Chapter ONE: Food Choices and Human Health

1. Is there a definition for neutraceutical?

A term that has no legal or scientific meaning but is sometimes used to refer to
foods, nutrients, or dietary supplements believed to have medicinal effects. Often
used to sell unnecessary or unproven supplements.
2. What is the leading cause of death?
Heart disease
3. Approximately 30% of medical schools do not require students to take a
nutrition
course.

4. Iron deficiency anemia responds to adjustments in ones nutrition

5. Which nutrients provide calories?
Protein, fat, carbohydrates
6. Which nutrient provides materials for body structures?
Protein
7. Define essential, as it applies to nutrition
Nutrients not made by the body must be consumed, otherwise the body has
deficiencies
8. Know the benefits of physical activity
Pg 4
9. Know the calories per gram of fats, protein and carbohydrates
9, 4, 4
10. 2/3 of the population do not consume enough fruits
11. When natural is found on food labels, does it have a definition?
Imply wholesomeness
12. Rice is a staple food in Southeast Asia.
13. Which factors influence a persons food choices?
Time to cook, not a high priority, craving fast food/sweets, taking vitamins instead
Advertising, availability, cost, emotional comfort, habit, personal preference/genetic
inheritance, positive/negative associations, region of the country, social pressure,
values or beliefs, weight, nutrition/health benefits

14. Many studies in the field of nutrition are Epidemiological studies;

which study daily
habits in people and disease.

15. You should try to consume more whole foods and less fast foods and
processed
foods.
16. You want balance in your diet, because some foods are high in one
nutrient and a
poor source of another.

Chapter 2: Nutrition Tools-Standards and Guidelines

1. Should you get 100% of the DRI for each nutrient?
Yes, to try and ensure adequate intake over time.
2. If a nutrient does not have a Tolerable Upper Intake Level should you
consume it in any amount?
Yes, just not past the UL because it is potentially toxic. Indispensable to consumers
who take supplements or consume foods and beverages to which vitamins or
minerals have been added. Safe upper limits for nutrients added to food and water
supplies.
3. Is physical activity a recommendation of the Dietary guidelines for
Americans, 2010?
Yes, it should balance out food intake
4. Is the Dietary Reference Intakes (DRI) appropriate for those with
medical
problems?
Made for healthy people not appropriate for those with medical problems
5. How much of a plate of food should contain fruits and vegetables,
according to the
USDA My Plate?
Half the plate
6. Food packages contain percentages of the Daily Values, based on a
person consumeing

how many calories?

2,000 calories
7. The amount of which types of lipids are listed on food labels?
Total fat/saturated fat, cholesterol
Chapter 3: The Remarkable Body
1. Is the timing of meals important because the digestive tract cannot
digest
foods at various times?
Timing of meals is important to feeling well, not bc the tract is unable to digest
certain food at certain times, but bc the body requires nutrients to be replenished
every few hours. Only limited during sleep and exercise.

2. What does the pancreas release in response to a high level of blood

sugar
(glucose)?
Insulin
3. What releases and secretes hormones into the blood?
Small intestine
4. What is the primary organ of digestion and absorption?
Intestinal tract
5. What nutrient is the stomachs main function to digest?
Starch-carbohydrates
6. What do bones have in reserve?
Calcium and other minerals
Chapter 4: The Carbohydrates: Sugar, Starch, Glycogen, and Fiber
1. Do we need to consume fewer starchy foods because carbohydrates
are
a fattening ingredient of foods?
Check portion sizes increase intake of fiber rich whole food sources nad reduce
intake of food high in refined white flour, added sugars, and the kind of fats
associated w/heart disease
2. Do most unrefined plant foods have a variety of fiber types?
Yes, most contain a mix

3. Does brown bread on a label ensure that the bread is made with
whole
grain flour?
No ingredients with brown color can still be ade with any kind of flour, incl. white
flour
4. Are the glycemic index and glycemic load of interest to those with
diabetes who are concerned with regulating blood glucose?
Lower GL in diet = less glucose buildup. Less insulin needed to maintain normal BG.
5. Has research shown that eating too much carbohydrates cause
diabetes?
Pg 133
6. Which animal derived foods contain significant amounts of
carbohydrates?
Milk or yogurt, cottage cheese
7. What are complex carbohydrates?
Long chains of sugar units arranged to form starch or fiber - polysaccharides
8. Which nutrient is the preferred fuel for most body functions?
Carbs - glucose
9. What are the effects of fiber?
111, 114
10.What does the first on the ingredient list on foods indicate?
Highest content
Chapter 5: Lipids: Fats, Oils, Phospholipids and Sterols
1. Which type of cholesterol raises risk of heart disease?
LDL too many trans fats
2. What is the best food source of Omega III Fatty Acids?
Oils of certain fish
3. Does hydrogenation affect essential fatty acids in oils and decrease the
activity of vitamins?
Hydrogenation may affect vitamins such as vit K decreasing activity in the body
4. Which vitamins are found in foods that contain fat?
A, D, E, K

5. What are EPA and DHA?

Omega 3 faty acids found abundantly in the oils of certain fish
Chapter 6: The Proteins and Amino Acids
1. Does adding protein, or amino acid supplements, to the diet of most
exercisers stimulate muscle building?

2. What is in protein and not in carbohydrates and fats?

3. What joins the amine group of one amino acid and the acid group of the
next amino acid in a protein?