FNH 355 Final Exam

What does it mean to experience hunger

Not receiving adequate dietary intake to support the requirements of a happy and healthy life

What are the 4 Cs of causes of rising world hunger

Cost, Climate, Conflict, COVID

What can we learn from analyzing global daily supply of calories and women's requirements

Women's requirements exceed men's, but total daily supply of calories far exceeds both. Increasing food distribution is more important than food production.

What % of people in the world have low iron status

1/3

What are the consequences of undernutrition at the individual level

Fatigue, headaches, reduced productivity, hairloss, poor cognitive development, increased risk of infection

What are the consequences of undernutrition at the population level

Reduced worker capacity, reduced GDP, labour force, economic growth, pressure on healthcare system

Why does low iron status result in fatigue

Iron is a key mineral in red blood cells, Responsible for oxygen transport, Not enough iron, cannot produce enough red blood cells and transport oxygen around the body

What are the potential causes of anemia

"Iron responsible for 50%, Can also be caused by Vitamin B12 deficiency and others"

What subset of the population is particularly high in anemia prevalence and why

Women have high nutritional requirements and monthly blood loss resulting in loss of blood and iron

Name 7 impacts of overnutrition

Obesity, Type 2 diabetes, Stroke, Hypertension, Death, Cardiovascular disease, Cancer

What does malnutrition mean

Malnutrition is a state of inadequate nutritional status with undernutrition AND overnutrition. Good nutritional status is a spectrum between under and overnutrition.

What are the causes of under- and overnutrition

Consumption of too few/too many calories, vitamin toxicities, micronutrient malnutrition

How and where have post-pandemic food security recovery changed in different areas

High recovery in Latin America and Asia; lower recovery in Sub-Saharan Africa

Where is the high proportion of food insecurity? By population?

Proportion: Africa

Population: Asia

How did food insecurity change during COVID

Food insecurity rising was buffered by governmental support yet resulted in a rapid rise when income support ran out (2022)

What % of BC households are classified as food insecure

24%

food security

A state when all people at all times have physical and economic access to safe and nutritious foods that meets their dietary needs and food preferences for an active and healthy life

Who (2 groups) are typically most vulnerable to undernutrition

Infants/young children and pregnant/breastfeeding women

What makes food insecurity in the Gaza Stript of Palestine unusual

It is the first time ever recorded to have 100% food insecurity

Define undernutrition

Not enough calories, not enough protein, not enough vitamins and minerals

overnutrition

Too many calories, overconsumption of specific nutrients

What is malnutrition

Either end of the spectrum (under or over) can be malnutrition

Approximately how many people experienced hunger in 2024

~673 million people

What % of the global population experienced hunger in 2024

8.2% (did not consume enough food for a healthy, active life)

How does undernutrition affect nations' economies

Reduces economic growth by 2-8% due to loss of productivity, reduced cognition and education

What % of adults in the world are classified as overweight or obese

~40% overweight or obese; ~13% classified as obese

How many adults die each year as a result of overnutrition-related causes

~4.7 million adults

What region has consistently high anemia prevalence in women of reproductive age

South Asia is consistently high; Sub-Saharan Africa is trend downward

What region has slightly rising anemia prevalence in women

North America is slightly rising

What is the food security situation in Yemen

Civil war since March 2015 one of largest humanitarian crises; people displaced; limited access to services; food production and procurement difficult; 90% of staple foods imported; millions of women and children have acute malnutrition; economic collapse

What are the subgroups most impacted by food insecurity

Those in conflict zones; Rural populations with limited access to nutritious foods; Children; Displaced/traumatized populations; Pregnant women; Breastfeeding women

What does the coexistence of undernutrition and overnutrition in the same countries indicate

Both undernutrition and overweight exist in most countries simultaneously

What region showed the most notable post-pandemic recovery in food insecurity

Latin America and the Caribbean

How many people experienced hunger globally in 2024

~673 million

What are the trends in global hunger

Gradual decrease until 2018, rise until 2021 with a small decline since then

calorie

A unit of energy measured in food (kcal)

