Questions to Ponder Exam 1 The Science of Nutrition 1 What is the definition of nutrition 09 20 2010 The study of the nutrients in foods and the body also the 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 can be considered valid New findings must withstand the test of time 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 terms of proving cause and effect Case Study o About an individual a report on that individual s case o Good for clinical teaching and advertisements and observations o Not good for statistics too small number o Not good for scientific studies Epidemiological Study o Involve large population groups o Ex Nations ethnicity gender o Relate various things but do not prove cause and effect o Good for statistics because of large population number Cohort Study o A type of epidemiological study o Involve groups with something in common sub population o Ex Similar religion 7th Day Adventist vegetarians similar profession doctor nurse similar age group Baltimore Longitudinal Aging Study o Relate various things but do not prove cause and effect o May be good for statistics depending on size of sub group o Follow over long time period Intervention Study o Experimental design in which you change nutritional intake or lifestyle has a control without change and experimental group with change o Ex Smokers are given no beta carotene Vitamin A or supplemental beta carotene Vitamin A smokers who took supplements developed more cancer than those who did not o Strong design to test cause and effect because of comparison of change intervention to no change intervention o Can be clinical type of intervention therapeutic o Limited in what you can test in humans blood urine clinical tests body composition Laboratory Study o Use animals or humans o Most common animal used is rat pig or primate because of similarities to humans o Strong design to test mechanisms for exact cause and effect o In animal studies results may be limited in the application to humans Intervention Study is known as the gold standard 09 20 2010 Food Choices and Human Health 1 What is the difference between hunger and appetite Hunger have to physiological response Appetite want to psycho social response 2 What are some mechanisms that the body has to regulate hunger Hypothalamus o Satiety center in the brain o Processes nerve signals from throughout the body Hormones Brain Chemicals o Cortisol from adrenal glands stress hormone o Leptin from adipose fat tissue o Neuropeptide Y from hypothalamus Composition of Meals o Dietary fiber and water more filling o Stomach expansion 3 What factors affect our appetite Stress habit special occasions social norms 4 Describe the four influences on food availability Natural Environment o Climate o Topography of land o Farming practices o Food storage e g freezing refrigeration dehydration o Advertising o Food processing o Cash crops versus food for family consumption o Income o Demand 5 What are the six classes of nutrients o Rainfall Technology Economics Population o Size o Structure Proteins Carbohydrates Lipids fats Vitamins Minerals Water 6 How many calories per gram are there in carbohydrates fat and protein Which is the most concentrated source of calories Protein 4kcal gram Carbohydrates 4kcal gram Lipids 9kcal gram Lipids is the most concentrated source of calories 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 Carbohydrates 100g x 4g 400 kcal Fat 25g x 9g 225 kcal Protein 15g x 4g 60 kcal 400 kcal 225 kcal 60 kcal 685 kcal 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 2200 kcal x 35 770 770 9 85 56 g 9 What is the difference between micronutrients and macronutrients Which nutrients are micronutrients and which are macronutrients Micronutrients need in larger amounts o Protein Carbohydrates Lipids grams Macronutrients need in smaller amounts o Vitamins minerals milligrams micrograms 10 What are phytochemicals Foods that contain beneficial non nutrients 11 What are the characteristics of a nutritious diet Adequacy o Balance Moderation Variety Calorie control 12 What is meant by the term nutrient density Nutrient Content Kilocalorie Content Choose your calories by the company they keep Guidelines 09 20 2010 1 What are the three tools for diet evaluation produced by the US government What is the purpose of each Dietary Guidelines for Americans Food Guide Pyramid DRI s 2 What is the recommended macronutrient breakdown of the diet Total Fat 20 35 of kcal o Less than 10 saturated fat o Less than 300 mg cholesterol CHO 45 65 of kcal Protein 10 35 of kcal 3 How much sodium should one consume each day How much cholesterol Sodium less than 2300 mg approximately 1 tsp Cholesterol less than 300 mg 4 How does the food guide pyramid represent the concepts of activity adequacy personalization proportionality variety and gradual improvement All foods can fit into a healthy diet in certain amounts 5 What are discretionary calories Energy allowance Gain energy allowance by eating or inducing proper the food the proper food is for the specific action you will be taking 6 Give examples of serving sizes for three foods in each of the Food Guide Pyramid categories Bread cereal rice and pasta o 3 8 ounce equivalents o 1 slice of bread o 1 ounce of ready to eat cereal o cup of cooked cereal rice or pasta Vegetables Fruit o 1 3 cups o 2 cup of raw leafy vegetables o 1 2 cups o 1 medium apple banana or orange o cup of chopped cooked or canned fruit o cup of fruit juice Meat poultry fish dry beans eggs and nuts o 2 6 ounces o 1 ounce of cooked lean meat poultry or fish o 1 egg o 1 2 ounce nuts or tablespoon of peanut butter 7 What is the difference between a serving and a portion Serving a unit of measure Portion amount of food actually served or consumed 8 Define the following terms DRI RDA EAL EAR UL AI DRI Dietary Reference Intakes o An umbrella term for RDA 97 5 population EAR middle of the curve average mean of the population AI and UL o Recommended intakes of specific nutrients to prevent deficiency and chronic disease RDA Recommended Dietary Allowances o
View Full Document
Unlocking...