Nutrition For Medical Students

Question 1

HISTORY OF NUTRITION
• Nutrition evolved from ——, ——, and ——.
• In ——BC, ——- said “Let food be your medicine and medicine be your food”.The popular slogan in Nutrition that “you are what you eat” becomes very pertinent (Ebuehi, O.A.T.,2012).
• In ——, a British physician named —- showed iron filings in wine can treat anemia
• In —-s, a British naval surgeon named —- found consuming limes and lemons cured scurvy in sailors
• In —- a German physician named Magendie showed that dogs fed only on carbohydrates rapidly lost body weight and died in a few weeks

Answer 1

HISTORY OF NUTRITION
• Nutrition evolved from Chemistry, Physiology, and Medicine.
• In 400BC, Hippocrates said “Let food be your medicine and medicine be your food”.The popular slogan in Nutrition that “you are what you eat” becomes very pertinent (Ebuehi, O.A.T.,2012).
• In 1674, a British physician named Sydenham showed iron filings in wine can treat anemia
• In 1740s, a British naval surgeon named Lind found consuming limes and lemons cured scurvy in sailors
• In 1816 a German physician named Magendie showed that dogs fed only on carbohydrates rapidly lost body weight and died in a few weeks

Question 2

HISTORY OF NUTRITION
• By —-, it was known foods contain carbohydrates, protein and fats
• By —-, six minerals had been identified that were required for survival- which are:
• In the —-s —- and —- established the kilocalorie (kcal) as the energy content contained in proteins, fats, carbohydrates etc
• 1 kcal=—-Joules = amt of energy required to raise the temperature of 1000g of water by1 degree Celsius

Answer 2

HISTORY OF NUTRITION
• By 1830, it was known foods contain carbohydrates, protein and fats
• By 1850, six minerals had been identified that were required for survival- Ca, Na, K, P, Cl & Fe.
• In the 1890s Rubner and Atwater established the kilocalorie (kcal) as the energy content contained in proteins, fats, carbohydrates etc
• 1 kcal=4182Joules = amt of energy required to raise the temperature of 1000g of water by1 degree Celsius

Question 3

HISTORY OF NUTRITION
• In ——, the Recommended Daily Allowance (RDA) was published in response to poor diet in many Americans

NUTRITION
• The word Nutrition first appeared in —- and comes from the Latin word —-, meaning “to —-.”
• Today, we define Nutrition as the sum of all processes involved in how organisms obtain nutrients, metabolize them, and use them to support all of life’s processes.

Answer 3

HISTORY OF NUTRITION
• In 1943, the Recommended Daily Allowance (RDA) was published in response to poor diet in many Americans
• In the last 30 years, the science of nutrition has grown, and much new research is done every year, revising what we know about healthy eating

NUTRITION
• The word Nutrition first appeared in 1551 and comes from the Latin word Nutrire, meaning “to nourish.”
• Today, we define Nutrition as the sum of all processes involved in how organisms obtain nutrients, metabolize them, and use them to support all of life’s processes.

Question 4

The six essential nutrients include
the macronutrients:
the micronutrients:.

Answer 4

Macronutrients:Water,Carbohydrate ,Protein,Fat
Micronutrients: vitamins and minerals

Question 5

Factors influencing these requirements include:
.

Answer 5

Factors influencing these requirements include:
• age, weight, sex, basal metabolic rate, level of physical activity, physiological status, state of physical health and environmental factor.

Question 6

Teenagers need a balanced diet packed full of nutrients
including —, —- and
——.

Answer 6

Teenagers need a balanced diet packed full of nutrients
including calcium, iron and
protein.

Question 7

For adults also, exposure to sunlight for 30 minutes a day is believed to satisfy the daily requirement (about — μg or —- IU) of vitamin D

Answer 7

For adults also, exposure to sunlight for 30 minutes a day is believed to satisfy the daily requirement (about 10 μg or 400 IU) of vitamin D

Question 8

——- required to support the basic processes of life, including circulation, respiration, temperature maintenance, etc. It excludes digestion and voluntary activities.

