nutrition exam 1

label a, b

a: the sum of all processes involved in how organisms obtain nutrients, metabolize them, and use them to support all of life’s processes.

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b: the capacity of a body or physical system for doing work. There are two fundamental forms: kinetic and potential.

nutrition, energy

label a, b, c, d

a: a class of nutrients containing **carbon, hydrogen, and oxygen atoms;** most are commonly known as __sugar, starches__ or dietary fibers.

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b: a class of nutrients containing **carbon, hydrogen, a little oxygen, and some other atoms.** commonly known as __fats__ that include fatty acids, triglycerides, phospholipids, and sterols.

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c: the universal chemical solvent in which most of the processes of life occur.

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d: elements used in the body to promote chemical reactions and help form body structures.

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e: a class of compounds composed of linked amino acids. They contain carbon, hydrogen, nitrogen, oxygen, and sometimes other atoms in specific configurations.

f: An organic compound that is needed in small amounts in the diet to support and regulate the chemical reactions and processes needed for growth, reproduction, and the maintenance of health.

carbohydrates, lipids, water, minerals, proteins, vitamins

label a, b

a: a fundamental unit of energy, equal to 4.1855 joule; 1000 calories equals 1 kcal.

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b: The standard unit of energy used in nutrition; the amount of heat required to raise temperature of 1 kg water 1℃ .

calorie, kilocalorie

macronutrients

an essential nutrient that is needed by the body in large amounts

label a, b

a: Carbohydrates known as sugars that contain monosaccharides and disaccharides.

b: Carbohydrates known as large sugar molecules linked together in straight or branching chains that include oligosaccharides, starches and fibers.

simple carbohydrates, complex carbohydrates

a. what are the 2 major divisions of nutrients?

b. how many classes of nutrients are there?

c. which ones are micronutrients? (use &)

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all plural, use &, smallest to biggest for a

micronutrients & macronutrients, 6, vitamins & minerals

what does this define: capacity of a body or physical system for doing work.

energy

what is the unity of measurement used in food energy?

how many calories in a kcal? 

kilocalories, 1000

a. which nutrients do not provide energy?

b. which macronutrients do not provide energy?

c. what are micronutrients needed for? IGNORE: conversion of carbs, proteins, and fats into energy

micronutrients, water

what does Calories with a capital C mean?

__* ensure capitalization__

Kcal

what molecules make up carbohydrates?

carbon, hydrogen, oxygen

basic unit of carbohydrates?

glucose

examples of carb food sources?

grains, milk, starchy vegetables

what does this describe? provides energy, building blocks of molecules, functions nervous system, heart and kidneys

carbohydrates

what molecules are lipids composed of?

carbon, hydrogen, oxygen

label

a. are lipids soluble or insoluble in water?

b. what are the basic unit of lipids? (plural)

c. 3 classifications of lipids? (t,p, s)

d. of the 3 classifications of lipids? which one is most abundant?

e. how many kcal of E are found in 1 gram of lipids?

insoluble, fatty acids, triglycerides, phospholipids, sterols, triglycerides, 9

a. what are some lipid food sources?

b. what are many processed foods high in?

butter, oil, fats

some functions of lipids?

provide/store energy, protect organs, provide insulation, regulate hormones

a. basic unit of proteins?

b. what molecules are these units made of?

c. which molecule is unique to protein?

d. 1 gm of protein has how many kcal of energy?

e. some food sources of proteins?

f. what is one food source of plant-based protein?

amino acids, chon, nitrogen, 4, seafood, soy

functions of proteins?

provides structure to bones, immunity, conducts enzymes

a. is water a macro or micronutrient? (spell full thing)

b. how much total body weight does water make up?

c. how much E (energy) is there in 1 gm of water?

d. what are some activities that could not be accomplished without water?

e. how much liters of water does an adult consume each day?

f. ^ does this come from JUST drinking water?

macronutrient, 60%, 0, NOTHING, 2, no

a. definition of vitamins?

b. do vitamins provide energy?

c. what are the 2 categories of vitamins based on their ability to dissolve?

d. what are the water-soluble vitamins? (dont write vitamin in front of it)

e. what do vitamins also serve as in chemical reaction?

organic micronutrients, no, water and fat soluble, c and all b, coenzymes

what “-nutrient” does this describe?

