Unit Two Flashcards

1
Q

Factors that can affect our health

A

Income and social status:
- The more financially secure people are, the long their life expectancy and the better their overall state of health.

Education and literacy:
- Education develops knowledge and skills that help with effective problem solving, and helps people cope with life’s difficulties.

Employment and working conditions:
- People with a higher degree of control over their work conditions and less job-related stress are healthier and have a longer life expectancy.

Social environments:
- The type of social supports— for example, groups tabling to, financial assistance, help with learning new skills— available in the community influence health.

Physical environment:
- Health can be compromised as a result of contaminant in the natural environment: the air, water, food, and soil. Our built environment, including the way our homes and communities are designed also affects our health.

Biology and genetics:
- A person’s genetic make-up may make the more likely to develop particular diseases or health problems, such as heart disease.

Healthy child development:
- Early childhood experiences and development set the foundation for future well-being or ill health.

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2
Q

Nutritional Needs in Children

A
  • Children’s energy and protein needs are higher due to children’s greater growth patterns
  • Increased intake of Vitamin D
  • Limiting consumption of fats, added sugars, and salt
  • Increasing consumption of vegetables, fruits, legumes and whole grains
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3
Q

Food Allergy

A
  • An abnormal response to a type of protein found in a food triggered by the body’s immune system
  • These triggers are caused by allergens, a substance that causes a reaction.
  • When exposed to allergen for the first time, our bodies create antibodies which fight off the allergen by producing histamine which leads to an inflammatory response in the respiratory system.
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4
Q

Food Intolerance

A
  • Different from an allergy
  • Body is unable to digest a component of a food due to lack of or not enough of a particular enzyme or chemical in your body.
  • Symptoms may include headaches, bloating, and diarrhea.
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5
Q

Nutritional Needs in Pregnant Women

A
  • Folic acid is critical for the baby’s development (lack of it leads to neural tube defect)
  • Increased intake of iron to support the increased numbers of red blood cells during pregnancy (helps deliver oxygen to the placenta & fetus)
  • Increased energy intake, but not too much and not too little
  • Consume fish as it provides Omega-3 fatty acids which are crucial to the development of the fetus
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6
Q

Nutritional Needs in Infancy

A
  • Breastmilk should be the primary source of food (less likely to develop infection + allergies, and acts as laxative)
  • Solid foods are introduced at around 6 mo.
  • Infants should drink full fat dairy products as it is necessary for brain development and growth
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7
Q

Nutritional Needs in Older Adults

A
  • Energy intake is decreased due to our metabolism slowing down
  • Consume foods high in nutrients but low in calories
  • Calcium and vitamin D intake must be increased to prevent osteomalacia
  • Diet high in fibre and consuming an adequate amount of water
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8
Q

Cardiovascular Disease

A
  • Group of disorders of the heart and blood vessels
  • Often caused by a blockage that prevents blood from flowing to the heart or brain (most commonly due to fatty deposits)
  • Avoid tobacco use, physical activity, limiting salt intake and saturated fat, eating 5 servings of vegetables and fruits
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9
Q

Diabetes

A
  • Occurs when the pancreas does not produce enough insulin or when the body cannot effectively use the insulin it produces
  • Because insulin helps transport glucose from blood into cells, blood-sugar levels rise
  • Type 1 diabetes is characterized by insufficient insulin production and requires daily administration of insulin
  • Types 2 diabetes results from the body’s ineffective use of insulin and is largely caused by excess body weight and physical inactivity
  • Gestational diabetes is characterized by hyperglycaemia with onset during pregnancy
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10
Q

Cancer

A
  • Rapid creation of abnormal cells that grow beyond their usual boundaries
  • Invade adjoining parts of the body and spread to other organs in a process known as metastasis
  • Lung, breast and colon have highest death rate in Canada
  • Limiting consumption of processed meets, saturated fats an sugar.
  • Maintaining healthy weight (extra fat can release chemicals that lead to development of cancerous cells)
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11
Q

Fatty Liver Disease

A
  • Consuming too much fat and calories for long period of time leads to fatty tissue build up in the liver
  • This fatty tissue puts the liver at risk of sustaining further damage
  • Other causes include protein malnutrition, insulin resistance, high blood pressure and genetic factors
  • Irreversible damage
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12
Q

Osteoporosis

A
  • Condition causes bones to become thin and porous, decreasing bone strength and increased risk of breaking a bone
  • Adequate calcium and vitamin D intake will help build healthy bones
  • Peak bone mass is achieved at an early age (16-20 in women and 20-25 in men)
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13
Q

