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Food Technology > Nutrition > Flashcards

Nutrition Flashcards

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1
Q

Define malnutrition

A

a condition that occurs when one or more nutrients are not present in the correct amounts in the diet (Undernutrition - Overnutrition)

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2
Q

Define Overnutrition

A

A condition which occurs when an individuals diet contains an excess of one or more nutrients

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3
Q

Define Undernutrition

A

a condition that occurs when an individuals diet is lacking in one or more nutrients

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4
Q

What are the main causes of undernutrition in Australia?

A
  • Due to inadequate intakes of specific nutrients such as dietary fibre, iron, calcium, or thiamine
  • Inadequate fluid intake is also common in some groups.
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5
Q

Why is undernutrition more likely to occur in children, adolescents, during pregnancy and lactation and in the elderly?

A
  • Children: Rapid period of growth so larger amounts of nutrients are required.
  • Adolescents: last major growth spurt. Need extra protein, iron and calcium.
  • Pregnancy: Foetus will take nutrients no matter what. Requires protein, iron, folate, calcium - so mother requires more or else her supplies will be depleted
  • Lactation: Baby gets all nutrients from the mother, therefore, mother must consume extra of those important nutrients.
  • Elderly: need extra calcium for bones, extra protein for growth and remain. Extra iron to prevent anaemia.
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6
Q

Discuss the causes of overnutrition in Australia

A
  • Hormones
  • Hereditary
  • Activity level
  • Psychological factors (comfort food)
  • Environmental factors (area)
  • Overeating of high in fat salt and sugar
  • Time poor
  • Convenient
  • Lack of education
  • Huge array of foods to select
  • High KJ are least expensive.
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7
Q

list the consequences of consuming :

  • large amounts of fat
  • saturated fats
  • high alcohol intake
  • high sodium intake
A
  • Large amounts of fat: obesity, type 2 diabetes
  • Saturated fats: coronary heart disease
  • High alcohol intake: obesity, cirrhosis of the liver
    refined carbohydrates, dental cavities, obesity, type 2
    diabetes
  • High sodium intake: high blood pressure, stroke
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8
Q

What are the economic effects of malnutrition?

A

Overnutrition:

  • Place enormous strain on the Australians health system as increased medical intervention is needed for those suffering.
  • Costs government money to support their high level of needs, therefore, places a strain on Australian society through increased taxes.
  • Loss of wages for family and sufferer due to inability to work, loss of profit for business due to workers having sickbays a reduced productivity.
  • Increased numbers of malnourished children = longterm consequences on Australian society.
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9
Q

What are nutritionally modified foods?

A
  • Foods that have been altered in some way to improve their nutritional characteristics by removing or adding particular components.
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10
Q

How are foods modified for retail?

A
  • Foods naturally contain beneficial substances e.g. fibre
  • Foods with added active non-nutrients e.g. antioxidants
  • Other modified processed food where other nutrients have been added or produced nutrients
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11
Q

How can food manufactures nutritionally modify foods?

A

By adding different nutrients whether it be vitamin nutrients, can also reduce nutrients

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12
Q

what are phytochemical? and why are they good for you?

A

They are a type of antioxidant.
- non-nutrients form beneficial plant-based substances -they remove free radicals
phyto-oestrogen .

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13
Q

Discuss the different types of phytochemicals (4 groups)

A
  • Terpines - group of hydrocarbons, carotenoids, limonoids, saponins.
  • Organ sulfer compounds - help eliminate potential cancer causes from the body, glucoceolates, endolies, phyosolvfonates, isothiosynates.
  • Phenols - evident in herbs, act as antioxidants, anti-fungal, poly-phenols anti-tumor, anti-cancer ,inflammatory, - Isoflavones protect against heart disease and breast cancer.
  • Phytosterlos - reduces risk of heart disease by lowering blood cholestoral levels
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14
Q

What are probiotics and why are they beneficial?

