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HLTH230 > Lecture 2 > Flashcards

Lecture 2 Flashcards

1
Q

2 examples of uses for exhchange systems

A
  1. calorie control
  2. controlling carb intake
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2
Q

RDA

A

intake levels for nutrients that meet the needs of nearly all (97%) healthy individuals in a particular group

*higher value than EAR

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3
Q

EAR

A

intake levels for nutrients estimated to meet the needs of half of the healthy individuals in a particular group

*used for the basis of calculated the rda for individuals

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4
Q

Adequate intake AI

A

the approximations fo the needed nutrient intakes when no rda EXISTS

can be used as a target amount for a certain nutients to help plan a healthy diet

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5
Q

tolerable upper level intake levels (UL)

A

highest level for nutrients that nearly all healthy individuals in a particular group cam reach without adverse effect

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6
Q

nutrition facts table present information in 2 ways

A
  1. absolute quantities (such as grams)
  2. percentages of standard (% daily values)
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7
Q

2 types of daily values

A
  1. . intake goal
  • fibre, protein, vitamins & most minerals
  1. healthy daily maximums
  • cholesterol, total fat, the sum of saturated fat & trans fat & sodium
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8
Q

calculations used to determine % daily values are based on what diet

A

2000 calorie diet

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9
Q

what is considered a little or a lot of a nutrient in terms of % DV

A

a little if a food contains 5% DV or less of a nutrient

a lot if a food contains 15% DV or more of a nutrient

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9
Q

2 types of nutrition claims

A
  1. nutrition content claims
  2. health claims
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10
Q

nutrition content claims

A

May highlight a nutrition feature of a food such as light, low, less, free
- e.g. cholesterol-free, source of fibre
- must meet criteria defined by Canada’s FDR

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11
Q

disease reduction claims

A

Highlight a relationship between consumption of a food and a person’s health

  • strict criteria must be met
  • require a scientific relationship between diet and reduction in chronic disease
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12
Q

2 types of health claims

A

disease reduction claims and function claims

  • nutrient function claims are a subset of function claims
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13
Q

function claims

A

Describe the roles a food has on normal biological functions of the body

ex: Consuming 7 grams of fibre from wheat bran promotes regularity

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14
Q

nutrient function claims

A

a subset of function claims and describe the well-established roles of energy or nutrients that are essential for maintenance of health or normal development
- ex: carbs supply energy, protein helps build muscle

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15
Q

information on nutrient fact labels

A

All info is based on a specific amount of food

  • lists Calories (kcal) and 13 core nutrients (sometimes more)
  • the number is the actual amount (quantity) of the nutrient in the specific amount of food.
  • the % Daily Value gives a context to the actual amount of a nutrient.
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15
Q

8 recent changes to nutrition fact labels

A
  1. Making serving sizes more consistent - easier comparison
  2. Realistic for the amounts Canadians eat
  3. Revising the % daily value
  4. Adding a new % daily value for total sugar
  5. Adding potassium to the list of required nutrients
  6. Removing vitamin A and vitamin C
  7. Adding mg for calcium, potassium and iron
  8. Adding a footnote at the bottom about % daily value
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16
Q

design of ingredient labels

A

listed by weight from most to least

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17
Q

2 functions of ingredient labels

A
  1. see if a food has specific ingredient
  2. avoid certain ingredients if allergic
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18
Q

recent changes to list of ingredients

A

grouping sugar-based ingredients in brackets after the name “sugars”
- listing food colours by their individual common names

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19
Q

sugars include

A

White sugar, beet sugar, raw sugar or brown sugar

  • Agave syrup, honey, maple syrup, barley malt extract or fancy molasses
  • Fructose, glucose, glucose-fructose (also known as high fructose corn syrup), maltose, sucrose or dextrose
  • Fruit juice concentrates and puree concentrates that are added to replace sugars in foods
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20
Q

7 types of foods that do not need a nutrition facts table

A
  1. fresh vegetables and fruit
  2. raw meat and poultry (except when it is ground)
  3. raw seafood
  4. one-bite confections that are individually sold
  5. milk sold in refillable glass containers
  6. individual servings of food meant to be eaten immediately
  7. foods prepared or processed in-store made from its ingredients, such as bakery items and salads
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21
Q

3 exceptions of foods that don’t need nutrition label

A
  1. beverages with an alcohol content over 0.5%
  2. foods, prepared, processed and sold at a: road-side stand, fair, farmers’ market, etc
  3. foods that contain very few nutrients, such as: coffee, tea, vinegar, spices
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22
Q

Front-of-package nutrition labelling will be required on prepackaged foods that meet or exceed set levels in one of the following:

