WEEK 1

Question 1

What are 6 factors that influence our food choices

Answer 1

• Preference
• Social interacton
• Positive/negative associations (eg. christmas or stress eating)
• food availability
• tradition or cultural heritage
• habit

Question 2

What are the 6 key nutrients

Answer 2

• minerals
  -water
  -vitamins
• carbohydrates
  -proteins
  -lipids(fats)

Question 3

What are minerals?

Answer 3

• simplest nutrient
• inorganic (no carbon)
• a micronutrient( needed in smaller quantities)

Question 4

What is water

Answer 4

• hydrogen and oxygen
• inorganic (no carbon)

Question 5

What is vitamins?

Answer 5

• organic ( carbon)
• micronutrient

Question 6

What is carbohydrates

Answer 6

• organic
• contains glucose units
• macronutrient (needed in larger qunaitites to provide energy)
• energy yielding

Question 7

What are proteins and lipids?

Answer 7

• organic
• energy yielding
• macronutrient

Question 8

Energy(kcal/kJ) density in nutrients

Answer 8

• carbohydrate yields 1 kcal/g = 17kJ/g
• protein yields 1kcal/g=17kJ/g
• fat yields 1kcal/g=37kJ/g
• alcohol(not nutrient) 1kcal/g=29kJ/g
• water 0
  alcohol provides us w energy but not considered a key source of nutrients

Question 9

kcal to Kj conversion

Answer 9

1 kcal = 4.184kJ

Question 10

What nutrients provide energy

Answer 10

• carbs, proteins, lipids

Question 11

What nutrients promote growth and development and regulate body processes

Answer 11

• proteins, lipids, vitamins, minerals, water

Question 12

Define the science of nutrition

Answer 12

• study of the nutrients and other substances in foods and the body’s handling of them

Question 13

What should evaluated when determining reliability of research

Answer 13

• journal
• location of study
• authors
• methodology: sample size and control group

Question 14

What is the 3 Nutrient Reference Values

Answer 14

• EAR( estimated average requirement)
• RDI( recommended dietary intake)
• AI( adequate intake)

Question 15

What is EAR

Answer 15

-> a daily nutrient level estimated to meet the requirements of half the healthy individuals in a particular life stage and gender group
- > only used to assess populations eg age range, gender

Question 16

What is RDI

Answer 16

-> avg daily dietary intake lvl that is sufficient to meet the nutrient requirements of nearly all (97-98%) healthy individuals in a particular life stage and gender group
-> only used to assess individuals

Question 17

What is AI

Answer 17

->avg daily nutrient intake lvl based on observed or experimentally determined approximations
-> used when an rdi cannot be determined
- fibre,water can be defined only by AI

Question 18

What is the EER

Answer 18

Estimated energy requirement
- avg dietary energy intake that is predicted to maintain an energy balance in a healthy adult of age, gender,weight,height +lvl of physical activity, consistent w good health

Question 19

What is UL

Answer 19

• upper level of intake
• highest avg daily nutrient intake lvl to pose no adverse health effects to most all individuals in the general populaton

Question 20

What is the acceptable macronutrient distribution range for the 3 macronutrients?

Answer 20

carbohydrates: 45-65%
fat: 20-35%
protein: 15-25%

Question 21

What are the 5 Australia dietary guidlines

Answer 21

• To achieve and maintain a healthy diet, be physically active and choose amounts of nutritious foods and drinks to meet your energy needs
• Enjoy a wide variety of nutritious foods from these 5 food groups: vegetables, fruit, grain foods/wholegrain/high cereal fibre, lean meats and poultry, milk yogurt, cheese and/or their alts
• limit intake of foods containing saturated fats, added salt, added sugars and alcohol
• Encourage, support and promote breastfeeding
• care for your food, prepare and store it safely