NFSC100 Questions to Ponder Science of Nutrition 1 Nutrition the study of nutrients and food in the human body 2 Why is nutrition a science a Scientific method b Repeated trials c Withstand time 3 Types of studies a Case studies individuals b Cohort studies subpopulation c Epidemiological studies whole population correlation d Intervention studies clinical trial GOLDEN STANDARD in proving cause and effect e Laboratories studies Food Labeling 1 Information on labels a Vitamins A C calcium iron fat calories cholesterol sodium fiber 2 Listed on label form highest concentration to lowest concentration 3 Nutrition facts panel a Serving size 2 000 calorie diet b Everything else including protein saturated and trans saturated fats 4 900 calories 5 of the nutrient that you will get out of the total that is recommended out of a 2000 calorie diet 6 askdjhfs a b fat free i low fat c reduced fat d low sodium less than 5 grams of fat per serving i under 3 grams of fat per serving i under 25 of the comparable product i under 140 mg e sodium free i under 5mg f low calorie i under 40 calories g calorie free i under 5 calories 7 three types of health claims a nutrient claim i amount of nutrients b health claim h a good source is 10 20 of your daily value excellent is 20 i approved by FDA helps maintain cholesterol levels a hunger biological I have to eat response to chemical awareness in body c structure function claim i proven by science reduces cholesterol Food Choices Human Health 1 difference that nutrients are needed b appetite psychosocial response 2 what causes hunger a hypothalamus in the brain controls satiety b hormones and brain chemicals i cortisol leptin ii iii neuropeptide y 3 factors affecting apetite a stress b habits c special occasions d social norms 4 food availability a Age b Gender c Culture d Location 5 Six nutrients a Vitamins b Minerals c Water d Protein e Fats lipids f Carbohydrates 6 Weight a Protein 4 kcal g b Carbohydrates 4 kcal g c Fat 9kcal g 7 8 9 energy i carbohydrates ii fat iii protein i vitamins ii water a macro nutrients provide a bigger part of our diet and give our body b micronutrients are essential but do not give our body energy 10 phytochemicals compounds produced by plants 11 characteristics of a nutritious diet a adequacy b balance c moderation d variety e calorie control 12 nutrient density a nutrient content kcal content b how much you get of the nutrient given the total calorie count Nutrition Standards and Guidelines 1 10 15 increase in obesity over the last 30 years in America 2 the three tools for dietary guidance are a Dietary reference intakes DRI a set of four lists of values for measuring the nutrient intakes of healthy people in the US i Estimated average requirements EAR ii Recommended dietary allowanced RDA iii Adequate intakes AI iv Tolerable upper intake levels UL b Dietary guidelines for Americans Provide science based advice for ages 2 and above and reduce risk of major chronic diseases through diet and physical activity c My plate educational tool for consumers 3 Macronutrient breakdown of a diet a Total fat 20 35 of kcal i Less than 10 saturated fat ii Less than 300 mg cholesterol b CHO 45 65 of kcal c Protein 10 35 of kcal 4 Answered above 5 Focused on in 2010 issue a Policy Document Contents Includes 23 key recommendations for the general i population and 6 for subpopulation groups b Two Overarching Concepts i Maintain calorie balance over time to achieve and sustain a healthy weight ii Focus on consuming nutrient dense foods and beverages 6 My pyramid emphasizes a Portion control vs serving size b Increasing intake of vegetables lean protein Seafood fruit etc c Decreasing intake of sodium and water 7 Serving sizes a Fruit 2 cups b Vegetables 2 5 cups c Grains 6 ounces d Protein 5 5 ounces 8 Serving size a unit of measurement portion amount of food actually e Dairy 3 cups served or consumed 9 Definitions a DRI dietary reference intake defined above b RDA recommended dietary allowances i Nutrient intake goals for individuals the average daily nutrient intake level that meets the needs of nearly all of healthy people ein the population c EAR estimated average requirements i The average daily nutrient intake estimated to meet the requirement of half of the healthy individuals in a particular life stage and gender group d AI adequate intake i Nutrient intake goals for individuals the recommended average daily nutrient intake level based on intakes of healthy people e UL tolerable upper intake levels i The highest average daily nutrient intake level that is likely to pose no risk of toxicity to almost all healthy individuals 10 RDAs are set for carbohydrate proteins and many vitamins and minerals 11 So that it is high enough to apply to the entire population but not to be excessive with everybody REVIEW END OF QUESTION Nutrition and Physiology 1 Basic unit of life is the cell tissues organs systems organisms a Nucleus i Control center b Mitochondrion i Power plant c GolgiComplex i Packaging center d Ribosome i Protein synthesis 2 Why the body a Cardiovascular system needs to transport nutrients and oxygen around to b Skeletal system needs nutrients for the bones and cells to remain structured therefore allowing for support and protection of the body c Endocrine system secretes hormones that help control body activities such as growth and reproduction such as insulin which helps with the way our body functions and the nutrients it takes in 3 Steps review picture for functions a Mouth and salivary glands i Secrets salt and water mucus and amlyase b Esophagus i Secretes mucus c Stomach d Pancreas e Liver f Gallbladder g Small intestine h Large intestine i Mucus i Secretes acid pepsin mucus i Secretes enxymes and bicarbonate i Secretes bile acids lechitin and cholesterol bicarbonate i Secretes enzymes salt and water mucus Fats Carbohydrates Proteins o Small fatty acids enter blood o Larger fatty acids enter lymphatic system o Glucose fructose and galactose enter the blood stream o Amino acids actively enter into the blood stream 4 Auxillary organs involved in digestion are pancreas gallbladder and liver 5 Gastroesophageal reflux disease is a chronic symptom of mucosal damage caused by stomach acid coming up from the stomach into the esophagus 1 A typical symptom is heartburn 6 most carbohydrates proteins and fats are absorbed in the small intestine 7 Large intestine a Reabsorbs water and minerals b Home for microflora c Fiber passes d
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