Introduction to Nutrition
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Questions and Answers

What is classified as obesity in adults based on BMI?

  • BMI of 30 or more (correct)
  • BMI of 20 or less
  • BMI of 35 or more
  • BMI of 25 or more

    • Diet-related noncommunicable diseases include respiratory illnesses.

    False (B)

    What term describes an imbalance between energy consumed and energy expended?

    obesity

    Micronutrient deficiencies, such as _____ and vitamin A, pose major health threats.

    <p>iodine</p> Signup and view all the answers

    Match the following dietary standards with their descriptions:

    <p>Dietary requirements = Minimum amounts needed for essential nutrients Body Mass Index (BMI) = Weight-for-height index for obesity classification Micronutrients = Vitamins and minerals essential for growth Imbalance nutrition = Pathological state from disproportion of nutrients</p> Signup and view all the answers

    Which of the following is a top risk factor for diet-related noncommunicable diseases?

    <p>Unhealthy diets (D)</p> Signup and view all the answers

    The term 'imbalance nutrition' refers solely to a deficiency of nutrients.

    <p>False (B)</p> Signup and view all the answers

    What defines overweight in adults based on BMI?

    <p>BMI of 25 or more</p> Signup and view all the answers

    What does REI/RNI stand for?

    <p>Recommended Energy Intake/ Nutrient Intake (B)</p> Signup and view all the answers

    Food quality only refers to the sensory attributes of a food item.

    <p>False (B)</p> Signup and view all the answers

    What is a primary consideration when assessing food quality?

    <p>Fitness for use as human food</p> Signup and view all the answers

    Food quality is defined as the degree of _____ and the fitness for _____ of food.

    <p>excellence; use</p> Signup and view all the answers

    Match the following food quality characteristics with their descriptions:

    <p>Wholesomeness = Safety and nutrient content Shelf-life stability = Duration food remains viable Packaging and Labeling = Information and protection of food Sensory Attributes = Taste, smell, texture, and appearance</p> Signup and view all the answers

    Which of the following is NOT a factor that affects food choices?

    <p>Cooking Techniques (A)</p> Signup and view all the answers

    Individual level factors have no significant impact on food choices.

    <p>False (B)</p> Signup and view all the answers

    Name one macro-level environmental factor that influences food choices.

    <p>Larger societal norms or culture</p> Signup and view all the answers

    What is the primary component of an enzyme system?

    <p>Both apoenzyme and co-factor (C)</p> Signup and view all the answers

    Malnutrition refers only to deficiencies of nutrients.

    <p>False (B)</p> Signup and view all the answers

    What suffix is commonly used to identify enzymes?

    <p>ase</p> Signup and view all the answers

    The condition resulting from a lack of essential nutrients is called __________.

    <p>malnutrition</p> Signup and view all the answers

    Match the forms of malnutrition with their definitions:

    <p>Wasting = Low weight-for-height Stunting = Low height-for-age Underweight = Low weight-for-age Overnutrition = Excessive nutrient supply</p> Signup and view all the answers

    Which of the following is NOT a sub-form of undernutrition?

    <p>Overweight (D)</p> Signup and view all the answers

    A child who is underweight may also be stunted.

    <p>True (A)</p> Signup and view all the answers

    What is defined as having a high supply of nutrients resulting in harmful effects?

    <p>over-nutrition</p> Signup and view all the answers

    What is the primary purpose of nutrients in the body?

    <p>To provide energy (C)</p> Signup and view all the answers

    All food substances are inorganic.

    <p>False (B)</p> Signup and view all the answers

    Define nutrition.

    <p>The study of food, their nutrients, and the effects on health.</p> Signup and view all the answers

    Nutrients that provide energy are known as __________.

    <p>Go Food</p> Signup and view all the answers

    Which of the following is a function of enzymes?

    <p>To serve as catalysts (C)</p> Signup and view all the answers

    Match the types of nutrients with their primary functions:

    <p>Carbohydrates = Provide energy Proteins = Build and repair tissues Vitamins = Regulate bodily processes Fats = Store energy</p> Signup and view all the answers

    Nutritional education does not impact a person's nutritional status.

    <p>False (B)</p> Signup and view all the answers

    What can influence food choices?

    <p>Various factors including cultural, personal, and environmental influences.</p> Signup and view all the answers

    Study Notes

    Introduction to Nutrition

    • Nutrition is the study of food, nutrients, and their chemical constituents and how they impact health.
    • Effective nutrition education enhances the state of nutritional well-being throughout life.

    Definitions

    • Nutrition: Combination of processes through which organisms receive and utilize materials for growth and maintenance.
    • Food: Any organic or inorganic substance that nourishes the body when ingested.
    • Nutrient: A chemical component necessary for energy provision, tissue repair, and regulation of life processes.

    Nutrients

    • Functions of Nutrients:
      • Provide energy for biochemical reactions.
      • Build and repair body tissues.
      • Regulate various bodily functions to maintain homeostasis.
    • Types of Nutrients:
      • "Go Foods": Provide energy.
      • "Grow Foods": Build the body.
      • "Glow Foods": Regulate body processes.

    Nutritional Status

    • Defined as the condition of the body from utilizing essential nutrients.
    • Classification:
      • Good Nutrition: Adequate supply and utilization of nutrients.
      • Malnutrition: Results from a lack of essential nutrients (deficiency) or excessive nutrient supply (over-nutrition).
    • Forms of Malnutrition:
      • Undernutrition: Inadequate intake leading to issues like wasting, stunting, and underweight.
      • Overnutrition: Imbalance between energy intake and expenditure, often resulting in overweight or obesity.

    Overnutrition and its Implications

    • Overweight and obesity classified by Body Mass Index (BMI):
      • Overweight: BMI of 25 or more.
      • Obesity: BMI of 30 or more.
    • Linked to diet-related noncommunicable diseases, such as cardiovascular diseases and diabetes.
    • Results from inadequacies in vitamins and minerals necessary for proper growth and development.
    • Essential micronutrients include iodine, vitamin A, and iron, with deficiencies posing a significant health threat, particularly in low-income countries.

    Imbalance Nutrition

    • Describes a pathological state due to disproportional nutrient intake, affecting metabolic health.

    Dietary Standards

    • Set minimum nutrient requirements tailored by age, sex, weight, and health conditions, known as Recommended Energy Intake (REI) or Nutrient Intake (RNI).

    Food Quality

    • Defined as the degree of a food product's excellence and its fitness for human consumption.
    • Quality factors include identity, net quantity, sensory attributes, stability, wholesomeness, and proper packaging and labeling.

    Factors Affecting Food Choices

    • Environmental Factors:
      • Macro-level influences from society.
      • Physical environments where food is procured and consumed.
      • Social interactions and norms surrounding food.
    • Individual Level Factors: Personal preferences, health conditions, and socio-economic status influencing food selection.

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    Introduction to Nutrition PDF

    Description

    This quiz provides an overview of nutrition, focusing on the characteristics of food and food quality. It's designed for students to understand the foundational concepts of food science. Perfect for those in food technology or related fields.

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