Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

SHS150 - Nutrition > Practice Quiz Questions > Flashcards

Practice Quiz Questions Flashcards

0
Q

Why is Iodine important in our diet?

A

Brain development especially in children
Goiters - under/overactive thyroids
Lack of can cause blindness
High risk of child mortality
Reproductive failure
Fortified in salt but health campaigns are saying reduce salt as it can cause hypertension. Now in bread
Pregnant women and women getting pregnant may need supplementation as they aren’t getting enough through bread

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
1
Q

What does HACCP stand for?

A

Hazard Analysis and Critical Control Practice

  • Hospitality industry
  • Keeps food safe preventing food poisoning
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What are 3 health messages?

A
  1. Nutrient Claim - e.g. 97% fat free
  2. Health Claim
  3. Therapeutic Claim - can’t legally put on front of packages as it hasn’t passed national nutritional standards test
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Who are most at risk of food poisoning ?

A
  • Pregnant women
    Infants
    Elderly
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What vitamins/minerals are fortified in Australia?

A

Folate
Iodine
Vitamin D
Thiamin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What type of diabetes is directly linked to genetics

A

Type 1 diabetes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

3 foods that might cause allergies

A

peanuts
Eggs
Seafood

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

How do you calculate an individuals BMI

A 
Body Mass Index
Weight/h2
Underweight = < 18.5
Normal = 18.5 - 24.9
Overweight = 25-29.9
Obese = 30-34.9
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What are three ways we can try to reduce deficiencies and nutritional based disorders

A

fortification
supplementation
educational dietary change

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Outline the difference between a food allergy and a food intolerance

A 
Food allergy;
Immune response + immediate reaction
Food intolerance;
food chemical issue, response is delayed
Graph in lectures
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Signs of a response to an allergy

A

anaphylaxis,

rashes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Food Intollerance showing

A

Diarrhoea
Nausea
Headaches
Migraines

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Iodine deficiency disorder

A

Cretinism - mental retardation not fully developed
low IQ
socioeconomic underdevelopment

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What influences bacterial growth

A 
Heat between 5-60* = danger zone - temperature
pH
Alkaline environments 
Moisture
Time
Gas atmosphere
Available nutrients
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Benefits of a low GI diet

A 
GI = Glycaemic index for diabetes + general population
control blood sugar levels
reduce risk of obesity/
keeps fuller for longer
weight control
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Ranges of GI

A

< 55
55-70
70+

16
Q

How many carbohydrate exchanges for type 2 diabetes

A

Females; 3-2-3-2-3-2

Males; 4-2

17
Q

Define food fortification and examples of fortified foods

A

Addition of nutrients that are at or above the level found in foods
e.g. Bread, salt, milk, margarine

18
Q

What does AGHE stand for

A

Australian Guide to healthy Eating

19
Q

What is a modifiable risk factor for diabetes

A

Sedentary lifestyle

20
Q

5 food groups

A 
dairy
fruit
grains
meat legumes
veg
21
Q

What 2 minerals found in fortified bread

A

Iodine

Folate

22
Q

Folate?

A

pregnant women - nural tube defects

23
Q

Up to what age should an infant be exclusively breastfed

A

6 months for exclusive breast feeding

24
Q

Age solid foods introduced

A

4-6 months for solid foods introduced

25
Q

What are CCP’s + how are they controlled

A

Critical control points;
controlled via cleaning for spills
preventing cross contamination
controlling temperature

26
Q

According to AGTHE what is the recommended serves a 19 year old female should be consuming

A

2 & 1/2 serves

27
Q

What are % per kg for fat, alcohol, carbs, protein

A

37,
29,
17
17

28
Q

What are the Nutrient Reference Values

A

The NRVs are made up of the following: - Estimated average requirements (EAR)

  • Recommended dietary intake (RDI)
  • Adequate intakes (AI)
  • Upper limits (UL)
  • Estimated energy requirement (EER)
29
Q

What are the Estimated average requirements

A

EAR Estimated average requirement
• Daily nutrient level estimated to meet requirements of half the healthy individuals in a particular life stage or gender group
• Mean or median intake below which, 50% of population may be at risk
• USES: to give prevalence of inadequate intake in population OR probability that individual intake is inadequate

30
Q

What is the RDI

A

RDI Recommended dietary intake
• EAR + 2SD ie to meet the needs of 97 – 98% healthy
people (or if SD not known = EAR x 1.2)
• USES: if RDI is met, virtually all population is adequate OR individual is unlikely to be inadequate

31
Q

What is the adequate intake

A

AI Adequate intake
• If not enough experimental data available to estimate
EAR or RDI…
• Average daily intake is based on experimentally
determined approximations; OR
• observed mean or median intakes (50th percentile) by groups of healthy people, assumed to be adequate eg NNS
• USES: low probability of inadequacy in individuals (less confidence if AI based on median) OR low prevalence of inadequate intakes in population

32
Q

Describe Upper Limit

A

NRV to prevent adverse health effects
 UL Upper Limit
• highest average daily intake level from all sources
likely to have no adverse health effects
• USES: to estimate % population at risk of adverse effects from excessive intakes OR if individual is at risk of adverse effects
• ‘NP’ means not possible to set, insufficient evidence/ no adverse effect

33
Q

Discuss EEr

A

Estimated Energy Requirement (EER)
The average dietary energy intake predicted to maintain energy balance in a healthy adult of defined age, gender, weight, height and level of physical activity

34
Q

calcium

A

Basic physiology • ~1kgofCainthebody(10bones)

• ~30g in teeth, muscle & plasma • 1glassmilk=0.3gCa

35
Q

Basic physiology; calcium

A 
Basic physiology
• Ca absorbed in small intestine
• RDI reflects inefficiency of absorption
• Constant bone turnover regulated by vitamin D, PTH and calcitonin among other hormones impt for bone health
Purpose; 
• Bone formation
• Blood clotting (PT to thrombin) 
• Nerve impulse transmission
• Muscle contraction
36
Q

Calcium and weight loss

A

Population (Epidemiological) research suggests 3 serves of dairy foods daily + low kJ diet may increase the amount wt lost and the amount of fat – particularly from around the waist. (Teegarden 2005)
– Effect not independent of energy intake
–  evidence that Dairy calcium may produce
antiobesity effect (in St‐Onge, 2005)
– Longer term intervention studies needed
• Capostulatedtoreduceamountoffatstored+ amount of fat broken down

37
Q

Normal weight gain in pregnancy

A

10-13 kg

38
Q

breast feeding advantages

A

• Reduced incidence of diarrhoeal illnesses.
• Protection against respiratory infection and reduced
prevalence of asthma.
• Reduced occurrence of otitis media.
• Protection against neonatal necrotising enterocolitis,
meningitis, botulism, UTI.
• Reduced risk of autoimmune disease and diabetes
type 1 and IBD.
• Reduced risk of cow’s milk allergy.
• Reduced risk of adiposity later in childhood.

SHS150 - Nutrition (9 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions