Fundamentals of Nutrition Part I

Question 1

How do you calculate BMI?

Answer 1

Weight/Height^2

Units:Kg/m^2 OR lbs/In^2

Question 2

What are the classifications for BMI for the following categories?

Underweight
Normal
Overweight
Obesity I
Obesity II
Morbid Obesity

Answer 2

Underweight: <18.5
Normal 18.5-25
Overweight: 25-30
Obesity I: 30-35
Obesity II: 35-40
Morbid Obesity: ≥40

Question 3

How many calories do you get from proteins, carbs, and fats?

Answer 3

Proteins: 4 calories/gram
Carbs: 4 calories/gram
Fats: 9 calories/gram

Question 4

What are the percentages that adults require out of their diet for proteins, carbs, and fats?

Answer 4

Proteins: 10-35%
Carbs: 45-65%
Fats: 20-35%

Question 5

What are the monosaccharide components that make up sucrose?

Answer 5

Glucose and Fructose

Question 6

What are the monosaccharide components that make up Lactose?

Answer 6

Glucose and Galactose

Question 7

What are the monosaccharide components that make up Maltose?

Answer 7

Glucose and Glucose

Question 8

What kinds of starches are linear and which is branched?

Answer 8

Amylose is linear chains of glucose

Amylopectin is the branched version

Question 9

What is glycemic index?

Answer 9

A standard for comparing unhealthy foods to healthy foods when choosing the kinds of foods within your diet to determine the amount of sugar intake that occurs

Ex. Eating a candy cane verses dried fruit

Question 10

What is the role of fiber within your diet?

Answer 10

Reduces your glycemic index/load by making your food more bulky and increasing the absorption and motility along the GI tract

Question 11

What are your essential fatty acids? What does this mean?

Answer 11

Essential fatty acids are those that your body cannot produce

Linoleic Acid and Linolenic Acid

Question 12

What 2 fatty acids are made from Linolenic Acid (ALA)?

Answer 12

Docosahexaenoic acid (DHA) w-3
Eicosapentaenoic acid (EPA) w-3

Question 13

Your body keeps track of the amount of nitrogen within its system in order to determine the amount of protein anabolism/catabolism. What is the specific balance your body tries to keep between nitrogen and proteins?

Answer 13

1 g Nitrogen= 6.25 g Protein

Question 14

What are the 3 ways Nitrogen within the body can be excreted?

Answer 14

Urinary
Fecal
Cutaneous (skin)

Question 15

What are the Essential Amino Acids?

Answer 15

PVT TIM HALL

Phenylalanine
Valine
Tryptophan

Threonine
Isoleucine
Methionine

Histidine
Arginine
Lysine
Leucine

Question 16

What are the 4 ways we expend energy?

Answer 16

BMR (basal metabolic rate), Resting Metabolic Rate (RMR) *Note these are not the same thing

Thermic effect of food- food digestion

Physical activity- running, walking, sitting

Non-exercise induced thermogenesis AKA NEAT

Question 17

What is the Harris Benedict Equation used for?

Answer 17

To find someones basal metabolic rate (BMR) for both men and women.

Question 18

What is a MET?

Answer 18

Stands for Metabolic Equivalents for a given activity. Essentially, it is used to calculate the amount of calories consumed when the body is at rest

Question 19

What are the 3 components of the small intestines?

Answer 19

Duodenum
Jejunum
Ileum- this empties into the ascending colon

Question 20

What is Steatorrhea?

Answer 20

The presence of excess fat in stool and can cause celiacs disease or inflammatory bowel disease

Question 21

What is Crohns disease?

Answer 21

An autoimmune disease that causes chronic inflammation and damage to the bowel mucosa. Ileum is the most frequently affected part.

Tx is surgical resection of the affected area.