Exam # 1 Study GuideTest #1 Study GuideExam #1: Wednesday, Sept. 24.50 multiple choice questions @ 1 point/questionTopics covered:1. Nutrition OverviewChapter 1- Overview of NutritionObjectives: 1. Provide a working definition of nutrition.2. Describe factors that influence food choices.Preferences, habits, ethnic heritage and reginal cuisines, social interac-tions, availability, convinience, and economy, positive and negative associations, Emo-tions, values, body weight and image, Nutrition and Health benefitsFunctional Foods: Foods that provide health benefits beyond their nutrient contribu-tionsMay include: whole foods, modified foods or fortified foodsPhytochemicals: Manufacturers add nutrients to foods to make them more functional Nutrition 2340 3. Define nutrient. What are the macronutrients, micronutrient and non-nutrients discussed in class today.Nutrient: Chemical substances obtained from food and used in the body to provide en-ergy, structural materials, and regulating agents to support growth, maintenance, and repair of the body’s tissues. Nutrients may also reduce the risks of some diseasesCarbohydrates, Lipids, and ProteinsVitamins, Minerals, WaterInorganic: Do not contain carbon (Water)Organic: Carbon, oxygen “alive” (plants)Vitamins: Organic, but do not provide energy. Help along the energy from carbohy-drates, fat, and protein. 13 Vitamins total, and each has it’s own specific role (complex molecules)Minerals: Founds in fluids in the body, most basic form, Inorganic and indestructible. They do not requre special care and can b lost during cooking process when water is discarded.Ex: Bones and teeth, LeadWater: Deals with metabolic reactions, transporting materials cell-to-cell, and carrying waste products away from them.Essential nutrient and carries several mineralsGenome: The complete set of genetic material (DNA) in an organism or a cell. The study of genomes is called GenomicsNutritional Genomis: The science of how nutrients affect the activities of genes (nu-trigenomics) and how genes affect the interactions between diet and disease (Nutrige-netics)Non Nutrient Foods the book talks about: Fibers, phytochemicals, pigments, additives, alcahols, and others4. Identify which nutrient classes provide energy and for each of these energy-yielding nutrient classes, state the amount of energy provided per gram.Energy Yielding Nutrients: The nutrients that break down to yield energy the body can use: Carbohydrates: 4Fats: 9Protein: 4Calories: Tiny units of energy, 1000 calorie metric unit. 1000 calories = 1kcalories5. Calculate how much energy (kcalories) is in a product. In order to do this, you will need to use your answers from question 4 above. Once you have determined the kcals in the product, take the process one step further. What percent of total kcalories comes from fat, carbohy-drate and protein?Use the Metric System!!6. Differentiate between kcalories, calories and Calories.7. Define energy density.Energy Density: A measure of the energy a food provides relative to the weight of the food (kcalories per gram)8. Describe how alcohol resembles nutrients and explain why it is not considered a nutrient. 9. Discuss Dietary Reference Intakes and the 4 parts of the DRI including the Estimated Average Requirements (EAR), Recommended Dietary Al-lowances (RDA), Adequate Intakes (AI), and Tolerable Upper Intake Lev-els (UL):Dietary Reference Intakes (DRI): A set of nutrient intake values for healthy people inthe United States and Canada. These values are used for planning and assessing diets and include:Estimated Average Requirements (EAR): How much is needed in the diet, for each nutrientAverage amount for half the population... A REQUIREMENT Recommended Dietary Allowances (RDA): Decides what intake to recommend to everybodyAdequate Intakes (AI): Reflects the average amount of a nutrient that a group of healthy people consumesTolerable Upper Intake Levels (UL): The maximum daily amount of a nutrient that appears safe for most healthy people and beyond which there is an increased risk of adverse health effects.Inaccurate: People thing the reccomended is the minimum ammountA Range would be more ideal for a person with danger zones and marginal er-rorsEstimated Energy Requirement (EER): The average dietary energy intake that main-tains energy balance and good health in a person of a given age, gender, weight, height, and level of physical activity.10. State the Acceptable Macronutrient Distribution Ranges (AMDR) and how they relate to a healthy diet.Acceptable Macronutrient Distribution Ranges (AMDR): Ranges of intakes for the en-ergy nutrients that provide adequate energy and nutrients and reduce the chronic dis-eases.(45-65%) Carbs(20-35%) Fat(10-35%) Protein 11. Identify the five key facts to keep in mind when using nutrient recom-mendations.1. Estimates are for healthy people, and must be adjusted for malnourished people or those with medical problems2. Recommendations are not minimum requirements3. Most nutrient goals are intended to be met through diets composed of a variety of foods4. Recommendations apply to average daily intakes5. Each of the DRI categories serves a unique purpose.Professions can use the DRI for a variety of purposesComparing Nutrient Recommendations for Different Countries: Many countries use the recommendations developed by two international groups:FAO (Food and Agriculture Organization) WHO (World Health Organization)The FAO/WHO nutrient recommendations are considered sufficient to maintain health in nearly all healthy people worldwideChapter Section Summaries:1.1 Food ChoicesPeople select foods based on such factors as taste and convenience, but selec-tions based on nutrition knowledge may better support good health.Individual foods are neither “good” nor “bad”; daily food choices made over a life-time may improve or impair a person’s health.1.2 The NutrientsFoods provide nutrients—substances that provide energy, structural materials, and regulating agents to support the growth, maintenance, and repair of the body’s tis-sues. Essential nutrients must be obtained from foods.The six classes of nutrients include carbohydrates, lipids (fats), proteins, vita-mins, minerals, and water. Carbohydrates, lipids, proteins, and vitamins are organic, meaning they contain carbon; minerals and water are inorganic, meaning they do not contain carbon.Energy is measured in kcalories—a measure of heat energy. One kcalorie is