The Science of NutritionQuestions To Ponder Exam I February 16th, 20111. What is the definition of nutrition?- Study of nutrients in foods and the body, the human behaviors related to food 2. Why is nutrition classified as a science? - Uses scientific method- New findings must be repeated before made valid- New findings must withstand the test of time3. What are the four types of study designs that we discussed? What are the strengths andlimitations of each? What type of study is considered the “gold standard” in terms of proving cause and effect?- Epidemiological study : observational, large number f people, statistical significance- Cohort study : epidemiological done on a common group (ex: ethnic), always find something in common among population in study (over a long time) to see a relationship- Lab study : controlled environment, use animals to study- Intervention study: two groups- control and experimental, cause and effect, let’s add foods with vitamin c to his diet and see if he gets fewer colds *This is considered the “gold standard”- Case study : one single person involved, not significant but can be useful, this person eats too little iodine and has goiterFood Choices and Human Health1. What is the difference between hunger and appetite? - Hunger is a physiological response, “have-to”- appetite is a psycho-social response, “want-to”2. What are some mechanisms that the body has to regulate hunger? - Hypothalamus: satiety center in brain, processes nerve signals from throughout the body- Hormones/ Brain chemicals: cortisol from adrenal glands (stress hormone), leptin from adipose (fat tissue), neuropeptide Y from hypothalamus- Composition of meals: dietary fiber and water more filling, stomach expansion3. What factors affect our appetite? - Stress, habit, special occasions, social norms4. Describe the four influences on food availability. - 1. Natural environment: climate, topography of land, rainfall- 2. Technology: farming practices, food storage (ex; freezing, refrigeration, dehydration), food distribution (roads, transportation facilities), advertising, food processing- 3. Economics: “cash crops” vs. food for family consumption, income, demand- 4. Population: size, structure5. What are the six classes of nutrients? - Proteins (pledge)- Carbohydrates (classes)- Lipids (love)- Vitamins (visiting)- Minerals (members)- Water (worldwide)6. How many calories per gram are there in carbohydrates, fat and protein? Which is themost concentrated source of calories? - carb: 4kcal/gram- fat: 9kcal/gram- protein: 4 kcal/gram- Fat is the most concentrated source of calories, containing 9kcal/gram.7. If you consumed a meal containing 100 grams of carbohydrate, 25 grams of fat and 15grams of protein, how many calories did you consume? 8. It is recommended that no more than 35% of your calories come from fat. If your calorieneeds at 2200 kcal/day, how many grams of fat should you consume? 9. What is the difference between micronutrients and macronutrients? Which nutrientsare micronutrients and which are macronutrients? - macronutrients: need in large amount- micronutrients: need in small amount- Proteins, carbohydrates and lipids are macronutrients- Vitamins and minerals are micronutrients-10. What are phytochemicals? - beneficial non-nutrients found in some foods11. What are the characteristics of a nutritious diet? - Adequacy (anyone): get enough of everything- Balance (broth)- Moderation (make)- Variety (vegetable)- Calorie Control (can): most important12. What is meant by the term “nutrient density”?- (nutrient content)/(kilocalorie content)Guidelines1. What are the three tools for dietary guidance produced by the US government? What is the purpose of each?- Dietary Guidelines for Americans: general goals for nutrient intake and diet composition set by USDA and DHHS, avoidance of chronic disease, revised every 5 years- Food guide pyramid: recommendation of daily intake for individuals- DRIs (dietary reference intake): to prevent deficiencies and chronic diseases, an umbrella term for RDA, EAR, AI, UL2. What is the recommended macronutrient breakdown of the diet?- Total fat: 20-35% of kcalless than 10 percent saturated fatless than 300 mg cholesterol- CHO: 45-65% of kcal- Protein: 10-35% of kcal3. How much sodium should one consume each day? How much cholesterol? - One should consume less than 2300 mg (approximately 1 teaspoon) of sodium per day. One should consume less than 300 mg. of cholesterol per day4. What does the term SoFAS refer to? What percentage of our calories should come fromSoFAS?- SoFAS: solid fat and added sugar- 5-15% of calories5. What are some topics that are emphasized in the newest revision of the DietaryGuidelines? - fresh produce- calorie control and physical activity- reduction of sodium intake - move towards a more plant based diet- low fat, high fiber, dairy and whole grains- emphasis on home cooking skills- new nutrition and physical activity programs in schools- food industry will need to help Americans reach these goals6. How does the Food Guide Pyramid represent the concepts of adequacy, moderation,personalization, proportionality, variety and gradual improvement? - Adequacy: - Moderation: is represented by the narrowing of each food group from bottom to top. The wider base stands for foods with little or no SoFAs, which should be selected more often. The narrowertop area stands for foods containing more SoFAs.- Personalization: is shown by the person on the steps, the slogan, and the URL.- Proportionality: is shown by the different widths of the food group bands. The widths suggest how much food a person should choose from each group. - Variety: is symbolized by the 6 color bands representing the 5 food groups of the Pyramid and oils. This illustrates that foods from all groups are needed each day for good health.- Gradual improvement: is encouraged by the slogan (steps to a healthier you). It suggests that individuals can benefit from taking small steps to improve their diet and lifestyle each day.7. What are discretionary calories? - excess calories8. Give examples of serving sizes for three foods in each of the Food Guide Pyramidcategories. - Vegetables: 1-3 cups, 2 cups of raw leafy vegetables- Fruit: 1-2 cups, 1 medium apple, banana or orange, ½ cup of chopped, cooked or canned fruit, ¾ cup of fruit juice- Milk, yogurt and cheese: 2-3 cups, 1 cup of milk or yogurt, 1-1/2 ounce of natural cheese9. What is
View Full Document
Unlocking...