human nutrition essay questions 1-5

essay questions 1-5

Please state the leading causes of death in the United States.

Heart disease, cancer, accidents, stroke, alzheimer’s disease

which disease have relationships with diet? Which have relationships with genetics?

diet/nutrition related diseases: heart disease, cancer, stroke, accidents, diabetes

genetic related disease: all have partial genetic influence. Sickle cell anemia, cystic fibrosis

Describe the ways in which food choices impact a person’s health

food supports life through ingestion, absorption, assimilation, biosynthesis, catabolism, and excretion. The nutrients in food support growth, maintenance and repair of the body. Deficiencies, excesses and imbalances of energy and nutrients can cause diseases from malnutrition. Examples: choosing to eat foods low in added sugars will improve heart health. Added sugar intake is linked to high blood pressure, inflammation and increased triglyceride levels. Better weight management since added sugars are high in calories and low in nutrients. Lower risk of type 2 diabetes because high sugar intake leads to insulin resistance. Less sugar consumption can also regulate blood sugar levels. Sugar gives a quick energy boost, but it leads to a crash so a lower diet in added sugar maintains steadier energy levels throughout the day. Lower sugar also improves dental heatlh as it causes less bacterial that is harmful in the mouth to create cavities and gum disease.

Explain the seven major categories of nutrition and weight related objectives included in the publication Healthy People 2020.

The seven major categories include: 1) Nutrition, 2) Physical Activity, 3) Overweight and Obesity, 4) Food Safety, 5) Access to Healthy Food, 6) Eating Disorders, and 7) Maternal, Infant, and Child Health. These objectives aim to improve overall community health and wellness. To explain further these categories encompass strategies for promoting healthy eating, increasing physical activity, preventing and managing obesity, ensuring food safety, improving accessibility to nutritious food, addressing eating disorders, and enhancing the health of mothers, infants, and children.

explain the different stages of behavior change in nutrition

The stages of behavior change in nutrition include precontemplation, contemplation, preparation, action, and maintenance. These stages represent the process individuals go through when making lasting changes to their dietary habits.

critically evaluate if this is an easy process, and whether and how it could be facilitated.

Critically evaluating the process of behavior change in nutrition reveals that it can be challenging due to various factors such as emotional and social influences, motivation levels, and knowledge gaps. Facilitating this process may involve strategies such as setting realistic goals, providing support networks, and offering practical resources to enhance knowledge and skills related to healthy eating. Nutritional behavior change is not linear. Nutritional behavior change can be a success and it can also be a danger.

explain how the concept of nutrient density can facilitate diet planning

Nutrient density refers to the amount of essential nutrients per calorie in food. Understanding this concept helps individuals choose foods that provide the most health benefits and essential nutrients for fewer calories, supporting effective diet planning and healthy eating.

Describe the information that appears on food labels. What do Food Labels must include?

Food labels must include information such as serving size, calories, nutrient content (including fats, carbohydrates, and proteins), vitamins and minerals, and ingredient lists. This information helps consumers make informed choices about their dietary intake.

How is the updated food label easier to use, and how does it reflect current nutrition science?

The updated food label is designed to be more user-friendly by featuring a larger font for calorie counts, clearer serving sizes, and updated daily values based on current nutrition recommendations. It also emphasizes added sugars and highlights nutrient content relevant to today's health concerns, making it easier for consumers to make informed choices.

. Explain the three different types of claims that food labels may include.

Health claims, nutrient content claims, and structure/function claims. Health claims describe a relationship between a food and health, nutrient content claims indicate the level of a nutrient in a food, and structure/function claims describe how a nutrient affects body structure or function.

Explain what a superfood is. Is it appropriate to classify a given food as a superfood? Are there foods that you can reliably say have the characteristics of a superfood? What is a functional food?

A superfood is a term used to describe foods that are nutrient-dense and considered to be especially beneficial for health and well-being. While the designation can be subjective and lacks a formal definition, foods such as berries, leafy greens, and nuts often exemplify superfoods due to their high levels of vitamins, minerals, and antioxidants. Functional foods, on the other hand, are those that provide health benefits beyond basic nutrition, such as probiotics in yogurt.

Give reasons for using a specific phytochemical supplement or functional food, and also give reasons against its use.

Critically discuss and evaluate the arguments for loading up on certain phytochemicals in contrast to the opposing evidence, which calls for moderation

Please describe the chemical aspect of digestion. How does chemical digestion proceed in the mouth, in the stomach, and in the small intestine?

Chemical digestion involves the breakdown of food through enzymatic action. In the mouth, salivary amylase begins starch digestion; in the stomach, gastric juices and enzymes break down proteins; and in the small intestine, bile and pancreatic enzymes further digest fats, carbohydrates, and proteins.

What is the role of the accessory organs?

Accessory organs, such as the liver, pancreas, and gallbladder, assist in digestion by producing enzymes and bile that aid in the breakdown of food, allowing for better nutrient absorption in the small intestine.

What is the role of different enzymes, and which structure provides them?

