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Questions and Answers
What is the purpose of direct calorimetry?
What is the purpose of direct calorimetry?
What is the Atwater value for carbohydrates?
What is the Atwater value for carbohydrates?
Which macronutrient provides the most energy per gram?
Which macronutrient provides the most energy per gram?
Who is known as the pioneer in the study of calories related to food consumption?
Who is known as the pioneer in the study of calories related to food consumption?
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What is the primary reason nutrition is considered important in health?
What is the primary reason nutrition is considered important in health?
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Which disease is specifically related to high consumption of red meat?
Which disease is specifically related to high consumption of red meat?
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Which factor is NOT mentioned as influencing overall health?
Which factor is NOT mentioned as influencing overall health?
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What disease is caused by a deficiency in Vitamin C?
What disease is caused by a deficiency in Vitamin C?
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Which factor is NOT listed as influencing food choices?
Which factor is NOT listed as influencing food choices?
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How can health care professionals enhance their clients' health choices?
How can health care professionals enhance their clients' health choices?
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Which of the following is a social factor that can influence food choices?
Which of the following is a social factor that can influence food choices?
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What is one way emotional states influence food choices?
What is one way emotional states influence food choices?
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Which aspect of body image can affect food choices?
Which aspect of body image can affect food choices?
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Which of the following factors is considered a personal value that may affect food choices?
Which of the following factors is considered a personal value that may affect food choices?
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Which of the following nutrients is classified as inorganic?
Which of the following nutrients is classified as inorganic?
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What distinguishes essential nutrients from nonessential nutrients?
What distinguishes essential nutrients from nonessential nutrients?
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Which of the following is an example of a macronutrient?
Which of the following is an example of a macronutrient?
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Which nutrient is considered a micronutrient?
Which nutrient is considered a micronutrient?
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What is the primary basis for the classification of nutrients into macronutrients and micronutrients?
What is the primary basis for the classification of nutrients into macronutrients and micronutrients?
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Which of the following nutrients is typically considered nonessential?
Which of the following nutrients is typically considered nonessential?
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How are macronutrients defined?
How are macronutrients defined?
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Which of the following is NOT classified as a macronutrient?
Which of the following is NOT classified as a macronutrient?
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Which nutrients are classified as energy-producing?
Which nutrients are classified as energy-producing?
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What is the unit of measurement for food energy?
What is the unit of measurement for food energy?
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How much energy is needed to raise 1 kg of water by 1°C?
How much energy is needed to raise 1 kg of water by 1°C?
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What process do nutrients undergo to produce energy usable by the body?
What process do nutrients undergo to produce energy usable by the body?
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What is the primary purpose of non-energy producing nutrients?
What is the primary purpose of non-energy producing nutrients?
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What is used to measure calories in food?
What is used to measure calories in food?
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Which statement correctly differentiates between calorie and kilocalorie?
Which statement correctly differentiates between calorie and kilocalorie?
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What is a key reason vitamins are often destroyed during cooking?
What is a key reason vitamins are often destroyed during cooking?
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Which minerals are considered essential and must be obtained from food intake?
Which minerals are considered essential and must be obtained from food intake?
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What is the definition of nutrient claims on food labels?
What is the definition of nutrient claims on food labels?
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Which of the following is an example of a health claim?
Which of the following is an example of a health claim?
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What does it mean when a food label states 'cholesterol-free'?
What does it mean when a food label states 'cholesterol-free'?
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What requirement must health claims on foods meet?
What requirement must health claims on foods meet?
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How are daily values (DV) interpreted for minerals on food labels?
How are daily values (DV) interpreted for minerals on food labels?
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Study Notes
Exam Information
- A calculator is required for midterms and final exams
- Midterm: 2 hours, 80 multiple choice questions
- Final: 3 hours, 100 multiple choice questions
Learning Goals
- Explain the importance of nutrition for health
- Describe factors affecting food choices
- Name and sub-classify the six major nutrient classes
- Calculate energy content of nutrients
- Define Dietary Reference Intakes (DRI), EER, and AMDR, and explain their purposes
- Explain how dietary ideals and Canada's Food Guide are used for healthy diets
- Understand how to evaluate food labels for dietary and health goals
What is Nutrition?
- The science of foods and nutrients (including phytochemicals)
- Foods provide energy and nutrients (macronutrients and micronutrients)
- Energy and nutrients support bodily functions (maintenance, growth, and repair)
Why is Nutrition Important?
- Nutrition is a key factor contributing to overall health
- Factors like exercise, environment (smoking, pollution, stress, alcohol) also affect health
- Nutrition can prevent diseases and reduce risks (e.g., colon cancer, osteoporosis)
Wellness Wheel
- A tool to assess all aspects of wellness
- Physical health: achieved through smart diet and activity choices
- Social health: connecting with others in the community
- Spiritual health: establishing peace and harmony in daily life
- Emotional health: understanding and managing emotions
- Occupational health: fulfilling in job/work
Nutritional Choices and Health
- Individual daily choices may have limited immediate impact
- Cumulative effects of choices over years have a large impact on overall wellness
- Positive choices enhance health, while poor choices increase the risk for disease
The Health Line
- A continuum of health states (from optimal wellness to death)
- Health can fall anywhere along this continuum based on external factors and personal choices
Diseases and Nutrition
- Certain diseases have a strong nutritional component (e.g., osteoporosis, osteoarthritis, cancer, type 2 diabetes, heart disease, high blood pressure, obesity)
- Nutritional deficiencies and toxicities can cause diseases, as seen in scurvy, iron-deficiency anemia, and hypercalcemia.
