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Nutrition & Health Module 1 Quiz > Lecture 2 > Flashcards

Lecture 2 Flashcards

1
Q

what is health promotion and disease prevention?

A

good nutrition through the lifespan can prevent chronic diseases

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2
Q

what is disease management?

A

nutritional interventions used to treat acute and chronic diseases and promote wellness in individuals with these conditions

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3
Q

Diet is most linked to which chronic conditions?

A
  • type 2 diabetes

- cardiovascular diseases

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4
Q

Canadian Community Health Survey

A
  • comprehensive survey of health
  • general questions about diet asked each year
  • questionnaire
  • helps us understand what Canadians are eating so we know whether to intervene to improve their health
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5
Q

what are the energy yielding nutrients?

A
  • carbs
  • fats
  • protein
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6
Q

what are the 6 classes of nutrients?

A
  • carbs
  • fats
  • protein
  • vitamins
  • minerals
  • water
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7
Q

what are essential nutrients?

A

those which our body can not make for itself

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8
Q

how does our body make non-essential nutrients?

A

from substrate already found in the body

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9
Q

what are calories?

A

a unit of energy

-kcal and cal are the same thing

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10
Q

what are vitamins?

A

essential, organic, noncaloric nutrients we need in small amounts

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11
Q

what are the two classes of vitamins?

A
  • water soluble

- fat soluble

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12
Q

what are minerals?

A

-naturally occurring, inorganic chemicals elements

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13
Q

what are the two major classes of minerals?

A
  • major minerals

- trace minerals (less than 5g stored in the body)

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14
Q

what are the two types of malnutrition?

A
  • overnutrition

- undernutrition

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15
Q

what is overnutrition?

A

overconsumption of nutrients caused by excess amounts of nutrients or other dietary components in the diet

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16
Q

what is undernutrition?

A

-deficiencies of nutrients caused by: insufficient nutrient intake, increased nutritional requirements, impaired absorption of nutrients

17
Q

what are some individual factors that influence food choices?

A

-cognitions
-skills
-lifestyle
biology (i.e. age)
-demographics (income, ethnicity)

18
Q

what are some social factors that influence food choices?

A

family
friends
peers

19
Q

what are some physical environmental that influence food choices?

A

-home, work sites, school, child-care, restaurants, supermarkets

20
Q

what are some macro level environments that influence food choices?

A
  • cultural norms and values
  • food and beverage industry
  • food production
  • food assistance programs
21
Q

what is the most common driver of food intake?

A

convenience of food and taste of food

22
Q

what are the 5 principles of a nutritious diet (ABCMV)

A
  • adequacy
  • balance
  • calorie control
  • moderation
  • variety
23
Q

describe adequacy

A
  • an adequate diet provides the right amount of energy

- enough macronutrients, vitamins and minerals to support life without being in excess

24
Q

what is nutrient density?

A
  • the amount of nutrients in a food per calorie of food
  • a nutrient dense food contains more nutrients per calorie
  • focus on optimizing diet quality
25
Q

what is energy dnsity?

A
  • the amount of calories per gram or 100g of food or beverage
  • an energy dense food contains more calories per gram of food
  • focus on calorie control
26
Q

what are the 2 types of fortification?

A
  • mandatory

- discretionary

27
Q

what is mandatory fortificaton?

A
  • regulated by Health Canada for nutrients that are consumed in insufficient amounts by a large proportion of the population (i.e. vitamin D to milk)
  • can also replace nutrients lost during food processing
28
Q

what is discretionary fortificaton?

A
  • food manufacturers voluntarily add vitamins and minerals to food and their own discretion- they are not necessarily low in the Canadian diet (i.e. Vitamin D to orange juice)
  • advertising
29
Q

what is variety?

A
  • no one food provides all nutrients
  • choose foods with different food groups
  • enhances enjoyment
  • minimizes risk of potential toxicity from natural toxins
30
Q

what is balance?

A

-mixing and matching foods in proportion that allow you to get the foods you need while limiting too much of those which may harm your health

31
Q

what is moderation?

A
  • all types of food are okay as long as they are consumed in moderation
  • limit intakes of energy dense foods, alcohol, foods high in sodium, sugar and saturated fat
  • being mindful of portion sizes*

Nutrition & Health Module 1 Quiz (3 decks)

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