A

sodium
sugars
saturated fat

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23
Q

3 reasons for front-of-package symbols

A
  1. Frequent intake in foods high in sodium, sugars or sat fat increase health risks
  2. Help shoppers make fast, informed choices
  3. Support health professionals in educating Canadians
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24
Q

Ingredients are listed from most to least by weight

A

“List starts with the ingredient that weighs the most and ends with the ingredient that weighs the least”

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25
Q

which food-service chains are required to post the number of calories in the standard food and drink items they sell

A

those with 20+ locations in ontario

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25
Q

6 places you’ll see calories in menus in Ontario

A
  1. fast-food restaurants
  2. restaurants
  3. coffee shops
  4. bakeries
  5. grocery stores
  6. movie theatres
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26
Q

4 actions of phytochemicals that have significant effects on the body

A
  1. Sensory properties
  2. Acting as antioxidants
  3. Mimicking hormones
  4. Altering blood constituents in ways that may protect against some diseases
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27
Q

in too high of a dose, can concentrated supplements of phytochemicals be toxic

A

yes

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27
Q

can health benefits from a certain food be narrowed down to specific phytochemicals?

A

NO

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28
Q

Research findings on 8 phytochemical-rich foods that seem likely to benefit health

A
  1. whole foods
  2. wine
  3. tea
  4. chocolate
  5. soybeans
  6. flaxseed
  7. tomatoes
  8. garlic
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29
Q

what health benefit does dark chocolate have (still worse choice for phytochemicals than fruit/veg)

A

A flavonoid antioxidant in dark chocolate may reduce blood-clotting tendencies

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30
Q

tomatoes have what phytonutrient and what is its benefit?

A

Lycopene
- inhibit reproduction of cancer cells and protect against sun rays/skin cancer

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31
Q

garlic has what phytonutrient and what is its benefit?

A

organosulfur compounds
- reported to inhibit cancer development in lab animals

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32
Q

are supplements the safest sources of phytochemicals

A

no whole foods is more researched and safe

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33
Q

5 basic chemical tastes

A
  1. Sweet
  2. Sour
  3. Bitter
  4. Salty
  5. Umami (the taste of MSG)
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34
Q

flavour and what it includes

A

Flavour is the total sensory impression when a food is eaten

  • Flavour includes: aroma, texture, temperature, taste
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35
Q

flavour likes and dislikes and why?

A

ike sweet, salty, fatty
- Sugars & fats: provide energy
- Enjoyment of salt: assures the consumption of sodium & chloride

dislike bitter, sour
- Aversion to bitterness: discourages consumption of foods containing bitter toxins

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36
Q

main job of the digestive system

A

To digest food to its components, absorb, and excrete

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37
Q

digest function of the digestive system

A

To break molecules of food into smaller molecules

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38
Q

absorb function of the digestive system

A

movement of nutrients into intestinal cells after digestion

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39
Q

digestive tract

A

a flexible muscular tube extending from the mouth to the anus

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40
Q

swallowed food is not considered to be inside your body until what?

A

until you absorb it, some things pass through unabsorbed

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41
Q

the digestive system absorbs what 2 things and doesn’t absorb what

A
  1. absorbs nutrients and some nonnutrients
  2. fibre not absorbed
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42
Q

2 aspects to digestion

A

mechanical and chemical

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43
Q

mechanical digestion begins where and describe its 3 purposes

A

in mouth
- chewing shreds food into small pieces to swallow

  • saliva softens and moistens food to make it slippery
  • mastication releases nutrients trapped inside indigestible skins
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44
Q

peristalsis

A

wave-like muscular squeezing to push food through esophagus, stomach, small intestine

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45
Q

what muscle is at base of esophagus and what is its function

A

Lower esophageal sphincter (LES or cardiac sphincter)
* Prevents reflux of stomach contents into the esophagus

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46
Q

role of stomach in digestion

A

holds food, mashes it into chyme – liquefied food

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47
Q

what happens to chyme after the stomach

A

released into the small intestine when pyloric valve (sphincter) opens

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48
Q

major absorption site

A

small intestine

49
Q

define segmentation and describe how it helps with absorption of food in small intestine

A

alternating forward and backward movement allows for greater contact between partially digested food and intestinal juices and enzymes

50
Q

Digestion & absorption are nearly finished once intestinal contents arrive where

A

the large intestine (aka colon)

