FINAL EXAM REVIEW SHEETThe Science of Nutrition1. What is the definition? The study of nutrients in foods and also the human behaviors related to food2. 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 effectFood Labeling1. 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 3. What information is found on the Nutrition Facts Panel?● Calories, saturated fat, total fat, trans fat, carbohydrates, sodium, fiber, protein, sugars, vitamins and minerals. You need to have a list of ingredients in descending order of the most 11prominent 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 servings in the package, what is the total number of calories in the package?● (300 x 3 =) 9005. 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 serving2. Low fat: < 3 grams of fat per serving3. Reduced fat (“less”, “fewer”): at least 25% less of a nutrient or calories 4. Low sodium: < or = 140mg of sodium per serving5. Sodium free: < or = 5mg of sodium per serving6. Low calorie: < or = 40 calories per serving7. Calorie free: < or = 5 calories per serving8. 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”Food Choices, Human Health1. What is the difference between hunger and appetite?22Hunger → 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 bodys 3. What factors affect our appetite?● Social, cultural, traditional, and availability of food, as well as stress and habit4. Describe the four influences on food availability.1. Natural environment○ Climate, topography of the land, rainfall 2. Technology○ farming, food storage/distributor, advertising, processing3. Economics○ “cash crops” vs. food for consumption, income, demand4. Population: ○ size, structure 5. What are the six classes of nutrients?● water, protein, fat, carbohydrates, vitamins, and minerals6. 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/gramFat 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 33protein, how many calories did you consume?● (100x4)+(25x9)+(15x4)400+225+60= 685kcal8. 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?● 2200x0.35=770kcals770kcals/9grams=85.5grams of fat9. What is the difference between micronutrients and macronutrients? Which nutrients are micronutrients and which are macronutrients?● Micronutrients = vitamins and minerals● Macronutrients = water, fats, carbs, and proteins (source of energy)10. What are phytochemicals?● Non-food components that have benefits, such as antioxidants. all in natural foods11. What are the characteristics of a nutritious diet? ● Adequacy, balance, calorie control, moderation, personalization, proportionality, and variety 12. What is meant by the term “nutrient density”?● Nutrient Content/Kilocal Content: A measure of nutrients provided per calories of food. Nutrition Standards and Guidelines1. 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 research and policy. UL to establish safety guidelines.
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