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food studies > sac 1 unit 3 > Flashcards

sac 1 unit 3 Flashcards

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1
Q

appetite - triggers

A
  • Appetite can be triggered by the sight of appealing food, the aroma of food, or even talking about food.
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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.
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3
Q

The Conditioning of Appetite

A

learning what the symptoms means to you

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4
Q

what is appetite

A

the desire for food

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5
Q

what is conditioning

A

a behavioral process whereby a response becomes predictable and expected due to increased exposure

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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

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7
Q

what is satiety

A

the feeling of fullness or satisfaction after eating food

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8
Q

sensory appreciation - simple definition

A

refers to how we use our senses to determine how we feel

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9
Q

factors that influence whether we eat

A
  • hunger
  • appetite
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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
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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.
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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.
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13
Q

eg of foods high in protein

A
  • Lean meats, poultry, legumes and beans,
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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

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15
Q

foods high in fibre

A

-Fibre provides bulk and helps you feel full for longer.

eg. fruits and vegetables, wholegrain foods,

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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

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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.

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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.

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19
Q

what is sound

A

the sounds of foods being prepared, cooked, serve and eaten all help influence our preferences and sensory appreciation.

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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.

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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.

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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

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23
Q

Unami

A

a savory taste associated with ripe tomatoes, vegemite and cheese

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24
Q

5 tastes the tongue detects

A
  • bitter
  • salt
  • sour
  • sweet
  • Unami
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25
Q

what is absorption

A

it occurs when nutrients pass through the small intestine lining

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26
Q

what is an accessory organ

A

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

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27
Q

what is chemical digestion

A

refers to the process whereby enzymes and acids, secreted during digestion, breaks chemicals binds that hold food together so it can be easily digested

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28
Q

what is enzymatic hydrolysis

A

used to describe the process where enzymes use water to break down bonds during digestion

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29
Q

what is the gastrointestinal tract

A

refers to the passage or tube in the digestive system that food passes through

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30
Q

what is macronutrient digestion

A

it occurs when the proteins, carbohydrates and fats in food are broken down into smaller molecules as they pass through the gastro tract.

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31
Q

what is macronutrient utilization

A

refers to how the body uses the nutrients from food for energy , disease, prevention and everyday functioning.

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32
Q

mechanical digestion

A

is the process of the food being physically broken down and becoming ready for chemical digestion.

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33
Q

peristalsis

A

the term used to describe the wave like muscle contradictions that move food along the digestive system.

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34
Q

what are carbohydrates

A

glucose

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35
Q

what are fats

A

glycerol and fatty acids

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36
Q

what are proteins

A

amino acids

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37
Q

what are fermented foods

A

they are produced when bacteria breaks down carbohydrates in food into alcohol and acids.

eg. kimchi, kombucha

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38
Q

what are non digestible carbohydrates

A

the same as prebiotics

39
Q

what is metabolism

A

it is the term used to describe the chemical process where your body turns the food you eat into energy

40
Q

what is mental health

A

a state of well being where people can cope with the usual stressed of life and interact appropriately with the community

41
Q

what is microbial fermentation

A

it occurs when carbohydrates are broken down into fatty acids in the gut

42
Q

what is microbiome

A

used to describe the microorganisms that live in or on our bodies.

43
Q

what is microbiota

A

the term used to describe the collective group of microorganisms that live in our on our bodies

44
Q

what is physical health

A

refers to the state of the body and how well it functions

45
Q

what are prebiotics

A

they are non digestible carbohydrates. they are found in some high fiber foods and promote growth of good bacteria in the large intestine.

46
Q

what are probiotics

A

the living bacteria found in some foods, such as yoghurt and kimchi or supplements and are beneficial to our health

47
Q

what are short chain fatty acids

A

they are the by product of the fermentation process in the gut.

48
Q

benefits of microbiota on physical health

A
  • protection against inflammation
  • disease prevention and management
  • help control blood sugar levels and diabetes
  • the synthesizing and absorption of vitamins
  • promote digestive health
49
Q

effects of microbiota on mental health

A

if the vagus nerve and the central nervous system are disrupted is can negatively affect a person mental health.

50
Q

what is the production of hormones

A
  • 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
Q

what is the role of diet in influencing gut microbiota

A

probiotics promote the growth and health of the microbiota, resistant starch and pectin’s are excellent sources of prebiotics

52
Q

what are probiotic foods

A

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
Q

what is a food allergy

A

a food allergy occurs when the immune system reacts to a food by making antibodies to destroy the food.

54
Q

common food allergies

A

egg
fish
lupin
milk
peanuts
shellfish
soy

55
Q

food allergy symptoms

A
  • abdominal pain
  • difficulty breathing
  • an itchy rash
  • swelling and tingling sensation
  • vomiting
  • anaphylaxis
56
Q

what is a food intolerance

A

it is a chemical reaction that occurs when the body does not produce enough enzymes needed to break down the food

57
Q

common food intolerances

A
  • milk
  • lactose
  • gluten
58
Q

symptoms of food intolerances

A
  • asthma
  • bloating
  • breathing problems
  • diarrhea
  • stomach pains
59
Q

what is gluten intolerance

A

a protein found in barely oats, rye and wheat.

