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Knowing Through Inquiry > Nutrition > Flashcards

Nutrition Flashcards

1
Q

What is the leading risk factors contributing to death for Canadians in 2016?
a) Unhealthy diet
b) consumption of sodium
c) consumption of lipids

A

a) Unhealthy diet

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2
Q

What’s the pathways to chronic disease?

a) underlying drivers, Behavioural risk factors and metabolic physiological risk factors
b)metabolic physiological risk factors. underlying drivers and Behavioural risk factors
c)Behavioural risk factors and metabolic physiological risk factors.

A

a) underlying drivers, Behavioural risk factors and metabolic physiological risk factors

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3
Q

What’s the highest mortality rate from diet?

a)red meat
b) whole grains
c) high sodium

A

c) high sodium

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4
Q

What are Canadian Community Health Survey(CCHS)?

A

A comprehensive survey of health, that are general questions about diet each year.

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5
Q

What’s in our diet?

A

Increased intake of processed food, eat out too often, sugary drinks and overconsumption of nutrients-to-limit

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6
Q

What are energy yielding nutrients(macronutrients) ?

a) Carbohydrate, water and minerals
b)Fats, water and protein
c)Carbohydrates, fats and protein

A

c)

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7
Q

What are essential nutrients?

A

Nutrients the body cannot make for itself

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8
Q

What are calories?

A

Unit of energy in food
kilocalorie=kcalories=calories

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9
Q

What’s the energy of carbohydrates, fats and protein?

a)4, 6 and 9 Cal/g
b) 4, 9 and 4 Cal/g
c) 9, 6 and 7 Cal/g

A

b)

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10
Q

What are vitamins?

a)Essential, noncaloric, organic nutrients needed in small amounts in the diet
b)Naturally occurring, inorganic chemical elements

A

a) Essential, noncaloric, organic nutrients needed in small amounts in the diet

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11
Q

What are the two classes of vitamins?

a)Fat Soluble(D vitamin) & Water Soluble(B & C vitamin)
b)Major minerals & Trace minerals
(< 5 g stored in the body)

A

a)

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12
Q

What are minerals?

a)Major minerals & Trace minerals
(< 5 g stored in the body)
b)Fat Soluble & Water Soluble

A

a)

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13
Q

What are the triple Burden of Malnutrition?

A

Undernutrition, Hidden hunger, overweight and obesity

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14
Q

What is undernutrition?

A

When children don’t eat or absorb enough nutrients to grow

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15
Q

What’s hidden hunger?

A

When children don’t get enough essential vitamins and minerals

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16
Q

What’s overweight?

A

When a child’s weight is too high for his or her height

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17
Q

What’s obesity?

A

The most severe form of overweight

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18
Q

What’s the food systems?

A

All the elements and activities involved in the production, processing, distribution, preparation and consumption of food

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19
Q

What’s the food environment?

A

A mix of factors that influence how children and families eat, including food availability, accessibility, affordability and preference.

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20
Q

What’s the ecological framework?

a)Individual factors(Personal), social environment(Network), physical environment(Settings) and macro-level environment (Sectors)
b)macro-level environment (Sectors), physical environment(Settings), Individual factors(Personal) & social environment(Network)

A

a)

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21
Q

What are the 5 principles that must be applied to obtain a nutritious diet?

a) A, B, C, M & V
b) V, M, C, B & A
c) A, C, M, B & V

A

a) Adequacy, Balance, Calorie control, Moderation and Variety

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22
Q

What can you do to maintain a healthy diet?

A
  1. Adequacy and Nutrient Density
  2. Balance your choices
  3. Eat a variety of foods
  4. Everything in moderation
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23
Q

What is Mandatory fortification?

a) Regulated by the Health Canada for nutrients that are consumed in insufficient amounts by a large proportion of the population
b)Food manufacturers voluntarily add vitamins and minerals to foods at their own discretion - that are not necessarily low in the Canadian diet

A

a)

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24
Q

What are examples of mandatory fortification?

a) vitamin D to milk, iron to cereal & folic acid to flour
b)Vitamin D to orange juice

A

a)

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25
Q

What are examples of discretionary fortification?

a) vitamin D to milk, iron to cereal & folic acid to flour
b) Vitamin D to orange juice

A

b)

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26
Q

What isn’t a part of Canada’s Dietary Guidelines

a) Choose Nutritious
b) Eating a lot of greens
c) Limit Nutrients of concern
d)Food skills

A

b)

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27
Q

What does CFG recommend we eat?

a)Vegetables, fruits, protein and grains
b) Dairy, grains, fruits and protein

A

a)

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28
Q

what should we make our choice of drink?

