Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

KINE 2P20 - Introduction to Nutrition > Midterm 1 (Weeks 1 - 3) > Flashcards

Midterm 1 (Weeks 1 - 3) Flashcards

1
Q

What are the differences between Canada’s diet past and present?

A

Past = more time spent buying ingredients, preparing foods and less variety. Family ate meals together.

Present = purchase convenient and fast foods. less time preparing and not eating together. Larger portions.

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

Name the six classes of nutrients

A

Carbohydrates, lipids (fats), proteins, water, vitamins and minerals

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

What are the macronutrients?

A

Energy-yielding nutrients! Carbs, lipids and proteins.

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

What is a kcal/g?

A

Calorie. Unit of energy density

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

How many calories per gram is in a carbohydrate and list some examples

A

4kcal/g. Bread, pasta, grains, fruits and vegetables.

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

How many calories per gram is in a lipid and list some examples

A

9kcal/g. olive oil, vegetable oil, butter.

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

What is the most energy dense form of calories?

A

Lipids

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

How many calories per gram is in a protein and list some examples

A

4kcal/g. Beef, poultry, nuts, beans.

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

Describe the important of protein

A

Required for growth, maintenance and repair of the body, regulation of body processes, all enzymatic reactions

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

What are proteins made up of?

A

Amino acids. give them their unique shape and function

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

Is water a macronutrient?

A

Yes because water is 60% of human body weight

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

Describe an analogy comparing macro- and micronutrients.

A

Gas in a car is a macronutrient while brake or washer fluid would be comparable to a micronutrient.

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

Describe micronutrients

A

They are required in small amounts and provide no energy. They are necessary for metabolic pathways (utilization of macros depends on these)

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

What foods are micronutrients found in?

A

fresh foods (vegetables and fruit) and fortified foods (cereals and juices)

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

Vitamins (Organic, inorganic?) Minerals (organics, inorganic?)

A

Vitamins = organic
Minerals = inorganic

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

There are 13 vitamins, list them all.

A

Vitamin A, C, D, E, K, B [1,2,3,5,6,12,Biotin and Folate]

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

List the seven major minerals

A

Na (Sodium), P (Phosphorus), S (Sulfur), Cl (chlorine), Mg (magnesium), K (potassium) and Ca (calcium)

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

List some examples of trace minerals

A

Fe - iron, Zn - zinc, Se - selenium, Cu - copper

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

What are the three functions of nutrients?

A
  1. provide energy
  2. form structures
  3. regulate physiological processes
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What does form structures mean in regard to nutrients?

A

Dietary minerals, protein, and lipids are important building blocks in our body

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

What does regulate physiological processes mean in regard to nutrients?

A

Supply and mediate critical body systems, organ function, metabolic pathways, and adaptations to physiological stressors (including immunity)

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

What are the seven factors affecting food choices?

A

o Food availability
o Culture and family background
o Social acceptance
o Personal preference
o Psychological and emotional factors
o Health concerns
o Media/advertising

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What are EDNP foods?

