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HNSC 1200 > Topic 1: Part A and C > Flashcards

Topic 1: Part A and C Flashcards

1
Q

Food

A

any solid or liquid material consumed by a living organism

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2
Q

The science of food, the nutrients and other substances there in..

A

their action, interaction and balance in relation to health and disease, an the process by which the organisms ingests, digests, absorbs, transports and utilize energy

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3
Q

Nutrients are..

A

substances the body uses for the growth, maintenance and repair of its tissues

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4
Q

Essential nutrients

A

must be obtained from food

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5
Q

Conditionally essential nutrients

A

the body cannot make enough to meet the requirements for health

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6
Q

Non essential nutrients

A

the body is able to produce these itself

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7
Q

Organic nutrients

A

carbohydrates, lipids, proteins, vitamins

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8
Q

Inorganic nutrients

A

water, minerals

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9
Q

Kilocalorie (Kcal)

A

the heat energy required to raise the temp of 1 kg of pure water by 1 degrees C

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10
Q

1 kilocalorie =

A

1000 calories

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11
Q

Only 3 of the organic nutrients are used by the human body to produce energy, these are…

A

carbohydrates, proteins and fats (lipids)

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12
Q

Vitamins, minerals, and water do not.. however..

A
  • yield energy in the human body

- they are involved as co factors in various metabolic processes that convert organic nutrients into energy

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13
Q

The amount of energy a food provides depends on..

A

the content of carbohydrate, fat and protein

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14
Q

Complete breakdown of a gram go carbohydrate in the body yields about..

A

4 kcal of energy

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15
Q

A gram of protein also yields..

A

4 kcal of energy

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16
Q

A gram of fat yields ..

A

9 kcal of energy

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17
Q

Alcohol, though not a nutrient also contributes to energy and yields..

A

7 kcal of energy per gram

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18
Q

How to calculate the energy available from foods

A

-multiply the number of grams of carbohydrate by 4, protein by 4 and fat by 9. add the results together

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19
Q

How to calculate the percentage of kcal for each nutrient (in relation to total kcal from the nutrients)

A

divide kcal of nutrient by total kcal, multiply result of division by 100

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20
Q

Health Canada recommends intake of..

A

30% kcal from fat per day

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21
Q

Weight maintained

A

isocaloric balance

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22
Q

The more nutrient dense a food is the more nutrients it…

A

contains compared to its caloric content

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23
Q

Phytochemicals

A

non nutrient compounds derived from plants. have biological activity in the body, may support health beyond roles of traditional nutrients.

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24
Q

Phytochemicals may ..

A

act as antioxidants, mimic hormones, and alter blood constituents to protect against some disease processes

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25
Q

Adding photochemical to food may ..

A

produce effects that are vastly different from those seen in whole foods. can be harmful

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26
Q

Foods contain thousands of different chemicals some with..

A

beneficial effects, some with no effect, some with harmful effect

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27
Q

Functional foods are products that ..

A

may look like or be conventional food and be consumed as part of usual diet, but have physiological benefits or can reduce the risk of chronic disease beyond basic nutritional functions

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28
Q

Categories of functional foods

A
  • basic foods: natural and processed
  • processed foods with added ingredients
  • foods enhanced to have more of functional component (traditional breeding, special livestock feeding, genetic engineering)
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29
Q

Probiotics

A

live microbial feed supplement which beneficially affect the host animal by improving its intestinal microbial balance. ex: yogurt, kefir, buttermilk

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30
Q

Prebiotic

A

non digestive food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon and thus improving health

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31
Q

Examples of probiotics

A

inulin, oligosaccharide, (tomatoes, onions, garlic, artichokes, asparagus, chicory, dandelion, leeks all source of inulin)

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32
Q

Probiotic vs. Prebiotic

A

PRO: organism, die due to temp acidity, time. “used up” in the stomach and small intestine
PRE: food for the live organisms, not affected by temp, acidity, time. reaches the hind gut

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33
Q

Nutraceuticals

A

products isolated or purified from food, generally sold in a medicinal form not usually associated with food and has physiological benefit or provides protection against chronic disease