A

Water

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29
Q

What food’s should we limit?

A

Highly processed food

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30
Q

What is NOT a recommendation for eating habits?

a)Enjoy your food
b) Cook more often
c) Be mindful of your eating habits
d)Limit your sodium intake

A

d)

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31
Q

What does proprietary vegetable blend mean?

A

Combined amount of ingredients being blended which = sugar

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32
Q

What is starch?

A

A chain of sugar molecules
(polysaccharides, sugar, glucose and maltose)

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33
Q

What are enzymes?

A

Scissors that cut starch

34
Q

What is Nutrient profiling?

A

the science of classifying or ranking foods according to their nutritional composition for reasons related to preventing disease and promoting health

35
Q

What is an input?

A

The amount of nutrients

36
Q

What is an output?

A

The score(Ranking) or classification(yes or no)

37
Q

What’s a nutrient specific system?

A

Rating a product on individual nutrients

38
Q

What’s a summary indicator system?

A

Summary rating of the product based on a combination of nutrients

39
Q

What does FLIP stand for?

A

Food Label Information Program

40
Q

What Nutrition information is usually provided on food labels?

a)Nutrition fact table
b)Ingredient list
c) List of contents
d) Nutrient content claim
e) Health claims

A

c)

41
Q

What nutrition labelling is mandatory

a) Nutrition Facts Table, Ingredient list
b) Nutritional claim, Nutrition Facts Table

A
42
Q

Where is the specific amount on the food label located?

A

Under Nutrition Facts title

43
Q

What is the % Daily Value?

A

Comparing the amount of nutrients in a food to ta Daily Value

44
Q

How to use the % daily value?

A

Look at the amount, read the % DV, choose more or less
5% DV or less is a little and 15% DV or more is a lot

45
Q

What does FOP labelling stand for?

A

Front-of-pack

46
Q

What is FOP labelling for?

A

Highlights food high in nutrients of public health concern- sodium, saturated fat and total sugar

47
Q

FOP labelling is evolving to include:

a)Nutrition list
b) Interpretation labeling
c) Nutritional Labeling

A

b)

48
Q

What are claims?

A

any representation in labeling and advertising that states, suggests, or implies a nutrient amount or that a relation exists between the consumption of foods or food constituents and health

49
Q

” statements about the helpful effects of a certain food consumed within a healthy diet on a person’s health. “
Broad general claims that promote health through healthy eating or that provide dietary guidance; do not refer to a specific or general health effect, disease or health condition. What type of claim is this?

A

Health Claims

50
Q

“describe the amount of a nutrient in a food. “
What kind of claim is this?

A

nutrient content claim

51
Q

“Describes the amount of a nutrient in a food
Are regulated statements made when a food meets certain criteria.”
They are voluntarily added by food manufacturers, and may be found only on some food products. What type of claim is this?

A

Regulated Nutrient Content Claim

52
Q

What specific criteria do nutrient content claim require to have?

a)Free, high, dark, light
b) Free, low, reduced and light
c)Free, high, heavy, increase

A

b

53
Q

What scores are considered poor with the quality of diet for Canadians?

a)less than 40
b)Less than 30
c)Les than 50

A

c)

54
Q

What are the 2 types of dietary recommendations?

a)Nutrient based of veggies/fruits
b)Nutrient-based or food based
c)Food based or veggies/fruits

A

b

55
Q

Who adopts nutrition recommendation?

a)Institute of medicine and government
b)Health organization and Institute of medicine
c) Governments and health organizations

A

c

56
Q

What are the 6 classes of nutrients?

A

Carbohydrate
Lipid/fats
protein
Water
Vitamins
Mineral

57
Q

How many kilocalories are in carbohydrates?

a) 4
b) 9
c)7

A

c

58
Q

what are dietary Reference Intakes based on?

a)Science evidence
b)Medicine Expert

A

Scientific evidence
(Related to health outcome)

59
Q

What are Dietary Reference Intakes?
a)Health institutes and organizations assemble expert committees to evaluate scientific evidence
b))Set of nutrients reference values for planning and assessing diets of health individuals

A

b)Set of nutrients reference values for planning and assessing diets of health individuals

60
Q

What are chronic Disease risk reduction?

a)Health institutes and organizations assemble expert committees to evaluate scientific evidence
b)Characterizes nutrient intakes that are expected to reduce the risk of developing chronic disease

