- Study guides, Class notes & Summaries

Which nutrients have antioxidant properties? ...ANSWER...Vitamins A, C, E and beta-carotene. Fat soluble: A, E. Water soluble: C Minerals Selenium, Copper, Zinc, Magnesium, Iron. Why do we need antioxidants? ...ANSWER...Vitamines: donate electrons to stabilize free radicals Minerals: activate enzymes to inhibit oxidant formation, intercept oxidants once formed, and repair oxidant-induced injury

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10 pages

Written in 2025/2026

Grade A+

Lectcaptain

Protein ...ANSWER...4 Kcal/g supply 5% of energy transanimation ...ANSWER...A process used to synthesize non essential amino acids A chemical reaction that transfers an amino group from an AA to a "Keto Acid" (c-skeleton) forms a new amino acid.

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69 pages

Written in 2025/2026

Grade A+

Lectcaptain

nutrition - ANS -the study of function and interaction of nutrients, and the processes by which the body uses them what makes a nutrient essential - ANS -required for growth, required for regulation of body processes, required for repair of body tissue greatest component of a chemical analysis of food - ANS -water an organic compound can be defined as: - ANS -a substance or molecule containing carbon a nutrient deficiency can be detected in its earliest stages by - ANS -lab tests of ...

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14 pages

Written in 2025/2026

Grade A+

Lectcaptain

1. Which of the following about childhood growth and development is NOT true? A) Growth is faster during childhood than in infancy. B) Legs elongate more than the trunk in childhood. C) There are only small differences between the growth and development of males and females during childhood. D) Weight gain is generally steady during childhood. - CORRECT ANSWER- A) Growth is faster during childhood than in infancy. 2. The age range for a child to be considered a toddler is... - CORRECT ...

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9 pages

Written in 2025/2026

Grade A+

Lectcaptain

Clostridium botulinum: -type of bacteria -habitat -what makes it dangerous -biggest concern in what foods -prevention - -anaerobic bacteria -soil, water, air -has microbial spores that are very heat resistant and produces potent neurotoxin that affects CNS -grows well in low acid foods: milk, meat, fish, and vegetables -thermal processing

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50 pages

Written in 2025/2026

Grade A+

Lectcaptain

Assess the rationale behind updating the Canada's Food Guide - CORRECT ANSWER- Our goal has been to: strengthen healthy eating recommendations communicate guidance in ways that better meet the needs of different users, such as:the publicpolicy makershealth professionals We have built on the best available scientific evidence and on the feedback we've received about past versions of Canada's food guide. This means we have moved away from the all-in-one format that acted as both a pol...

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5 pages

Written in 2025/2026

Grade A+

Lectcaptain

Promoting a health care service that improves diabetes management for the elderly in a community would assist in which of the following? a. supporting the National Health Goals-Healthy People 2020 b. reducing world hunger in the United States and Asia c. improving Medicare reimbursement claims d. providing access to child care services for children - CORRECT ANSWER- ANS: A Healthy People 2020 has a wide influence and is the focus of the nations main objective to promote health and prevent ...

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87 pages

Written in 2025/2026

Grade A+

Lectcaptain

1. State 8 functions of food packaging. - ANS -Preservation of quality Prevention of contamination Barrier to environment Convenience Adequate storage Prevention of Tampering Communicate information Marketing 2. Explain the following packaging materials: edible films and laminates. - ANS -Edible films- thin layer of edible material formed on a food as a coating or placed on or between food components (M&Ms, sausage casings, edible waxes) Laminates- polyethylene(PE), paper, PE, aluminu...

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18 pages

Written in 2025/2026

Grade A+

Lectcaptain

What are five (5) factors that can affect an individuals nutritional status? - CORRECT ANSWER- (1) Human Biological Factors: a) biology factors (age, sex, genetics) b) Physiological phases (growth, pregnancy, lactation, aging) c) Pathological factors (disease, trauma) (2) Lifestyle Factors: a) attidues/beliefs b) knowledge c) behaviors (3) Food and Nutrient Factors a) intake/composition b) quantity c) quality (4) Environmental Factors a) Social b) Economic c) Food safety d) Ava...

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77 pages

Written in 2025/2026

Grade A+

Lectcaptain

Nutritional Assessment - define - ANSWER -An evaluation of the nutritional status of *individuals OR populations* through the interpretation of information from anthropometric, biomedical, clinical and dietary studied (ABCD) Nutritional Status - ANSWER -Health status as influenced by the intake and utilization of nutrients and phenotype. Impacts the health of the individual: - growth and development - resistance to disease - recovery from disease, trauma -> morbidity and mortality W...

