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nutrition food labels must include (3)
may no include (2)
may no include (2)
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things that don;t have to have a nutrition label (5)
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Nutrition
Midterm #1
| Question | Answer |
|---|---|
| nutrition food labels must include (3) may no include (2) | nutrition food facts panel, food ingredient list, percentages of daily values nutrient content claim, diet-related health claims |
| things that don;t have to have a nutrition label (5) | f+V, raw meat (unless grounded) food prepared in a store, food w/ few nutrients, alcohol |
| 5 thing included in the nutrition facts panel | # of calories, serving size, percentage daily values, 13 core nutrients, any nutirents in content claim |
| 13 core ingredients | fat, saturated fat, protein, vitamins A+C, sugars, CHO, fibre, calcium, iron, sodium, cholestral, unsaturated fat |
| % of daily values compares? based on _____ kcal diet example (3) | foods, 2000, moderately active women, teenage girls, sedentary males |
| nutrient content claim highlights? does not guarentee? | only 1 nutrient, nutrient quality of food |
| free.... sodium | <5mg sodium per 100g of food |
| low... fat | "low fat"= 3 g or less per serving |
| reduced | 25% less |
| light | reduced in fat or in calories |
| source | useful amount |
| high or good source | high amount of nutrient |
| very high or excellet source | very high amount of nutrient |
| claims for fibre: excellent source, good source, source and list an example for each | >6g per serving: 1 cup of cooked beans/ raspberries 4-6 g: 1 med bran muffin/ whole wheat pasta/ strawberries/ pear 2-4g: 1 slice of whole wheat bread/ cooked brown rice/ apple/ peanut butter |
| health claims: characterize the relationship between ... require? not permited if? not appropriate? | a nutrient in that food and a disease or health related condition health approval if food not nutrious for food intented for <2 years old |
| 5 approved health claims (hypertension, types of cancers, osteoporosis, heart disease, dental caries) | 1. decrease sodium, increase potasium- helps decrease risk of hypertension 2. adequate in calcium and vit D helps reduce risk of osteoprosis 3. decrease saturated and trans fat helps reduce risk of heart disease 4.rich in V+F helps reduce risk of some |
| phytochemicals act as.... mimikcing... | antioxidants, hormone reactions |
| antioxidants: compounds that | protect cells against damaging free agents |
| Flaxseed consists of what type of fibre(what converts what into what), cautions (2) | lignans- type of fibre that is converted by intestinal bacteria to bioclogically active phytosterols which may decrease colon cancer human studies lacking excess fibre- interfere with absorption of vit and minerals |
| soybeans contain, which decreases risk of, concerns | phytoestrogen (genistien), osteoprosis and certain cancers increase dose of genistein= breast cancer |
| tomatoes, watermelon and papyaya consists of, which increases and decreases what? concern (1) | lycopene: increases prostate health and decreases cervical cancer in women safer to consume V+F rather than supplements safer to consume V+T rather that supplements |
| berries, black and green tea, dark chocolate, olives, onions, red grapes, wine, soy products contain... prevents... concerns (2) | flavanoid antioxidiants may prevent heart disease chocolate high NRG dense high Sugar and fat alcohol is toxic- increase heart disease |
| probiotics contain_____ ex (2) alters the ____ of the ____ prevents _____ of harmful bacteria and protects against | benifical bacteria ( lactobacillus and bifidobacter strains) bacterial milieu of the large intestine overgrowth, certain bowl disorder |
| prebotics _____ food components serve as.... therefore promote? example? | non-digestible, food for probiotic bacteria, growth of probiotics, inlin added to yogurt |
| 4 risks of function foods | 1. issues with safety and effectivness 2. large amounts- purified phytochemicals (different or toxic actions in the body compared to amounts in whole foods 3. untested medical herds- health issues and deaths 4. adding phytochemicals to low nutrient de |
| digestive system, includes | organs break down complex particles- absorbable products includes digestive tract and accessory organs |
| digestive tract | mouth to anus. digest and absorbs nutrients from foods |
| accessory organs (3) purpose | liver, gallbladder, pancreas secrete hormones and enzymes aid in digestion |
| digestion in mouth | starch- salivary amylase- salivary glands |
| esophagus movement | peristalsis |