Answer 8

Basal metabolic energy required to support the basic processes of life, including circulation, respiration, temperature maintenance, etc. It excludes digestion and voluntary activities.

Question 9

DRI( full meaning) is an umbrella term for four reference values:

Answer 9

DRI( daily references intake) is an umbrella term for four reference values:
• Estimated Average Requirements (EAR)
• Recommended Dietary Allowances (RDA)
• Adequate Intakes (AI)
• Tolerable Upper Intake Levels (UL)

Question 10

• AI, EAR, RDA, and UL are for —-nutrients

Answer 10

Micronutrients

Question 11

1. ESTIMATED AVERAGE REQUIREMENTS
   • Average daily intake levels for nutrients estimated to meet the needs of —— percent of the target group.
   • Used in ——-and policy-making.
   .

Answer 11

1. ESTIMATED AVERAGE REQUIREMENTS
   • Average daily intake levels for nutrients estimated to meet the needs of 50 percent of the target group.
   • Used in nutrition research and policy-making.
   • EARs form the basis for which RDA values are set.

Question 12

Which of the DRI form the basis for which RDA values are set.

Answer 12

EAR

Question 13

2. RECOMMENDED DIETARY ALLOWANCES
   • Based upon the EAR, these are nutrient-intake goals designed to meet the requirements of —- to —- percent of the target group for a given nutrient.
   .

Answer 13

2. RECOMMENDED DIETARY ALLOWANCES
   • Based upon the EAR, these are nutrient-intake goals designed to meet the requirements of 97 to 98 percent of the target group for a given nutrient.
   • It is important to note that RDAs are not the same thing as individual nutritional requirements. The actual nutrient needs of a given individual will be different than the RDA.

Question 14

3. ADEQUATE INTAKES
   •AIs are created for nutrients when there is insufficient consistent scientific evidence to set an —- for the entire
   population.
   • As with RDAs, AIs can be used as nutrient-intake goals for a given nutrient. For example, there has not been sufficient scientific research into the particular nutritional requirements for infants.
   • Consequently, all of the DRI values for infants are AIs derived
   from nutrient values in human breast milk.

Answer 14

3. ADEQUATE INTAKES
   •AIs are created for nutrients when there is insufficient consistent scientific evidence to set an EAR for the entire
   population.
   • As with RDAs, AIs can be used as nutrient-intake goals for a given nutrient. For example, there has not been sufficient scientific research into the particular nutritional requirements for infants.
   • Consequently, all of the DRI values for infants are AIs derived
   from nutrient values in human breast milk.

Question 15

• —- indicate the highest level of continuous intake of a particular nutrient that may be taken without causing health problems.

Answer 15

Tolerable upper intake levels(UIs)

Question 16

—-is the calculated range of how much energy from carbohydrates, fats, and protein is recommended for a healthy diet

Answer 16

The Acceptable Macronutrient Distribution Range (AMDR) is the calculated range of how much energy from carbohydrates, fats, and protein is recommended for a healthy diet

Question 17

• Macronutrients, consisting of ——, ——, and —— are required in relatively (large/small?) amounts.
• Micronutrients ,consisting of —— and ——-, are required in (small/large?) amounts.

Answer 17

• Macronutrients, consisting of carbohydrates, proteins, and fats are required in relatively large amounts.
• Micronutrients , vitamins and minerals, are required in
small amounts.

Question 18

• Synonymous with the term carbohydrate is the Greek word “saccharide,” which means ——.
• Carbohydrates are broadly classified into two subgroups, “——-” and “——.”
• Fast-releasing carbohydrates are further grouped into the ——- and ——.
• Slow-releasing carbohydrates are ———

Answer 18

• Synonymous with the term carbohydrate is the Greek word “saccharide,” which means sugar.
• Carbohydrates are broadly classified into two subgroups, “fastreleasing” and “slow-releasing.”
• Fast-releasing carbohydrates are further grouped into the monosaccharides and dissacharides.
• Slow-releasing carbohydrates are long chains of monosaccharides.