60
Q

what is lactose intolerance

A

when the body does not produce enough of the enzyme lactase to break down the sugar called lactose.

61
Q

what does FODMAP stand for

A

f - fermentable
o - oligosaccharides
d - disaccharides
m - monosaccharides
a - and
p - polyois

62
Q

what is fodmap

A

it is a group of short chain carbohydrates in which many people find difficult to digest in the small intestine

63
Q

what are the ADG and AGTHE

A

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
Q

what is guideline 1

A

to achieve and maintain a healthy weight, be physically active and choose amounts of nutritious food and drinks to meet your energy needs.

65
Q

what is guideline 2

A

enjoy a wide variety of nutritious foods from these 5 groups.

66
Q

what is guideline 3

A

limit intake of foods containing saturated fat, added sugars and alcohol.

67
Q

how is Recognition of credible sources used to develop the ADG & AGTHE

A

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
Q

how is Accurate analysis of data used to develop the ADG & AGTHE

A

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
Q

how is evidence based research used to develop the ADG & AGTHE

A

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
Q

what is credible sources in relation to the principle’s of research & eg

A

Accurate source of information

eg.
- Educational institutes
- Experts in the field
- Government organizations, websites, and campaigns

71
Q

what is evidence based information in relation to the principles of research & eg

A

Information that is based on evidence or proof. Undergoes rigorous research.

eg.
- Controlled randomized testing.
- Systematic reviews

72
Q

what is accurate data analysis in relation to the principles of research & eg

A

Looking at patterns, relationships or trends and then come to conclusion about the data.

eg.
- Grading data
- Surveys

73
Q

what is the adg

A

the adg provides up to date advice about the amount and kinds of food we need to eat for health and wellbeing

74
Q

what is the agthe

A
  • 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
Q

what is the rational of the agthe and the adg

A
  • reduce the incidence of type two diabetes, cardiovascular and some cancers
  • encourage and inform Australians about how to make healthy food choices
76
Q

what is the rationale for vegetables and legumes

A

because different vegetables contain different antioxidants, nutrients, and phytochemicals which protect people from diseases and illness

77
Q

what is the rationale for fruit

A
  • Fruit provides a range of essential nutrients, including vitamin C, folate, potassium, fibre, and carbohydrates.
78
Q

what is the rationale for grains

A

contain a range of nutrients, including carbohydrates (starch), fibre

79
Q

what is the rationale for lean meats

A

great sources of protein which is needed for growth, repair and maintenance of body cells.

80
Q

what is the rationale for dairy

A

dairy foods in this group are excellent sources of calcium, protein, and vitamins, including vitamin B12.

81
Q

the rationale for small amounts

A

use of unsaturated fats in small amounts is that they reduce the risk of heart disease and lower assist in lowering cholesterol levels

82
Q

how to prevent obesity

A
  • eat less processed and sugary foods
  • eat more servings of vegetables and fruits
  • eat more fibre
83
Q

how to prevent type two diabetes

A
  • eat a diet low in fats
  • eat a diet low in sugar
  • eat low GI foods
  • eat regular meals
84
Q

how to prevent cardiovascular disease

A
  • replace saturated fats with unsaturated
  • eat foods that contain more fibre
  • reduce salt intake
85
Q

how to prevent diet related cancer

A
  • eat more wholegrains
  • eat less processed and red meat
  • consume a high fibre diet
86
Q

what are the reasons for differences in dietary requirements in relation to sex

A
  • 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
Q

what are the reasons for differences in dietary requirements in relation to activity levels

A
  • the more active you are the more their BMR increases which increases their energy levels
88
Q

what are the reasons for differences in dietary requirements in relation to age - babies/infancy

A
  • babies need more calcium, fat, carbs and protein to aid in their development
89
Q

what are the reasons for differences in dietary requirements in relation to age - children

A
  • children need more calcium, carbs, protein and iron to aid in their continuing development
90
Q

what are the reasons for differences in dietary requirements in relation to age - youth

A
  • youth need carbs, calcium, iron and vitamin c to aid in there continuing growth
91
Q

what are the reasons for differences in dietary requirements in relation to age - adulthood

A
  • adults need protein, calcium and iron to maintain there body
92
Q

what are the reasons for differences in dietary requirements in relation to age - late adulthood

A
  • old people need more calcium fiber and protein to continue to maintain there body’s health and strength.
93
Q

what are the reasons for differences in dietary requirements in relation to age - pregnancy/ lactation

A
  • they need to eat more protein, carbs and iron to ensure the fetus is growing properly and there body’s health is being maintained.
94
Q
A

food studies (1 decks)

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