Portage Nutrition BIOD 121 Exam 1 Study Materials

True or False. If false, explain why it is false.

Nutritional value and taste are often the 2 most important reasons specific foods are consumed in North America.

False: Taste and texture are often the 2 most important reasons specific foods are consumed in North America.

True or False: Nutrition is the science that links foods to health and disease.

True

calculating the energy available from foods and calculating the percentage of kilocalories from nutrients

calculating the energy available from foods

((X) grams of carbohydrates * 4 )+((Y) grams of proteins * 4 )+ ((Z) grams of fat * 9 )= total Kcal

calculating the percentage of kilocalories from nutrients

• ((X) grams of carbohydrates 4) = (4X / total Kcal) *100 = % of carb Kcal

• ((Y) grams of proteins 4) = (4Y/ total Kcal) *100 = % of proteins Kcal

• ((Z) grams of fat * 9 ) = (9Z total Kcal) *100 = % of fat Kcal

Explain the difference between Internal and External drives that influence our desire to eat.

The internal drive is hunger and is associated with negative sensations like churning, growling and pain in the stomach. External drives have to do with appetite and are associated with positive food sensations and lead us to eat when we are not hungry.

You are at an "all you can eat'' buffet. On the first pass through the line, you fill your plate with a large quantity of foods. After eating it, you go back for a second portion of the foods you liked. However, the food is less appealing the second time around, and you place a smaller quantity on your plate because you feel full. Considering the physiology as you eat, (1) explain what hormones are released (list specifically) as the stomach stretches. (2) List the area of the brain that provides neural regulation and appetite suppression to inhibit eating.

As the stomach is filled and stretches, hormones are released that cause satiety (Leptin, serotonin, cholecystokinin (CCK). These hormones can travel to the brain (hypothalamus) and activate the satiety center.

1. The hormones being released as the stomach stretches is leptin, seratonin, and CCK. These hormones decrease hunger, in specific leptin. They acitvate the satiety center in the brain which creates a sense of fullness.

2. The area of the brain that provides nerual regulation and appetite suppression to inhibit eating is the satiety center.

A _________ is a substance that can promote growth and development, maintain tissues and cells, fuel the body for physical and metabolic work, or regulate a body process.

nutrient

Macronutrient

needed in large amounts in the body

Micronutrients

needed in small amounts

organic

A compound that contains carbon and hydrogen

inorganic

any substance that does not contain carbon

True or False. If false, explain why it is false.

A mineral is an organic micronutrient that regulates body processes and provides structure.

FALSE: A mineral is an inorganic micronutrient that regulates body processes and provides structure.

Which of the following is an inorganic macronutrient?

Water

Vitamins

Carbohydrates

Minerals

Proteins

water

List (A) the building blocks (or monomers) of PROTEINS, (B) at least 2 of their functions, and (C) at least 2 common sources of the nutrient in the diet.

A. Amino acids

B. Energy source, structure and regulation

C. Meats, dairy products, legumes, vegetables, and grains

Vitamins contain both ____ and ____ forms.

fat soluble; water soluble

Micro-minerals are referred to as _______ minerals.

Trace

Tom is on a diet restricting his consumption of starches and sugars. Which macromolecule would he be limiting?

Carbohydrate

Which of the 6 nutrient classes are NOT sources of energy? (Select all that apply):

Lipids

Vitamins

Minerals

Protein

Water

Carbohydrate

Vitamins

minerals

water

Explain how a calorie (the general term), a Calorie (the dietary term) and a kilocalorie are related.

A calorie is the amount of heat needed to raise the temperature of 1 gram of water by 1 degree Celsius. Food calories (Calories) is expressed in terms of kilocalories.

Or

Calorie = 1 kilocalorie = 1,000 calories

You bring your teenage nephew to lunch at the mall food court. He decides to get a soda and bag of chips. You suggest he also try a vegetable and rice bowl as a more nutrient dense option. How would you explain the difference between nutrient dense and empty calorie foods to him?

Nutrient-dense foods are those with a high amount of vitamins and minerals, along with the macronutrients that can be used as fuel. Empty calorie foods are high in calories but contain little vitamins or minerals, so they have lower nutrient value.

Compare and contrast (i.e. explain the similarities and differences) between undernutrition and overnutrition. Include the terms' definitions and how they influence health outcomes.

Both over- and undernutrition have negative health consequences with an imbalance of the consumption (or lack of) nutrients. They are both forms of malnutrition.

Overnutrition is the consumption of excess calories and fats (cholesterol/saturated), which increases the risk of chronic disease and obesity, and can lead to toxicity.

