NTRI 2000 exam 1

What does essential mean in terms of nutrition?

A necessary nutrient that can be obtained only from the diet, because the body cannot make it in sufficient quantity to meet its needs.

What are the seven major categories of nutrition and weight-related objectives for the nation as part of the Healthy People 2020?

1. Chronic disease
2. Food safety
3. Food and Nutrition Consumption
4. Eating Disorders
5. Physical Activity and Weight Control
6. food safety

What is NHANES?

(National Health and Nutrition Examination Surveys)

It is a program of studies designed to assess the health and nutritional status of adults and children in the United States. The survey is unique in that it combines interviews and physical examinations.

Can someone who is malnourished still be overweight?

Yes, someone who is malnourished CAN be overweight.

What are the six classes of nutrients?

1. Carbohydrates
2. Fat
3. Protein
4. Vitamins
5. Minerals
6. Water

Which nutrients are organic?

1. Carbohydrates (Carbs)
2. Lipids
3. Proteins
4. Vitamins

What are the three macronutrients? How much energy do each yield?

1. Carbohydrates (Carbs) (Energy yield= \~4 kcal/g)
2. Fats (Energy yield= \~9 kcal/g)
3. Protiens (Energy yield= \~4 kcal/g)

Which macronutrient is referred to as the major structural material in the body?

Protein

How much energy does alcohol yield? Is it a nutrient?

Energy-yield= \~7kcals/g


3. Protiens (Energy yield= \~4 kcal/g)

What are the micronutrients? Do they provide energy?

1. Vitamins
2. Minerals

No, micronutrients do NOT provide energy.

What are the two types of vitamins? Which type of vitamins are stored? Which type of vitamins are excreted?

Water-soluble vitamins

The water-soluble vitamins are excreted (in the urine)

Fat-soluble vitamins

The fat-soluble vitamins are stored.

True or false?

Nutrition can help prevent or slow genetic predisposition to chronic diseases.

Nutrition can help prevent or slow genetic predisposition to chronic diseases.

True

Genes:

Units of a cell's inheritance; sections of the larger genetic molecule DNA.

DNA:

Threadlike molecule that encodes genetic info in it's structure; forms the chromosomes.

What causes anemia?

Sickle-cell disease

True or false?

People who combine regular physical activity with a nutritious diet can reduce risks of diseases, increase endurance strength and flexibility, decrease depression, improve mental function and self-image.

True

List lifestyle choices that affect your health.

1. Tobacco and alcohol use

2. Substance abuse

3. Lack of physical activity

4. Lack of or irregular sleep

5. Emotional stress

6. Environmental factors

Chronic disease:

Reducing death rates and new case of diabetes and osteoporosis.

Food safety:

Reduce outbreaks of certain infections transmitted through food and reduce severe allergic reactions.

Maternal, Infant and Child Health:

Reduced preemies and FAS, increased proportion of breastfed infants.

How is energy from nutrients measured?

Measured in kilocalories (kcals) \= calories

Know nutrient calculations (% of a macronutrient in a meal, calories from a particular macronutrient when given total calories and % of the nutrient)- see examples in slides.

Example from slides:

Carbohydrate: 15g x 4 kcal/g \= 60 kcalProtein: 3g x 4 kcal/g \= 12 kcalFat: 1g x 9 kcal/g \= 9 kcalTOTAL: 60 + 12 + 9 \= 81 kcal, rounded down to 80

Carbs: 31g X 4kcal/g \= 124 kcalPro: 5g X 4kcal/g \= 20 kcalFat: 12g X 9kcal/g \= 108 kcalTotal: 252 kcal, rounded down to 250

To determine what percentage of total kcals each nutrient contributes divide the amount of kcals in a particular nutrient by the total kcals.

Carbs contribute 60 of the 80 total kcals; so when we divide the amount of kcals that carbs contribute (60) by total kcals (80) we see that carbs contribute 75% of total kcals (60 kcals in carbs/80 kcals total \= .75 or 75% of total kcals).

Repeat for protein (12 kcals/80 kcals total \= .15 or 15% of total kcals) and fat (9 kcals/80 kcals total \= .1125 or 11% of total kcals).

List the five characteristics of a nutritious diet and describe each of them.

1. Adequacy: The foods provide all of the essential nutrients, fiber, and energy in amounts sufficient to maintain health and body weight (Ex: getting enough protein every day).

