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Questions and Answers
What is a significant effect of polyunsaturated fats from ω-6 sources?
Which of the following is a characteristic of ω-3 fatty acids?
What affects the body's synthesis of eicosanoids?
Which statement about trans fatty acids is correct?
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What is the recommended daily intake of fiber for adult women in the USA?
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What is a consequence of a food intake that exceeds energy expenditure?
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What is the primary form of energy intake recommended for healthy eating?
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Which macronutrient is strongly correlated with elevated cholesterol levels and coronary heart disease?
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What does Basal Metabolic Rate (BMR) refer to?
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Which of the following best describes the term Daily Energy Expenditure (DEE)?
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Which fat is advised to be limited due to its correlation with high LDL cholesterol?
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What is the acceptable macronutrient distribution range (AMDR) intended to reduce?
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What unit is commonly used to quantify the energy content of food?
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What is the primary purpose of nutrients in the body?
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What is the primary source of monounsaturated fats linked to lower cholesterol?
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Which condition is least likely to be associated with under-nutrition?
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Which essential nutrient is crucial for preventing diseases related to malnutrition?
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Which lipid is associated with decreased risk of coronary heart disease when at higher levels?
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How often is the lining of the small intestine replaced?
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What might result from too much or insufficient intake of essential nutrients?
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Which of the following is a key factor influencing energy expenditure?
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What is the recommended daily intake of carbohydrates for proper functioning of carbohydrate-dependent tissues?
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Which type of sugar is linked to dental caries and should comprise less than 25% of total energy intake?
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What is the main consequence of carbohydrate intake falling below 130 g/day?
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What is the primary characteristic that differentiates kwashiorkor from marasmus?
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Which of the following describes a quality measure for dietary protein?
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Which essential nutrients cannot be synthesized by the human body and are crucial for normal metabolism?
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What is a common deficiency that affects physiological functions due to a lack of essential minerals?
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Which dietary factor is considered to be non-essential, as carbon skeletons of amino acids can be converted into glucose?
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What characterizes Kwashiorkor?
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Which condition primarily results from greater calorie deprivation than protein deprivation?
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What is the primary route used for Total Parenteral Nutrition in long-term intravenous feeding?
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Which of the following components is NOT included in Total Parenteral Nutrition?
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What is the main indication for Total Parenteral Nutrition?
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What complication is associated with administering nutrients via peripheral veins?
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A patient with Crohn's disease would likely require which type of nutritional support?
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Which of the following is NOT a component of Total Parenteral Nutrition?
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Study Notes
Principles of Nutrition
- Nutrition is a multi-step process involving food consumption, degradation into nutrients, absorption, and utilization.
- Nutrients provide energy and building blocks for the body's molecules and cells.
Steady State
- The body is in a steady state, where atoms and molecules constantly change, while structures and appearance remain relatively constant.
- This steady state includes continuous cell replacement: skin cells replaced entirely in 7 years, adipose fat pads in 1 year, red blood cells in 120 days, and the small intestine lining every 4-5 days.
Over- & Under- Nutrition
- Over-nutrition occurs when food intake exceeds energy expenditure, leading to obesity.
- Under-nutrition occurs when food intake falls short of energy expenditure, resulting in emaciation, wasting, marasmus, and kwashiorkor.
- Both obesity and severe under-nutrition are associated with increased mortality.
Energy
- Calories quantify the energy content of food: 1 Calorie is the amount of energy needed to raise the temperature of 1 gram of water by 1 °C.
- A Dietary Calorie is equal to 1000 calories (1kcal).
- Energy expenditure varies significantly between individuals, influenced by factors such as personal preference, habit, ethnicity, social gatherings, convenience, body image, emotions, and medical reasons.
Proportions for Healthy Eating
- Approximately half of the energy intake should be from carbohydrates.
- One-third, at most, should come from fats.
- The remaining portion should be derived from protein.
Healthy Eating Pyramid
- The healthy eating pyramid provides a visual guide for balanced nutrition.
Healthy Eating Plate
- The healthy eating plate emphasizes the importance of fruits, vegetables, grains, protein, and healthy fats.
Essential Nutrients
- Essential nutrients include water, carbohydrates, lipids, proteins, vitamins, and minerals.
- Deficiencies, excesses, and imbalances in these nutrients can lead to malnutrition and related diseases.
Macronutrients
- Macronutrients are energy-providing molecules consumed in large amounts: carbohydrates, lipids, and proteins.
