Chapter 1

Question 1

Malnutrition is caused from

Answer 1

Poor diets, disease states, genetic factors, combinations of these causes.

Question 2

Key characteristics of healthy dietary patterns

Answer 2

Adequacy, variety, balance.

Question 3

Food security

Answer 3

食物来源有保障

Question 4

Six categories of nutrients

Answer 4

Carbohydrates, proteins, fats(lipid), vitamins, minerals, water.

Question 5

Essential Nutrients

Answer 5

Carb, Certain amino acids(9), essential fatty acids (Linoleic and Alpha-linoleic acid), vitamins, minerals, water.

Question 6

DRIs

Answer 6

Dietary reference intakes

Question 7

RDAs

Answer 7

Recommended dietary allowances

Question 8

AIs

Answer 8

Adequate intakes

Question 9

EARs

Answer 9

Estimated average requirements (for particular population groups)

Question 10

ULs

Answer 10

Tolerable upper intake levels

Question 11

Gain of amino acids

Answer 11

Cannot be synthesised by human body, must be consumed from diets.

Question 12

DV

Answer 12

daily values

Question 13

Carbohydrate

Answer 13

Readily available energy

Question 14

Consist of the carbs

Answer 14

Simple and complex sugar, dietary sources of fiber, and alcohol sugars.

Question 15

Common monosaccharides

Answer 15

Glucose, fructose, and galactose

Question 16

Common disaccharides

Answer 16

Sucrose, maltose, lactose

Question 17

Consist of sucrose

Answer 17

glucose, and fructose, or common table sugar

Question 18

consist of maltose

Answer 18

glucose and glucose, or malt sugar

Question 19

consist of lactose

Answer 19

glucose and galactose, or milk sugar

Question 20

common complex carb (polysaccharides)

Answer 20

Starches, glycogen, most type of fiber.

Question 21

Energy of fiber

Answer 21

2 cal/g on average

Question 22

function of fiber

Answer 22

help elimination, reduce the rate of glucose absorption, prevent cardiovascular disease and obesity.

Question 23

Digestion of fiber

Answer 23

cannot be broken down by human digestive enzymes, but the bacteria in intestine can digest some types of fiber

Question 24

consist of alcohol sugars

Answer 24

Xylitol, mannitol, sorbitol.

Question 25

Function and advantage of alcohol sugar

Answer 25

sweetener of beverages, gum, yogurt, and other products. It does not cause tooth decay.

Question 26

Energy of alcohol

Answer 26

7 cal/g

Question 27

Recommended intake of carb

Answer 27

45% to 65% of cal should come from carbs, no more than 25% added sugar. Adult female 21 to 25 g of fiber, male: 30 to 38 g.

Question 28

Function of protein

Answer 28

provides amino acids to build and maintain muscle, bone, enzymes and red blood cells. and provide energy.

Question 29

Cal of protein

Answer 29

4 cal/g

Question 30

how many essential amino acids

Answer 30

9

Question 31

What is high protein quality food?

Answer 31

include a balanced assortment of all of the essential amino acids.

Question 32

Source of high quality protein

Answer 32

milk, cheese, meat, eggs, and other animal products

Question 33

Plant source of protein do not provide

Answer 33

all 9 essential amino acids in amounts needed to support growth in children and tissue maintenance.

Question 34

Combinations of plant foods with dried beans

Answer 34

yield high-quality protein.

Question 35

Recommended protein intake

Answer 35

10 to 35 percent of total energy intake.

Question 36

protein deficiency

Answer 36

loss of muscle tissue, growth failure, weakness, reduced resistance to disease, kidney and heart problems

Question 37

营养不良

Answer 37

malnutrition

Question 38

Lipids include

Answer 38

fat, oil, and cholesterol

Question 39

Fats and oils are made up by

Answer 39

various types of triglycerides

Question 40

how much cal do fat and oil provide

Answer 40

9 cal/g

Question 41

functions of fat

Answer 41

1. need for cholesterol and sex-hormone synthesis 2. components of cell membranes, 3. vehicles for carrying certain vitamins that are soluble in fats only 4. supply essential fatty acids

Question 42

Essential fatty acids

Answer 42

linoleic and alpha-linolenic fatty acids.

Question 43

Derivatives of fatty acids

Answer 43

EPA and DHA

Question 44

Where to find EPA and DHA

Answer 44

fatty, cold water fish, shellfish, and human milk

Question 45

Where to find alpha-linolenic fatty acids

Answer 45

dark green veges, vege oils, flaxseed.

Question 46

Source of saturated fat

Answer 46

Animal products such as butter, cheese, and meats, and palm oil and coconut oil.

Question 47

texture of saturated fat at room temp

Answer 47

solid

Question 48

What is hydrogenation?

Answer 48

Add hydrogen to the double bonds of the unsaturated fatty acids to make it solid.

Question 49

recommended intake of fat

Answer 49

20 to 35% of total calories

Question 50

how many vitamins

Answer 50

10 water soluble vitamins, 4 fat soluble vitamins

Question 51

Fat soluble vitamins

Answer 51

A, D, E, K

Question 52

Water soluble

Answer 52

B-complex vitamins, and vitamin C

Question 53

Where does fat-soluble v store?

Answer 53

liver and body's fat tissue. last for months to years.

Question 54

vitamins do not provide

Answer 54

energy, except choline, or serve as structural components of the body.

Question 55

Vitamin A's function in metabolism

Answer 55

replace the cell line the mouth and oesophagus.

Question 56

Thiamin's function

Answer 56

maintain the normal appetite

Question 57

riboflavin and folate's function

Answer 57

synthesise the body proteins