made of?
Glycerol backbone and 3 fatty acids
29
What are fats used for in the body?
Cholesterol and sex hormone synthesis Cell Membranes Carry fat soluble Vitamins Provide essential fatty acids in the body
30
What are the essential fatty acids?
``` Linoleic acids (6) Alpha linolenic acid (3) ```
31
What are common sources of linoleum acid (6)?
Vegetable oils, some meats, and human milk
32
What is the derivative to Linoleic acid?
Aracadonic acid - primary structural component of the CNS - most people get enough 6
33
What are the sources of alpha linolenic acid (3)?
Vegetable oils Dark green vegetables Flaxseeds
34
What are the derivatives of Alpha linolenic acid?
EPA and DHA | -found directly in fatty cold water fish and shellfish, milk, eggs yogurt and formula
35
What are the health benefits of Alpha linolenic acid?
``` Support less inflammation in the body Reduce risk of CVD Retinol Development Brian development in children Overall mental health in adults Immunity ```
36
What are characteristics of saturated fat?
All carbons are saturated Usually solid at room temp Contibute to poor heart health via increase in LDL (bad) cholesterol in the body Common sources are animal fat, butter, coconut and palm oil
37
What happens when there are more than2 double bonds in polyunsaturated fats?
More double bonds, the less stable the fat is, and more susceptible to oxidation from light and heat
38
How are trans fats created?
Through saturation of an unsaturated fat
39
Why were trans fats created?
Longer shellfire advertised for lower saturated fats
40
Where do you find cholesterol ?
Animal products LDL cholesterol in the body is more affected by total fat intake especially trans and saturated fat intake
41
What matters most, type of fat or amount of fat?
Type - aim for unsaturatedd fats especially 3's - reduce consumption of SFA and TF
42
What are minerals?
Inorganic, single compounds that carry a charge in solution
43
How many minerals are needed for the body to function properly?
15 -opposite charges attract to make bones, cartilage, teeth, other tissues, muscle contraction, fluid and electrolyte balance
44
What are vitamins?
Chemical substances available in food that perform specific tasks in the body -14 total
45
What are the uses of water int he body?
Medium for chemical runs in the body Energy transformation Excretion of wastes Temperature regulation
46
How do we excrete water?
Urination Exhalation Perspiration
47
What factor influence water needs?
Moving around Talking Dry environment Activity level
48
Why are cells important for nutrition?
They are the basis of all body tissues and when you have inadequate nutrient availability or the presence of harmful substances can lead to dysfunction in cells tissues and body functions
49
What can an excess intake of nutrients can lead to?
Toxicity dysfunction or disease
50
Which nutrients are stored in the body during times of surplus?
Fe Ca Vita A Vit B12
51
Which Nutrients are excreted in excess?
Vitamin C and water
52
What helps to control energy intake?
Hunger and appetite
53
What are the 2 forms of malnutrition ?
inadequate or excessive
54
Who is at greatest risk for inadequate nutrition?
``` Infants Pregnant women Breastfeeding moms Frail elderly Ill at any age Poor people ```
55
what are the major causes of death in North America?
Chronic diseases Cancers Poor lifestyle choices
56
What can chronic inflammation and oxidative stress are often a result from what?
Low intakes of: protein, veggies, fruit Excess sugar High intakes of trans fats
57
What is the atherogenic ?
Opposite of Mediterranean diet
58
What can cancer development arise from?
Diet/lifestyle F/V Red/Processed meats
59
Why is variety needed?
Provides the opportunity to meet nutrient needs if one food had different nutrients
60
What must a nutrition label contain
``` Serving size Cals Macros Saturated/Trans Fat Cholesterol Na, Ca, Fe Fibre Sugar Vit A and C % Daily Value ```
61
What does enrichment mean and what vitamins and minerals are used?
Nutrients are there before processing and are added back into it after processing B1,2,3 and Fe
62
What does fortification mean and what vitamins and minerals are used?
Nutrients and minerals. are. added to a. product. when they weren't present there in the first place - Vitamin A&D to milk - Folic Acid to Bread - Iodine to Salt
63
What is a prebiotic?
Indigestible fibre like carbs that are broken down by bacteria in the colon and then foster the growth of good bacteria in the gut
64
What is a probiotic?
Beneficial bacterial grow in food during the fermentation or aging process and can lead to colonies of good bacteria in the digestive tract
65
What are the benefits of gut bacteria?
- Prevention and treatment of infections in GIT and diarrhea - Prevention of colon cancer - Assisting in reduction of triglycerides, cholesterol, glucose - Decrease dental carries - Reduced reflux in babies
66
What are the negatives of gut bacteria?
Probioltics may be harmful to those at risk of blood infections Possible gas, bloating and constipation for some
67
How do you do a nutrition assessment at the community level?
Uses broad nutrition and health status indicators Data can be used for program development
68
What factor must be considered when nutrition assessment at the community level?
- Household incomes - Use of government assistance programs - School breakfast programs - Age distribution - Rates of infant mortality
69
How do you do a nutrition assess meant at the individual?
ABCD
70
What do we measure for anthropometric assessment?
Wt, Ht, BMI, %Body Fat, Head and Was it circumference
71
What do you look at for biochemical data?
``` Nutrient levels Enzyme levels DNA characteristics Hemoglobin Ferritin ```
72
What do we look at in terms of clinical data?
Visual assessment by trained RD or other qualified individual
73
How do we look for dietary data?
Food records Dietary history Food frequency Web dietary assessment
74
What programs do we use to obtain dietary data?
ESHA Diet Analysis+ Fitday
75
What is the DASH diet?
Designed for controlling mild to moderate high blood pressure -emphasis on F/V, whole grains, low fat dairy products, fish nuts

FN 2241 (12 decks)

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