Nutrition Overview

Question 1

What is food?

Answer 1

Products derived from plants and animals that can yield energy and nutrients for body maintenance

Question 2

What is a diet

Answer 2

The food and beverages a person consumes

Question 3

Define nutrients

Answer 3

Chemical substrates from food that is used by the body for energy, structural material and regulating agents and for the overall growth and repair of the body

Question 4

Which nutrients are organic and which are inorganic

Answer 4

Minerals and water are inorganic because they lack carbon. Glucose and vitamins are organic

Question 5

Define the science of nutrition

Answer 5

The study of the nutrients and other substances in foods and the how the body handles them

Question 6

Types of nutritional research study

Answer 6

Epidemiologiclal
Lab based studies
Clinic trials

Question 7

The three types of epidemiological studies are? And briefly explain each

Answer 7

Case control studies - compares closely matched people who do and do not have the disease
Cross sectional pop studies - compare groups of people who are healthy and what their habits are
Cohort studies - selected group of people data collected at intervals over time

Question 8

Define Malnutrition

Answer 8

And condition caused by an imbalance of nutrients. This imbalance can be either an excess or a lack

Question 9

Define undernutrition

Answer 9

A deficiency in energy or nutrients

Question 10

Define overnutrition

Answer 10

And excess of energy or nutrition

Question 11

Describe the four methods used to detect overnutrition or undernutrition

Answer 11

Historical information
Anthropometric data (height and weight)
Lab tests
Physical examination (hair eyes posture etc)

Question 12

Define risk factors

Answer 12

A condition or behaviour associated with an elevated frequency of disease but not definitively known to cause the disease

Question 13

Define clusters in regards to risk factors

Answer 13

An interaction between risk factors for example: physical inactivity obesity high blood pressure and high cholesterol often seen together and all impact heart disease

Question 14

Define nutrition

Answer 14

The science of foods and the nutrients they contain and their actions on the body. It also includes social economic cultural and psychological implications of eating

Question 15

The 6 nutrient classes are?

Answer 15

Water
Carbohydrates
Protein
Lipids
Vitamins
Minerals

Question 16

The 4 Macronutrients are

Answer 16

Lipids
Proteins
carbohydrates
Water

Question 17

Are vitamins or mineral organic

Answer 17

Only vitamins

Question 18

What are vitamins used for

Answer 18

To support metabolic enzyme function

Question 19

How much energy do carbohydrates contain

Answer 19

17kJ/g

Question 20

How much energy do lipids provide

Answer 20

37kJ/g

Question 21

How much energy do proteins give

Answer 21

17kJ/g but not usually used for energy, more for building the body

Question 22

Some of the functions of protein is for

Answer 22

Muscle tissue
Skin
Enzymes
Hormones
Antibodies

Question 23

Essential nutrient definition

Answer 23

Nutrients that must be obtained from food as the body cannot produce them

Question 24

Define estimated average requirement (EAR)

Answer 24

A daily nutrient level estimated to meet the requirements of half of healthy individuals

Question 25

Define recommended daily intake (RDI)

Answer 25

The average daily dietary intake level sufficient to meet the nutrient requirements of nearly all healthy individuals in a particular life stage and gender group

Question 26

Define Adequate intake (AI)

Answer 26

Used when RDI cannot be determined

Question 27

Define upper level of intake (UL)

Answer 27

The highest intake level likely to pose no adverse health effects to almost all individuals in the general public

Question 28

Studies of populations that reveal correlations between dietary habits and disease incidence are?

Answer 28

Epidemiological studies

Question 29

A deficiency caused by an inadequate dietary intake is

Answer 29

A primary deficiency

Question 30

Generally, how much of our diet as a percentage should be carb, lipid, protein

Answer 30

40-65% carbs
20-35% lipid
10-20% protein