51
Q

primary function of the large intestine

A

reabsorbs water (but also some minerals

52
Q

where is fecal material stored to later be excreted

A

rectum

53
Q

what materials make up the feces

A

fibre and undigested materials

54
Q

Transit from mouth to rectum takes how long

A

1-3 days

55
Q
A
56
Q

where does protein digestion begin

A

stomach

56
Q

3 points about digestive juices in mouth

A

Salivary amylase breaks down starch
- Lingual lipase begins digestion of fat
- Saliva helps maintain teeth by neutralizing acids from bacteria and washes away food particles

57
Q

why is acid required for protein digestion

A
  • needed to activate a protein-digesting enzyme (pepsin)
  • and begins denaturation of proteins
57
Q

digestive tract is protected from the acid by what

A

mucus

58
Q

what is bile, where is it produced and stored

A

Bile is an emulsifier for fat, produced in the liver and stored in the gallbladder

59
Q

what stimulates gallbladder to release bile into intestine

A

hormonal messengers like cholecystokinin CCK

60
Q

what stimulates pancreas to release pancreatic juice

A

hormonal messengers like secretin

61
Q

composition of pancreatic juice

A

enzymes to digest carbs, protein and fat
- bicarbonate to neutralize stomach acid

61
Q

where does both mechanical and chemical digestion of food occur?

A

MOUTH

61
Q

T or F: the digestive system adjusts to whatever mixture of foods is presented to it

A

TRUE

62
Q

starch digestion is stopped by what in stomach

A

the ph

63
Q

In the small intestine, small fragments are absorbed into the what via the what

A

blood & lymph via the cells of the small intestine’s wall

64
Q

what 3 things happen in large intestine (colon)

A

Fibre fragments, fluid, & some minerals are absorbed
- Fibres are partly digested by bacteria in the colon
- Most fibre is not absorbed and is excreted as feces

65
Q

microbiota

A

refers to the mix of microbial species of a community, e.g. those in the digestive tract

66
Q

probiotics

A

consumable products containing live microorganisms in sufficient numbers to alter the bacterial colonies of the body in ways believed to benefit health

67
Q

small intestine is lined with what projections, what is their function

A

villi and microvilli, increase absorptive surface area

68
Q

T or F: Absorption in the intestine is selective

A

T

69
Q

function of blood vessels in absorption

A

transport most of the products of carbohydrate & protein digestion, most vitamins & minerals to the liver

70
Q

function of lymphatic vessels in absorption

A

transport most of the products of fat digestion (large components), later delivered to blood

71
Q

3 ways digestive system is sensitive to poor nutrition

A
  1. Absorptive surface of the small intestine shrinks with severe undernutrition
  2. Without adequate fibre the digestive tract’s muscles become weak from lack of exercise
  3. Malnutrition (undernutrition) impairs digestion & thus becomes self-perpetuating - vicious circle
71
Q

Small and medium chain fatty acids get absorbed where, large components absorbed where first

A

directly into blood, lymphatic system

71
Q

GERD (gastroesophageal reflux disease)

A

Severe & chronic exposure of the esophagus to stomach acid, causing inflammation

71
Q

describe heartburn

A
  • reflux of acidic stomach contents into the esophagus
  • acids burns unprotected esophagus
71
Q

hiccups and their cause

A

spasms of the vocal cords & the diaphragm, caused by by irritation of the diaphragm, indigestion

71
Q

2 CAUSES OF heart burn

A

Lying down after a meal can open the muscular sphincter allowing acid into the esophagus

Excess abdominal fat can put pressure on the stomach causing acid to back up

72
Q

why do antacids provide only temporary relief for heartburn by neutralizing stomach acidity

A

Body responds by producing more acid to restore the normal acid conditions

72
Q

Untreated GERD may increase the risk of what

A

esophageal cancer and barrett’s esophagus

72
Q

ulcer

A

an erosion in the layers of cells that form a lining

73
Q

hernia

A

a protrusion of an organ or body part through the wall of the body chamber that normally contains the organ

74
Q

choking

A

Food is lodged in the trachea and blocks the passage of air

74
Q

dysphagia

A

difficulty in swallowing
- can happen with medical conditions or after stroke

74
Q

Chronic constipation associated with increased risk of what

A

colon cancer

74
Q

Potential contributors to heartburn

A

Overeating
Coffee
Fat
Chocolate
Carbonated soft drinks
Alcohol
Smoking
“Hot” components of chili peppers

74
Q

heartburn (gastroesophageal reflux disease)
Antacids provide only temporary relief by neutralizing stomach acidity

A

Body responds by producing more acid to restore the normal acid conditions

Antacids can also interfere with ability to absorb nutrients

Acid reducers can cause indigestion & diarrhea
Acid reducers can mask the symptoms of an ulcer or GERD

75
Q
A
75
Q

ulcer treatment

A

antibiotics

75
Q

things to help heartburn

A

Try eating smaller meals
Drink liquids an hour before or after eating, but not during meals
Wear reasonably loose clothing
Relax, but sit up, after eating

75
Q

Dysphagia
sometimes seen in individuals with

A

ALS, Parkinson’s disease or following a stroke

75
Q

A hernia can cause food to back up into the ___
Hernias may require ___

A

esophogus

surgery

76
Q

important to drink fluids with diarrhea bc severe prolonged diarrhea causes what?

