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44 Cards in this Set
- Front
- Back
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What is the definition of one Calorie?
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1 Calorie = 1 kilocalorie = the amount of energy (heat) needed to raise the temp of 1 KILOGRAM of water by 1 degree celsius from 15 to 16 at 1 atmosphere
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What is the definition of one calorie?
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the amount of energy (heat) needed to raise the temp of 1 GRAM of water by 1 degree celsius from 15 to 16 at 1 atmosphere
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"On food labels, kcal is often used interchangeably with calorie but technically should be stated as Calorie or kcal" True or False?
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TRUE
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What is the conversion rate of kcal to kj?
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1kcal = 4.184 kj
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What is the definition of TEE?
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Total Energy Expenditure = Energy expended on maintaining basal metabolic rate, physical activity, thermal effect of feeding and others
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How do you calculate TEE?
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TEE = Basal Energy Expenditure (BEE) x Activity Factor(Stress Factor) [ + Thermic effect of Food (TEF) + Excess Post Exercise Oxygen Consumption (EPOC)]
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What is the definition of BEE?
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Basal Energy Expenditure = The metabolic activity necessary to sustain life (i.e. respiration, body temp, heart beat)
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How do you estimate BEE?
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Roughly equals 25 kcal/kg
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What is the activity factor for Sedentary/Little to no exercise (8 hours sleep and 16 hours desk job)?
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1.2
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What is the activity factor for Lightly Active (light exercise/sports 1-3 days/week)?
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1.375
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What is the activity factor for Moderately Active (moderate exercise/sports 3-5 days/week)?
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1.55
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What is the activity factor for Very Active (hard exercise/sports 6-7 days/week)?
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1.725
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What is the activity factor for Extra Active (very hard daily exercise or very physical exercise)?
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1.9
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What is the activity factor for Patients with Severe Infections/Sepsis?
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1.4-1.8
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What is the activity factor for Patients with Major Burns?
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1.5-2.0
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What is the activity factor for Patients with AIDs?
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1.5-1.8
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What are examples fo Macronutrients?
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1) Carbohydrates
2) Lipids (Fats) 3) Proteins 4) Water |
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What are examples of Micronutrients?
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1) Vitamins
2) Minerals |
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What are the suggested Macronutrient intakes for patients aged 19 years and older?
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Carbs: 45-65%
Proteins: 10-35% |
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What are the suggested Macronutrient intakes for patients aged 4-18 years?
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Carbs: 45-65%
Proteins: 10-30% |
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What are the suggested Macronutrient intakes for patients aged 1-3 years?
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Carbs: 45-65%
Proteins: 5-20% |
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What is the role of Carbohydrates?
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1) Turned into glucose --> major source of energy for the body
2) Supplies glucose for CNS 3) Role in metabolism, cell component structure |
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What is the role of Lipids (fats)?
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1) Source of Energy
2) Protects Internal Organs 3) Aids in the absorption of fat soluble vitamins (A,D,E,K) 4) Temperature regulations |
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What is the role of Proteins?
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1) Provides building blocks for cell and tissue growth and repair
2) May be broken down to provide energy |
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What is the role of Water?
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For hydration
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How are Carbohydrates stored in the body?
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Glycogen in muscle and liver, excess that cannot be stored as glycogen is stored as fat
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What is the difference between complex and simple carbohydrates?
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Simple carbohydrates are referred to as "Sugars"
Complex carbohydrates are referred to as "Starches" |
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What are examples of Simple Carbohydrates?
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Fructose, Galactose, Lactose, Maltose and Sucrose
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What are examples of Complex Carbohydrates?
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Starches
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What are examples of foods with simple carbohydrates?
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Healthy foods such as: Fruits, milk and milk products, vegetables
Processed foods such as Candy, pop, syrups, table sugars |
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What are examples of foods with complex carbohydrates?
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Healthy foods such as: Legumes, Starchy vegetables, whole grain breads and cereals
Processed foods such as white flour, sugar and white rice |
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Describe what the Glycemic Index is?
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A scale that ranks carbohydrates rich foods by how much they raise blood glucose levels compared to a standard food (such as glucose or white bread)
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Identify foods considered to have a low Glycemic Index?
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1) Breads: 100% stone ground whole wheat, heavy mixed grain, pumpernickel
2) Cereal: All Bran, Bran buds with Psyllium, Oat Bran 3) Grains: Barley, Bulgar, Pasta/Noodles, Parbroilled or Converted rice 4) Other: Sweet Potato, Yam, Legumes |
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Identify foods considered to have a medium Glycemic Index?
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1) Breads: Whole wheat, Rye, Pita
2) Cereal: Grape-nuts, Puffed wheat, Oatmeal, Quick Oats 3) Grains: Basmati rice, Brown rice, Couscous 4) Others: Potatoes, Sweet Corn, Popcorn, Stoned Wheat thins, Ryvita, Black bean soup, Green pea soup |
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Identify foods considered to have a high Glycemic Index?
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1) Breads: White Bread, Kaiser roll, Bagels
2) Cereal: Bran flakes, corn flakes, rice krispies 3) Grains: Short Grain rice 4) Other: Potato baked, French fries, Pretzels, Rice Cakes, Soda Crackers |
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How does Glycemic Load differ from the Glycemic Index?
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Glycemic load refers to the global insulin demand induced by the diet and takes into account the quality and quantity of Carbohydrates
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Why is Glycemic Load a better representation of the effects of food or a meal on blood glucose levels?
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Takes into account the quality and quantity of Carbohydrates while Glycemic Index does not
(e.g. White potatoes have a high Glycemic Index and a high Glycemic Load whereas Carrots have a high Glycemic index but low Glycemic Load) |
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What is the suggested maximum sugar intake?
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Health Canada: <25% of total daily calories
WHO: <5% of total daily calories Diabetics: <10% of total daily calories |
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Describe what is meant by "additive sugars"?
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Sugars that lacks the other nutrients
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What are sources of NATURAL sugar?
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Fruit, Milk
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What are sources of ADDED sugar?
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Pop, Candy
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What are the 5 most commonly used sugar substitutes?
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Aspartame (Equal, NutraSweet),
Sucralose (Splenda), Acesulfame K (Sunett), Saccharin (Hermesetas), Cyclamate (Sweet'N Low, Sugar Twin) |
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Which sugar substitutes are considered safe in pregnant patients?
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1) Acesulfame
2) Aspartame 3) Sucralose considered safe |
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Why are sugar substitutes useful for diabetic patients?
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Less of an effect on blood sugars
(HOWEVER artificial sweeteners induce glucose intolerance by altering the gut microbia) |
