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Question 1

Different between micronutrients, macronutrients

Answer 1

Our( energy) is provided by 3 classes of nutrients:
carbohydrates, fats & proteins.⚫ The intake of these nutrients is larger than the other dietary nutrients. So, they are called “macronutrients”.
⚫ Nutrients needed in lesser amounts (vitamins &
minerals) are called the “micronutrients”.

Question 2

……..l estimates of the amounts of nutrients required to prevent
deficiencies & maintain optimal health.

Answer 2

Dietary Reference Intakes DRIs

Question 3

DRIs replace and expand on

Answer 3

Recommended Dietary Allowances

Question 4

DRIs consist of four dietary reference standards for the intake of nutrients needed for specific……….,………….,……….

1,2,3,4

Answer 4

age-groups, physiologic states & gender.

1-Estimated Average Requirement (EAR) : The average daily dietary intake level that meets the requirements of
50% of healthy individuals in a particular life stage and gender group.
2-Recommended Dietary Allowance (RDA): The average daily dietary intake level that is sufficient to meet the
requirements of nearly all the individuals (97–98 %), in a life stage
3-Adequate Intake (AI):estimates of nutrient intake by a group of apparently
healthy people that are assumed to be adequate.

4-Tolerable Upper Intake Level (UL):It is the highest average daily nutrient intake level that is likely to pose
no risk of adverse health effects to almost all individuals in the general population.

Question 5

The energy generated by
metabolism of macronutrients is used for 3 energy-requiring processes:

Answer 5

1. Resting metabolic rate.60%
2. Thermic effect of food.10%
3. Physical activity.30%

Question 6

Acceptable Macronutrient
Distribution Ranges In Adults:
is ……………… of their
total calories from CHO, ……………… from fat,
and ……………… from protein.

Answer 6

is 45%–65% of their
total calories from CHO, 20%–35% from fat,
and 10%–35% from protein.

Question 7

Dietary fats most strongly influence the incidence of

Answer 7

coronary
heart disease (CHD).

Question 8

Research now indicates that the …….. of fat is more
important than the ………… of fat consumed.

Answer 8

type, total amount

Question 9

The risk for CHD ↑ progressively with ….. levels of serum total cholesterol. A stronger correlation exists between the levels of blood LDLc and CHD, so it is called ……. cholestrol.
• In contrast, ↑ levels of HDLc is associated with a …. risk for CHD.so it is called ………… .

Answer 9

↑ bad
↓ good cholesterol

Question 10

the most important class of dietary
fats.

Answer 10

Triacylglycerols

Question 11

The influence of TAG on blood lipids is determined by the
chemical nature of their constituent fatty acids:

Answer 11

1. The presence or absence of double bonds (saturated vs
   mono- & polyunsaturated),
2. The number & location of the double bonds.
3. The trans configuration of the unsaturated fatty acids.

Question 12

Saturated fatty acids with carbon chain lengths of 14 (……… acid) and 16 (………… acid) are most potent in increasing serum cholesterol.

…………. acid (18 carbons that is found in many foods including
chocolate) produces only modest increases in blood cholesterol.

Answer 12

myristic, palmitic

Stearic

Question 13

Consumption of …………. fats is strongly associated with high levels of total plasma cholesterol and
LDLc, and an increased risk of CHD.

Answer 13

Saturated Fats

Question 14

Monounsaturated Fats: Unsaturated fatty acids, (FAs) are
generally derived from

Answer 14

vegetables & fish.

Question 15

example of a diet rich in monoun- saturated
FAs [MUSFAs], (from olive oil) and ω-3 FAs (from fish
oils & some nuts), but low in saturated fat.

Answer 15

Mediterranean Diet

associated with ↓ serum total cholesterol &
LDLc but little change in HDLc

Question 16

Polyunsaturated Fats
Examples

Answer 16

ω-6 Fatty Acids (ω-6 FAs): linoleic acid and linolenic acids. Nuts, avocados, olives, soybeans,
and various oils, including sesame, cottonseed &
corn oil.

ω-3 Fatty Acids: in plants (mainly α-linolenic acid), and in fish oil.

Question 17

EFFECTS of ω-6 FAs:

Answer 17

Plasma LDLc are lowered.
▪ But, HDLc, are also lowered, which protect against
CHD.

