Topic 1 Flashcards

1
Q

What compound found in pomegranate was claimed to have anti-cancer properties?

A

aromatase inhibitors = slowed cancerous cell in a petri dish but cannot extrapolate those findings to humans

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2
Q

What in apricot was claimed to have anti-cancer properties?

A

laetrile in dried apricots bc of the release of cyanide but has no effect on humans

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3
Q

what is found in flax seeds that can have health benefits?

A

lignans, fibers and omega-3

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4
Q

what are lignans?

A

phytoestrogen

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5
Q

What is the effect of lignans on breast CA?

A
  • can increase risk in premenopausal overweight women

- decrease risk from flax seeds because it protects overproduction of estrogen by booking the receptors

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6
Q

TRUE or FALSE

Brown eggs are more nutritious than white eggs?

A

FALSE it depends on the color of the hen’s feathers

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7
Q

Can enriched w-3 eggs be beneficial?

A

not as bioactive as w-3 in fish and need to eat a lot of eggs to see the same benefits

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8
Q

Can locally grown fruits and vegetables be more nutritious than frozen products?

A

yes

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9
Q

what is the number one source of antioxidants in the American diet?

A

coffee

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10
Q

Which foods have the most antioxidants per weight?

A

cranberries and grapes

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11
Q

What is the ingredient in oat bran that lowers cholesterol?

A

a soluble fiber called beta-glucan

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12
Q

Where can be found preservatives? and what is an example of a preservative?

A

they can be found in processed foods and propionates in sweat. they are NOT toxic! calcium propionate also a by-product of eating fat

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13
Q

Is alcohol good for health?

A

to see the benefits of reservatrol (antioxidant) in red wine more than 100 bottles need to be consumed
many studies found that it is a carcinogen substance (throat cancer)

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14
Q

What does bbq do to foods?

A

production of polycyclic hydrocarbon carcinogens (advanced glycation end product)

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15
Q

which cancer is linked with processed meats consumption?

A

colorectal cancer

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16
Q

what are the three issues that make foods not available for the entire population?

A
  • distribution system
  • food spoilage and waste
  • insects
17
Q

what is plumpy nut?

A

a RTUTF (ready to use therapeutic food) = a protein-based high-calorie bar with a long shelf life for children suffering from malnutrition

18
Q

can we find toxic compounds in f&v?

A

yes but in really small quantities. for example = acetone in apple

19
Q

what is a functional food?

A

food that was shown to have some physiological benefits and/or reduce the risk of chronic diseases

20
Q

what was added to bread loaves to make them heavier?

A

plaster of paris = calcium sulfate

21
Q

what is the recommended macronutrient distribution?

A

30% fat, 12% protein, 48% complex carb, 10% sugar

22
Q

what is part of primary literature?

A
  • full paper articles, communications, notes
23
Q

What add value to papers?

A

results reproducibility and robustness
methods
generalizability