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What are the Six Classes of Nutrients?
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Which of the classes of Nutrients are the Energy Yielding Nutrients?
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Human Nutrition
Test #1
| Question | Answer |
|---|---|
| What are the Six Classes of Nutrients? | 1) Carbohydrates2)Lipids3)Proteins4)Vitamins5)Minerals6)Water |
| Which of the classes of Nutrients are the Energy Yielding Nutrients? | Carbohydrates, Lipids, and Proteins |
| Which of the classes of Nurtients are NON Energy Yielding Nutrients? | Vitamins, Minerals, and Water |
| Calories = ? | ? = Energy |
| How many kilocalories per gram do Carbohydrates have? | 4 kilocalories per gram |
| How many kilocalories per gram do Lipids have? | 9 KiloCalories per gram |
| How many kilocalories per gram do Proteins have? | 4 kilocalories per gram |
| Name some reasons that influence food choices... [6 reasons] | 1)Time and Convenience2)Taste and Culture3)Habits and Emotions4)Social Reasons and Trends5)Advertising6)Financial Constraints |
| What is Nutrition? | Nutrition is the science that studies the nutrients and compounds in foods that you eat nourish and affect your body finctions and health. |
| What is the #1 cause of death? | Heart Disease |
| What is the #2 cause of death? | Cancer |
| What is the #3 cause of death? | Stroke |
| What are essential nutrients? | nutrients that either can not be sunthesized by the body or can not be synthesized in amounts sufficient to meet physiological needs (you must have them to function) |
| What do MACROnutrients consist of? | Carbohydrates, Lipids, and proteins(need MORE of these in your diet) |
| What do MICROnutrients consist of? | Vitamins and Minerals (need less of these in your diet) |
| What do MACROnutrients (carbs, lipids, & proteins) do for your body? [4 things] | 1)provide energy in the form of calories2)build and maintain body tissue3)transport nutrients4)maintain healthy immune system |
| What do MICROnutrients (vitamins and minerals) do for your body? | they are required for numerous chemical reactions to occur |
| What are the SIX steps to the scientific method? | 1)observation2)hypothesis3)experiment4)hypothesis supported/not supported5)publication in a peer reviewed journal6)replication |
| What is undernutrition? | a state of inadequate nutrition where a person is not meeting their nutrition needs |
| What is malnourished? | the long term outcome of overnutrition |
| What is overnutrition? | a state of excess nutrients and calories in the diet |
| what is the most common nutrition in the United States? | Overnutrition |
| What are three principles involving healthy eating? | 1)Balance2)Variety3)Moderation |
| What does it mean to be eating a balanced meal? | a balancing meal consists of choosing food to meet nutrient and health needs--also consuming adequate amounts of each essential nutrient, fiber and energy |
| What does it mean to be eating a variety for a meal? | to eat a variety for a meal means to consume a variety of foods (foods that differ from day to day) |
| What does it mean to eat in moderation? | Eating in moderation means eating appropriate amounts--limiting certain foods significantly and limiting energy to match your individual needs |
| What does DRIs stand for? | Dietary Reference Intake |
| What is Dietary Reference Intakes (DRIs) | specific reference values for each nutrient issued by the US national Academy of Sciences Institute of Medicine |
| What are the 5 reference values of the Dietary Reference Intakes(DRIs)? | 1)Estimated Average Requirement (EAR)2)Recommended Dietary Allowance(RDA)3)Adequate Intake (AI)4)Tolerable Upper Limit(UL)5)Acceptable Macronutrient distribution Range (AMDR) |
| What does EAR stand for? | Estimated Average Requirement |
| What is the Recommended Dietary Allowance (RDA)? | the average amoiunt of a nutrient that is known to meet the needs of 97-98% if individuals of similar age and gender |
| What does UL stand for? | Tolerable Upper Limit |
| What is the Tolerable Upper Limit (UL)? | it refers to the highest amount of a nutrient that is unlikely to cause harm |
| What does AMDR stand for? | Acceptable Macronutrient Distribution Range |
| What is the acceptable macronutrient distribution range(AMDR)? | the range of intake for the energy providing nutrients |
| What are some dietary guidelines for americans? (9 guidelines) | 1)adequate nutrients2)weight management3)physical activity4)food groups5)fats6)carbohydrates7)sodium and potassium8)alcohol9)food safety |
| Transfat and saturated fat are related to what disease? | cardiovascular disease |
