03 03 2010 Questions To Ponder Exam I March 3 2010 The Science of Nutrition 1 What is the definition of nutrition The study of the nutrients in foods and the body The human behaviors related to food 2 Why is nutrition classified as a science Uses scientific method to uncover unknown nutrition facts 3 What are the four types of study designs that we discussed What are the strengths and limitations of each What type of study is considered the gold standard in ter ms of proving cause and effect Case study o About an individual o Good for clinical teaching and advertisements and observations o Not good for statistics or scientific studies Epidemiological study o Large populations nations ethnicity gender o Relate various things but do NOT prove cause and effect o Good for statistics Cohort Study o Epidemiological study where groups have something in common Intervention study o Change nutritional intake or lifestyle o Control group o Test cause and effect Laboratory study o Use animals or humans o Test mechanisms for exact cause and effect Gold standard best one double blind study o Neither researchers or participants know Food Choices and Human Health 1 What is the difference between hunger and appetite Hunger caused by brain chemicals and hormones Appetite caused by media childhood experiences peer influences etc 2 What are some mechanisms that the body has to regulate hunger Hypothalamus and brain chemicals 3 What factors affect our appetite Media Childhood experiences Peer influences 4 Describe the four influences on food availability Natural environment climate rainfall Technology farming practices food storage advertising Economics income demand Population size structure 5 What are the six classes of nutrients Religious beliefs Genetic Proteins Carbohydrates Lipids Vitamins Minerals water 6 How many calories per gram are there in carbohydrates fat and protein Which is the most concentrated source of calories Carbs 4 proteins 4 fats 9 If you consumed a meal containing 100 grams of carbohydrate 25 grams of fat and 15 grams of protein how many calories did you consume 8 It is recommended that no more than 35 of your calories come from fat If your calorie needs at 2200 kcal day how many grams of fat should you consume 685 85 5 grams What is the difference between micronutrients and macronutrients Which nutrients 7 9 are micronutrients and which are macronutrients Macro larger amounts carbs lipids proteins know which you need Micro aren t needed as much cant measure amount per daily value 10 What are phytochemicals Not essential but beneficial to health 11 What are the characteristics of a nutritious diet Adequacy Balance Moderation Variety Calorie balance nutrient content kilocalorie content Guidelines 12 What is meant by the term nutrient density 1 What are the three tools for diet evaluation produced by the US government What is the purpose of each Dietary guidelines for Americans o General goals for nutrient intake and diet composition seen by USDA and DHHS revised every 5 years Food Guide Pyramid o Make smart choices from every food group DRI s o Recommended intakes of specific nutrients to prevent deficiency and chronic disease 2 What is the recommended macronutrient breakdown of the diet Total fat 20 35 of kcal CHO 45 65 of kcal Protein 10 35 of kcal Less than 300 mg cholesterol 2400 mg sodium 4 3 How much sodium should one consume each day How much cholesterol How does the food guide pyramid represent the concepts of adequacy moderation personalization proportionality variety and gradual improvement 5 What are discretionary calories Excess calories to enjoy once the required nutrient needs are met 6 Give examples of serving sizes for three foods in each of the Food Guide Pyramid categories vegetables 1 3 cups 2 cups of raw leafy vegetables fruit 1 2 cups 1 medium apple banana or orange cup of chopped cooked or canned fruit cups of fruit juice milk yogurt and cheese 2 3 cups 1 cup of milk or yogurt 1 ounces of natural cheese 7 What is the difference between a serving and a portion Serving a unit of measure Portion amount of food actually consumed served 8 Define the following terms DRI RDA EAL UL AI DRI Dietary Reference Intakes recommended intakes of specific nutrients to prevent deficiency and chronic disease RDA Recommended Dietary Allowances levels of nutrient intake adequate to meet needs of nearly all healthy people in the U S EAR Estimated Average Requirement amount that meets the needs of of the individuals in the group UL Tolerable Upper Intake Level total intake fro food fortified food and supplements should not exceed this amount or adverse health effects may result AI Adequate Intake Same as RDA but lacking enough scientific evidence to set an RDA 9 For what groups are the RDAs set Different RDAs for different age and gender groups Why is the RDA set high to meet the needs for nearly all healthy people in the US Is it necessary to consume the RDA for a particular nutrient every day 10 Is it set high in all cases Why or why not Food Label 1 What information must be included on the label of all packaged foods Common name of product Name and address of manufacturer packer or distributor Net contents in terms of weight measure or count Nutrient contents of the product Ingredients 2 In what order are the ingredients listed on food labels In descending order or predominance by weight 3 What information is found on the Nutrition Facts Panel Serving size Servings per container Calories calories from fat Nutrient amounts and percentages of Daily Values for o Total carb sugars dietary fiber o Total fat o Cholesterol o Sodium o Protein o Vitamin A o Vitamin C o Calcium o Iron 4 If the Nutrition Facts Panel on a box of macaroni and cheese states that there are 300 calories per serving of macaroni and cheese and that there are 3 servings in the package what is the total number of calories in the package 900 5 What is the meaning of the Percent Daily Value listed on the Nutrition Facts Panel How can a consumer utilize this information to make better food choices Percent Daily Value represents the percent of nutrients contained in a food item based on a 2000 calorie diet A consumer can pick foods that have high DV in good nutrients and stay away from high DV in bad nutrients such as trans fat 6 What is the definition of the following nutrient content claims a Fat free 0 5 grams of fat per serving b Low fat up to 3 grams of fat per serving c Reduced fat 25 less fat d Low sodium
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