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Health Sci 1001 > Midterm 2 > Flashcards

Midterm 2 Flashcards

1
Q

6 essential nutrients

A

proteins, fats, carbs, vitamins, minerals, water

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2
Q

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

A 
fats = 9 calories per gram
protein = 4 calories per gram
carbs = 4 calories per gram
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3
Q

recommended protein intake

A

adults is 0.8g per kilo of body weight

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4
Q

2 essential fats

A

linoleic acid, and alpha-linoleic acid

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5
Q

fat soluble vitamins

A

K, E, D, A

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6
Q

water soluble vitamins

A

C, and 8 B-complex vitamins

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7
Q

Guidelines for healthy eating

A 
variety of foods
emphasize grains
choose lower fat dairy products
regular physical activity
limit salts, alcohol and caffeine
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8
Q

key messages of eating well with Canada’s food guide

A 
variety
serving sizes
make each serving size count(high nutritional quality)
advice for different ages and stages
promotion of physical activity
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9
Q

pathogens causing food borne illness

A

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

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10
Q

___ canadian children are obese or overweight

A

1/3

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11
Q

__% of obesity is genetic

A

40%

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12
Q

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

A

tripled

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13
Q

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

A

year 1 - 15 children

year 2 - 25 children

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14
Q

CHAMP week details (4)

A 
week 1 - sports
week 2 - healthy eating
week 3 - olympic 
week 4 - adventure
(sports have olympic adventures)
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15
Q

recruitment strategies for program(champ)

A

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

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16
Q

Research components for program(champ)

A
  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)
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17
Q

summary and future research of champ, 3 things champ improves

A 
Improves:
Body Composition
Fitness
Parent Proxy and child physical
(Build Fit People)
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18
Q

what does champ stand for

A

Childrens Health and Activity Modification Program

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19
Q

Before CHAMP

A
  1. initial meeting

2. bloodwork and physical assessment

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20
Q

After CHAMP

A
  1. focus group interviews
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21
Q

perspectives of champ

A

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

22
Q

choosing a healthy diet involves

A
  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
23
Q

visible fats represent __% of the fat we consume

A

40%

24
Q

2 essential fatty acids

A

omega 3&6

25
Q

carbs make up what % of the energy we use

A

35-50%

26
Q

low carb diets are how many grams per day

A

less than 30g

27
Q

atkins diet

A

restricting carb diet, emphasis on proteins and fat

28
Q

3 primary antioxidants

A

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

29
Q

name the water soluble vitamins

A

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

30
Q

what % of the body is composed of minerals

A

5%

31
Q

major minerals are what part of the periodic table

A

s and p block

32
Q

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

A

D-block, + Se, I, F

33
Q

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

A

80%

34
Q

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

A

20%

35
Q

food is ___% of weight management

A

80-90%

36
Q

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

A

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

37
Q

canadians get about __% of their calories from liquids

A

20%

38
Q

veggies and fruits serving sizes

A

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

39
Q

grain product serving sizes

A

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

40
Q

milk and alternatives serving sizes

A

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

41
Q

Meat and alternatives serving sizes

A

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

42
Q

oils and fats serving sizes

A

2-3 tbsp of unsaturated fats each day

43
Q

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

A

38%

44
Q

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

A

90%

45
Q

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

A

25%

46
Q

short-term benefits for babies of breastfeeding

A 
infection
sids
obesity
mortality
temperature
pain
(ISOMTP)
47
Q

long term benefits for babies of breastfeeding

A 
cancer(decrease)
asthma(decrease)
cognitive(increase)
diabetes (decrease)
(cal always catches diseases)
48
Q

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

A

22 brands

49
Q

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

A

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

50
Q

canada gave its approval to the WHO code in what year

A

1981

Health Sci 1001 (2 decks)

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