| If a food label reads that there are a total of 120 calories per serving and 45 or those calories come from fat, what is the percentage of caolries that come from fat? | (45/120)= .375 x 100= 37.5% |
| What are the two types of digestion? | mechanical and chemical (both have to be occuring for the digestion process to work) |
| Where does digestion begin? | in the mouth when one chews and mixes their food with saliva. |
| What does the nervous system do during digestion? | the brain and hormones connunicate are needed for food and drink |
| what does the circulatory system do during digestion? | it transports, both into and out of the body |
| what does the lymphatic system do during digestion? | it helps maintain internal fluid environment and it also transports fat-soluble vitamins and fat from the intestinal tract to the blood |
| what does the excretory system do during digestion? | it eliminated wastes from the circulatory system and the kidney filter the waste from the blood |
| Name two surgery's that disrupt digestion. | Gastric Bypass (not reversible) and Lap-Band Surgery (reversible) |
| Q. (T/F) A Person who is obese can also be malnourished? | True |
| Q. (T/F)Licensing dietitians provides a way to identify people who have met who have met minimum standards of education and experience nutrition | True |
| Q. In what order are ingredients listed on a food label? | In descending order by weight |
| Q. What is the process that breaks down food into absorbable units? | Digestion |
| Q. (T/F) Bariatic Surgery is recommended for individuals who have 30 or more pounds to lose | False (40 or more, 35 owith morbidity) |
| Q. Healthy eating choices involve the principles of __________, _______________, and ___________. | balance, moderation, and variety |
| Q. (T/F) The number of obese and overweight people in the U.S. is declining thanks to public education efforts? | Fasle |
| Q. Having cake and ice cream as part of a birthday celebration is an example of which food choice factor? | Habit |
| What is the most energy-rich of the nutrients? | fat |
| Q. Regurgitatied foor due to GERD (acid reflux)has what sort of pH balance? | acid |
| Q. (T/F)Bicarbonate functions as an emulsifier in the large intestines? | False |
| Q. Where do most digestive enzymes come from? | the pancreas |
| Q. What is the gateway between the end of the small intestines and the large intestines called? | ileocecal sphincter |
| Q. (T/F) Digestive disorders are typically confined to the stonach. | False |
| Q. (T/F) Bile is made in the pancreas and stored in the gallbladder | False |
| Q. (T/F) a functional food is one that provides all the basic nutrients in adequate amounts. | False |
| Q. In nutrition what does the word ESSENTIAL mean? | it means the nutrients necessary for health that can not be manufactured by the body in suffieient quantities to meet physiological need, to must be ingested. |
| Q. (T/F)For a healthy adult, fat shold compries 20-35% of one's daily calories. | True |
| What is the healthy range for protein intake for a healthy adult? | 10-35% |
| What is the only animal product that contains carbohydrates? | milk |
| What are long chains of sugar units arranged to form starch or fiber? | complex carbohydrates |
| What are the three most important monosaccharides? | frustose, galactose, and glucose |
| What are two monosaccharides linked together called? | disaccharide |
| What are the most important disaccharides? | lactose, maltose and sucrose |
| What is the sweetest tasting mono and di saccharide? | fructose |
| What is another name for Glucose? | dextrose |
| Blood levels are increased in _________glycemia. | hyper |
| Blood Levels are decreased in _________glycemia | hypo |
| What percent of people are lactose intolerant? | 25% |
| What does it mean to be lactose intolerant? | one is unable to break the disaccharides apart |
| What are the 3 catagories of Polysaccharides? | starch, glycogen, and cellulose |
| Plants store carbohydrates as ________. | a starch |
| Human Beings store carbohydrates as _____________ | glycogen |
| How do plants make their own food? | through photosynthesis |
| What are the two types of fiber? | soluble, and insoluble |
| What is a chronic disease? | it's a long-term degenerative disease characterizer by deterioration of the body's organs |
| What are the three types of diabetes? | Type I, Type II, and gestational diabetes |
| Which type of diabetes is not preventable, and cannot be cured? | Type I |
| (T/F) Dental decay is THE MOST COMMON disease in the American Population? | TRUE |
Created by:
rachelanne39
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