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Foods Facts And Fallacies > Unit 1 > Flashcards

Unit 1 Flashcards

1
Q

Definition of food (3 points)

A

Any solid or liquid material consumed by a living organism

Supplies energy

Can be processed or raw

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2
Q

What are nutrients used for?

A

Growth, maintenance and repair of tissues

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3
Q

What is the difference between group A and B nutrients

A

Group A = energy providing

Group B = non energy providing (other)

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4
Q

3 types of group A nutrients

A
  1. Carbs
  2. Fats
  3. Proteins
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5
Q

3 types of group B nutrients

A
  1. Water
  2. Vitamins
  3. Minerals
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6
Q

What are essential nutrients?

A

Nutrients The body cannot make for itself from other raw materials

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7
Q

What are Conditionally essential nutrients?

A

Nutrients that the body cannot make enough of to meet the requirements for health

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8
Q

What are non-essential nutrients?

A

Nutrients that the body can make for itself, so it does not have to rely on food intake

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9
Q

What unit measures potential energy in foods?

A

Kilocalorie

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10
Q

Calories per gram of carbohydrates

A

4 cal/g

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11
Q

Calories per gram of fat

A

9 cal/g

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12
Q

Calories per gram of protein

A

4 cal/g

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13
Q

Calories per gram of alcohol

A

7 cal/g

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14
Q

What are phytochemicals? (3 points)

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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15
Q

3 physiological effects of phytochemicals

A

Antioxidants
Mimic hormones
Alter blood constituents to protect against some diseases (cancer, heart disease)

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16
Q

What are functional foods?

A

Foods that offer health benefits beyond basic nutrition

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17
Q

4 categories of functional foods

A

Whole foods with naturally high concentrations of phytonutrients

Whole foods that have enhanced levels of bio active compounds

Purified extracts of bioactive compounds (ex fish oil capsules)

Processed foods with added bioactive compounds (ex. Orange juice with calcium added)

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18
Q

True or false: supplements are the safest and most effective source of phytochemicals

A

False, food is the most effective source

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19
Q

Why are cranberry juice and yogurt considered functional foods?

A

Cranberry juice contains photochemicals that dislodge bacteria from the urinary tract, preventing UTIs

Yogurt contains probiotics that can improve diarrhea caused by antibiotics, and improve chronic intestinal diseases

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20
Q

What are nutraceuticals

A

Products isolated or purified from foods, generally sold in a medicinal form and have physiological benefits

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21
Q

What is food science

A

The scientific study of raw food materials and their behaviour when created, processed, stored, packaged, and evaluated as consumer food products

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22
Q

What is food technology

A

Applying food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, wholesome food

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23
Q

What is a food scientist

A

Somebody who applies scientific knowledge and technological principals to the study of food

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24
Q

The least convincing type of study is

A

Expert opinion

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25
Q

The most convincing type of study is

A

Systematic review of multiple randomized clinical trials

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26
Q

5 steps of the scientific method

A
  1. Define the problem
  2. Formulate a hypothesis
  3. Collect data
  4. Interpret the data
  5. Generalize the findings
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27
Q

What is the gold standard for scientific information?

A

Peer reviewed literature

28
Q

What is the difference between a descriptive study and an analytical study

A

Descriptive study = can generate a hypothesis, can focus on individual or a population

Analytical study = can test specific hypotheses, can include observational and interventional studies

29
Q

What are the 4 types of descriptive studies

A

Population or correlation study
Case report
case series
Cross sectional survey

30
Q

What are the 3 types of analytical study

A

Case-control study
Cohort study
Intervention study

31
Q

What is a population or correlation study

A

Researchers compare data from entire populations to identify factors that might influence the incidence of a disease in various populations. It is impossible to establish causality since the whole population is being studied

32
Q

What is another name for a population or correlation study?

A

Epidemiological study

33
Q

What is a case report

A

A detailed report on a single patient

34
Q

What is a case series?

A

A compilation of multiple case reports

35
Q

What is a cross-sectional survey?

A

Examines both exposure and disease in individuals

36
Q

What is a case-control study?

A

Researchers compare people who have a given condition such as a disease with other people who do not have the disease. Individuals are matched by age, gender, etc so that differences in other factors will stand out

37
Q

What is a cohort study

A

Classifies participants based on exposure and follows them for a period of time to assess disease developments

38
Q

What is an intervention study

A

Researchers ask participants to adopt a new behaviour and compare their results to a control group taking a placebo. This helps determine the effectiveness of the intervention.
Randomized groups

39
Q

What is a double blind design, and which type of study is it often used in?

A

Neither the researchers nor the study participants know who is receiving the treatment and who is receiving the placebo.

Intervention study

40
Q

What is Ethnocentrism

A

The belief that ones own pattern of behaviour is preferred over other cultures

41
Q

What is cultural relativism

A

Recognizing that values and beliefs can differ, based on culture, but that all are equal

42
Q

What is famine

A

Widespread and extreme scarcity of food in an area that causes starvation and death in a large portion of the population

43
Q

What is food poverty

A

Hunger that occurs when enough food exists in an area but some of the people cannot obtain it

44
Q

What is food shortage

A

Hunger occurring when an area of the world lacks enough total food to feed its people

45
Q

What is hunger

A

Lack of shortage of basic foods needed to provide the energy and nutrients that support health

46
Q

What is world food supply

A

The quantity of food, including stores from previous harvests, available to the worlds people at a given time

47
Q

What are food banks

A

Facilities that collect and distribute food donations to authorized organizations for feeding the hungry

48
Q

What are food pantries

A

Community food collection programs that provide groceries to be prepared and eaten at home

49
Q

What are emergency kitchens

A

Programs that provide prepared meals to be eaten on-site, often called soup kitchens

50
Q

What is food insecurity

A

Limited or uncertain access to foods of sufficient quality or quantity to sustain a healthy and active life

51
Q

What is food security

A

Access by all people at all times to nutritionally adequate, safe, personally acceptable foods from normal food channels

52
Q

What are the 4 pillars of food security

A

Availability
Accessibility
Adequacy
Acceptability

53
Q

What are 4 methods of food recovery

A

Field gleaning
Perishable food rescue or salvage
Prepared food rescue
Non perishable food collection

54
Q

What is field gleaning

A

Collecting crops from fields that have already been harvested or are not profitable to harvest

55
Q

What is perishable food rescue or salvage

A

Collecting perishable produce from wholesalers and markets

56
Q

What is prepared food rescue

A

Collecting prepared foods from commercial kitchens

57
Q

What is non perishable food collection

A

Collecting processed foods from wholesalers and markets

58
Q

What are community kitchens

A

Programs where individuals come together to prepare meals that they can take home to their families
Typically ingredients for set recipes are provided

59
Q

What are community gardens

A

Gardens grown on donated lots of land, typically with donated supplies and seeds. Participants are responsible for caring for the garden and benefit from the yield of produce

60
Q

What are school feeding programs

A

Programs that provide meals such as breakfast and/or lunch to children at school

61
Q

What are food sharing programs

A

Programs that match people with excess produce (ie fruit trees) with people who would benefit from harvesting it

62
Q

What is sensory evaluation

A

Assessment by the human senses of all of the qualities of a food product

63
Q

Why are hot foods easier to smell than cold foods

A

Only volatile molecules carry odour

64
Q

True or false, a substance should be dissolved in water or saliva to be tasted, but not oils

A

False. All three

65
Q

What are papillae

A

Taste receptors on the surface of the tongue

66
Q

Flavour is the combination of what sensations

A

Taste + odour + mouthfeel

Foods Facts And Fallacies (5 decks)

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