Question 19

• Fast-releasing carbohydrates are also known more simply as “——”
• is Fructose, an energy source for other cells in the body. Mostly found in ——, fructose is one of the most common monosaccharides in nature. It is also found in soft drinks, cereals, and other products sweetened with high fructose corn syrup.
• Galactose is the third most common sugars; it can be used as energy molecule when converted to ——

Answer 19

• Fast-releasing carbohydrates are also known more simply as “sugars” • Fructose, in contrast to glucose, is not an energy source for other cells in
the body. Mostly found in fruits, honey, and sugarcane, fructose is one of the most common monosaccharides in nature. It is also found in soft drinks, cereals, and other products sweetened with high fructose corn syrup.
• Galactose is the third most common sugars; it can be used as energy molecule when converted to glucose

Question 20

• Disaccharides are composed of pairs of two ——- linked together.
• Disaccharides include:——-.
• Sucrose=—— + —— = table sugar; found in many —————, and at high concentrations in sugar beets and sugar cane.
• Lactose=—— + —— = milk sugar; prevalent in dairy products such as ——-
• Maltose= —— + ——; It is a common breakdown product of plant starches and is rarely found in foods as a disaccharide.

Answer 20

• Disaccharides are composed of pairs of two monosaccharides linked together.
• Disaccharides include sucrose, lactose, and maltose. All of the disaccharides contain at least one glucose molecule.
• Sucrose=glucose + fructose = table sugar; found in many fruits and vegetables, and at high concentrations in sugar beets and sugar cane.
• Lactose=glucose + galactose = milk sugar; prevalent in dairy products such as milk, yogurt, and cheese.
• Maltose= glucose + glucose; It is a common breakdown product of plant starches and is rarely found in foods as a disaccharide.

Question 21

• Slow-releasing carbohydrates are polysaccharides, long chains of ——that may be —— or ——-. There are two main groups of polysaccharides: —— and ——.
• Starch molecules are found in abundance in ———.
Amylose, a (plant/animal?) starch, is a linear chain containing hundreds of glucose units.
Amylopectin, (plant/animal?) starch, is a branched chain containing thousands of glucose units.
• Humans and animals store glucose energy from starches in the form of the very large molecule, ———.

Answer 21

• Slow-releasing carbohydrates are polysaccharides, long chains of monosaccharides that may be branched or not branched. There are two main groups of polysaccharides: starches and fibers.
• Starch molecules are found in abundance in grains, legumes, and root vegetables, such as potatoes. Amylose, a plant starch, is a linear chain containing hundreds of glucose units. Amylopectin, another plant starch, is a branched chain containing thousands of glucose units.
• Humans and animals store glucose energy from starches in the form of the very large molecule, glycogen.

Question 22

• Dietary fibers are polysaccharides that are highly branched and cross-linked. Some dietary fibers are ——, ——-, ——-, and ——-.
• do humans produce the enzymes that can break down dietary fiber;
,bacteria in the ——- produce enzyme that can break down dietary fiber..
• Dietary fibers reduce the risk for ——-, which are primary risk factors for CVD.

Answer 22

• Dietary fibers are polysaccharides that are highly branched and cross-linked. Some dietary fibers are pectin, gums, cellulose, and lignin.
• Humans do not produce the enzymes that can break down dietary fiber; however, bacteria in the large intestine (colon) do. Dietary fibers are very
beneficial to our health.
• Dietary fibers reduce the risk for obesity and diabetes, which are primary risk factors for CVD.

