NURS 100 > Lecture 2 > Flashcards

Lecture 2 Flashcards

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1
Q

What do food labels include

A

Common/usual product name
Name and adress of manufacturer
Nutrition content (facts table)
Ingredients - by weight - most to least
Front of package labelling

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2
Q

Whats included in a Nutrition Facts Table

A

Serving Size
Servings/Container
Calories
Nutrient and some % Daily Values

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3
Q

What are the mandatory Nutrient and %DV on Facts Table

A

Fat
Sat and Trans Fat
Carbs
Fibre and sugar
Protein
Cholesterol
Sodium
Potassium
Calcium
Iron

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4
Q

What are the two ways that the facts table present information

A

Absolute Quantities (g/mg)
Percentage of Standards (%DV)

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5
Q

%DV

A

The recommended daily intakes for vitamins/minerals

The reference standards for carbohydrates, protein, fats and fibre

The healthy daily max of fat, saturated and trans fat, and sodium

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6
Q

What is the %DV based off

A

A 2000 calorie based diet

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7
Q

What food doesn’t require a foods label

A

Alcoholic beverages

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8
Q

How are sugars depicted on the ingredients list

A

grouped together

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9
Q

What are sugars

A

Monosaccharides/Disaccharides or a combo of both

It also includes any ingredient that contains 1/more sugars and that is added to a product to sweeten it

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10
Q

Examples of sugars

A

agave
fructose
beet sugar
Fruit juice concentrates and pure concentrates

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11
Q

Food allergen labelling

A

Packaged foods that contain any priority allergen, gluten, or added sulphites must indicate this on their ingredient list/ may contain statement

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12
Q

Front of package nutrition labelling

A

ONLY for foods high in at least one of:
Sodium
Sugars
Saturated Fats

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13
Q

Types of nutrition claims

A

Nutrient Content Claims
Health Claims

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14
Q

Nutrient Content Claims

A

May highlight a nutrition feature of a food
Ex. Light, low, less, free

Must meet criteria for specific claim by according to Canada’s food regulation

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15
Q

Health Claims Includes:

A
  • Disease Reduction Claims
  • Function Claims -> Nutrient Function Claims
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16
Q

Disease reduction Claims

A

Highlight a relationship between consumption of a food or ingredient and a person’s health

To state this there NEEDS to be research to back this up

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17
Q

Function Claims

A

Statements about the specific benefits a food has on normal body functions

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18
Q

Nutrient function claims

A

statements about the roles of energy or nutrients that are essential for health or normal growth and development

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19
Q

Supplemented Food labels

A

must list the total amount of each supplemental ingredient in the food
Including
- whats naturally present
- added as supplemental
- from other sources such as flavourings and food additives

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20
Q

When do calories need to be on menu’s

A

If there is a food service chain with 20 or more locations in ON
Ex.
- fast food
- Restaurants
- Coffee Shops
- Bakeries
- Grocery Stores
- Movie theatres

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21
Q

Why do we eat

A

to get nutrients in order to build, maintain and fuel the body

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22
Q

Basic chemical tastes

A

Sweet
Sour
Salty
Bitter
Umami (MSG)

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23
Q

Taste Vs. Flavour

A

Taste - refers to the 4/5 chemical tastes

Flavour - is the total sensory impression from food
- Aroma
- Texture
- Temperature
- Taste

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24
Q

Why do we naturally enjoy the taste of sugars, salt and fats

A

To encourage adequate energy

Sugars: provide energy for brain
Fats: energy and nutrients
Salt: assures the consumption of sodium and chloride

