Nutrition And Chronic Diseases Reading

Question 1

Who did a report on Obesity in Canada?

Answer 1

Report of the Standing Senate Committee on Social Affairs, Science and Technology

Question 2

48,000-66,000 Canadians die from conditions associated with?

Answer 2

Excess weight

Question 3

Fractions of adults and children that are obese or overweight

Answer 3

2/3 adults and 1/3 children

Question 4

Overweight and obesity are the results of?

Answer 4

Sustained imbalance between the energy intake (food and beverage) and the energy needs (sum of the body’s basic metabolic requirements plus additional PA)

Question 5

What do the increases in obesity in numbers mean?

Answer 5

2 fold increase in proportion of obese adults and 3 fold in the proportion of children since 1980

Question 6

What chronic conditions have been increased in rate and what does that mean?

Answer 6

Type 2 diabetes, heart disease, stroke and some cancers - increased demand on the health care system

Question 7

Who created the Canadian food guide and what’s it called?

Answer 7

Health Canada - Eating well with Canada’s Food Guide “the food guide”

Question 8

What else is Health Canada responsible for?

Answer 8

Establishing food labelling requirements

Question 9

both the food guide and nutrition labelling are intended to ___, but the effectiveness remains unclear as?

Answer 9

help canadians choose a healthy diet - lack of data comparing general consumption over time or how it has affecte consumption - says we have gone up by 240kcal/person/day but witness indicates data were quite limited on specifics

Question 10

Data collection in the 70s then the 2000s

Answer 10

dietitians of canada collected in the 1970s tunder the nutrition canada National Survey then 2000 under the Canadian Community Health Survey

Question 11

Fat in the early 70s - why is it likely not a primary contributor to obesity.

Answer 11

40% of total kcals, Canadians were encouraged to reduce fat which went down to 31% by 2004 - during this time obesity doubled for adults and tripled for children

Question 12

Carbs include - 3

Answer 12

fibre, starch. sugars

Question 13

refined carbs (5)

Answer 13

processed grains refined flours, fruit and vegetable juices and refined sugars - high fructose corn syrup

Question 14

consumption of refined carbs - between 1980 and 2000

Answer 14

steadily increased in the states, same can be expected in Canada

Question 15

fruits and veggie servings

Answer 15

70% of children aged 4-8 did not meet the 5-serving min, 9-13 at 65% and adults 50%

Question 16

What 3 elements of diet is being targeted for discussion?

Answer 16

salt, sugar, and fat

Question 17

Whats so bad about salt?

Morton Satin of the Salt Institute said consumption has decreased since?

Answer 17

sodium chloride no kcal so not blamed for increased body fat - but used to increase palatability and improve shelf life of processed and prepackaged foods that are high calorie, low nutrient
refrigeration

Question 18

excretion vs consumption of salt

Answer 18

we can excrete far greater

Question 19

do we emphasize the neg health effects associated with high sodium? what are they?

Answer 19

high BP, CV disease - no

Question 20

salt sensitive

Answer 20

15% of pop. should consume sodium reduced

Question 21

fat associated with?
compared to other macros?
where does it come from? which ones are healthier?

Answer 21

associated with excess body fat and increased risk of various chronic disease
calories dense
unsat healthy from plant and sat from animals

Question 22

fat consumption recommendations

Answer 22

1982 - limit consumption

1992 - restriction

Question 23

consumption of red meat compared to now?

Answer 23

decline

Question 24

why is there so much controversy around fat?

Answer 24

studies are from 50s-60s were poor designed, misinterpreted/over interpreted

Question 25

People have been compensating fat with?

Answer 25

increased carbs in the form of processed foods

Question 26

consumption of refined cards

Answer 26

only decline in sucrose industry and increase in high fructose corn syrup processed from corn starch into constituent glucose molecules and from glucose to fructose

Question 27

how often is sugar (sucrose and HFCS) added into foods?

Answer 27

80%

Question 28

Prepackaged/processed/ready to eat foods - examples
how much consumption?
Should we consume them and why?

Answer 28

ultra-processed foods like instant noodes, pizzas, confection, soft drinks and salty snacks are used multiple processing techniques - 62 % of the canadians diet (largest increase) - when should be kept to a min/avoid - high calorie, salt, fat, sugar and low in nutrient

Question 29

whole foods

Answer 29

recommended - freshly prepared at home

Question 30

in 2012, how many canadaisna re eating the lower recommended number of fruits and veggies of 5 servings?

Answer 30

40%

Question 31

30 years ago to now, whats the increase in children entering adulthood with obesity or overweight?

Answer 31

15-30% - natural progression of excess weight is to continue increase by 2-5%/yr

Question 32

Rising rates of obesity is symptompatic of what chronic conditions?

Answer 32

diabetes, HBP, heart disease, stroke, osteoarthritis, certain cancers such as breast, endometrial, colorectal, esophageal, gallbladder, kidney, liver, pancreas and uterine.

Question 33

T2D ind have an increased risk of - 6

life expectancy

Answer 33

heart attack, stroke, kidney failure, amputation(increased risk of infected wounds), blindness, dementia - due to difficulty of controlling blood sugar levels
life expectancy reduced 5-15 yrs

Question 34

how many cases in Canada can be attributed to excess body weight?

Answer 34

5000-8000

Question 35

Why is refined sugar bad?

Answer 35

sugar is emptied quickly into SI - sucrose is broken into fructose and glucose and sent to liver - liver has to convert fructose back to glucose to go around the body or used to produce glycogen (used for overnight fasting) - but fructose can processed into triglycerides when liver is cramped up with fructose (visceral fat)

Question 36

Metabolic syndrome/disorder is caused by?
precedes?
includes (4)

Answer 36

insulin resistance
T2D
HBP, high blood glucose, excess body fat (visceral fat), abnormal cholesterol levels

Question 37

can you treat metabolic diseases

Answer 37

can be reversed through diet and PA, left untreated it progresses to chronic diseases

Question 38

metabolic diseases in obese vs normal ind

Answer 38

80% vs 40%

Question 39

Why is the advice of reducing fat not effective in reducing metabolic syndrome?

Answer 39

increased consumption of carbs in processed foods

Question 40

risk of childhood obesity when the woman enter the pregnancy obese/overweight or gain excessive weight during pregnancy

Answer 40

30-40% - intrauterine of women who gain weight during pregnancy is alter and results in epigenetic changes in the fetus’ DNA - (small genetic changes)

Question 41

obese population in canada

Answer 41

quarter

Question 42

Ultra-processed product satiation

Answer 42

less and hyperglycemic compared to group 1

Question 43

Group 4 is associated with

Answer 43

higher risk of overweight and obesity

Question 44

Canadian Community health survey measured food consumption using 2 24h food recalls

Answer 44

everything someone ate or drank - gp 4 more than 1

Question 45

gp 4 vs gp 1 contents - 6

Answer 45

less protein, more free sugars and fat, more sodium, less potassium and calcium, less fibre and more energy dense

Question 46

gp 4 consumption in 2004

Answer 46

48% for canadians 2 and older