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NUT1304-Intro to Nutrition > Module 1 > Flashcards

Module 1 Flashcards

1
Q

What is the term that describes the vitamin and mineral content of a food or drink in relation to its energy value.

A

Nutritional density

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2
Q

What are 2 sensory aspects that can influence an individual’s eating behaviour?

A

Smell and appearance

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2
Q

Which of the leading causes of death in Canada is clearly related to diet?

A

Cardiovascular diseases related to a high consumption of saturated and trans fats

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2
Q

Identify an advantage and a disadvantage of food diaries as a method of assessing dietary intake.

A

Advantage:
They represent the actual diet because the person writes all that they consume as they consume it.

Disadvantage:
they require a lot of work and time to properly complete.

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3
Q

A popular article is published in your neighborhood newspaper on the effects of garlic consumption on health. What criteria will you use to ensure that the source is reliable?

A

The results and advice disclosed in the article are supported by evidence and the sources and references are mentioned

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4
Q

Compared to other sciences, the science of nutrition is relatively new. When were the great discoveries in this field made?

A

20th century

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5
Q

What are 6 sciences that nutrition stems from?

A

Nutrition stems from many different branches of science, including chemistry, biology, physiology, biochemistry, anthropology, and psychology.

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6
Q

What is the definition of nutrition?

A

Nutrition is a science just like biology or biochemistry that studies the composition of foods, the digestion and metabolism of foods, the biochemical reactions involving nutrients and their functions in the body, the relationship between diet and health, as well as dietary intake patterns and eating behaviors of individuals and populations. In summary, nutrition is a science that studies the multiple interactions that occur among food, living organisms and their health.

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7
Q

Can detox diets help purify the body?

A

No, our body is able to detoxify and eliminate waste by itself thanks to the liver and kidneys. There is therefore no need to buy a miracle product to detoxify or cleanse your body in order to keep it healthy!

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8
Q

What are a few key differences between canadian nutrition 50 years ago vs now?

A

Past:

Spent more time obtaining food ingredients

Spent more time preparing meals

Consumed seasonal foods (less variety)

Families sat together to eat

Ate meals at a leisurely pace

Ate reasonably-sized portions of food

Present:

Purchase convenient and processed foods to save time

Spend less time preparing meals

Consume foods year round not always in season that are not produced locally

Families spend less time eating together

Eat more meals quickly and on the go outside of the home (restaurants)

Eat larger portions

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9
Q

What are the top 3 causes of death in canada that can be attributed to nutrition?

A

Cancer
Heart disease
Stroke

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10
Q

What are the 2 key descriptors of essential nutrients?

What is an example of an essential nutrient?

What happens if we don’t get an essential nutrient through the diet?

A

Essential nutrients are nutrients that 1) are essential to human life and 2) must be supplied by the diet because they cannot be synthesized in the body in sufficient amounts.

An example of an essential nutrient is Vitamin C.

Food provides nutrients that are essential for human life. For example, if vitamin C is missing from the diet, signs of vitamin C deficiency will begin to appear. If vitamin C is not added back to the diet, the person will eventually die.

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11
Q

Are foods made up of liquids, or solids, or both?

What are 2 sources of food?

What are 3 types of food that are high in nutrients?

A

Foods are composed of edible liquid or solid substances that allow the body to meet its energy, nutrient, and water requirements.

Plant & Animal

Foods rich in nutrients include foods naturally high in nutrients as well as fortified foods and natural health products. Fortified foods contain nutrients that have been added during processing in order to replace nutrient losses caused by processing or to prevent inadequate intake of specific nutrients known to occur in the Canadian diet. Natural health products include vitamins, minerals, amino acids or fatty acid supplements and are regulated by Health Canada.

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12
Q

What are 3 ways that the classes of nutrients can be grouped?

A

1.their chemical structure

  1. relative amounts needed in the diet (macronutrients and micronutrients)

3.their functions in the body (energy, structure, regulation)

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13
Q

What are the 6 classes of nutrients, based on their chemical structure?