Undernutrition is the opposite, when nutrient intake does not meet the nutrient needs of the body. This can lead to slowed metabolic processes and deficiencies.

Which of the ABCDE's of nutritional assessment has to do with measurements of body composition (weight, height, skin fold measurements, and body circumference)?

Anthropometric

The health messages conveyed by the MyPlate illustrates the concepts of:

balance, moderation, variation

balance

calorie and portion size

moderation

increase consumption of some groups and limit the consumption of others

variety

consume all food groups

According to Start Simple with MyPlate, suggest how someone can introduce variety into the diet.

Eat a variety of fruits, vegetables, grains, protein and dairy products.

According to MyPlate, _____ should make up 50% of the plate.

fruits and vegetables

What is a biochemical assessment?

Nutritional assessment is made by testing nutrient levels through blood, feces, and urine.

You are grocery shopping and notice on a bag of steel cut oats, there is a heart and it says "Oatmeal may help to reduce cholesterol!". Which type of claim would this advertising be?

health claim

(1) What is a serving size and what is the requirement for how it is represented on a nutrition facts label? (2) A nutrition label for a pack of crackers lists 300 calories in a serving and there are 2 servings in the package. How many calories would be consumed if someone eats the whole package of crackers?

1. A serving size is the quantity of food that contains the listed nutrients measurements.

2. 600 calories

As a dietitian, a client comes to you because they have struggled to control their weight. Using the information you have learned in this module, (1) explain how you would assess the current status of this client (i.e. general health, weight, nutritional status, etc.), and then (2) what tools you would use to teach them better eating habits and recommendations. Be sure to include the name of tools and principles.

1. Assessment can be done using the ABCDE's of nutrition

2. MyPlate; the principles of balance, moderation and variety should be covered OR how to read a food label is appropriate as well OR the Dietary Guidelines

1. To assess the current status of the client I would use the ABCDE assessment. This means testing their body compositions (anthropometric), testing their nutrient levels in blood, urine and feces (biochemical), proceeding with a physical examination of general appearance (clinical), ask what their usual diet is (dietary), and ask for any medical history and lifestyle choices (environmental).

2. Some tools I would recommend is MyPlate, Dietary Guidelines, and Healthy People. Dietary guidelines in specific has the principle of eating nutrient-dense foods and beverages, eating from a variety of food groups, and partaking in health food portions.

Which of the following is NOT a sensory external force that influences our eating:

aste

Texture

Emotion/memory

Smell

Color

Emotion/memory

What is nutrition:

nutrition by definition is a science that links food to health and disease. It includes the processes that humans ingest, digest, absorb, transport, and excrete substances

Nutrition spands all ages in which:

it impacts the time of birth to the time of death

How do pharmaceuticals and the food industry play into nutrition:

through the different supplements we take, what we eat and why we eat as far as food safety, mass production, restaurants, manufacturers, media, and food labels

Nutrition by definition is the science that links food to:

health and disease

Good nutrition as well as exercise leads to:

good health

Media plays a huge role into nutrition as far as:

marketing, fad diets, celebrities, etc.

Nutrients can be classified as:

macro-nutrient, micro-nutrient, organic, and inorganic

Macro-nutrient:

needed in large amounts in the body

Micro-nutrients:

needed in small amounts in the body

Organic:

a compound that contains carbon and hydrogen

Inorganic:

any substance that doesn't contain carbon

Mechanical energy:

perform muscular movements

What are hormones:

they are compounds that are secreted into the bloodstream by different cells, and their goal is to act to control the function of another type of cell

Ghrelin:

is produced by the stomach; its job is to travel to the brain,stimulate the hunger center, and deactivate the satiety center

Leptin:

is produced by fat cells called adipose tissue; its job is to alert the brain, turn off the hunger center, and activate the satiety center' any time your eating your leptin levels should increase to tell you that your full

Name the key hormone that causes hunger. Indicate where in the body its produced and the process by which it operates:

ghrelin; its produced by the stomach; its job is to travel the brain and stimulate the hunger center and deactivate the satiety center

Two key hormones in the process of hunger and satiety are:

ghrelin and leptin

Name the key hormone that causes satiety. Indicate where in the body its produced and the process by which it operates:

leptin; its produced by fat cells; its job is to alert the brain, turn off the hunger center, and activate satiety center

There are different types of hormones related to hunger and satiety. Three major hormones for increasing hunger are:

ghrelin, endorphines, and neuropeptide Y

Anytime your eating, your leptin levels should:

increase to tell you that your full

What are the five dimensions to evaluate health:

physical health, intellectual health, emotional health, social health. and spiritual health

