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NUTRITION 120 > Module 1: Intro, Food & Nutrition Recommendat Ions, Consumer Trends > Flashcards

Module 1: Intro, Food & Nutrition Recommendat Ions, Consumer Trends Flashcards

1
Q

Nutrition

A

A science that studies all the interactions that occur b/w living organisms & food

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2
Q

Nutrients

A

Food provides nutrients and energy - needed to keep us alive & healthy - to support growth - to allow reproduction

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3
Q

The modern Canadian food supply

A

includes an endless assortment of eating options - fresh fruits & veggies, meats & grains - frozen veggies, canned soup, packages meals, frozen prepared meals, and snack foods

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4
Q

Processed foods

A

Foods that have been specially treated or changed from their natural state - high in fat, sugar and/or salt - increase risk of chronic disease

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5
Q

Canadian diet

A

Not as nutritious as it could be - impacting the health of Canadians - obese due to over consumption of energy (calories or kcalories)

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6
Q

Chronic disease

A

Non-communicable diseases that develop slowly over a life time & need continuing medical attention to manage & control (heart disease, stroke, diabetes and cancer)

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7
Q

Canadian community health survey

A

Survey of health-related issues, including the eating habits of Canadians - info about the health & food intake of Canadians

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8
Q

Essential nutrients

A

Nutrients that must be provided in the diet bc the body either cannot make them or cannot make them in sufficient quantities to satisfy needs

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9
Q

Fortified foods

A

Foods in which nutrients have been added through processing

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10
Q

Natural health products

A

Another source of nutrients in the food supply - a category of products regulated by health Canada that include vitamin & mineral supplements, amino acids, fatty acids, probiotics, herbal remedies, & homeopathic & other traditional medicines - they occupy a middle ground b/w food and drugs

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11
Q

Phytochemicals

A

Substances found in plant foods that are not essential nutrients buy may have health-promoting properties

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12
Q

Zoochemicals

A

Substances found in animal foods that are not essential nutrients but may have health-promoting properties

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13
Q

Classes of nutrients

A

Chemically, there are 6 classes of nutrients: carbohydrates, lipids, proteins, water, vitamins, & minerals

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14
Q

Energy yielding nutrients

A

Nutrients that can be metabolized to provide energy in the body (carbs, lipids, proteins)

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15
Q

Macronutrients

A

(Macro: large) nutrients needed by the body in large amounts - these include water & the energy-yielding nutrients: carbs, lipids, & proteins

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16
Q

Micronutrients

A

(Micro: small) - nutrients needed by the body in small amounts - these include vitamins and minerals

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17
Q

Organic molecules

A

Those containing carbon bonded to hydrogen - carbs, proteins, lipids, & vitamins, so referred to as organic nutrients

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18
Q

Inorganic molecules

A

Those containing no carbon-hydrogen bonds - minerals & water, referred to as inorganic nutrients

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19
Q

Kilocalories (Kcal)

A

Energy provided by carbs, lipids, & proteins is measured in kilocalories - the suit of heat that is used to express the amount of energy provided by foods

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20
Q

Kilojoule (kjoule or kJ)

A

Energy provided by carbs, lipids, & proteins is also measured in kJ - a unit of work that can be used to express energy intake & energy output

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21
Q

Carbohydrates

A

Provide a readily available source of energy to the body - they contain 4 kcalories per gram - include sugars, fruit, milk, & starches such as those in veggies & grains, most fibres

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22
Q

Lipids (fats & oils)

A

Provide 9 kcalories per gram - they are a concentrated source of energy in food & a lightweight storage form of energy in the body

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23
Q

Protein

A

Needed for growth & strength of body structures & regulation of the body processes & provides energy - 4 kcalories per gram (meat, fish, milk, grains, veggies, legumes)

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24
Q

Water

A

A macronutrient that does not provide energy - acts as a lubricant, a transport fluid, & a regulator of body temps

