Nutrition and Diet Planning Quiz

Introductory Human Nutrition: Test #1

• Nutrition: The study of nutrients in foods and the study of nutrients in the body, and the study of human behaviors related to food.
• Diet: The edible substance with physical and chemical properties that a person consumes (foods and beverages)
• Food: An acceptable edible substance, based on preference, provides energy and nutrients to allow the body to stay alive and grow.
• Nutrients: Components of food needed for body functions; provide energy, support growth and development, and maintain/repair body parts. Examples include water, carbohydrates, fat, protein, vitamins, and minerals.

Factors Influencing Food Choices

• Taste and food characteristics
• Hormonal/digestive tract stimulation
• Individual information (age, weight, gender, habits)
• Health and physical condition (weight)
• Social/peer pressure, parental attitudes
• Advertising, availability, geographic location
• Socio-economic status, convenience, food prices
• Positive associations, familiarity, emotional comfort

Values, Beliefs, and Self-Concept

• Values, beliefs, and self-concept affect nutritional value and knowledge.

Macronutrients

• Macronutrients (carbohydrates, protein, and fat) are essential for energy and body functions. Carbohydrates provide 4 kcal/g, fats provide 9 kcal/g, and protein provides 4 kcal/g.

Micronutrients

• Micronutrients are vitamins and minerals needed in smaller amounts.

Essential Nutrients

• Essential nutrients are nutrients that the body cannot make and must obtain from food. These include certain amino acids, vitamins, and minerals.

Non-Nutrients

• Non-nutrients are compounds in food, such as phytochemicals and antioxidants. These do not provide energy or nutrients, but can have positive health effects.

Dietary Supplements

• Dietary supplements are purified nutrients, pills, powders, liquids, or other forms of nutrients.

Caloric Value

• Calories are units of energy. 1 liter of water raised by 1 degree Celsius equals 1 calorie (cal) or 1kcal
• Energy yields of nutrients: Carbohydrates: 4 kcal/g Fats/Lipids: 9 kcal/g Protein: 4 kcal/g

Nutritional Genomics

• Nutritional Genomics is the study combining nutrition, genomic science and molecular biology. It determines how nutrients and genes can affect each other.

Dietary Reference Intakes (DRIs)

• Dietary Reference Intakes (DRIs) are the values based on available scientific evidence for macronutrients and micronutrients. These are helpful to help prevent chronic diseases. Values reflect nutrient adequacy only.
• Estimated Average Requirements (EAR) are average daily intakes.
• Recommended Dietary Allowances (RDA) are the average daily intake for most people; this is (97-98%) of healthy individuals.
• Adequate Intakes (AI) are nutrient intake goals used when sufficient data does not exist to determine the RDA values.

Tolerable Upper Intake Level (UL)

• The maximum daily intake level of a nutrient that is unlikely to pose a risk of adverse health effects for almost all individuals.

Chronic Disease Risk Reduction Intakes (CDRR)

• Provides intake levels to reduce the risk of chronic diseases.

Estimated Energy Needs (EER)

• Calculations used in determining an individual's caloric needs considering age, sex, weight, height, and activity level.

Acceptable Macronutrient Distribution Ranges (AMDRs)

• Ranges of macronutrients (carbohydrates, fats, and proteins) that contribute to a healthy diet.
• Adults: 10-35% (protein), 20-35% (fats), 45-65% (carbohydrates).

Nutrition Assessment

• Malnutrition is an imbalance of nutrients, either by undernutrition or overnutrition.
• Undernutrition means nutrient deficiencies
• Overnutrition means excess of nutrients
• ABCD Assessment is used for the individual level.

Important Terms: Community Level

• Factors considered for community health include household incomes, school breaks, food bank use, age distribution, and chronic diseases.

Chapter 2, Planning a Healthy Diet

• Principles of Diet Planning: Focus includes adequacy, balance, energy control, nutrient density, and variety.

Food Guides

• Food guides help with understanding nutrition theory and connections to food. Provides ways to maintain high-nutrient density in eating.

Healthy Eating habits

• Food choices, food preparation, and eating behaviors affect health and well-being.

Digestion and Absorption

• Digestion is the process of breaking down food.
• Absorption is the movement of digested and broken food through the intestinal walls.
• Peristalsis is a series of wave-like contractions to move food along the GI tract.

Components of the Digestive System

• Mouth, pharynx, esophagus, stomach, small intestine, large intestine and associated accessory organs (salivary glands, stomach, pancreas, liver, gallbladder) are involved in digestion and absorption. Enzymes and hormones play critical roles.

Macronutrient categories

• Carbohydrates, fats/lipids, and proteins. These produce energy and other important ingredients, like glucose, glycerol, or amino acids.

Types of Carbohydrates

• Monosaccharides: Simple sugar units (e.g., glucose, fructose, galactose).
• Disaccharides: Formed from two monosaccharides (e.g., sucrose (table sugar), lactose (milk sugar), maltose).
• Polysaccharides: Long chains of monosaccharides (e.g., starch, glycogen, fiber).
• Fiber: A type of carbohydrate that humans cannot digest; this can provide important benefits. These are classified as soluble and insoluble.

Types of Lipids

• Triglycerides: Formed from glycerol and three fatty acids; these are important in energy storage.
• Phospholipids: Important in cell membranes.
• Sterols: Include cholesterol which play roles in the cell.
• Fatty acids: Carboxylic acids with hydrocarbon chains. Saturated, monounsaturated, or polyunsaturated.

Digestion of Carbohydrates, Fats, and Proteins

(Processes in the mouth, stomach, small and large intestine.)

Glycemic Response and Regulation

• Blood sugar levels are regulated by hormones like insulin and glucagon.

Diabetes Mellitus

• Types of diabetes (Type 1, Type 2, Gestational and Prediabetes).
• Prevention, symptoms, and treatment factors are important considerations.

Health Effects of Various Nutrients

• Carbohydrates, fats, proteins, and other nutrients can impact overall health, especially in relation to heart disease and cancer.
• Foods rich in these nutrients and how much should be consumed are important factors for health.

Food Label Information

• Label information describes the content and nutrient-density of the food.
• Terms such as "%DV"(percentage of daily value) and how much of the food is required.