Question 18

Effect of dietary ω-3 polyunsaturated fats:

Answer 18

-Suppress cardiac arrhythmias, -Reduce serum TAG,
-Decrease the tendency for thrombosis,
-Lower blood pressure
reduce risk of cardiovascular mortality.

Question 19

Antithrombotic effects of ω-3 fatty acids:

Answer 19

Increased consumption of ω-3 FAs ↓ blood platelet reactivity by inhibiting the conversion of arachidonic acid to thromboxane A2 (TXA2) by the platelets.
• Instead, the ω-3 FAs are converted to TXA3, which is less
thrombogenic than TXA2.

Question 20

In the ……. isomer, hydrogen atoms are on the
same side of the double bond.

• In …… isomer, they are on opposite sites.

Answer 20

cis

trans

Question 21

Trans Fatty Acids
▪ They are chemically classified as …………but behave more
likely as ……………..they elevate serum …………..

Answer 21

unsaturated FAs

saturated FAs
they elevate serum LDLc (but not
HDLc), so they increase the risk of CHD.

Trans fatty acids do not occur naturally in plants and only occur in small
amounts in animals.

Question 22

Cholesterol is found only in ……… products.

Answer 22

animal

consumption should be no more than 300 mg/day.

Question 23

Dietary Factors Affecting CHD:

Answer 23

Vitamins B6, B12 & folate

Soy protein: Consumption of 25–50 g/day protein causes
about 10% ↓ in LDLc i

Question 24

The primary role of dietary carbohydrates is to provide

Answer 24

energy

Question 25

Monosaccharides:

Answer 25

Glucose & fructose

Question 26

Disaccharides

Answer 26

sucrose (glucose + fructose), lactose
(glucose + galactose) and maltose (glucose + glucose).
• Sucrose is the ordinary “table sugar,”
• Lactose is the principal sugar found in milk.
• Maltose is a product of enzymatic digestion of poly-saccharides & found
also in significant quantities in malt liquors.

Question 27

Polysaccharides

Answer 27

do not have a sweet taste.
▪ Starch found in
abundance in plants. grains, potatoes, dried
peas and beans, and vegetables.

Question 28

Dietary fiber:( as in bran , green leafy vegetables and fruits)

Answer 28

non-digestible CHO found in plants
• Provides little energy but has several effects:
• First, it adds bulk to the diet. Fiber can absorb
10–15 times its own weight in water, drawing
fluid into the lumen of the intestine → ↑bowel motility.
• Second, consumption of soluble fiber lowers
LDLc levels.
• Third , give a feeling of satiety.

Question 29

Quality of proteins:

Answer 29

Proteins from animal sources: meat, poultry, milk & fish, have a high
quality (contain all essential amino acids).
▪ Proteins from plant sources: wheat, corn & beans have a lower

Question 30

Positive nitrogen balance: nitrogen intake exceeds nitrogen excretion.
oExample,

Answer 30

childhood, pregnancy or during recovery from a severe
illness.

Question 31

Negative nitrogen balance: when nitrogen loss is greater than nitrogen

oExample

Answer 31

inadequate dietary protein, lack of an
essential amino acid, or during physiologic stresses, such as trauma,
burns, illness, or surgery

Question 32

Protein-Calorie Malnutrition:

Answer 32

Kwashiorkor, Marasmus

Question 33

Kwashiorkor occurs when

Answer 33

protein deprivation is relatively
greater than the reduction in total calories. , seen in children after weaning their diet consists mainly of carbohydrates.

Question 34

Kwashiorkor Symptoms

Answer 34

arrested growth, edema,
skin lesions, depigmented hair, anorexia,
enlarged fatty liver & decreased plasma
albumin concentration.
• Edema may mask muscle loss.Appetit is
poor.

Question 35

Marasmus: occurs when

Answer 35

calorie deprivation is relatively greater
than the reduction in protein. occurs in children younger than 1 year

Question 36

Marasmus symptoms

Answer 36

Typical symptoms include arrested growth, extreme muscle wasting,
weakness and anemia.Appetit is good.

Question 37

Supplements

Answer 37

one exception to this is folic acid. All women of child-bearing age who could become pregnant should take a supplement of 400µg folic first 12 weeks of pregnancy.