Podcast
Questions and Answers
Which of the following is NOT considered a primary influence on an individual's food choices?
Which of the following is NOT considered a primary influence on an individual's food choices?
- Marketing strategies
- Geographic location of residence (correct)
- Social interactions
- Ethnic heritage and regional cuisines
Which of the following best describes the study of nutrition?
Which of the following best describes the study of nutrition?
- The chemical composition of foods and their interactions with the body.
- The study of how food nourishes the body and influences health. (correct)
- The process of digestion, absorption, transport, and excretion of food.
- The process of how food is converted into energy.
What is the primary role of fiber regarding digestion?
What is the primary role of fiber regarding digestion?
- It is fully digested in the small intestine.
- It provides a good source of quick energy.
- It increases feelings of fullness and can be fermented by gut microbes. (correct)
- It is primarily used in the stomach to facilitate breakdown of other nutrients.
Which of the following BEST describes the energy contribution of vitamins in the body?
Which of the following BEST describes the energy contribution of vitamins in the body?
How do minerals contribute to the body's functions?
How do minerals contribute to the body's functions?
If a food contains $10$ grams of carbohydrates, how many kilocalories (kcal) would it provide, given the stated energy density?
If a food contains $10$ grams of carbohydrates, how many kilocalories (kcal) would it provide, given the stated energy density?
Which of the following statements about essential and non-essential amino acids is correct?
Which of the following statements about essential and non-essential amino acids is correct?
Which group of vitamins are NOT considered fat-soluble?
Which group of vitamins are NOT considered fat-soluble?
Flashcards
Food Choices Influences
Food Choices Influences
Factors influencing what people eat include preferences, habits, and emotions.
Nutrition
Nutrition
The study of how food nourishes the body and affects health, including ingestion to excretion.
Energy Yield of Carbohydrates
Energy Yield of Carbohydrates
Carbohydrates provide 4 kcal of energy per gram consumed.
Fiber
Fiber
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Essential Amino Acids
Essential Amino Acids
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Fat Soluble Vitamins
Fat Soluble Vitamins
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Trace Minerals
Trace Minerals
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Energy Yield of Protein
Energy Yield of Protein
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Study Notes
Module One: Overview of Nutrition
- Preferences, habits, cultural backgrounds, social interactions, marketing, and the perceived health benefits or risks of foods affect food choices.
- Nutrition is the study of how food nourishes the body, including ingestion, digestion, absorption, transport, metabolism, and excretion. Proper nutrition is crucial for overall well-being.
- Food provides energy, facilitates growth, and maintains bodily functions.
Six Classes of Nutrients
- Carbohydrates: Composed of carbon, hydrogen, and oxygen; provide 4 kcal/gram of energy. Monosaccharides, disaccharides, and polysaccharides are types of carbohydrates. Fiber is a type of carbohydrate that is not digested by the body.
- Proteins: Composed of carbon, hydrogen, oxygen, and nitrogen; provide 4 kcal/gram of energy. Amino acids are the building blocks of proteins. Nine essential amino acids must be consumed in the diet.
- Vitamins: Organic compounds that do not provide energy, but are essential for various bodily functions. Fat-soluble (A, D, E, K) and water-soluble (C and B vitamins) vitamins have different functions.
- Minerals: Inorganic substances that do not provide energy, crucial for various bodily processes. These are categorized into major and trace minerals, based on the amount needed.
- Lipids (Fats): Composed of carbon, hydrogen, and oxygen; provide 9 kcal/gram of energy. Triglycerides, phospholipids, and sterols are types of lipids.
- Water: Composed of hydrogen and oxygen; has no energy value. Crucial for numerous bodily functions, including solvent, lubricant, nutrient transport and temperature regulation.
Nutrient Composition of the Body
- The human body consists approximately 60% water.
Energy-Yielding Nutrients
- Carbohydrates, fats, and proteins are energy-yielding and measured in kcalories.
- Fat provides more energy per gram than carbohydrates or protein.
- Alcohol is not a nutrient, but it contains 7 kcal per gram.
- Macronutrients (carbohydrates, proteins, and fats) are essential for building tissues and regulating bodily functions, while their energy density varies.
Dietary Reference Intakes (DRIs)
- DRIs provide nutrient intake values for healthy individuals in the US and Canada.
- RDA (Recommended Dietary Allowance) is set to meet the needs of 98% of the population.
- EAR (Estimated Average Requirement) meets the needs of 50% of the population.
- UL (Tolerable Upper Intake Level) is the maximum level of daily intake without potential adverse effects.
Other Information
- Healthy eating patterns include variety and balance of different foods in each food group.
- Eating out guidelines have been provided to eat healthy while eating out.
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