Which of these nutrients are formed by organic molecules and which of these nutrients are formed by inorganic molecules?

What are the organic nutrients formed by?

A

Lipids
Proteins
Carbohydrates
Vitamins
Minerals
Water

Nutrients such as vitamins, lipids, proteins and carbohydrates are organic molecules, whereas water and minerals are inorganic molecules.

The organic nutrients are formed primarily from atoms of correct carbon
as well as oxygen and hydrogen.

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14
Q

What is the difference between macronutrients and micronutrients?

A

Macronutrients are nutrients that are required in relatively large amounts by the body (in grams per day) and provide energy (except for water). The macronutrients carbohydrates, lipids and proteins that provide energy are also called energy-yielding nutrients. Alcohol also provides energy and is often considered the 7th class of macronutrients on a chemical basis. However, since alcohol is not necessary to sustain life, it is not considered a nutrient.. Micronutrients are needed in small amounts (expressed in milligrams or micrograms per day) in the diet. They do not provide energy (kilocalories), but many are however involved in energy metabolism.

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15
Q

Which of the 6 major classes of nutrients are macronutrients or micronutrients

A

Macronutrients:
Lipids
Proteins
Carbohydrates
Water

Micronutrients:
Vitamins
Minerals

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16
Q

What are the 3 major functions of macronutrients & micronutrients in the body?

A

Together, macronutrients and micronutrients fulfill 3 major functions in the body as they provide: 1) energy, 2) structure 3) regulation, in order to support growth, maintenance and repair, and reproduction.

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17
Q

What are the nutrients present in the body in descending order?

A

The nutrients present in the human body in decreasing order are water (62%), fat (or lipid) (16%), protein (16%) and then minerals, carbohydrates, and other substances (6%).

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18
Q

What are the minerals that provide structure for the teeth and bones?

A

Calcium and phosphorus

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19
Q

Which nutrient is the principal component of membranes that surround each cell?

A

Lipids

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20
Q

Which macronutrient, if consumed in excess of needs, will be used as energy.

A

Proteins

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21
Q

Which macronutrient composes the connective tissue that holds our muscles and bones together?

A

Proteins

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22
Q

Which macronutrient is the most plentiful source of stored energy in the body?

A

Lipids

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23
Q

Which type of carbohydrate is a preferred source of energy for most cells in the body?

A

Glucose

24
Q

Which lipid hormone helps to regulate the female reproductive cycle?

A

Estrogen

25
Q

Which major component in sweat helps to cool the body and regulate body temperature?

A

Water

26
Q

Which organic micronutrients are used to regulate metabolic processes?

A

Vitamins

27
Q

Which mineral helps to regulate blood volume? It is widely used in processed foods and, if overconsumed, it can increase blood pressure.

A

Sodium

28
Q

What are the 2 units of measure in nutrition?

Which one is a “calorie” equivalent to?

A

Two (2) units of measurement are used to designate the energy provided by foods; the kilojoule (Kj) (1,000 joules) and the kilocalorie (kcal) (1,000 calories).

The term “calorie” is commonly used and when written with a capital “C” it has the same signification as kilocalorie. The kilocalorie is the unit of measurement that is most often used in practice and represents the amount of heat released by the combustion of foods.

29
Q

How many kilocalories does each macronutrient provide?

A

Lipids=9 kcal
Proteins=4 kcal
Carbohydrates=4 kcal
Alcohol=7 kcal

30
Q

How many kcal would somebody be consuming if they went to a fast-food restaurant and ate a hamburger, fries and a soft drink with the following nutrient content:

39 g of protein
47 g of fat
135 g of carbohydrate

A

(39 g of protein x 4 kcal/gram)
+ (47 g of fat x 9 kcal/gram)
+ (135 g of carbohydrate x 4 kcal/gram)
= 1,119 kcals

31
Q

What is the typical definition of a healthy diet according to consumers?