A

Energy dense, nutrient poor foods

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

List the main factors that describe a healthy diet

A

Nutrient dense, variety, balance, moderation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Does increased dietary saturated fat acid (SFA) intake lead to cardiovascular disease? (CVD)
Reduced saturated fat has low association with risk of heart disease. Replacing saturated fat with other dietary lipids (MUFA or PUFA) may reduce the risk of heart disease.
26
What is MUFA and PUFA?
monounsaturated and polyunsaturated fats
27
In recent decades, intake of saturated fat has been demonized to promote a "cardio protective effect". What are the effects of this nutritional messaging?
Eliminating eggs since they provide some cholesterol and saturated fat. Butter is "bad" so eat margarine instead. But what else is in margarine that we do not know about...
28
Describe an observational study
Observe relationships between diet and health. Produce correlation or associations (positive or negative).
29
What is a confounding factor?
other variables that could influence the association that you have not accounted for
30
What is a prospective versus retrospective study?
prospective = looking ahead. retrospective = look back, analyze in the past.
31
Describe intervention studies.
randomization and control or treatment group. could involve placebo. Intervenes in the lives of people.
32
Describe laboratory studies.
conducted in research facilities on humans, animals, cells/molecules. aim to show what actually causes a specific outcome
33
List reliable nutritional information sources in Canada
Health Canada, Canada food inspection agency, dieticians of Canada, other medical institutions
34
What are DRIs?
Dietary reference intakes. Used for planning and assessing diet of healthy people. Promote good health and prevent disease.
35
What does EAR mean?
Estimated average requirement. estimated requirement of a nutrient to meet the needs of half of the healthy population of a particular sex and life-stage
36
What does RDA mean?
Recommended dietary allowance. the recommended target intake level of a nutrient for an individual (EAR + 2 SD) of a particular sex and life-stage
37
What does AI mean?
Adequate intake.
38
What does TUL mean?
Tolerable upper intake level.
39
What does EER mean?
Estimated energy requirement. * Used to calculate total energy intake needed to maintain body weight (energy homeostasis)
40
What does AMDR mean?
Acceptable macronutrient distribution range. Range for healthy intake. (carbs - 45-65% total calories...etc.)
41
What has been updated in Canada's food labelling system?
% daily value. List of minerals of public health concern. Serving size stands out more and similar amongst comparable foods.
42
What is digestion?
 Process of breaking food into components small enough to be absorbed by the body
43
What is absorption?
process of taking substances into the interior of the body
44
what is the gastrointestinal (GI) tract?
 Hollow muscular tube: mouth, pharynx, esophagus, stomach, small intestine, large intestine and anus
45
What is transit time?
 Amount of time it takes food to pass through the length of the GI tract
46
What is feces?
 Body waste, including unabsorbed food residue, bacteria and dead cells
47
Describe the lumen and mucosa
Lumen = hollow part of the tube inside GI tract, wrapped in layers of smooth muscle. mucosa = absorptive layer
48
List the digestive secretions of the GI tract that aid in digestion
Mucus (goblet cells), enzymes (specialized proteins) and hormones (local and systemic)
49
what is the function of mucus?
 Moistens, lubricates and protects the integrity of the GI barrier
50
What is the function of enzymes?
 Facilitates nutrient breakdown and biochemical reactions
51
What is the function of hormones?
 Regulate digestive tract activity, signals in bloodstream that facilitate digestive response to feeding
52
Trick to determining what is an enzyme?
Anything ending in "ase" is an enzyme
53
What does saliva do?
* Moistens food * Protects from tooth decay * Lubricates upper GI tract * Salivary amylase and lysozymes
54
Describe mastication
* Mechanical breakdown, inc. surface area. Process of chewing
55
Describe taste buds
* Chemical reactions to taste food * Sensory info -> feed-forward (anticipatory effect) mechanisms
56
What is bolus?
food bite being swallowed
57
What does the esophagus do?
propels food to stomach. Gastroesophageal sphincter -> prevents backward movement of stomach contents
58
What is the structure of the stomach?
3 layers of smooth (longitudinal, circular and diagonal) muscles. lines of musculature are wrapped around in different directions (stomach in knots)
59
Explain stomach function
Stomach churns the bolus into a semi liquid called chyme. gastrin triggers release of gastric juice (highly acidic). Pepsin breaks down proteins and amino acids.
60
How long does stomach emptying take?
2 - 6 hours
61
Describe acid reflux
Take antacid to neutralize stomach acids. also proton pump inhibitors can stop esophagus damage from too much reflux of acid. Taking too many antacids can make problem worse
62
Describe the form of the small intestine
Large circular folds to maximize surface area.
63
Describe the hormonal control of secretions into the small intestine
Chyme enters SI and triggers local endocrine response.
64
Name the 3 parts of small intestine. how long is it?
duodenum, jejenum, ileum. 6 meters
65
What is CCK?
Cholecystectokinin. pancreatic enzymes, bile release
66
What is secretin?
pancreatic juice, bile production
67
What is responsible for carbohydrate digestion?
amylase, brush border enzyme (lactase, maltase, sucrase)
68
What is responsible for protein digestion?
 Trypsin, chymotrypsin, carboxypeptidase, aminopeptidase
69
What are responsible for lipid digestion?
lipase, bile
70
What three structures make up the large intestine?
colon, rectum and anus
71
What does chyme eventually turn into? How long does passage take?
Feces. Up to 24 hours
72
Describe large intestine form and function
absorption of some vitamins, mineral and water. populated with bacteria (microflora). 10 micro-organisms for every human cell
73
what are probiotics?
Probiotics introduce gut bacteria into the system.
74
What are prebiotics?
Prebiotics are items in our food that support/feed the bacteria that is already present.
75
What are antibodies?
secreted by immune cells to fight antigen
76
What is an antigen?
a foreign substance, stimulates an immune response.
77
What is an allergen?
antigens that cause allergic reactions in food or environment
78
List some common allergens
fish, soy, peanuts, tree nuts, milk, shellfish, wheat, eggs
79
How is the GI tract related to the immune system
largest interface between the exterior and interior of body. majority of body immune system is here. Leaky gut.
80
What is the best way to identify allergies and intolerances?
Elimination diets
81
What is bioavailability?
how nutrients will get utilized. and how much can actually be absorbed
82
What is nutrient density?
Amount of nutrients a food can provide us per unit of energy (calorie).
83
List the mechanisms of nutrient uptake in small intestine
Simple diffusion. Osmosis. Facilitated diffusion. Active transport.
84
What is simple diffusion responsible for?
fatty acids (lipid)
85
What is osmosis responsible for?
water
86
What is facilitated diffusion responsible for?
fructose (carb)
87
what is active transport responsible for?
amino acids (protein)
88
Other than metabolized for energy, what else is nutrient utilization for?
structural, regulatory, storage, utilized in synthesis of other fuels.
89
List the 3 layers of smooth muscle in the stomach
Longitudinal, diagonal, circular
90
What is peristalsis?
successive waves of contraction move food distally
91
What is the brush border?
the microvilli of the small intestine that is specialized for absorption
92
What is the opening from the stomach to small intestine called?
pyloric sphincter

KINE 2P20 - Introduction to Nutrition (3 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions