sac 1 unit 3 Flashcards
(94 cards)
1
Q
appetite - triggers
A
- Appetite can be triggered by the sight of appealing food, the aroma of food, or even talking about food.
2
Q
The Physiology of Appetite
A
- An important hormone that plays a role in the body’s physiological response to appetite is ghrelin.
- This hormone is an appetite-enhancing hormone.
- Several organs release this hormone; however, it is mainly secreted by the stomach.
- People often say that their stomach is growling when they are hungry. This ‘growling’ occurs because the stomach is producing ghrelin.
3
Q
The Conditioning of Appetite
A
learning what the symptoms means to you
4
Q
what is appetite
A
the desire for food
5
Q
what is conditioning
A
a behavioral process whereby a response becomes predictable and expected due to increased exposure
6
Q
what is physiology
A
a branch of biology that deals with the normal functions of living organisms and their parts, the physical component
7
Q
what is satiety
A
the feeling of fullness or satisfaction after eating food
8
Q
sensory appreciation - simple definition
A
refers to how we use our senses to determine how we feel
9
Q
factors that influence whether we eat
A
- hunger
- appetite
10
Q
satiety - what is leptin
A
- fat cells release leptin when someone is satisfied
- the main role of leptin is to suppress appetite and hunger and control energy intake
- takes 20 minutes
11
Q
foods that provide satiety
A
- The nutrients food contains and how food is processed determine how satisfying it will be, not the amount of kilojoules in the food.
- Filling foods are often high in protein, low in glycaemic index (GI), high in fibre and unprocessed.
12
Q
foods high in protein
A
- Protein is the most filling macronutrient as it may supress the hormone ghrelin, which activates hunger.
Protein increases the levels of hormones that signal satiety: - Cholecystokinin is a gut hormone released after eating; it helps digestion and reduces appetite.
- Adiponectin is a molecule secreted mainly by the body’s fat cells.
13
Q
eg of foods high in protein
A
- Lean meats, poultry, legumes and beans,
14
Q
low GI foods
A
Carbohydrates with a low GI value (55 or less) keep you feeling full for longer because they are more slowly digested, absorbed, and metabolised
eg. breads and cereals, pasta, basmati
15
Q
foods high in fibre
A
-Fibre provides bulk and helps you feel full for longer.
eg. fruits and vegetables, wholegrain foods,
16
Q
foods that do not provide satiety
A
- While fats still provide some degree of satiation, protein and carbohydrates are better choices for longer-term satiety.
eg. lollies, chips. softdrink
17
Q
what is the sensory appreciation of food
A
all senses
sound, texture, aroma, appearance, taste.
these contribute to a persons appetite and satiety.
18
Q
what is appearance
A
we associate particular colors with certain flavors.
eg if a food is pink we associate it with a strawberry flavor.
19
Q
what is sound
A
the sounds of foods being prepared, cooked, serve and eaten all help influence our preferences and sensory appreciation.
20
Q
what is texture
A
when we look or touch we evaluate how it feels
mouthfeel is when food is placed in the mouth like the surface of the tongue.
21
Q
what is aroma/smell
A
the a olfactory receptor cells in the nose detect aromas released from food and send messages about smells to the brain.
aroma and taste work together to produce flavor.
22
Q
what is taste
A
taste and smell work in unison and the term we use tot describe flavor.
taste receptors in the mouth send messages to the brain that a particular flavour has been detected
23
Q
Unami
A
a savory taste associated with ripe tomatoes, vegemite and cheese
24
Q
5 tastes the tongue detects
A
- bitter
- salt
- sour
- sweet
- Unami
25
what is absorption
it occurs when nutrients pass through the small intestine lining
26
what is an accessory organ
it is an organ that assists other organs to function in a system
it releases chemicals that help to chemically digest food in the digestive system
27
what is chemical digestion
refers to the process whereby enzymes and acids, secreted during digestion, breaks chemicals binds that hold food together so it can be easily digested
28
what is enzymatic hydrolysis
used to describe the process where enzymes use water to break down bonds during digestion
29
what is the gastrointestinal tract
refers to the passage or tube in the digestive system that food passes through
30
what is macronutrient digestion
it occurs when the proteins, carbohydrates and fats in food are broken down into smaller molecules as they pass through the gastro tract.
31
what is macronutrient utilization
refers to how the body uses the nutrients from food for energy , disease, prevention and everyday functioning.
32
mechanical digestion
is the process of the food being physically broken down and becoming ready for chemical digestion.
33
peristalsis
the term used to describe the wave like muscle contradictions that move food along the digestive system.
34
what are carbohydrates
glucose
35
what are fats
glycerol and fatty acids
36
what are proteins
amino acids
37
what are fermented foods
they are produced when bacteria breaks down carbohydrates in food into alcohol and acids.
eg. kimchi, kombucha
38
what are non digestible carbohydrates
the same as prebiotics
39
what is metabolism
it is the term used to describe the chemical process where your body turns the food you eat into energy
40
what is mental health
a state of well being where people can cope with the usual stressed of life and interact appropriately with the community
41
what is microbial fermentation
it occurs when carbohydrates are broken down into fatty acids in the gut
42
what is microbiome
used to describe the microorganisms that live in or on our bodies.
43
what is microbiota
the term used to describe the collective group of microorganisms that live in our on our bodies
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what is physical health
refers to the state of the body and how well it functions
45
what are prebiotics
they are non digestible carbohydrates. they are found in some high fiber foods and promote growth of good bacteria in the large intestine.
46
what are probiotics
the living bacteria found in some foods, such as yoghurt and kimchi or supplements and are beneficial to our health
47
what are short chain fatty acids
they are the by product of the fermentation process in the gut.
48
benefits of microbiota on physical health
- protection against inflammation
- disease prevention and management
- help control blood sugar levels and diabetes
- the synthesizing and absorption of vitamins
- promote digestive health
49
effects of microbiota on mental health
if the vagus nerve and the central nervous system are disrupted is can negatively affect a person mental health.
50
what is the production of hormones
- seration and dopaine are feel good hormones'
- the gut microbiota makes chemicals which create dopamine in much larger quantities than the brain.
- seratonin assists with mood stabilization
- seratonin and dopamine levels in the body are likely to increase of various foods containing probiotics are consumed.
51
what is the role of diet in influencing gut microbiota
probiotics promote the growth and health of the microbiota, resistant starch and pectin's are excellent sources of prebiotics
52
what are probiotic foods
they are foods that contain microorganisms that are alive and beneficial to our health
- many fermented foods such as kimchi contain probiotics
- add variety tp existing microbiota in the gut.
53
what is a food allergy
a food allergy occurs when the immune system reacts to a food by making antibodies to destroy the food.
54
common food allergies
egg
fish
lupin
milk
peanuts
shellfish
soy
55
food allergy symptoms
- abdominal pain
- difficulty breathing
- an itchy rash
- swelling and tingling sensation
- vomiting
- anaphylaxis
56
what is a food intolerance
it is a chemical reaction that occurs when the body does not produce enough enzymes needed to break down the food
57
common food intolerances
- milk
- lactose
- gluten
58
symptoms of food intolerances
- asthma
- bloating
- breathing problems
- diarrhea
- stomach pains
59
what is gluten intolerance
a protein found in barely oats, rye and wheat.
60
what is lactose intolerance
when the body does not produce enough of the enzyme lactase to break down the sugar called lactose.
61
what does FODMAP stand for
f - fermentable
o - oligosaccharides
d - disaccharides
m - monosaccharides
a - and
p - polyois
62
what is fodmap
it is a group of short chain carbohydrates in which many people find difficult to digest in the small intestine
63
what are the ADG and AGTHE
they both promote health and wellbeing and aim to reduce the risk of people suffering diet related diseases
eg, obesity, osteo porosis
the AGTHE forms part of the ADG
64
what is guideline 1
to achieve and maintain a healthy weight, be physically active and choose amounts of nutritious food and drinks to meet your energy needs.
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what is guideline 2
enjoy a wide variety of nutritious foods from these 5 groups.
66
what is guideline 3
limit intake of foods containing saturated fat, added sugars and alcohol.
67
how is Recognition of credible sources used to develop the ADG & AGTHE
a committee of leading experts' are consulted with and sought feedback from members of the public, industry, government departments, and health professionals.