A

-The importance of having a balanced diet
-Consuming fresh food products
-Concern about chemical substances (additives, dyes)
-Resistance towards genetically modified organisms (GMOs)
-Interest in fortified products or supplemented foods (ex. vitamins or probiotics)
-Health benefits of organic foods
-Making healthy choices at restaurants
-Healthy eating to attain general well-being

32
Q

Processed foods are always bad for your health. It is best to eliminate them completely from your diet.

True or false?

A

False; All foods have a nutritional value. However, processed foods tend to have more “empty” calories, meaning they may have a low nutritional density. Nutrient density is defined as the amount of nutrients in a food relative to its energy (kcal) value. Processed foods may also contain a lot of sodium or sugar. However, if consumed in moderation within a diet that mostly contains foods with a high nutritional density (ex. fruits, vegetables, whole grains), processed foods can be part of a balanced diet and enjoyment of life.

33
Q

The expression “too much is like not enough” applies to all nutrients.

True or false?

A

True; each nutrient has a physiologically safe intake range to meet the body’s needs. If the intake of a nutrient is below or is above the safe intake range, symptoms of deficiency or toxicity may arise.

34
Q

No one needs to take supplements. A normal diet covers all nutritional needs for every person.

True or false?

A

False; in general, healthy people can meet their daily macronutrient and micronutrient requirements through a normal diet. However, certain health conditions (ex. digestive diseases, cancer, etc.) and life stages (ex. pregnant women, the elderly, etc.) can increase nutrient needs making supplementation necessary for some people.

35
Q

The Canada’s food guide is a tool that helps people make better choices for an adequate (healthy) diet and is based on the principals of variety, balance and moderation.

True or false?

A

True: Eating a variety of foods, balancing food choices and practicing moderation are the fundamental means to achieving an adequate or healthy diet. These principals were used by Health Canada to develop Canada’s food guide, which is a tool that can help people to make healthy and informed choices.

36
Q

What is the definition of malnutrition?

A

Malnutrition is any condition that arises when a person consumes either too little (undernutrition) or too much (overnutrition) of nutrients or energy. Malnutrition affects body tissues, functional ability and overall health.

37
Q

What causes undernutrition?

A

Undernutrition results when there is insufficient energy, protein or other nutrient intake to meet needs. It can be caused by a deficient intake, increased needs, or by the inability of the body to absorb or use nutrients.

38
Q

What is the result of a high consumption of sugary drinks?

What is the result of a high consumption of sodium?

What is the result of a high consumption of processed foods?

What is the result of a high consumption of fruits and vegetables?

A

Increase risk of obesity, type 2 diabetes and cavities

Increased risk of high blood pressure and cardiovascular disease

Increased risk of cardiovascular disease and obesity

Reduced risk of cardiovascular disease, type 2 diabetes and colorectal cancer

39
Q

What are diet-gene interactions?

What is this type of research called?

Can we obtain personalized nutrition based on genes?

A

Diet affects your health, but diet alone does not determine if you will get a particular disease. This is because your genetic makeup determines the impact a certain nutrient will have on you.

Nowadays, research in nutrition uses increasingly sophisticated analytical techniques that allow us to study the interactions among genes, food, and the environment around us! This type of research is called nutritional genomics and is divided into two fields; nutrigenetics and nutrigenomics.

While there are already online companies that sell personalized nutrition services based on the genetic makeup of their clients, these services are not always based on scientific evidence. Furthermore, the tests are costly and provide very limited (and possibly misleading) insight into all of the possible diet-gene interactions and their potential effects on health and disease prevention. Nevertheless, nutritional genomics is a science for the future!

40
Q

What is an example of nutrigenetics based on a common food or drink?

A

Researchers have discovered a variation in the gene that metabolizes caffeine (CYP1A2). People with this genetic variation have an enzyme that is less active than usual and so they metabolize caffeine more slowly. The caffeine therefore stays in the bloodstream longer and could produce more adverse effects like insomnia and nervousness. On the other hand, those who do not have this genetic variation metabolize caffeine more quickly and could benefit more from coffee’s beneficial properties (e.g. mineral content, antioxidants).