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12 pages

Written in 2025/2026

Grade A+

Lectcaptain

Food Science - ANS -This takes a scientific approach to acquiring new knowledge about the nature of food. Food Science focus - ANS -Processing, manufacturing, storage Components of Food Science - ANS -Chemistry -changes that occur Food Analysis - standards Food Microbiology- environmental effect Food Processing- principles of preservation Food Engineering - engineering concepts Thermal Processing main goal - ANS -To increase shelf life by decreasing number of microorganisms, inacti...

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38 pages

Written in 2025/2026

Grade A+

Lectcaptain

What are the four MACRO nutrients? - Carbohydrates protein water lipids What are the MICRO nutrients? - Vitamins and minerals Energy sources include: - protein lipids carbohydrates alcohol How many kcals of energy does protein produce - 4 kcals/gram How many kcals of energy do lipids produce? - 9 kcals/ gram

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23 pages

Written in 2025/2026

Grade A+

Lectcaptain

What is nutrition? - study of nutrients found in foods and the body's handling of them What are the 7 steps in processing nutrition in the body? - • Ingestion • Digestion • Absorption • Transport • Metabolism • Storage • Excretion What is nutrients? - Substances found in foods and used in the body to promote growth, maintenance and repair of tissue

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18 pages

Written in 2025/2026

Grade A+

Lectcaptain

Nutrition - ANS -study of nutrients in foods and how the body handles them Nutrient - ANS -substances found in foods and used in the body to promote growth, maintenance and repair Essential Nutrients - ANS -Nutrients the body cannot make at all or makes in insufficient quantity, must be obtained in the diet 3 criteria for Essential nutrients - ANS -biological function, absence leads to adverse symptoms, symptoms are reversible when nutrient is replenished

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6 pages

Written in 2025/2026

Grade A+

Lectcaptain

Nutrients - substances found in food and used in the body to promote growth, maintenance and repair of tissue Essential Nutrients - nutrients the body cannot make at all or in sufficient quantity Attributes of Essential Nutrients - must have identified biological function, absence of nutrient must lead to observable symptoms, restoration will reverse deficiency symptoms calorie - energy it takes to raise one gram of water to 1 degree Celcius kilo calorie - 1000 calories, used when r...

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19 pages

Written in 2025/2026

Grade A+

Lectcaptain

Define the terms nutrition, nutrient and essential nutrient - ANSWER - List the 6 classes of nutrients that are essential for health, and identify key characteristics of each class - ANSWER - Explain how vitamins and minerals differ from each other, and from carbohydrates, lipids and protein - ANSWER - While enjoying dinner with your family, your mother mentions she had heard that not all nutrients are essential. Knowing that you are taking a foundational nutritional course, she asks yo...

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28 pages

Written in 2025/2026

Grade A+

Lectcaptain

Non animal sources of proteins - ANS -grains, legumes, seeds, nuts, vegetables Bolus enters stomach through - ANS -cardiac sphincter Chyme enters stomach through what sphincter - ANS -pyloric sphincter What are 2-3 amino acids in length digested by - ANS -tri- di- peptidases

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2 pages

Written in 2025/2026

Grade A+

Lectcaptain

About one-quarter. - CORRECT ANSWER- On any given day, what proportion of Canadians consumes food prepared in a fast food restaurant? It is not moderate because he eats too many servings from the milk and alternatives group - CORRECT ANSWER- David is 21 years old. He eats 10 servings of vegetables and fruit, 8 servings of grain products, 5 servings of milk and alternatives and 3 servings of meats and alternatives every day. What is true of his diet? Are typically richer in nutrients than...

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11 pages

Written in 2025/2026

Grade A+

Lectcaptain

How are non-essential AAs obtained? ...ANSWER...Require vitamin B6 to be synthesized in cells via transamination What is transamination? ...ANSWER...The transfer of AA group to a C-skeleton and forms new non-essential AA What is protein turnover? ...ANSWER...Synthesis and degradation of endogenous proteins What are the uses of AA? ...ANSWER...1. Synthesized into other PROs 2. Synthesized into non-essential AAs 3. Recycled into vitamins 4.Deaminated into N and keto-acid

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4 pages

Written in 2025/2026

Grade A+

Lectcaptain

Inorganic - ANS -not containing carbon or pertaining to living things Ex: minerals, water Organic - ANS -Contains carbon Ex: vitamins, carbohydrates, proteins and lipids Energy Yielding nutrients - ANS -the nutrients that break down to yield energy the body can use: carbohydrate, fat (lipids), and protein. Macronutrients

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28 pages

Written in 2025/2026

Grade A+

Lectcaptain

protein functions (growth, maintenance, repair) - ANS -- replace dying/injured cells with new cells and new proteins - visual pigments - collagen - muscle - blood clotting - blood transport proteins what hormones are made of protein - ANS -insulin (regulates blood glucose), thyroid hormones (regulates metabolic rate), glucagon protein function in cell membrane - ANS --receptors - cellular pumps to maintain fluid balance - carriers for nutrient absorption

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22 pages

Written in 2025/2026

Grade A+

Lectcaptain