Midterm Flashcards
substances in food that humans need to live and grow. They provide energy and structure to the body and regulate body processes
nutrients
nutrients that the body cannot make itself and, as a result, humans must consume to maintain health
essential nutrients
a unit of measure used to express the amount of energy provided by food. 1 kilocalorie = 1 Calorie = 1000 calories
calories
long-term diseases such as heart disease or obesity that often negatively affect physical and mental health and increase risk of early mortality
chronic diseases
a measure of the nutrients provided by a food relative to its calorie content
nutrient density
foods to which one or more nutrients have been added
fortified foods
products sold to supplement the diet; may include nutrients (vitamins, minerals, amino acids, fatty acids) enxymes, herbs or other substances
dietary supplements
6 classes of nutrients
carbohydrates lipids proteins water vitamins minerals
needed in large amounts
macronutrients
macronutrients
carbohydrates
lipids
proteins
water
needed in small amounts
micronutrients
micronutrients
vitamins
minerals
substances that contain carbon bonded to hydrogen in their molecular structure
organic compounds
a class of nutrients that includes sugars, starches and fibres. Chemically they all contain carbon, hydrogen and oxygen, in the same proportions as in water (H2O)
carbohydrates
a type of carbohydrate that connot be digested by human enzymes
fibre
a class of nutrients often referred to as fats. Chemically, they contain carbon, hydrogen and oxygen and most do not dissolve in water
lipids
a type of lipid that is found in the diet and in the blood. It is an essential component of every cell and can be used to form hormones, bile and vitamin D. High blood levels of it can increase the risk of heart disease
cholesterol
lipids that contain no double bonds in their structure. They are most abundant in solid animal fats and may be associated with an increase risk of heart disease
saturated fats
lipids that contain one or more double bonds in their structure. They are most abundant in plant oils and may be associated with a reduced risk of heart diseas
unsaturated fats
all proteins are made up of these usits
amino acids
organic molecules that are needed in small and amounts to maintain health. they are fat and water soluble
vitamins
essential elements that can be found on the periodic table
minerals
kilocalories in fats, carbohydrates and proteins
9 kcal/g
4 kcal/g
4 kcal/g
substances found in plant foods that are not essential nutrients but may have health promoting properties
phytochemicals
foods that have health promoting and/or disease preventing properties beyond basic nutritional functions
functional foods
a condition resulting from an energy or nutrient intake either above or below that which is optimal
malnuitrition
specific segments of DNA that are responsible for determining specific inherited traits
genes
the study of how diet affects our genes and how individual genetic variation can effect the impact of nutrients or other food components on health
nutritional genomics or nutrigenomics
proposed explanations for an observation or a scientifc problem that can be tested through experimentation
hypothesis
formal explanations of an observed phenomenon made after a hypothesis has been repeatedly supported and tested through experimentation
theories
the branch of science that studies health and disease trends and patterns in populations. In these studies, observations are made without the manipulation of variable
epidmiology
in a scientific experiment, the group of participants who undergo the treatment being tested
experimental group
in a scientific experiment, the group of participants used as a basis of comparison. Thay are similar to the participants in the experimental group but do not receive the treatment being tested
control group
energy yielding nutrients
carbohydrates
lipids and proteins
overdose of iron
can cause liver failure
too much vitamin B6
can cause nerve damage
first food guidelines that Canada released that provided info on amount of essential nutrients need to meet the needs of most Canadians
recommended nutrient intakes (RNIs)
an individual’s health, as it is influenced by the intake and utilization of nutrients
nutritional status
a set of scientifically based reference values for the amounts of energy, nutrients and other food components in the diet that are recommended the be consumed to reduce chronic disease risk, promote general health and minimize symptoms of deficiency
dietary reference intakes (DRIs)
nutrient intakes estimated to meet the needs of 50% of the healthy individuals in a given gender and life-stage group
estimated average requirements (EARs)
nutrient intakes that are sufficient to meet the needs of almost all healthy people in a specific gneder and life-style group
recommended dietary allowances (RDAs)
nutrient intakes that should be used as a goal when no RDA exists. these values are an approximation of the nutrient intake that sustains health
adequate intakes (AIs)
maximum daily intake levels that are unlikely to pose risks of adverse health effects to almost all individuals in a given gender and life-stage group
tolerable upper intake levels (ULs)
average energy intake values predicted to maintian body weight in healthy individuals
estimated energy requirements (EERs)
healthy ranges of intake for carbohydrate, fat and protein, expressed as percentages of total energy intake
acceptable macronutrient distribution ranges (AMDRs)
acceptable macronutrient distribution ranges for protein, carbohydrates and fat
protein → 20-35%
