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hlth 230 > Week 1 > Flashcards

Week 1 Flashcards

1
Q

what is nutrition

A

the study of nutrients and other biologically active compounds in foods and in the body; sometimes also the study of human behaviours related to food

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2
Q

what does diet mean

A

the foods (and beverages) that a person usually eats and drinks

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3
Q

what is a lifetime of nourishment?

A
  • body is constantly renewing its structures (muscle, bones, skin, blood)
  • fat added to and used by the body
  • best kind of foods support growth and maintenance of body
  • too much or little of a nutrient over time can have a serious effect
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4
Q

what is malnutrition?

A

any condition caused by excess or deficient food energy or nutrient intake or by imbalance of nutrients

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5
Q

what are the two types of nutrition under malnutrition?

A
  • undernutrition: nutrient or energy deficiencies
  • overnutrition: nutrient or energy excesses
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6
Q

what are two common lifestyle habits other than diet that have more influence on long term health?

A
  • smoking/tobacco use
  • alcohol consumption
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7
Q

what are the four leaing causes of death in canada?

A
  • cancer
  • heart disease
  • cerebrovascular disease (stroke)
  • accidents

three of these are influeced by diet and nutrition

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8
Q

genetics and lifestyle with diet can influence the risk of getting which chronic disease:

A
  • heart disease
  • diabetes
  • some kinds of cancer
  • dental disease
  • adult bone loss
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9
Q

what is a chronic disease?

A

long duration, degenerative diseases charaterized by deterioration of the body organs

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10
Q

what is nutritional genomics (molecular nutrition or nutrigenomics)

A
  • science of how nutrients affect the activity of genes and how genes affect the activity of nutrients
  • could help to determine an individuals specific nutrient needs for health and fighting disease
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11
Q

why does the body require energy

A

to move and work

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12
Q

what is energy?

A
  • the capacity to do work
  • measured in calories (Kcalories)
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13
Q

where does the energy that fuels the human body come from?

A

indirectly from the sun via plants (eat plants, eat animals that eat plants)

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14
Q

what are calories

A
  • units by which energy is measured
  • 1 kilocalorie is the amount of heat necessary to raise the temperature of 1kg of water by 1degree celcius
  • 1000calories=1 kilocalorie
  • 1000 calories - 1 Calorie
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15
Q

what are the 6 classes of nutrients?

A
  • carbohydrate
  • lipid (fat)
  • protein
  • vitamins
  • minerals
  • water

alcohol is not a nutrient as it interferes with body processes

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16
Q

what is a macronutrient?

A
  • required in relatively large amounts per day
  • usually grams/day
  • carbohydrates, protein, fat, and water
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17
Q

what is a micronutrient?

A
  • required in small amounts per day
  • usually milligrams or micrograms/day
  • vitamins and minerals
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18
Q

what are essential nutrients?

A
  • nutrients a person must obtain from food because sufficient amounts cannot be made by the body
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19
Q

what are inorganic nutrients?

A
  • nutrients that contain no carbon
  • water and minerals
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20
Q

what are organic nutrients?

A
  • carbon containing
  • nutrients that contain carbon to carbon bonds or carbon to hydrogen bonds
  • carbohydrates, lipids, protein, vitamins
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21
Q

what are energy yielding nutrients?

A
  • nutrients that can be broken down to provide energy to the body
  • carbohydrates, lipids, protein
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22
Q

what are vitamins and minerals?

A
  • regulators that assist in all body processes, such as digesting food and healing wounds
  • not energy yielding
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23
Q

is alcohol a nutrient? is it energy yielding?

A
  • not a nutrient
  • energy yielding
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24
Q

can we live on supplements only?

A

yes

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25
Q

what are elemental diets? describe.

A
  • a liquid meal replacement diet that offers a complete nutritional profile broken down into its most “elemental” form
  • examples: enteral nutrition and TPN (total parenteral nutrition)
  • contain micronutrients and macronutrients but they are not superior to real food (essential for sick people to survive, formulations continue to improve)
  • could potentially lead to medical problems (ex. fatty liver can be caused by TPN)
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26
Q

what are possible consequences/downsides of living on supplements only?

A
  • if only fed through a vein, digestive organs atrophy
  • lack of digestive tract stimulation (this could weaken the body’s defenses against certain infections)
  • eating can offer both physical and emotional comfort
  • foods are chemically complex, and foods contain nonnutrients and phytochemicals
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27
Q

what are nonnutrients?