2. Balance: Food choices do not overemphasize one nutrient or food type at the expense of another. Providing many different foods from within a food group (Ex: eating many different vegetables rather than just eating carrots).

3. Calorie Control: The foods provide and match the amount of energy needed to maintain an appropriate weight; not taking in more or less than you are expending.

4. Moderation: Providing/consuming food within set limits so you are not to over consume/eat. (Foods do not provide excess fat, salt, sugar, or other unwanted constituents such as: Saturated fats, Trans fats, Sodium, Cholesterol, Refined sugar (CHO)).

5. Variety: Providing and consuming a wide selection of foods to eat and also choosing foods that differ from one day to the next.

List the 4 different types of studies and describe them.

1. Case study: May lead to possible avenues of research. A study of a single individual

2. Epidemiological study: Looks for correlations in large populations (studies of populations). Often used in nutrition to search for correlations between dietary habits and disease incidence; a first step in seeking nutrition-related causes of diseases.

3. Intervention study (controlled clinical trial): Studies of populations in which observation is accompanied by experimental manipulation of some population members. Consists of the experimental group and the control group or a placebo. Alters people's eating habits and examines effects. Can be a blind experiment.

4. Laboratory study: Studies that are performed under tightly controlled conditions and are designed to pinpoint causes and effects. (often have animals as the subjects). Pinpoints mechanisms by which nutrition acts.

What is the Dietary Reference Intakes (DRI)?

Set of five lists of values for measuring the nutrient intakes of healthy people in the United States and Canada.

What are the lists/sets of values from DRI?

1. Vitamins and minerals

2. Carbohydrates (Carbs)

3. Lipids

4. Protein

5. Fiber

6. Water

7. Energy

What are the AMDRs (Acceptable Macronutrient Distribution Range) for CHO, fat, and protein?

-Carbohydrates (Carbs): 45% to 65% total caloric intake

-Fat: 20% to 35% total caloric intake

-Protein: 10% to 35% total caloric intake

What are the key recommendations for from the Dietary Guidelines for Americans 2015-2020? (Specifically what "a healthy eating pattern limits:")

Consume a healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level to help achieve and maintain a healthy body weight, support nutrient adequacy, and reduce the risk of chronic diseases.

Focus on variety, nutrient density, and the amount you intake of your foods. Limit calories from added sugars, saturated fats, and reduce sodium intake. Shift to consuming healthier food and beverage choices. Support healthy eating patterns for all.

What nutrient do red and orange vegetables provide?

Vitamin A

Dark green vegetables provide which nutrient?

Folate

Starchy vegetables provide which nutrient?

Carbohydrate

What are the six food groups and what are their recommended amounts?

1. Fruit: 2 cups

2. Veggies: 2.5 cups

3. Grains: 6 ounces

4. Protein: 5.5 ounces

5. Milk: 3 cups

6. Oil: 6 teaspoons

What does the term "empty calories" mean?

Foods and drinks that contain no significant nutrients but are high in calories are said to have "empty calories." These are mainly foods and drinks that have a high sugar, fat, or alcohol content, but little or no other nutritional value (empty calories provide a source of energy, but nothing else).

What does the MyPlate look like?

On the placemat there is a fork to the left, a round plate in the center, and a round cup to the top right of the plate.

The plate contains 4 sections:

-Fruits (the red section on the top left of the plate)

-Vegetables (the green section on the bottom left of the plate)

-Grains (the brown section on the top right of the plate)

-Protein (the purple section on the bottom left of the plate)

The round cup on the right side of the plate contains:

-Dairy (the blue section in the cup)

What is required on food labels?

Common Name, Manufacturer/ Packer/Distributor name and address, Net contents, Nutrient contents (nutrition facts panel), Ingredients: descending order of predominance by weight, Essential warnings (alerts about ingredients that often cause allergic reactions or other problems)

Nutrition facts panel: Serving size, servings per container, calories/calories from fat, Nutrient amounts and percentages of daily values (Total fat, cholesterol, sodium, total carbohydrates, protein), Daily values and calories-per-gram reminder (2000 to 25000 calories/ day requirement)

What is the Daily Value?

Nutrient standards used on food labels, grocery store signs, and restaurant signs. These are also used for Used for references and comparisons.