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25
Vitamins
Organic molecules that do not provide energy, but are needed to regulate body processes (functions: involved in helping the body use the energy from carbs, lipids & proteins, bone growth, vision, blood clotting, oxygen transport, & tissue growth & development
26
Minerals
Inorganic molecules that do not provide energy - needed for bone strength, the transport of oxygen, the transmission of nerve impulses, & numerous other functions
27
Functions of nutrients
Together, macronutrients & micronutrients provide energy, structure, & regulation, which are needed for growth, maintenance & repair, & reproduction - each nutrient provides one or more of these function, but all nutrients together are needed to maintain health
28
Metabolism
The sum of all the chemical reactions that take place in a living organism
29
Homeostasis
A physiological state in which a stable internal body environment is maintained
30
Malnutrition
Any condition resulting from an energy or nutrient intake either above or below that which is optimal (consuming too little or too much of one or more nutrients or energy)
31
Under nutrition
Any condition resulting from an energy or nutrient intake below that which nutritional needs (form of malnutrition - caused by a deficiency of energy or nutrients) - starvation
32
Over-nutrition
An excess of nutrients - also a form of malnutrition - poor nutritional status resulting from an energy or nutrient intake in excess of that which is optimal for health
33
Nutritional genomics or nutrigenomics
The study of how diet can affect our genes & how individual genetic variation can affect the impact of nutrients or other food components on health
34
Food availability
The food available to an individual or a population is affected by geography, socioeconomic(income level, living conditions), & health status
35
Cultural & family background
Food preferences & eating habits are learned as part of each individuals family, cultural, national, & social background (Italy, pasta is commonly consumes)
36
Social acceptability
Social events dictate our food choices in a number of ways - at a friends house eat foods we don’t like to be polite - alter our food choices bc of peer pressure
37
Personal preference
We eat what we like - traditional, religion, & social values may dictate what foods we consider appropriate, but personal preference for taste, smell, appearance, & texture affect which foods we actually consume
38
psychological & emotional factors
Food represents comfort, love, & security - we learn to associate food with these feeling as infants suckling while cradled in our mothers arms (comfort foods - hot tea & soy when you are sick)
39
Health concerns
An individuals perceptions of what makes a healthy diet affect their food and nutrition choices (someone may choose low-carb foods if they believe that these choices will help them lose weight
40
Media
Food choices are often influenced by the messages someone receives from the media - food advertisers try to promote a particular food product hoping to influence food purchases & preference
41
Healthy diet
Has a number of positive characteristics including adequacy of nutrients & energy & high nutrient density - contains a variety of foods, that are balanced & moderate, with respect to energy content
42
Adequacy
A diet much be rich in nutrient-dense food - a state in which there is a sufficient amount of a nutrient or nutrients in the diet to maintain health
43
Nutrient density
An evaluation of the nutrient content of a food in comparison to the kcalories it provides (broccoli is more nutrient-dense then fries)
44
Variety
Eating a variety of foods helps ensure an adequate nutrients intake - including grains, veggies, fruit, milk & alternatives, & meat & alternatives in the diet)
45
Balance
Balance involves mixing & matching your foods in proportions that allow you to get enough of the nutrients you need & not too much of the ones that might harm your health (provides plenty whole grains, veggies, & fruit)
46
Moderation
Moderation means everything is okay, as long as you do not overdue it - if you like burgers & chips they can be included in your diet, but you have to watch the size of your proportions & how frequently you consume these foods
47
Portion distortion
The increase in portion size for typical restaurant & snack foods
48
Kcalorie control
Referrers to the specific aspects of balance & moderation that are related to energy intake - ensuring that energy intake from foods balances energy expanded in daily activities will ensure kcalorie control, as will moderation in food choices so that too much energy is not consumed
49
Nutrient based approach
Used to formulate nutrition recommendations - describes the amounts of individual nutrients that are needed (how much vitamin C a person needs to consume)
50
Food based approach
