Chapter 1 Study Questions with Answers - Nutrition

Answers to Study Questions
Chapter 1
1. Name three sensory aspects of food that influence our food choices.
Any three of the following: taste, smell, texture, appearance

2. How do our health beliefs affect our food choices?
Health beliefs are characterized by an individual's perception that he or
she is susceptible to a disease and, if so, that action can be taken to
prevent or delay its onset. People who feel susceptible to a disease are
more likely to heed recommendations based on information about the links
between dietary choices and the risk of that disease. They see that dietary
changes may lead to positive results.

3. List the six classes of nutrients.
Carbohydrates, lipids (fats and oils), proteins, vitamins, minerals, and
water

4. List the 13 vitamins.
Fat-soluble: vitamin A, vitamin D, vitamin E, and vitamin K
Water-soluble: thiamin (B1), riboflavin (B2), niacin (B3), pyridoxine (B6),
cobalamin (B12), folate, pantothenic acid, biotin, and vitamin C

5. What determines whether a mineral is a macromineral or a micro- (trace)
mineral?
Macrominerals are found in and used by the body in the largest amounts.
Microminerals are found in and used by the body in smaller amounts.

6. How many kilocalories are in 1 gram of carbohydrate, of protein, and of
fat?
Carbohydrates have 4 kilocalories per gram; proteins have 4 kilocalories
per gram; and fats have 9 kilocalories per gram.

7. What is an epidemiological study?
An epidemiological study observes and compares how disease rates vary among
different population groups and identifies conditions related to diseases
or conditions within the populations. This enables researchers to identify
associations between factors within the population and the particular
disease being studied.

8. What is the difference between an experimental and control group?
Subjects in the experimental group experience an intervention, while
subjects in a control group have similar characteristics and are not
treated. Specific elements of health or disease are measured and compared
between the two groups.

9. What is a placebo?
A placebo is an imitation treatment that looks the same as the experimental
treatment (such as a sugar pill) but has no effect. The placebo is
important for reducing bias because subjects do not know if they are
receiving the intervention and are less inclined to alter their responses
or reported symptoms based on what they think should happen.

Chapter 2
1. Define undernutrition and overnutrition
Undernutrition is poor health resulting from the depletion of
nutrients due to inadequate nutrient intake over time. It is most often
associated with poverty, alcoholism, and some types of eating disorders.
The most common type of overnutrition in the United States is due to
the regular consumption of excess calories, fats, saturated fats, and
cholesterol.

2. What is the purpose of the Dietary Guidelines for Americans? List the
nine focus areas of the 2005 Dietary Guidelines for Americans.
The purpose of the Dietary Guidelines for Americans is to provide science-
based advice to promote health and to reduce risk for chronic diseases
through diet and physical activity. Recommendations for healthy Americans
over the age of two are grouped under nine inter-related focus areas:
. Adequate Nutrients Within Calorie Needs
. Weight Management
. Physical Activity
. Food Groups to Encourage
. Fats
. Carbohydrates
. Sodium and Potassium
. Alcoholic Beverages
. Food Safety

3. What are the recommended amounts for each of the food groups of
MyPyramid for a 2,000-calorie diet?
Grains: 6 ounce-equivalents; half should be whole grains
Vegetable group: 2 ½ cups
Fruits: 2 cups
Milk: 3 cups
Meat and beans: 5 ½ ounce equivalents

4. Describe how the exchange system works and why people with diabetes
might use it.
The exchange system divides foods into groups and assigns each food within
a group a portion size comparable in calories and nutrients. A diet is
planned by determining the number of servings from each exchange group that
should be in each snack or meal. The individual decides whether he or she
will use the fruit "exchange" for ½ cup of orange juice or 1 small banana;
each of the foods in a group can be exchanged for another.
People with diabetes might use the exchange system because, if followed
correctly, it can help them keep a consistent carbohydrate intake and keep
their total calories in line with recommendations.

5. List and define the four main Dietary Reference Intake categories.
The Estimated Average Requirement (EAR) is the nutrient intake level
that is estimated to meet the needs of 50 percent of the individuals in a
life-stage and gender group.
The Recommended Dietary Allowance (RDA) is the daily intake level that
meets the needs of most (97 to 98 percent) people in a life-stage and
gender group.
An Adequate Intake (AI) level is set when an RDA has yet to be
established due to a lack of knowledge and need for more scientific
research.
The Tolerable Upper Intake Level (UL) is the maximum daily intake
level that is unlikely to pose health risks to almost all of the
individuals in a life-stage and gender category.