Question 23

CLASSIFICATION OF FIBERS
• Water-soluble fibers: ——, ——, and —— and they are found in ——-,——
• Water-insoluble fibers : —— and ——; sources include ——, ——, ——-, and ——.
• Functional fibers have been added to foods and have been shown to provide health benefits to humans. Functional fibers may be extracted from —— and purified or synthetically made. An is psyllium-seed husk, shown to reduce ——— level

Answer 23

CLASSIFICATION OF FIBERS
• Water-soluble fibers: inulin, pectin, and guar gum and they are found in peas, beans, oats, barley, and rye.
• Water-insoluble fibers : cellulose and lignin; sources include whole-grain foods, flax, cauliflower, and avocados.
• Functional fibers have been added to foods and have been shown to provide health benefits to humans. Functional fibers may be extracted from plants and purified or synthetically made. An is psyllium-seed husk, shown to reduce blood-cholesterol level

Question 24

ROLES OF CARBOHYDRATES
• Provision of ———to cells, particularly the brain
• Dietary fibers: soluble/insoluble? (cholesterol lowering effects) and soluble/insoluble fibers? (prevent constipation); prevents cancer
• Glycemic effect: regulation of ——

Answer 24

ROLES OF CARBOHYDRATES
• Provision of energy (glucose) to cells, particularly the brain
• Dietary fibers: soluble (cholesterol lowering effects) and insoluble fibers (prevent constipation); prevents cancer
• Glycemic effect: regulation of blood glucose
• Sparing the use of proteins for energy
• Components of biomolecules: nucleotides,
coenzymes
• Metabolism of fatty and amino acids

Question 25

THE ——— OF GLYCOGEN ENABLES ITS RAPID MOBILIZATION INTO FREE GLUCOSE TO POWER

Answer 25

Structure

Question 26

ENERGY STORAGE
If the body already has enough energy to support its functions, the excess glucose is stored as —— (the majority of which is stored in the —— and ——).
A molecule of glycogen may contain in excess of fifty thousand single glucose units and is highly ———, allowing for the rapid dissemination of glucose when it is needed to make cellular energy.

Answer 26

ENERGY STORAGE
THE STRUCTURE OF GLYCOGEN ENABLES ITS RAPID MOBILIZATION INTO FREE GLUCOSE TO POWER CELLS.
•
•
If the body already has enough energy to support its functions, the excess glucose is stored as glycogen (the majority of which is stored in the muscle and liver).
A molecule of glycogen may contain in excess of fifty thousand single glucose units and is highly branched, allowing for the rapid dissemination of glucose when it is needed to make cellular energy.

Question 27

Some glucose is converted to ribose and deoxyribose, which are essential building blocks of important macromolecules, such as

Answer 27

Some glucose is converted to ribose and deoxyribose, which are essential building blocks of important macromolecules, such as RNA, DNA, and ATP.

Question 28

Excess glucose is also used to make ——

Answer 28

Excess glucose is also used to make fats

Question 29

LIPIDS
• Lipids are a family of organic compounds that are mostly (insoluble/soluble ?) in water.
• Composed of —— and ——

Answer 29

LIPIDS
• Lipids are important fats that serve different roles in the human body.
• Lipids are a family of organic compounds that are mostly insoluble in water.
• Composed of fats and oils, lipids are molecules that yield high energy and have a chemical composition mainly of carbon, hydrogen, and oxygen.

Question 30

TYPES OF LIPIDS
• The three main types of lipids are ——
• Triacylglycerols (triglycerides) make up more than —— percent of lipids in the diet and are commonly found in ———.
• Naturally occurring triacylglycerols are found in many foods, including ———

Answer 30

TYPES OF LIPIDS
• The three main types of lipids are triacylglycerols, phospholipids, and sterols.
• Triacylglycerols (triglycerides) make up more than 95 percent of lipids in the diet and are commonly found in fried foods, vegetable oil, butter, whole milk, cheese, cream cheese, and some meats.
• Naturally occurring triacylglycerols are found in many foods, including avocados, olives, corn, and nuts