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25
Digest Vs Absorb
Digest - break molecules of food into smaller molecules Absorb - movement of nutrients into intestinal cells after digestion
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The digestive tract
a flexible muscular tube from the mouth to the anus
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Responsibilities of the Digestive system
Digest absorbs nutrients Absorbs some nonnutrients Excrete
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Mechanical aspect of digestion - mouth
Chewing - into smaller pieces - plus it can release nutrients Saliva is added - softens food - coasts it making it slippery
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Mechanical aspect of digestion - Stomach and Intestines
they liquefy foods
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Peristalsis
a wave-like muscular squeezing, includes: - esophagus - stomach - sm intestine
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Lower esophageal sphincter
sphincter muscle at the base of the esophagus meant to prevent reflux of stomach contents into esophagus
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Stomach role
holds food mashes it liquefies it Has chyme
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Chyme
the result of mechanical and chemical breakdown it is released into sm intestine by pyloric sphincter forcibly
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Absorption in small intestine
Most absorption occurs here Uses segmentation to help
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Sm intestine sections
Duodenum Jejunum Ileum
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Segmentation
alternating forward and backward movement that allows for greater contact between partially digested food and intestinal juices and enzymes
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Liver
Produces bile - which is an emulsifier - helps attract fat into water
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Gallbladder
Bile is stored in gallbladder Signalled by cholecystokinin
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Cholecystokinin (CCK)
a hormone that is released by stimulation of fat and protein in the small intestine Functions - slows gastric emptying - Signals gallbladder to release bile into the intestine
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Pancreas
releases pancreatic juice Which contains enzymes and bicarbonate Stimulated by secretin
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Pancreatic juices
The enzymes digest the 3 energy yielding nutrients Bicarbonate neutralizes stomach acid and increases pH of the small intestine to neutral or slightly alkaline
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Why is it important that bicarbonate neutralizes stomach acid
Bc the enzymes within the sm intestine can function at the pH of the stomach acid
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Small intestine
Nutrients are absorbed through the cells of the villi Absorbed to lymph and blood to transport the nutrients to the body's cells
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What is absorbed into blood vessels
carbohydrate and protein, most vitamins and minerals, then they're transported to the liver
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What is absorbed into the lymphatic vessels
transports fat digestion then once in lymphatic it can be delivered to the bloodstream
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Can fibres be digested by humans
No But some can be fermented by bacteria
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What moves on to the lg Intestine
Mainly only fibre Some water Some minerals
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Lg intestine
= Colon Most digestion is done before contents arrive Mostly reabsorbs water Does absorb some minerals Fibre and undigested materials make up feces
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Transit from mouth to rectum
can take from 1-3 days
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Digestion in the mouth (enzymes)
Salivary amylase = breaks down starch Lingual lipase = breaks down fat (very imp in children)
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How does saliva help teeth
neutralizes acids produced by oral bacteria and washes away food particles that promite tooth decay
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gastric juice
Released by stomach Mixture of water, enzymes, HCI
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Importance of acid in stomach
denatures proteins activates pepsin (protein digesting enzyme)
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Secretin
Stimulates the pancreas to release pancreatic juices
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What happens to fermented fibres
they are turned to short chain fatty acids that can be absorbed
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Faddist and food combining
although some foods are handled better in combination, the digestive system is very good
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Can the digestive system adjust to the nutrients and food presented to it
Yes The pancreas is especially sensitive in adjusting its output in response to the persons diet
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Why is starch digestion stopped by pH of stomach
Because it needs to allow the enzymes to actually work and not be digested themselves
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Can alcohol and meds be absorbed in stomach
Yes But only a bit
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OVERALL what happens in stomach
starch digestion is stopped by pH of stomach Acid denatures proteins Some fat enzymatic digestion occurs result = chyme
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OVERALL what happens in sm intestine
some sugars absorbed Bile emulsifies fat Pancreatic enzymes break down starch, fat and protein (by pancreatic amylase and lipase) Intestinal cells produce enzymes to complete chemical breakdown Small fragments are then absorbed into blood and lymph
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OVERALL what happens in lg intestine
fibre, fluid and minerals are absorbed Fibres are partly digested but most is excreted as feces
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Microbiota
the microbial species of a community ex. in digestive tract
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Role of the intestinal bacteria
ferment indigestible fibres Breakdown undigested protein or unabsorbed amino acids Breakdown bile and help recycle it Produce vitamins
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Probiotics
consumable products containing enough microorganisms to alter the bacterial colonies of the body in beneficial ways
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Microvilli and villi