| LES: made of? purpose? faulty? disease? sysptom? treatment? | ring of smooth muscle that acts as a sphincter, prevents black flow (reflux) occurs with aging, pbesity, excess alcohol, caffenine- gastroesophageal reflex disease heart burn antacids, weight loss, limit caffeine, alcohol, aviod tight clothing |
| stomach: layers of muscle? ph? how many L? secretes? ends @? chruns food into ___ ____ starts protien digestion gastric acids does (4) | 3, 1-2, 2L, pepsin, mucus, gastric acid. pyloric valce. chyme. pepsin. unfolds proteinds (denaturation) activates pepsin destroys harmful organisms releases vit and minerals from food |
| small intestine: how long? starts and ends, major site of___ what does noe require digestion and are absorbed intact? | 20 feet, pyloric sphincter, cecum, digestion and absorption of CHO, FAT and PROTEIN vitamins minerals and water |
| pancreas releases? these ions neutralize? pancreas produces? | alkaline bicarbonate ions, acidic chyme entering small intestine digestive enzymes that act in small intestine |
| bile is produced by ____ stored in ____. required in order to digest ____ | liver, gallbladder, fat in small intestine |
| absorption: nutirents into _____ to ______ (water solulable) or ____ (fat-soluale) | intestinal wall, bloodstream, lymphocytes |
| aid in absorption (3) anything not absorbed is | microvilli, folds, villi large bowl |
| what 5 things are elimited from the body in the bile | h20, fibre, unabsorbed nutrients, bacteria, some bile salts |
| large intestine reabsorbs___ and ___ from stool back into the body secrets ____ for ____ absorbes ____ produced by metabolism of _____ by bacteria living in the ____ LI ends @ | H2O and NaCl mucus for lubrication vit. k, fibre, colon rectum |
| diarrhea: ____ disease managemnt: treat ________, correct _____ and ____ disturbances | crohn's underlying causes, dehydration, electrolyte |
| diverticulosis: abnormal..... that become infected related to lack of ____ and ____ in elederly treatment preventions | pouches in the large bowl wall antibiotics and dietary modifications adequate fibre and increase physical activity |
| two different type of nutrient transportation | bloodstream and lymph |
| bloodstream nutrient transportation: what kind of nutrients (4) to the ____ then___ then ____ via ____ | water soluable (AA, minerals, vitamins, glucose) liver, heart, organs and tissues arteries |
| lymph nutrient transport: what kind of nutrients (2) to the ______ then ____ then _____ near the heart then _____ via arteries within the tissues the blood circulates via ____ | fat-souble nutrients (lipids, fat-souble vitamins) lymphatic system, thoracic duct, bloodstream, tissues and organs, capillaries |
| define utilization | used in cells for metabolic processes |
| nutrients stored in the bone, liver two ways NRG can be stored | calcium, phosphorus and magnesium fat-soluable vitamins and some minerals (copper) fat (adipose cells) CHO (small amounts as muscle and liver glycogen) |
| eliminations of wastes by lungs, urinary system, liver | CO2 carried out in the blood and exchanged for 02- respiration kidneys filter waster and toxins in blood- via bladder in urine removes certain wastes and toxins from blood. metabolizes them, eliminates via bile excreted in feeces |
| regulation of nutrient metabolism | communication between organs and cells occur via hormones and NS |
| hormones secreted by ____ into blood. acts as ___ in organs to obtain ____. what secretes hormones that respond to fluctuations in the blood glucose concentrations? | endocrine glands, messengers, homeostasis, pancreas |
| Pancreas functions: when glucose levels increase pancreas.... | releases insulin which stimulates muscle cells to take up glucose from the blood and store it therefore decreasing the blood glucose to normal |
| pancreas functions: when glucose levels decrease pancreas... | releases glycagon which stimulates the liver to release more glucose into the blood therefore raises glucose levels |
| NS regulation of nutrient metabolism | neurotransmitters released at nerve endings, regulate gastrointestinal system via satiety centre in hypothalamus |
| fight or flight reaction: nerves release _____, glands produce produce _____ +______. metabolism ______. Puplis _____, Muscles ____. breathing _____. HR and BP ____ to pump____. Dig system ____. liver releases... fat cells release | neurtransmitters, epinephrine and norepinephrine,speeds up, dilate, tense, increases, increases, more blood to muscles, descrease, glucose stores into the blood for muscles, release fat for NRG source |