Question 31

TYPES OF LIPIDS
• Phospholipids make up only about — percent of dietary lipids.
• They are —— -soluble and are found in both plants and animals. Phospholipids are crucial for building the protective barrier, or membrane, around your body’s cells.
• ——— are the least common type of lipid. ——- is perhaps the best well known sterol.
• The body gets only a small amount of its cholesterol through food—the body produces most of it.
• Cholesterol is an important component of the cell membrane and is required for ———-

Answer 31

TYPES OF LIPIDS
• Phospholipids make up only about 2 percent of dietary lipids.
• They are water-soluble and are found in both plants and animals. Phospholipids are crucial for building the protective barrier, or membrane, around your body’s cells.
• Sterols are the least common type of lipid. Cholesterol is perhaps the best well known sterol.
• The body gets only a small amount of its cholesterol through food—the body produces most of it.
• Cholesterol is an important component of the cell membrane and is required for the synthesis of sex hormones, vitamin D, and bile salts

Question 32

SATURATED AND UNSATURATED FATS
CHEMICAL DIFFERENCE BETWEEN
SATURATED AND UNSATURATED FATS
• A diet high in —— fats raises the risk of cardiovascular disease.
• —— fats, whether monounsaturated or polyunsaturated, lower the risk of cardiovascular disease by lowering LDL cholesterol levels.
• Foods of animal origin generally are high in ———- fats and cholesterol,
but food of plant origin lacks cholesterol and contains mainly ——— fats.

Answer 32

SATURATED AND UNSATURATED FATS
CHEMICAL DIFFERENCE BETWEEN
SATURATED AND UNSATURATED FATS
• A diet high in saturated fats raises the risk of cardiovascular disease.
• Unsaturated fats, whether monounsaturated or polyunsaturated, lower the risk of cardiovascular disease by lowering LDL cholesterol levels.
• Foods of animal origin generally are high in saturated fats and cholesterol,
but food of plant origin lacks cholesterol and contains mainly unsaturated fats.

Question 33

SATURATED AND UNSATURATED FATS: PHYSICAL PROPERTIES AND DISTRIBUTION
• Saturated fats contain mostly —— fatty acids and are (solid/liquid ?) at room temperature;
• Examples: ——
• Vegetable oils are generally composed of ——- fatty acids and are liquid at room temperature.
• Oils containing mostly monounsaturated fatty acids are ———; other vegetable oils, such as ———, contain mostly polyunsaturated fatty acids.
• ———— are exceptions to the rule. Although they are of plant origin, they consist mostly of saturated fatty acids.
• Also, certain fish oils are actually —— e.g., oils from fish such as salmon, tuna, and herring are (polyunsaturated/monounsaturated ?) and contain ———fatty acids.

Answer 33

SATURATED AND UNSATURATED FATS: PHYSICAL PROPERTIES AND DISTRIBUTION
• Saturated fats contain mostly saturated fatty acids and are solid at room temperature;
• Examples: animal fats such as lard, butter, and beef fat .
• Vegetable oils are generally composed of unsaturated fatty acids and are liquid at room temperature.
• Oils containing mostly monounsaturated fatty acids are olive oil, peanut oil, and canola oil; other vegetable oils, such as corn oil, soybean oil, and walnut oil, contain mostly polyunsaturated fatty acids.
• Coconut oil, palm and palm kernel oils, and cocoa butter are exceptions to the rule. Although they are of plant origin, they consist mostly of saturated fatty acids.
• Also, certain fish oils are actually unsaturated e.g., oils from fish such as salmon, tuna, and herring are polyunsaturated and contain omega-3 fatty acids.

