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BIOD 121 NUTRITION FINAL PORTAGE LEARNING 2024
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BIOD 121 NUTRITION FINAL PORTAGE LEARNING 2024 BIOD 121 NUTRITION FINAL PORTAGE LEARNING 2024 BIOD 121 NUTRITION FINAL PORTAGE LEARNING 2024
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BIOD 121 NUTRITION FINALPORTAGE LEARNING 2024
Based on the recommended calorie allowance, and using the MyPlate
Plan, how many servings of each food group should Fred have daily?
Fruit: 2 cups, Vegetables: 3 cups, Grains: 7 ounces, Protein: 6 ounce,
Dairy: 3 cups
B. 3 key dietary principles:
Meet nutritional needs from nutrient-dense foods and beverages
Choose a variety of options from each food group Pay attention to
portion size C. 7 tips from MyPlate Make half your plate fruits and
vegetables Focus on whole fruits Vary your vegetables Make half
your grains whole grains Vary your protein Move to low fat or fat
free dairy or yogurt (lactose-free dairy or fortified soy) Choose foods
and beverages with less added sugars, saturated fat and sodium
,3. Appropriate answers include for diet changes:
Whole grain bread rather than white, healthier meat choices,
alternate protein choice, add fruits and vegetables, substitute whole
grain crackers for chips, add a dairy product
4. If a fudge brownie has 9 grams of carbohydrates, 1 gram of protein
and 12 grams of fat. How many calories are in the brownie?
9g carbs x 4 cal carbs = 36 1g protein x 4 cal protein = 4 12g fat x 9 cal
fat = 108 108 + 4 + 36 = 148 cal total
5. Hunger is the internal drive to find and eat food. It is often
experienced as a negative sensation. Appetite is the external drive that
encourages us to find and eat food. It is related to pleasant sensations
associated with food.
..
6. 3 macronutrients:
carbs, protein, lipids/fats, and water
,7. Desirable nutrition is achieved by eating a variety of foods which
provide all the essential nutrients to support normal body functions.
Over-nutrition is the excess consumption of calories, fats, saturated fats
and cholesterol which increase the risk for chronic disease.Under-
nutrition occurs when nutrient intake does not meet nutrient needs and
over time health begins to decline.
8. The three concepts:
Balance, variety and moderation
The three key dietary principles of the Dietary Guidelines are
1. Meet nutritional needs primarily from nutrient dense foods and
beverages
2. Choose a variety of options from each food group
3. Pay attention to portion size
9. There are six classes of nutrients. Name three that are organic.
Carbohydrates, protein, fat and vitamins
, 10. Name the key hormone that causes a feeling of satiety. Indicate
where in the body it is produced and the process by which it operates
Leptin is produced by the fat cells which are also known as adipose
tissue. The role of leptin is to alert the brain to turn off the hunger center
and activate the satiety center when consuming a meal.
12. Describe in detail the role that the hypothalamus plays in
determining whether or not you feel like eating.
When we have not eaten for a period of time, the amount of nutrients in
the blood begin to decline. This drop stimulates the feeding center in the
hypothalamus which signals us to eat. When the nutrient level of the
blood begin to rise, the satiety center is activated and our desire to
continue to eat declines.
11. 4 external forces influence eating habits and patterns:
Sensory, Cognitive, environmental and health status. (spice, buying
frozen meals on call, fried chicken in KY, and work out + protein)
13. There are six classes of nutrients. Name three that provide structure.
Protein, fat, mineral and water
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