Midterm 2

Question 1

6 essential nutrients

Answer 1

proteins, fats, carbs, vitamins, minerals, water

Question 2

what 3 classes of the 6 essential nutrients supply energy and how much

Answer 2

fats = 9 calories per gram
protein = 4 calories per gram
carbs = 4 calories per gram

Question 3

recommended protein intake

Answer 3

adults is 0.8g per kilo of body weight

Question 4

2 essential fats

Answer 4

linoleic acid, and alpha-linoleic acid

Question 5

fat soluble vitamins

Answer 5

K, E, D, A

Question 6

water soluble vitamins

Answer 6

C, and 8 B-complex vitamins

Question 7

Guidelines for healthy eating

Answer 7

variety of foods
emphasize grains
choose lower fat dairy products
regular physical activity
limit salts, alcohol and caffeine

Question 8

key messages of eating well with Canada’s food guide

Answer 8

variety
serving sizes
make each serving size count(high nutritional quality)
advice for different ages and stages
promotion of physical activity

Question 9

pathogens causing food borne illness

Answer 9

campylobacter jejuni - contaminated water, raw meat or milk. guillain-barre syndrome
salmonella - raw or undercooked eggs,chicken,meat, veggies, fruit,etc.
shigella - human intestinal tract, transmitted via fecal contamination of food and water
E coli - intestinal tracts of humans, contaminated water, raw milk or beef.
Listeria monocytogenes - found in soft cheeses, raw milk, etc, very dangerous for prego women
Staphylococcus aureus - lives in nasal passages and skin ores, transferred to food when people sneeze or cough over foods.
Colstridium botulinum - grows in environments with little or no oxygen. improperly canned foods.
Noroviruses - cause gastroenteritis, vomitting, diarrhea, abdominal pain

Question 10

___ canadian children are obese or overweight

Answer 10

1/3

Question 11

__% of obesity is genetic

Answer 11

40%

Question 12

number of obese kids has more than ___ in the last 15 years

Answer 12

tripled

Question 13

project(champ), year 1 how many children? year 2?

Answer 13

year 1 - 15 children

year 2 - 25 children

Question 14

CHAMP week details (4)

Answer 14

week 1 - sports
week 2 - healthy eating
week 3 - olympic 
week 4 - adventure
(sports have olympic adventures)

Question 15

recruitment strategies for program(champ)

Answer 15

physicians, newspapers, radio, posters, additional poster locations, television

Question 16

Research components for program(champ)

Answer 16

1. initial meeting
2. bloodwork and physical assessment
3. phone conversation with CHAMP dietician
4. first day of CHAMP
5. Mid-CHAMP assessments
   (I Buy Pickles From Markets)

Question 17

summary and future research of champ, 3 things champ improves

Answer 17

Improves:
Body Composition
Fitness
Parent Proxy and child physical
(Build Fit People)

Question 18

what does champ stand for

Answer 18

Childrens Health and Activity Modification Program

Question 19

Before CHAMP

Answer 19

1. initial meeting

2. bloodwork and physical assessment

Question 20

After CHAMP

Answer 20

1. focus group interviews

Question 21

perspectives of champ

Answer 21

nutrition - increased awareness of serving sizes etc
personal impact - self awareness
group dynamics - team impact, importance of CHAMP relationships
future recommendations - recommendations to other kids

Question 22

choosing a healthy diet involves

Answer 22

1. knowing which nutrients are necessary and in which amounts
2. translating those requirements into a diet consisting of foods you like and that are available

Question 23

visible fats represent __% of the fat we consume

Answer 23

40%

Question 24

2 essential fatty acids

Answer 24

omega 3&6

Question 25

carbs make up what % of the energy we use

Answer 25

35-50%

Question 26

low carb diets are how many grams per day

Answer 26

less than 30g

Question 27

atkins diet

Answer 27

restricting carb diet, emphasis on proteins and fat

Question 28

3 primary antioxidants

Answer 28

vitamin C, E, and beta-carotene(precursor for vitamin A).

Question 29

name the water soluble vitamins

Answer 29

Thiamin, Pantothenic acid, Riboflavin, Niacin, Folates, B6, B12, C. Try People, Rowing Never Fails

Question 30

what % of the body is composed of minerals

Answer 30

5%

Question 31

major minerals are what part of the periodic table

Answer 31

s and p block

Question 32

trace minerals(minor) are what part of the periodic table

Answer 32

D-block, + Se, I, F

Question 33

water and other beverages typically make up __% of fluid intake

Answer 33

80%

Question 34

__% of water we have is from the food we eat

Answer 34

20%

Question 35

food is ___% of weight management

Answer 35

80-90%

Question 36

how can you re-engineer your food environment using tools that work to support your healthy goals

Answer 36

a. use smaller bowls, plates b. keep healthy foods in view c. cook and eat food at home as often as possible

Question 37

canadians get about __% of their calories from liquids

Answer 37

20%

Question 38

veggies and fruits serving sizes

Answer 38

F: 7-8 M: 8-10 1 serving - 1/2 cup

Question 39

grain product serving sizes

Answer 39

F: 6-7 M: 8 1 serving - 1 bread, 1/2 bagel

Question 40

milk and alternatives serving sizes

Answer 40

F: 2 M: 2 1 serving - cup of milk

Question 41

Meat and alternatives serving sizes

Answer 41

F: 2 M: 3 1 serving - 1/2 cup meat, or 2 eggs

Question 42

oils and fats serving sizes

Answer 42

2-3 tbsp of unsaturated fats each day

Question 43

__% of women across the world exclusively breastfeed for up to 6 months

Answer 43

38%

Question 44

in canada, close to __% start breastfeeding in the hospital

Answer 44

90%

Question 45

after about 6 months, __% of canadians are still breastfeeding

Answer 45

25%

Question 46

short-term benefits for babies of breastfeeding

Answer 46

``` infection sids obesity mortality temperature pain (ISOMTP) ```

Question 47

long term benefits for babies of breastfeeding

Answer 47

``` cancer(decrease) asthma(decrease) cognitive(increase) diabetes (decrease) (cal always catches diseases) ```

Question 48

adulteration of formulas, how many brands of infant formula was melamine added to

Answer 48

22 brands

Question 49

how many were hospitalized in addition to adding melamine to infant formulas and how many died

Answer 49

50,000 hospitalized, and 6 died from acute renal failure

Question 50

canada gave its approval to the WHO code in what year

Answer 50

1981