6. List the five mandatory components found on all food labels.
statement of identity
net contents of the package
name and address of the manufacturer, packer, or distributor
list of ingredients
nutrition information

7. The standard Nutrition Facts panel shows information on which
nutrients?
Calories
Calories from fat
Total fat
Saturated fat
Trans fat
Cholesterol
Sodium
Total carbohydrate
Dietary fiber
Sugars
Protein
Calcium, iron, vitamins A and C (all as a % Daily Value)

8. What is the purpose of the "% Daily Value" listed next to most
nutrients on the label?
The % Daily Value reflects the amount of a nutrient in one serving of food
compared to the amount recommended for a 2,000-kilocalorie diet. For
example, if a food label lists 20% DV for saturated fat, it means that one
serving of this food contains 20% of the Daily Value for saturated fat.
Because the DV for saturated fat is 20 grams (for a 2,000-kilocalorie
diet), this food would have 4 grams of saturated fat per serving (20% of 20
g = 4 g).

9. Define the three types of claims that may be found on food labels.
Nutrient content claims describe the level of a nutrient or dietary
substance in the product using terms such as good source, high, or free.
A health claim is any statement that associates a food or a substance
in a food with a disease or health-related condition.
A structure/function claim describes a benefit related to a nutrient-
deficiency disease or describes the role of a nutrient or dietary
ingredient intended to affect a structure or function in humans; for
example, calcium helps build strong bones.

Chapter 3
1. What are phytochemicals, and how do they benefit plants and humans?
Phytochemicals are plant chemicals, including pigments and antioxidants.
They help plants resist bacteria and fungi, the destructive effects of free
radicals, and high levels of UV sunlight. When we eat plants that contain
phytochemicals, we receive many of the same protections.

2. Name three chronic diseases that consuming functional foods may help
prevent.
Any three of the following: cancer, hypertension, heart disease, and
diabetes. Consuming functional foods also may reduce the incidence of age-
related macular degeneration and gastrointestinal disorders.

3. What purpose(s) do food additives serve?
Food additives may improve a food's nutritional value, maintain its
palatability and consistency, provide leavening, control acidity or
alkalinity, enhance flavor, or prevent spoilage.

4. What is the purpose of the Delaney Clause? What are the complications
surrounding this food law?
The Delaney Clause prohibits the use of any food additive shown to cause
cancer in animals or humans. Critics charge that the Delaney Clause,
combined with modern detection techniques, has created a situation where
even very pure foods can be shown to be contaminated with traces of a
carcinogen. Proponents say that any risk for cancer, even if minimal, is
still too high.

5. How do you know a product is a dietary supplement?
DSHEA defines dietary supplement as any product intended to supplement the
diet, and it requires the word supplement to be clearly printed on the
label.

6. If a dietary supplement product label contains the words "High in
vitamin E," what type of claim is it making? What other claims can a
supplement make?
"High in vitamin E" is an example of a nutrient content claim. Two other
claims can be made when appropriate: health claims and structure/function
claims.

7. What things should someone do before purchasing supplements?
. Check the label for the USP-Verified mark, which indicates the
manufacturer followed standards established by the U.S. Pharmacopeia.
. Remember that just because something is natural does not mean it is
safe.
. Consider purchasing a supplement from one of the large, nationally
known manufacturers because they generally have tighter quality
controls.

8. What are some of the possible complications involved in using herbal
medicines?
Because herbal supplements do not have to be approved prior to sale, their
safety and efficacy has not been scrutinized by the FDA. Herbal medicines
have the potential to interact with drugs and with nutrients. Such
interactions could affect the strength of medications and the use of
nutrients in the body. In addition, because herbal medicines are not
regulated as drugs, there are no standards for purity. This leaves open the
possibility that contaminants in the product could cause harmful effects.

9. What is a macrobiotic diet?
The traditional macrobiotic diet is a vegetarian diet that gets
progressively more restrictive, with the "highest level" consisting of
little more than brown rice and water. The die