Human Nutrition Essentials Quiz

Podcast

Play an AI-generated podcast conversation about this lesson

Questions and Answers

What defines essential nutrients in human nutrition?

Nutrients that must be provided by the diet (correct)

Nutrients that are optional for a balanced diet

Nutrients that can only be found in processed foods

Nutrients that the body can synthesize in sufficient quantities

Which of the following are classified as energy-yielding nutrients?

Water and carbohydrates

Phytochemicals and proteins

Vitamins and minerals

Carbohydrates, lipids, and proteins (correct)

What role do non-nutrients play in nutrition?

They are unnecessary for human health

They are the primary source of energy in the diet

They aid in reducing disease risk and promoting health (correct)

They are essential for energy production

Which factor does NOT significantly drive food choices according to nutrition studies?

Physical fitness level Signup and view all the answers

How has modern society’s cooking habits changed over time?

People are increasingly reliant on pre-packaged meals Signup and view all the answers

How does nutrition relate to psychology in terms of eating behaviors?

Cooking skills and knowledge gaps affect eating behaviors Signup and view all the answers

What is one of the initial processes of digestion that occurs in the mouth?

Churning of food Signup and view all the answers

What is a major component of the field known as nutritional genomics?

The interaction between nutrition and genetics Signup and view all the answers

Which statement about food and nutrients is false?

Food is only composed of essential nutrients. Signup and view all the answers

What role do villi play in the small intestine?

Absorbing nutrients Signup and view all the answers

Which two types of vessels are found within each villus?

Blood vessels and lymph vessels Signup and view all the answers

What does the large intestine primarily absorb?

Water and minerals Signup and view all the answers

How does the circulatory system work in conjunction with the digestive system?

By facilitating nutrient absorption into blood or lymph Signup and view all the answers

What is chyme?

A mixture of acid and partially digested food Signup and view all the answers

What component do probiotics primarily help improve within the digestive system?

Gut flora balance Signup and view all the answers

What is the primary function of the heart in the circulatory system?

Pumping blood Signup and view all the answers

Which part of a grain contains most of the fiber?

Bran Signup and view all the answers

Which of the following is NOT typically considered a whole grain?

White rice Signup and view all the answers

What essential minerals are commonly found in meat and alternatives?

Iron and zinc Signup and view all the answers

Which of the following food items is classified as a legume?

Peanut Signup and view all the answers

What role do legumes serve for their developing embryo?

Nourishment and energy Signup and view all the answers

What defines the group of 'milk and alternatives'?

Fortification with vitamin A and D Signup and view all the answers

Which of the following statements is true regarding fruits?

Anything containing a seed is considered a fruit Signup and view all the answers

What is the smallest unit of matter?

Atom Signup and view all the answers

What are fatty acids with one double bond classified as?

Monounsaturated fatty acids Signup and view all the answers

Which fatty acid is essential and cannot be synthesized by the body?

Linoleic acid Signup and view all the answers

What structure do trans fatty acids have in relation to hydrogen atoms?

Hydrogens on opposite sides Signup and view all the answers

Which of the following statements about omega-3 fatty acids is true?

They are essential nutrients that few foods supply. Signup and view all the answers

Which of the following fatty acids is primarily found in fish?

Elcosapentaenoic acid (EPA) Signup and view all the answers

Why do oils remain liquid at room temperature?

Their molecular structure prevents tight packing. Signup and view all the answers

What is a major health concern related to trans fatty acids?

They lead to cardiovascular issues. Signup and view all the answers

Which fatty acid is essential for the development and maintenance of normal brain function?

Docosahexaenoic acid (DHA) Signup and view all the answers

What happens to excess protein consumed in the diet?

It is converted into glucose or lipids after deamination. Signup and view all the answers

Which of the following statements correctly describes an allergy?

It is a hypersensitive immune response to a protein. Signup and view all the answers

What is the primary treatment for Celiac disease?

Elimination of gluten from the diet. Signup and view all the answers

What is the Recommended Dietary Allowance (RDA) for protein for an average adult?

0.8g of protein/kg of body weight. Signup and view all the answers

What defines high quality protein?

Contains all essential amino acids in adequate amounts. Signup and view all the answers

What is protein complementation?

Mixing incomplete plant proteins to obtain all essential amino acids. Signup and view all the answers

Which of the following is a characteristic of vitamins?

