Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

NUTR 207 > Midterm 1 Section 1 > Flashcards

Midterm 1 Section 1 Flashcards

1
Q

endosperm of a grain contains

A

starch and protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

bran of a grain is

A

protective coating around the kernel containing nutrients and fiber

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

germ of a grain is

A

the seed, especially rich in vitamins and minerals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

husk of a grain is

A

outer inedible part

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

refined flour vs wheat flour vs. whole wheat flour

A

finely ground endosperm re-enriched and bleached
endosperm flour
whole wheat kernel flour

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

what is proximate analysis?

A

composition of food by weight: water, dry matter and ash
dry matter is the protein, fat and fibre
carbohydrates are the weight of food - everything else

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

what is a bomb calorimeter? what are the atwater values?

A

food is burned in a container by electrical wire, and combustion energy is measured in kcal or kJ
combustible energy - digestibility of nutrients = metabolizable energy in kcal
Atwater values: 4 kcal/g for protein and carbs, 9 kcal/g for fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

5 characteristics of a nutritious diet

A

ABCMV: adequacy, balance, calorie balance, moderation and variety

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

DRI are and include:

A

Dietary Reference Intake: recommendations of nutrient intake for healthy people to maintain good health
includes: EAR, RDA, AI, UL, EER and CDRR

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

RDA is

A

Recommended Daily Allowance: based on solid experimental evidence and reliable observation
Covers 97-98% of populations’ needs = EAR + 2 standard deviations

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Role of DRI committee

A

to establish DRI values for each nutrient, each DRI having a specific purpose
not all nutrients have a value for every DRI table, or certain values pertain only to certain forms of a nutrient

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

AI is

A

Adequate Intake: based on population surveys to determine average amount needed to maintain health
Not enough research available to set EAR
meant maintain health, but unknown if it prevents deficiency
can be above or below RDA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Which DRI set recommended intake values?

A

RDA and AI

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

EAR is

A

Estimated Average Requirements: nutrients required for given stages of life/gender groups used by researchers and policy makers
Values cover 50% of the populations minimum needs to avoid deficiency

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Which DRI is used to facilitate nutritional research and to set food policy?

A

EAR

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Which DRI sets safety guidelines for nutrients?

A

UL sets safe upper limits for nutrient and water supply

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Which DRIs are used to prevent chronic disease?

A

AMDR: Acceptable Macronutrient Distribution Ranges
EER: Estimated Energy Requirements
CDRR: risk reduction levels (currently only for sodium)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

DRI values are based on

A

probability and risk
recommended intake associated with low probability of deficiency, toxicity and chronic disease for different groups of people
they are NOT minimum requirements

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Probable danger zones of DRIs:

A

above UL and below EAR

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

balance study

A

Balance: test subject fed controlled diet, intake and excretion of nutrient measured
requirement of nutrient to prevent deficiency determined for individual
type of experimental study (rather than observational)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

UL is

A

highest average daily intake for age group likely to pose NO threat to all healthy individuals
usual intake above likely to cause toxic effects

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

DRI used for group based nutritional strategies and why

A

EAR, because EAR is the medium of a standard distribution curve for a nutrient

23
Q

EER is

A

Estimated Energy Requirement: average dietary energy intake predicted to maintain energy balance
No UL, but excess energy intake causes weight gain

24
Q

AMDR is

A

Acceptable Macronutrient Distribution Ranges:
45-65% carbs
20-35% fat
10-35% protein
adequate nutrients in these proportions for healthy diet and reduction of chronic disease

25
Q

CDRR is

A

Chronic Disease Reduction Risk:
moderate strength of evidence consumption below level reduces risk of chronic disease
only currently for sodium 2,300 mg/d for adults

26
Q

Daily Values are

A

Very generalized recommendations, printed on nutrition labels
facilitates comparison between foods
Based on DRI recommendations averaged for a 2000 kcal diet

27
Q

What is the Canadian Physical Activity Guideline?