The data collected from these sources are used to develop it
68
how is Accurate analysis of data used to develop the ADG & AGTHE
Data analysis was likely used to help the experts understand Australians’ current dietary intake and health status.
To ensure their data analysis was accurate, the NHMRC employed an independent methodologist to ensure that all the data and research conducted was accurate, non-biased, and consistent
69
how is evidence based research used to develop the ADG & AGTHE
The Australian Government conducted a vast amount of research before developing and releasing the Australian Guide to Healthy Eating and the Australian Dietary Guidelines.
The NHMRC used:
- A systematic literature review of evidence about diet, disease, food, and health.
- Employed a team of nutrition and medical experts to peer-review over 55,000 pieces of published scientific research about diet, food, and health.
70
what is credible sources in relation to the principle's of research & eg
Accurate source of information
eg.
- Educational institutes
- Experts in the field
- Government organizations, websites, and campaigns
71
what is evidence based information in relation to the principles of research & eg
Information that is based on evidence or proof. Undergoes rigorous research.
eg.
- Controlled randomized testing.
- Systematic reviews
72
what is accurate data analysis in relation to the principles of research & eg
Looking at patterns, relationships or trends and then come to conclusion about the data.
eg.
- Grading data
- Surveys
73
what is the adg
the adg provides up to date advice about the amount and kinds of food we need to eat for health and wellbeing
74
what is the agthe
- a visual guide of how much of the five food groups people should eat each day.
- a table that recommends how much of each food group adolescents adults and children should eat each day
- explains serving size
75
what is the rational of the agthe and the adg
- reduce the incidence of type two diabetes, cardiovascular and some cancers
- encourage and inform Australians about how to make healthy food choices
76
what is the rationale for vegetables and legumes
because different vegetables contain different antioxidants, nutrients, and phytochemicals which protect people from diseases and illness
77
what is the rationale for fruit
- Fruit provides a range of essential nutrients, including vitamin C, folate, potassium, fibre, and carbohydrates.
78
what is the rationale for grains
contain a range of nutrients, including carbohydrates (starch), fibre
79
what is the rationale for lean meats
great sources of protein which is needed for growth, repair and maintenance of body cells.
80
what is the rationale for dairy
dairy foods in this group are excellent sources of calcium, protein, and vitamins, including vitamin B12.
81
the rationale for small amounts
use of unsaturated fats in small amounts is that they reduce the risk of heart disease and lower assist in lowering cholesterol levels
82
how to prevent obesity
- eat less processed and sugary foods
- eat more servings of vegetables and fruits
- eat more fibre
83
how to prevent type two diabetes
- eat a diet low in fats
- eat a diet low in sugar
- eat low GI foods
- eat regular meals
84
how to prevent cardiovascular disease
- replace saturated fats with unsaturated
- eat foods that contain more fibre
- reduce salt intake
85
how to prevent diet related cancer
- eat more wholegrains
- eat less processed and red meat
- consume a high fibre diet
86
what are the reasons for differences in dietary requirements in relation to sex
- men generally need more energy and more macronutrients compared to women due to larger bodies, more muscle mass.
- women generally need less energy and more macronutrients due to smaller bodies, less muscle mass.
87
what are the reasons for differences in dietary requirements in relation to activity levels
- the more active you are the more their BMR increases which increases their energy levels
88
what are the reasons for differences in dietary requirements in relation to age - babies/infancy
- babies need more calcium, fat, carbs and protein to aid in their development
89
what are the reasons for differences in dietary requirements in relation to age - children
- children need more calcium, carbs, protein and iron to aid in their continuing development
90
what are the reasons for differences in dietary requirements in relation to age - youth
- youth need carbs, calcium, iron and vitamin c to aid in there continuing growth
91
what are the reasons for differences in dietary requirements in relation to age - adulthood
- adults need protein, calcium and iron to maintain there body
92
what are the reasons for differences in dietary requirements in relation to age - late adulthood
- old people need more calcium fiber and protein to continue to maintain there body's health and strength.
93
what are the reasons for differences in dietary requirements in relation to age - pregnancy/ lactation
- they need to eat more protein, carbs and iron to ensure the fetus is growing properly and there body's health is being maintained.
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