Intro to Nutrition

Question 1

Define nutrients

Answer 1

all constituents of food necessary to sustain normal functions of the body

Question 2

Define macronutrients

Answer 2

protein, fats and carbohydrates

Question 3

Define micronutrients

Answer 3

vitamins and minerals

Question 4

Define nutrient balance

Answer 4

net change in the amount of nutrient within a person’s body

Question 5

Define homeostasis

Answer 5

short term ability to adjust

Question 6

Define adaptation

Answer 6

long term adjustment from a nutrient perspective

Question 7

What is the estimated average requirement?

Answer 7

Meets nutritional requirement of 50% of healthy individuals

Question 8

What is the recommended daily allowance?

Answer 8

level sufficient to meet nutrient requirement of nearly all in a life stage and gender group

Question 9

What is adequate intake?

Answer 9

insufficient evidence to calculate an EAR or RDA

Question 10

What is the Tolerable upper limit?

Answer 10

Highest average intake likely to pose no risk

Usually designated for heavy metals

Question 11

What are daily reference values?

Answer 11

used for other nutrients known to have a significant impact on health and disease

Question 12

What is the estimated energy requirement?

Answer 12

average energy intake to maintain energy balance, 2000 kcal/day used on food labels

Question 13

What is total energy expenditure?

Answer 13

Sum of the processes through which the body expends energy

Question 14

How does saturated fat affect CVD risk?

Answer 14

Increase total cholesterol and increase risk for CVD

Question 15

How do monounsaturated fats affect cholesterol?

Answer 15

Lower total cholesterol and LDL cholesterol

No change in HDL

Question 16

How do N-6 polyunsaturated fats affect cholesterol?

Answer 16

Lowers total cholesterol, LDL, and HDL

Question 17

How do N-3 polyunsaturated fats affect cholesterol?

Answer 17

No substantial effect

Reduce risk of CVD

Question 18

How does dietary cholesterol affect total cholesterol?

Answer 18

Does not affect total cholesterol as much as amount and type of fat consumed

Question 19

How do Plant sterols affect cholesterol?

Answer 19

Inhibit intestinal absorption of cholesterol

Question 20

How does soy protein affect cholesterol?

Answer 20

May decrease LDL cholesterol in patients with high cholesterol

Question 21

How does alcohol affect CVD?

Answer 21

Moderate consumption may increase HDL, red win also contains phenolic antioxidants

Question 22

How do B6, B12, and folate affect CVD?

Answer 22

Enzymes that require these vitamins convert homocysteine to harmless amino acids

Question 23

What is dietary fiber?

Answer 23

Nondigestible carbohydrates and lignin

Question 24

What is functional fiber?

Answer 24

Fiber that has been shown to have health benefits

Question 25

What is the difference between soluble and insoluble fiber?

Answer 25

Soluble forms a gel when mixed with water Insoluble is largely not digested

Question 26

What is hyperglycemia?

Answer 26

Insulin deficiency or absence, as well as tissue resistance to insulin action, leading to abnormal glucose levels

Question 27

What is the glycemic index?

Answer 27

Attempt to quantify the degree of blood sugar rise caused by a food Clinical importance is controversial

Question 28

What is lactose intolerance?

Answer 28

Inability to digest lactose to its monosaccharide unites for absorption

Question 29

What is Protein quality?

Answer 29

the completeness of the protein -- ability to provide all essential amino acids

Question 30

What is nitrogen balance?

Answer 30

measure of protein intake/excretion Positive - times of tissue growth Negative - equates to loss of tissue, inadequate intake, lack of essential amino acid

Question 31

What is Kwashiorkor syndrome?

Answer 31

Protein deficiency is greater than calorie deficiency Extended abdomen, gray-blond hair

Question 32

What is maramus?

Answer 32

Deficiency in protein and total calories

Question 33

What percent of energy should come from each Fat, Protein, and Carbohydrates?

Answer 33

Fat - 20-35% Protein - 10 - 35% Carbohydrate - 45-65%