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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 bodyThe human behaviors related to food2. Why is nutrition classified as a science? Uses scientific method to uncover unknown nutrition facts3. 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 terms of proving cause and effect? Case studyAbout an individualGood for clinical teaching and advertisements and “observations”Not good for statistics or scientific studiesEpidemiological studyLarge populations (nations, ethnicity, gender)Relate various things but do NOT prove cause and effectGood for statisticsCohort StudyEpidemiological study where groups have something in commonIntervention studyChange nutritional intake or lifestyleControl groupTest cause and effectLaboratory studyUse animals or humansTest mechanisms for exact cause and effectGold standard – best one – double blind studyNeither researchers or participants know Food Choices and Human Health 1. What is the difference between hunger and appetite? Hunger caused by brain chemicals and hormonesAppetite caused by media, childhood experiences, peer influences, etc.2. What are some mechanisms that the body has to regulate hunger? Hypothalamus and brain chemicals3. What factors affect our appetite? MediaChildhood experiencesPeer influencesReligious beliefsGenetic4. Describe the four influences on food availability. Natural environment – climate, rainfallTechnology – farming practices, food storage, advertisingEconomics – income, demandPopulation – size, structure5. What are the six classes of nutrients? ProteinsCarbohydratesLipidsVitaminsMineralswater6. 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 – 97. 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? 6858. 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? 85.5 grams9. What is the difference between micronutrients and macronutrients? Which nutrients are micronutrients and which are macronutrients? Macro – larger amounts, carbs, lipids, proteins, know which % you needMicro – aren’t needed as much, cant measure amount per daily value10. What are phytochemicals? Not essential but beneficial to health11. What are the characteristics of a nutritious diet? AdequacyBalanceModerationVarietyCalorie balance12. What is meant by the term “nutrient density”? nutrient contentkilocalorie content Guidelines 1. What are the three tools for diet evaluation produced by the US government? What is the purpose of each? Dietary guidelines for AmericansGeneral goals for nutrient intake and diet composition seen by USDA and DHHS, revised every 5 yearsFood Guide PyramidMake smart choices from every food groupDRI’sRecommended 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 kcalCHO 45-65% of kcalProtein 10-35% of kcal3. How much sodium should one consume each day? How much cholesterol? Less than 300 mg cholesterol2400 mg sodium4. 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 vegetablesfruit  1-2 cups; 1 medium apple, banana or orange; ½ cup of chopped cooked, or canned fruit, ¾ cups of fruit juicemilk, yogurt, and cheese  2-3 cups, 1 cup of milk or yogurt, 1 ½ ounces of natural cheese7. What is the difference between a serving and a portion? Serving  a unit of measurePortion  amount of food actually consumed/served8. Define the following terms: DRI, RDA, EAL, UL, AI. DRI – Dietary Reference Intakes: recommended intakes of specific nutrients to prevent deficiency and chronic diseaseRDA – 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 ½ of the individuals in the groupUL – Tolerable Upper Intake Level: total intake fro food, fortified food and supplements should not exceed this amount, or adverse health effects may resultAI – Adequate Intake: Same as RDA, but lacking enough scientific evidence to set an RDA9. For what groups are the RDAs set? Different RDAs for different age and gender groups10. Why is the RDA set high to meet the needs for nearly all healthy people in the US? Is it set high in all cases? Is it necessary to consume the RDA for a particular nutrient every day? Why or why not? Food Label 1. What information must be included on the label of all packaged foods? Common name of productName and address of manufacturer, packer, or distributorNet contents in terms of weight, measure, or countNutrient contents of the productIngredients2. In what order are the ingredients listed on food labels? In descending order or predominance by weight3. What information is found on the Nutrition Facts Panel? Serving sizeServings per containerCalories/calories from fatNutrient amounts and percentages of Daily Values for:Total fatCholesterolSodiumTotal carb/sugars/dietary fiberProteinVitamin AVitamin CCalciumIron4.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?9005.


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UMD NFSC 100 - Exam I

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