FINAL EXAM REVIEW SHEET The Science of Nutrition 1 What is the definition The study of nutrients in foods and also the human behaviors related to food 2 Why is nutrition classified as a science It follows the scientific method and it is always changing new discoveries are being made all the time and you can repeat them Also they must be able to withstand the test of time 3 What are the 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 study individuals Intervention Study has control and experimental group Clinical trials are the gold standard Cohort study a group of people with st in common does not prove cause and effect Epidemiological study populations correlation of dietary habits vs disease incidence only shows correlation not cause and effect Laboratory study can prove cause and effect Food Labeling 1 What information must be included on the label of all packaged foods Nutritional Labeling and Education Act 1990 Established which foods need labels Processed packaged foods are regulated by FDA USDA labeling for packaged meat and poultry products Serving sizes are standardized by weight Also requires that labels emphasize calories fat saturated total and trans cholesterol sodium fiber vitamins A and C calcium iron Term defined free low reduced 2 In what order are the ingredients listed on food labels In descending order of weight 11 3 What information is found on the Nutrition Facts Panel Calories saturated fat total fat trans fat carbohydrates sodium fiber pro tein sugars vitamins and minerals You need to have a list of ingredients in descending order of the most prominent ingredients 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 serv ings in the package what is the total number of calories in the package 300 x 3 900 5 What is the meaning of the Percent Daily Value listed on the Nutrition Facts Panel Can a consumer utilize this information to make better food choices Daily intake of a nutrient recommended for one day based on a 2 000 calorie diet Some people need more calories than others and this makes Daily Values more useful for comparing one food with another 6 What is the definition of the following nutrient content claims 1 Fat free 5 grams of fat per serving 2 Low fat 3 grams of fat per serving 3 Reduced fat less fewer at least 25 less of a nutrient or calories 4 Low sodium or 140mg of sodium per serving 5 Sodium free or 5mg of sodium per serving 6 Low calorie or 40 calories per serving 7 Calorie free or 5 calories per serving 8 A good source 10 19 of the daily value per serving 10 low source poor source 20 excellent source 7 What are the three types of health claims allowed on food packages Health Claims a claim to help prevent or cure disease condition Nutrient Content Claims Structure Function Claim describe the role of a nutrient or dietary ingredient intended to affect normal structure or function in humans 8 What s a structure function claim Role of an ingredient intended to affect normal structure function in humans example Calcium builds strong bones 22 Food Choices Human Health 1 What is the difference between hunger and appetite Hunger physiological have to eat Appetite psycho social want to eat stress habit etc 2 What are some mechanisms that the body has to regulate hunger Cortisol from adrenal glands Stress hormone Lead to increase in food intake Leptin from adipose tissue fat Usually tells brain we are done eating Decrease sends message that we need to eat more even though we are done Neuropeptide Y from hypothalamus satiety center in the brain Processes nerve signals throughout the body s 3 What factors affect our appetite Social cultural traditional and availability of food as well as stress and habit 4 Describe the four influences on food availability 1 Natural environment Climate topography of the land rainfall farming food storage distributor advertising processing cash crops vs food for consumption income demand 2 Technology 3 Economics 4 Population size structure 5 What are the six classes of nutrients water protein fat carbohydrates vitamins and minerals 6 How many calories per gram are there in carbohydrates fat and protein Which is the most concentrated source of calories Carbohydrates 4 kilocalories gram Protein 4 kilocalories gram Fats 9 kilocalories gram Alcohol 7 kilocalories gram Fat is the most concentrated source of calories 33 7 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 100x4 25x9 15x4 400 225 60 685kcal 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 con sume 2200x0 35 770kcals 770kcals 9grams 85 5grams of fat 9 What is the difference between micronutrients and macronutrients Which nu trients are micronutrients and which are macronutrients Micronutrients vitamins and minerals Macronutrients water fats carbs and proteins source of energy 10 What are phytochemicals foods Non food components that have benefits such as antioxidants all in natural 11 What are the characteristics of a nutritious diet Adequacy balance calorie control moderation personalization proportional ity and variety ries of food 12 What is meant by the term nutrient density Nutrient Content Kilocal Content A measure of nutrients provided per calo Nutrition Standards and Guidelines 1 What are the three tools for dietary guidance produced by the US government What is the purpose of each Dietary Reference Intakes DRIs set of four lists of values for measuring the nutrient intakes of healthy people in the U S and Canada EAR RDA AI and UL RDA to set recommended intake values EAR to facilitate nutrition re search and policy UL to establish safety guidelines Last of all AI to prevent chronic disease Dietary Guidelines for Americans provide science based advice for ages 2 and above to promote health and to reduce risk of major chronic diseases 44 through diet and physical activity Limited potentially harmful dietary con stituents MyPlate Balancing Calories Foods to Increase enjoy your food but eat less Avoid oversized portions make half your plate fruits and vegetables Make at least half your grains whole grains Switch to fat free or low fat 1 milk Foods to Reduce
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