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.
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
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.
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.
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
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
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
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
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
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)
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
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)
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
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
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.
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
- How do you or your parents make decisions about purchasing food products?
25
Factors contributed to 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
