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LifeSci 2N03 > Module 1 - Healthy Diet > Flashcards

Module 1 - Healthy Diet Flashcards

1
Q

Explain the example of Coffee and the conflicting nutrition information.

A

Study 1: 4 cups of coffee/day increases risk of hip fracture

Study 2: 3-4 cups of coffee/day improves health

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2
Q

Maslow’s Hierarchy of Needs

A

Food Environment, Consumption Monitoring, Consumption Norms, Eating Environment

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3
Q

Food Environment

A

presentation of food (plate size, dish type, etc.)

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4
Q

Consumption Monitoring

A

how consumption is affected when someone pays attention to how much they are eating. Satiety cues such as an empty plate

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5
Q

Consumption Norms

A

what a person perceives as a normal serving (influenced by package size, how much people around you are eating etc.)

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6
Q

Eating Environment

A

environmental factors (home vs restaurant vs friends house) (while watching TV vs at the table)

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7
Q

Define Satiety:

A

feeling of fullness

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8
Q

Satiety Cue

A

cue to stop eating such as an empty plate or an empty serving dish

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9
Q

If you snack on a bag of chips while working at your computer, and you realize that you have consumed the entire bag of chips, what played a role in over-consumption?

A

Eating Environment

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10
Q

Factors that influence food consumption and choices:

A

Food Environment, Eating Environment, Consumption Norms, Consumption Monitoring

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11
Q

Define Nutrients:

A

something needed to nourish our body so it can function optimally

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12
Q

Macronutrients:

A

carbohydrates, proteins, fat,

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13
Q

micronutrients:

A

vitamins and minerals

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14
Q

define centenarians:

A

people who have lived over 100 years

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15
Q

Blue Zones:

A

Ikaria, Greece; Okinawa, Japan; Ogliastra Region, Sardinia; Loma Linda, Calif.; and Nicoya Peninsula, Costa Rica.

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16
Q

Greece primary food:

A

potatoes

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17
Q

Japan primary food:

A

bitter melon

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18
Q

Italy primary food:

A

sheep’s cheese

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19
Q

California primary food:

A

avocados

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20
Q

Costarica primary food:

A

eggs

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21
Q

Mediterranean diet:

A

most well studied diet pattern; includes: non refined cereal, dairy, fish, poultry, olives, nuts, legumes, potatoes, eggs; 25% reduced risk of death from any cause

22
Q

DRI

A

dietary reference intake; how much of each macronutrient should be consumed; published from reports between 1997 and 2010

23
Q

AMDR

A

acceptable macronutrient distribution range; breakdown of energy that should come from fat, protein, and carbs.

24
Q

EAR

A

estimated average requirement; Recommended nutrient intake that would meet requirements for 50% of a healthy population

25
Q

RDA

A

recommended dietary allowance; Recommended nutrient intake that would meet requirements for health for 97-98% of a healthy population

26
Q

AI

A

adequate intake; Recommended nutrient intake based on observed or experimentally determined estimations for healthy people. Use when the RDA is not available.

27
Q

UL

A

tolerable upper intake level; Highest daily nutrient intake level that is likely to pose no risk to health to almost all healthy people in a population

28
Q

Which term is used to describe a dietary recommendation that would satisfy nutrition needs for 50% of the population?

A

EAR

29
Q

RDA

A

The RDA is an estimate of the average daily intake that would meet the nutrient needs of most (97-98%) of the population. The RDA is developed from the EAR

30
Q

RDA formula

A

RDA = EAR + 2 standard deviation; therefore if there is no EAR for a nutrient there will not be a RDA either

31
Q

% chance of deficiency in RDA compared to EAR

A

RDA= 2-3% EAR=50%

32
Q

if someone consumes above the UL:

A

chance of deficiency is very low but their chance of other negative effects increases due to the risk associated with consuming too much of a nutrient

33
Q

what if there is not enough scientific info to develop an EAR or RDA?

A

then an AI is used.

34
Q

Which nutrition recommendation is needed in order to calculate RDA?

A

EAR

35
Q

Purpose of AMDR:

A

The AMDRs represent a range of macronutrient intakes that are associated with a reduced risk of developing chronic diseases (for example, coronary heart disease and obesity) while providing essential nutrients

36
Q

carb AMDR:

A

45-65% of kcal/day

37
Q

protein AMDR:

A

10-35% of kcal/day

38
Q

fat AMDR:

A

20-35% of kcal/day

39
Q

amount of energy in 1 gram of carb

A

4kcal

40
Q

amount of energy in 1 gram of protein

A

4kcal

41
Q

amount of energy in 1 gram of fat

A

9kcal

42
Q

if consuming 2500kcal/day how many should be from each macronutrient? carb/protein/fat How many grams of each should be consumed? (using upper % of ADMR)

A

carb: 1625kcal; 406g
protein: 875kcal; 219g
fat: 875kcal; 97g

43
Q

If Kerry consumes 1800 kcal per day, how much of this energy should come from carbohydrates?

A

900kcal

44
Q

What % of consumers use nutrition fact tables to decide what to eat?

A

58%

45
Q

what does the NFT provide?

A

serving size, calories, % daily value (DV), absolute amount of 13 nutrients

46
Q

the absolute amount is required of what 13 nutrients on a NFT?

A

total fat, saturated fat, trans fat, cholesterol, sodium, carbs, fibre, sugar, protein, vitamin a, vitamin c, calcium, iron, all others are optional

47
Q

how to read %DV

A

5%≥ a little

15%≤ a lot

48
Q

when is %DV not helpful?

A

when a person has a unique situation including disease, illness or injury

49
Q

For the Healthy Request soup, there may be a problem with the nutrition label because…

A

the serving size on the nutrition label doesn’t reflect the actual serving size that someone would consume

50
Q

In the video clip, we learned that 1 tbsp of Nutella has ___ grams of sugar!

A

11

51
Q

A nutrition facts table contains nutrient information for at least nutrients.

A

13

LifeSci 2N03 (5 decks)

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