What are the 3 uses of energy in the body

1. Basal metabolism (60-75% of total)

2. Physical activity (most variable)

3. Dietary thermogenesis (energy to ingest and digest food)

What is basal metabolism

Energy required to maintain normal body functions while at rest

What is dietary thermogenesis

Energy used to ingest and digest food

What is digestion

The process of breaking food down into substances that can be absorbed by the body (via mechanical and chemical processes)

What is peristalsis

Pattern of contraction and relaxation of the intestine propel food contents forward

absorption

The process by which nutrients are transferred from the digestive system (gastrointestinal tract) into body fluids for transport throughout the body

What is a calorie (kcal) defined as

The amount of energy required to raise 1 kg of water by 1°C

Body fat is much

Less metabolically active, requiring less energy

How does a bomb calorimeter work

Food is completely burned in a container surrounded by water; energy released as heat raises water temperature, reflecting the food's energy content

What are the 3 macronutrients

Carbohydrates (CHO), Protein, and Fat

How many kcal per gram does each macronutrient provide

Carbohydrates: 4 kcal/g | Protein: 4 kcal/g | Fat: 9 kcal/g

What are the two energy sources?

Macronutrients, alcohol

What is the difference between macronutrients and micronutrients

Macronutrients provide energy (carbs, protein, fat); micronutrients (vitamins, minerals) do not provide calories but are needed in smaller quantities

What are the 2 major uses of carbohydrates

1. Energy

2. Provide taste, sweetness, and palatability

What is the only simple sugar the body uses for energy

Glucose (the 'energy currency')

What are the 3 types of carbohydrates

1. Simple sugars

2. Complex carbohydrates (starches)

3. Fibre

What are monosaccharides? Give examples.

Simple sugar molecules that require no digestion, immediate digestion; examples: glucose, fructose, galactose

disaccharides

Two monosaccharides joined together; examples: sucrose (glucose + fructose), maltose (glucose + glucose), lactose (glucose + galactose)

What are polysaccharides / complex carbohydrates

Long chains of glucose molecules; includes starches, glycogen, and dietary fibre

What is glycogen

The storage form of glucose in the liver and muscle ('animal starch'); present in small amounts

dietary fibre

Polysaccharides that cannot be digested, humans lack the enzymes to break them down; supports gastric motility and reduces cardiovascular risk, doesn’t provide energy

What are famine foods

Foods that would otherwise be considered inedible but are eaten during extreme food scarcity (e.g., leaves, corn husks, bark); difficult to digest (polysaccharides) and provide little nutritional benefit

What are staple foods? Give examples.

Foods eaten regularly in large amounts that supply a large proportion of dietary energy and nutrients; examples: maize, rice, wheat (~60% of world's food energy)

Why can't staple foods alone meet all nutritional needs

They cannot supply all required nutrients — dietary diversity is needed

What is the adequate intake recommendation for carbohydrates (AMDR) for adults

45-65% of total kcal

What is the AMDR for carbohydrates for children 1-3 years

45-65% of total kcal

What protein intake does adequate carbohydrate consumption prevent

Protein breakdown (protein-sparing effect)

What are the 4 major functions of protein

1. Structural material (muscles, connective tissue, hemoglobin)

2. Functional roles (enzymes, hormones, transporters, immune system)

3. Maintains and repairs protein-containing tissues

4. Energy source (not primary function)

How many amino acids are used to make proteins? How many are essential?