Health Care Professional Role
- Healthcare professionals have a unique role in promoting positive health behaviors
- Educating clients about positive health behaviors and choices is important
- Should serve as role models for healthy behaviors
Food Choices
- Many factors affect food choices, not just nutrition (e.g., taste, habit, emotions, ethics, religion, social interactions, marketing, convenience, age, body image, medical conditions)
Health and Nutrition
- Food manufacturers and restaurants respond to health concerns
- Utilizing naturally-healthy foods; processing to reduce sodium/fat
- Development of foods that offer health benefits (functional foods)
The Nutrients
- Six classes: carbohydrates, lipids, proteins, vitamins, minerals, and water
- Carbohydrates, lipids, and proteins produce energy for bodily functions
- Vitamins and minerals aid in metabolism and other bodily processes
- Water is essential for all bodily processes
Nutrient Subclasses
- Organic vs. inorganic
- Essential vs. non-essential
- Macronutrient vs. micronutrient
- Energy producing vs. non-energy producing
Organic vs. Inorganic Nutrients
- Organic nutrients contain carbon
- Inorganic nutrients do not contain carbon (e.g., water, minerals)
Essential vs. Non-essential Nutrients
- Essential nutrients cannot be made by the body
- Non-essential nutrients can be made by the body
Macronutrients vs. Micronutrients
- Macronutrients are needed in large amounts (grams)
- Micronutrients are needed in small amounts (mg or µg)
Energy-producing vs. Non-energy-producing Nutrients
- Energy-producing nutrients (carbohydrates, lipids, proteins) produce energy through metabolism
- Non-energy-producing nutrients (vitamins, minerals, and water) aid in processes
What is Food Energy?
- Food energy is the chemical energy released from foods
- Measured in kilocalories (kcal)
- 1 kcal: amount of energy to raise 1 kg of water by 1°C
Wilbur Olin Atwater
- Pioneer in studying kilocalories related to food consumption
- Used caloric measurement to evaluate food quality and determine nutrient content
Macronutrient Energy Contributions
- Carbohydrates and proteins provide 4 kcal/g
- Fats provide 9 kcal/g
- Alcohol provides 7 kcal/g
Calculating Food Energy
- Calculation of the energy provided by different foods based on carbohydrate, protein, and fat content
Carbohydrates
- Primary energy source (particularly for the brain)
- Found in vegetables, fruits, grains, and legumes
Lipids
- Another source of energy
- Important for other bodily functions
- Found in oils, butter, animal fats, dairy products
Proteins
- Essential for growth, repair, and maintenance
- Can be used as energy source
- Obtained from meat, poultry, fish
Vitamins
- Essential for regulating biological processes
- Water-soluble and fat-soluble
- Sensitive to heat or chemical changes
Minerals
- Essential for regulating many bodily functions
- Major minerals and trace minerals
- Indestructable (not sensitive to heat or chemical changes)
Vitamins and Minerals
- Involved in various bodily processes (e.g., metabolism, oxidative protection, blood health, bone health)
Water
- A nutrient
- Supports all bodily functions
Nutrition and Health
- Determining nutrient needs based on individual characteristics: energy balance, body composition, physical activity, pregnancy/lactation, and different developmental stages
- Importance of proper nutrition in healthcare systems and use of nutrition as treatment therapy
Dietary Reference Intakes (DRI)
- Table defining the desired range of amounts of energy and nutrients
- DRIs used to plan and assess diets
EAR (Estimated Average Requirement)
- Minimum amount to maintain body functions in half of the population
- Based on sex, age, weight, height, physical activity
RDA (Recommended Dietary Allowance)
- Set above EAR to ensure most of the population meets their dietary intake needs
AI (Adequate Intake)
- Used when scientific evidence is not sufficient to establish an RDA
- Represents the "best guess" based on scientific judgment
UL (Tolerable Upper Intake Level)
- Maximum amount deemed safe from toxicity
- Intake above this level could increase the chance of adverse health effects
Dietary Guidelines
- Health Canada’s Food Guide: simplified guidelines for eating healthy
- Organized by food groups
Food Labels
- Evaluate food information to make informed choices
- Reference Daily Values (DV) guide selections
- Recognize nutrient and health claims on food labels using Canadian guidelines
Using DRIs
- Application of the various DRIs to assess individual diets
- Information to evaluate individual needs for appropriate intake
Estimated Energy Requirement (EER)
- Predicts the amount of energy intake for healthy adults
- Based on age, sex, weight, height, and activity level
Practice Problems
- Several examples for applying formulas to estimate different individuals' EER (Estimated Energy Requirement)
Acceptable Macronutrient Distribution Ranges (AMDRs)
- Ranges of intakes for energy-producing nutrients (carbohydrates, fats, protein)
- Ensure adequate energy and nutrients and reduce risk of chronic disease
- Examples: carbohydrate 45-65%, fat 20-35%, and protein 10-35% of daily kilocalorie intake
Who to Trust for Dietary Advice?
- Registered dietitians, professionals with advanced degrees, and qualified medical/nursing professionals.
- Avoid self-diagnosing or treating any health concern with dietary advice alone
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Description
Test your knowledge on nutrition concepts, calorie values, and the impact of dietary choices on health. This quiz covers important macronutrients, their energy contributions, and the relationship between food and disease. Understand the factors that influence overall wellness and nutritional health.