Question 34

ROLE OF DIETARY LIPIDS
• Also known as ——, primary role is energy production and storage: Gives —cal/g compared to 4 cal/g of —— and ——
• functions:

Answer 34

ROLE OF DIETARY LIPIDS • Also known as fats, primary role is energy
production and storage: Gives 9 cal/g compared to 4 cal/g of carbohydrate and protein
• Insulation and protection of body and vital organs
• Digestion and absorption: bile acids
• Cell membrane and cell communication
• Hormonal production, cholesterol is a precursor to other hormones
• Biological modulators of immune function e.g dietary UFAs in the presence of an intracellular bacterial pathogen, such as Listeria monocytogenes

Question 35

ROLES OF LIPIDS
• The excess energy from the food we eat is digested and incorporated into
——
• Fats are packed together tightly without water and store far greater amounts of energy in a reduced space (compare with glycogen). A fat gram is densely concentrated with energy—it contains more than —— the amount of energy than a gram of carbohydrate.

Answer 35

ROLES OF LIPIDS
• Storing Energy/Energy Reserve
• The excess energy from the food we eat is digested and incorporated into
adipose tissue, or fatty tissue.
• Fats are packed together tightly without water and store far greater amounts of energy in a reduced space (compare with glycogen). A fat gram is densely concentrated with energy—it contains more than double the amount of energy than a gram of carbohydrate.

Question 36

ROLES OF LIPIDS
List 2 roles.
• Triacylglycerols also help the body produce and regulate hormones. For example, adipose tissue secretes the hormone ——, which regulates appetite.
.

Answer 36

ROLES OF LIPIDS
• Regulating and Signaling
• Triacylglycerols control the body’s internal climate, maintaining
constant temperature.
• Triacylglycerols also help the body produce and regulate hormones. For example, adipose tissue secretes the hormone leptin, which regulates appetite.
• Fats also play important functional roles in sustaining nerve impulse transmission, memory storage, and tissue structure. Lipids serve as signaling molecules; they are catalysts of electrical impulse activity within
the brain.

Question 37

ROLES OF LIPIDS
• Insulating and Protecting
• Vital organs such as the heart, kidneys, and liver are protected by visceral fat. The composition of the brain is outstandingly —— percent fat.
• ——— acts as blanket layer of tissue insulates the body from extreme temperatures and helps keep the internal climate under control.

Answer 37

ROLES OF LIPIDS
• Insulating and Protecting
• Vital organs such as the heart, kidneys, and liver are protected by visceral fat. The composition of the brain is outstandingly 60 percent fat.
• Subcutaneous fat acts as blanket layer of tissue insulates the body from extreme temperatures and helps keep the internal climate under control.

Question 38

ROLES OF LIPIDS
• The dietary fats in the foods we eat break down in our digestive systems and begin the transport of precious———. By carrying —— -soluble nutrients through the digestive process, intestinal absorption is improved.

Answer 38

ROLES OF LIPIDS
• Aiding Digestion and Increasing Bioavailability
• The dietary fats in the foods we eat break down in our digestive systems and begin the transport of precious micronutrients. By carrying fat-soluble nutrients through the digestive process, intestinal absorption is improved.

Question 39

Protein makes up approximately —— percent of the human body and is present in every single cell.
• The word protein is a Greek word, meaning “——.” Proteins are called the workhorses of life as they provide the body with structure and perform a vast array of functions.
• Proteins, simply put, are macromolecules composed of monomeric subunits, called ——-/.
• Proteins contain the elements carbon, hydrogen, and oxygen just as carbohydrates and lipids do, but proteins are the only macronutrient that contains ——.

Answer 39

Protein makes up approximately 20 percent of the human body and is present in every single cell.
• The word protein is a Greek word, meaning “of utmost importance.” Proteins are called the workhorses of life as they provide the body with structure and perform a vast array of functions.
• Proteins, simply put, are macromolecules composed of monomeric subunits, called amino acids.
• Proteins contain the elements carbon, hydrogen, and oxygen just as carbohydrates and lipids do, but proteins are the only macronutrient that contains nitrogen.

