Chapter 1

Question 1

What can influence food choices? (Come up with at least 9)

Answer 1

preferences, ethnic heritage, availability, cost, convenience, emotions, values, health, habit

Question 2

What do nutrients do?

What are the nutrients we discuss?

Answer 2

1. support growth and maintenance of the body (prevent disease)
2. Water, minerals, vitamins, carbs, proteins, and lipids (fats)

Question 3

What are the energy yielding nutrients?

What are their energy counts?

Answer 3

1. carbs, fats, proteins
2. carbs = 4 kcal/gram, protein = 4 kcal/gram, fats = 9 kcal/gram

Question 4

What is the basic understanding of energy yielding nutrients?

Answer 4

Energy is released from food in the form of calories (heat)

1,000 calories raises the temp of water by 1C (kilocalorie)

Question 5

What is the primary goal of a nutrition class?

Answer 5

to help explain the importance of nutrition to a specified audience

Question 6

What are the principles of the science of nutrition? (there are 7)

Answer 6

Evidence, reliable information, health & wellness, treatment and prevention of disease, research, education, advocacy

Question 7

What are dietary reference intakes?

Answer 7

standards that guide us to an appropriate amount of nutrients

Question 8

What is the Estimated Average Requirements (EAR)?

Answer 8

nutrient intake value that would meet about half of healthy pop

Question 9

What are the Recommended Dietary Allowances (RDA)?

Answer 9

recommendations to meet most needs of health pop (around 98%)

Question 10

What are Adequate intakes (AI)?

(What are 3 things to know?)

Answer 10

recommended daily nutrient intake level

insufficient scientific evidence, AI value instead of RDA, expected to exceed avg requirements

Question 11

What do Tolerable Upper Intake Levels do (UL)?

Answer 11

prevents overconsumption by indicating where limit is

Question 12

Explain the following terms: DRI , EAR , RDA , AI, UL, CDRR

Answer 12

DRI (Dietary Reference Intake): standards for a diet in amounts of energy, nutrients, and other components

EAR (Estimated Average Requirement): how much nutrient intake is required for healthy people

RDA (Recommended Dietary Allowance): what intake is recommended (set higher than EAR)

AI (Adequate Intake): the average amount of a nutrient that a group of healthy people consume

UL ( Tolerable Upper Intake levels): prevent overconsumption

CDRR ( Chronic Disease Risk Reduction): level of nutrient intake that lowers risk of disease

Question 13

Why are people choosing fast-food/processed foods over whole-foods? Explain 3 different points

Answer 13

1. Convenience: fast food and processed foods are readily available in the United States. There’s a fast food joint everywhere and they often are all grouped together making them easy to come to and hard to avoid. Processed foods are also more abundant in grocery and convenience stores, making them the first options people gravitate towards.
2. Cost: Due to production methods, processed foods are not only cheap to manufacture, but they’re also cheaper for consumers. Whole foods are more difficult to maintain due to the lack of preservatives and influences that are seen in processed foods. When it comes to feeding yourself or your family, processed foods are typically the faster and cheaper method.
3. Education/Marketing: These two points are combined. People are often misinformed or lack the knowledge of what a well-balanced diet looks like. Processed foods are heavily marketed and are often the first choice for consumers as a result. Educating your consumers on what’s healthy and what’s not is the best way to influence their decisions.

Question 14

Explain what a nutrient is?

Answer 14

chemical substances obtained from food that provide energy

Question 15

What are phytochemicals?

Answer 15

nonnutrient compounds found in plan ts

Question 16

Simplify (group) the Nutrients

Answer 16

1. Minerals and water are inorganic (don’t contain carbon)
2. Carbs, fats, proteins, and vitamins are organic

Question 17

How to calculate the percentage of kcalories from a nutrient in a meal?

Answer 17

kcalories of nutrient / total kcal =

The multiply by 100 for percentage

Question 18

What happens when the body doesn’t use nutrients for fuel?

Explain weight gain and weight loss

Answer 18

Converted to storage compounds for later use

1. Weight gain = more calories gained than burned
2. Weight loss = more calories burned than gained

Question 19

What role do vitamins play?

Answer 19

facilitate the release of energy from carbs, fat, and protein

Question 20

What role do minerals play? Where are they found in the body?

Answer 20

found in structures such as bones and teeth as well as fluid?

Question 21

What role does water play in body maintenance? (3 of them)

Answer 21

participates in metabolic reactions, transports vital materials to cells, carries away waste products

Question 22

A.

What are the different types of Research Designs (provide example) ?

Do the first 3

Answer 22

1. Cross-Sectional Studies: looking at data from a population at one specific point in time (describes characteristics but not cause)

Ex: Mediterranean diet includes more wine and fat consumption, yet has a lower incidence of heart disease compared to Northern Europeans and North Americans

2. Case-Control Studies: comparing people who do and don’t have a condition, closely match them based on sex or age so the differences stand out

Ex: people with goiter lack iodine in diet

3. Cohort study: analyze data collected from a selected group (cohort) at intervals over a certain period of time

Ex: periodically selected data over the past several decades from # of randomly selected people from said town reveals that increased blood cholesterol increases chance of heart attack

Question 23

What are the other three studies?

Answer 23

1. Lab Based animal studies: feed animals special diets that provide or omit certain nutrients and then record changes. Can help indicate cause and prevention of disease.

Ex: mice receive same amount of calories, but high fat diet lead to obesity

2. Lab based in vitro studies: examine the effects of a specific variable on a tissue, cell, or molecule isolated from a living organism

Ex: fish oils inhibit growth and activity of the studied bacteria

3. Clinical Trials: people adopt new behavior and results are recorded

Ex: heart disease risk factors improve when men drink fresh OJ daily for 2 months compared to those with a diet low in Vit C

Question 24

What is the CDRR?

Answer 24

Chronic Disease Risk Reduction: level of nutrient intake that’s associated with lowered risk of a chronic disease

Question 25

What methods do health care professionals use for a nutrition assessment?

Answer 25

historical info, anthropometric measurements, physical examination, lab tests

Question 26

What are anthropometric measurements?

Answer 26

height and weight measurements that are compared to standards for sex and age

Question 27

What is the difference between a primary deficiency and a secondary deficiency?

Answer 27

Primary = Genetic: doesn’t absorb/excretes too much

Secondary = environmental factors

Question 28

Explain the Scientific Method and the steps

Answer 28

1. Observation and Question (identify problem)
2. Hypothesis and Prediction (hypothesis/solution)
   3.Experiment (design a study to collect data)
3. Results and Interpretations (summarize, analyze, and draw conclusions
4. Develop a theory or start again

Question 29

What are some risk factors?

Answer 29

Sex, age genetics, habits (too much of something or too little