A

b

61
Q

Intake within the recommendation is

a) efficient
b) Right
c)Adequate

A

c

62
Q

Intake that isn’t within recommendation is
a)Unhealthy
b)Adequate
c) inadequate

A

c

63
Q

What is the definition for the estimated average requirement(EAR) for DRI?

a) Nutrient intake that meets the requirements of 50% of individuals in a group
b) Amount of nutrient consumed
Determined by the composition of the diet

A

aNutrient intake that meets the requirements of 50% of individuals in a group
How it’s used:
To estimate the probability that an individual’s usual intake is meeting their requirement
To estimate what proportion of a group is meeting their requirement

64
Q

What is the definition of nutrient requirement?

a)Amount required to maintain health. Determined by the composition of the diet
b)Amount of nutrient consumed. Determined by the composition of the diet
c)Experimentally determined requirement for a nutrient. Amount required to maintain health

A

c

65
Q

What is the definition of Nutrient Intake?

a)Experimentally determined requirement for a nutrient. Amount required to maintain health
b)Amount of nutrient consumed. Determined by the composition of the diet
c)Amount required to maintain health. Determined by the composition of the diet

A

a

66
Q

What is the definition of RDA?

a) The average daily dietary nutrient intake level that is sufficient to meet the nutrient requirement of nearly all healthy individuals in particular life stage and gender group
b)Preferred for individuals consumption because it ensures high likelihood that you will be meeting the requirements

A

a)

67
Q

What is the Recommended daily allowance?

a) Amount required to maintain health
b)Meets the requirement of 98% of individuals

A

b

68
Q

EAR cutpoint method is

a) proportion of the population whose intake is less then EAR
b)% of the population that is not meeting its requirement

A

a

69
Q

what is AI(adequate intake)?

a)the recommended average daily intake level based on observed or experimentally determined approximations or estimates of nutrient intake by a group of apparently healthy people that are assumed to be adequate, used when an RDA cannot be determined.
b)The average daily dietary nutrient intake level that is sufficient to meet the nutrient requirement of nearly all healthy individuals in particular life stage and gender group

A

a

70
Q

What is a tolerable upper intake(UL):

a) daily nutrient intake levels that is likely to pose no risk of adverse health effects
b)% of the population that is not meeting its requirement

A

a

71
Q

What is the Estimated Energy Requirements (EER)?

a)Equations used to estimate the average energy needs of adults, influenced by age, physical activity, weight & height
b) daily nutrient intake levels that is likely to pose no risk of adverse health effects

A

a

72
Q

Nutrient-based approach is developed by:

a) Food and Drug Administration
b)Institute of Medicine of the US and Canada

A

b

73
Q

What is nutrition research:

a) The study the impact of different nutrients, food or dietary patterns on human health and the occurrence of disease.
b)is the study of dietary exposure variables (e.g., intake of a certain nutrient, food or overall diet) and outcomes

A

a

74
Q

What is nutritional epidemiology:

a)is the study of dietary exposure variables (e.g., intake of a certain nutrient, food or overall diet) and outcomes
b)The study the impact of different nutrients, food or dietary patterns on human health and the occurrence of disease.

A

a

75
Q

What is critical evaluation?

a)to identify the strengths and weaknesses of each study, in order to evaluate the conclusions and validity of research results
b)The study the impact of different nutrients, food or dietary patterns on human health and the occurrence of disease.

A

a

76
Q

What is literature review?

a) Summarizes a topic that is broad in scope (e.g. cancer treatment),Qualitative, May use sources that are biased
b)a specific search strategy; lists what will be included and excluded in articles selected

A

a

77
Q

What is systematic review?

a)Looks at studies from a systematic review
Combines similar studies and pulls data to get a statistically significant result
b)a specific search strategy; lists what will be included and excluded in articles selected

A

b

78
Q

What is a meta-analysis?
a)Looks at studies from a systematic review
Combines similar studies and pulls data to get a statistically significant result
b)a specific search strategy; lists what will be included and excluded in articles selected

A

a

79
Q

Match the definition with the study:
1. Cohort Study:
a) follow a group of people with and without an exposure forward in time.
2. Randomized Controlled Trial:
b)randomizes the population into the groups that will receive different interventions.

A

1A
2B

80
Q

What is a confounding factor?

a)A detailed record of foods and beverages consumed over multiple days.
b)is a factor that is related to both the outcome being investigated (e.g. disease) and a factor that might influence outcome (e.g. dietary intake).

A

b

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