- The Acceptable Macronutrient Distribution Range (AMDR) provides guidelines to reduce disease risk while ensuring adequate nutrition.
Energy Produced by Macronutrients
- Carbohydrates yield 4 kcal/g.
- Protein yields 4 kcal/g.
- Fats yield 9 kcal/g.
- Alcohol yields 7 kcal/g.
Lipids
- Elevated plasma cholesterol is associated with coronary heart disease (CHD), with LDL considered "bad" and HDL associated with decreased risk.
- Statins are medications effective in reducing plasma cholesterol and decreasing CHD risk.
Lipids: Saturated, Monounsaturated, and Polyunsaturated Fats
- Saturated fats, found in dairy, meat, and some vegetable oils (e.g., palm oil), are strongly correlated with high cholesterol, LDL, and CHD.
- Monounsaturated fats, found in vegetable oils and fish, can lower LDL and increase HDL when substituted for saturated fats.
- The Mediterranean diet, rich in olive oil, fish, and seasonal fresh food, is associated with low saturated fat, low cholesterol, low LDL, and reduced CHD risk.
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Polyunsaturated fats include omega-6 (linoleic acid) and omega-3 (linolenic acid).
- Omega-6 sources include nuts, avocados, and sesame oil.
- Omega-3 sources include fatty fish, flaxseed oil, and walnuts.
- Trans fatty acids, formed during the industrial hydrogenation of vegetable oils, behave like saturated fats and elevate LDL.
- Dietary cholesterol, found only in animal products, is less important than the amount and type of fatty acids consumed.
- Fat-soluble vitamins include A, D, K, and E.
Dietary Carbohydrates
- Carbohydrates include mono-, di-, and polysaccharides, as well as fiber.
- Fiber is indigestible and contributes to bulk, delayed gastric emptying, increased bowel motility, and lowered LDL.
- The glycemic index relates to how quickly carbohydrates are digested and absorbed. Foods with a low glycemic index promote satiety and may help manage blood glucose levels in individuals with diabetes.
- Carbohydrates are not considered "essential" as the carbon skeletons of amino acids can be converted to glucose.
- Simple sugars, while providing the same energy as complex carbohydrates and proteins, are linked to dental caries.
- It's recommended that simple sugars constitute less than 25% of total energy intake to avoid displacing nutrient-rich foods.
Protein
- Essential amino acids are those that cannot be synthesized by the body at a sufficient rate for normal growth.
- The quality of dietary protein is determined by its digestibility and amino acid score.
- Animal sources generally provide high-quality protein, while plant sources are generally lower quality.
- Plant-based protein sources can be combined to create a complete, high-quality protein diet.
Other Essential Dietary Factors
- Vitamins are organic compounds that cannot be synthesized by the body and are required for normal metabolism. They act as co-factors for enzymes or precursors for hormones (e.g., vitamin D converted to hormone).
- Minerals and trace elements are inorganic elements with physiological functions, acting as cofactors, contributing to membrane potentials, bone health, etc. Common deficiencies include iron, iodine, zinc, and selenium.
- Water is essential for various bodily functions.
Under-nutrition
- Marasmus is a severe form of under-nutrition that can affect both children and adults.
- Kwashiorkor affects only children and is characterized by fluid retention, edema, and fatty infiltration of the liver.
Protein-calorie Malnutrition
- Kwashiorkor is associated with greater protein deprivation than calorie deprivation, often occurring during weaning.
- Marasmus involves greater calorie deprivation than protein deprivation.
Nutritional Support
- Nutritional support ranges from simple advice to long-term total parenteral nutrition (TPN).
- TPN is indicated for patients unable to eat or absorb food adequately from the gastrointestinal tract.
Total Parenteral Nutrition (TPN)
- TPN is a form of complete artificial nutrition, administered through a central venous catheter or peripheral veins over shorter durations (1-2 weeks).
- Components of TPN include water, calories (glucose and lipids), salts, amino acids, and vitamins.
Complications Associated with TPN
- TPN can lead to various complications, including hepatic steatosis (fatty liver), hyperglycemia (high blood sugar), electrolyte imbalances, and infections.
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Description
Test your knowledge on the principles of nutrition, including nutrient functions, steady state in the body, and the impacts of over- and under-nutrition. This quiz covers essential concepts to understand how nutrition affects health and wellbeing.
