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NUT-2202 Study Guide - Quiz Guide: Dietary Reference Intake, Saturated Fat, Nutrient Density

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School
App State
Department
Nutrition
Course
NUT-2202
Professor
Laurel Wentz

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Document Summary

Essential nutrients the nutrients the body does not make enough of and thus we need to consume to obtain. Non-nutrients (phytochemicals) phytochemicals are the components of food that give it its distinct color, taste, etc. Calories the unit of measurement for the energy in food. Scientifically, (kilocalories = kcal = calories) a calorie is the amount of heat energy required to raise the temperature of 1 kg of water 1 . Dietary guidelines increase the intake of fruits and vegetables. Decrease the intake of saturated fats, sugars, and salt. Nutrient density nutrient density is a comparison of the amount of nutrients in a food. Nutrient dense foods have a lot of nutrients. Characteristics of a healthy diet there are 5 characteristics or habits of a healthy diet. Variety: eat a variety of foods to get all needed nutrients. Moderation: limit saturated fats, salt, and sugar. Balance: balance your food to reach nutrient requirements.

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Related Questions

Background: In this assignment, you willinvestigate the chemical composition of the foods we eat as ourbodies break down food by the digestive process.

The USDA Nutrient Data Laboratory has posted a resourcethrough which you can investigate the chemical composition offoods. Go to the USDA Lab Link at USDA Nutrient DataLaboratory: http://ndb.nal.usda.gov/

Instructions

  1. Type in a keyword, then select a food group using the drop-downarrow, then click "submit."
  2. This pulls up a menu with lots of choices.
  3. Choose one food choice, then click "submit"
  4. Next choose a portion size, then click "submit"
  5. This will bring up the nutritional informationneeded to complete the assignment.

Example:

  • Keyword: Apple
  • Select Food Group: Fruits and FruitJuice
  • Apples, raw, with skin.
  • One medium

Assignmentdetails:

A. Nutrition: Analyze the nutritionalcomponents of the food you select; and in your own words, answerthe following questions using the USDA Nutrient Data Laboratory Website as listed in the unit Web resources:

  1. What was the food and portion size you chose?
  2. Describe its composition in terms of carbohydrates, lipids, andproteins.
  3. How many calories are in your food item? (Found in the Databaseas Energy – kcal)
  4. List some of the most common vitamins and minerals in this fooditem.
  5. Are there other important nutritional components of this fooditem? If so, list these. If not, say so.

B. Water:

  1. How much of your food item is water?
  2. Provide one reason why water is important for life. Toadequately answer this question, it will be necessary to explain areason for water’s importance based upon its chemical and /orphysical properties.

C. Biological Molecule:

  1. State the most abundant category of biological molecule in yourfood: carbohydrates, lipids, or proteins.
  2. Describe the structure of this type of molecule, and itsprimary function(s). This section will not be a one sentence answer.In order to adequately “describe†an entire category ofbiological molecules, you will need to briefly review their basicmolecular structures and functions.

D. Recommendation:

After identifying the nutritional components, discuss WHY youwould or would not recommend this food item as part of a healthy,nutritious diet. Be sure to use references and guidelines such asthe Food Pyramid and Recommended Daily Allowances to support yourrecommendations.

11. Which of the following is an attribute of a scientifically literate person?

A. Creates templates for understanding

B. Constructs hypothetical arguments for discussion

C. Respects the rights of self determination

D. Uses scientific evidence to understand the natural world

E. Reports on social phenomena consistently

12. Which of the following does not contribute to the Calorie intake of a person?

A. Protein

B. Carbohydrate

C. Fat

D. Alcohol

E. Water

13. Which of the following is not a technique used to measure body composition?

A. Skin-fold calipers

B. Bod PodÒ

C. Body mass index

D. Hydrostatic weighing

E. Light absorption technique

14. Which of the following behavioral techniques supports healthy body weight changes?

A. Feasting

B. Fasting

C. Goal setting and a plan

D. Eating vegetables and meat

E. Regularly measuring body composition

15. The purpose of the warm-up is to:

A. Slowly increase the pulse rate to an aerobic level.

B. Facilitate vascular changes (splenic shunt) to accommodate aerobic exercise.

C. Gear up the energy metabolism, i.e., increase the delivery of oxygen and nutrients to the working muscle, and raise the temperature to an optimal level for energy production.

