Midterm - Intro and Proximate Analysis

Question 1

essential nutrient

Answer 1

chemical/substance that is required for metabolism, but cannot be synthesized/synthesized rapidly enough

Question 2

what is the criteria for nutrients to be essential to the human diet

Answer 2

1. removing the nutrient causes a deficiency and decline in health
2. putting the nutrient back into diet corrects the problem and health will return

Question 3

when do nutritional deficiencies occur

Answer 3

persons nutrient intake consistently falls below the recommended requirement

Question 4

deficiency

Answer 4

prevention of disease

Question 5

nutritional requirement

Answer 5

ensures optimal health

Question 6

what are daily values based on

Answer 6

2000 calorie a day diet

Question 7

what are used to make dietary reference intakes

Answer 7

daily values

Question 8

dietary reference intake (umbrella term)

Answer 8

set of reference values for nutrients

Question 9

what does DRI reference

Answer 9

• estimated average requirement
• recommended dietary allowance
• adequate intake
• tolerable upper limit

Question 10

when were DRI’s introduced

Answer 10

1997

Question 11

what establishes nutrient requirements

Answer 11

• estimated average requirement
• recommended dietary allowance

Question 12

tolerable upper limit:

Answer 12

the highest level of continuous daily nutrient intake that causes no risk of adverse effects

Question 13

when is AI proposed

Answer 13

when sufficient evidence is not available to establish an EAR and RDA

Question 14

what is an AI determined based on

Answer 14

intake in healthy people who are assumed to have an adequate nutritional status

Question 15

what is the AI expected to do

Answer 15

meet or exceed the needs of most individual

Question 16

what are the organic nutrient classes

Answer 16

macronutrients and vitamins

Question 17

what are the inorganic nutrient classes

Answer 17

minerals and water

Question 18

food analysis

Answer 18

the development, application and study of analytical methods for characterizing foods and their constituents

Question 19

what are the 2 assumptions made for the Kjeldahl analysis

Answer 19

all nitrogen is in protein
all protein contains 16% nitrogen

Question 20

3 main steps to the Kjeldahl analysis

Answer 20

1. digestion
2. distillation
3. titration

Question 21

what does crude fibre tell us about in proximate analysis

Answer 21

cellulose and lignan

Question 22

what does the term dietary fibre refer to

Answer 22

all fibre (both soluble and insoluble)

Question 23

3 insoluble fibres

Answer 23

cellulose
lignin
hemicellulose

Question 24

3 soluble fibres

Answer 24

pectins
gums
mucilages

Question 25

characteristics of insoluble fibres

Answer 25

remains intact through intestinal tract - does not dissolve in water

Question 26

characteristics of soluble fibres

Answer 26

forms gel - dissolves in water

Question 27

downfalls of proximate analysis

Answer 27

no info on digestibility no info on specific amino acids, minerals, lipids or carbs

Question 28

what does the van soest method differentiate between

Answer 28

insoluble fibres - cellulose and hemicellulose - lignin

Question 29

what does the van soest determine

Answer 29

fermentable and non-fermentable CHO

Question 30

what does the Southgate method provide

Answer 30

information about sugars starch and various fibres