Midterm Review

Question 1

What is the study of nutrition

Answer 1

Food, Nutrients in food, Other chemical constituents in food, The effects of food constituents on health.

Question 2

What is a diet?

Answer 2

What someone usually eats and drinks

Question 3

What is a nutrient

Answer 3

Components of food required for the body’s functioning

Question 4

What is a Kcal

Answer 4

A unit of measure
(Note: 1000 calories = 1 kilocalorie = 1kcal)

Question 5

What are Macronutrients

Answer 5

Carbohydrates, Protein (20 amino acids, 9 essential, 11 nonessential), Fat

Question 6

Energy provided by 1 gram of substance

Answer 6

Carbohydrate: 4 kcal/g, Protein: 4 kcal/g, Fat: 9 kcal/g.

Question 7

What are Non-Essential Nutrients?

Answer 7

Nutrients that can be manufactured in the body and are not required in the diet

Question 8

What are phytochemicals?

Answer 8

Major types of phytochemicals

Question 9

What do phytochemicals do?

Answer 9

protect plants from diseases and help them grow.

Question 10

What are the three phytochemicals?

Answer 10

Lycopene: Red
Anthocyanin: Blue
Beta Carotene: Orange

Question 11

What is the Dietary Reference Intake (DRI)

Answer 11

Nutrient values that indicate good health and disease prevention. Only applies to healthy people.

Question 12

What does AMDR stand for?

Answer 12

DRI related to energy (Acceptable Macronutrient Distribution Range)

Question 13

What does EER stand for?

Answer 13

DRI related to energy (Estimated Energy Requirement)

Question 14

What does EAR stand for?

Answer 14

DRI for most nutritionists (Estimated Average Requirement)

Question 15

What does RDA stand for?

Answer 15

DRI for most nutritionists (Recommended Daily Allowance)

Question 16

What does UL stand for?

Answer 16

DRI for most nutritionists (Tolerable Upper Intake Levels)

Question 17

What does AI stand for?

Answer 17

DRI for most nutritionists (Adequate Intake)

Question 18

What does CDRR stand for?

Answer 18

DRI for most nutritionists (Chronic Disease Risk Reduction Intake)

Question 19

What are the five requirements of a healthful diet?

Answer 19

Adequate, Moderate, Nutrient-dense, Balanced, Varied

Question 20

What does CFIA stand for, and what do they do?

Answer 20

The Canadian Food Inspection Agency provides direction on food labelling.

Question 21

How long does food stay in the stomach?

Answer 21

1-2 Hours

Question 22

How long does food stay in the small intestine?

Answer 22

7-8 hours

Question 23

How long does food stay in the large intestine

Answer 23

12-14 hours

Question 24

What do carbohydrates turn into in the stomach?

Answer 24

glucose and fructose (monosaccharides)

Question 25

What do proteins turn into in the stomach?

Answer 25

Amino Acids

Question 26

What do fats turn into in the stomach?

Answer 26

fatty acids and glycerol

Question 27

What does the stomach do?

Answer 27

Secretes enzymes like pepsin that break down proteins and fats.

Question 28

What does the liver do?

Answer 28

Produces bile which digests fat

Question 29

What does the pancreas do?

Answer 29

Secretes enzymes that break down carbohydrates

Question 30

What does the word calorie mean?

Answer 30

A measurement for energy contained in food?

Question 31

When does a change of energy occur?

Answer 31

When energy in is different than energy out

Question 32

How many kcals is 1lb of body weight?

Answer 32

3500kcal

Question 33

What does BMR stand for and what is it?

Answer 33

Basal Metabolic Rate is the sum of all of the body's involuntary activities.

Question 34

What does TEF stand for, and what is it?

Answer 34

Thermic Effect of Food is the percentage of energy that is in a meal that is used for metabolism.

Question 35

Which has a higher BMR: Lean Tissue or Fat Tissue?

Answer 35

Lean Tissue

Question 36

How are LBs converted to KGs?

Answer 36

Xlbs/2.2

Question 37

How is height converted to meters?

Answer 37

Xheight(inches)/39.37

Question 38

How do you calculate Energy Balance?

Answer 38

Energy IN - Energy OUT

Question 39

What is a healthy body?

Answer 39

Body weight based on the risk of death from: BMI, Waist Circumference, and Disease Risk Profile

Question 40

How do you calculate BMI?

Answer 40

Weight(kg)/Height(m^2)

Question 41

What are the drawbacks of BMI?

Answer 41

Does not differentiate between fat and lean tissue, doesn't identify where fat is located, and racial difference is not considered

Question 42

Population VS Personal Health Risk

Answer 42

Population Risk is BMI and waist circumference, while Individual Health Risks include the Location of fat, genetics, socioeconomic factors, mental health, etc.

Question 43

What is the essential fat % required for men and women?

Answer 43

Men:5% Women:12%

Question 44

What are barriers to weight loss?

Answer 44

Physical Environment, Mental Distress, Money, Motivation, etc.

Question 45

What is Energy Density?

Answer 45

The amount of energy provided by food is based on its weight (kcal/gram)