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HNSC 1200 > Midterm (Chapter 1-3) > Flashcards

Midterm (Chapter 1-3) Flashcards

1
Q

Nutrition is the study of:

A

Nutrients in foods
How nutrients are used in the body
Human behaviours related to food

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2
Q

Definition of food

A

any substance your body can take in and keep you alive (and to gain nourishment)

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3
Q

What is food a carrier of?

A

Nutrients

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4
Q

Definiton of diet

A

The food and beverages you normally consume

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5
Q

Definition of nutrients

A

The components in food that our body needs for optimal function

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6
Q

What are two big factors that can change your diet / eating choices?

A

Moving out & how you feel (sad, happy…)

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7
Q

What runs low when you haven’t ate in a while?

A

Glucose

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8
Q

What are the two categories that nutrients can be put in?

A

Energy providing nutrients
Non-energy providing nutrients

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9
Q

What are the energy providing nutrients?

A

Carbohydrates
Fat (liquids)
Protein

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10
Q

What are the non-energy providing nutrients?

A

Water
Vitamins
Minerals

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11
Q

What nutrient gives the most energy per gram?

A

Liquids (fats)

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12
Q

Why do ultra processed food make us eat more?

A

Ultra processed food are digested quick –> leaves stomach quicker –> hungrier sooner

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13
Q

Definition of essential nutrients

A

Nutrients that must come from food because the body doesn’t make sufficient quantities

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14
Q

Definition of non-essential nutrients

A

Nutrients that the body is able to make sufficient amounts of for optimal health (don’t need food intake for it)

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15
Q

Definition of conditionally essential nutrients

A

Nutrients the body can usually make enough of
however, during specific periods (illness, injury, puberty…) the body does need food intake to help meet its needs

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16
Q

What is a kilocalorie?

A

1,000 calories

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17
Q

What is another word for kilocalorie?

A

Calorie (with a capital C)

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18
Q

What is the definition of kilocalorie / Calorie?

A

the amount of heat energy required to raise the temperature of one litre (L) of water by one degree celcius

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19
Q

What is the definition of calorie?

A

The amount of heat enegry required to raise the temperature of one millilitre (ml) of water by one degree celcius

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20
Q

Definition of availability?

A

Do you have access to certain foods at your local grocery store?

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21
Q

Definition of cost?

A

Are the foods affordable?

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22
Q

Definition of convenience?

A

If you need to eat your meal at school or on the run, does the food meet that need?

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23
Q

Example of food choice: emotional

A

ice cream after a break-up

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24
Q

Example of food choice: social

A

Wine night with friends

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25
Q

What is better, healthy fats or saturated fats

A

Healthy fats

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26
Q

How are the ingredients for food listed on nutrition labels

A

By weight, most to least

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27
Q

What does the list of ingredients contain

A

Allergy information, certain nutrient infromation

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28
Q

What are changes to the ingredient list?

A

grouping sugar-based ingredients in brackets

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29
Q

What is a food allergy involve?

A

it involves an immune response to a food substance

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30
Q

What is happening when someone has an allergic reaction

A

A food protein is mistakenly identified by the immune system as being harmful

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31
Q

What is the antibodies created by the immune system called?

A

Immunoglobulin E (IgE)

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32
Q

What is histamine

A

It is a powerful chemical that can cause a reaction in the respiratory system, cardiovascular system, skin, or gastroinestinal tract

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33
Q

What is celiac disease?

A

a genetic disease that is triggered by gluten

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34
Q

how do you treat celiac disease?

A

gluten-free diet

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35
Q

How do you cure allergies?

A

You can’t, you just have to avoid the specific food responsible

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36
Q

What are symptoms of food allergies?

A

Skin, respiratory, gastrointestinal, cardiovascular…

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37
Q

What could potentially happen if a food manufacturer fails to declare the presence of priority allergens?

A

Food recall

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38
Q

Does food intolerance involve the immune system?

A

No, it does not involve the immune system

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39
Q

What is lactose intolerance?

A

impaired ability to digest lactose (yogurt, cheese, milk…)

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40
Q

What can help with lactose intolerance?

A

Lactaid pills / drops, consuming food that contain lactose instead of beverages, consuming lactose foods within meals (with other foods)

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41
Q

What is nutrition quackery?

A

Nutrition misinfromation

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42
Q

What are the 10 ways to spot nutrition quackery?

A

Sounds too good to be true
Make you suspisious about food supply
Testimonials
Fake credentials
Whole food groups are eliminated
Meaningless medical jargon
Use of word “natural”
Pushes megadoses of supplements
“supplements” and “health foods” are recommended to everyone
Offer special tests to determine your nutritional status

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43
Q

What is the difference between a nutritionist vs dietitian?

A

Nutritionist isn’t regulated in Manitoba
Dietitian is regulated by Manitoba, need a undergrad in HNSC and to pass canadian dietetic registation exam

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44
Q

Where does your food come from?

A

Farm –> Food processor –> distributor –> grocery store –> consumer

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45
Q

What is food processor?

