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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.

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2
Q

Name the six classes of nutrients

A

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

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3
Q

What are the macronutrients?

A

Energy-yielding nutrients! Carbs, lipids and proteins.

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4
Q

What is a kcal/g?

A

Calorie. Unit of energy density

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5
Q

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

A

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

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6
Q

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

A

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

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7
Q

What is the most energy dense form of calories?

A

Lipids

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8
Q

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

A

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

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9
Q

Describe the important of protein

A

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

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10
Q

What are proteins made up of?

A

Amino acids. give them their unique shape and function

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11
Q

Is water a macronutrient?

A

Yes because water is 60% of human body weight

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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.

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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)

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14
Q

What foods are micronutrients found in?

A

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

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15
Q

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

A

Vitamins = organic
Minerals = inorganic

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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]

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17
Q

List the seven major minerals

A

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

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18
Q

List some examples of trace minerals

A

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

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19
Q

What are the three functions of nutrients?

A
  1. provide energy
  2. form structures
  3. regulate physiological processes
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20
Q

What does form structures mean in regard to nutrients?

A

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

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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)

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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

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23
Q

What are EDNP foods?

A

Energy dense, nutrient poor foods

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24
Q

List the main factors that describe a healthy diet

A

Nutrient dense, variety, balance, moderation

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25
Q

Does increased dietary saturated fat acid (SFA) intake lead to cardiovascular disease? (CVD)

A

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.

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26
Q

What is MUFA and PUFA?

A

monounsaturated and polyunsaturated fats

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27
Q

In recent decades, intake of saturated fat has been demonized to promote a “cardio protective effect”. What are the effects of this nutritional messaging?

A

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…

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28
Q

Describe an observational study

A

Observe relationships between diet and health. Produce correlation or associations (positive or negative).

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29
Q

What is a confounding factor?

A

other variables that could influence the association that you have not accounted for

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30
Q

What is a prospective versus retrospective study?

A

prospective = looking ahead. retrospective = look back, analyze in the past.

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31
Q

Describe intervention studies.

A

randomization and control or treatment group. could involve placebo. Intervenes in the lives of people.

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32
Q

Describe laboratory studies.

A

conducted in research facilities on humans, animals, cells/molecules. aim to show what actually causes a specific outcome

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33
Q

List reliable nutritional information sources in Canada

A

Health Canada, Canada food inspection agency, dieticians of Canada, other medical institutions

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34
Q

What are DRIs?

A

Dietary reference intakes. Used for planning and assessing diet of healthy people. Promote good health and prevent disease.

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35
Q

What does EAR mean?

A

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

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36
Q

What does RDA mean?

A

Recommended dietary allowance. the recommended target intake level of a nutrient for an individual (EAR + 2 SD) of a particular sex and life-stage

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37
Q

What does AI mean?

A

Adequate intake.

38
Q

What does TUL mean?

A

Tolerable upper intake level.

39
Q

What does EER mean?

A

Estimated energy requirement.
* Used to calculate total energy intake needed to maintain body weight (energy homeostasis)

40
Q

What does AMDR mean?

A

Acceptable macronutrient distribution range. Range for healthy intake. (carbs - 45-65% total calories…etc.)

41
Q

What has been updated in
Canada’s food labelling system?

A

% daily value. List of minerals of public health concern. Serving size stands out more and similar amongst comparable foods.

42
Q

What is digestion?

A

 Process of breaking food into components small enough to be absorbed by the body

43
Q

What is absorption?

A

process of taking substances into the interior of the body

44
Q

what is the gastrointestinal (GI) tract?

A

 Hollow muscular tube: mouth, pharynx, esophagus, stomach, small intestine, large intestine and anus

45
Q

What is transit time?

A

 Amount of time it takes food to pass through the length of the GI tract

46
Q

What is feces?

A

 Body waste, including unabsorbed food residue, bacteria and dead cells

47
Q

Describe the lumen and mucosa

A

Lumen = hollow part of the tube inside GI tract, wrapped in layers of smooth muscle.

mucosa = absorptive layer

48
Q

List the digestive secretions of the GI tract that aid in digestion

A

Mucus (goblet cells), enzymes (specialized proteins) and hormones (local and systemic)

49
Q

what is the function of mucus?

A

 Moistens, lubricates and protects the integrity of the GI barrier

50
Q

What is the function of enzymes?