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synthesis of red blood cells, synthesis of bone tissue, role in normal vision, nervous system function, immune system function.

vitamins

a. definition of minerals?

b. how are minerals classified?

c. what are the 2 groups of minerals?

d. do minerals provide energy?

solid inorganic substances that form crystals, varies on how much of them we need, trace and macrominerals, no

3 examples of trace minerals? (z,i,i)

zinc, iron, iodine

3 examples of macro-minerals (c,p,s)

calcium, potassium, sodium

what “-nutrient” does this describe?

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Build bone tissue, transmit nerve impulses, contract & relax muscles, protect against harmful free radicals in body (like cancer), used to maintain fluid balance, critical for enzyme function

minerals

a. what does this describe? (listed below)

b. what’s one pathology associated with this?

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***Highly reactive atom or molecule that occur in the body and can cause cell damage leading to pathologies. This means that they are damaging and that minerals (as well as some other nutrients) can offer protection from them.***

free radical, cancer

how much E (kcal/gm) are in

a. proteins

b. lipids

c. minerals

d. alcohol

e. carbohydrates

f. vitamins

g. water

4, 9, 0, 7, 4, 0, 0

label a, b, c, d, e

vitamins, fat, water, carbohydrates, protein, minerals

a. what are the nutrients classified under macronutrients?

b. what are the micronutrients?

carbs, lipids, protein, water, minerals and vitamin

which nutrients provide energy?

carbs, lipids, protein

which nutrients do not provide energy?

water, minerals, vitamin

what do these nutrients describe?

a. nutrients required in diet

b. nutrients body can synthesize on its own

essential, nonessential

what does this describe?

Amount of nutrients it contains relative to amount of energy it provides

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food quality

what do these describe? (dont forget “-”)

a. Contains significant amounts of one or more essential nutrients 

b. examples of ^ those foods?

c. Contains many calories, but little to no nutrients

d. what are some energy-dense foods?

e. is it better to get nutrients through food or supplements?

nutrient-dense, fresh fruits and vegetables, energy-dense, donuts, food

the energy density of a food is expressed in what?

* include (____) symbol

calories (kcal)

2 systems of measurement?

metric and US customary units

MASS CONVERSIONS

a. 1 ounce = ___ g

b. 1 pound (lb) = ___ oz

c. 1 pound (lb = ___ g

d. 1 kg = __ lbs

28\.35, 16, 454, 2.2

VOLUME CONVERSIONS

a. 1 teaspoon (tsp) = ___ ml

b. 1 Tablespoon (tbsp) = ___ tsp

c. 3 tsp = ___ ml

d. 1c (cup) = __ fl oz

e. 1 pint (pt) = ___ cups

f. 2 cups = ___ fl oz

g. 1 quart (qt) = __ c

h. 1 gallon (gal) = ___ quarts

5, 3, 15, 8, 2, 16, 4, 4

how many milliliters (ml) is in a liter?

1000

1 liter is how many quarts?

* which also ^equals how many oz?
* which also ^ equals how many cups?

1, 32, 4

why do we eat?

social, emotional, and physiological action

what process do nutritional scientists follow when studying health effects of food?

science method

what are the 6 steps to the scientific method, in order?

ask a question, do background research, form hypothesis, test hypothesis, analyze data, determine your conclusion

what are the 4 types of scientific studies?

epidemiological study, intervention clinical trials, randomized clinical trials, animal and cellular biology

in regards to scientific studies, which method is considered the most valid- the “gold standard”?

randomized clinical trials

which ones determine cause and effect and which ones does not?

(epidemiological, intervention clinical trials, randomized clinical trials, animal & cellular biology)- choose from this list)

all except epidemiological

a. what does this describe? Condition resulting from energy or nutrient intake above or below normal.

b. what 2 categories make up ^ (u, o)

malnutrition, undernutrition, overnutrition

what does this describe?

“Assessment whether a person or groups of people are well nourished or malnourished”

nutritional assessment

what does the abcd method consist of?

Anthropometry, biochemical methods, clinical methods, dietary methods

a. what does the anthropometry method involve?

b. what is one example of a measurement taken on a growing child?

c. what are the 2 measurements that are essential in evaluating development?

assessing nutritional status, length, growth and weight

a. what are some bodily products that the biochemical method is looking when measuring a nutrient or its metabolites? ( arrange 4 alphabetically)

b. what is this method useful for?

blood, feces, urine, other tissues, diabetes

a. what does the clinical method of assessment look at?

nutrient deficiency

label each

a. trained professional asks patient to recall what they’ve consumed in previous 24 hours. 

* pro: it’s quick and easy. 


* con: it depends on the subjects memory.
* not always accurate

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b. given list of foods and asked to indicate intake per day, per week, per month.

* pro: Inexpensive and easy to administer.
* con:measurement error
* more accurate than a 24 hour recall

c. recorded by the subject at the time of eating 

* pro: Reliable
* con: difficult to maintain    

d. requires food to be weighed and exactly calculated.

* pro: VERY accurate
* con: time-consuming and expensive    

24 hour recall, food frequency questionnaire, food diary, observed food consumption

a. US Department of Agriculture Food and Nutrition Information Center

b. Centers for Disease Control and Prevention

c. Food and Drug Administration

d. Department of Health and Human Services

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USDA, CDC, FDA, HHS

What are the 5 characteristics of a healthy diet?

adequacy, balance, moderation, varies, kilocalorie control

what does DRI stand for?

dietary reference intakes

DRI’s are not appropriate for WHAT PEOPLE?

ill and malnourished

____: the **minimum** amount of the nutrient required to keep the specific biochemical activity going in 50% of the population

___: average daily amount of a nutrient considered adequate to meet the known nutrient requirement. 

____: value set if sufficient scientific evidence exists; therefore, set instead of RDA; value expected to exceed average requirement 

____: intake values above which nutrient is likely to be toxic; helps protect against overconsumption

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EAR, RDA, AI, UL

which side is it?

_____: shows risks of very low intake of nutrients; indicates high level of risk of nutrient deficiency

_____:increasing risk of health problems due to nutrient toxicity when nutrient intake above the UL

As _______ decreases, chances of deficiency of that nutrient ________.

left, right, nutrient intake, decreases

what do these describe?

1\. Average energy needs (Kcals per day) in order to maintain energy balance & good health).

2\. Based on age, gender, weight, height, & physical activity level.

3\.Balance is key to energy recommendation.

4\. Any amount in excess of energy needs will result in weight gain; there is no upper limit (UL)

EER parameters

what is the AMDR stand for?

acceptable macronutrient distribution range

what does usda stand for?

US department of agriculture

what does cdc stand for?

centers for disease control and prevention

what does fda stand for?

food and drug administration

what does his stand for?

health and human services

what is the dietary range for

a. carbohydrates?

b. protein?

c. fat/lipid?

45-65%

10-35%

20-35%

We know that malnutrition occurs in developing countries around the world, but does malnutrition also occur in the USA?

yes

what does this describe?

Refers to one **not receiving proper nutrition** & does not distinguish between consequences of too many nutrients / lack of nutrients 

malnutrition

2 categories that make up malnutrition?

undernutrition and over nutrition

a. what does this describe?

* **Lack** of nutrients & insufficient energy supply. 

b. what population is most effected by this?

c. what is one medical issue of this?(singular)

undernutrition, elderly, eating disorder

a. what does this describe?

Excessive nutrient and energy intake. 

b. what country is this ^ an epidemic?

c. what is one medical issue of this?

overnutrition, united states, diabetes

what are the 4 leading diseases that are related to **diet and end with death? (H[D]CSD)**

heart disease, cancer, strokes, diabetes mellitus

a. what does DGA stand for?

b. when was DGA first established?

c. how often are they released?

d. who releases DGAs

dietary guidelines for americans, 2020, every 5 years, USDA

what does this describe?

It provides “scientific and policy bases for all federal nutrition programs including research, education, nutrition assistance, labeling, and nutrition marketing”

DGA

What do the 2020-2025 Dietary Guidelines emphasize? __***SAY HELLO***__

Significance of choosing nutrient-dense foods and beverages in place of less healthy choices at every life stage, and that it is never too early or too late to improve food and beverage choices to build a healthy dietary pattern

hello

These are the first set of guidelines that provide guidance for healthy dietary patterns by LIFE STAGE, including chapters for which 3 special groups?

(alphabetical order)

Infants, pregnant women, toddlers

what should a person limit in food and drink mostly? (SU.SA.SO.AL)

sugar, saturated fat, sodium, and alcohol

According to the DGA 2020-2025 guidelines, is it ever too early or too late to start to eat healthy?

NO

what does this describe according to DGA?

Meet nutritional needs primarily from foods and beverages, choose variety of options from each food group, pay attention to portion size.

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dietary principles

a. alcoholic intake limitation for women

b. alcoholic intake limitation for men

2, 1

a. when did the Nutrition Labeling and Education Act come into effect?

b. what 2 countries does it apply to? (put “and” when listing)

c. in what year was a new nutritional facts label for packaged foods was announced reflecting new scientific information?

1994, united states and canada, 2016

how are ingredients listed on a nutrition fact label? (in regards to the order)

descending order by weight

say blah

**What are the 4 new changes to the new label?**

* The serving size is now in bold font and serving sizes have been updated.
* Calories are now large & bold.
* Daily values have been updated.
* Added sugars, vitamin D, and potassium and manufacturers must declare amount in addition to percent daily value for vitamins and minerals.

blah

The updated label no longer requires information about?

vitamins a and c

When can health claims describing a relationship between nutrients and a disease be used/\[a\] who has to authorize it?

b. based off what?

FDA, evidence

what organization determines if there has been enough research?

FDA

a. do structure-function claims need the "OK” of the FDA

b. which claims are very deceptive?

no, structure-function

a. what are the 8 most common allergies? (alphabetical order)

b. what is the % of food allergies that are caused by those allergies?

c. what is a food allergy caused by? (where it mistakenly attacks a certain kind of food)

d. when an allergy occurs, the food is seen as an antigen and the body produces WHAT against it?

e. what type of ^ does the body form?

eggs, milk, peanuts, shellfish, soy, tree nuts, wheat, 90%, hyperactive immune system, antibodies, IgE

what do these symptoms describe?

Tingling mouth, difficulty breathing, stomach cramps, vomits, loss of consciousness, hives, diarrhea, drop in blood pressure, death

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allergy

What medication is sometimes given for a serious allergy reaction?

* this is a naturally occurring hormone/neurotransmitter

epinephrine

what are these food labels called?

______: Fewer than a set amount of grams of fat for that particular cut of meat

______: Contains more than 20% of the nutrient’s DV

______: Contains 10 to 19% of nutrients DV

______: Contains ⅓ fewer calories or 50% less fat; if more than half of calories come from fat, then fat content must be reduced by 50% or more

______:contains 95% organic ingredients

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lean, high, good source, light, organic

a. what educational tool did USD create?

b. how many food groups are in this ^ (# only, dont spell out)

c. what are these food groups? (alphabetical)

d. how much of the plate is taken up by fruits and vegetables?

e. how much of the plate is taken up by protein?

f. how much of the plate is taken up by grains?

g. how much of the plate is taken up by WHOLE GRAINS

h. how many servings of dairy should be consumed in one meal? (dont spell out)

MyPlate, 5, dairy, fruits, grains, protein, vegetables, 1/2, 1/4, 1/4, 1/2, 1

Individuals can choose the amount of food to eat based on what criteria? (alphabetical & 5 things)

age, activity level, gender, height, weight

What type of fruit should be focused on?­­­

WHOLE fruits

Is it advisable to eat the same vegetable each day? (write due to what w the answer if no)

no due to limitation of nutrients

in terms of grains, what percentage of grains should be whole grains?

50%

fill the blank with hyphen

Move to ____ or _____ dairy milk or yogurt

low-fat, fat-free

choose foods with less…..

(alphabetical order)

added sugars, saturated fats, sodium