Nutrition Lecture Quiz

Lecture #1: Chapter 1: Overview of Nutrition

• We often make less healthy food choices, despite knowing the benefits of healthy eating.
• Diet refers to the food and beverages a person consumes.
• Personal preference, habit, ethnic heritage, availability, positive/negative associations, emotions, religious beliefs, political views, environmental concerns, body weight, and health benefits all contribute to food choices.
• Hunger is a physiological drive for food, enabling survival. It's non-specific and satisfied by various food types.
• Appetite is a psychological desire for specific foods, spurred by environmental cues.
• Satiety is the state where there's no longer a desire to eat.

Nutrition and Health

• Poor nutrition over time is linked to chronic diseases and a rising obesity rate.
• Food plays a crucial role in supporting health.

What is Nutrition?

• Nutrition studies how food nourishes the body and impacts health.
• This involves ingestion, digestion, absorption, transport, metabolism, and excretion.
• Food provides energy, stimulates growth and helps maintain life.

Why is Nutrition Important?

• Proper nutrition supports overall wellness, encompassing physical, emotional, and spiritual health, going beyond simply avoiding disease.

What are Nutrients?

• Nutrients are food components essential for the body's functioning.
• They can provide energy, foster growth, development, and maintenance, and regulate bodily functions.
• Non-essential nutrients are created by the body from other nutrients.
• Essential nutrients must be obtained through food.

The Six Classes of Nutrients

• Carbohydrates, Lipids (fats), Proteins, Vitamins, Minerals, and Water.
• Macronutrients (carbohydrates, lipids, and proteins) are needed in larger amounts and provide energy.

What is a Calorie?

• A calorie (kcal) is a unit of energy.
• One kcal is the amount of heat required to raise the temperature of one kilogram of water by one degree Celsius.
• Different nutrients have different energy densities. (e.g., fat has a higher energy density than carbohydrates or protein).

Lecture #2: Chapter 2: Planning a Healthy Diet

• Diet planning basics include focusing on whole foods that are higher in fiber and phytochemicals (nutrient-dense) and lower in sodium and processed foods.
• Whole foods are generally higher in fiber and lower in energy density, compared to refined/processed foods which are higher in calories and less in fiber.
• Different types of nutrients and varied food selection are important.

Lecture #3: Chapter 3: Digestion, Absorption, and Transport

• Digestion processes food to break it down into nutrients.
• Absorption is the process of taking those nutrients into the body via blood or lymph.
• The digestive system (mouth to anus) is a continuous canal.
• Digestion starts in the mouth via mechanical (chewing) and chemical processes (salivary enzymes).
• The stomach mixes food (bolus) with gastric juices to form chyme.
• The small intestine is the main site for digestion and absorption (duodenum - primary digestion, jejunum/ileum -primary absorption).
• The digestive process involves multiple organs and enzymes specialized for particular functions (mouth, esophagus, stomach, small/large intestine, pancreas, liver, and gallbladder).