A

Microorganisms of human intestinal origin which are incorporated in foods to improve a healthy gut environment.
AIM: Reduce gesture intestinal problems and improve digestibility, they are also used to help maintain immune system

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15
Q

Give examples of food sources that includes probiotics

A

yoghurt, yakhult, sour cream. (lactobacilli & Bifida)

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16
Q

List the non-nutrient foods?

A
  • Fibre
  • Probiotics
  • Phytochemicals
  • Anti-oxidants
17
Q

Explain two different types of fibre

A

soluble and non soluble

- 3 types of insoluble (forms a gel to create the filling of fullness)
cellulose 
heavy cellulose 
lignin
 - Soluble
pectins 
heavy celluloses with less complex molecules
gums and mucilage
18
Q

Why is fibre good for you?

A
  • Contributes to intestinal health
  • Heart health weight control protection against diabetes and cancer
  • Prevents constipation
  • Gives the feeling of fullness for a longer period of time
19
Q

Why do food manufactures increase fibre in their products?

A

Demand for consumer health, add fibre

20
Q

What are dietary supplements and why do people take them?

A
  • To achieve the highest level health through a range of vitamins and minerals
  • People consume supplements out of fear from their nutritional value of the diet
21
Q

How are supplements uses in sports?

A

protein shakes, vitamin d, calcium (pressure on bones), iron, carbohydrates (only so much you can food to eat)

22
Q

Can supplements be harmful?

A

yes if taken excessively. Water soluble vitamins are released through vitamins. Fat soluble vitamins can become toxic.

23
Q

Are supplements of any value in a balanced diet?

A

Generally not. However, at certain periods it might be worth while. Pregnancy, menstruation.

24
Q

Explain how diet has been related to cancer?

A

high fat diet (obesity type 2), Colon cancer is related to high fat intake diets

25
Q

How can Australians be getting fatter when so many nutritionally modified foods are on the market are fat reduced and sugar free?

A

fast foods, eating too much, too many bad choice able to be chosen, reduced in fats means high in sugar, cheaper foods are generally not good for you

26
Q

What is diabetes?

A

A condition in which the body in unable to control the level of glucose in the blood.

27
Q

Describe the 2 different types of diabetes

A

Type 1: diabetic condition where the pancreas produces no insulin. most commonly diagnosed in childhood or adolescents.

Type 2: diabetic condition where the pancreas produces insufficient insulin. Often associated with obesity and usually develops in later life.

28
Q

What is cardiovascular disease and how is it caused and how can it be prevented?

A

Conditions that involve narrowed or blocked blood vessels that can lead to a heart attack, chest pain (angina) or stroke. Consuming non-saturated fats or low saturated fat diet and salt.

29
Q

What is a food sensitivity?

A

Foods that cause unpleasant effects such as skin irritations, restricted breathing or even death.

30
Q

What is a food allergy?

A

An immune reaction to a protein in food that the body identifies as foreign.

31
Q

What is a food intolerance?

A

A personal response to a specific chemical or group of chemicals found in food such as salicylates, amines or glutamates, The response may be similar to that of a food allergy but does not involve the immune system.

32
Q

Explain how lifestyle and physical activity influence our health

A

By having a healthy lifestyle through food and an adequate amount of physical activity, the modi not only benefits, physically by being fitter, weight control (circulation of blood, low fat, high muscle) but mentally (healthy mind healthy body, healthy soul)

33
Q

How much physical activity show we be doing each day?

A

Minimum 30 minutes everyday

34
Q

Explain how social and cultural practices influence our health

A 
social: 
parties
friendship groups 
dinner at restaurants 
trends 
family celebrations
Cultural:
family food preferences
food prep at home
disposable income family allocates to food
traditions 
cultural celebration
religious restrictions
35
Q

Give some examples of religious taboos

A
  • Christians don’t eat red meat of Fridays
  • Muslims don’t eat pork
  • Seventh-Day Adventists and Buddhists follow strict vegetarian diet

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