Final

Question 1

Nutrients needed in gram quantities. Name some examples

Answer 1

Macronutrients

Water, carbs, lipids, protein and fiber

Question 2

Nutrient needed in milligram or microgram quantities in diet

Name example

Answer 2

Micronutrients

Vitamins and minerals

Question 3

Essential nutrients in carbohydrates

Answer 3

1; glucose

Question 4

Essential nutrients in lipids

Answer 4

2; linoleic acid and alpha-linolenic acid

Question 5

Essential nutrients in protein

Answer 5

Amino acids:

Histidine

Leucine

Isoleucine

Lysine

Methionine

Phenylalanine

Threonine

Tryptophan

Valine

Question 6

Water soluble vitamins (8)

Answer 6

Thiamine (B1)

Riboflavin (B2)

Niacin (B3)

Panthothenic acid (B5)

Pyridoxine (B6)

Biotin (B7)

Folate (B9)

Cobalamin (B12)

Ascorbic acid (C)

Question 7

Lipid soluble vitamins

Answer 7

Retinoids- retinal, retinol, retinoic acid (A)

Calcitriol or calciferol (D)

Tocopherols (E)

Quinone (K)

Question 8

Major minerals

Answer 8

Calcium

Phosphorus

Magnesium

Sulfur

Sodium

Potassium

Chloride

Question 9

Trace minerals

Answer 9

Iron

Zinc

Manganese

Molybdenum copper

Selenium

Iodide

Chromium

Fluoride

Question 10

Review slide 5

Answer 10

Slide 5

Question 11

Some phytochemicals may contribute to a reduced risk of:

Answer 11

Cancer or cardiovascular dz in people who consume them regularly

Question 12

Sources of Alicia and allyl sulfide

Answer 12

Garlic

Onions

Leeks

Question 13

Sources of anthocyanins

Answer 13

Blueberries

Eggplant

Plums

Beets

Question 14

Sources of capsaicin

Answer 14

Chili pepper

Question 15

Sources of carotenoids

Answer 15

Orange, red and yellow veggies and fruits

Papaya, carrots, zucchini, berries

Question 16

Sources of Catechins

Answer 16

Tea

Question 17

Sources of flavonoids

Answer 17

Citric fruits

Onions

Apples

Grapes

Red wine

Tea

Chocolate

Question 18

Sources of indoles

Answer 18

Cruciferous veggies

Question 19

Sources of isoflavens

Answer 19

Soybeans and legumes

Question 20

Sources of isothiocyanates

Answer 20

Cruciferous veggies

Question 21

Sources of lignans

Answer 21

Flaxseeds

Whole grains

Question 22

Sources of lycopene

Answer 22

Tomato

Question 23

Sources of polyphenols

Answer 23

Apples

Berries

Grapes

Pears

Melon

Nuts

Question 24

Sources of resveratrol

Answer 24

Grapes

Peanuts

Red wine

Question 25

Why can tomatoes be called functional foods?

Answer 25

The contain several phytochemicals including lycopene

Question 26

Diets rich in lycopene have been linked with a lower risk of:

Answer 26

Prostate and colorectal cancer

Question 27

Determine caloric content in Carbs, fats and proteins

Answer 27

Follow rule of 4, 9, 4. Carbs: Grams X 4 Fats: Grams X 9 Proteins: Grams X 4 Then add all of these up, this equals amount of kcals.

Question 28

What is a calorie

Answer 28

Amount of heat it takes to raise the temp of 1 gram of water by 1 degree Celsius Measured in kilocalories

Question 29

Review slide 12

Answer 29

Slide 12

Question 30

What is RDA used for

Answer 30

To evaluate current intake for a specific nutrient. The further you stray above or below this value, the greater your chances of developing nutritional problems

Question 31

What is adequate intake used for?

Answer 31

Used to evaluate current intake of nutrients, but realize that AI designation implies that further research is required before scientists can establish a more definitive recommendation

Question 32

What is EER (estimated energy requirement) used for?

Answer 32

To estimate calories needs of the average person with a specific heigh, weight, gender, age and physical activity pattern

Question 33

What is UL used for

Answer 33

To evaluate the highest amt of daily nutrient intake unlikely to cause adverse effects in the long run in almost all people. The number applies to chronic use and is set to protect even every susceptible person in the healthy gen pop. As intake increases above the upper level, the potential for adverse effects generally increases

Question 34

What is DV used for

Answer 34

As a rough guide for comparing the nutrient content of a food to approximate human needs. Typically used on food labels referring to ages 4 through adulthood Based on a 200kcal diet Some also increase with higher calorie intake

Question 35

Requirements on food labels?

Answer 35

Product’s name Manufacturer’s name and address Uniform serving size Amount in the package Ingredients in descending order by weight Nutrient components

Question 36

Foods requiring a label

Answer 36

Nearly all packaged foods and processed meat products Other nutrient linked to a health claim Fresh fruits, veggies, raw single ingredient meals, poultry, fish are VOLUNTARY