Module 01: The Basics of Nutrition

Question 1

Define nutrition

Answer 1

A science focused on the interactions between living organisms and their food.

The study of the biological processes used by the body to break down, absorb, and utilize the nutrients contained in food.

Question 2

List the six classes of nutrients and explain the role of each within the body.

Answer 2

• Water
• Proteins
• Fats
• Carbohydrates
• Vitamins
• Minerals

Question 3

Explain the role of WATER within the body.

Answer 3

Water plays numerous important roles in the body, including:

• improving oxygen delivery to cells
• transporting nutrients
• enabling cellular hydration
• cushioning bones and joints
• absorbing shock two joints and organs
• preventing tissues from sticking
• lubricating joints
• removing waste
• flushing toxins
• moistening oxygen for easier breathing
• regulating body temperature
• improving cell to cell communication
• maintaining electrical properties of cells
• empowering natural healing processes

Question 4

Explain the role of PROTEIN within the body.

Answer 4

In addition to forming tissues, proteins also play the following crucial roles in the body:

• ENZYMES; specialized protein molecules that act as catalysts for all biological processes
• ANTIBODIES; Fight infection and destroy foreign invaders
• HEMOGLOBIN; specialized proteins that deliver oxygen
• HORMONES; these proteins regulate metabolism and almost every key function in the body

Question 5

Explain the role of FATS within the body.

Answer 5

• Providing a source of energy
• Building blocks for cell membranes in hormones
• Aiding the absorption of fat soluble vitamins: A, D, E, and K
• Allowing for the proper use of proteins
• A protective lining for organs
• Helping regulate energy absorption by slowing the absorption of food
• Increasing satiety
• Makes food taste good (Butter)

Question 6

Explain the role of CARBOHYDRATES within the body.

Answer 6

• Providing fuel for the brain
• Providing a quick source of energy for muscles
• Helping regulate protein and fat metabolism
• Providing a source of fiber, which helps with regular illumination of waste
• Helping fight infections
• Promoting growth of body tissues such as bones and skin
• Lubricating joints

Question 7

Explain the role of VITAMINS with in the body.

Answer 7

• Acting as coenzymes (“helpers”) in metabolic processes
• Supporting tissue grows, vitality, and overall health
• Supporting digestion, illumination, and immune function
• Preventing deficiency related disorders and health problems

Question 8

Explain the role of MINERALS within the body.

Answer 8

• Cofactors for enzyme reactions
• Regulating serum pH
• Maintaining osmotic pressure
• Facilitating the transfer of nutrients across cell membranes
• Maintaining proper nerve conduction
• Contracting and relaxing muscles
• Regulating tissue growth
• Providing structural and functional support

Question 9

Describe at least three major milestones that led to the “modern” diet.

Answer 9

FIVE KEY MILESTONES:

• Agricultural revolution (12,000 years ago)
• Refined sugar (1600’s)
• Industrial revolution (1800’s)
• Food Giants (1900’s)
• Chemical revolution (WWII-Present)

Question 10

Describe Dr. Price’s and Dr. Pottenger’s contributions to nutritional research.

Answer 10

Dr. Price: Contrasted traditional and modern Western diets, concluding that the chronic diseases of industrial civilizations are primarily caused by nutrient deficiencies.

Dr. Pottenger: Conducted the famous “cat” study showing a connection between physical degeneration and non-species appropriate foods across multiple generations.

Question 11

Identify and recommend amounts of macronutrients in a daily diet, and give examples of healthy food options for each category.

Answer 11

40% Carbs, 30% Fats, 30% Proteins

40% Carbohydrates:

• low glycemic vegetables (raw, lightly cooked)
• fresh fruit (daily)
• starchy carbs (occasionally)(whole grains, WG breads, potatoes, brown rice, etc)
• seasonal products

30% Fats:

• Organic, raw, soaked nuts and seeds
• Organic, raw, cold pressed oil from nuts and seeds (flax, sesame, etc)
• Organic, cold pressed, extra-virgin olive oil
• Saturated fats from healthy sources

30% Proteins:

• Organic, grass fed beef.
• Wild meat
• Organic, free range poultry
• Organic, whole, raw, or cultured dairy products
• Organic pasture and lamb
• Organic, free range eggs
• Low toxicity, sustainable, while seafood