A

compounds that are not the 6 classes of nutrients that have biological activity in the body. include phytochemicals

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28
Q

what are phytochemicals

A
  • non nutrient compounds that are found in plant derived foods and have biological activity in the body
  • contribute to the color, taste to foods
  • many are thought to affect. health by reducing disease
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29
Q

what are enriched and fortified foods?

A
  • foods which have nutrients added
30
Q

what are functional foods?

A

a group the foods known to posses nutrients or nonnutrients that might lend protection against diseases (ex. orange juice with calcium)

31
Q

what are natural foods?

A

has no legal definition, often used in advertising

32
Q

what are super foods?

A

has no legal definition, often used in fads

33
Q

what are processed foods?

A
  • foods subject to any milling, alteration in texture, additives, cooking or others
  • can be nutritious or not
  • canada’s food guide recommends limiting highly processed foods
  • usually highin sugar, salt, saturated fat
34
Q

what is nutraceutical?

A

used to describe a product that has been isolated from food often sold in pill form (ex. cod liver oil, cranberry pills)

35
Q

what are staple foods?

A

foods used frequently or daily

36
Q

what are the five key characteristics when planning and reckognizing a healthy diet?

A
  • adequacy: providing all of the essential nutrients, fibre, and energy in sufficient amounts to maintain health and body weight
  • balance: providing foods of a number of different types in proportion to each other, such that foods rich in some nutrients do not replace foods that are rich in other nutrients
  • calorie control: control of energy intake
  • moderation: the dietary characteristic of providing consitituents within set limits, not to excess
  • variety: providing a wide selection of foods
37
Q

what is nutrient density?

A

a measure of the nutrients provided per kcalorie of food

the more nutrients and the fewer calories, the higher the nutrient density

38
Q

why is variety important in a nutritious diet?

A
  • increases likelihood a diet will have adequete nutrients
  • some nonnutrient food components are higher in some foods than others and could be more i important to health
  • help limit toxins
  • can make diet more interesting
39
Q

what are foodways?

A

the sum of a culture’s habits, customs, beliefs and preferences concerning food

40
Q

what is the sybolism sharing ethnic food

A

foods associated with particular subgroups of the population

41
Q

when has most nutrition research been conducted?

A

after 1900

42
Q

what should a nutritional study include?

A
  • be published in a peer reviewed journal
  • state purpose
  • describe research methods
  • should say limitations of the study
  • define the subjects
  • describe previour research and put into proper context
  • does it make common sense?
43
Q

what is a registered dietitian vs a nutritionist?

A

Dietitians
* must meet practice standards
* accredited 4-year or equivalent degree
* accredited dietetic internship or supervised practical training
* successful completition of the Canadian Dietetic Registration Examination
* the title dietitian is protected by law

Nutritionist
* in ontario, anyone can legally provide nutrition information and call themselves a nutritionist
* nutristionist is not a protected title in ontario

44
Q

What is a nutrition assessment and what does it include?

A
  • individual assessment
  • vital component of nutritional care
  • conducted by registered dietitians or healthcare professional
  • comprehensive analysis of nutritional status
  • usually includes: health and diet history (PMHx, 24 recall, usual intake), anthropometric measurements (weight, height, waist circumference), laboratory test data (blood glucose, iron, etc), socioeconomic/social information
  • data is interpreted for current standards of individal’s life (age, sex, etc)
45
Q

what is primary deficiency?

A

a nutrient deficiency caused by inadequate dietary intake of a nutrient

46
Q

what is secondary deficiency?

A

a nutrient deficiency not caused by inadequate intake but by something else such as a disease condition or drug interaction that reduces absorption

47
Q

what are dietary reference intakes (DRI)?

A
  • used for recommendations in canada and US
  • a set of 6 lists of values of nutrient intake for health people
  • used to plan and asses diets
48
Q

what are the 6 lists of values that are included in the DRI (dietary reference intakes)?

A
  • estimated average requirements (EAR)
  • recommended dietary allowances (RDA)
  • adequate intakes (AI)
  • tolerable upper intake levels (UL)
  • chronic disease risk reduction (CDRR)- new
  • Acceptable macronutrient density ranges (AMDR)
49
Q

what is the recommended dietary allowance (RDA)?

