Ch. 1: Science of Nutrition

Question 1

Nutrition

Answer 1

Science of food

Question 2

Nutrients

Answer 2

Substances essential for health that body can’t make or makes too little of

Question 3

6 classes of carbs

Answer 3

Carbohydrates, proteins, lipids, water, minerals, and vitamins

Question 4

Essential nutrient requirements

Answer 4

1. Specific biological function
2. Cause decline in bio. function if removed
3. Restore function if restored

Question 5

Macronutrients

Answer 5

Carbohydrates, proteins, lipids, and water

Question 6

Micronutrients

Answer 6

Vitamins and minerals

Question 7

______ are nutrients needed in small amounts

Answer 7

Micronutrients

Question 8

______ are nutrients needed in large amounts

Answer 8

Macronutrients

Question 9

3 functional categories of nutrients

Answer 9

1. Primarily provide energy
2. Important for growth and development
3. Regulate and maintain body processes

Question 10

2 categories of carbs

Answer 10

Simple (sugars) and complex (polysaccharides)

Question 11

What are fats

Answer 11

Lipids solid at room temp

Question 12

Oils

Answer 12

Lipids liquid at room temp

Question 13

Lipids yield ____ energy than carbs

Answer 13

More

Question 14

Physiological fuel value of lipids

Answer 14

9 kcal/g

Question 15

2 types of lipids

Answer 15

Saturated and Unsaturated

Question 16

How does saturated fat affect blood cholesterol?

Answer 16

It raises it

Question 17

What are triglycerides

Answer 17

Major form of fat stored in body and found in foods

Question 18

Composition of triglyceride

Answer 18

3 fatty acids attachhed to a glycerol molecule

Question 19

What are trans fats

Answer 19

Processed unsaturated fats

Question 20

Proteins contain _____ unlike carbs and proteins

Answer 20

Nitrogen

Question 21

Physiological fuel value of proteins

Answer 21

4 kcal/g

Question 22

What acts as the main structural material in the body

Answer 22

Proteins

Question 23

Main function of vitamins

Answer 23

To enable chemical reactions to occur in body

Question 24

How much energy do vitamins provide`

Answer 24

None

Question 25

2 types of vitamins

Answer 25

Water soluble and fat soluble

Question 26

How much energy do minerals provide

Answer 26

None

Question 27

2 groups of minerals

Answer 27

Major and trace

Question 28

Functions of water

Answer 28

1. Solvent and lubricant 2. Medium for transport 3. Helps regulate body temp 4. By-product of metabolism

Question 29

Phytochemicals

Answer 29

Plant components that provide health benefits

Question 30

Zoochemicals

Answer 30

Animal components that provide health benefits

Question 31

Where does energy come from

Answer 31

Carbs, proteins, and fats

Question 32

Physiological fuel value for alcohol

Answer 32

7 kcal/g

Question 33

Physiological fuel value for carbs

Answer 33

4 kcal/g

Question 34

What does the body use energy for

Answer 34

1. Build new compounds 2. Move muscles 3. Transmit nerve impulses 4. Balance ions within cells

Question 35

Calorie

Answer 35

Amount of heat energy required to raise the temp by 1 degree celsius

Question 36

What tool used to measure calories

Answer 36

Bomb calorimeter

Question 37

Percentage of intake in American diets (carbs, fats and proteins)

Answer 37

Carbs= 50% Fats= 33% Proteins=16%

Question 38

Factors that affect appetite

Answer 38

Appearance, availability, food marketing, and price

Question 39

What are the 3 general categories of nutritional value

Answer 39

Optimal, overnutrition, and undernutrition

Question 40

Optimal nutrition

Answer 40

Body tissues have enough nutrients

Question 41

Overnutrition

Answer 41

Nutrient intakes exceed nutrient needs

Question 42

Undernutrition

Answer 42

Nutrient intake doesn't meet nutrient needs

Question 43

ABCDE's of Nutritional Assessment

Answer 43

Anthropometric, Biochemical, Clinical, Dietary, and Environmental

Question 44

What is an RD

Answer 44

Registered Dietitian

Question 45

What steps are included in Nutrition Care Process

Answer 45

1. Conduct a nutritional assessment 2. Diagnose nutrition-related problem 3. Create an intervention 4. Monitor and evaluate progress

Question 46

Steps of scientific method for nutrition research

Answer 46

``` Observation Suggest hypothesis Conduct research Identify correct and incorrect explanations Results confirmed by other scientists ```

Question 47

Epidemiology

Answer 47

The study of diseases in populations

Question 48

What is a case control study

Answer 48

Compare individuals who have condition (cases) with those who don't (control)

Question 49

What is a single-blind study

Answer 49

The subjects do not know which is the control group; control group is given placebo and experimental group is given actual "treatment"

Question 50

What is a double-blind study

Answer 50

Neither scientists nor subjects know which group is which; independent thrid party who holds key to experiment

Question 51

What is placebo effect

Answer 51

Feeling relief or ease when getting a fake treatment; tricking yourself into thinking it works

Question 52

Where do scientists ppublish their findings

Answer 52

Scientific journal

Question 53

Peer-reviewed journals

Answer 53

Published journals containing unbiased, approved research

Question 54

Sustainability

Answer 54

Ability to meet the needs of present without compromising ability of future generations to meet their needs

Question 55

2 types of peer-reviewed and describe them

Answer 55

Research journals- report details of methods, results, and conclusions Review journals- examine all available evidence on major topics

Question 56

What is an intervention study

Answer 56

Intervene in one group of population and compare to other group in population

Question 57

What is a laboratory study

Answer 57

Studies performed under tightly controlled conditions (often involve animals)

Question 58

What is the edible part of garlic

Answer 58

Bulb

Question 59

Each clove of garlic can grow into a new plant. True or false?

Answer 59

True

Question 60

How are bulbs prepared for storage

Answer 60

Dried

Question 61

How to identify quackery

Answer 61

1. Too good to be true 2. Authority not cited 3. Motive and personal gain 4. Testimonials 5. Logic w/o proof