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34
Q

Nutraceuticals examples

A

isoflavones like genistein and daidzein (photochemicals) from soybeans can be extracted and sold in pill form. Isoflavone activities mimic those of hormones such as estrogens and may protect against breast cancer

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35
Q

Pharmaceuticals vs. Nutraceuticals

A

Pharma: used in treatment of disease
Nutra: nutrients that make prevent disease

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36
Q

Functional foods and nutraceuticals …

A

terms have no legal distinction

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37
Q

Natural Health Products (NHP)

A
  • vitamins and minerals
  • herbal remedies
  • homeopathic medicines
  • traditional medicines
  • probiotics
  • amino acids
  • essential fatty acids
38
Q

What percentage of Canadians regularly take NHPs like vitamins and minerals, herbal products and homeopathic medicines ?

A

73%

39
Q

Risks of NHPs

A
  • manufacturing problems (contamination, incorrect ingredients)
  • unproven claims which lead people to use the wrong products for serious conditions or to delay proper treatment
  • not enough info for people to make informed choice.
  • interaction with other drugs
  • un wanted side effects
40
Q

Food science

A

scientific study of raw food materials, their behaviour during formulation, processing, packaging, storage, and transportation and their evolution as consumer food products (includes all the sciences)

41
Q

Food technology is..

A

applying the food science to the selection, preservation, processing, packaging, distribution, use of safe nutrias wholesome food

42
Q

Food science considers all safety and quality aspects of foods before consumed including the following aspects..

A
  • food processing and manufacturing
  • food preservation and packaging
  • food safety and wholesomeness
  • food quality evaluation
  • food distribution
  • consumer food use and preparation
43
Q

Early nutrient research confused on identifying the nutrients in foods

A

that would prevent such common disease such as rickets and scurvy

44
Q

Deficiencies no longer pose..

A

serious health threat

45
Q

Nutrient research is currently focused on ..

A

chronic diseases associated with excess energy nutrient intakes

46
Q

Scientists make educated guess called..

A

hypotheses

47
Q

The scientific method

A

define the problem, formulate the hypothesis, collect data, interpret date, generalize the findings

48
Q

2 research designs

A
  • descriptive (observational) studies

- analytical (experimental) studies

49
Q

Descriptive (observational) studies

A

can generate a hypothesis. can focus on an individual or a population. correlation, not causation

50
Q

Analytical (experimental) studies

A

can test specific hypotheses. can establish cause and effect

51
Q

Descriptive studies: 1. Epidemiological studies (also known as population or correlational studies)

A

scientists observe how much and what kinds of foods a group of people eat and how healthy those people are. their findings identify factor that might influence the incidence of a disease in various populations

52
Q

Epidemiological studies =

A

populations studies = correlation studies

53
Q

Descriptive studies: 2. case report

A

detailed report on a single patient (good for generating hypothesis but not testing them)

54
Q

Descriptive studies: 3. Case series

A

a complication of multiple case report

55
Q

Descriptive studies: 4. Cross-sectional survey

A

examines both exposure and disease in individuals (larger group of people who share same characteristics)

56
Q

Analytical studies: 1. Case control studies

A

researchers compare people who have a given condition (disease) with other people who don’t have condition. they closely match them in age, gender, and other key variable so that differences in other factors will stand out. these differences may account for the condition in the group.

57
Q

Analytical studies: 2.Cohort studies

A

classifies participants based on exposure and follows them for a period of time to assess disease development.

58
Q

2 types of cohort studies

A
  • prospective: looking into the future

- retrospective: looking backwards to past

59
Q

Analytical studies: 3. Human intervention (or clinical) trials

A

scientists ask people to adopt a new behaviour, these trials help determine the effectiveness of such interventions on the development or prevention of disease

60
Q

Randomized controlled trials (RCTs) has 2 types of study design

A
  • parallel group

- crossover study

61
Q

Parallel group

A

each participant is randomly assigned to a group, and all the participants in the group receive (or don’t) an intervention (most common)

62
Q

Cross over study

A

over time, each participants receives (or doesn’t) an intervention in a random sequence (stronger research)

63
Q

Difference between a meta analysis and systematic review

A
  • SR: comprehensive and explicit way of interrogating the medical literature.
  • MA: statistical approach to combine the data derived from a SR
64
Q

Every MA should be based on an SR but not..