A
  • the average daily nutrient intake level that meets the needs of nearly (97-98%) healthy people in a particular life stage and sex group
  • derived from the estimated average requirement
  • nutrient intake goals for individuals
50
Q

what is the adequate intakes (AI)?

A
  • the recommended average daily nutrient intake level based on the intakes of healthy people (observed or experimentally derived) in a particular life stage and sex group and assumed to be adequate
  • set when insufficient evidence for an EAR therefore RDA
  • nutrient intake goals for indnividuals
51
Q

what is the estimated average requirement (EAR)?

A
  • the average daily nutrient requirement intake estimated to meet the requirement of hald of the healthy individuals in a particular life stafe and sex group
  • used in research and policy making
  • basis for RDAs
52
Q

what is tolerable upper intake levels (UL)?

A
  • the highest average daily nutrient intake level that is likely to pose no risk of toxicity to almost all healthy individuals in a particular life stage and sex group
  • usual intake above this level may put a person at risk nutrient toxicity
  • important for taking supplements
  • some nutrients do not have UL values (does not mean safe in any amount)
53
Q

what is chronic disease risk reduction (CDRR)?

A
  • a new DRI category
  • based on chronic diseae risk
  • ex: keeping the sodium intake below the CDRR is
    expected to reduce the risk of chronic disease for theotherwise healthy population while intakes above it will increase risk”
54
Q

What is the acceptable maconutrient distribution ranges (AMDR)?

A
  • values for carbohydrate, fat and protein expressed as percentages of total daily caloric intake; ranges of intakes set for the energy yielding nutrients that are sufficient to provide adequate total energy and nutrients while reducing the risk of chronic diseases
  • 45-65% of energy intake from carbohydrates
  • 20-35% of energy intake from fat
  • 10-35% of energy from protein
55
Q

the DRI committee has made seperate recommendations for specific sets of people. True or False?

A

True

56
Q

who do the recommendations from the DRI apply to?

A

healthy people

  • designed for the health and maintenance and disease prevention in healthy people
  • not for the restoration of health
  • not for repletion of nutrients in those with deficiencies
57
Q

what are the estimated energy requirements (EER)?

A
  • the average dietary energy intake predicted to maintain energy balance in a healthy adult of a certain age, sex, weight, height and level of physical activity consistent with good health
  • enough food energy is critical to support health and life
  • no UL for energy (small emounts of excess energy consumed a day after day cause weight gain and associated disease)
58
Q

How much moderate activity does the DRI reccommend daily?

A

60 minutes

59
Q

how much daily physical activity does Canada’s physical activity guide suggest for adults aged 18-64?

A
  • 150 minutes of moderate to vigorous intensity physical activity per week in bouts of 10 min or more
  • beneficial to add muslce and bone strengthening activities using major muscle groups at least 2 days per week
  • more physical activity provides greater health benefits
60
Q

what is nutrient density?

A
  • measure of nutrients provided per kcalorie of food
  • can help to distinguish between more or less nutritious foods
  • understanding nutrient density can help people add nulk without a lot of calories
61
Q

what foods are most nutrient dense?

A
  • vegetables (non starchy)
  • also usually rich in phytochemicals
62
Q

What is Canada’s food guide and a bit of its history/context?

A
  • july 1942
  • there is also a first nations, inuit, and metis food guide
  • the official “food rules”
63
Q

what does canada’s food guide recommend people eat less of?

A
  • refined grains
  • saturated fats, trans fats, and cholesterol
  • added sugars
64
Q

how do you achieve adequacy, balance, and variety through the food groups?

A
  • adequate: micro and macronutrients
  • balance: ensuring one type of food is not eaten in excess and others not eaten
  • variety: many choices in each group
65
Q

What is discretionary calorie allowance?

A
  • it is the difference between the calories needed to mainain weight and those needed to supply nutrients
  • discretionary calorie allowance- people may choose
  • extra servings of the same nutrient dense foods that make the. base of the diet
  • some less nutrient dense foods they may desire
  • fats: with the recommended limits for saturated fat and trans fat
  • added sugars
  • alcohol within limits
66
Q

What is TPN? What is a consequence of it?

A
  • Total parenteral nutrition
  • can cause fatty liver
67
Q

Why or why not is alcohol or nutrient?

A

not a nutrient since it interferes with body processes

68
Q
A
69
Q
A
70
Q
A

hlth 230 (6 decks)

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