Used to formulate nutrition recommendations - use a dietary pattern - recommendation on foods to eat & foods to avoid to reduce risk of chronic disease (avoid foods in high sugar, salt, or saturated fat)
51
Dietary pattern
Describes the amounts & types of food to eat to ensure an adequate intake of nutrients (describes the # of servings of veggies & fruits a person should eat)
52
Dietary reference intake (DRIs)
A set of reference values for the intake of energy, nutrients, & food components that can be used for planning & assessing the diets of healthy people in the US & Canada - used to promote health & to avoid nutrient deficiencies
53
Life stage groups
Groupings of individuals based on stages of growth & development, pregnancy, & lactation, that have similar nutrient needs - different DRIs for these groups
54
DRIs 4 sets of reference values
Estimated average requirement (EAR), recommended dietary allowance (RDA), adequate intake (AI), tolerable upper intake level (UL)
55
RDAs
Intakes that are sufficient to meet the nutrient needs of most healthy people in a specific life stage and gender group
56
AIs
Intakes that should be used as a goal where no RDA exists - these values are an approximation of the average nutrient intake that appears to sustain a desired indicator of health
57
RDAs & AIs
Can be used to set goals for individual intake & can be used to plan or evaluate individual diets
58
ULs
Maximum daily intakes that are unlikely to pose a risk of adverse health effects to almost all individuals on the specified life stage & gender group - help individuals prevent nutrient toxicities
59
EARs
Intakes that meet the estimated nutrient needs of 50% of individuals in a gender & life stage group - used to determine the RDA & is also used to evaluate the adequacy of nutrient intakes for groups of people or populations
60
Requirement distribution
A plot of the nutrient requirements for a group of individuals in the same life stage - typically the plot has the shape of a bell curve (a normal or binomial distribution)
61
EAR cut-point method
A method that indicates the proportion of a population that is not meeting its requirements, indicated by the proportion of the population with intakes below EAR
62
Intake distribution
A plot of the intakes of a specific nutrient in a population
63
Estimated energy requirements (EER)
The amount of energy recommended by the DRIs to maintain body weight in a healthy person based on age, gender, size, & activity level - estimates of the number of calories needed to keep weight stable in a healthy person
64
Acceptable macronutrient distribution ranges (AMDRs)
Ranges of intake for energy-yielding nutrients, expressed as a % of total energy intake, that are associated with reduced risk of chronic disease while providing adequate intakes of essential nutrients
65
Chronic disease risk reduction intakes (CDRR)
Has specific methodology focused on the reduction of disease risk or bio markers of diseases
66
Canada dietary guidelines
We’re developed to assist health professionals & policy makers in improving the Canadian food environment & to promote healthy eating
67
Food environment
Elements of social & physical environment that impact food choices, by influencing the types of foods available, the accessibility to food, & the exposure to food & nutrition info, including through marketing & advertising
68
2019 food choices
-eat plenty of veggies & fruits, whole grains & protein foods, choose protein foods that come from plants more often - eat veggies & fruits - eat whole grains - eat protein foods - choose foods with healthy fats instead of saturated fats - limit highly processed foods - choose healthier menu options when eating out - make water your drink of choice - use food labels - be aware that food marketing can influence your choices
69
Healthy eating habits
Be mindful of your eating habits (taking time to eat) - cook more often (reduces cost) -enjoy your food - eat meals with others
70
The Mediterranean diet
One of the most popular - represented by a pyramid - the first to examine the relationship b/w diet & cardiovascular disease & to establish a link b/w saturated fat, blood cholesterol, & increased risk of cardiovascular disease
71
Variation of BMI aspects
25% is from genes, 25% from the environment in which you live & the life stable choices you make
72
Obesogenic environment
An environment that promotes weight gain by encouraging overeating & physical inactivity
73
Appetite
The desire to eat that is not related to hunger, triggered by external factors such as sight, taste, & smell of food, as well as the time of day, emotions, & cultural & social conventions
74
Why Canadians are getting heavier
People eating more bc of accessibility in the environment (fast food, convenient stores) people are exercising less - larger portion sizes

NUTRITION 120 (9 decks)

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