What is Nutrition? correct answers The science of food on how food nourishes our body & influences our health
A new science - The Journal of Nutrition est. 1928 but Aristotle wrote about it in 384-322 BC
"Lucy" - Laetoli hominin correct answers First Specimen derived from humans, 3.2 million ...
EPHE 455 Midterm || Already Passed.
What is Nutrition? correct answers The science of food on how food nourishes our body &
influences our health
A new science - The Journal of Nutrition est. 1928 but Aristotle wrote about it in 384-322 BC
"Lucy" - Laetoli hominin correct answers First Specimen derived from humans, 3.2 million years
ago (Species = Australopithecus, A. afarensis)
Has same muscle skeleton as we do now, nutrition required would have been the same as us
(found in Ethiopia)
Oldest Direct evidence of diet? correct answers 1.2 million years ago, in Spain
Mostly plants (Triticeae grass & seeds found in flour) & some meat, all raw
Oldest evidence of cooking? correct answers 0.8 million years ago, in Spain
Smaller mammals & likely birds, plants & seeds
Turning point for humans because cooking allows access for much more nutrients - helped
humans to grow bigger brains and be able to become smarter and more evolved
Cultivating crops & livestock correct answers 3000 to 25000 years ago
Started to manipulate our environment through domesticating animals, creating crops in fields
and farming etc.
Fermentation correct answers ~15000 years ago
Biochemical process - Found yeast and bacteria in pot from 5000 years ago, used in fermentation
for baking bread, & milk (yogurt, etc.) or brewing done today today
Beer was previously used to hydrate yourself because water was usually contaminated from
sewage (beer was only 1-2%, used for ~10,000 years in Neolithic development
Industrialized food production & "Fast-Food" correct answers ~100 years ago, 1850-1950s
A typical modern grocery store has more than 5000 items (70-75% have sugar added to them)
McDonalds was founded in 1940 & in 1948 reorganized with a production line in the kitchen,
then franchised in the 1950s
Effects of Cooking on Food correct answers Cooking food increases nutrient availability
- depends on method
,- can have negative effects (don't want to cook too much because you lose vitamins and nutrients
inside matrix
Humans and animals prefer cooked foods because of taste and texture
Best method of cooking? correct answers Lightly steaming is best - access to best nutrients and
not degrading matrix too much
Worst method of cooking? correct answers Pan frying, deep frying and grilling on open flame -
create chemical reactions that can persist in our bodies. The higher the temp the more risk
obtained and lose more nutrients.
Effects of high-temp on meat (beef, pork, fish, poultry) correct answers Heterocyclic amines
(HCAs) and Polycyclic aromatic hydrocarbons (PAHs), these compounds become carcinogenic
in the enzyme systems of your body
We've trained out bodies to live and survive in this environment and handle the toxic.
Cooking food paradox correct answers Need to cook to kill bacteria but if you cook too much it
can be risky for the body. Cooking meat causes carcinogenic compounds, but we've been
cooking mean on an open fire for ~400,000 years
Safest way to steam food correct answers In a microwave oven - must be in the absence of
plastic*
Micro waves are like radio waves but smaller (300 MHz to 300 GHz) - in comparison cell
phones mostly use 1900 MHz, the difference is Power!
DNA mutagens correct answers Persist transgenerationally (3 generations), after metabolism
(insulin sensitivity), alter blood pressure, alters disease risk, common fungicide vinclozolin
(effects at least three generations via males)
There are foods that can alter your DNA, changes how cells are regenerated, tissue grown, etc.
Modern industrialized food processing correct answers involves high temp cooking, exps:
- crackers
- cookies
- chips
- breads
- most packaged items
food additives further exasperate this issue
TDEE correct answers total daily energy expenditure
, includes energy used for food intake and expenditure, resting metabolic rate, exercise, and keep
organs alive and keep you awake
AMDR correct answers Acceptable Macronutrient Distribution Range
(~ 10-30% fat, 65% carbs, 20% protein, etc.)
RDA correct answers Recommended Dietary Allowance
Should be suitable for 97-98% of the general population
RDI correct answers recommended dietary intake
EAR correct answers Estimated Average Requirement
Estimated amount for the average person (50% of the population)
DRI correct answers Dietary Reference Intake
AI correct answers Adequate Intake
RI correct answers Recommended Intake
UL correct answers Upper limit
How many calories do you need each day? correct answers Should be:
- 10-30% protein
- 25-35% fat
- 45-65% carbohydrates
on average a 2000 calorie a day diet
How many calories are in each macronutrient? correct answers Protein = 4 calories per gram
Fat = 9 calories per gram
Carbohydrate = 4 calories per gram
Modern Canadian Diet Ages 4 to 18 correct answers 31% grain products
13.9% vegetables
15% Meat and alternative
17% Milk products
22.3% Other foods (Foods that offer calories but virtually no nutrients)
Modern Canadian Diet Age 19 or older correct answers 28.5% Grain products
16% Vegetables and fruit
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