They are classified into fat-soluble and water-soluble. Signup and view all the answers

Which condition leads to an increased protein requirement?

Recovery from serious illness. Signup and view all the answers

What is the primary function of fluoride in dental health?

It enhances the formation of fluorapatite. Signup and view all the answers

What condition can result from excessive fluoride exposure?

Fluorosis Signup and view all the answers

What proportion of the body's water is found intracellularly?

2/3 Signup and view all the answers

Which compartment comprises the majority of the body's extracellular fluid?

Interstitial fluid Signup and view all the answers

What principle explains the movement of water between compartments in the body?

Osmosis Signup and view all the answers

What occurs when salt is applied to eggplant, according to osmosis?

Water exits the plant cells to the surface. Signup and view all the answers

What is primarily maintained by controlling the amount of solutes within body compartments?

Water balance Signup and view all the answers

Which of the following fluids is NOT part of the extracellular fluid compartment?

Cellular cytoplasm Signup and view all the answers

Study Notes

Nutrition Class Notes

September 6th, 2024: 4 master chef activities, first due October 1st; 2 midterms, 15% each.

Introduction to Nutrition

Nutrition: How an organism acquires and uses food to survive.
Human Nutrition: Study of nutrients and how the body uses them.
Nutritional Genomics: Sister discipline of human nutrition.

What is Food?

Food: Nutrients and substances supporting organismal functions, but an amalgam of nutrients, not just vitamins/minerals.
Essential Nutrients: Nutrients the body can't synthesize in sufficient quantities, and deficiency can lead to disease or death.
Non-Nutrients: Substances in food with health benefits (e.g., antioxidants).
Energy-Yielding Nutrients: Carbohydrates, lipids, and proteins.

The Challenge of Choosing Food

Processed vs. Whole Foods: Choices influenced by social networks, convenience, emotions, beliefs, and cost.
Cooking Skills: Lack of knowledge hinders healthy eating choices, despite good intentions.

Cooking

Decline in Cooking: A trend toward less home cooking due to time constraints.
Importance of Cooking: Food safety, discipline, and organization in cooking are important.

Nutrient Standards and Guidelines

Dietary Reference Intakes (DRI): Quantitative estimates of nutrient intakes, used for planning and assessing diets for health.
Food Guides: Support DRI and help make informed food choices.
DRI Objectives: Prevent deficiencies and chronic diseases, and ensure safe supplement use and food fortification.

Estimated Average Requirements (EAR)

Defined: Average daily intake that meets the needs of half of the people in a gender or age group, based on body diagnostics.
Requirement, not Recommendation: Not a suggestion, rather a measurement of adequacy.

Recommended Dietary Allowances (RDA)

Defined: Average intake to meet the needs of 98% of people in a gender or age group.
Calculation: Based on the EAR multiplied by a factor.

Adequate Intake (AI)

Defined: Intake level of healthy people in a certain age and gender group.

Tolerable Upper Intake Level (UL)

Defined: Maximum daily intake considered safe for most healthy people.
Purpose: Avoid overdosing and mitigate risks from high intake.

Energy and Macronutrients

Estimated Energy Requirements (EER): Individualized caloric intake necessary to maintain energy balance.
Acceptable Macronutrient Distribution Ranges (AMDR): Range of intakes for energy-yielding nutrients, aiding in preventing chronic diseases.

Who Uses DRIs?

Registered Dietitians: Nutrition experts who advise clients.
General Practitioners: Refer patients when needed.
Food Industry: Provides information regarding nutrition fact labelling.

Major Food Groups

Grains: Include cereal grains, such as wheat, corn, oats, rice, and barley. The germ, endosperm, and bran are the main parts of the grain.
Milk & Alternatives: Foods rich in calcium, protein, and other nutrients.
Meat & Alternatives: Rich in protein, vitamins, and minerals, including beans, peas, lentils, and other related foods.
Vegetables & Fruits: Rich in vitamins, minerals, and fiber, including vegetables, fruits, and 100% fruit juice/ vegetable juice.

