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SPSC 1192- Topics in Human Nutrition > Mid term > Flashcards

Mid term Flashcards

1
Q

What are the three Macro nutrients?

A

Carbs, Lipids(fats), Protein

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2
Q

What are the three Micro nutrients?

A

Minerals, Vitamins and Water

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3
Q

How many calories are in 1 gram of Carbohydrates?

A

4 calories

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4
Q

How many calories are in 1 gram of Lipids?

A

9 calories

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5
Q

How many calories are in 1 gram of Protein?

A

4 calories

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6
Q

What percent of Canadians are considered obese?

A

67.5%

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7
Q

What is the definition of Fat-Soluble vitamins?

A

Soluble in fat, Stored in the human body. Toxicity can occur with excess consumption.

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8
Q

What are the Fat-soluble vitamins?

A

Vitamin A,D,E,K

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9
Q

What is the definition of water soluble vitamins?

A

Soluble in water, not stored to any extent in the human body.

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10
Q

What are the building blocks of protein?

A

Amino acids

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11
Q

What are examples of water soluble vitamins?

A

Vitamin C,B,B12

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12
Q

What is the percent of AMDR for Carbs?

A

45-65%

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13
Q

What is the percent of AMDR for Protein?

A

10-35%

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14
Q

What is the percent of AMDR for Lipids?

A

20-35%

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15
Q

What are some ways physicians asses patients diet?

A

Diet recall, 24 food log, health history questionnaire, physical exam(nail, hair,medical history, vitals)

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16
Q

What is a primary deficiency?

A

Person does not consume enough of a nutrient; direct consequence of inadequate intake.

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17
Q

What is a secondary deficiency?

A

Body cannot absorb enough nutrients and too much is excreted by the body. and not utilized by the body.

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18
Q

What are the four steps in Scientific method ?

A

Step 1: Observation
Step 2: Hypothesis (what I think is gonna happen)
Step 3: Experiment
Step 4 if data supports hypothesis: Repeat experiment, Accept hypothesis and then you have a Theory.
Step 4 if data doesn’t support hypothesis: Reject hypothesis or Modify hypothesis and go back to step 3.

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19
Q

What is an Epidemiological Study?

A

observational studies: Involve assessing nutritional habits, disease trends, or other health phenomena of large populations.

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20
Q

What is a case control study?

A

Epidemiological studies on a smaller scale.

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21
Q

What are Animal studies?

A

Studies that cannot be performed on humans that are done on animals.

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22
Q

What are the types of human studies?

A

Clinical trials are controlled experiments Experimental group
-Control group
-Placebo’s

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23
Q

What are the characteristics of a healthy diet?

A

Provides the proper combo of energy and nutrients.

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24
Q

What are the 7 keys to a healthy dies?

A

1.Moderation
2. Adequate
3. Balanced
4. Varied
5. Calorie control
6. Nutrient dense
7. Safe

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25
Q

What are the main differences between the new and old food guides?

A

-New one has to have a white background(old was grey)
- Groups sugar based ingredients together
- Bullets instead of commas
- Contains common allergen
-% of daily value.

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26
Q

When was the first Canadian food guide put in place?

A

1941

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27
Q

What is a food guide?

A

A translation from science of nutrition requirements to a practical pattern of food choices, incorporating variety and flexibility.

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28
Q

What are the recommended serving percentages in the Canadian food guide 2019?

A

50% fruits and veg
25% protein
25% whole grain

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29
Q

What. are three parts of the grain?

A

Outer part- Bran (Source of Fiber)
Middle part- Endosperm (Source of Starch, Whitebread)
Germ- Source of vitamin E (oils)

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30
Q

What is a trans fatty acid?

A

Hydrogenation of liquid veg oil.

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31
Q

What does trans fats have in them and what does it lead too?

A

LDL(bad cholesterol) which leads to heart attacks and strokes

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32
Q

What year did Canada ban added trans fats?

A

September 2018

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33
Q

What are the two types of ways large food molecules are broken down?

A

Mechanically and Chemically

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34
Q

What two systems do digested products pass through?

A

Blood & Lymphatic system

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35
Q

What is the building block for carbs?

A

Glucose

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36
Q

What is the building block for lipids?

A

Fatty acid, Glycerol

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37
Q

What is the building block for protein?

A

Amino acids

38
Q

What is a hormone?

A

Chemical messengers put into the bloodstream by endocrine gland to regulate body function.

39
Q

What is an enzyme?

A

Proteins that speed up the rate of reaction in the digestive tract.

40
Q

What causes an intolerance?

A

Lack of an enzyme to break down the food.

41
Q

What is hydrosis?

A

Use of water to break down larger molecules into smaller ones

42
Q

What is hunger?

A

Physiological drive for food. Nonspecific.

43
Q

What is appetite?

A

Psychological desire to consume specific foods.

44
Q

What is Anorexia?

A

Physiological need for food with no appetite.

45
Q

What part of the brain triggers hunger?

A

Hypothalamus.

46
Q

How do we know when we are hungry?

