Nutrition Course Syllabus 326COMM-3
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Questions and Answers

What is the primary role of poly-unsaturated fatty acids in the body?

  • Increasing the risk of coronary heart disease
  • Controlling physiological functions (correct)
  • Serving as a source of quick energy
  • Providing insulation against cold
  • Which of the following is a source of trans-fatty acids?

  • Deep fried fast foods (correct)
  • Fresh fruits
  • Fresh vegetables
  • Whole grains
  • Which of the following best describes the effect of trans-fatty acids on cholesterol levels?

  • They increase HDL cholesterol and lower LDL cholesterol
  • They elevate LDL cholesterol and decrease HDL cholesterol (correct)
  • They do not affect cholesterol levels
  • They increase both LDL and HDL cholesterol
  • What is a consequence of a high-fat diet regarding obesity?

    <p>It poses a threat to human health by encouraging obesity</p> Signup and view all the answers

    What does the term 'nutrition' primarily refer to?

    <p>The science of food and its impact on health</p> Signup and view all the answers

    What is phrenoderma, and what is it associated with?

    <p>A deficiency of essential fatty acids in the diet</p> Signup and view all the answers

    Which of the following is NOT considered a section of nutrition?

    <p>Culinary arts</p> Signup and view all the answers

    What is the effect of refining oils?

    <p>It improves oil quality without altering fat composition</p> Signup and view all the answers

    Which nutrient is specifically mentioned as a dietary constituent?

    <p>Carbohydrates</p> Signup and view all the answers

    What is the main focus of dietetics?

    <p>Planning meals for health</p> Signup and view all the answers

    Which of the following conditions is considered a specific nutritional disease?

    <p>Nutritional anemia</p> Signup and view all the answers

    What is an example of a method to evaluate protein in the body?

    <p>Anthropometric measurements</p> Signup and view all the answers

    Which type of fatty acid is primarily associated with increased cholesterol levels?

    <p>Saturated fatty acids</p> Signup and view all the answers

    Which of the following best defines Protein Energy Malnutrition (PEM)?

    <p>Inadequate intake of protein and energy</p> Signup and view all the answers

    In which fields has the science of nutrition extended its influence?

    <p>Agriculture and sociology</p> Signup and view all the answers

    Which of the following food classifications is based on their primary function in the body?

    <p>Classification by predominant function</p> Signup and view all the answers

    Which nutrient is considered a macronutrient and is essential for building body tissues?

    <p>Proteins</p> Signup and view all the answers

    Which nutrient contains nitrogen as a distinctive element that carbohydrates and fats do not?

    <p>Proteins</p> Signup and view all the answers

    What is the primary role of micronutrients in the body?

    <p>Support bodily functions in small amounts</p> Signup and view all the answers

    Which of the following foods is classified as energy-giving?

    <p>Cereals</p> Signup and view all the answers

    What percentage of amino acids are considered essential for human nutrition?

    <p>9 out of 20</p> Signup and view all the answers

    Which of the following nutrients contributes to body-building and contains carbon, hydrogen, oxygen, nitrogen, and sulphur?

    <p>Proteins</p> Signup and view all the answers

    Which of the following classifications includes nuts and oilseeds based on their nutritive value?

    <p>Fats and oils</p> Signup and view all the answers

    Which of the following compounds is NOT typically considered a macronutrient?

    <p>Vitamins</p> Signup and view all the answers

    What is a primary role of protective foods in human nutrition?

    <p>To enhance immunity</p> Signup and view all the answers

    Which of the following is NOT a non-essential amino acid?

    <p>Cysteine</p> Signup and view all the answers

    What defines a protein as 'biologically complete'?

    <p>It contains all the essential amino acids in amounts corresponding to human needs.</p> Signup and view all the answers

    Which of the following proteins is mentioned as being the best among food proteins?

    <p>Egg proteins</p> Signup and view all the answers

    Which of the following functions is NOT associated with proteins?

    <p>Production of carbon dioxide</p> Signup and view all the answers

    What is the quality assessment method for dietary protein discussed?

    <p>Amino acid content and digestibility coefficient</p> Signup and view all the answers

    Which sources of protein are typically poorer in essential amino acids?

    <p>Pulses and cereals</p> Signup and view all the answers

    Which of the following substances is NOT listed as being synthesized from proteins?

    <p>Carbohydrates</p> Signup and view all the answers

    What is one way to express the digestibility of a nutrient?

    <p>Intake minus the amount excreted in feces</p> Signup and view all the answers

    What are supplementary proteins derived from plant sources intended to achieve?

    <p>To complement and provide a protein profile similar to animal proteins</p> Signup and view all the answers

    Which nutrient is primarily used for providing energy at 4 kcal per gram?

    <p>Protein</p> Signup and view all the answers

    What does net protein utilization measure?

    <p>The proportion of ingested protein retained in the body.</p> Signup and view all the answers

    Which of the following is NOT a principal feature of severe protein-energy malnutrition (PEM)?

    <p>Severe fat retention</p> Signup and view all the answers

    Which type of fatty acid is lauric acid classified as?

    <p>Saturated</p> Signup and view all the answers

    What is the most important essential fatty acid (EFA)?

    <p>Linoleic acid</p> Signup and view all the answers

    Which of the following classifications of lipids primarily functions as chemical messengers?

    <p>Compound lipids</p> Signup and view all the answers

    In what physical state are fats classified as solid at 20°C?

    <p>Solid fats</p> Signup and view all the answers

    Which type of fat is most likely to come from animal sources?

    <p>Saturated fats</p> Signup and view all the answers

    Which of the following is a source of vegetable fats?

    <p>Coconut oil</p> Signup and view all the answers

    Essential fatty acids must be obtained from:

    <p>Food sources</p> Signup and view all the answers

    What is the main component of fats after hydrolysis?

    <p>Fatty acids and glycerol</p> Signup and view all the answers

    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.
    • 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.

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