20 total, 9 are essential and must be consumed through diet

What is a complete protein

A protein containing all essential amino acids in amounts needed to support the body's protein requirements; found in animal-derived foods

What is an incomplete protein

A protein deficient in one or more essential amino acids; typically found in plant-derived foods

limiting amino acid

The essential amino acid present in least amount relative to the body's requirement in an incomplete protein; e.g., lysine is the limiting amino acid in cereal grains

What are complementary proteins

Two incomplete proteins that together provide all essential amino acids; e.g., legumes + cereal grains (beans and rice, peanut butter and bread)

What is the one complete plant protein

Soy - it contains all essential amino acids in sufficient quantities to support human needs

What is the AMDR for protein for adults

10-35% of total kcal (0.85 g/kg/day)

What is the AMDR for protein for children 1-3 years

5-20% of total kcal

In what circumstances are protein requirements increased

1. Infections, burns, fever, surgery

2. Pregnancy (second half)

3. Breastfeeding

4. Infant and young children (growth)

What are consequences of protein intake > 45% of kcal

Nausea, weakness, diarrhea, and eventually death (acute impacts)

What are consequences of chronically high protein intake

Linked to osteoporosis, kidney stones, cancer, heart disease, obesity

What are lipids

A broad category including fats, oils, cholesterol, and triglycerides; common property is that they are not water-soluble

What are the additional effects of low protein consumption?

Might be lacking in other micronutrients

How many kcal does 1 gram of fat provide

9 kcal/g

What are the 5 functions of fat

1. Concentrated energy source

2. Carrier for fat-soluble vitamins (D, E, A, K)

3. Adds flavour and palatability

4. Contributes feeling of satiety

5. Component of cell membranes, vitamin D, sex hormones

What is a triglyceride

Glycerol + 3 fatty acids; makes up 98% of dietary fat intake and the vast majority of the body's fat stores

What are saturated fatty acids

Fatty acids where carbon atoms are attached to the maximum number of hydrogen atoms (no double bonds); solid at room temperature (palm and coconut oil also solid); mostly found in animal products

What are unsaturated fatty acids

Fatty acids with at least one double bond between carbons; liquid at room temperature; best sources are plant foods

What is the difference between monounsaturated and polyunsaturated fats

Monounsaturated: one double bond between carbons

Polyunsaturated: more than one double bond between carbons

What are the two essential polyunsaturated fatty acids

Linoleic acid (omega-6) and Alpha-linolenic acid (omega-3)

What is the AMDR for fat for adults

20-35% of total kcal

What is the AMDR for fat for children 1-3 years

30-40% of total kcal

What does research show about high-fat diets and mortality

Higher fat intake (higher % kcal from fat) is associated with LOWER risk of overall mortality

What does research show about high-carbohydrate diets and mortality

Higher carbohydrate intake is associated with HIGHER risk of overall mortality

Where is approximately half of the body's protein found

In muscle

Why do children aged 1-3 need a higher fat AMDR than adults

Higher energy density needs, higher energy requirements, and smaller stomach capacity

What are the two issues to consider when assessing protein intake adequacy

1. Quantity (how much) 2. Quality (completeness of amino acid profile)

What are the two categories of vitamins

Fat-soluble vitamins (D, E, A, K) and water-soluble vitamins (C and B vitamins)

What are vitamins

Organic compounds (contain carbon) that are essential nutrients.

Body cannot produce them in sufficient amounts (except sometimes Vitamin D), so they must be consumed in small amounts through the diet

Inadequate intake leads to dietary deficiency

How many vitamins are there total? How are they divided?

13 vitamins total: 4 fat-soluble and 9 water-soluble

What are the 4 fat-soluble vitamins

D, E, A, K

Where are fat-soluble vitamins stored in the body

Primarily in fat tissue and the liver

Why do fat-soluble vitamin deficiencies take longer to develop

Because extra amounts are stored in fat and the liver, providing a reserve when dietary intake is poor

What is the risk of consuming too much of a fat-soluble vitamin

Nutrient toxicity, since they are hard to excrete (e.g., Vitamin A can cause birth defects)

What are the water-soluble vitamins

Vitamin C and the B vitamins

How are water-soluble vitamins handled when consumed in excess

Excreted in the urine as the body does not store them well