Basic Chemistry and Organ Systems

Matter: Anything that occupies space.
Atoms: Smallest unit of matter.
Molecules: Combination of atoms.
Compounds: Molecules with two or more different elements.
Solutions: Homogenous mixtures of solute and solvent.
Solubility: Ability of a substance to dissolve in a solvent.
Enzymes: Proteins that catalyze biochemical reactions in the body
pH Scale: Represents acidity/alkalinity (scale from 0-14).
Digestive System: Breakdown and absorption of nutrients needed by the body.
Circulatory System: Transports digested nutrients throughout the body.

Digestions and Absorption of Carbohydrates

Steps: Digestion starts in the mouth, continues in the small intestine where various enzymes break down carbohydrates, into monosaccharides, mainly glucose.
Disorders: Lactose intolerance is inability to digest lactose, that leads to gas and abdominal discomfort.

Carbohydrates and Disease

Hyperglycemia: Increased blood glucose after a carbohydrate-rich meal and is a precursor to type 2 diabetes.

Types, Digestion, and Absorption of Lipids

Fatty Acids: Basic structural units of lipids.
Triglycerides: Most common form of lipid in food (fat) and in the body.
Phospholipids: Important components of cell membranes.
Cholesterol: A sterol important for various bodily functions.
Digestion/Absorption Steps: Begins in the mouth, where fats are melted and broken down. Continues in the small intestine aided by enzymes released by the pancreas and gallbladder to break down lipids into fatty acids that can be absorbed into the blood stream.
Disorders: Cardiovascular disease, a major health problem linked to elevated LDL cholesterol levels.

Lipoproteins

Lipoproteins: Transport particles containing lipids, protein, and cholesterol.
Types: chylomicrons, VLDL, LDL, and HDL, each carrying various lipid and protein proportions.

Lipids, Diseases, and DRIs

Cardiovascular Disease (CVD): Inflammation of blood vessels, leading to plaque and possible heart attacks/strokes.
Reducing CVD Risk: Limiting fat intake, increasing omega-3 intake, and managing lifestyle.

Proteins:

Amino Acids: Building blocks of proteins.
Peptide Bonds: Chemical bonds that connect amino acids.
Protein Synthesis: Making proteins based on genetic instructions from DNA.
Protein Functions: Structural, enzyme, hormone, transport, etc.
Protein Turnover: Constant recycling of proteins within the body.
Nitrogen Balance: Intake - Losses, with equilibrium ideal for healthy adults.

Protein Digestion and Absorption

Stomach: initial break down of proteins to peptides.
Small Intestine: Enzymes released to break down peptides into single amino acids and absorption.

Protein Turnover and Nitrogen Balance

Protein Turnover: Recycling of protein; essential for daily functions;
Nitrogen Balance: Maintaining protein equilibrium; important indicator of health, especially during growth or periods of injury/illness.

Protein and Diseases

Allergies: Immune response to certain proteins in food (or environment).
Celiac Disease: Immune response to gluten (certain proteins in grains); involves damage to the small intestines.

Protein in Food and DRIs

EAR/RDA: Recommended amounts of protein based on body weight and individual needs.
Intake Increases: During pregnancy, breast-feeding, childhood, recovery from illness, and injuries.

High Quality Protein

Amino Acid Content: Must have sufficient amounts of all 9 essential amino acids needed by the body

Vitamins

Water-Soluble Vitamins: Dissolved in water, not stored; required daily intake.
Fat-Soluble Vitamins: Dissolved in fat, stored in the body; less need for daily intake.

Minerals

Major Minerals: Needed in larger quantities; regulate crucial bodily functions; e.g., Calcium, Phosphorus, Magnesium, Sodium, & Potassium, etc.
Trace Minerals: Needed in smaller quantities; important for metabolism/structure/regulation; e.g., Iron, Zinc, Fluoride, Iodide, etc.

Water

Importance: Crucial for metabolism, nutrient transport, temperature regulation, and waste elimination.
Balance: Controlled through fluid intake/loss, electrolytes, and kidneys.
Osmosis: Movement of water through a semi-permeable membrane from an area of low solute concentration to high.

Studying That Suits You

Use AI to generate personalized quizzes and flashcards to suit your learning preferences.

Description

Test your knowledge on essential nutrients, energy-yielding nutrients, and the role of non-nutrients in human nutrition. This quiz explores the relationship between nutrition and psychology, digestion processes, and modern cooking habits. Evaluate your understanding of how the digestive and circulatory systems work together along with other key concepts in nutrition.