Foods and Nutrition Midterm (first half)

Midterm

What is Nutritional

Sciences?

science that studies nutrients in food, nutrients in the body, and human behavior in relation to food

what is a diet?

the foods and beverages that a person consume

what is food?

an edible substance with physical and chemical

properties

what are the 6 groups of nutrients

1. Carbohydrates, 2. fat, 3. protein, 4. vitamins, 5.

minerals, and 6. water

what are the macronutrients?

carbohydrates, fat, and protein

what are the micronutrients?

vitamins and minerals

what are essential nutrients?

Received from foods only; the body cannot make them

what falls under essential nutrients

Certain amino acids, vitamins, and minerals

what are neutraceuticals?

Food product with medicinal effect

what are functional foods?

Resemble traditional foods but contain physiologically

active components that provide health benefits

what classify as non-nutrients?

Colour, taste, smell, and other characteristics of foo

what are phytochemicals?

Non-nutrient compounds found in plants that have

biological activity in the body

what are processed foods?

Intentionally changed foods

what are ultra-processed foods?

Significantly altered foods

what is malnutrition?

Inadequate nutrition - deficiencies, excesses, or imbalances

in a person’s intake of energy and/or nutrient

what is undernutrition?

Insufficient energy - includes wasting (low

weight-for-height), stunting (low height-

for-age) and underweight (low weight-for-

age)

what is overnutrition?

Excessive energy – obesity, health

conditions

what is a calorie?

unit of energy, amount of heat required to raise the temperature of a litre of water by one degree celsius

how many kcal/g do carbohydrates provide?

4 kcal/g

how many kcal/g do fats (lipids) provide?

9 kcal/g

how many kcal/g do protein provide?

4 kcal/g

what is the only other substance that yields energy?

alcohol

how much energy does alcohol contribute?

7 kcal/g

what is EAR (Estimated Average Requirements)?

How much of a nutrient is needed in the diet, Population-wide averages for nutrition research and policy-making, Average amount that appears sufficient for half (50%) of the healthy population

What is Recommended Dietary Allowance (RDA)?

Nutrient intake ‘goals’ for individuals, Average daily amount of nutrient considered to meet the known nutrient needs of most healthy people (97-98%), Derived from the EARs – but usually greater than EAR – set near the top end range of the healthy population estimated requirements

What are Adequate Intakes (AI)?

Nutrient intake goals for individuals used if set data are not sufficient to

determine EAR (and thus RDA), Used if no RDA exists, Average amount of nutrient that a group of healthy individuals consume, AI is expected to meet or exceed the needs of most individuals

What is Tolerable Upper Intake Level (UL)?

Highest daily nutrient intake level that is likely to pose no risk of adverse health effects in almost all individuals, Use strong scientific evidence to set UL, Sometimes not determined (ND) – does not mean no UL, we just don’t know what the UL would be

What is Chronic Disease Risk Reduction Intakes (CDRR)?

Newer category to determine intake levels that are expected reduce risk of developing a chronic disease, Levels reflect the nutrient intake associated with a low risk of chronic disease, First to incorporate this was Na+ (Sodium), as high intakes are associated with life-threatening conditions

What is Estimated Energy Requirement (EER)?

Average dietary energy intake that is predicted to maintain energy balance in a healthy individual, Calculation that considers one’s sex, age, weight, height, and activity level to determine one’s daily calorie needs

What are the Acceptable Macronutrient Distribution Ranges (AMDR)?

Protein: 10-35% of your calorie intake, Fat: 20-35% of your calorie intake, Carbohydrate: 45-65% of your calorie intake

What is ABCD?

Anthropometric Measurements, Biochemical Analyses, Clinical Examination, and Dietary Assessment

What is a chronic disease?

characterized by a slow progression and long duration

What are the 6 diet planning principles?

Adequacy, Balance, Energy, Nutrient Density, Moderation, and Variety

Describe adequacy.

Provides a sufficient amount of nutrients and energy to meet the needs of generally healthy people

Describe Balance

Consuming enough foods across the major food groups, Helps ensure adequacy, Canada’s Food Guide (CFG)

Describe Energy (kcal) Control

Amount of energy going into the body should balance with the energy being taken out (exertion/movement), Energy balance is needed for weight maintenance, Overconsumption may result in weight gain whereas underconsumption may result in weight loss

Describe Nutrient Density

The amount of nutrients present in food in comparison to energy (calories), Higher nutrient density helps promote adequacy (meeting nutrient needs) and energy balance

Describe Moderation

Contributes to adequacy, balance and kcal control, We want to promote intake of high nutrient dense foods and eat low nutrient dense foods less regularly (in moderation), Foods high in solid fat (i.e., high in saturated fat) and added sugar (i.e., added during food processing) should be consumed in moderation

Variety

Promotes adequacy, balance, kcal control, nutrient density, and moderation, Higher variety within food groups allows for consumption of an array of macro and micronutrients, Decreased contamination risk over time, Enjoyment of food

When did Canada’s Food Guide Start?

1942 in response to World War II food crisis

Which vitamin are orange vegetables a good source of?

Vitamin A

Which vitamin are dark green vegetables a good source of?

folate (vitamin b)

What sources are plant-based proteins good for (nuts, seeds, legumes)?

fibre, b vitamins, iron, protein, zinc

What are lipids?

organic (carbon-containing) compounds