A

Special cells lining the stomach and small intestine send signals to the brain to indicate if they are full or empty

47
Q

What is the mouths role?

A

Chew foods and mixes with saliva to begin digestion.

48
Q

What does the salivary glands do?

A

Produce saliva which contains starch-digesting ends called salivary amylase.

49
Q

What does the pharynx do?

A

Swallows chewed food mixed with saliva called bolus

50
Q

What does the esophagus do?

A

Contracts to move bolus to the stomach

51
Q

What does the stomach do?

A

Mixes and churns with gastric juices that have an acids and an enzyme called pepsin creating chyme.

52
Q

What does the liver do?

A

Creates bile from cholesterol which helps with digestion and absorption of fat.

53
Q

What does the pancreas do?

A

Releases bicarbonate to neutralize intestinal contents; produces an enzyme that digests Macros.

54
Q

What does the gallbladder do?

A

Stores bile and releases it when the small intestine needs it.

55
Q

What does the small intestine do?

A

Digests food and absorbs nutrients into blood stream or lymphatic system. Most absorption occurs here.

56
Q

What does the large intestine do?

A

Absorbs micros; home to intestinal bacteria; passes waste material.

57
Q

What does the anus do?

A

Opens to allow waste to leave the body.

58
Q

What is peristalsis?

A

Rhythmic contraction to push bolus down the esophagus.

59
Q

Facts about the stomach.

A
  • Mucus protects stomach lining from gastric juices
  • 4 layers to the stomach wall
    -can expand to hold 1L
  • Gastric juices have a PH of 2 & Cell surfaces PH is 7
60
Q

What are the chemicals in the stomach and what do they do?

A

Hydrochloric acid: breaks down food and splits protein
Gastrin: Secreted by stomach lining cells that stimulate gastric juices
Bicarbonate: neutralizes acids

61
Q

What breaks down Carbs?

A

Amylase

62
Q

What breaks down Lipids?

A

Lipase

63
Q

What breaks down protein?

A

Pepsin

64
Q

What hormone signals the gallbladder to release bile?

A

CCK

65
Q

What are the three sections of the small intestine?

A

duodenum, jejunum, & ileum Ileocecal valve,

66
Q

What is the cause of heartburn?

A

Hydrochloric acid in the esophagus

67
Q

What is a peptic ulcer?

A

Area of the GI tract eroded by HCI and Pepsin.

68
Q

What is the cause of celiac disease?

A

Lack of Protease which is the enzyme that breaks down gluten

69
Q

Chrons vs Ulcerative colitis.

A

Chrons: affects any area of the Gi tract
UC: affects innermost lining of colon.

70
Q

What is the preferred source of energy for nerve cells?

A

Carbs

71
Q

What is protein composed of?

A

Nitrogen, Hydrogen, Carbon and Oxygen

72
Q

What are carbs composed of?

A

Hydrogen, Carbon and Oxygen

73
Q

What is the most abundant carb product?

A

Glucose

74
Q

What are the three monosaccharides?

A

1.Glucose
2.Fructose
3.Galactose

75
Q

What are the three disaccharides?

A

Maltose(2glucose)
Lactose (1 Glucose + 1 Fructose)
Sucrose (1 glucose + 1 galactose)

76
Q

What things are combines in photosynthesis to create glucose?

A

Energy from the sun, Water,Carbon dioxide.

77
Q

What are the three Polysaccharides/Complex?

A

Starch, Glycogen & Fibre

78
Q

Where are monosaccharides absorbed then transferred to?

A

Absorbed into the bloodstream then transported to the liver.

79
Q

Where is glucose stored?

A

Liver and muscles

80
Q

What is glucose stored AS?

A

Glycogen

81
Q

What is the gatekeeper and decision maker?

A

Liver

82
Q

What hormones control blood glucose?

A

Insulin, Glucagon, Epinephrine,Norepinephrine, Cortisol and Growth hormone.

83
Q

What is the relationship between glucose and insulin?

A

Glucose is released into bloodstream after digestion and Insulin is released by the pancreas tells blood and muscles to take in glucose.

84
Q

What is glycemic index?

A

Foods potential to raise blood glucose

85
Q

What is “good” cholesterol?

A

high-density lipoprotein (HDL)

86
Q

What is the “bad”cholesterol?

A

Low–density lipoprotein (LDL)

87
Q

What are required for energy and spare protein?

A

Carbs

88
Q

What is Gluconeogenesis?

A

Carb deficiency, leading to the body making its own glucose from protein and leading to proteins can’t do their intended job.

89
Q

What is Ketosis?

A

when the body burns fat for energy instead of glucose

90
Q

Facts about SOLUBLE fiber.

A

dissolves in water, viscous and gel-forming, digested by intestinal bacteria, risk reduction of cardiovascular disease and type 2 diabetes.

91
Q

Facts about INSOLUBLE fibre.

A

Doesn’t dissolve in water, non-viscous, Promotes regular bowel movements.

SPSC 1192- Topics in Human Nutrition (3 decks)

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