A

 Facilitates nutrient breakdown and biochemical reactions

51
Q

What is the function of hormones?

A

 Regulate digestive tract activity, signals in bloodstream that facilitate digestive response to feeding

52
Q

Trick to determining what is an enzyme?

A

Anything ending in “ase” is an enzyme

53
Q

What does saliva do?

A
  • Moistens food
  • Protects from tooth decay
  • Lubricates upper GI tract
  • Salivary amylase and lysozymes
54
Q

Describe mastication

A
  • Mechanical breakdown, inc. surface area. Process of chewing
55
Q

Describe taste buds

A
  • Chemical reactions to taste food
  • Sensory info -> feed-forward (anticipatory effect) mechanisms
56
Q

What is bolus?

A

food bite being swallowed

57
Q

What does the esophagus do?

A

propels food to stomach. Gastroesophageal sphincter -> prevents backward movement of stomach contents

58
Q

What is the structure of the stomach?

A

3 layers of smooth (longitudinal, circular and diagonal) muscles. lines of musculature are wrapped around in different directions (stomach in knots)

59
Q

Explain stomach function

A

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
Q

How long does stomach emptying take?

A

2 - 6 hours

61
Q

Describe acid reflux

A

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
Q

Describe the form of the small intestine

A

Large circular folds to maximize surface area.

63
Q

Describe the hormonal control of secretions into the small intestine

A

Chyme enters SI and triggers local endocrine response.

64
Q

Name the 3 parts of small intestine. how long is it?

A

duodenum, jejenum, ileum. 6 meters

65
Q

What is CCK?

A

Cholecystectokinin. pancreatic enzymes, bile release

66
Q

What is secretin?

A

pancreatic juice, bile production

67
Q

What is responsible for carbohydrate digestion?

A

amylase, brush border enzyme (lactase, maltase, sucrase)

68
Q

What is responsible for protein digestion?

A

 Trypsin, chymotrypsin, carboxypeptidase, aminopeptidase

69
Q

What are responsible for lipid digestion?

A

lipase, bile

70
Q

What three structures make up the large intestine?

A

colon, rectum and anus

71
Q

What does chyme eventually turn into? How long does passage take?

A

Feces. Up to 24 hours

72
Q

Describe large intestine form and function

A

absorption of some vitamins, mineral and water. populated with bacteria (microflora). 10 micro-organisms for every human cell

73
Q

what are probiotics?

A

Probiotics introduce gut bacteria into the system.

74
Q

What are prebiotics?

A

Prebiotics are items in our food that support/feed the bacteria that is already present.

75
Q

What are antibodies?

A

secreted by immune cells to fight antigen

76
Q

What is an antigen?

A

a foreign substance, stimulates an immune response.

77
Q

What is an allergen?

A

antigens that cause allergic reactions in food or environment

78
Q

List some common allergens

A

fish, soy, peanuts, tree nuts, milk, shellfish, wheat, eggs

79
Q

How is the GI tract related to the immune system

A

largest interface between the exterior and interior of body. majority of body immune system is here. Leaky gut.

80
Q

What is the best way to identify allergies and intolerances?

A

Elimination diets

81
Q

What is bioavailability?

A

how nutrients will get utilized. and how much can actually be absorbed

82
Q

What is nutrient density?

A

Amount of nutrients a food can provide us per unit of energy (calorie).

83
Q

List the mechanisms of nutrient uptake in small intestine

A

Simple diffusion. Osmosis.
Facilitated diffusion. Active transport.

84
Q

What is simple diffusion responsible for?

A

fatty acids (lipid)

85
Q

What is osmosis responsible for?

A

water

86
Q

What is facilitated diffusion responsible for?

A

fructose (carb)

87
Q

what is active transport responsible for?

A

amino acids (protein)

88
Q

Other than metabolized for energy, what else is nutrient utilization for?

A

structural, regulatory, storage, utilized in synthesis of other fuels.

89
Q

List the 3 layers of smooth muscle in the stomach

A

Longitudinal, diagonal, circular

90
Q

What is peristalsis?

A

successive waves of contraction move food distally

91
Q

What is the brush border?

A

the microvilli of the small intestine that is specialized for absorption

92
Q

What is the opening from the stomach to small intestine called?

A

pyloric sphincter

KINE 2P20 - Introduction to Nutrition (3 decks)

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