A

dehydration & mineral imbalances

76
Q

irritable bowel syndrome (IBS)

A

an intermittent disturbance of bowel function

77
Q

Chronic constipation associated with increased risk of ___ cancer

A

colon

78
Q

function of kidneys

A

filter blood to remove waste, regulate fluid volume

79
Q

IBS may be associated with ___ , ___, ___

reccomend?

A

diet, lack of physical activity, or psychological stress

LOW FODMAP DIET

80
Q

how do kidneys play role in controlling blood pressure

A

excretion or retention of sodium

81
Q

Excess energy-containing nutrients are stored in what 2 forms

A

glycogen (only storage of excess carbs), fat (storage of excess fat, protein, carbs)

82
Q

Excess fat is stored in the cells of

A

adipose tissue

82
Q

don’t need to eat fat at every meal because it is stored abundantly, but should have source of carbs through day for source of energy why

A

liver has less than one day’s supply of glycogen

83
Q

The terms “___ carbs,” “___ carbs,” and related terms have not been defined scientifically and are currently not allowed.

A

net
impact

84
Q

Phytochemical food terms

A

Antioxidants
Bioactive compounds
Broccoli sprouts
Conjugated linoleic acid
Drug
Flabonoid
Flaxseed
Functional foods
Genistein
Kefir
Lignans
Lutein
Lycopene
Miso
Natural health products
Nutraceutical
Organosulfur compounds
Phytoestrogens
Probiotics
Soy
Sterol esters
Tofu

85
Q

sensation of ghrelin

A

Associated with a fasting state and promote food intake

86
Q

The tract itself is a_____ muscular tube extending from the mouth through the throat, esophagus, stomach, small intestine, large intestine, and rectum to the anus, for a total length of about ___ meters

A

flexible
eright

87
Q

what 2 levels does the digestive system work at

A
  1. mechanical
  2. chemical
88
Q

mechanical digestion begins

A

in the mouth
- bites are torn to shreds
-chewing adds saliva to soften food to pass through the esophogus

89
Q

When the contents have arrived in the______, digestion and absorption are basically complete

____ reabsorbs water donated earlier, leaving feces suitable to excrete

A

large intestine (colon)

Colon

90
Q

___ stores fecal material
Meal is excreted within ____

A

Rectum
a day to three days

91
Q

The digestive tract moves food through its various processing chambers by mechanical means. The mechanical actions include ________-,______,_____. ____.

After digestion and absorption, wastes are excreted.

A

chewing,
mixing by the stomach,
adding fluid, and
moving the tract’s contents by peristalsis

92
Q

chemical digestion

Organs secrete special ______ that perform the complex chemical processes of digestion

A

digestive juices

93
Q

What do digestive enzymes contain that break down nutrients into their components

A

enzymes

94
Q

digestive organs

A

Salivary glands
Stomach
Pancreas
Liver
Small intestine

95
Q

what requires no assistance from digestive juices for absorption

A

alcohol

96
Q

How do the digestive juices work (chemical digestion)

A

Enzyme in saliva (salivary amylase) break down starch

Lingual lipase initiates digestion of fat

Protein digestion begins in the stomach

Gastric juice
Acid mixture is needed to activate pepsin
Strongly acidic

97
Q

what in the colon breaks down certain fibers

A

bacteria

98
Q

Microbiota

A

Living inhabitants in the colon
Breakdown remnants of food (fibers mainly) not digested by enzymes

99
Q

Transportation of Nutrients

A

Body awaits delivery

Cells of the lining are arranged in sheets (villi)

Villi traps nutrient particles (large SA)

100
Q

What empties periodically to remove waster

A

bladder

101
Q

Kidneys role in teh excertory system

A

respond to the condition of the blood and remove toxins

102
Q

major storage sites of the body

A

liver and muscles store carbs and fat cells

103
Q

what stpres gylcogen to meet glucose needs

A

the liver

104
Q

two principal kids of body energy stores

A

glycogen in muscle and liver cells (in limited quantities)

and fat in fat cells (in potentially large quantities)

HLTH230 (7 decks)

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