A

Where food is cleaned and sorted for preperation for shipping / producing packaged food

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46
Q

What is the distributor role?

A

A company who transports food to sellers (by plane, train, truck)

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47
Q

What is the sellers role?

A

Where food can be purchased by the consumer (grocery store, resteraunt…)

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48
Q

What is organic farming?

A

Growing crops / raising livestock with minimal harm to the environment to be sustainable (no synthetic chemicals used)

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49
Q

What is soil management?

A

Prevent topsoil from eroding

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50
Q

Is organic farming chemical free?

A

No

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51
Q

Is the organic label in Canada regulated?

A

Yes

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52
Q

Is there a safety or nutrition benefit (organic vs non-organic foods)

A

No

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53
Q

What is horticulture?

A

The science and art of growing fruits, vegetables, flowers

54
Q

What is aquaculture?

A

Farming in water (tanks, ponds, lakes, oceans)

55
Q

What is water management?

A

Very important in sustainable agriculture

56
Q

What is animal breeding?

A

Breed different breeds together for different reasons (there are also purebreds and cross breeds)

57
Q

What is the ideal outcome of animal breeding?

A

Hoping to get the right gene cross (the ideal traits from each parent)

58
Q

What is the definition of agriculture?

A

The science of preparing the soil for farming and livestock

59
Q

Describe the changes in food accessibility (then vs now)

A

Then: Preserve food in root cellars… canning or drying doof lacking options
Now: climate controled storage, flash freezing… allow food to be stored longer, allowing food to be grown and available all year around

60
Q

Describe the changes in havesting grains (then vs now)

A

Then: basic tools used, average farms were small, - average farm was able to feed 5 people on the farm
Now: New technology / tools make harvesting faster and able to cover a lot more land - average farm is able to feed 120 people anywhere

61
Q

Describe the changes in managing pests (then vs now)

A

Then: Helpless as options were few / unknown
Now: many options, farmers can now efficiently tackle pests

62
Q

Describe the changes in soil preservations (then vs now)

A

Then: tilling soil made soil less fertile and more susceptible to being eroded by rain or wind
Now: Farmers leave stocks / roots from last years crop to keep water, nutrients in the soil and reduce erosion

63
Q

Describe the changes in milking cows (then vs now)

A

Then: Stool and bucket (1,000 litres of milk per cow annually)
Now: Customized diets, automated systems increasing efficiency and production of milk (8,500 litres of milk per cow annually)

64
Q

Overall, what is the change between farming then vs now

A

A shift towards sustainability

65
Q

What are advanced seeds?

A

Altered for climate, and minimal chemicals

66
Q

What are irrigation systems for watering crops?

A

Monitors water levels, automatically waters crops at the right time with the right amoung
Minimizes water waste

67
Q

What is vertical farming

A

Limting footprint, indoor stacking of levels

68
Q

What can high levels of mercury do?

A

Damage the nervous system of people and animals

69
Q

What is bioaccumulation?

A

Accumulation in the food chain, so predatory species have higher levels (for example Mercury)

70
Q

How to reduce exposure to toxins from fish?

A

Consume a variety of fish

71
Q

What population should restrict their consumption of fish that are heavily contaminated with mercury?

A

Children, pregant women, woman of childbearing age

72
Q

What are the three pesticides farmers can use

A

Herbicide
Fungalcide
Insecticide

73
Q

What are herbicides?

A

Protects against weeds

74
Q

What are fungalcide?

A

Protects against fungus

75
Q

What are insecticide?

A

Protects against insects

76
Q

True or false, if food consists of 70-95% organic ingredients they can label the product organic, but not use the logo

A

True

77
Q

What products can use the organic food logo?

A

On food products that contain 95% organic ingredients

78
Q

Are genetically modified organisms (GMO) and genetically engineered (GE) foods the same?

A

Yes, they are the same

79
Q

What are GMO / GE foods?

A

Insertion or modification of an organism’s DNA to achieve a desired trait

80
Q

How long did it used to take to make GMO / GE satisfy all the stable requirements?

A

10-30 years

81
Q

How long does it take now to develop a GMO?

A

5 years, much quicker

82
Q

What is transgenic organizm?

A

When the gene transfer occurs between species its called a transgenic organism

83
Q

How are GMO’s targeted in plants vs animals

A

Animals: needle inject into developing embryo (not precise, hope to get right spot)
Plants: particle gun shoots small bits coated with the gene (not precise)

84
Q

What does GMO’s golden rice solve?

A

Golden rice compared to normal rice has vitamin A

85
Q

What is a eniviro pig?

A

Produced phytase in its saliva which breaks down phosphorus (pigs were expelling too much phosphorus which polluted the soil and water)

86
Q

What are novel foods?

A

Foods that have been produced by technology or ingredients that don’t have a long history of use (relatively new)

87
Q

Does Canada have a law where the presence of GMO / GE must be declared on packaging

A

No

88
Q

How many people in the world don’t get enough food to eat?

