Topic 1: Part A and C Flashcards
1
Q
Food
A
any solid or liquid material consumed by a living organism
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
3
Q
Nutrients are..
A
substances the body uses for the growth, maintenance and repair of its tissues
4
Q
Essential nutrients
A
must be obtained from food
5
Q
Conditionally essential nutrients
A
the body cannot make enough to meet the requirements for health
6
Q
Non essential nutrients
A
the body is able to produce these itself
7
Q
Organic nutrients
A
carbohydrates, lipids, proteins, vitamins
8
Q
Inorganic nutrients
A
water, minerals
9
Q
Kilocalorie (Kcal)
A
the heat energy required to raise the temp of 1 kg of pure water by 1 degrees C
10
Q
1 kilocalorie =
A
1000 calories
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)
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
13
Q
The amount of energy a food provides depends on..
A
the content of carbohydrate, fat and protein
14
Q
Complete breakdown of a gram go carbohydrate in the body yields about..
A
4 kcal of energy
15
Q
A gram of protein also yields..
A
4 kcal of energy
16
Q
A gram of fat yields ..
A
9 kcal of energy
17
Q
Alcohol, though not a nutrient also contributes to energy and yields..
A
7 kcal of energy per gram
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
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
20
Q
Health Canada recommends intake of..
A
30% kcal from fat per day
21
Q
Weight maintained
A
isocaloric balance
22
Q
The more nutrient dense a food is the more nutrients it…
A
contains compared to its caloric content
23
Q
Phytochemicals
A
non nutrient compounds derived from plants. have biological activity in the body, may support health beyond roles of traditional nutrients.
24
Q
Phytochemicals may ..
A
act as antioxidants, mimic hormones, and alter blood constituents to protect against some disease processes
25
Adding photochemical to food may ..
produce effects that are vastly different from those seen in whole foods. can be harmful
26
Foods contain thousands of different chemicals some with..
beneficial effects, some with no effect, some with harmful effect
27
Functional foods are products that ..
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
28
Categories of functional foods
- 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)
29
Probiotics
live microbial feed supplement which beneficially affect the host animal by improving its intestinal microbial balance. ex: yogurt, kefir, buttermilk
30
Prebiotic
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
31
Examples of probiotics
inulin, oligosaccharide, (tomatoes, onions, garlic, artichokes, asparagus, chicory, dandelion, leeks all source of inulin)
32
Probiotic vs. Prebiotic
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
33
Nutraceuticals
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
34
Nutraceuticals examples
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
35
Pharmaceuticals vs. Nutraceuticals
Pharma: used in treatment of disease
Nutra: nutrients that make prevent disease
36
Functional foods and nutraceuticals ...
terms have no legal distinction
37
Natural Health Products (NHP)
- vitamins and minerals
- herbal remedies
- homeopathic medicines
- traditional medicines
- probiotics
- amino acids
- essential fatty acids
38
What percentage of Canadians regularly take NHPs like vitamins and minerals, herbal products and homeopathic medicines ?
73%
39
Risks of NHPs
- 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
Food science
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
Food technology is..
applying the food science to the selection, preservation, processing, packaging, distribution, use of safe nutrias wholesome food
42
Food science considers all safety and quality aspects of foods before consumed including the following aspects..
- food processing and manufacturing
- food preservation and packaging
- food safety and wholesomeness
- food quality evaluation
- food distribution
- consumer food use and preparation
43
Early nutrient research confused on identifying the nutrients in foods
that would prevent such common disease such as rickets and scurvy
44
Deficiencies no longer pose..
serious health threat
45
Nutrient research is currently focused on ..
chronic diseases associated with excess energy nutrient intakes
46
Scientists make educated guess called..
hypotheses
47
The scientific method
define the problem, formulate the hypothesis, collect data, interpret date, generalize the findings
48
2 research designs
- descriptive (observational) studies
| - analytical (experimental) studies
49
Descriptive (observational) studies
can generate a hypothesis. can focus on an individual or a population. correlation, not causation
50
Analytical (experimental) studies
can test specific hypotheses. can establish cause and effect
51
Descriptive studies: 1. Epidemiological studies (also known as population or correlational studies)
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
Epidemiological studies =
populations studies = correlation studies
53
Descriptive studies: 2. case report
detailed report on a single patient (good for generating hypothesis but not testing them)
54
Descriptive studies: 3. Case series
a complication of multiple case report
55
Descriptive studies: 4. Cross-sectional survey
examines both exposure and disease in individuals (larger group of people who share same characteristics)
56
Analytical studies: 1. Case control studies
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
Analytical studies: 2.Cohort studies
classifies participants based on exposure and follows them for a period of time to assess disease development.
58
2 types of cohort studies
- prospective: looking into the future
| - retrospective: looking backwards to past
59
Analytical studies: 3. Human intervention (or clinical) trials
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
Randomized controlled trials (RCTs) has 2 types of study design
- parallel group
| - crossover study
61
Parallel group
each participant is randomly assigned to a group, and all the participants in the group receive (or don't) an intervention (most common)
62
Cross over study
over time, each participants receives (or doesn't) an intervention in a random sequence (stronger research)
63
Difference between a meta analysis and systematic review
- SR: comprehensive and explicit way of interrogating the medical literature.
- MA: statistical approach to combine the data derived from a SR
64
Every MA should be based on an SR but not..
every SR leads to a MA
65
5 steps of a systematic review
- 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
Why we choose foods: personal preference
because of taste, genetics can influence food preference. most people preferences are for taste of sugar and salt.
67
Why we choose foods: habit
select foods out of habit, eating a familiar food and not having to make any other decisions
68
Why we choose foods: cultural/ethnic foods
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
Why we choose foods: social interactions
most people enjoy companionship while eating. meals are social events and the sharing of food is a part of hospitality
70
Why we choose foods: availability, convenience and economy
people eat foods that are accessible, quick and easy to prepare and within their financial means
71
Why we choose foods: positive and negative associations
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
Why we choose foods: values
food choices may reflect peoples religious beliefs, political views or environmental concerns
73
Why we choose foods: nutrition, body weight and image
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
Why we choose foods: media advertising
commercial makes you hungry, or kids commercials market food to kids through cartoons
75
Food beliefs
food beliefs, customs, and attitudes and taboos affect the diet of a given group.
76
Cultural relativism
approach to understanding cultures in context of indigenous cultural groups
77
Food consumption trends: aging Canadians
projected that there will be more seniors and fewer children in the Canadian population in 2020 then we have seen in past years
78
Food consumption trends: evolving society
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
Food consumption trends: changing meals patterns
food preparation is predicted to decline, with shift towards small frequent meals or snacks instead of three meals a day
80
Food consumption trends: shifting expenditures
decline in amount of disposal income spent on food will continue to 2020
81
Food consumption trends: food for health
most significant health conditions expected to drive food choices are obesity, heart disease and diabetes
82
Food consumption trends: educated consumer
consumers will be more conscious of what is in their foods through label reading
83
Food consumption trends: new face of Canada
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
Food consumption trends: no trade off for convenience
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
Food consumption trends: veggies anyone
consumption of non meat meals is expected to increase amount non vegetarians
86
Food consumption trends: small indulgences
increase demand for gourmet foods and boutique brands on foods
87
Food consumption trends: food safety and production issues
consumer confidence in foods will contuse to influence their decisions to purchase
88
Ethnocentrism
the belief that ones own pattern of behavior are preferable to those of all other cultures
89
Flexitarian
will eat meat but switch to vegetarian/vegan diet.
90
Meat analogues/cultured meat
beyond meat, impossible burger, cultured meat (grown in a lab)