A

150 minutes of moderate to vigorous-intensity aerobic physical activity per week with muscle and bone strengthening activities 2+ per week

28
Q

malnutrition refers to

A

over or undernutrition

29
Q

primary vs secondary nutrient deficiency

A

primary deficiency is caused by inadequate diet
secondary deficiency is caused by a problem inside the body

30
Q

Assessment stages of nutrient deficiency

A

Stage 1: diet and health history
Stage 2: laboratory tests - to detect subclinical (declining nutrient stores) and covert (abnormal functions inside the body)
Stage 3: physical exam and anthropometric measures - to detect overt physical symptoms

31
Q

ways that drug interactions can affect nutrient status

A

reduce absorption, accelerate use, hastens excretion, destroys nutrient

32
Q

How does % DV relate to nutrient density?

A

nutrient content in single serving/total recommended daily amount

33
Q

which nutrients have no daily values?

A

protein and sugar

34
Q

how to calculate nutrient density

A

% of nutrient RDA provided/% of total energy provided

35
Q

how to calculate energy density and low/medium/high categories

A

kcal in food/ 100 g of food
low: 0-1.5 kcal/g
medium: 1.5-4.0 kcal/g
high: 4.0-9.0 kcal/g

36
Q

what is nutrient profiling

A

using DV to rank foods according to nutrient density and cost

37
Q

myplate shortcomings

A

lack of detail and distinction between choices within group

38
Q

DGA serving sizes

A

Dietary Guidelines for Americans
Fruit: 1 cup fresh, 1/2 cup dried
Vegetable: 1 cup, 2 cups leafy greens
Grains: 1 oz = 1/2 cup cooked grain, 1 slice of bread
Protein: 1 oz cooked meat, 1/4 beans, 1/2 oz nuts or seeds
Dairy: 1 cup 1.5-2 oz cheese

39
Q

Canada’s food guidelines (1-3 priorities)

A

1) nutritious foods are the foundation for healthy eating: low saturated fat, water is beverage
2) Processed foods that contribute to excess sodium, sugar and saturated fat undermine health and should be limited
3) Food skills are required to navigate complex food environment and food literacy

40
Q

Canada’s food guide plate categories

A

1/2 plate vegetables and fruits
1/4 plate protein foods
1/4 plate grains
water as drink of choice

41
Q

overweight/obesity stats in Canada

A

1/3 of children and 2/3 of adults are overweight or obese

42
Q

stats for sugar, sodium and saturated fat in processed foods

A

2/3 of packaged foods have added sugars
3/4 of sodium intake comes from packaged foods
1/3 of saturated fat comes from snacks and fast food

43
Q

types of nutritional profiling systems

A

nutrient specific systems (UK stop lights)
summary indicator system - summary rating score based on combo of nutrients

44
Q

FLIP program

A

Canadian Food label information program
food labels collected and information entered, data processed and researched

45
Q

Organizations involved in nutrition labeling

A

Food and Drug Act and Regulation by Health Canada
Canadian Food Inspection Agency (CFIA)

46
Q

New NFt items

A
  • DV updated
  • serving sizes are most standardized for easy comparison and more accurate to what people consume
  • new DV for total sugars
  • updated minerals of concern list (in mg): K, Fe, Ca
  • DV footnote: below 5% is a little, above 15% is a lot
47
Q

benefits of FOP

A

front of pack labeling to promote healthier food choices
good for those with low food literacy
more effective than nutrient declarations
incentivizes food reformulation

48
Q

halo effect

A

voluntary claims and health oriented imagery can give a “halo” of healthiness to a food and increase purchasing

49
Q

health claims vs. nutrient claims

A

Are regulated by health canada
Health claims:statements about helpful effects of food consumed within a healthy diet
- general, risk reduction and function
Nutrient claims: amount of nutrient in food (ex. excellent source of calcium)

50
Q

Quebec Consumer Protection Act

A

restricts all advertising to kids but does not cover packaging media or broadcast from other provinces

51
Q

Foods not required to have a food label

A

fresh produce and meat/fish, in house foods, foods with little nutrients (tea), alcohol

52
Q

Definition of requirement:

A

Lowest continuing intake of a nutrient to maintain adequacy

53
Q

% DV found on facts table relate to diet planning principle

A

nutrient density

NUTR 207 (14 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions