Portage Nutrition BIOD 121 Exam 1 Study Materials

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

_______ - the science that links foods to health and disease. It includes the processes by which humans ingest, digest, absorb, transport, and excrete food substances.

Nutrition

5 dimensions of health

• physical health - body's ability to perform daily functions for survival

• intellectual health - the cognitive ability to learn and adapt

• emotional health - the ability to express or suppress emotion

• social health - ability to interact with others

• spiritual health - purpose for human existence, cultural practices

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

Vitamins contain both ____ and ____ forms.

fat soluble; water soluble

Micro-minerals are referred to as _______ minerals.

Trace

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

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

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.

Macronutrient

needed in large amounts in the body

Micronutrients

needed in small amounts

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

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

Carbohydrate

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

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