Question 40

List of of non polar, polar, acidic, basic amino acids

Answer 40

Non polar: Ala, Val, Leu, Ile, Pro, Phe Trp, Met
Polar: Gly, Ser, Thr, Cys, Tyr, Asn
Gin
Acidic: Asp, Glu
Basic: Lys, Arg, His

Question 41

Classification of amino acids based on nutritional aspects: essential
and non-essential
Essential:
Non essential:

Answer 41

nonessential amino acids because the body can synthesize them: Ala, Arg, Asn, Asp, Cys, Glu, Gln, Gly, Pro, Ser, Tyr

Nine essential amino acids because we cannot synthesize them either at all or in sufficient amounts. These must be obtained from the diet: His, Iso, Leu, Lys, Met, Phe, Thr, Try, Val

Question 42

Sometimes during infancy, growth, and in diseased states the body cannot synthesize enough of some of the nonessential amino acids and more of them are required in the diet. These types of amino acids are called ——-amino acids.
And they are:

Answer 42

Sometimes during infancy, growth, and in diseased states the body cannot synthesize enough of some of the nonessential amino acids and more of them are required in the diet. These types of amino acids are called conditional essential amino acids.
• Arg, Cys, Gln, Gly, Pro, Tyr

Question 43

ROLE OF DIETARY PROTEINS include

Answer 43

ROLE OF DIETARY PROTEINS
• Has more physiological roles than any other nutrient
• Growth and repair
• A component of every cell and tissue in the
body, esp., muscles
• Required to build and repair worn out tissue
• Synthesis of enzymes, hormones, antibodies and other body chemicals.
• Important building block of bones, muscles, cartilage, skin, and blood.

Question 44

ROLES OF PROTEINS
• Structure and Motion:
• Structural proteins: include:
• Motion: The contractile parts of muscles are the proteins —— and ——.

Answer 44

ROLES OF PROTEINS
• Structure and Motion:
• Structural proteins: collagen, elastin and keratin
• Motion: The contractile parts of muscles are the proteins actin and myosin. When these proteins are stimulated by a nerve impulse they slide across each other, causing a shortening of the muscle cell. Upon stimulation, multiple muscle cells shorten at the same time, resulting in muscle contraction

Question 45

Albumin is —— shaped

Answer 45

Butterfly

Question 46

WATER
• A human body is made up of mostly water. An adult consists of about —— to —— liters of water, or about ——.
• Newborns are approximately —— percent water.
• Adult males typically are composed of about —— percent water
and females are about —— percent water.
• This gender difference reflects the differences in ———
• This also means that if a person gains weight in the form of fat the percentage of total body water content declines.

Answer 46

WATER
• A human body is made up of mostly water. An adult consists of about 37 to 42 liters of water, or about eighty pounds.
• Newborns are approximately 70 percent water.
• Adult males typically are composed of about 60 percent water
and females are about 55 percent water.
• This gender difference reflects the differences in body-fat content, since body fat is practically water-free.
• This also means that if a person gains weight in the form of fat the percentage of total body water content declines.

Question 47

ROLE OF WATER;
Involved in every bodily function, and makes up —- to —- % of your total body weight.

Answer 47

ROLE OF WATER
• An essential nutrient of life,
• Water is our body’s most important
•
• • • • • •
nutrient;
Involved in every bodily function, and makes up 70- 75% of your total body weight.
Water helps to maintain body temperature, Metabolize body fat,
Aids in digestion,
Lubricates and cushions organs, Transports nutrients,
Flushes toxins from the body.

Question 48

Blood, the primary transport fluid in the body is about —- percent water.

Answer 48

Blood, the primary transport fluid in the body is about 78 percent water.

Question 49

Vitamins are antigenic.Tor F

Answer 49

F
Non antigenic

Question 50

Vitamins are effective when taken in what way.

Answer 50

Orally

Question 51

Fat soluble vitamins include

Answer 51

A D E K

Question 52

Vitamins A, E and K are ——, and vitamin D is a ——. All four are ——— since they are synthesized biologically from units of isoprene.

Answer 52

Vitamins A, E and K are terpenoids, and vitamin D is a steroid. All four are isoprenoids since they are synthesized biologically from units of isoprene.