the sm intestine is lined with villi and microvilli (which extend from villi)
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Prebiotics
Substances that may not be digested by the host, like fibre but act as food for probiotic bacteria
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Can the absorption in the sm intestine be selective
yes
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How does poor nutrition impact the digestive system
Absorptive surfaces of sm intestine can atrophy Without adequate fibre the digestive tracts muscles become weak from lack of exercise Impairs digestion, which impacts absorption, leading to weakness which then further decreases absorption (= self- perpetuating)
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What are the potential problems with digestion
Gas Heartburn GERD Ulcer Choking Constipation diarrhea
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Gas (problem with digestion) - Caused by:
air swallowed beans (from bacteria that break down its fibre) some vegetables Milk products
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Heartburn
reflux from acidic stomach into esophagus acid burns unprotected esophagus Lying down after a meal can open the sphincter Excess abdominal fat can put pressure on the stomach
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Things that may help decrease heartburn
Limit/Avoid problems Try eating smaller meals Not drinking liquids during eating Wear loose clothing Relax but sit up after eating
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Antacids for heartburn
body responds by producing more acid to restore the normal conditions Antacids can also interfere with ability to absorb nutrients Cause indigestion and diarrhea Can mask symptoms of an ulcer or GERD
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GERD
Severe and chronic heartburn in esophagus, throat, mouth causing inflammation and injury Can lead to esophageal cancer
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Ulcer
an erosion in the layers of cells that form the lining of stomach
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dysphagia
difficulty swallowing Seen in stroke patients, ALS, parkinsons Modifying food textures and liquid consistencies can sometimes help
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Choking
food is lodged in trachea and blocks passage of air
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Prevention/treatment of constipation
Defacate when needed (waiting can lead to more absorption of water - feces = harder) Consume sufficient fibre to make softer bulkier stools that stimulate muscle contraction Drink fluids Physical activity
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IBS
Irritable bowel syndrome - intermittent disturbance of bowel function - can be associated with diet, stress, lack of activity - Low FODMAP diet
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IBD
Inflammatory bowel disease Inflammation of the lining of GI tract that leads to diarrhea and impaired absorption of nutrients Crohn's disease and Colitis
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How is waste pulled from the blood
by the liver - sends them to the digestive tract with bile to leave the body through feces - OR prepares them to be sent to kidneys for disposal in the urine
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Kidney function
waste and water removal specialist They filter the blood and concentrate waste in the urine regulate fluid volume, concentration of substances in the blood and extracellular fluids, plus blood pressure - controlling mechanism regulated by hormones
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Where is excess energy stored
Glycogen - storage of SOME excess carbs Fat: stores of excess fat, protein and carbs - stored in adipose tissue - the liver ships out fat packages to be picked up by cells
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symptoms of food-borne illnesses
Stomach cramps Nausea Vomiting Diarrhea Fever Death in severe cases
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Preventing Foodborne illness
Clean Separate Chill Cook
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1. Clean (foodborne safety)
Handwashing Sanitize cooking area Wash (food, lunch boxes, bags)
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2. Chill (foodborne illness)
Bacteria grows 4-60C Freezing stops growth but does not kill thaw in fridge refrigerate or freeze foods 2hrs later
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3. Separate (foodborne illness)
Store on bottom shelf Use clean utensils, plates and cutting boards Keep away from ready to eat food
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Storing left overs
within 2 hours If hot - stir to cool - refrigerate when steaming stops
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Reheating food
reheat solid leftovers to at least 74C Bring liquids to a rolling boil and stir Discard uneaten leftovers once they have been reheated
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What are the two ways Microbes can cause foodborne illness
Foodborne infection Food intoxications
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Foodborne infection vs. Food intoxifications
Infection = caused by eating foods contaminated with infectious microbes Intoxications = caused by eating foods containing natural toxins/microbes that produce toxins (ex. Bolutism)
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Botulism
A food intoxication From improperly prepared low-acid foods ex. home-canned, herbed oils, refrigerated storage of low-acid fruit juices, honey for infants
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Symptoms of botulism
NS symptoms 12-72 hr onset
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E. Coli infection
Food borne infection Undercooked beef, unpasteurized milk, contaminated food and vegetables
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Symptoms of E.coli infection
onset 1-10 days bloody diarrhea, cramps, AKF
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Hepatitis A (+S+S)
Foodborne infection Undercooked or raw shellfish, contaminated water and ice inflammation of liver, jaundice, rarely fatal for adults but bad for pregnancy
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Listeriosis (+S+S)
Foodborne infection from bacteria in intestines of animals and humans unpasteurized milk, cheese and luncheon meets Mimics the flu but can cause severe complications during pregnancy
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What are risky foods
Meat, poultry and eggs Raw produce Seafood Honey (for kids under 1) bags (WASH THEM)
100
Traveler's Diarrhea
Symptoms: Loose stools, nausea, vomiting, bloating and cramps From contaminated water, undercooked ground beef, raw foods, unpasteurized raw cheeses and milk
NURS 100
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