Nutrition and Dietetics Unit 1: Basic Concepts

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Questions and Answers

What proportion of daily calorie requirements is provided by carbohydrates?

50%

70% (correct)

40%

90%

What is the term for the food that a person normally takes every day?

Under-nutrition

Malnutrition

Diet (correct)

Nutrition

What are the five classes of basic components or nutrients?

Carbohydrates, Fats, Proteins, Fiber, and Water

Carbohydrates, Fats, Proteins, Vitamins, and Minerals and trace elements (correct)

Proteins, Vitamins, Minerals, Fiber, and Water

Carbohydrates, Fats, Proteins, Vitamins, and Water

What is the term for an incorrect or imbalanced intake of nutrients?

Malnutrition Signup and view all the answers

What are the three macronutrients?

Carbohydrates, Fats, and Proteins Signup and view all the answers

What is the study of nutrients and their relationship with food and living beings?

Nutrition Signup and view all the answers

What is the primary reason why saccharin is still used as an artificial sweetener despite being harmful to human beings?

The risk of cancer is too low Signup and view all the answers

Which non-carbohydrate sweetener is a methyl ester of a dipeptide of two amino acids that normally occur in protein?

Aspartame Signup and view all the answers

What is the molecular weight of Monellin?

11,000 Signup and view all the answers

Which non-carbohydrate sweetener is also used in milk powder supplied to children with lactose intolerance?

Any of the non-carbohydrate sweeteners Signup and view all the answers

Why is sodium cyclamate banned from prepared foods?

It is a carcinogenic agent Signup and view all the answers

What is the primary reason why aspartame is used as a sugar substitute in many foods?

It is non-toxic Signup and view all the answers

What percentage of standard amino acids can be synthesized in the human body?

40% Signup and view all the answers

Which of the following amino acids is semi-essential?

Arginine Signup and view all the answers

What determines the nutritional value of a protein?

Its content of the essential amino acids and its digestibility Signup and view all the answers

What is the result of a negative nitrogen balance?

A decrease in tissue protein Signup and view all the answers

Why are some proteins not nutritionally valuable?

They are not completely digestible Signup and view all the answers

What is the significance of a positive nitrogen balance?

It indicates nitrogen retention as tissue protein Signup and view all the answers

What is the primary reason why fats are consumed despite not being necessary in the diet?

Their high calorific values and essential fatty acid content Signup and view all the answers

What is the consequence of excessive cholesterol intake in the diet?

It leads to atherosclerosis Signup and view all the answers

Which of the following is NOT a characteristic of plant fats?

They are rich in essential amino acids Signup and view all the answers

What is the purpose of essential fatty acids in the diet?

To support the biosynthesis of proteins Signup and view all the answers

What is the role of arachidonic acid in the body?

It can be synthesized from linolenic acid Signup and view all the answers

What is the primary function of proteins in the diet?

To support the biosynthesis of proteins Signup and view all the answers

What is the primary factor that determines the biological value of a protein?

The proportion of essential amino acids present Signup and view all the answers

Why do animal proteins generally have higher biological values than plant proteins?

Because they have a similar structure to human proteins Signup and view all the answers

What is the term for a mixture of two vegetable proteins that provides a balanced amino acid profile?

Complementary protein Signup and view all the answers

What is the biological value of a protein that completely replaces the nitrogen lost in the urine?

100% Signup and view all the answers

Why are corn proteins considered a poor protein source?

Because they are low in lysine Signup and view all the answers

What is the term for the proportion of essential amino acids present in a protein source?

Amino acid profile Signup and view all the answers

Study Notes

Non-Carbohydrate Sweeteners

Types of sweeteners: Saccharin, sodium cyclamate, aspartame, monellin.
Application: Used in lactose-free milk powder for children with lactose intolerance.

Saccharin

Sweetness: 400 times sweeter than table sugar.
Use: Common in diet drinks for diabetes and obesity management.
Health concern: Linked to cancer in large quantities, but still accepted due to low risk.

Sodium Cyclamate

Sweetness: 30 times sweeter than table sugar.
Health concern: Considered a carcinogenic agent; banned from food products.

Aspartame

Sweetness: 180 times sweeter than table sugar.
Composition: Methyl ester of a dipeptide made from aspartate and phenylalanine.
Safety: Non-toxic, widely used as a sugar substitute in various foods.

Monellin

Sweetness: 2100 times sweeter than table sugar.
Structure: Protein with a specific three-dimensional conformation that provides sweetness.

Biological Value of Protein

Definition: Measure of how well dietary protein can replace nitrogen losses in the body.
100% Biological Value: Indicates protein contains all essential amino acids, is fully digested, and absorbed.
Animal vs. Plant Protein: Animal proteins (e.g., eggs, milk) have higher biological values compared to most plant proteins.
Combining Plant Proteins: Mixing proteins (like corn and beans) can enhance overall biological value.

Essential Amino Acids

Definition: Amino acids that cannot be synthesized by the body and must be obtained from diet.
List of essential amino acids:
- Methionine (semi-essential)
- Valine
- Phenylalanine
- Arginine (semi-essential)
- Isoleucine
- Histidine
- Tryptophan
- Leucine
- Lysine
- Threonine

Nutritional Quality of Proteins

Factors:
- Content of essential amino acids.
- Digestibility, which varies among different protein sources.
Nitrogen Balance:
- Positive: More nitrogen intake than loss; indicates growth or recovery.
- Negative: More nitrogen loss than intake; often seen in aging or illness.

Fats

Caloric Value: Provides 9 Kcal per gram; aids in energy storage.
Essential Fatty Acids: Linoleic and linolenic acids, which must be ingested.
Fat-soluble Vitamins: Includes A, D, E, and K.
Dietary Sources: Plant fats generally contain more polyunsaturated fats and lower cholesterol compared to animal fats.
Cholesterol Impact: High dietary cholesterol can lead to atherosclerosis.

Basic Concepts of Nutrition

Definition of Food: Any substance (solid or liquid) that provides necessary materials for growth, repair, and energy.
Nutrients: Molecules crucial for body function and health.
Nutrition: The study of nutrients and their relationships with food and organisms.
Diet: The regular food intake of an individual.
Types of Malnutrition:
- Malnutrition: Imbalance or incorrect intake of nutrients.
- Under-nutrition: Insufficient total nutrient intake.

Categories of Nutrients

Macronutrients: Carbohydrates, fats, and proteins.
Micronutrients: Vitamins and minerals; necessary in smaller amounts.
Carbohydrates Role: Provide around 70% of daily caloric intake; they are economical and commonly available but are not essential for diet.

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Description

Test your knowledge on the fundamental concepts of nutrition, including the definition of food and its composition, and how it affects our health and well-being. This quiz covers the basics of nutrition, nutrients, and their role in our body.