Questions to Ponder Exam 1 Winter 2014 The science of Nutrition What is the definition of nutrition The science of food and the nutrients they contain Why is nutrition classified as a science it uses the scientific method to uncover nutrition facts new findings must be repeated before they can be considered valid New findings must withstand the test of time 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 individual Study potential interaction between nutrition and observation Laboratory Study pre clinical Gold mechanism based study using experimental animals Epidemiological population Study correlation of nutrition and observation on an entire population Intervention clinical Study experimental versus control placebo group Cohort Study focus on a subpopulation Food Labeling What information must be included on the label of all packaged foods on page 51 in the 13th edition under the section titled What Food Labels Must Include it says the following common usual name of product name address of manufacturers packer and distributors net contents nutrient contents ingredients and warnings not understanding why it keeps getting switched its two different things In what order are the ingredients listed on food labels descending weight What information is found on the Nutrition Facts Panel serving size and servings per container Calories from fat per serving Percent of daily value of fat cholesterol sodium total carbohydrates including dietary fibers and sugars and protein Percent of daily value of Vitamin A C calcium and iron daily value reminder for 2 000 to 2 500 calorie diet 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 900 calories What is the meaning of the Percent Daily Value listed on the Nutrition Facts Panel How can a consumer utilize this information to make better food choices indicates how much of a specific nutrient one serving of food contains compared to daily nutrient recommendations based on a 2 000 2 500 calorie diet What is the definition of the following nutrient content claims Fat free Low fat Reduced fat less than 5 gram of fat per serving up to 3 grams of fat per serving at least 25 less fat than a reference food Low sodium sodium free 140 mg or less Low calorie calorie free less than 5 calories per serving A good source has a health claim associated with the product i e good source of calcium to help bone development 10 19 of a particular nutrient What are the three types of health claims allowed on food packages Nutrient content claims Health claims structure function claims Food Choices Human Health What is the difference between hunger and appetite Have to Want to physiological response Hunger Psycho social response appetite stress habit special occasions social norms 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 What factors affect our appetite heritage food availability advertising etc Describe the four influences on food availability natural environment technology What are the six classes of nutrients economics population proteins Carbs lipids fats vitamins water minerals most concentrated source of calories carbs 4 k cal 45 65 of kcal fat 9 k cal 20 35 of kcal protein 4 k cal 10 35 kcal How many calories per gram are there in carbohydrates fat and protein Which is the 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 100x4 25x9 15x4 685 kcal 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 9 x 35 85 5 grams of fat What is the difference between micronutrients and macronutrients Which nutrients are micronutrients and which are macronutrients micronutrients vitamins minerals measured in milligrams macronutrients protein carbohydrates and fats measured in grams What are phytochemicals beneficent non nutrients that confer color and taste in food What are the characteristics of a nutritious diet adequacy balance calorie count moderation variety What is meant by the term nutrient density nutrient density nutrient content kilocalorie content Nutrition Standards and Guidelines What is the obesity trend in the US in the last 30 years What are the three tools for dietary guidance produced by the US government What is rise in obesity the purpose of each dri dietary reference intakes rda ear ai ul tell you recommended intakes of nutrients to prevent deficiency and disease dietary guidelines for americans provide science based evidence for ages two and above to give guidelines on overall diet 23 key recommendations for general population 6 for subpopulations my plate based on the dietary guidelines for americans What are the highlights of Dietary Guidelines 2010 decrease sodium saturated fat added sugar increase seafood maintain calorie balance and eat nutrient dense food and exercise What is the recommended macronutrient breakdown of the diet FAT 20 35 kcal CHO 45 65 of kcal PROTEIN 10 35 of kcal less than 300 mg cholesterol less than 10 saturated fat How much cholesterol should one consume each day How much saturated fat What are some topics that are emphasized in the newest revision of the Dietary Guidelines decrease sodium saturated fat added sugar increase seafood whole grains What is MyPlate What are some of the highlights it s the new pyramid fruits and veggies should take up half of plate What is the difference between a serving and a portion serving unit of measure portion how much you actually eat Define the following terms DRI RDA EAR UL AI Dietary Reference Intakes Recommendation Dietary Allowances Estimated Average Requirements Tolerable Upper Intake Levels Adequate Intakes For what population groups and what food components are the RDAs set healthy adults Nutrition and Physiology What is the basic unit of life What is the function of the mitochondria ribosomes cell membranes and other organelles discussed in class How do
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