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Nutrition > Unit 1: Nutrition Definitions, Standards and Guidelines > Flashcards

Unit 1: Nutrition Definitions, Standards and Guidelines Flashcards

1
Q

What are nutritional genomics?

A

The science of how nutrients affect the activities of genes and how genes affect the activity of nutrients.

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2
Q

What are the energy providing nutrients?

A

Carbohydrates, fat and protein.

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3
Q

What are non-energy containing nutrients?

A

Nutrients that help regulate the release of energy among other things.
Vitamins (organic), water and minerals (inorganic).

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4
Q

What are Recommended Dietary Allowances (RDA)?

A

A set of values reflecting the average daily amounts of nutrients considered adequate to meet the known nutrient needs of healthy people.

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5
Q

What are Adequate Intakes (AI)?

A

A set of values that are used as guides for nutrient intakes when there is insufficient evidence to determine RDA.

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6
Q

What are Estimated Average Requirements (EAR)?

A

The average daily nutrient intake levels estimated to meet the requirements of half of the healthy individuals in a given age and gender group.
Used in nutrition research and policymaking.

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7
Q

What can EARs help form?

A

Estimated Average Requirements can help form the basis upon which RDAs are set.

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8
Q

What are Tolerable Upper Intake Levels (UL)?

A

The maximum amount of intake that is safe.

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9
Q

What does an absence of a UL not suggest?

A

It does not mean that it is safe to consume in any amount, rather there is insufficient data.

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10
Q

What are Acceptable Macronutrient Distribution Ranges (AMDR)?

A

The ranges of recommended intake for Carbs, Fat and Protein, which are expressed as a percentage of total daily calorie intake.

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11
Q

Who is Canada’s Food Guide for?

A

Healthy Canadians over the age of 2. Not individuals with chronic illnesses.

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12
Q

What are the 6 characteristics a healthy diet should have?

A 
Adequacy in essential nutrients, fiber and energy needed to maintain health and body weight.
Balance in nutrients and food types.
Calorie control (foods providing an amount of energy to maintain healthy body weight).
Nutrient density (a measure of the nutrients a food provides relative to the energy it provides).
Moderation in fat, salt, sugar, etc. Take foods low in solid fats and added sugars.
Variety (consumption of a wide selection of foods among the major food groups).
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13
Q

What is wellness?

A

All characteristics that make a person strong, confident and able to function well with family, friends and others.

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14
Q

What is nutrition?

A

the science of foods and the nutrients and other substances they contain, and of their ingestion, digestion, absorption, transport, metabolism, interaction, storage, and excretion.

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15
Q

What is cultural competence?

A

An awareness and acceptance of one’s own and other’s cultures combined with the skills needed to interact effectively with people of diverse cultures.

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16
Q

What are bioactive food components?

A

Compounds in foods (nutrients or phytochemicals) that alter physiological processes in the body. May reduce the risk of cancer.

17
Q

What are phytochemicals?

A

Compounds in plants that confer color, taste and other characteristics. Sometimes the bioactive component in functional foods.

18
Q

What are foodways?

A

The eating habits and culinary practices of a people, region or historical period.

19
Q

What are ethnic diets?

A

Foodways and cuisines typical of national origins, races, cultural heritages or geographic locations.

20
Q

What are functional foods?

A

Whole or modified foods that contain bioactive food components believed to provide health benefits beyond the benefits that their nutrients contribute.

21
Q

Give an example of a functional food.

A

Orange juice fortified with calcium.
Bread enriched with folate.
Margarine enhanced with plant sterol.

22
Q

What is metabolism?

A

The set of processes by which nutrients are rearranged into body structures or broken down to yield energy.

23
Q

What are essential nutrients?

A

Nutrients a person must obtain from food because the body cannot make them for itself in sufficient quantities to meet physiological needs.

24
Q

What is a kcalorie?

A

A killocalorie, which is the amount of heat necessary to raise the temperature of 1 kg of water 1 degree celsius. Often called a calorie.

25
Q

What is alcohol?

A

Alcohol is not a nutrient because it cannot support the body’s growth, maintenance or repair. An energy density of 7 kcal/g.

26
Q

What are Dietary Reference Intakes (DRI)?

A

A set of values for the dietary nutrient intakes of healthy people. Used for planning and assessing diets.

27
Q

What is an Estimated Energy Requirement (EER)?

A

The requirement for energy needed. Not generous because excess cannot be excreted and will eventually be stored as body fat. No UI.

28
Q

What are Acceptable Macronutrient Distribution Ranges (ADMR)?

A

The healthy ranges of intakes for the energy-yielding nutrients.
Most from carbs, then fat and then proteins

29
Q

What is overnutrition?

A

A form of malnutrition in which there is an overconsumption of energy or nutrients sufficient enough to cause disease.

30
Q

What is undernutrition?

A

A form of malnutrition in which there is an underconsumption of energy or nutrients severe enough to cause disease.

31
Q

Which lifestyle habits can influence a person’s health more than diet?

A

Smoking and other tobacco use and excessive alcohol consumption.

32
Q

What are empty kcalorie foods?

A

Foods that contribute energy but lack protein, vitamins and minerals.

33
Q

Why can nutrition products contradict nutrition news?

A

They want to make eye catching statements for small time frames.
Preliminary findings that end up being disproved are often used.
They like getting new things out there fast for consumers to try.

34
Q

What makes a valid claim?

A

Found using properly conducted experiments.
No personal testimonies.
Findings found using animals not directly applied to humans and don’t generalize to the entire population.
Findings are reported in respected scientific journals.

35
Q

What are some warning signs of nutrition quackery?

A

Quick and easy fixes, personal testimonials, one product does it all, natural, lastest innovation, satisfaction guaranteed, paranoid accusations, meaningless medical jargon and too good to be true.

36
Q

Who can give advice on nutrition?

A

Registered dietitians (RD) and nutritional professionals with advanced degrees.

37
Q

Are nutritionists good for advice?

A

They may be valid or a quack depending on which state the person practices in.

Nutrition (9 decks)

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