| how many kcal for a 12 oz beer? what measurments of alcohol is = to 100 kcal metabolsim of alcohol: digestion, absortion decrease what hormone production in the brain causes increase urine output cause ____ and _____ depresses the ____ (4) effects | 150 kcal 3.5 oz of wine, 1.5 oz hard liquor, 12 oz light beer, 8 oz soft drink no digestion, absorbed through small intestine and stomach antidiuretic dehydration and mineral loss CNS: impaired judgement and reasoning, voluntary muscle, control of vi |
| alcohol detoxification: major site for alcohol metabolism is ____. 80 % by alcohol _____ and 10% by _______. remaining 10% is... max rate= ____hr per 1 drink | liver, dehydrogenase, microsomal ethonal oxidizing system, excreted via urine and lungs. 1.5 hr |
| define hangover effect of 3 things interferes with.... deficiences of ___ and ____ stimulates.... | mild drug withdrawal syndrome toxic congeners, formaldehyde, and dehydration of brain cells absorption and metabolism thiamin and folate fat deposistion in liver "fatty liver" |
| define diet | food and bervages consumed |
| nutrients | food components required for vital function |
| malnutrition (3) | undernutrtion, over nutrition, imbalance |
| NA diet ratio? what is to be done to balance ratio out? | high in omega 6 low in omega 3, increase fats from fish and Colonna oil |
| chronic desease | degenerative disease, decline in organ function, leading cause of death NUTRITION A BIG FACTOR |
| 7 chronic diseases | cardiovascular disorder (hypertension, ischemic, heart disease, heart attack, stroke) osteoporosis diabetes some cancers diverticulosis chronic gingivitis |
| 6 nutrient classes | vitamins, minerals, proteins, fats, CHO, H2O |
| organic nutrients | vitamins, CHO, protien, fat |
| inoranic nutrients | minerals and h2o |
| nonnutrients: example | not any of the 6 nutrient classes phytochemicals- plant based, health benefits ie. green tea |
| 9 AA | histidine +TVTILLPM threonine valine tryptophan isoleucine Leucine Lysine Phenylalanine Methionine |
| nutraceutical | isolated from food- pill example green tea extract, omega 3 fish pills |
| essential nutrients (5) | body can't make and has to come from the diet 9 AA 2 esstential FA (linoleic acid and alpha-linolenic acid) all vitamins most minerals h2o |
| conditionally essential nutrient: example | nutrients body no longer capable of making to meet requirements example tyrosine, PKU lacks enzymes to convert phenyalanine to tyrosine |
| 6 roles of nutrients | source of NRG building materials growth of tissues/ organs- children and pregnancy regulation of body processes- minerals and vitamins immune function gene regulation |
| chemical NRG is stored in ____ bonds define kilocalorie 1 kcal = define gram | carbon- carbon measure food NRG amount of heat to increase temp of 1kg of water by 1 degree measurement of food by weight |
| Nutrient NRG release (CHO, Protein, Fat and alcohol) | CHO= 4 kcal/g Protien= 4 kcal/g fat= 6 kcal/g alcohol= 7 kcal/g= toxin not nutrient |
| the amount of NRG (kilocalories) in a given food depends on the number of | grams of fat, protein, and carbohydrate that it contains |
| define NRG density (relative to? expressed?) 4 examples of high NRG density and low NRG density | relative to amount of food, and expressed in kilocalories per gram of good butter, oils, high fat dairy products, sweets whole grains, veg, and legumes |
| define basic foods10 examples- basis of____ | have not undergone processing milk, milk products, meats, fish, poultry, v+F, legumes, soy, and whole wheat nutrious diet |
| enriched foods (2 examples) food need to | added nutrients flour: nutrients and minerals orange juice: calcium fortified FOOD NEEDS TO START WHOLE OR BASIC |
| Define natural foods, does not ensure... | food manufactors imply wholesomeness, no legal definition. does not ensure nutrient value |
| staple foods: whats important | eaten daily, high nutrient value- food choices limited |
| define organic foods- ___ certification | plant food grown without pest/fert, anti/hormones voluntary certification |
| fast food: high in | salt, fat, sugar, CHO |
| 4 ways food can be processed, nutrient content may be _____, high in (4) | milling, texture modification, precooking, addition of additives, altered, total and trans fat, salts and or sugar |
| functional foods: example | prevent chronic disease omega 3 reduce risk of heart disease |
| dietary supplements (4 examples) not to replace _____ because they lack _____ | purified nutrients eg. vitamins, minerals, antioxidants, casesin powder. whole foods fibre and phytochemicals |
| 5 characteristics of a nutrious diet | variety, adequate, calorie control, balance, moderation |
| nutrient density helps with | weight loss and management |
| laboratory study caution with.. | live animal or in vitro, carrying results to humans |
