The Science of Nutrition Chapter 1 Quiz

Nutrition Overview

• Nutrition is defined as the science examining food, its nourishment role, and its health impact.
• Chronic diseases, such as heart disease and diabetes, develop slowly over years and are often related to poor nutrition.
• Healthy People 2020 is the national health promotion and disease prevention initiative in the U.S.

Nutrients and Energy

• Carbohydrates serve as the primary energy source for the body.
• Proteins are unique due to the presence of nitrogen, distinguishing them from carbohydrates and fats.
• Vitamins fall under the category of micronutrients, while minerals, which are inorganic, are essential nutrients.

Calories and Food Composition

• Carbohydrates, proteins, and fats contribute different amounts of kilocalories (kcal):
  • Carbohydrates and proteins provide 4 kcal/gram.
  • Fats yield the highest energy at 9 kcal/gram.
• Alcohol provides 7 kcal/gram but is not classified as a nutrient because it does not aid in body regulation or repair.

Food Choices and Classification

• Examples of carbohydrate-rich foods include wheat and lentils.
• Lipids consist of triglycerides, phospholipids, and sterols, and are not soluble in water.
• Glycine is not a lipid; it is an amino acid.

Macronutrients vs. Micronutrients

• The building blocks of proteins are amino acids.
• Inorganic micronutrients, such as minerals, are necessary for various body functions and are found in a variety of foods.

Nutrition Calculation Examples

• Kelly's breakfast of 85g carbohydrates, 20g protein, and 18g fat totals 582 kcal.
• Marcus's meal with 255g carbohydrates, 70g protein, 50g fat, and 8g alcohol totals 1,806 kcal.
• In Christopher's lunch, 40% of the kcal comes from fat, calculated to be 26%.

Key Misconceptions

• Lipids are not water-soluble, contradicting the common misconception that they are.
• Alcohol is not a nutrient, emphasizing the distinction between energy sources and essential dietary components.