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Human Nutrition > Overview of Nutrition and Planning Healthy Diet > Flashcards

Overview of Nutrition and Planning Healthy Diet Flashcards

1
Q

What does food provide our bodies?

A

Nutrients! Giving us energy, restoring and providing nutrients in our body

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1
Q

What are some behavioural/social motives over awareness of nutritions important to health?

A

Personal preference
Habit
Ethnic heritage/tradition
Social interactions
Marketing
Ability, convenience, economy
Pos/neg associations
Emotional comfort
Values
Nutrition/health benefits

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2
Q

What is the average person made up on in percentage?

A

60% water, 20% fat, 20% protein, then carbs, minerals and other compounds

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3
Q

What are some of the chemical compounds found in the human body?

A

Carbohydrates, Lipids, Proteins, water, vitamins and minerals

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4
Q

What are the three energy yielding nutrients?

A

Carbohydrates, lipids and proteins

Organic
Macronutrients

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5
Q

What are the micronutrients

A

Vitamins, minerals and waters

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6
Q

What is food energy measured in?

A

Kilojules

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7
Q

How do you convert kcalories to KJ?

A

Multiply by 4.2

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8
Q

What are the kJ for the macronutrients?

A

Carbs - 17
Protein - 17
Fat - 37

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9
Q

What is the average kj intake a day

A

8700 kj

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10
Q

How would you calculate the number of kj in a 15grams of a donut (with 10g carb, 2 gram fat and 3 gram protein?

A

10x17
2x37
3x17

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11
Q

What is the purpose of vitamins?

A

To facilitate the release of energy from carb, fat and protein.

Can be to supplement a diet that is lacking

13 types - each has own role/action

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12
Q
A
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13
Q

What are the fat soluble vitamins?

A

A, D, E, K - stay in body for long time

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14
Q

Where are minerals stored and what are their characteristics?

A

Stored in bones and teeth

Doesn’t produce energy, inorganic

Often act as enzyme

Only 16 minerals essential to human nutrition

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15
Q

What are the water soluble vitamins?

A

Victim C, B complex vitamins

16
Q

What are the major minerals?

A

Calcium, magnesium, phosphorous

17
Q

What does water do for the body?

A

Temperature control
Metabolic reactions
Hydrolysis reaction
Body Florida’s
PH balance
Transportation of nutrients and wastes
Prevents constipation
Prevention of kidney stones

18
Q

What is nutrition science?

A

Study of nutrients and other substances in food and the body’s handling of them.

Young science, foundations in biology, biochemical and physiology

19
Q

What is the scientific method?

A

Observation and question
Hypothesis and prediction
Experiment
Results and Interpretations
Conclusion/theory
New observation/questions

20
Q

What are the strengths and weaknesses of epidemiological studies?

A

(determines the incidence and distribution of diseases in a population - case-control, cohort)

Strengths: narrow down possible causes, raise questions to pursue

Weaknesses: cannot control variables, cannot prove cause and effect

21
Q

What are the strengths and weaknesses of lab based studies?

A

(Explores effects of specific variable on tissue, cell and molecule)

Strengths: can control conditions, can determine effects of variables

Weaknesses: cannot apply results to humans

22
Q

What are the strengths and weakness of human intervention/clinical trials

A

(Involves humans who follow specified regimen)

Strengths: can control conditions, can apply findings to some groups of humans

Weaknesses: cannot general use findings to all, cannot use certain treatments for ethical/clinical reasons

23
Q

What are Nutrient Reference Values (NRV)?

A

A set of recommendations for nutritional intake that define the amounts of energy, nutrients/other dietary components and physical activity that best support health

Reflect NRV Working Party (AUSNZ), based on population studies and scientific knowledge

Used to plan and evaluate diets for healthy people

24
Q

What is Estimated Average Requirment?

A

Amount of nutrients that support body for half the population (calculated midpoint)

Clustered in age/gender

25
Q

What is Recommended Dietary Intake (RDI)?

A

Based on EAR, calculated to meet the needs of most healthy people

Set at top range of populations estimated requirements

Average daily range of nutrients likely to meet nutrient requirements of 97-98% healthy people

26
Q

What is Upper Level of Intake?

A

Highest amount safe for regular consumption before toxic

Recommendations fall between a range

27
Q

What are Suggested Dietary Targets?

A

Nutrients with large evidence indicating potential chronic disease prevention

28
Q

What is the Establish Energy Requirement

A

Average dietary intake (kj per day) that will maintain energy balance for population groups

29
Q

What are the Acceptable Macronutrient Distribution Ranges?

A

defines proportions of diet providing adequate energy/nutrients to maintain weight and reduce risk of chronic disease

45-65% from carb

20-35% from fat

15-25% from protein

30
Q

What are things to keep in mind when using nutrient recommendations

A
  • must be adjusted for malnourished/people with medical issues

-not optimal for all, only average

-intended to be met through diet composed of variety of foods

-length of time over which person’s intake can deviate without risk of deficiency/overdose varies between nutrient

31
Q

What is malnutrition, undernutrition and over nutrition?

A

Malnutrition - signs shown with excess/deficient energy consumption

Undernutrition - deficiency of nutrient, extremely thin, losing muscle tissue, hair loss, muscles spasms etc

Over-nutrition - excess energy, heart disease, diabetes, obesity, low blood pressure

32
Q

What is primary, secondary and subclinical nutrient deficiency?

A

primary - result of inadequate dietary intake
Secondary - caused by disease or drugs
Subclinical - in early stages without outwards signs

33
Q

What are the 4 ways to assess nutritional status

A

Reviewing dietary data/health info

Anthropometrics

Physical Exam/clinical observation

Lab tests

34
Q

How can populations be assessed?

A

National surveys
Ongoing systematic programs

Develops public policy on nutrition education, public health programs and regulations

Shows trends, used to develop national health goals

35
Q

What are red flags that indicate nutritional misinformation?

A

One product does it all
Quick and easy fix
Personal testimonys
Meaningless medical jargon
Sensationalism
Natural

Human Nutrition (6 decks)

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