study question for exam 1 nut

Question 1

1. Describe factors that affect food choices.

Answer 1

o Taste, culture, social factors, emotions, convenience, cost, and health concerns.

Question 2

2. Describe the six major classes of nutrients.

Answer 2

o Carbohydrates, lipids, proteins, vitamins, minerals, and water.

Question 3

3. Define the science of nutrition.

Answer 3

o The study of foods, their nutrients, and their effects on health.

Question 4

4. Describe the Dietary Reference Intakes.

Answer 4

o Guidelines for nutrient intake levels to prevent deficiencies and chronic diseases

Question 5

5. Describe energy and nutrient recommendations.

Answer 5

o Macronutrient distribution: Carbohydrates (45-65%), Fats (20-35%), Proteins (10-35%).

Question 6

6. Identify methods for assessing nutrient status.

Answer 6

o Dietary history, anthropometric measurements (height/weight), physical exams, lab tests.

Question 7

7. Cite the ten leading causes of illness and death in the United States.

Answer 7

o Listed above, with diet-related diseases like heart disease, diabetes, and cancer.

Question 8

8. Explain diet-planning principles as they apply to food selection.

Answer 8

o Balance, variety, moderation, nutrient density, and calorie control.

Question 9

9. Cite the Dietary Guidelines for Americans.

Answer 9

o Focus on whole foods, nutrient density, and physical activity for health.

Question 10

10. Differentiate between food group plans

Answer 10

o USDA MyPlate, food exchange lists, and vegetarian adaptations.

Question 11

11. Describe the components of a food label.

Answer 11

o Nutrition Facts, serving size, % Daily Value, ingredients, health claims.

Question 12

12. Describe how the development of nutrition as a science has influenced what people eat.

Answer 12

o Scientific research has shaped dietary guidelines, food labeling, and public health recommendations.

Question 13

1. Identify the basic route followed by food through the GI tract.

Answer 13

o Mouth → Esophagus → Stomach → Small Intestine → Large Intestine → Rectum → Anus

Question 14

2. Describe the muscular action of digestion.

Answer 14

o Peristalsis: Wave-like contractions that move food.
o Segmentation: Contractions that mix food in the intestines.

Question 15

3. List the digestive organs and glands and their secretions that promote the breakdown of food.

Answer 15

o Salivary glands (saliva)
o Stomach (HCl, pepsin, mucus)
o Pancreas (digestive enzymes, bicarbonate)
o Liver (bile)
o Gallbladder (stores and releases bile)

Question 16

4. Briefly describe the anatomy of the absorptive system.

Answer 16

o Villi and Microvilli in the small intestine increase surface area for nutrient absorption.

Question 17

5. Describe the basic transportation routes absorbed nutrients take in order to be delivered and used by the body.

Answer 17

o Water-soluble nutrients → Bloodstream → Liver via portal vein.
o Fat-soluble nutrients → Lymphatic system → Bloodstream.

Question 18

6. Explain how the body regulates digestion and absorption.

Answer 18

o Hormones and enzymes coordinate the breakdown and movement of food.
o Sphincters control the flow of food in different sections.