What is physical health:

the ability for the body to perform daily functions for survival and its dependents on the nutrients that are available for the formation of bones, vitamins, minerals, and to make hormones

What is intellectual health:

the cognitive ability to lean and adapt; the lack of certain nutrients can impair our intellectual health

What is emotional health:

the ability to express or suppress emotions

What is social health:

the ability to interact with others

What is spiritual health:

the purpose for human existence and cultural practices

The ability for the body to perform daily function for survival is what kind of health:

physical health

The cognitive ability to learn and adapt is called what kind of health:

intellectual health

The ability to suppress and express emotion is called what kind of health:

emotional health

The ability to interact with others is called what kind of health:

social health

The purpose of human existence and cultural practices is defined what kind of health

spiritual health

What is the difference between food and nutrients:

food provides energy in the form of calories, a mixture of nutrients whereas nutrients are substances found in the foods that provide for the building and maintaining; they are regulators for metabolic processes and reactions

Alcohol is a source of energy, however:

it is not consideredan essential nutrient because aside from providing calories it has no other funciton

How many kilo-calories does alcohol have:

7

How many kilo-calories do proteins have:

4

How many kilo-calories do fats have:

9

How many kilo-calories do carbohydrates have:

4

The food and nutrition board of the national academy of sciences provides guidelines of what percentage for each nutrient should compromise our diets, what is it for proteins:

10-35%

The food and nutrition board of the national academy of sciences provides guidelines of what percentage for each nutrient should compromise our diets, what is it for carbohydrates:

45-65%

The food and nutrition board of the national academy of sciences provides guidelines of what percentage for each nutrient should compromise our diets, what is it for fats:

20-35%

_________% of the body is made of water:

60

Water soluble vitamins:

meaning they can dissovle in water such as vitamin B and C

Fatsoluble vitamins:

meaning they can dissolve in fat such as vitamin A, D, E, and K

The energy in food is chemical energy, but our body can convert this energy to:

electrical, mechnical, or heat enrgy.

All body functions and actions require energy Why do we make the choices that we do regarding habits:

routines are tied down to our food choices; what you eat likely reflects eating habits learned from parents

Nutrients in the food are vital to our wellbeing. they are used by our bodies to:

promote grwoth and development, for maintenance if tissue, cells and bone, for fuek to do metabolic work and for regukating body processes

By definition nutrients are:

a mixture of chemicals in food that the body use to obtain energy, synthesixe tissue, or regulate function In order to prmote a healthy lifestyle, it is important to eat a variety of foodsdaily to meet our nutrient needs.

Nutrition is a lifestyle factor that is key to developing and maintaing:

optimal health

We must get nutrients through as our body:

cannot make the nutrients or cannot make enough of nutrients to sustain a healthy life

There are _______ essential nutrients needed for _______, _______, and ________.

45; human growth, development, and maintenance

If a nutrient is missing from the iet for a period of time:

a defiency can occur which can have a negative impact on our health

How many classes of nutrients are there:

6 classes

What are the 6 classes of nutrients:

carbohydrates, lipids, proteins, vitamins, minerals, and water

There are 6 classes of nutrients. What are there general functions:

to provide energy/calories, regulate bdy processes, and contribute to cell and body structure, growth, and mantenance

Concepts to a healthy diet:

variety, moderation, and balance

Deit is refferring to:

a style of eating that will meet your nutritional needs and be something that you practice for the rest of your life

Essential in terms of nutrients means we have to get it from:

our deit and that our body can't manufacture it

Essential nutrients statisfy three criteria:

1. has a specific biological function 2. lack of that nutrient is going to lead to a decline or function 3. if you replace the deficient nutrient were permanent damage occurs it will restore normal function

There are 45 nutyrients broken into 6 classes. They are:

carbohydrates, proteins, fats, vitamins, minerals, and water

The nutrient that is often overlooked but most important is:

water

Three largest classes of nutrients that are needed are:

carbs, proteins, and fats

A persons nutritional status can be classified into one of three catagories:

desirable, over, and under-nutrition

Desirable nutrion is achieved by:

eating a variety of foods which provide all the essential nutrients to support normal body functions

Malnutrition is a general term that can refer to:

either over or under nutrition

Malnutrition can be related to:

1. inability to get food

2. 2. poor utilization of the nutrients

3. 3. deit that lacks certain vitamins, minerals, and nutrients

4. 4. poor food quality and/or excess quality

A balanced diet and regular exercise can help reduce:

the risk of chronic disease

Over-nutrition:

the excess consumption of calories, fats, saturated fats, and cholesteral which increse the risk for chronic disease

What nutrients are dorganic:

carbs, protein, fats, vitamins