| case study cannot be used to | studied and individual or family with an interesting disease extrapolate results to larger populations |
| epidemiological study identifies relationship between | populations- examine existing dietary or lifestyle identify relationship between diet and disease |
| human intervention study.... compares... shows effects of ... | health effects of different interventions, treatment, most powerful tools in nutrition research |
| adventortias | lengthy news ads promoting product for financial gain |
| anecdotal evidence | personal stories |
| testimorials | personal stories given by an individual |
| fraud or quakery | alter a human condition without providing scientific proof |
| registered dieticians | provide nutriton counselling, governmet policy and program planning |
| nutritional scientists | postgraduate training and conduct research |
| diet recall pro, dis, | easy dis: memory, portion sizes, not usual diet |
| diet record | keep track of food intake 3- 5 days. does not realy on memory more accurate. dis. time, portion sizes |
| FFQ | estimate frequency of consumption of specified foods over specified period of time. dis= time memory, incomplete look at whole diet |
| 3 nutrition guidelines for canadians | CFG, health canada nutrition, designed for healthy individuals |
| CFG: what does it include? goals? | amounts and types of food meet nutrient needs for cardiovascular disease maintain heathly body weight prevent nutrition related health problems- chronic disease |
| nutrients contained in V+F | CHO, Fibre, B vit (folate and thiamin) vit A and C, carotenoids, minerals (iron), potassium, magnesium, phyotchemicals- cancer and cardio vascular disease |
| additional recommendations for V+F | 1 dark green (folate) + 1 orange (carotenoids) avoid fruit juice= concentrated sugar and lacks fibre |
| serving size for V+F | M=8-10 F=7-8 1 fresh veg, 1/2 cup cut, 1/4 dried, 1 cup of salad, 1/2 cup of juice, 1/2 cup of cooked leafy green |
| grain products rich in ____ low in _____ provide ___ whole grain ____ nutrients contained (5) | fibre, fat, satiety reduce cardiovascular disease CHO, Fibre, some protien (gluten), B Vit (thiamin, riboflavin, niacin, folate) minerals (iron, zinc, magnesium) |
| serving size for CHO | m= 8 F=6-7 1 slice of bread, half a bagel, half a pita 1/2 cooked rice 2 cups of popcorn 3/4 cereal |
| milk and alternatives: ____ health. nutrients contained (8) ____ added through mandatory fortification | bone. minerals (calcium, zinc, magnesium) riboflavin, folate, vit A+D +B12, protein, CHO , fat Vit A+D |
| additional recommendations | soy products, lactose products, lower fat milk |
| 1 serving milk and alt. | m=2 F=2 1 cup of milk 1/2 cup of canned 1 1/2 oz of hard cheese 1 cup of cottage cheese 2 tablespoons of graded cheese 3/4 yogurt |
| HCN recommendations: _____ appropriate to maintain healthy body weight. total fat ___ NRG, saturated fat ____ NRG, CHO ____. reduce ____ intake. Alcohol ____. Caffenine ____ amount? mandatory.... | NRG intake, <30%, <10%, 55%, sodium, <5%. no more than 4 cups. fluoridation of community water supply to 1 mg/l |
| meat and alternatives includes (6), nutrients contained (7) CHO found only in ____ Vit b 12 found only in____ | shell fish, legumes, lentils, poultry, nuts and seeds protein, fat, iron, zinc, magnesium, vit a, b vit (folate, thiamin, riboflavin, niacin, vit. b6 and b12 plant based foods animal origin |
| additional recommendations for meat and alt. (3) | eat alternatives 2 servings of fish nuts and seeds- heart healthy |
| 1 serving | M:3 F:2 1/2 cooked fish/ chicken 2 eggs 3/4 beans tofu hummus 1/4 nuts 2 tablespoons of peanut butter |
| EAR: nutrient intake goals for ____ of specific ____ - makes needs of ____ used for ____ + _____ | estimated average requirements: groups of individuals, specific gender and stage of the lifecyle. research and policy making |
| RDA= nutrientk intake goals for ____ - ____ of those individuals *most _____ | Recommended dietary allowances: w/in a given life stage and gender group, 97.5% frequently used |
| AL= nutrient intake goals for individuals ____ | Adequate intake: insufficient scientific data to set an RDA |
| UL: define, absense of UL for a nutrient _____ | Tolerable upper intake levels: max intake of nutrient that is safe does not mean it is safe to be consumed in any amount |
| AMDR: NRG from CHO____ NRG from fat ____ NRG from protein___ too low? too high? | Acceptable macronutrient distribution ranges: 45-65, 20-35, 10-35 |
| NRG requirements: 19-30 males ___ for 19 subtract what? 19- 30 females ___ for 19 subtract | 3067 subtract ten 2404 subtract seven |
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