Exam (elaborations)
Basic Human Nutrition Final (hlth 230)
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Basic Human Nutrition Final (hlth 230)
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Basic Human Nutrition Final (hlth 230)Why people choose foods - ANS-Habit, Ethnic heritage or tradition, Social Interactions,
Availability, Convenience and Economy, Positive and negative associations, Emotions,
Values, Bodyweight and image, Nutrition and health benefits
Functional foods - ANS-foods that contain physiologically active compounds that
provide health benefits beyond their nutrient contributions
ex. tomatoes
Phytochemicals - ANS-non nutrient compounds found in plant-derived foods that have
biological activity in the body
ex. fortified foods
Nutriton - ANS-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
Diet - ANS-the foods (including beverages) a person eats and drinks
6 classes of nutrients - ANS-carbohydrates, fats, proteins, vitamins, minerals, water
Malnutrition - ANS-any condition caused by excess or deficient food energy or nutrient
intake or by an imbalance of nutrients
Undernutrition - ANS-nutrient or energy deficiencies
Overnutrition - ANS-nutrient or energy excess
Chronic diseases - ANS-long duration, degeneration diseases characterized by
deterioration of the body organs
Leading causes of death in Canada - ANS-1. cancer
2. heart disease
3. cerebrovascular disease which are influenced by diet and nutrition
Examples of chronic diseases - ANS-heart disease, diabetes, cancer, dental disease,
stroke, adult bone loss
,Nutritional genomics - ANS-the science of how nutrients affect the activities of genes
and how genes affect the interactions between diet and disease
Other names for nutritional genomics - ANS-molecular nutrition or nutrigenomics
Energy - ANS-the capacity to do work
1000 calories equals - ANS-1 kilocalorie
1 kilocalorie - ANS-the amount of heat required to raise the temperature of 1kg of water
by 1 degree celsius
Macronutrients - ANS-required in large amounts per day
Micronutrients - ANS-required in small amounts per day
Essential Nutrients - ANS-nutrients that a person must obtain from food (cannot be
made by body)
Inorganic Nutrients - ANS-nutrients that contain no carbon
Organic Nutrients - ANS-nutrients that contain carbon
Energy yielding nutrients - ANS-nutrients that can be broken down to provide energy to
the body
Types of macronutrients - ANS-carbs, protein, lipids, water
Types of micronutrients - ANS-vitamins and minerals
Inorganic nutrients - ANS-minerals and water
Organic nutrients - ANS-carbs, lipids, proteins, vitamins
Non-energy yielding nutrients - ANS-vitamins, minerals, water
Energy yielding nutrients - ANS-carbs, proteins, lipids
Energy in carbs - ANS-4 cal/g
,Energy in fat - ANS-9cal/g
Energy in protein - ANS-4cal/g
% of calories from carbs - ANS-45-65%
% of calories from fat - ANS-20-35%
% of calories from protein - ANS-10-35%
Essential nutrient - ANS-a nutrient that a person cannot make in adequate amounts to
sustain life
Non-essential nutrients - ANS-does not need to be derived from food bc body can make
enriched foods and fortified foods - ANS-foods that have had nutrients added to them
(ex. White bread)
functional foods - ANS-appear similar to conventional foods, consumes as part of the
usual diet, with demonstrated physiological benefits or with the ability to reduce chronic
disease risks beyond basic nutrient functions (ex. Oatmeal)
natural foods - ANS-no definition, used in advertisements
super foods - ANS-no definition, used in fake advertisements
processed foods - ANS-foods subject to any milling, alteration in texture, additives,
cooking or others
nutraceutical - ANS-describes a product that has been isolated from food often sold in
pill form (ex. Cod liver oil)
basic foods - ANS-vegetables, fruit, milk, meat and grains
Healthy diets include - ANS-adequacy, balance, calorie control, moderation, variety
adequacy - ANS-providing the nutrients, fibre and energy in sufficient amounts to
maintain health
, balance - ANS-providing foods of a number of different types in proportion to each other
(ex. Milks and alternatives)
calorie control - ANS-energy with food coming in should balance with the body's energy
requirements
moderation - ANS-nothing in excess, providing dietary restrictions while enjoying some
foods on occasion
variety - ANS-providing a wide selection of foods
Excuses for not eating well - ANS-no time, crave fast food, too little money, like to eat
large portions, take vitamins instead, love sweets
Factors that drive food choices - ANS--convenience
-advertising
-availability
-economy
-emotional comfort
-habit
-personal preference and genetics
-positive associations
-region of the country
-social pressure
-values or beliefs
-weight
-nutritional value
EAR - ANS-Estimated Average Requirement
RDA - ANS-recommended dietary allowance
AI - ANS-Adequate Intake
UL - ANS-Tolerable Upper Intake Level
Estimated average requirements definition - ANS-The average daily amount of a
nutrient that will maintain a specific biochemical or physiological function in half the
healthy people of a given age and gender group
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