Questions to PonderExam 1The Science of Nutrition1.What is the definition of nutrition?- the study of the nutrients in foods and the body, also the human behaviors related to food2.Why is nutrition classified as a science? - classified as a science because uses the scientific method to uncover unknown nutrition facts3.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?- a. Epidemiological Study- Observational study- Done on large number of people- Just studying what’s happening and not intervening- Can only prove correlation- Starting point is to find more information- Use a smaller group of people so the conditions can be made more specific and extreme to find more important results- b. Intervention Study- Change an aspect of the environment and see what the results are- Take something away from a person and see the outcome- Double Blinding: both the participants and the researchers don’t know who is taking what therefore there is no biasness- SHOWS CAUSE AND EFFECT- People can lie and say they’re eating something or not eating something (lie)- Cant control all the variables- c. Case Study- Looks at one case but cant pin point a specific idea- Shows some cases that could be related-d. Lab Study- Can show cause and effect in animals- See how something can occur or not occur because a study can be controlled- In this we question…DOES IT APPLY TO HUMANS?- Can do things on animals but not on humans- Find information that we could not find out on humansFood Choices and Human Health1.What is the difference between hunger and appetite? - hunger: is the physiological response that we have to eat, eating because we need to eat to live- appetite: is the psycho-social, stress, habitat, special occasions, social norms that we want to eat, eating because were in the setting or in the moment of needing food to satisfy something else2.What are some mechanisms that the body has to regulate hunger? - hypothalamus: satiety center in the brain, processes nerve signals throughout the body- hormones/brain chemicals:- CORTISOL from adrenal glands (stress hormone)- LEPTIN from adipose (fat tissue)- NEUROPEPTIDE Y from hypothalamus3.What factors affect our appetite? -composition of meals: dietary consumption and what society creates as a meal or thinks is a serving4.Describe the four influences on food availability.-Natural environment- Climate- Topography of land- Rainfall- Technology- Farming practices- Food storage (freezing, refrigeration, dehydration)- Food distribution (roads, transportation, facilities, advertising)- Food processing- Economics- “Cash crops” vs. food for family- Consumption- Demand -Population- Size- Demand5.What are the six classes of nutrients? 1. Protein2. Carbohydrates3. Lipids4. Vitamins5. Minerals6. Water6.How many calories per gram are there in carbohydrates, fat and protein? Which is themost concentrated source of calories? 1. Carbohydrates- 4 cal/g2. Fat- 9 cal/g3. Protein- 4 cal/g7.If you consumed a meal containing 100 grams of carbohydrate, 25 grams of fat and 15grams of protein, how many calories did you consume? 4*100= 400 cals, 25*9=225 cals, 15*4=60 cals400+225+50=675 cals8.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? (35*100)/2200=9.What is the difference between micronutrients and macronutrients? Which nutrientsare micronutrients and which are macronutrients? - Micronutrients: required by humans in small quantities but which humans cannot produce- Minerals- Vitamins-Macronutrients: classes of chemical compounds humans consume in the largest quantities and which provide the bulk amount of energy- Protein- Fats- Carbohydrates10. What are phytochemicals? - the color compound in foods- provide beneficial non nutrients- won’t die without them- found in different color foods11. What are the characteristics of a nutritious diet? - adequacy, balance, moderation, variety and calorie control12. What is meant by the term “nutrient density”?- having a high nutrient content with low a low kilocalorie contentGuidelines1.What are the three tools for dietary guidance produced by the US government? What is the purpose of each?- Dietary Guidelines for Americans:- New terminology of SoFAS- Nutrient density- Fresh produce- Calorie control and physical activity- Enable people to eat vegetables and foods they need- Food Guide Pyramid:- Recommends daily intake for an individual througho Avtiviyo Moderationo Personalizationo Varietyo Gradual improvemento Discretionary calories- DRI’s (Dietary Reference Intake):- Nutrient intake and diet consumption set by USDA and DHHS, revised every 5 years- Avoidance of chronic disease- Doesn’t provide a meal pattern- Developing more consumer education tools to go with guidelines2.What is the recommended macronutrient breakdown of the diet? - Fat: 20-25% f kcal- 10% saturated fat- Carbohydrates: 45-65% of kcal- Proteins 10-35% of kcal3.How much sodium should one consume each day? How much cholesterol? - less than 300 mf of cholesterol- less than 2300 mg o sodium a day4.What does the term SoFAS refer to? What percentage of our calories should come from SoFAS? - SOLID FAT AND ADDED SUGAR- 20-25% of kcal5.What are some topics that are emphasized in the newest revision of the DietaryGuidelines?- more towards a plant based diet- low fat, high fiber, dairy and whole grains- emphasis on home cooking- new nutrition and physical activity programs in school- food industry will need to help America reach these goals 6.How does the Food Guide Pyramid represent the concepts of adequacy, moderation,personalization, proportionality, variety and gradual improvement? - gives the amount a person should eat and divides up the good groups into categories of the recommended similar foods7.What are discretionary calories?- the extra calories a person has that they can choose to eat with what they want8.Give examples of serving sizes for three foods in each of the Food Guide Pyramidcategories. - Grains: 6 ounces- 1 slice of bread, I ounce of ready to go cereal, 1/2 cup of cooked cereal- Fruits: 2 cups- 1 medium apple, banana or orange- Dairy: 3 cups- 1 cup of milk or yogurt9.What is the difference between a serving and a portion?- serving: a unit of measure- portion: amount of food actually
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