FOOD week 9 Nutritional Quality

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Questions and Answers

What are the health consequences of over-nutrition?

Too many macronutrients and too few micronutrients

Undernutrition of macronutrients and overnutrition of micronutrients

Obesity, metabolic syndrome, CVD, type 2 diabetes, certain cancers (correct)

Double burden of infectious diseases plus NCDs

What does malnutrition in the context of nutrition transition often result in?

Overconsumption of macronutrients and micronutrients

Low physical activity, stress, alcohol abuse

Health consequences like obesity and type 2 diabetes

Double burden of infectious diseases plus NCDs (correct)

Which of the following is a monosaccharide?

Starch

Maltose

Saturated fatty acids

Fructose (correct)

Which of the following is a water-soluble vitamin?

Ascorbic acid (C) Signup and view all the answers

Which of the following is not a polysaccharide?

Glucose Signup and view all the answers

What percentage of total energy intake do the Australian Dietary Guidelines recommend for carbohydrates?

45-65% Signup and view all the answers

What are dietary fats composed of?

Triglycerides, phospholipids, sterols, and other minor lipids Signup and view all the answers

What percentage of energy intake do the Australian Dietary Guidelines recommend for dietary fats?

20-35% Signup and view all the answers

How does seasonality affect the nutrient composition of plants and animals?

It affects the nutrient composition by influencing the ripeness and feeding regime, respectively Signup and view all the answers

What is the significance of eating a diet with high species diversity?

It ensures a broader intake of vitamins, minerals, and phytonutrients Signup and view all the answers

Why is it important to consume whole foods according to the text?

Foods are not just the sum of the calories and vitamins; even the parts you can’t digest are important Signup and view all the answers

Which vitamins are water-soluble and have limited storage in the body?

Vitamin B and Vitamin C Signup and view all the answers

Which vitamin is regulated by the liver and converted to bile?

Folate Signup and view all the answers

Which vitamin is stored and used in liver and fatty tissues?

Vitamin E Signup and view all the answers

What is the macronutrient composition of fruit?

High water content, low energy content Signup and view all the answers

What is the primary energy content of fruits?

Simple carbohydrates Signup and view all the answers

Which macronutrient is found in low levels in fruits?

Fats Signup and view all the answers

What is the macronutrient composition of vegetables based on the given text?

Low in fat, high in moisture, less sugar than fruit, more starch Signup and view all the answers

What is the primary nutrient content of root vegetables according to the text?

High water content, reasonable source of fiber, low in protein and fat Signup and view all the answers

Which micronutrient is particularly high in beetroot according to the given text?

Folate Signup and view all the answers

Which macronutrient is primarily found in tubers?

Carbohydrate Signup and view all the answers

What is the primary micronutrient found in sweet potatoes?

Vitamin A Signup and view all the answers

What is the primary role of phytochemicals in fruits and vegetables?

Enhance color and smell Signup and view all the answers

Which type of fibre is broken down by intestinal bacteria in the large intestine?

Hemicelluloses Signup and view all the answers

What is the genetically controlled process caused by biochemical reactions that make fruit more palatable called?

Ripening Signup and view all the answers

Which macronutrient increases in fruits and decreases in vegetables during the ripening process?

Starch Signup and view all the answers

Why is refrigeration or freezing recommended for fruit and vegetables?

To reduce enzyme action Signup and view all the answers

What is the primary reason for cooking fruit and vegetables?

Increases digestibility by softening cellulose Signup and view all the answers

What cooking method is categorized as waterless cooking?

Stir-frying Signup and view all the answers

What happens to water-soluble nutrients during cooking?

They dissolve in the cooking water Signup and view all the answers

What is the purpose of storing fruit and vegetables in a crisper or covering them with absorbent paper?

To retain texture, color, and flavor Signup and view all the answers

What is the average fat content in legumes?

0-3% Signup and view all the answers

Which type of fatty acids are mostly found in legumes?

Monounsaturated or polyunsaturated Signup and view all the answers

What is the primary source of carbohydrate in legumes?

Starch Signup and view all the answers

Which vitamin is not found in legumes and is only produced on germination?

Vitamin C Signup and view all the answers

What process increases the bioavailability of nutrients in legumes, as seen in tofu and miso?

Fermentation Signup and view all the answers

Which vitamin is not found in nuts and is only produced on germination?

Vitamin K Signup and view all the answers

What is the primary micronutrient found in nuts that is particularly high according to the given text?

Magnesium Signup and view all the answers

Which B vitamins are mentioned as present in nuts according to the given text?

Niacin and thiamin Signup and view all the answers

What are the primary amino acids found in muscle?

Alanine, glycine, glutamic acid, and histidine Signup and view all the answers

Which vitamins are mentioned as fat-soluble in milk?

A and D Signup and view all the answers

Which macronutrient is the primary energy source in milk?

Fat Signup and view all the answers

Which vitamins are mentioned as water-soluble in milk?

Riboflavin, thiamin, niacin, and B6 Signup and view all the answers

Which vitamin is present in low amounts and very unstable in milk?

Vitamin C (ascorbic acid) Signup and view all the answers

Study Notes

Macronutrients in Seafood

Protein content in seafood: 10-20%, a significant source of protein for half of the world's population
High biological value due to similar amino acid composition to meat
Rich in sulphur-containing amino acids

Carbohydrates in Seafood

Typically less than 0.5% in most species, except for some shellfish containing ~5% in the form of glycogen

Fatty Acids in Fish

Low in saturated fatty acids
Rich in w-3 polyunsaturated fatty acids, including:
- EPA (eicosapentanoic acid, C20:5)
- DHA (docosahexanoic acid, C22:6)

Vitamins in Fish and Seafood

Vitamins A and D: high levels in livers (cod liver oil) and oily fish
Vitamin E: significant amounts in salmon and some shellfish
Thiamin and Vitamin C: very small amounts
Vitamin B6: one of the best sources
Riboflavin, biotin, and pantothenic acid: modest sources (pilchards, mackerel)
Folate and Niacin: good source (sardine, tuna)
Vitamin B12: rich source (anchovies, oysters)

Minerals in Fish and Seafood

Calcium: 17-32 mg/100g, with sardines containing 550 mg/100g (in soft bones)
Iron: oysters have ~16 mg/100g, while most fish have ~1mg/100g
Zinc: oysters have ~65mg/100g
Iodine: a best source, particularly in seaweed
Fluoride: a best source, following tap water
Selenium: an excellent source
Sodium: low, unless added during processing or preparation
Potassium: a moderately good source, with 300-400 mg/100g
Cobalt, Copper, and Magnesium: moderate amounts

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Description

Test your knowledge of the health consequences of over-nutrition and malnutrition with this informative quiz. Explore the impact of overconsumption of macronutrients, low physical activity, and lifestyle factors on chronic noncommunicable diseases. Learn about the nutrition transition and its effects on individual and community health.