Some studies have shown that a high coffee consumption is related to an increased risk of hypertension and myocardial infarction in those people with the less “active” version of the gene, but to a lower risk in those who have the “active” version of the gene. Generally speaking, consuming about two cups a day seems to be safe for most people.

41
Q

Of the 12 determinants of health in Canada, which one most closely aligns with choosing a healthy diet?

A

Personal health practices and coping skills

While many of the 12 determinants influence the ability of a person to make healthy food choices, choosing a healthy diet closely aligns with the Health Determinant #7. Personal health practices and coping skills.
But remember, these determinants are not independent from each other ! « Definitions of lifestyle include not only individual choices, but also the influence of social, economic, and environmental factors on the decisions people make about their health. There is a growing recognition that personal life “choices” are greatly influenced by the socioeconomic environments in which people live, learn, work and play. »

42
Q

What are the 12 determinants of health in canada?

A

Income and social status
Social support networks
Education and literacy
Employment / working conditions
Social environments
Physical environments
Personal health practices and coping skills
Healthy child development
Biological and genetic endowment
Health services
Gender
Culture

43
Q

What are the 3 main methods of dietary assessment?

A

Food frequency questionnaire

The person specifies the frequency with which she or he consumed each food or beverage item or food group specified in the list.

Food diary

The person records the type and amount of foods (including beverages) she or he is consuming over a given period, varying from a couple of days to a week.

24 hour recall

The person describes the type and amount of foods (including beverages) she or he consumed in the last 24 hours.

44
Q

What are the advantages and disadvantages of the food frequency questionnaire?

A

Advantages:
Relatively easy for the participants to complete
Often used in large epidemiological studies of food intake patterns
Indicates whether dietary intake is deficient or excessive
Helps to recall foods that are often forgotten
Relatively inexpensive for researchers to analyze

Disadvantages:
Does not indicate the specific amounts or types of foods consumed within the food categories
Does not indicate the distribution of intake throughout the day
The person can have difficulty estimating portion sizes
The person could have difficulty remembering how often he or she is consuming the food items listed

45
Q

What are the advantages and disadvantages of the food diary?

A

Advantages:
Provides a detailed description, portion size and time of consumption of all foods and drinks
Precise enough to provide a reasonable estimate of energy or nutrient intake
The person can actively participate in the documentation of their food intake

Disadvantages:
Tedious and demanding of a person’s time
A person may change their eating habits in order to simplify the task

46
Q

What are the advantages and disadvantages of the 24 hour recall?

A

Advantages:
Provides a relatively precise account of food consumption for the past 24 hours
Quick to complete
Convenient for people who do not know how to read and write if there is the involvement of an interviewer

Disadvantages:
May not reflect the usual intake since only for 24 hours
Can represent an atypical day (repeated 24-hour intake recalls provide a more accurate estimate of a typical day)
The person could have difficulty estimating portion sizes or remembering foods that were consumed the day before

47
Q

Give 2 examples of a hypothesis about a diet, food or nutrient and its relationship to a disease - that could be tested by a study.

A

Hypothesis: A high saturated fat diet increases the risk of cardiovascular disease.

The study could involve a cohort of people through time and record their saturated fat intake. The relationship between their intake of dietary saturated fat (as % of energy intake or in g/day) and the number of heart attacks over time could be determined.

Hypothesis: A low saturated fat diet decreases serum cholesterol.

Two groups of people with high blood cholesterol could receive either a regular diet or a low saturated fat diet for 3 months. Serum cholesterol could be measured initially and then at the end of the study, after 3 months.

In both studies, factors that might affect the results need to be controlled for or taken into consideration in order to be able to make the proper conclusions. For instance, physical activity, sex, medications could also affect the results.

48
Q

What are the 2 types of synthesis of research studies in nutrition?

