Nutrition

Question 1

What are macronutrients?

Answer 1

Energy-rich dietary substances consumed in relatively large quantities and used for metabolism

Question 2

What are included in the micronutrients?

Answer 2

Vitamins and minerals

Question 3

What is the average daily intake level needed to meet the requirement of one half of healthy people at a certain life stage and gender group?

Answer 3

Estmated Average Requirement

Question 4

What is the average daily intake level needed to meet the requirement of 97-98% of healthy people at a certain life stage and gender group?

Answer 4

Recommended Dietary Allowances

Question 5

What is the intake of food that is considered adequate for a given group of individuals when the EAR or RDA is not known or available?

Answer 5

Adequate Intake

Question 6

What is the Tolerable Upper Intake Limit?

Answer 6

The highest average daily intake that will pose no risk of adverse effects to almost all members of the general population

Question 7

What is the Total Estimated Energy Requirement?

Answer 7

The average dietary energy intake predicted to maintain an energy balance in a healthy adult of defined age, sex, and height whose weight and physical activity are “healthy”

Question 8

What is the energy content of cabohydrate?

Answer 8

4 kcal/g

Question 9

What is the energy content of protein?

Answer 9

4 kcal/g

Question 10

What is the energy content of fat?

Answer 10

9 kcal/g

Question 11

What is the energy content of alcohol?

Answer 11

7 kcal/g

Question 12

What is the rough estimate for the total estimated enery requirement for a moderately active adult?

Answer 12

35 kcal/kg/day

Question 13

What are the three types of energy use in the body?

Answer 13

Resting metabolic rate, thermic effect of food, physical activity

Question 14

What is the resting metabolic rate?

Answer 14

The energy expended in a resting post-absorptive state to maintain normal bodily functions

Question 15

What is the thermic effect of food?

Answer 15

The heat produced during digestion and absorption of food

Question 16

The consumption of which type of lipoprotein has an inverse correlation with coronary heart disease?

Answer 16

HDL

Question 17

What type of lipoprotein has a very strong correlation with coronary heart disease?

Answer 17

LDL

Question 18

How do statin drugs decrease the risk of coronary heart disease?

Answer 18

By lowering plasma cholesterol levels by blocking HMG-CoA reductase

Question 19

According to the WHO, approximately what percentage of cancer deaths can be attricuted to poor diet and physical inactivity?

Answer 19

33%

Question 20

Approximately what percentage of bowel cancers are caused by processed or red meat?

Answer 20

21%

Question 21

TAGs containing mostly _________ fatty acids are associated with coronary heart disease?

Answer 21

Saturated

Question 22

What is the effect of saturated fatty acids on LDL and HDL levels?

Answer 22

Increase LDL, little effect on HDL

Question 23

What type of lipid lowers total cholesterol and LDL, while slightly increasing HDL

Answer 23

Monounsaturated fatty acids

Question 24

What is the effect of polyunsaturated fatty acids on LDL and HDL levels?

Answer 24

Decrease both HDL and LDL levels

Question 25

Which omega-6 fatty acid is essential due to its use in prostaglandin synthesis?

Answer 25

Linoleic acid

Question 26

Which omega-3 fatty acid is essential in humans?

Answer 26

alpha-linolenic acid

Question 27

What type of lipid can reduce TAG?

Answer 27

Omega-3s

Question 28

What type of lipid raises LDL levels and lowers HDL levels?

Answer 28

Trans- fatty acids

Question 29

What is the effect of plant sterol on overall cholesterol levels? What is the mechanism of this change?

Answer 29

Plant sterols will lower cholesterol levels by inhibiting intestinal absorption of cholesterol and increasing its excretion and use in bile synthesis

Question 30

What is the fate of soluble fiber?

Answer 30

Undigested by intestinal enzymes, but fermented by intestinal microbial enzymes to short-chain fatty acids

Question 31

What are the four health benefits of fiber?

Answer 31

Adds bulk, absorbs water, increases bowel motility; delays gastric emptying, causing satiety and reduced post-prandial glucose peaks; lowers LDL cholesterol by increasing bile secretion and blocking reabsorption; reduces constipation, hemorrhoids, diverticulitis, colon cancer

Question 32

What is a positive nitrogen balance? In what instances would this occur?

Answer 32

Nin>Nout; When tissue growth is occuring (childhood, pregnancy, recovery)

Question 33

What is a negative nitrogen balance? In what instances would this occur?

Answer 33

Nout>Nin; Starvation, trauma, unbalanced amino acid intake

Question 34

How can excess protein consumption lead to nephrolithiasis ?

Answer 34

If protein intake is high, there is increased urinary disposal of nitrogen, which can caused increased urinary calcium

Question 35

What are the two extreme forms of malnutrition commonly seen in developing countries?

Answer 35

Kwashiorkor and Marasmus

Question 36

What is the fundamental difference between Kwashiorkor and Marasmus?

Answer 36

In Kwashiorkor, protein depravation is greater than calorie depravation; Marasmus has a larger calorie deficiency

Question 37

What are symptoms asoociated with Kwashiokor?

Answer 37

Edema, skin lesions, anorexia, enlarged fatty liver, decreased plasma albumin

Question 38

What symptoms are associated with Marasmus?

Answer 38

Arrested growth, emaciation, weakness, anemia, irratibility?

Question 39

Which form of malnutrition is more likely to be recovered from?

Answer 39

Marasmus

Question 40

Patients with which form of malnutrition will maintain an appetite?

Answer 40

Marasmus

Question 41

What is the glycemic index?

Answer 41

The area under the blood glucose curve after eating a carbohydrate-rich meal compared to that observed for the same amount of carbohydrate in the form of glucose or white bread

Question 42

What is the effect of eating foods with a high glycemic index on glucose levels?

Answer 42

Causes a sudden increase in glucose after eating and then dips below original levels

Question 43

What is the quality of protein sources based on? What it is assessed by?

Answer 43

The ability of the digested protein to provide the required essential amino acids; Measured through Protein digestibility-corrected amino acid scoring