Introduction to Nutrition

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Questions and Answers

What is the primary function of nutrients in the body?

To enhance flavor of foods

To increase the size of food items

To provide energy and support bodily functions (correct)

To provide color to foods

Which of the following best describes food?

Any substance that nourishes the body when ingested (correct)

A mixture of nutrients and non-nutrients

An organic substance that enhances taste

A product created exclusively from plant materials

In the context of nutrition, what does 'homeostasis' refer to?

The digestion of food in the stomach

The regulation of bodily functions to maintain balance (correct)

A process that creates energy from food

The absorption of vitamins and minerals

Nutrients are classified according to several criteria. Which of the following is NOT one of those criteria?

Source Signup and view all the answers

What defines overweight in adults based on Body Mass Index (BMI)?

A BMI of 25 or more Signup and view all the answers

What are 'go foods' primarily responsible for?

Supplying energy for bodily functions Signup and view all the answers

Which of the following is considered a diet-related noncommunicable disease (NCD)?

Cardiovascular diseases Signup and view all the answers

Which nutrient deficiencies are considered a major threat to health and development worldwide?

Iodine, vitamin A, and iron Signup and view all the answers

Which function do 'grow foods' serve in nutrition?

To build and maintain body tissues and organs Signup and view all the answers

What role do enzymes play in the body?

They act as catalysts for biochemical reactions Signup and view all the answers

What is the definition of imbalance nutrition?

A pathological state from disproportion among essential nutrients Signup and view all the answers

Which type of nutrients is specifically categorized as 'glow food'?

Nutrients that help in regulating body processes Signup and view all the answers

Dietary standards are comprised of what?

Compilations of nutrient requirements or allowances Signup and view all the answers

What are dietary requirements primarily based on?

Age, sex, weight, and health condition Signup and view all the answers

What is the primary cause of the global increase in obesity rates?

Higher consumption of energy-dense foods and lower physical activity Signup and view all the answers

Which of the following correctly describes micronutrients?

Essential for producing enzymes, hormones, and other substances Signup and view all the answers

What are the primary components of an enzyme system?

Apoenzyme and a co-factor Signup and view all the answers

Which suffix is commonly used to indicate the presence of an enzyme?

-ase Signup and view all the answers

What does malnutrition primarily refer to?

Deficiencies, excesses, or imbalances in nutrient intake Signup and view all the answers

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

Obesity Signup and view all the answers

Which condition is associated with low weight-for-height?

Wasting Signup and view all the answers

What is a characteristic of overnutrition?

Excessive nutrient supply leading to harmful effects Signup and view all the answers

What classification can a person with good nutritional status have?

Fair nutriture Signup and view all the answers

Children who are underweight may also be experiencing which conditions?

Stunted, wasted, or both Signup and view all the answers

What does REI/RNI stand for in nutrition and health?

Recommended Energy Intake/Recommended Nutrient Intake Signup and view all the answers

Which of the following best describes food quality?

The degree of excellence in meeting consumer expectations Signup and view all the answers

Which factor is NOT part of the established requirements relating to food quality?

Satisfaction of taste preferences Signup and view all the answers

Which of the following is considered an environmental factor affecting food choices?

Availability of food in the local area Signup and view all the answers

What does the extent of food's 'shelf-life stability' refer to?

How long food maintains its safety and quality during storage Signup and view all the answers

Which characteristic does NOT contribute to the identity of a food in relation to a standard?

Consumer's personal taste Signup and view all the answers

What is meant by 'fitness for use' in the context of food quality?

How well the food meets the intended uses and consumer needs Signup and view all the answers

Which of the following options is NOT an individual-level factor influencing food choices?

Local grocery store layout Signup and view all the answers

Study Notes

Definition and Overview

Nutrition integrates knowledge to maintain well-being from birth to death through effective education.
Nutrition is the science studying the composition of food, nutrients, and their impact on health.
Food nourishes the body, aiding in tissue repair, energy supply, and regulation of bodily processes.

Key Nutritional Components

Nutrients are essential chemicals that serve three main functions:
- Provide energy for biochemical reactions.
- Build and repair tissues, including organs and bones.
- Regulate life processes for homeostasis.
Classifications of nutrients include:
- Energy-providing (Go Food).
- Body-building (Grow Food).
- Body-regulating (Glow Food).

Nutritional Status

Nutritional status (nutriture) reflects the body's condition based on nutrient utilization.
Categories include:
- Optimum or good nutrition: Adequate supply and effective use of essential nutrients.
- Malnutrition: Includes undernutrition (deficiencies), overnutrition (excesses), and nutrient imbalances.

Malnutrition and Its Forms

Malnutrition refers to imbalances in nutrient intake leading to health issues.
Forms include:
- Undernutrition: Insufficient intake, leading to wasting (low weight-for-height), stunting (low height-for-age), underweight, and deficiencies.
- Overnutrition: Excessive energy intake leading to overweight or obesity, classified using Body Mass Index (BMI).

Overnutrition

Overweight defined as a BMI of 25+, obesity as a BMI of 30+.
Associated with diet-related noncommunicable diseases (NCDs) such as cardiovascular diseases, certain cancers, and diabetes.

Micronutrient Malnutrition

Deficiencies in vitamins and minerals can hinder the body's ability to produce essential enzymes and hormones.
Common deficiencies include iodine, vitamin A, and iron, crucial for global health, especially in low-income populations.

Imbalance Nutrition

A pathological state results from disproportions among essential nutrients, affecting metabolic needs without absolute deficiencies.

Dietary Standards

Provide nutrient requirements for good health specific to age, sex, weight, and physical activity.
Recommended Energy/Nutrient Intake (REI/RNI) serves as guidelines for maintaining health.

Food Quality

Defined as the degree of excellence based on consumer satisfaction and fitness for consumption.
Factors determining food quality include:
- Identity and quantity of food.
- Sensory attributes (taste, texture).
- Shelf-life stability, wholesomeness, and packaging.

Factors That Affect Food Choices

Environmental factors:
- Macro-level includes broader societal influences.
- Physical environment affects where food is procured or consumed.
- Social environment influences preferences and availability.
Individual-level factors shape personal food choices based on personal preferences and experiences.

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Description

Explore the fundamentals of nutrition in this quiz. Delve into definitions, characteristics of food, and factors affecting food quality. Perfect for those studying food technology.