Unformatted text preview:

Questions to Ponder Exam 1, Fall 2011The Science of Nutrition1. What is the definition of nutrition? Nutrition is the study of nutrients in food and the body; sometimes also the study of human behaviors related to food 2. Why is nutrition classified as a science?It uses the scientific method to uncover unknown nutrition facts, new findings must be repeated before they are considered valid, withstand the test of time, and must be published. 3. What type of study is considered the “gold standard” of proving cause and effect?Clinical trials within intervention studies are considered the gold standard. Food Labeling1.What information must be included on the label of all packaged food products?Calories, fat, cholesterol, sodium, fiber, Calcium, Vitamins A & C, and iron 2. In what order are the ingredients on food labels listed?They are listed in descending order by weight 3. What information is found on the Nutrition Facts Panel?Serving size, calorie and fat information, nutrients to limit, nutrients to get enough of, ingredients, and Percent Daily Value4. What is the meaning of the Percent Daily Value listed on the Nutrition Facts Panel? How can a consumer use this to make better food choices? The Daily Value is the daily intake of nutrients recommended for the day, based on a 2,000 calorie diet. The percentage is the percentage of that nutrient that is found in each serving of food. 5. What are the three types of health claims allowed on food packages?The three types of health claims allowed on food packages are health claims, nutrient claims, and structure/function claims.6. What is a structure function claim?A legal but largely unregulated claim permitted on labels of dietary supplements and conventional foods that say the food helps you develop your body.7. What is the definition of the following nutrient claims?Fat Free- less than 0.5 g fat per servingLow Fat- 3 g of less fat per servingReduced Fat- 25% or less fat than a “regular” food reference food Low Sodium- 14o mg or less sodium per servingSodium Free- less than 5 mg sodium per servingLow Calorie- 40 calories or fewer per servingCalorie Free- fewer than 5 calories per servingReduced calorie- at least 25% less calories than a “regular” reference food Good source- 10-19% daily value Excellent source- 20% + daily value Food Choices, Human Health1. What is the difference between hunger and appetite?Hunger is the physiological need to eat resulting in discomfort until food is acquired whereas appetite is the physiological desire to eat influenced by sight, smell or thought of appealing foods (learned). 2. What are some of the mechanisms the body has to regulate hunger?Hypothalamus: sends signals throughout the body telling it that it is hungry.Hormones/brain chemicals: release cortisol from adrenal glands. Leptin levels decrease=eat more. Composition of meals: fiber and water are more filling. 3. What factors affect our appetite?Environmental conditions, childhood experiences, religious beliefs, ethnic identity, health status convenience, etc…4. Describe the four influences on food availability.Natural Environment: climate, rainfallTechnology: farming practices, food storage/processingEconomics: cash crops, income, demandPopulation: size, structure5. What are the six classes of nutrients?Proteins, lipids, carbohydrates, minerals, vitamins and water6. What is the difference between micro and macronutrients?Macronutrients are the nutrients the provide energy including lipids, proteins, and carbohydrates. Micronutrients are nutrients that do not supply energy but are important for functionality which include water, vitamins and minerals. 7. What are phytochemicals?Phytochemicals are compounds in plant-derived foods; confer to taste, color and other characteristics8. What are the characteristics of a nutritious diet?Adequacy: balanced diet contains all classes of nutrients.Balance: of proteins, carbs, lipids, etc. Moderation: eat in small amountsVariety: different foods in each food groupCalorie Control: maintain number of calories for your weight 9. What is meant by the term nutrient density?Nutrient density is the measure of nutrients provided per calorie of food. 10. How many calories per gram are there in carbohydrates, fats, and protein? Which is the most concentrated source of calories?Carbohydrates- 4kcal/gProteins- 4kcal/gFats- 9kcal/gFats are the most concentrated source of calories. Nutrition Guidelines and Standards1. What are the three tools for dietary guidance provided by the US Government?Dietary Reference Intakes (recommended intake of nutrients to prevent deficiency and disease), Dietary Guidelines for Americans (basis for federal nutrition policy), MyPlate (based on dietary guidelines to help consumers make better food choices. Created in March 2011) 2. What is the recommended macronutrient breakdown of the diet?20-35% kcal from fats45-65% kcal from carbs10-35% kcal from proteins <10% saturated fat<300 mg cholesterol3. How much sodium and cholesterol should one consume each day?Less than 300 mg of cholesterol a dayLess than 2300 mg of sodium a day 4. What does the term SoFAS refer to? What percentage of our calories should come from it?Solid fat and added sugar, only 5-15% of calories should come from SoFAS; on average 35% typical in Americans5. What are some topics that are emphasized in the newest version of Dietary Guidelines?2 main concepts: maintain calorie balance of time to achieve and sustain a healthy weight, and focus on consuming nutrient dense foods and beverages.Increase intake of fruits, vegetables, whole grains, seafood, and low-fat or fat-free dairy productsFlexibility in eating patternsReduce intake of fats, sugars, and sodium6. How does the Food Guide Pyramid represent the concepts of adequacy, moderation, personalization, proportionality, variety and gradual improvement?The narrow slivers at the top imply moderation in foods rich in solid fats and added sugars. The name, slogan and website present a personalized approach. The multiple colors of the pyramid illustrate variety. Different widths of colors suggest the proportional contribution of each food group to a healthy diet. Greater intakes of good choices are encouraged by the greater widths of those categories. A person climbing the steps reminds consumers to be physically active each day. 7. Give examples of serving sizes for three foods in each of the Food Guide Pyramid categories?Carbohydrates- 1 slice of bread, ½ cup


View Full Document

UMD NFSC 100 - Exam 1

Documents in this Course
Nutrition

Nutrition

12 pages

Exam 2

Exam 2

23 pages

Exam 1

Exam 1

21 pages

Exam 1

Exam 1

4 pages

Exam 2

Exam 2

6 pages

Exam 2

Exam 2

24 pages

Exam 3

Exam 3

9 pages

Exam 1

Exam 1

12 pages

Exam 1

Exam 1

6 pages

Exam 1

Exam 1

8 pages

Exam 3

Exam 3

4 pages

Aging

Aging

27 pages

Exam 4

Exam 4

47 pages

Exam #2

Exam #2

23 pages

Exam 2

Exam 2

15 pages

EXAM II

EXAM II

4 pages

Exam I

Exam I

18 pages

Load more
Download Exam 1
Our administrator received your request to download this document. We will send you the file to your email shortly.
Loading Unlocking...
Login

Join to view Exam 1 and access 3M+ class-specific study document.

or
We will never post anything without your permission.
Don't have an account?
Sign Up

Join to view Exam 1 2 2 and access 3M+ class-specific study document.

or

By creating an account you agree to our Privacy Policy and Terms Of Use

Already a member?