Chapter 1 Nutrition

Question 1

Factors That Affect Our Food Intake?

Answer 1

1. Personal Preference
2. Habits
3. Ethnic Heritage or Traditions
4. Social Interactions
5. Food Availability and Convenience
6. Cost and Economic Factors
7. Positive and Negative Associations
8. Emotional Comfort
9. Values
10. Body Weight and Image
11. Health and Nutrition Benefits

Question 2

Personal Preference

Answer 2

Taste is the number one factor.

Question 3

Habits

Answer 3

Eating patterns developed over time.

Question 4

Ethnic Heritage or Traditions

Answer 4

Cultural influences on food choices.

Question 5

Social Interactions

Answer 5

Eating in social settings

Question 6

Food Availability and Convenience

Answer 6

Accessibility and time constraints.

Question 7

Cost and Economic Factor

Answer 7

Budget limitations affect food choices.

Question 8

Positive and Negative Associations

Answer 8

Memories linked to certain foods.

Question 9

Emotional Comfort

Answer 9

Eating due to boredom, depression, or anxiety.

Question 10

Values

Answer 10

Religious beliefs, political views, environmental concerns.

Question 11

Health and Nutrition Benefits

Answer 11

Choosing foods for specific health goals.

Question 12

Six Classes of Nutrients:

Answer 12

carbs, lipids, proteins, vitamins, minerals, water

Question 13

1. Carbohydrates

Answer 13

– Primary energy source (4 kcal/g).

Question 14

2. Lipids (Fats)

Answer 14

Energy storage and cell function (9 kcal/g).

Question 15

3. Proteins

Answer 15

Build and repair body tissues (4 kcal/g).

Question 16

4. Vitamins

Answer 16

Regulate body processes; fat-soluble (A, D, E, K) and water-soluble (B, C).

Question 17

5. Minerals

Answer 17

Essential for body functions; major (calcium, sodium) and trace (iron, zinc).

Question 18

6. Water

Answer 18

Vital for bodily functions, temperature regulation, and metabolism.

Question 19

Phytochemicals

Answer 19

• Definition: Nonnutritive chemicals in plants that have biological effects on the body.
• Food Sources: Found in fruits, vegetables, whole grains, and legumes.

Question 20

• Macronutrients

Answer 20

o Carbohydrates
o Fats
o Proteins

Question 21

• Micronutrients

Answer 21

o Vitamins
o Minerals

Question 22

• Essential Nutrients

Answer 22

Cannot be synthesized by the body, must be obtained from diet.
o Example: Vitamins, minerals, some amino acids.

Question 23

Non-Essential Nutrients

Answer 23

Can be produced by the body.
o Example: Cholesterol.

Question 24

Energy-Yielding Nutrients & Calculations:

Answer 24

• Carbohydrates: 4 kcal/g
• Proteins: 4 kcal/g
• Fats: 9 kcal/g
• Alcohol (not a nutrient): 7 kcal/g

Question 25

Dietary Reference Intakes (DRI):

Answer 25

• Estimated Average Requirements (EAR): Meets needs of 50% of people.
• Recommended Dietary Allowances (RDA): Covers 98% of the population.
• Adequate Intakes (AI): Used when RDA cannot be determined.
• Tolerable Upper Intake Level (UL): Maximum intake level before toxicity risk.

Question 26

• Primary Deficiency:

Answer 26

Caused by inadequate dietary intake.

Question 27

• Secondary Deficiency

Answer 27

Caused by malabsorption, medication interactions, or other health issues.

Question 28

Chronic Diseases & Risk Factors:

Answer 28

• 7 out of 10 deaths in the U.S. are from chronic diseases.
• 4 are diet-related.
• Risk factors include poor diet, lack of exercise, smoking, and genetics.

Question 29

Leading Causes of Death in the U.S.:

Answer 29

1. Heart disease
2. Cancer
3. Chronic lower respiratory diseases
4. Stroke
5. Accidents
6. Alzheimer’s disease
7. Diabetes
8. Kidney disease
9. Influenza and pneumonia
10. Suicide