D. Increase the elasticity of the muscle fibers, which helps to prevent muscle, tendon, ligament, and joint injuries, as well as improve muscle contraction and preserve muscle glycogen in addition to reducing the amount of lactic acid build-up in the muscles.

E. All of the above

16. Which of the following reflects an improvement in cardiovascular health resulting from regular engagement in aerobic exercise?

A. Increased lean body mass

B. Increase in high-density lipoprotein cholesterol (HDL)

C. Stress relief

D. Improvement in sleep pattern

E. Reduced risk for developing certain types of cancer

17. The purpose of a cool-down is to:

A. slowly decrease pulse rate.

B. decrease core body temperature.

C. slowly constrict blood vessels.

D. continue adequate supply of blood to the brain, and facilitate removal of metabolic waste products from the muscles.

E. All of the above

18. A person trying to gain lean body mass has:

A. increased fluid needs.

B. decreased fat needs.

C. altered fitness needs.

D. increased protein and strength training needs.

E. decreased electrolyte needs.

19. Vitamin A in the form of _____ is used to treat acne.

A. retinol

B. retinal

C. retinoic acid

D. beta-carotene

E. lycopene

20. Which of the following is a genetic disease for which a low intake of copper is a component of treatment?

A. Pellagra

B. Wilson’s disease

C. Hemochromatosis

D. Beriberi

E. Goiter

21. Which of the following nutrients is used to treat scurvy?

A. Folate

B. Riboflavin

C. Vitamin C

D. Niacin

E. Vitamin D

22. Which of the following groups is at highest risk for hemolytic anemia?

A. Premature infants

B. Elderly people who do not get exposure to sunlight

C. Pregnant women

D. Teenagers who do not drink enough water

E. Someone who does not consume animal meat or products

23. Iron deficiency causes:

A. microcytic normochromic anemia.

B. macrocytic hypochromic anemia.

C. microcytic hypochromic anemia.

D. macrocytic normochromic anemia.

E. macrocytic hyperchromic anemia.

24. Acrodermatitis enteropathica is caused by a deficiency of:

A. iron.

B. zinc.

C. chromium.

D. choline.

E. molybdenum.

25. Which of the following is required for the absorption of vitamin B12?

A. A coenzyme

B. Intrinsic factor

C. Vitamin C

D. Bile acids

E. None of the above

26. Which nutrient potentiates the action of insulin?

A. Magnesium

B. Fluoride

C. Chromium

D. Selenium

E. Iodine

27. Which mineral is a central component of vitamin B12?

A. Iron

B. Copper

C. Cobalt

D. Zinc

E. Molybdenum

28. Iodine is a component of:

A. hemoglobin.

B. myoglobin.

C. intrinsic factor.

D. insulin.

E. thyroxine.

29. Which of the following statements is not true regarding the diagnosis of a nutritional deficiency?

A. Dietary records should demonstrate low intake for that nutrient.

B. Blood levels should demonstrate high body levels of the nutrient.

C. Tissue levels should demonstrate low body levels of the nutrient.

D. Nutrient supplementation should correct the deficiency symptoms.

E. Clinical deficiency symptoms should be compatible with a low dietary intake.

30. Vitamin C helps maintain tissue integrity by:

A. neutralizing foreign proteins.

B. creating an alkaline cell environment.

C. recognizing cell boundaries.

D. forming collagen to bind cells together.

E. increasing inflammation

The people of Malaysia belong to three communities: the local people called Malays, immigrants from South India called Tamils, and immigrants from China. During the early 20th century, the Malays lived mainly in coastal villages, the Tamils worked on rubber estates, and the Chinese worked in tin mines. In general, the people were very poor and they consumed a limited variety of foods.[1] Rice was the staple diet of all three communities and therefore the key source of caloric and nutrient content. Malays typically grew their own rice and dehulled it before consuming it; dehulling partially removes the aleurone layer of the rice seed. Following their South Indian food habits, the Tamils ate parboiled rice, and the Chinese ate polished white rice imported from Thailand. It was found that among the three Malaysian communities, the Chinese community was much more prone to suffer from some degree of sub-optimal thiamin intake. Out of every 1,000 Chinese inhabitants, about 120 had mild thiamin deficiency, about 80 had severe thiamin deficiency, and about 16 people had died of it. Suboptimal intake of thiamin was rare in Malays and was not reported at all in Tamils.