Different enzymes play crucial roles in digestion by breaking down macronutrients into their smaller components. The pancreas produces many digestive enzymes, while others are secreted by the small intestine to facilitate nutrient absorption.

Give a summary of digestion of: sugar and starch, fiber, fat, protein, and water. In which part/s their digestion takes place, and how?

Digestion of sugar and starch begins in the mouth with salivary amylase, continues in the small intestine with pancreatic enzymes. Fiber is not digested but fermented by gut bacteria in the large intestine. Fat digestion occurs primarily in the small intestine with bile and lipases, while protein digestion starts in the stomach with pepsin and continues in the small intestine with proteases. Water is mainly absorbed in the small and large intestines.

Explain the role of microbes in the digestive tract.

Microbes in the digestive tract, particularly gut bacteria, play essential roles in digestion by fermenting undigested food, synthesizing vitamins, and supporting immune function. They help maintain gut health and assist in the absorption of nutrients.

Critically discuss the way that nutrition can control the mix of species in intestinal bacteria. What nutritional guidelines would you propose for maintaining healthful microbiota?

Nutrition influences the composition of intestinal bacteria by providing substrates for growth and regulating microbial diversity. Dietary fiber, prebiotics, and probiotics can promote beneficial bacterial species, while excessive sugar and processed foods may encourage harmful bacteria. To maintain healthful microbiota, guidelines should include a balanced diet rich in fruits, vegetables, whole grains, and fermented foods.

Briefly describe eight common digestive problems that occur frequently in the US population.

Common digestive problems include acid reflux, constipation, diarrhea, irritable bowel syndrome (IBS), inflammatory bowel disease (IBD), lactose intolerance, gluten sensitivity, and gastritis. These issues often stem from dietary choices, lifestyle factors, or underlying health conditions.

how is alcohol connected wtih weight gain

Alcohol contributes to weight gain by providing high caloric content, stimulating appetite, and impairing fat metabolism. Additionally, excessive consumption may lead to poor dietary choices, further exacerbating weight issues.

Critically evaluate how the use of alcohol is linked to higher probability to develop vitamin and mineral imbalances. Discuss at least three vitamins that are poorly absorbed and/or not being processed properly by the human body in the presence of alcohol.

Alcohol can interfere with the absorption and metabolism of several vitamins and minerals, leading to imbalances. Notably, alcohol negatively affects the absorption of vitamin B1 (thiamine), vitamin B6 (pyridoxine), and vitamin B12 (cobalamin), which are essential for various bodily functions.

Can you provide an explanation of why fiber in food can lower cholesterol in the blood?

Fiber helps lower blood cholesterol by binding to bile acids in the intestine, which are made from cholesterol. This process promotes the excretion of cholesterol, leading to reduced levels in the bloodstream.

What is Lactose Intolerance? How can you distinguish between Lactose Intolerance and Milk Allergy?

Lactose intolerance is the inability to digest lactose, a sugar found in milk and dairy products, due to a deficiency in the enzyme lactase. In contrast, a milk allergy is an immune response to proteins in milk, which can cause more severe allergic reactions.

Critically discuss the measures a person experiencing Lactose Intolerance can take, in order to relieve the symptoms

A person experiencing lactose intolerance can relieve symptoms by reducing or eliminating lactose-containing foods from their diet, using lactose-free dairy products, or taking lactase enzyme supplements before consuming dairy. Additionally, incorporating probiotic-rich foods can help improve digestion.

How does the body handle glucose? How does the human body regulate glucose? Explain!

The body regulates glucose levels through insulin and glucagon produced by the pancreas. Insulin lowers blood sugar by facilitating glucose uptake into cells, while glucagon raises blood sugar by prompting the liver to release stored glucose.

Explain under which circumstances the body turns into a state of ketosis. What happens in such a case?

The body enters a state of ketosis when carbohydrate intake is severely restricted, leading to low glucose availability. In this state, the body breaks down fatty acids into ketone bodies, which serve as an alternative energy source.

Why do we get fat when we receive excessive amounts of glucose?

Excessive glucose intake can lead to fat gain as the body converts the surplus glucose into triglycerides for storage in adipose tissue. This process occurs when glycogen stores in the liver and muscles are full, resulting in elevated insulin levels that promote fat storage. When we consume more glucose than the body needs, the surplus is converted to triglycerides and stored as fat in adipose tissue. This conversion increases when glycogen stores are full and insulin levels rise.

Can you provide an explanation of why fiber in food can lower cholesterol in the blood?

Fiber helps lower blood cholesterol levels by binding to bile acids and cholesterol in the digestive system, promoting their excretion. This process forces the liver to use more cholesterol to produce new bile acids, thereby reducing circulating cholesterol levels.

What is Lactose Intolerance? How can you distinguish between Lactose Intolerance and Milk Allergy?

Lactose intolerance is the inability to properly digest lactose, a sugar found in milk, due to a deficiency of the enzyme lactase. It is often distinguished from milk allergy, which is an immune response to the proteins in milk, by symptoms and the underlying causes.

Critically discuss the measures a person experiencing Lactose Intolerance can take, in order to relieve the symptoms.