A

1 in 9 don’t get enough food to eat

89
Q

What is the definition of food security?

A

Access by all people at all times to nutritionally adequate, safe, personally acceptable foods from normal food channels

90
Q

What is the definition of food insecurity?

A

Uncertain or limited access to foods of sufficient quantity or quality

91
Q

What is the definition of food poverty?

A

Happens when there is enough food, but people cannot obtain it (war, political, lack of money or transportation)

92
Q

Are all hungry people food insecure?

A

All hungry people are food insecure, but not all food insecure people are hungry

93
Q

What is hunger?

A

Food deprivation

94
Q

What are the four pillars of food security?

A

Availability
Accessibility
Adequacy
Acceptability

95
Q

What is the 5th pillar of food security (sometimes)

A

Agency

96
Q

What is the definition of availability (pillar of food security)

A

Access to sufficient amounts of food at all times

97
Q

What is the definition of accessibility (pillar of food security)

A

Physical and economic means to access food at all times

98
Q

What is the definition of adequacy (pillar of food security)

A

Access to food that is safe and provides adequate nourishment

99
Q

What is the definition for acceptability (pillar of food security)

A

Access to food that is personally acceptable, culturally appropriate, and obtained by socially acceptable means

100
Q

What is the definition for agency (5th pillar of food security)

A

Policies and processes that make food security achievable

101
Q

What demographic is most affected by food poverty?

A

Woman and children

102
Q

Why is hunger still a problem in the developing world?

A
  • Regional quality, availability, quantity
  • Discrimination that affects distribution (war, corruption, unemployment…)
  • Transportation issues
  • Lack of access to clean water and health services
  • Inadequate food or nutrient intakes
  • Lack of childcare practices and knowledge
103
Q

In Canada, how many households experience food insecurity?

A

1 in 8

104
Q

What province in Canada has the highest rataes of food insecurity?

A

The territories (especially nunavut with 45%)

105
Q

What percentage of food produced in Canada is wasted?

A

20%

106
Q

What are the solutions for food waste?

A

Reduce waste
Recover
Recycle
Dispose

107
Q

What percent of households in Manitoba are affected by food insecurity?

A

1 in 8 households, 1 in 5 children

108
Q

What percent of manitoban’s are food insecure?

A

14.4%

109
Q

What is field gleaning?

A

Collecting crops from fields that either have already been harvested or are not profitable to harvest

110
Q

What are perishable food rescue or salvage?

A

Collecting perishable produce from wholesalers and markets

111
Q

What are prepared food rescue?

A

Collecting prepared foods from commercial kitchens

112
Q

What is non-perishable food collection?

A

Collecting processed foods from wholesalers markets

113
Q

What are four common methods of food recovery?

A

Field gleaning
Perishable food rescue or salvage
Prepared food rescue
Non-perishable food collection

114
Q

What are food banks?

A

Provide groceries and food (example: Winnipeg harvest)

115
Q

What are community kitchens?

A

Individuals come together to prepare meals that they can take home to their families (community kitchen provides ingredients)

116
Q

What are community gardens?

A

Typically grown on donated plots of land, supplies and seeds are donated to community, participants are responsible to care for and benefit from the yield

117
Q

What are school feeding programs?

A

Provide meals (breakfast / lunch) to children at school

118
Q

What are food share programs?

A

Programs where members and other communities share food they grow with each other
- People with fruit trees can register to have people come pick the fruit from their tree

119
Q

Canada’s Food Guide (2019) recommends that we make water our drink of choice (true or false)

A

True

120
Q

Vitamins are an example of energy providing nutrients

A

False

121
Q

____ is food and beverages that you normally consume

A

Diet

122
Q

If the daily value of potassium on a food label is 18%, it means the food…

A

Contains a lot of potassium

123
Q

What % of daily value on the nutrition facts are considered to be a small amount, and a big amount?

A

Less than 5% is considered to be small
More than 15% is considered to be a lot

124
Q

The characteristic of a healthy diet adequacy, is ensuring that the diet provides enough of all needed nutrients (true or false)

A

True

125
Q

Genetic modification can occur naturally in the environment due to cross pollination or by plant breeding, cross pollination or biotechnology

A

True

126
Q

Which of the following is NOT one of the environmentally friendly way to choose food?
Use reusable grocery bags
Choose animal based foods more often
Use reusable containers to store food and pack lunches
Carry a reusable water bottle with you

A

B - choose animal products based foods more often

127
Q

Colour cameras and infrared cameras are examples of technology used in apple processing.

A

True

128
Q

What type of pesticides would be used on farm animals to mosquitoes and ticks?

A

Insecticide

129
Q

The Canada Organic logo is permitted on certified organic foods and on multi-ingredient food products containing at least 85% organic ingredients. (true or false)

A

False (its 95%)

130
Q

The components our body needs for optional functioning are called…

A

Nutrients

131
Q

Fertilizers and pesticides increase crop yield and quality when applied appropriately (true or false)

A

True

HNSC 1200 (2 decks)

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