Question 53

Water soluble vitamins include

Answer 53

B C

Question 54

VITAMIN A
• On account of its established role in the visual process, it is often called as
——— factor or the “bright eyes” vitamin

Answer 54

VITAMIN A
• On account of its established role in the visual process, it is often called as antixerophthalmic factor or the “bright eyes” vitamin

Question 55

Two forms of vitamin A are available in the human diet: preformed vitamin A called ——- and its esterified form called ——— and provitamin A carotenoids.

Answer 55

Two forms of vitamin A are available in the human diet: preformed vitamin A (retinol and its esterified form, retinyl ester) and provitamin A carotenoids.

Question 56

VITAMIN D
• On account of its preventive action on rickets, vitamin D is often called as —— factor.

Answer 56

VITAMIN D
• On account of its preventive action on rickets, vitamin D is often called as antirachitic factor.

Question 57

Vitamin D is unique in that it can be synthesized by the human body on exposure to sunlight; hence called the ‘’——
vitamin’

Answer 57

Vitamin D is unique in that it can be synthesized by the
human body on exposure to sunlight; hence called the ‘’sunshine
vitamin’

Question 58

• Vitamin D— is a powerful antirachitic agent than vitamin D— for man.

Answer 58

• Vitamin D2 is a powerful antirachitic agent than vitamin D3 for man.

Question 59

VITAMIN E
• —— factor, on account of the development of sterility in animals in its absence.

Answer 59

VITAMIN E
• Antisterility factor, on account of the development of sterility in animals in its absence.

Question 60

Vitamin K was originally named as ‘—— factor’ – important role in ‘coagulation process’

Answer 60

Vitamin K was originally named as ‘Koagulation factor’ – important role in ‘coagulation process’

Question 61

A ——— arises from failure of the body to absorb the necessary amount of a nutrient
• ——— is a condition in which there is insufficient food to meet energy needs;

Answer 61

A nutrient deficiency arises from failure of the body to absorb the necessary amount of a nutrient
• Undernutrition is a condition in which there is insufficient food to meet energy needs;
to disease

Question 62

———— is the impaired function that results from a prolonged deficiency—or excess—of total energy or specific nutrients such as protein, essential fatty acids, vitamins, or minerals.

Answer 62

Malnutrition

Question 63

The term Protein-Energy Malnutrition (PEM) applies to a group of related disorders that include:
.

Answer 63

The term Protein-Energy Malnutrition (PEM) applies to a group of related disorders that include:
• Marasmus,
• Kwashiorkor, and intermediate states of
• Marasmic-kwashiorkor.

Question 64

——— involves inadequate intake of protein and calories and is characterized by emaciation.

Answer 64

Marasmus

Question 65

——— (the sickness of the weaning), a Ghanaian word meaning the disease that the first child gets when the new child comes, is typically seen when a child is weaned from high-protein breast milk onto a carbohydrate food source with insufficient protein.

Answer 65

Kwashiorkor (the sickness of the weaning), a Ghanaian word meaning the disease that the first child gets when the new child comes, is typically seen when a child is weaned from high-protein breast milk onto a carbohydrate food source with insufficient protein.

Question 66

Difference btw marasmus and kwashiorkor

Answer 66

The main difference between them is that kwashiorkor is predominantly a protein deficiency, while marasmus is a deficiency of all macronutrients — protein, carbohydrates and fats

Question 67

Children with the combined syndrome have variable amounts of edema and
the characterizations and symptoms of marasmus. Although organ system function is compromised by undernutrition, the ultimate cause of death is usually infection.This is known as

Answer 67

Marasmus kwashiorkor

Question 68

A vitamin deficiency can cause a disease or syndrome known as an ——— or ———.

Answer 68

A vitamin deficiency can cause a disease or syndrome known as an avitaminosis or hypovitaminosis.

Question 69

Deficiencies of fat-soluble vitamins and of vitamin B12 take >—yr to develop because the body stores them in relatively large amounts.

Answer 69

1 year