Individuals experiencing lactose intolerance can relieve symptoms by avoiding lactose-containing foods, using lactase enzyme supplements before meals, or opting for lactose-free dairy products. Gradually introducing small amounts of lactose may also help some individuals build tolerance.

How does the body handle glucose? How does the human body regulate glucose? Explain!

The body handles glucose by using it as a primary energy source. Insulin, a hormone produced by the pancreas, helps regulate blood sugar levels by facilitating the uptake of glucose into cells for energy or storage as glycogen.

Explain under which circumstances the body turns into a state of ketosis. What happens in such a case?

The body enters a state of ketosis when carbohydrate intake is very low, prompting fat to be used as the primary energy source. During ketosis, the liver converts fatty acids into ketone bodies, which serve as an alternative fuel for the brain and other tissues.

What are the different causes and symptomatology of Diabetes 1 and 2? How can someone diagnose hypoglycemia, what are the causes and what are the measures to prevent it?

Diabetes type 1 is primarily caused by autoimmune destruction of insulin-producing beta cells in the pancreas, while type 2 is associated with insulin resistance and relative insulin deficiency. Symptoms include frequent urination, increased thirst, weight loss, fatigue, and blurred vision. Hypoglycemia can be diagnosed through blood tests showing low glucose levels, and it's commonly caused by excessive insulin, prolonged fasting, or strenuous exercise. Preventive measures include regular meal timing, monitoring blood sugar levels, and managing diabetes medications.

What is the GI? Can you provide examples of foods with high GI and low GI?

The Glycemic Index (GI) is a ranking of carbohydrate-containing foods based on their effect on blood glucose levels. High GI foods include white bread and sugary beverages, while low GI foods include whole grains and legumes.

Assume that you give advice to a person with Diabetes. Would you advise to stick only with foods with low GI? Is that necessary? If not, explain your advice.

While focusing on low GI foods is beneficial for managing blood sugar levels, it is not strictly necessary to avoid all high GI foods. A balanced diet that includes a variety of foods, along with portion control and meal timing, is important for overall health and glycemic control.

Describe the usefulness of lipids in the body and in food

Lipids are essential macronutrients that serve various functions in the body, including energy storage, insulation, and protection of organs. In food, they enhance flavor, texture, and contribute to the absorption of fat-soluble vitamins.

Compare the physical and chemical properties and the functions of the three categories of lipids.

The three categories of lipids are triglycerides, phospholipids, and sterols. They differ in structure, with triglycerides primarily serving as energy storage, phospholipids forming cell membranes, and sterols acting as precursors to hormones. Additionally, their physical properties vary, such as solubility and melting points.

Describe the chemical digestion of fat in the mouth, in the stomach, in the small intestine and in the intestinal lining. Explain the role of bile. Explain which enzymes participate and from which structure/s they derive. What happens in the large intestine? Describe the absorption of fats

The chemical digestion of fats begins minimally in the mouth with lingual lipase, continues in the stomach where gastric lipase is secreted, and primarily occurs in the small intestine with the help of bile from the liver and pancreatic lipase from the pancreas. Bile emulsifies fats, breaking them into smaller droplets for better enzyme action, while intestinal lining cells absorb fatty acids and monoglycerides through passive diffusion and transport mechanisms. In the large intestine, minimal fat digestion occurs, and any unabsorbed fats are eliminated.

Describe fat storage and explain fat usage by the body.

Fat storage occurs primarily in adipose tissue, where excess energy is stored as triglycerides. The body utilizes these stored fats for energy during periods of fasting or increased energy demand, breaking them down into fatty acids and glycerol for metabolic processes.

What are the major differences between HDL and LDL? What are the recommended values for HDL and LDL? Which values constitute major risk for CVD?

HDL (high-density lipoprotein) and LDL (low-density lipoprotein) differ in size, density, and function; HDL is considered "good" cholesterol that helps remove excess cholesterol from the bloodstream, while LDL is known as "bad" cholesterol that can lead to plaque buildup in arteries. Recommended values for HDL are above 60 mg/dL, while LDL should be below 100 mg/dL; levels above 160 mg/dL for LDL indicate a major risk for cardiovascular disease (CVD).

Explain if food cholesterol is directly linked to blood cholesterol. If you were a clinician, what would you recommend to a person in order to lower LDL and increase HDL?

Food cholesterol has a minimal impact on blood cholesterol levels for most individuals, as the body regulates its own cholesterol production. To lower LDL and increase HDL, a clinician might recommend a diet rich in healthy fats, such as those found in olive oil and avocados, regular physical activity, and maintaining a healthy weight.

Summarize the functions of essential fatty acids

Essential fatty acids play crucial roles in maintaining cell structure, hormone production, and inflammatory responses. They are vital for brain function and cardiovascular health, as they cannot be synthesized by the body and must be obtained through the diet.

Outline the process of hydrogenation and its effects on health

Hydrogenation is a chemical process that adds hydrogen to liquid vegetable oils, transforming them into solid or semi-solid fats. This process can create trans fats, which are associated with an increased risk of heart disease and negatively impact cholesterol levels.