A

Meta-analysis and systemic review

49
Q

What are the 2 types of single studies in nutrition?

A

Intervention study and observational study

50
Q

What type of study is “Dairy products, calcium and prostate cancer risk”?

What type of study is “The quebec newborn twin study in adolescence: 15 years later”?

What type of study is “Comprehensive Psychometric Analysis of the Eyberg Child Behavior Inventory in Children with Autism Spectrum Disorder”?

What type of study is “A cluster randomised control trial of a multi-component weight management programme for adults with intellectual disabilities and obesity”?

What type of study is “Dietary Patterns in an Ethnoculturally Diverse Population Of Young Canadian Adults”?

A

Meta analysis/Systemic review

Prospective observational study

Retrospective observational study

Clinical intervention trial

Cross-sectional observational study

51
Q

What are some strengths and weaknesses of Intervention studies
(clinical/experimental)?

A

Strengths:
Presence of a control group
Greater control(standardization) of study variables
Permits establishment of causation
Random distribution of participants in study groups
Use of double blind technique: researchers and participants do not know which treatment the participants are receiving

Weaknesses:
Results are often less applicable to everyday life(tighter control)
Usually a smaller sample size
Generally conducted over a shorter period
Rigid protocol

52
Q

What are some strengths and weaknesses of observational studies(cohort)?

A

Strengths:
Often conducted over a longer time period(prospective)
Studies participants in their usual life context(often more applicable in practice)
A larger sample size is more feasible

Weaknesses:
Presence of confounding variables
Cause and effect relationship impossible to establish

53
Q

What are the 6 parts of a scientific research article?

A

A scientific research article is composed of the following sections:

abstract: A short section that summarizes the experiment and its main findings and conclusions.

introduction: Describes the current state of knowledge on the subject (previous research) and the purpose of the study.

methods: Describes the methods used, including the type of experiment, the population used, the duration of the study and the timing of sample collection, biomarkers measured, tools and procedures used during the study, type of statistical analysis.

Results: Describes the results of the study in the form of text, figures, and tables.

Discussion and conclusion: Section that compares the results of the study to other similar studies. The authors suggest underlying phenomena or mechanisms, interpret the results and explain their usefulness, outline the strengths and limitations of the study and state the conclusions based on the results obtained.

References: Section that contains a list of published studies cited in the article.

54
Q

Which part of a scientific article would this be found in?

The baseline study was carried out in 1980, when randomly selected participants from both eastern and western Finland were 3, 6, 9, 12, 15 and 18 years of age (total of 3,596 subjects, 83% of those invited), and the same participants have been followed since. After 21 years, those who had participated in 1980 and still had a permanent address in Finland (n 3,456) were invited to the follow-up field study.

A

methodology

55
Q

Which part of a scientific article would this be found in?

There was no significant change in fasting LDL cholesterol, HDL cholesterol, total cholesterol and triglyceride concentrations following the consumption of dealcoholized red wine (DRW), compared to water.

A

Results

56
Q

Which part of a scientific article would this be found in?

Average values for age, anthropometric measurements, and statistical procedure to estimate calories consumed for each quartile of soft drink intake

A

methodology

57
Q

Which part of a scientific article would this be found in?

One of the limitations of the study was that the follow-up was done over a limited period of time and the association between fiber consumption and cancer could be stronger if the follow-up was longer

A

Discussion

58
Q

Which part of a scientific article would this be found in?

Our study aimed to assess nutritional intakes during pregnancy from dietary sources and supplements and compare these findings with Dietary Reference Intakes.

A

introduction

59
Q

What is the difference between primary and secondary sources?

A

Primary:
Articles, reports, conference presentations and theses based on original data (scientific studies).
Ex. Scientific article reporting the results of a nutritional intervention.

Secondary:
Synthesis and interpretation of data from primary sources.
Ex. Systematic review that synthesizes all the results of similar nutritional intervention studies.

NUT1304-Intro to Nutrition (2 decks)

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