Midterm 1 Nutrition Topics to Study PDF

Different types of nutrition research An observational study is when a researcher observes and collects data without changing a variable, while an observational studies is when a researcher changes a variable to see its effects on an outcome 3\. Difference between experimental evidence, observatio...

Different types of nutrition research An observational study is when a researcher observes and collects data without changing a variable, while an observational studies is when a researcher changes a variable to see its effects on an outcome 3\. Difference between experimental evidence, observational evidence, and\ anecdotal evidence. Anecdotal evidence is a testimony, personal experience and misleading Scientific evidence provides proof through research experiments and observation, reliable and credible. 4\. Causality vs association Causality is when one thing directly influences another thing (Smoking causes lung cancer. Here, smoking leads to a specific outcome), while Association is when two things are related or connected in some way (Ice cream sales go up when more people drown. They're linked, but one doesn't cause the other---both are affected by hot weather) 5\. Types of micro and macronutrients Micronutrients are vitamins and minerals and Macronutrients consist of carbohydrates, protein, lipids and water in the sense that you need a lot of it. 6\. Meaning of essential vs non-essential Essential nutrients are nutrients that cannot be produced by the body, non-essentials nutrient are nutrients that can be produced by the body. 7\. Characteristics of a healthy diet Variety (eat different food groups) Balance (balance energy with activity and choose nutrient dense foods) Moderation (not overdoing it and portion sizes) 8\. Nutrient density (Think of examples and comparisons) High nutrient density foods are foods that have more nutrients per calorie (vegetables, fruits, and whole grains) Low nutrient foods are food that have less nutrients per calorie (cakes, sprite, coca cola, and French fries) 9\. Healthy eating guidelines Be mindful of eating habits, cook more often, enjoy your food, eat meals with others 10\. AMDR Acceptable macronutrients distribution range, basically 11\. DRIs with definitions Dietary Reference intake 12\. Why do we need a food guide? To improve health, meet the requirements for nutrients, reduce risk of nutrition related diseases and conditions. 13\. Canada's Food Guide 2019 Describes and promotes healthy eating, what food habits and choice for healthy eating patterns, advice of what beverage and food grouping too choose from. 14\. Beverage recommendations in the food guide Water is the main beverage of choice. Other options include unsweetened coffee and tea, white milk unsweetened lower fat, soy and almond beverages. 15\. Food labels Packaging and marketing 16\. Label reading List of ingredients goes from first being having the most weight to last having the least weight. 17\. Comparing products using labels 18\. Nutrient claims 19\. Health claims When you want to decrease the amount of certain nutrients, look for Free none or hardly any of this nutrient\ an example is "sodium free" Low a small amount\ an example is "low fat" Reduced\ at least 25% less of the nutrient compared with a similar\ product\ an example is "reduced in Calories" Light can be used on foods that are reduced in fat or reduced in calories When you want to increase the amount of certain nutrients, look for Source contains a significant amount of the nutrient\ an example is "source of fibre" High or good\ source\ contains a high amount of the nutrient\ an example is "high in vitamin C" Very high or\ excellent\ source\ contains a very high amount of the nutrient\ an example is "excellent source of calcium" 20\. Food safety 21\. HACCP Hazard Analysis Critical Control Plan 1. Conduct a Hazard Analysis 2. Identify Critical Control Points 3. Establish Critical Limits 4. Monitor Critical Control Points 5. Establish Corrective Actions 6. Establish Record Keeping Procedures 7. Establish Verification Procedures 22\. Digestive organs and functions Mouth begins mechanical digestion and salivary amylase is secreted from the salivary glands to start the breakdown of starch, the food enters the pharynx and the epiglottis opens to let the food go down esophagus, food moves through digestive tract through a muscle contraction called peristalsis, the when the food enters the stomach there is pepsin and gastric acid to breakdown food, stomach is lined with mucus to prevent the acids from digesting the stomach, has sphincters to prevent food from going up and letting food into next area, then food moves to small intestine where enzymes like trypsin, pancreatic amylase, bile from the liver to emulsify fats, and pancreatic lipase break the food even more, villi and microvilli in the stomach absorb the nutrients by increasing the surface area, then the food enters the large intestine where water is reabsorbed and then the food is pooped out through the anus. 23\. Enzymes Enzymes lower the activation needed for a chemical reaction to take place. 24\. Metabolism Metabolism is a set of chemical reactions to maintain life. Catabolism is the breakdown of complex molecules into simple molecules (releases energy) Anabolism is the synthesis of simple molecules into complex molecules (requires energy) 25\. Methods of absorption Active transport, facilitated diffusion, passive diffusion, osmosis 26\. Food allergens (Priority allergens) - [Eggs](https://www.canada.ca/en/health-canada/services/food-nutrition/reports-publications/food-safety/eggs-priority-food-allergen.html) - [Milk](https://www.canada.ca/en/health-canada/services/food-nutrition/reports-publications/food-safety/milk-priority-food-allergen.html) - [Mustard](https://www.canada.ca/en/health-canada/services/food-nutrition/reports-publications/food-safety/mustard-priority-food-allergen.html) - [Peanuts](https://www.canada.ca/en/health-canada/services/food-nutrition/reports-publications/food-safety/peanuts-priority-food-allergen.html) - [Crustaceans and molluscs](https://www.canada.ca/en/health-canada/services/food-nutrition/reports-publications/food-safety/seafood-fish-crustaceans-shellfish-priority-food-allergens.html) - [Fish](https://www.canada.ca/en/health-canada/services/food-nutrition/reports-publications/food-safety/fish-priority-food-allergen.html) - [Sesame seeds](https://www.canada.ca/en/health-canada/services/food-nutrition/reports-publications/food-safety/sesame-priority-food-allergen.html) - [Soy](https://www.canada.ca/en/health-canada/services/food-nutrition/reports-publications/food-safety/priority-food-allergen.html) - [Sulphites](https://www.canada.ca/en/health-canada/services/food-nutrition/reports-publications/food-safety/sulphites-priority-allergens.html) - [Tree Nuts](https://www.canada.ca/en/health-canada/services/food-nutrition/reports-publications/food-safety/tree-nuts-priority-food-allergens.html) (almonds, Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios and walnuts) - [Wheat and triticale](https://www.canada.ca/en/health-canada/services/food-nutrition/reports-publications/food-safety/wheat-priority-food-allergen.html) 27\. Difference between allergies and intolerances Allergies affect the nervous system where it can be severe or life-threatening symptoms while intolerances affect the digestive system and are less severe. 28\. What are some preventative measures for food allergies? Read food labels, avoid cross contamination, proper hand washing, and carry an epinephrine auto injector.