Celiac Disease

A
  • Portions of the small intestine lining become damaged as a result of eating food containing gluten
  • This damage limits the absorption of nutrients and causes malnutrition
  • Gluten-free diet is essential
  • Increase consumption of iron-rich foods, vitamins B12,C,D, calcium and folate
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14
Q

Gastroenteritis

A
  • An inflammation of the intestinal tract caused by viruses or bacteria
  • Caused by contact with infected people, food, and objects
  • Consume fluids and electrolytes
  • Avoid citrus fruits, corn, caffeinated drinks, alcohol, oily food, and dairy food
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15
Q

Nutraceuticals

A
  • These are found in natural products and are considered to be beneficial or healthy beyond basic needs.
  • They can be isolated or extracted from products, mostly plants and used as supplements.
  • Some examples include: Omega-3 fatty acids, flax products, carotenoids, soluble and insoluble fibre
  • This term is associated with foods that have something added to them to increase their health factor.
  • They may have a natural occurring nutraceuticals or have had ingredients added, beyond just vitamins or minerals during processing.
  • Functional foods usually have some kind of unique health factor that goes beyond normal benefits.
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16
Q

Food Additives

A
  • Maintain nutritive quality (enhance nutrient profile of foods)
  • Enhance shelf life (preservatives prevent bacteria from growing and inhibit oxidation)
  • Make the food attractive (food dyes, edible waxes are used to add colour lost during manufacturing)
  • Aid in processing, packaging, or storage
17
Q

Trends for Value

A
  • Low-priced, nutritious, tasty food that doesn’t spoil is highly valued
  • High-priced food that spoils easily has a low-value
  • High yield of crops = lower price = high value
  • Demographics - small numbers in house holds affect package sizes that are purchased, leading manufacturers to pack products in smaller sizes.
18
Q

Genetically Modified Foods

A
  • The premise behind modified foods has been around for centuries as farmers have always bred crops and livestock for their desired characteristics.
  • GM or GE foods beings that to a new level by using increasingly modern technology and giving the ability to target specific genes.
  • These are all considered Novel foods which means that they have been altered in some way.
  • GM foods do not need to be labeled as such according to todays law. However, novel food (including those that are GM) must be determined as safe by Health Canada.
19
Q

Organic Foods

A
  • Consumption has increased by roughly by 20% per year over the last decade.
  • In Canada, the term organic is regulated by CFIA and stipulates that 95% of ingredients in the food must be organic.
  • Growers must be certified as organic growers in order to be able to market products as organic.
  • Yearly fees are paid and certification takes place yearly as well.
  • Research has been inclusive to date as to whether or not organic is healthier.
  • It actually shows little to no difference in the amount of nutrients in food.
20
Q

Food Trends: Convenience

A
  • Consumers are looking for easy and quick meals to prepare. 70% of meals are prepared at home, but the types of these meals have changed.
  • Slow cookers, indoor grills, microwaves
21
Q

Food Trends: Authenticity

A
  • Natural foods
  • People are looking to buying more natural foods to start preparation from scratch.
  • Others look for the “naturally” prepared foods in supermarkets.
  • The term “natural” has no legal definition, the CFIA does start that foods labeled as such are not to have added vitamins, minerals, colours, and minimal processing.
  • Also, just because something has natural flavours or colours, does not mean the product itself is natural.
  • If one of many processing methods are used, it changes the product enough that it may not be labeled as natural (i.e. chopping, baking, drying, and canning, etc.)
22
Q

Food Trends: Sustainability

A
  • People are becoming, albeit slowly, more concerned for the environment
  • As a result, there is an increased demand for locally grown and organic foods (help local economy and reduces greenhouse gases required to transport food)
  • This is shown through increased popularity off farmers markets.
  • Many restaurants will highlight what ingredients are locally grown.
23
Q

Nutraceutical Examples

A
  • Carotenoids (red and yellow pigments found in plants, reduce prostate cancer and macular degeneration)
  • Soluble and insoluble fibre (reduce risk of cardiovascular disease and some types of cancers)
  • Conjugated linoleic acid is found in cheese and meets and is believed to reduce risk of certain cancers
24
Q

Why do food trends begin?

A
  • A person’s desire to be healthy.
    • How do you or your parents make decisions about purchasing food products?
      • Shelf life
      • Can it be frozen?
      • How many people?
      • Activities for the week
      • Cost
      • Personal preferences
      • Convenience
      • Nutritional value
      • Allergies
      • Culture/religion
      • Special diets
25
Q

Factors contributed to purchasing food products

A
  • Shelf life
  • Can it be frozen?
  • How many people?
  • Activities for the week
  • Cost
  • Personal preferences
  • Convenience
  • Nutritional value
  • Allergies
  • Culture/religion
  • Special diets