Food Science Human Nutrition Week 1

studied byStudied by 0 people
0.0(0)
learn
LearnA personalized and smart learning plan
exam
Practice TestTake a test on your terms and definitions
spaced repetition
Spaced RepetitionScientifically backed study method
heart puzzle
Matching GameHow quick can you match all your cards?
flashcards
FlashcardsStudy terms and definitions

1 / 58

encourage image

There's no tags or description

Looks like no one added any tags here yet for you.

59 Terms

1

Influences on food choices:

  • Hunger and satiety

  • Habit

  • Social interactions

  • Emotions

  • Personal preference

  • Marketing

  • Ethnic heritage or tradition

  • Convenience and availability

  • Food fads

  • Positive and negative associations

  • Health

New cards
2

Issues with the marketing tendencies of the food industry

They create highly processed foods that are cheap, tasty and desirable, and market them widely to increase their financial gains. However these products are often energy dense and low in nutrients, meaning they are not necessarily healthy. Marketing towards children can promote an unhealthy diet.

New cards
3

Nova classification

A classification system with categories for foods according to their level of processing. Includes:

  • Unprocessed/minimally processed foods

  • Processed culinary ingredients

  • Processed foods

  • Ultra - processed foods

New cards
4

Unprocessed/Minimally processed foods

Foods which haven’t undergone processing and are eaten in their natural form, or have undergone minimal processing such as peeling, milling, grinding and pasteurisation. eg: milk, vegetables, beans

New cards
5

Processed culinary ingredients

Ingredients sourced from minimally processed foods and used to season and cook culinary dishes. eg: salt, sugar, oil, butter

New cards
6

Processed foods

Food products created by combining minimally processed foods with processed culinary ingredients. eg: bread, cheese, canned foods, cured meat.

New cards
7

Relationship between level of food processing and chronic disease according to research

Diets high in highly processed foods increase risk of chronic disease while diets low in highly processed foods decrease risk of chronic disease.

New cards
8

Nutrient composition of the body

  • 60% water

  • Fat of around 13-30%

  • Protein makes up around 20%

  • Carbs, vitamins and minerals make up a very small proportion of body weight.

New cards
9

Macronutrients

Nutrients that contribute energy to the body and are needed in large quantities. They are organic molecules (contain carbon)

Types of macronutrients:

  • Carbohydrates (17kJ/g)

  • Protein (17kJ/g)

  • Fat (37 kJ/g)

New cards
10

Micronutrients

Nutrients required by the body in small amounts.

Types of micronutrients:

  • Vitamins (organic)

  • Minerals (inorganic)

New cards
11

Types of nutrients

  • Macronutrients

  • Micronutrients

  • Water

New cards
12

Is alcohol a nutrient and why?

No, it is not a nutrient, since it interferes with healthy functioning of organs and brain. However it contributes energy at 29kJ/g.

New cards
13

How the body uses energy

Energy from food is used to fuel all daily functions of the body. If the energy is not used straight away, it is stored for later use as fat. Energy consumption exceeding daily use will increase fat stores. Energy consumption insufficient for daily needs will decrease fat stores.

New cards
14

Water soluble vitamins

  • B1 Thiamin

  • B2 Riboflavin

  • B3 Pantothenic acid

  • B6 Pyridoxine

  • B7 Biotin

  • B9 Folate

  • B12 Cobalamin

  • C Ascorbic acid

  • (Basically all B group vitamins and vitamin C)

New cards
15

Fat soluble vitamins

Vitamins A, D, E and K (think ants drink, eat and kill)

New cards
16

Minerals

Inorganic substances that do not provide energy.

  • Essential minerals: cannot be produced by the body therefore must be sourced from food.

New cards
17

16 Essential Minerals

Macrominerals:

  • calcium

  • phosphorus

  • potassium

  • sodium

  • chloride

  • magnesium

  • sulphate

Microminerals / trace minerals:

  • iron

  • iodine

  • zinc

  • chromium

  • selenium

  • fluoride

  • molybdenum

  • copper

  • manganese

New cards
18

Why is water an essential nutrient

The amount needed exceeds the body’s ability to produce it, so it must be sourced externally. It provides the environment in which biochemical reactions can take place, as well as allows for transport of vital compounds around the body. It fills the spaces between cells and forms the structure of large molecules such as protein.

New cards
19

When is nutrition information deemed scientific and therefore worthy of trust?

When the information is backed by research gathered using the scientific method.

New cards
20

Epidemiological/Observational Studies

Research takes place through observation of a relationship between a factor and its outcome, with no active involvement or manipulation of variables conducted by the researcher.

Types of Epidemiological Studies:

  • Cross Sectional

  • Case Control

  • Cohort / Longitudinal

New cards
21

Cross Sectional Study (Epidemiological)

Data collected from a group of people at a Single point in time

New cards
22

Case Control study (Epidemiological)

Data collected from a group of people with a certain condition or disease compared with a group of people who do not.

