NTDT200Exam #3 Review Questions (Chapters 9 and 10)CHAPTER 9Describe diet planning methods that would help to increase weight loss for overweight and obese individuals.What is leptin? Describe the characteristics of a leptin deficient mouse and what happens when this mouse is given leptin.Explain how fat cells develop and explain what happens to them with weight loss.Is obesity genetic?What are the environmental factors contributing to obesity?What is the DRI for physical activity?What is a fad diet? Why do they often work initially? What are their risks?What drugs are approved for the treatment of obesity, how do they work and what are their side effects?1What surgeries are used to treat obesity and how do the work?For a person trying to lose weight what is a reasonable weight loss goal?Are herbals and dietary supplements safe and effective ways to loose weight?When trying to loose weight if you restrict kcalories too much you risk meeting your nutrient needs. As a general rule what minimum number of kcalories should a person trying to loose weight consume per day?CHAPTER 10What are the similarities between vitamins and energy yielding nutrients? What are the differences?What is meant by the bioavailability of a vitamin and what factors influence bioavailablity?What is a major function of the B vitamins?Fill in the following table on water soluble vitaminsFunction Deficiency Toxicity Food sources2Thiamin (B1)Riboflavin (B2)Niacin(Nicotinic acid and Nicotinamide)BiotinPanothenic AcidB6(3 forms: pyridoxal, pyridoxine, and pyridoxamine)Folic Acid (Folacin)B 12Vitamin CWhat is the only vitamin that can be produced in the body from dietary protein?For the following situations, indicate whether or not the bioavailability of a food’s vitamin content would be affected, negatively and/or positively. (Choose all that apply.) Bioavailability ConceptSituations ↓ Bioavailability Minimal effect onbioavailability↑ BioavailabilityPar boiling Microwaving Processed foodsFortified foodsMedical condition of individual Amount of food eatenQuality of food eaten Nutritional status of individualFood composition of a
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