A

every SR leads to a MA

65
Q

5 steps of a systematic review

A
  • asking an answerable question
  • identifying databases to search
  • developing an explicit peach strategy
  • selecting titles, abstracts, and manuscripts
  • abstracting data in a standardized format
66
Q

Why we choose foods: personal preference

A

because of taste, genetics can influence food preference. most people preferences are for taste of sugar and salt.

67
Q

Why we choose foods: habit

A

select foods out of habit, eating a familiar food and not having to make any other decisions

68
Q

Why we choose foods: cultural/ethnic foods

A

people eat the foods they grew up eating, every country and every region of a country has its own typical foods and ways on combining then into meals

69
Q

Why we choose foods: social interactions

A

most people enjoy companionship while eating. meals are social events and the sharing of food is a part of hospitality

70
Q

Why we choose foods: availability, convenience and economy

A

people eat foods that are accessible, quick and easy to prepare and within their financial means

71
Q

Why we choose foods: positive and negative associations

A

tent to link foods with happy associations, similarly people dislike foods they ate when they felt sick or that were forced on them. some people eat in response to emotional stimuli

72
Q

Why we choose foods: values

A

food choices may reflect peoples religious beliefs, political views or environmental concerns

73
Q

Why we choose foods: nutrition, body weight and image

A

selecting certain foods and supplements that they believe will improve their health and/or physical appearance and avoid those they believe may be detrimental

74
Q

Why we choose foods: media advertising

A

commercial makes you hungry, or kids commercials market food to kids through cartoons

75
Q

Food beliefs

A

food beliefs, customs, and attitudes and taboos affect the diet of a given group.

76
Q

Cultural relativism

A

approach to understanding cultures in context of indigenous cultural groups

77
Q

Food consumption trends: aging Canadians

A

projected that there will be more seniors and fewer children in the Canadian population in 2020 then we have seen in past years

78
Q

Food consumption trends: evolving society

A

brand names will become less of a status symbol and will be used by consumers to express individuality. other changes in society are also expected to affect food choices.

79
Q

Food consumption trends: changing meals patterns

A

food preparation is predicted to decline, with shift towards small frequent meals or snacks instead of three meals a day

80
Q

Food consumption trends: shifting expenditures

A

decline in amount of disposal income spent on food will continue to 2020

81
Q

Food consumption trends: food for health

A

most significant health conditions expected to drive food choices are obesity, heart disease and diabetes

82
Q

Food consumption trends: educated consumer

A

consumers will be more conscious of what is in their foods through label reading

83
Q

Food consumption trends: new face of Canada

A

As immigration into Canada continues to increase so will the influence on our food supply. We will see diversification, fusion and blending of cuisines, as well as easier access to unfamiliar food ingredients, cooking methods and presentation styles.

84
Q

Food consumption trends: no trade off for convenience

A

consumers will want it all. they will not be willing to make any sacrifices for convenience so the pressure will be on food producers to create convenient forms of food that are nutritious, great tasting, fresh and varied

85
Q

Food consumption trends: veggies anyone

A

consumption of non meat meals is expected to increase amount non vegetarians

86
Q

Food consumption trends: small indulgences

A

increase demand for gourmet foods and boutique brands on foods

87
Q

Food consumption trends: food safety and production issues

A

consumer confidence in foods will contuse to influence their decisions to purchase

88
Q

Ethnocentrism

A

the belief that ones own pattern of behavior are preferable to those of all other cultures

89
Q

Flexitarian

A

will eat meat but switch to vegetarian/vegan diet.

90
Q

Meat analogues/cultured meat

A

beyond meat, impossible burger, cultured meat (grown in a lab)

HNSC 1200 (29 decks)

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