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Questions and Answers
What is the primary role of poly-unsaturated fatty acids in the body?
Which of the following is a source of trans-fatty acids?
Which of the following best describes the effect of trans-fatty acids on cholesterol levels?
What is a consequence of a high-fat diet regarding obesity?
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What does the term 'nutrition' primarily refer to?
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What is phrenoderma, and what is it associated with?
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Which of the following is NOT considered a section of nutrition?
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What is the effect of refining oils?
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Which nutrient is specifically mentioned as a dietary constituent?
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What is the main focus of dietetics?
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Which of the following conditions is considered a specific nutritional disease?
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What is an example of a method to evaluate protein in the body?
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Which type of fatty acid is primarily associated with increased cholesterol levels?
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Which of the following best defines Protein Energy Malnutrition (PEM)?
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In which fields has the science of nutrition extended its influence?
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Which of the following food classifications is based on their primary function in the body?
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Which nutrient is considered a macronutrient and is essential for building body tissues?
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Which nutrient contains nitrogen as a distinctive element that carbohydrates and fats do not?
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What is the primary role of micronutrients in the body?
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Which of the following foods is classified as energy-giving?
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What percentage of amino acids are considered essential for human nutrition?
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Which of the following nutrients contributes to body-building and contains carbon, hydrogen, oxygen, nitrogen, and sulphur?
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Which of the following classifications includes nuts and oilseeds based on their nutritive value?
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Which of the following compounds is NOT typically considered a macronutrient?
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What is a primary role of protective foods in human nutrition?
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Which of the following is NOT a non-essential amino acid?
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What defines a protein as 'biologically complete'?
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Which of the following proteins is mentioned as being the best among food proteins?
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Which of the following functions is NOT associated with proteins?
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What is the quality assessment method for dietary protein discussed?
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Which sources of protein are typically poorer in essential amino acids?
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Which of the following substances is NOT listed as being synthesized from proteins?
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What is one way to express the digestibility of a nutrient?
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What are supplementary proteins derived from plant sources intended to achieve?
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Which nutrient is primarily used for providing energy at 4 kcal per gram?
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What does net protein utilization measure?
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Which of the following is NOT a principal feature of severe protein-energy malnutrition (PEM)?
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Which type of fatty acid is lauric acid classified as?
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What is the most important essential fatty acid (EFA)?
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Which of the following classifications of lipids primarily functions as chemical messengers?
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In what physical state are fats classified as solid at 20°C?
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Which type of fat is most likely to come from animal sources?
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Which of the following is a source of vegetable fats?
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Essential fatty acids must be obtained from:
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What is the main component of fats after hydrolysis?
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Study Notes
Introduction to Nutrition
- Nutrition is the science of food and its relationship to health, focusing on nutrients' roles in growth, development, and maintenance.
- Important terms include nutrient (specific dietary constituents like proteins, vitamins, and minerals) and dietetics (practical application of nutrition principles).
Sections of Nutrition
- Dietary constituents
- Nutritional requirements
- Assessment of nutritional status
- Nutritional problems in public health
- Nutrition programs
Macronutrients
- Macros include carbohydrates, fats, and proteins, recognized in the 19th century as energy-yielding.
- Nutritional diseases include Protein Energy Malnutrition (PEM), endemic goiter, nutritional anemia, blindness, and diarrheal diseases.
Food Classification
- By origin: Animal and vegetable sources.
- By chemical composition: Proteins, fats, carbohydrates, vitamins, and minerals.
- By predominant function: Body-building, energy-giving, and protective foods.
- By nutritive value: Categories include cereals, pulses, vegetables, nuts, fruits, animal foods, fats, sugars, and miscellaneous foods.
Nutrients Overview
- Approximately 50 different nutrients exist, categorized into macronutrients (proteins, fats, carbohydrates) and micronutrients (vitamins, minerals).
- Most foods contain multiple nutrients, contributing to overall dietary intake.
Proteins
- Complex organic nitrogenous compounds made of carbon, hydrogen, oxygen, nitrogen, and sulfur.
- Essential amino acids (9 out of 20) must be obtained through diet (e.g., leucine, lysine).
- Proteins are classified as biologically complete if they contain all essential amino acids in adequate amounts.
Functions of Proteins
- Bodybuilding, tissue repair, maintenance of osmotic pressure, and synthesis of antibodies, enzymes, and hormones.
- Provide 4 kcal of energy per gram.
Sources of Proteins
- Animal sources: Milk, meat, eggs, cheese, and fish, offering all essential amino acids.
- Plant sources: Pulses, cereals, and nuts, generally low in essential amino acids but can be combined for a complete protein profile.
Protein Evaluation
- Measured by amino acid content, digestibility, and suitability to meet bodily protein needs.
Protein Energy Malnutrition (PEM)
- Characterized by muscle and fat wasting, low weight for height, and mental changes like irritability.
Fats
- Solid at room temperature (20°C), provide 9 kcal per gram.
- Classified into simple lipids (like triglycerides), compound lipids (like phospholipids), and derived lipids (like cholesterol).
Fatty Acids
- Saturated (lauric, palmitic, stearic) vs. unsaturated (monounsaturated, polyunsaturated).
- Essential fatty acids (e.g., linoleic acid) must be obtained from food sources.
Sources of Fats
- Animal fats: Dairy products, meat fat.
- Vegetable fats: Groundnut, sesame, and coconut oils.
Functions of Fats
- Provide energy, support fat-soluble vitamin absorption, insulate organs, and regulate physiological functions.
- Cholesterol is crucial for hormone synthesis and cell membranes.
Trans-Fats
- Formed by partial hydrogenation of polyunsaturated fats; linked to increased heart disease risk.
- Common sources include fast foods, margarine, and processed snacks.
Fat-Related Health Issues
- High-fat diets contribute to obesity.
- Essential fatty acid deficiency can lead to skin issues such as phrenoderma, alleviated by a diet rich in EFAs and B-vitamin complex.
Nutritional Requirements
- Calculate daily intake for fats, carbohydrates, and proteins based on caloric needs (e.g., 2000 Calories).
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Description
This quiz covers the foundational aspects of nutrition, focusing on the classification of food, and macro nutrient roles including carbohydrates, fats, and proteins. Students will learn about their sources, functions, and the requirements necessary for a healthy metabolism. Dive into the essentials of nutrition and enhance your understanding of dietary impacts on health.