carbs → 45-65%
fat → 20-35%
vegetables and fruit
females → 7-8
males → 8-10
eat at least one dark green and one orange vegetable each day
grain products
females → 6-7
males → 8
make at least half of your grain products whole grain each day
milk and milk alternatives
females and males → 2
meat and meat alternatives
females → 2
males → 3
have meat alternatives such as beans, lentils and tofu often
eat at least two Food Guide Servings of fish each week
oils and fats
2 to 3 tbsp of unsaturated fat
critical for maintaining appropriate blood pressure and helps regulate blood temperature
water
recommended for women
multivitamins containing iron
400 milligrams of folic acid
recommended for over 50
increased need for vitamin D
mandatory information on food labels (5)
Statement of identity
Net contents of package
Name and address of manufacturer, packer and distributor
List of ingredients (listed in descending order by weight)
Nutrition information (nutrition facts panel)
accurately reflects the weight, volume, measure or numerical count of the product and it must now be expressed in metric untis
net quantity declaration
a reference value for the intake of nutrients used on food labels to help consumers see how a given food fits into their overall diet
daily value
statements that highlight specific characteristics of a product that might be of interest to consumers
nutrient content claims
refers to a relationship between a nutrient, food, food component or dietary supplement and the reduced risk of a disease or health-related condition
diet related health claims
states the well-known beneficial effects of a food or a food constituent on the normal function of the body
function claims
states the associations between food or its components with a reduced risk of a nutritional-related disease
disease-reduction claims
multivitamin pills, herbal remedies, probiotics and essential fatty acid and amino acid isolates that require a licence to be sold in Canada
natural health products
how the nutritional status of an individual is determined (3)
analyze nutrient intake
evaluate physical health
consider medical history
natural health product labels must contain (4)
Product license number
List of medical and non-medical ingredients
Description of recommended does
Any necessary cautionary statements
the smallest units of an element that retain the poperties of the element
atoms
units of two or more atoms of the same or different elements bonded together
molecules
the basic structural and functional units of living things
cells
what cells similar in structure and function form
tissue
4 types of tissue
muscle
nerve
epithelial
connective
discrete structures composed of more than one tissue that perform a specialized function
organs
chemical messengers that are produced in one location in the body, released into the blood and travel to other locations, where they elict responses
hormones
circulatory system (2)
heart, blood vessels
transportation of blood that carries oxygen, nutrients and wastes etc.
digestive tract (9) (2)
digestive tract (mouth, pharynx, esophagus, stomach, intestines), accessory organs (salivary glands, pancreas, liver, gallbladder)
digestion, absorption of meals
endocrine system (5) (2)
pituitary, adrenal, thyroid, pancreas and other ductless glands
production and release of hormones (chemical messengers)
lymphatic system (3) (3)
lymph nodes, lymph vessels, spleen
drainage, imunity, transportation of fat-soluable nutrients
nervous system (4) (2)
sensory receptors, nerves, spinal cord, brain
generation of response to stiuli from external and internal environments, transission of impulses to activate muscles and glands integration of activities of other systems
the process by which food is broken down into components small enough to be absorbed into the blood stream
digestion
the process of taking substanes from the gastrointestinal tract into the interior of the body
absorption
body waste, including unabsorbed food residue, bacteria, mucus and dead cells, which is eliminated from the gastrointestinal tract by way of the anus
feces
chews food and mixes it with saliva
mouth
produces saliva, which contains a starch-digesting enxyme
salivary glands
swallows chewed food mixed with saliva
pharynx
moves food to the stomach
esophagus
churns and mixes food; secretes acid and a protein-digesting enzyme
stomach
makes bile, which aids in digestion and absorption of fat
liver
releases bicarbonate to neutralize intestinal contents; produces enzymes that digest carbohydrate, protein and fat
pancreas
stores bile and releases it into the small intestine when needed
gallbladder
absorbs nutrients into blood or lymph; most digestion occurs here and is about 6 m long
small intestine
absorbs water and some vitamins and minerals; home to intestinal bacteria; passes waste material and is 1.5 m long
large intestine
opens to allow waste to leave the body
anus
a hollow tube about 9 m long, running from the mouth to the anus
gastrointestinal tract
inside hole of the gi tract
lumen
lines lumen and contributes to both secretion and absorption
layer of mucosal cells called mucosa
a vicious fluid secreted by glands in the digestive tract and other parts of the body it lubricates, moistens and protects cells from harsh environments
mucus
protein molecules that accelerate the rate of specific chemical reactions without being changed themselves
enzymes
a reaction that uses water to break down larger molecules into their structural units
hydrolysis
a reaction in which two structural units combine to create a larger molecule, typically resulting in the loss of a water molecule
condensation
