Fundamentals and Food Composition

Question 1

What are essential nutrients?

Answer 1

Required for metabolism but we don’t make fast enough.

Question 2

What are Nutritional defficiancies?

Answer 2

when essential nutrients are taken away.

Question 3

What 4 things are included in the dietary reference intake (DRI) and what do they represent?

Answer 3

EAR - 50% of the population
RDA - 99% of the population
AI - when suffecient evidence is not avilable so it’s based on healthy people
UL - max amount of nutrients before adverse effects

Question 4

What is water toxicity?

Answer 4

water»>kidneys ability to process

Question 5

What is hyponatremia?

Answer 5

H2O/Na+ imbalance - excessive fluid intake or decreased sodium. This can be avoided with urination. It causes CNS edema and muscle weakness.

Question 6

Source of error for moisture - H2O content

Answer 6

under estimation

Question 7

source of error for ether extract - crude fat

Answer 7

over estimation

Question 8

source of error for ash - mineral content

Answer 8

under estimation

Question 9

source of error for nitrogen - crude protein

Answer 9

over estimation

Question 10

what is the kjeldahl assumption?

Answer 10

all N is protein and all protein has 16% nitrogen.

Question 11

How do you find conversion factor to be used when calculating % crude protein?

Answer 11

100%/N% = conversion factor to be used

Question 12

What is the calculation for finding % crude protein?

Answer 12

% crude protein = (N in sample x 6.25/wet weight of sample) x 100%

Question 13

source of error for crude fiber

Answer 13

under estimation

Question 14

What is the N free extract (NFE)?

Answer 14

digestible carbs (starch/sugar)

Question 15

What’s the formula for N free extract?
And then how do you find Digestible CHO?

Answer 15

%NFE = 100 - (%moisture + %crude fat + %ash + %crude protein + %crude fiber)
Digestible CHO = wet weight x %NFE

Question 16

source of error for NFE

Answer 16

all sources of errors from the previous ones