Lecture #1 Slides - The Human Diet

Question 1

T/F: cooking food increases nutrient availability

Answer 1

True - except it depends on method

Question 2

What is the best way to cook food?

Answer 2

to slowly steam it and avoid contact

Question 3

what is the benefit of lightly steaming food?

Answer 3

you break down food structure (cellulose matrix) and you can therefore get to more nutrients

Question 4

what two things does high temperature contact cooking create?

Answer 4

• heterocyclic amines (HCAs)

- polycyclic aromatic hydrocarbons (PAHs)

Question 5

HCAs are created during high temperature cooking that causes a reaction involving what three things?

Answer 5

amino acids, sugars, creatine

Question 6

PAHs are created when what burning method is used?

Answer 6

The smoke produced from burning fats

Question 7

What happens when HCAs and PAHs are bioactivated by digestive enzymes?

Answer 7

they become mutagenic

Question 8

at what level do mutations originate at?

Answer 8

DNA level

Question 9

What do we know about the common fungicide vinclozolin?

Answer 9

• effects at least 3 generations via male
• used on F&V
• doesn’t wash off
• used extensively in NA

Question 10

In the “other foods” category, most calories come from what?

Answer 10

sugars or fats

Question 11

what are the top 5 other foods?

Answer 11

soft drinks, salad dressing, sugar, beer, oil and fats

Question 12

Almost ___ of calories consumed by canadians fall in the “other foods” category

Answer 12

1/4 - this needs to be shifted into the fruits and veggies category

Question 13

what are the modern guidelines for consumption of meat and alternatives?

Answer 13

0.8-1.2 g/kgBM

Question 14

what age category has the highest fast-food consumption?

Answer 14

19-30 years, then 14-18 then 31-50

Question 15

how are diet and income correlated with regards to fat intake?

Answer 15

as your income increases, so does your fat intake