[1] Thiamin, also called Vitamin B1, is required for all tissues, and its deficiency causes the disease Beriberi. Less severe deficiency results in non-specific symptoms such as weight loss, malaise, irritability, and confusion. Although the origin of the word Beri-beri is disputed, it is believed to be a Philippine word meaning “I can’t, I can’t” and was probably coined to refer to the lack of neuromotor coordination in people afflicted with this disease.[2] Thiamin is water-soluble and is stable in the acidic medium. It is unstable to heat, oxygen, and UV light in neutral and alkaline medium. The active form of thiamin is thiamin pyrophosphate (TPP). This active form is a cofactor for pyruvate dehydrogenase and transketolase enzymes that are involved in the metabolism of carbohydrates. These enzymes play an important role in the biosynthesis of a number of cell constituents such as neurotransmitters, pentoses, and reduced equivalents, used in oxidant stress. The human body cannot store thiamin and therefore requires a continuous supply of the vitamin. The thiamin in an individual on a thiamin-free diet typically depletes in fewer than two weeks. Thiamin absorption is affected by compounds, called thiamin antagonists or anti-thiamin factors, that alter the structure of thiamin. These compounds include alcohols, polyphenols, flavonoids, and thiaminase, a heat labile enzyme found in certain foods.[2] In affluent countries, where the diet is rich in thiamin, the most common cause of thiamin deficiency is excessive alcohol consumption. Alcohol intake affects thiamin status in two ways. First, alcoholics get a significant percentage of their daily energy intake from alcoholic beverages, which are nutrient deficient. In other words, alcoholics replace their consumption of nutrient dense foods that are part of their normal diet with the consumption of nutrient deficient alcohol. Second, alcohol inhibits the intestinal ATPase involved in the absorption of thiamin.[4] Sub-clinical thiamin insufficiency associated with excessive alcohol consumption produces an encephalopathy called Wernicke-Korsafoff syndrome. Patients with this syndrome have a higher than normal incidence of abnormal transketolase, which has a very low binding affinity to TPP. This problem can be overcome by putting patients on high-dose thiamin therapy. Some patients, however, might have a form of abnormal transketolase that does not bind at all with TPP. Such people do not respond to high-dose thiamin therapy.[4] Thiamin deficiency is observed in individuals who have low thiamin intake and a diet rich in polished rice, especially if their diet also consists of anti-thiamin factors such as tea, coffee, raw fermented fish, and betel nuts. The minimum amount of thiamin needed by the body can increase because of increased physiological or metabolic demands arising from pregnancy and lactation, heavy physical exertion, illnesses like cancer, liver diseases, hyperthyroidism, and surgery. Since TPP is required for carbohydrate metabolism, the recommended dietary allowances for thiamin are based on the assumption that its intake is related to total energy intake. The recommended dietary allowance in the United States is 0.5 mg/1000 Kcal.

Questions
1. Thiamin deficiency was observed only in the Chinese community even though all three
communities had the same staple (rice) diet. Explain.
2. On packages of enriched rice sold in supermarkets, the rice preparation directions state that the
rice should not be washed before cooking. Explain.
3. Severe metabolic acidosis caused by high levels of lactate is often associated with thiamin
deficiency. Explain.
4. Provide two plausible explanations for what might cause above normal levels of pyruvate in blood
and urine. How can one determine which of the two explanations is correct?
5. Why does thiamin utilization increase among cancer patients?
6. A negative correlation exists between the need for thiamin and the amount of fat in the diet.
Explain.