Unit 1 Basics of Nutritional Science

Question 1

Nutrition

Answer 1

Study of nutrients in food, how nutrients are used in the body, and human behaviours related to food

Question 2

Food

Answer 2

Any substance your body can take in and adapt to enable

Question 3

Diet

Answer 3

Food and beverages you normally consume

Question 4

Essential Nutrients

Answer 4

Nutrients from food b/c body cannot make needed amount

o Ex: minerals, essential fatty acids, linoleic and linolenic acid

Question 5

Non-essential nutrients

Answer 5

Nutrients where the body can make the needed amount so do not need to rely on food intake

Question 6

Conditionally Essential Nutrients

Answer 6

Nutrients where the body can normally make needed amount

Cannot make required amount during periods of illness, growth, or injury so must rely on foods
o Ex: amino acid histadine which is needed while growing

Question 7

Kilocalorie

Answer 7

The amount of heat energy required to raise the temperature of one litre (L) of water by 1 degree Celsius

Question 8

Calorie

Answer 8

Amount of heat energy needed to raise temperature of one ml of water by 1 degree Celsius

Question 9

What are the 6 classes of nutrients that can be divided into 2 categories

Answer 9

1. Energy providing nutrients
   - carbs
   - fat
   - protein
2. other nutrients (non-energy consuming)
   - water
   - vitamins
   - minerals

Question 10

Food choices is based on (12)

Answer 10

• availability
• cost
• convenience
• emotional
• social
• cultural factors
• advertising
• habit
• positive association
• personal preference
• values or belief
• health

Question 11

tips to make informed choices

Answer 11

• use food labels
• stick to grocery list
• avoid impulse buys
• question why you want to buy certain food

Question 12

what does the CFG do

Answer 12

Promotes healthy eating in Canadians age 2 and up

Question 13

What are the basic characteristics of a healthy diet

Answer 13

-adequacy

• balance
  
  • can get all nutrients from one food
• calorie count
  * do not go over your limit or stored as fat
• moderation
  * don’t want overload body
• variety
  
  • do not eat same meal everyday
• nutrition density
  
  • should not eat empty calorie foods

Question 14

what should your plate look like

Answer 14

• 1/2 vegetables and fruit
  -1/4 whole grains
  1/4 protein (mostly from plant)

Question 15

Changes to Nutrition Label

Answer 15

o Serving size stand out more and is similar on similar foods (also says cups)
o Calories is larger and stand out more
o No line under daily value
o Sugar now has %DV
o Updates list of minerals of public health concern
 took our vitamin A and C
 added potassium
o MG amounts are shown of minerals
o New dailty value footnote
 saying 5% or less is little 15% or more is a lot

Question 16

Changes to ingredients label

Answer 16

o	sugars are grouped
o	minimum height requirement
o	has to be in black front with uppercase and lowercase in brackets
o	bullets or commas separate ingredients
o	white or neutral background
o	food colours listed by name
o	Ingredient and Contains in bold font

Question 17

changes in serving size (milk, Bread, Crackers)

Answer 17

o	sugars are grouped
o	minimum height requirement
o	has to be in black front with uppercase and lowercase in brackets
o	bullets or commas separate ingredients
o	white or neutral background
o	food colours listed by name
o	Ingredient and Contains in bold font

Question 18

What is an food allergy

Answer 18

• An immune response to a food substance (specifically proteins in the food)
• Food protein is mistaken by immune system as being harmful
• First time exposed to protein body will create immunoglobulin E (Ige)
o When exposed again IgE antibodies such as histamine is released

Question 19

Gluten protein found in grains

Answer 19

o	Barley
o	Oats
o	Rye
o	Wheat
o	Tritacle

Question 20

What are Sulphites

Answer 20

• Added to processes foods to maintain colour, prolong shelf life and prevent growth of micro organisms
• Must be declared if there is more than 10 parts per million

Question 21

11 most common allergies

Answer 21

• Peanuts
• Treenuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pine nuts, pistachio nuts, and walnuts)
• Seasame seeds
• Milk
• Eggs
• Fish
• Soy
• Wheat and tritacle
• Sulphites
• Mustard
• Crustaceans and molluscs

Question 22

Do food intolerances involve the immune system?

Answer 22

no

Question 23

Lactose Intolerence

Answer 23

• Impaired ability to digest lactose due to lacking enzyme
• 75% of the world’s population lose their ability to produce lactose
• Nausea dirrhea and gas
• Consuming lactose containing foods rather than beverages can help
• Yogurt and cheese can be digested due to bacteria
• Can help symptoms with lactaid pills

Question 24

10 ways to spot nutrition quackery

Answer 24

1. Sounds too good to be true or promises a quick fix
2. Want to make you suspicious about the food supply
3. Testimonials
4. Fake credintials
5. Whole food groups ar eliminated
   a. Ex: eliminating milk or carbs
6. Meaningless medical jargon
7. Pushes megadoses of supplements
8. Supplemets and health food are recommended to everyone
9. They offer special tests to determine your nutritional status
10. Use of word natural

Question 25

Is a nutritionist regulated in Manitoba

Answer 25

No

Question 26

What is a Dietitian (registered dietitian, RD)

Answer 26

• Regulated in Manitoba by the provincial regulatory body (college of dietitians of Manitoba (CDM))
o To become
 Complete under grad in HNSC
 Complete supervised practicum
 Work with health care professionals as a team