Fund. of Nutrition I & II

Question 1

How do we calculate BMI?

Answer 1

Weight / Height (squared)

***units are kg/m(squared)

Question 2

What are the BMI cut-off numbers?

Answer 2

Underweight = < 18.5
Normal = 18.5 - 24.9
Overweight = 25 - 29.9 
Obesity I = 30 - 34.9
Obesity II = 35 - 39.9
Morbid Obesity = > or equal to 40

Question 3

What are better tools to use than BMI?

Answer 3

Body fat percentage
Waist circumference
Waist:hip ratio

Question 4

When is BMI a better indicator?

Answer 4

When you get older

Question 5

How many calories per gram is in protein?

Answer 5

4

Question 6

How many calories per gram is in carbs?

Answer 6

4

Question 7

How many calories per gram is in fats?

Answer 7

9

Question 8

How many calories per gram is in alcohol?

Answer 8

7

Question 9

What are the percentages for the New Food Pyramid?

Answer 9

10-15 percent calories from protein
20-35 percent calories from fat
Rest from carbs (unprocessed/whole wheat)

***Based on 2000 calories/day

Question 10

What are the acceptable macronutrient ranges for adults?

Answer 10

Fat = 20-35 percent 
CHO = 45-65 percent 
Protein = 10-35 percent 

***Less than 2300 mg sodium/day

Question 11

What is linoleic acid (essential FA)?

Answer 11

Omega-6 PUFA

Question 12

What is linolenic acid (essential FA)?

Answer 12

Omega-3 PUFA

***Makes DHA and EPA

Question 13

Do simple or complex carbs digest faster?

Answer 13

Simple

***Complex carbs have more fiber – better for you

Question 14

This is the term for the comparison of certain foods on a scale that will affect blood glucose levels (i.e., foods to stay away from for diabetics).

Answer 14

Glycemic Index

***Whole meals use “glycemic load”

Question 15

How can we calculate the amount of protein we need using nitrogen?

Answer 15

Take a sample of nitrogen balance in person —

Nitrogen in sample X 6.25 = Amount of protein you need to be above

*** 1g Nitrogen = 6.25 g protein

Question 16

What contributes to total energy expenditure?

Answer 16

BMR/RMR (65 percent)
Physical activity (20 percent)
Thermic effect of food (10 percent)
NEAT - “Non-exercise induced thermogenesis” (5 percent)

Question 17

What is a way to calculate the calories burned for a certain activity?

Answer 17

METs

Question 18

What is the MET amount for being at rest?

Answer 18

1 MET

Question 19

This part of the intestine absorbs fat, sugars, peptides/amino acids, iron, folate, calcium, water and electrolytes.

Answer 19

Duodenum (proximal small intestine)

Question 20

This part of the intestine absorbs sugars, peptides/amino acids, calcium, water and electrolytes.

Answer 20

Jejunum (middle small intestine)

Question 21

This part of the intestine absorbs bile acids, vitamin B12, water and electrolytes.

Answer 21

Ileum (distal small intestine)

Question 22

If we have insufficient absorption of fat into the duodenum, what can occur?

Answer 22

Steatorrhea (greasy, floating stool)

Question 23

This disease can also occur due to chronic inflammation and damage of bowel mucosa. The distal ileum is most often affected, and a treatment is to have it removed.

Answer 23

Crohn’s disease

Question 24

What are the dietary electrolytes we need?

Answer 24

Na+
K+
Cl-

Question 25

What are the dietary minerals we need?

Answer 25

Calcium
Phosphorus
Magnesium
Iron
Sulfur

Question 26

What are the water-soluble vitamins?

Answer 26

Thiamine (B1)
Riboflavin (B2)
Niacin (B3) 
Pantothenic acid (B5) 
Pyridoxine (B6) 
Biotin (B7)
Folic acid (B9)
Cobalamin (B12) 
Ascorbic acid (C)

Question 27

What are the lipid-soluble vitamins?

Answer 27

Retinol/Retinoic acid (A)
Calcitriol (D)
Vitamin K
Vitamin E

***ADKE