Unit 1? Flashcards
1
Q
What is the sugar in milk called
A
Lactose
2
Q
What is lactase
A
Lactase is enzymes in people, to help lactose pass across walls of gut into bloodstream
3
Q
What happens to the populations with low milk consumption
A
- Japan, china
- most children stop lactase production after weaning
- lactose intolerant
4
Q
Populations with high milk consumption
A
- Europe
- adults continue to produce lactase
- inherited genetic variation
- 5% population lactose intolerant
5
Q
Milk source of
A
- protein
- energy
- calcium
- phosphate
- b vitamins
- iodine
6
Q
Old food guide
A
- many little bits of info
- suggests to get protein from meat
- focused on what to eat
- issue: had serving yet no one needed to know nor care about servings
7
Q
New food guides says no matter who u r
A
- 1/2 u eat = fruits + veg
- 1/4 u eat = protein
- 1/4 u eat = whole grains
- more focus on food behaviour
- less saturated fat
- no more dairy and beef
8
Q
Whole grain examples
A
- whole grain bread
- brown rice
- whole grain pasta
- oats
- quinoa
9
Q
Recommended list of protein
A
- lean meat
- fish and shellfish
- nuts and seeds
- beans, peas and lentils
- milk and dairy products
10
Q
Where to get protein plants or meat
A
Plants
11
Q
Drink of choice
A
Water
- hydrate without drinks that have empty calories and no nutritive value
- water can come from fruits and vegetables
- limit alcohol = cancer risk, hypertension, liver disease, source of sugar
12
Q
Why less milk and meat (health can vs agri can
A
- in process of updating food guide in 2013 agriculture Canada vs health Canada
- health Canada win = plant based diet
- health of people shouldn’t base on $
- base on scientific review of nutritional and health studies
- purposely excluded any industry studies
- scientifically humans don’t need animal milk
- milk and meat = protein part
- not quantity, quality
- not portions, proportions
- eat food, not too much, mostly plant
13
Q
Milk fermenting
A
- good proof milk in human diet in Northern Europe for 8000+ years
- didn’t tolerate milk = ferment it, (tolerate more), encourage bacteria to use up most lactose in milk, (lactose intolerant can still benefit from milk)
- today = kefir
- humans have adapted to have dairy in diet
14
Q
Dairy and strength in bones
A
- doesn’t matter how much calcium in diet, risk for fracturing bones stays same?
- but places with low dairy in diets have 150% higher hip fracture incidents
- strength in bones is determined by child or teen diet
- calcium containing alternatives not as good as milk
- don’t need dairy in diets as adults but milk and dairy convenient and provide lot of nutrients