New cards
23

Cohort/Longitudinal study (Epidemiological)

Data collected from a group of people over a period of time.

New cards
24

Strengths of Epidemiological Research Design

  • can conduct research where an experimental research design would be considered unethical (eg: if participants needed to see if a particular drug caused cancer and only participants who already took the drug for other reasons were observed)

  • Can be used for large studies

  • Determines associations, which can raise questions for further study

New cards
25

Weaknesses of Epidemiological Research designs

  • Cannot establish cause - effect relationships

  • Results may therefore be open to interpretation and dispute

  • Variables can’t be controlled

New cards
26

Experimental Research Design

A researcher actively manipulates and controls variables to investigate whether there is a causal effect between variables.

New cards
27

In Vivo experiment

Experimental research where research is carried out inside living organisms.

New cards
28

In Vitro

Experimental research that is carried out outside a living organism (eg cells in a culture when chemicals are added)

New cards
29

Strengths of an Experimental Research Design

  • Variables can be controlled and manipulated to establish a cause effect relationship

New cards
30

Weaknesses of experimental research designs

  • Experimental designs may not be able to be performed for ethical reasons

  • Results from animal trials cannot always be generalised to humans

New cards
31

Features of a good research design

  • Control group to provide a standard to which experimental results can be compared. If the experimental group results differ from control group results, it can be assumed that the IV caused the change in DV.

  • Double blind experiment: neither participants nor researchers know which participants are in the experimental or control group. This helps to prevent bias.

  • Large sample size.

New cards
32

Information taken when conducting a nutrition assessment of an individual

  • Historical information (health, medical history, family history, socioeconomic status etc)

  • Anthropometric data (weight, height, skin fold measurements etc)

  • Physical examination (hair, eyes, skin, nails etc)

  • Lab tests (blood and urine tests)

New cards
33

Information taken when conducting a nutrition assessment of a population

  • National and state surveys

New cards
34

Measures for dietary intake assessment

  • food records

  • food frequency

  • 24 hour recalls (what they have consumed 24 hours before the interview)

These responses are compared to Nutrient Reference Values and the Australian Guide to Healthy Eating.

New cards
35

Nutrient Intake Values

  • EAR (Estimated Average Requirement)

  • RDI (Recommended Daily Intake)

  • AI (Adequate Intake)

  • UL (Upper Level of Intake)

  • Suggested Dietary Targets (SDT)

New cards
36

EAR

Estimated daily nutrient level required to meet the requirements of half the healthy individuals in a particular life stage and gender group.

New cards
37

RDI

The average dietary daily intake level that meets the requirements of 97-98 percent of healthy individuals at a particular life stage and gender group. Intake at or above this level is unlikely to be inadequate.

New cards
38

AI (Adequate Intake)

An estimated adequate intake of the particular nutrient set based on population median intake and assuming that Australian populations were not deficient for that particular nutrient. An AI is set when there is not enough evidence to form an EAR and subsequently a RDI.

New cards
39

UL (Upper Level of intake)

The highest average daily intake that is unlikely to pose risk for health problems. The greater the daily intake goes above UL, the higher the risk for adverse health impacts.

New cards
40

Energy Recommendations

  • Estimated Energy Requirement (EER): The average amount of dietary energy predicted to maintain energy balance in a healthy adult of defined age, gender, weight, height and level of physical activity, consistent with good health.

  • Acceptable Macronutrient Distribution Range (AMDR): an estimated range of intake for each macronutrient (expressed as a percentage contribution to energy) for individuals, which would allow for an adequate intake of all the other nutrients whilst maximising general health.

New cards
41

Double burden of malnutrition

When both undernutrition and overnutrition coexist within the same individual or population.

  • eg in an individual: overnutrition of macronutrients simultaneously with undernutrition of micronutrients.

New cards
42

Stages of Nutrient Deficiency

  • Stage 1: Inadequate nutrient intake or absorption, which may be due to primary deficiency or secondary deficiency.

  • Stage 2: Reduced stores of nutrient in body (covert and subclinical)

  • Stage 3: Abnormal functioning in the body

  • Stage 4: Physical signs and symptoms of nutrient deficiency that are overt and clinical.

New cards
43

Risk Factors for Overnutrition related chronic diseases

  • Genetics

  • Age

  • Sex

  • Tobacco

  • Physical inactivity

  • Socioeconomic status

  • Ultra processed foods

  • Processed meat

  • soft drinks

Types of risk factors: non-modifiable and modifiable (we have control over)

New cards
44

Chronic diseases relating to overnutrition

  • Heart disease

  • Stroke

  • Cancer

  • Diabetes

New cards
45

Principles of Dietary Planning

  • Adequate energy and nutrients for body’s needs

  • Balanced quantities of foods from each of the food groups

  • Nutrient density for the least energy

  • Moderation - regular consumption of minimally processed foods and occasional consumption of ultra processed foods.

  • Variety of foods from each food group

New cards
46

Number of KJ in a Calorie

1 Kcal = 4.2 KJ

New cards
47

Australian Dietary Guidelines

  1. Achieve and maintain a healthy weight, be physically active and choose amounts of nutritious food and drinks to meet your energy needs.

  2. Enjoy a wide variety of nutritious foods from the five food groups each day (vegetables, fruits, grains, protein, dairy)

  3. Limit intake of foods containing saturated fat, added salt and added sugars

  4. Encourage, support and promote breastfeeding

  5. Care for your food; prepare and store it safely.

New cards
48

Equity and Social Determinants of health for Aboriginal and

Torres Strait islanders - Australian Dietary guidelines Appendix A

  • Enjoy traditional foods whenever possible

  • Find alternative calcium sources to dairy, as lactose intolerance is prevalent in Indigenous communities.

  • Choose foods most like traditional bush foods when shopping.

New cards
49

Australian Guide to Healthy Eating

Visual guide that illustrates the proportion of the five food groups that should make up your diet each day. The five food groups are:

  • Vegetables and legumes

  • grains and cereals

  • Meat and alternatives

  • Milk, cheese, yoghurt and alternatives

  • fruit

New cards
50

Lean Meat and Poultry, seeds, legumes, beans

  • source of protein

  • source of vitamins and minerals (niacin, thiamin, B6, B12, iron, magnesium, potassium and zinc)

  • 1 serve =

    • 65g cooked meat

    • 80g cooked chicken

    • 2 large eggs

    • 1 cup cooked lentils

    • 30g nuts/seeds

  • 2.5 serves a day recommended for women, 3 for men.

New cards
51

Dairy and Alternatives

  • source of protein

  • source of calcium, riboflavin, B12, magnesium, potassium, vitamin D

  • 1 serve = 1 cup milk

  • 200g yoghurt

  • 2 slices cheese

  • 2.5 serves per day recommended

New cards
52

Unsaturated Fats and Oils (not one of the 5 food groups)

  • source of vitamin E

  • Source of omega 3 and omega 6

  • small amounts needed only

New cards
53

Discretionary foods and beverages

  • contain saturated fats, added sugar and salt, alcohol

  • Not necessary for good health

New cards
54

Labelling Requirements for packaged food according to Food Standards Code

  • Name and description of food

  • warning statements

  • Ingredients list - in descending order of weight

  • Date marking

  • Directions for use and storage

  • Nutrition information panel

  • Nutrition, health and related claims

  • Country of origin

New cards
55

Nutrient Claims on food packaging/advertisements

Voluntary statement relating to amount of nutrient in a product

New cards
56

Health claims

Must be backed by scientific evidence. Can only be made on food products that meet Nutrient Profiling Scoring Criterion (NPSC).

Two types of health claims:

  • General health claim: claims about a nutrient and its effects on health, without mentioning a specific disease or symptom of a disease.

  • High health claim: references a specific disease or biomarker in relation to the nutritional content.

New cards
57

Reasons a plant based diet may be chosen

  • Health reasons

  • Religeon

  • Animal ethics

  • Environmental concerns

New cards
58

Nutrients at risk of underconsumption with a plant based diet

  • iron

  • protein

  • B12

  • zinc

  • calcium

  • Omega 3 fatty acids

  • vitamin D

New cards
59

Functional Foods

Foods that have health benefits beyond their nutrient contributions (i don’t fully know what this means)

New cards

Explore top notes

note Note
studied byStudied by 64 people
213 days ago
4.7(3)
note Note
studied byStudied by 26 people
891 days ago
5.0(1)
note Note
studied byStudied by 25 people
514 days ago
5.0(1)
note Note
studied byStudied by 4 people
688 days ago
5.0(1)
note Note
studied byStudied by 16 people
903 days ago
5.0(1)
note Note
studied byStudied by 10 people
760 days ago
5.0(1)
note Note
studied byStudied by 67 people
701 days ago
5.0(4)
note Note
studied byStudied by 44 people
758 days ago
5.0(3)

Explore top flashcards

flashcards Flashcard (92)
studied byStudied by 11 people
841 days ago
4.0(1)
flashcards Flashcard (116)
studied byStudied by 10 people
800 days ago
5.0(1)
flashcards Flashcard (43)
studied byStudied by 15 people
3 days ago
5.0(1)
flashcards Flashcard (57)
studied byStudied by 17 people
750 days ago
5.0(2)
flashcards Flashcard (40)
studied byStudied by 2 people
177 days ago
5.0(1)
flashcards Flashcard (71)
studied byStudied by 42 people
385 days ago
5.0(4)
flashcards Flashcard (82)
studied byStudied by 41 people
88 days ago
5.0(1)
flashcards Flashcard (222)
studied byStudied by 29 people
646 days ago
5.0(1)
robot