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NS 1410 Exam 1 – Questions And Complete Answers
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NS 1410 Exam 1 – Questions And Complete Answers
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NS 1410 Exam 1 – Questions And Complete AnswersThe science of nutrition Right Ans - study of nutrients in food and the
body's handling them
Food Right Ans - animal or plant product that can be taken into the body to
yield nutrients
Nutrients Right Ans - substances obtained from food that are indispensable
(absolutely necessary) to the body's functioning
Macro-nutrients Right Ans - - protein
- carbohydrates
- fat (liquid)
- water
Micro-nutrients Right Ans - - vitamins
- minerals
Energy Right Ans - the ability to do work
Essential Nutrients Right Ans - those that the body cannot make for itself
or cannot make in sufficient quantities to meet its needs; must be supplied in
the diet from the foods we consume
Organic Nutrients Right Ans - contains:
- carbon
- carbohydrates
- fat
- protein
- vitamins
Inorganic Nutrients Right Ans - contains:
- DO NOT contain carbon
- minerals
- water
Calorie Right Ans - (kilocalorie) unit of measuring heat energy needed to
raise 1 kg of water to 1 degree celcius
,Has calories:
1. carbohydrate
2. fat
3. protein
Has no calories:
1. water
2. minerals
3. vitamins
Phytochemicals Right Ans - non-nutrient compounds found in plants that
give them their aroma, color, and flavor; yield no energy
DRI Right Ans - (dietary reference intakes):
composed of RDA, EAR, AI, UL, ADMR, & EER
RDA Right Ans - (recommended dietary allowances):
RECOMMENDED NOT REQUIRED
yardstick for measuring healthy people's energy and nutrient intakes; average
daily intake level required to meet the needs of 97%-98% of most healthy ppl
in each category. Guide for HEALTHY PPL ONLY
Uses of the RDA Right Ans - 1. to plan and evaluate diets of the population
2. estimate risk of deficiencies over time
3. determine the adequacy of diets in surveys
4. establish guidelines for food assistants programs
5. guidelines for food labeling
6. develop new food products
UL Right Ans - (tolerable upper intake levels):
maximum level of nutrients intake that is unlikely to pose risks of adverse
health effects
- need for ULs grew out of increase in the practice of fortifying foods coupled
w/ the popular use of supplements
AI Right Ans - (adequate intake):
recommended average daily intake level for nutrients; based on observations
and expermintally determined estimates of nutrient intakes by healthy ppl
- used when the RDA hasn't been established
, EAR Right Ans - (estimated average requirement):
average daily intake level of nutrients that will meet the needs of 50% of ppl.
expressed as a daily value averaged over time (@ least 1 week)
- If EAR can't be determined for nutrient, then it can't have RDA, so AI value
determined
AMDR Right Ans - (acceptable macronutrient distribution ranges):
% of the energy intake that should come from each macronutrient
Percent Daily Value Right Ans - how much a serving of food contributes to
your overall intake of the listed nutrients on the facts panel
- 5/20 rule: less than 5% DV of nutrient = low, more than 20% DV of a
nutrient = high
- based on a 2,000 calorie diet
- RDI standards for foods with RDA (protein & vitamins)
- DRV standards for foods w/o RDA (fiber, cholesterol, saturated fats)
Appetite Right Ans - psychological desire to eat specific foods aroused by
environmental and social cues
Hunger Right Ans - physiological sensation that prompts us to eat
Satiety Right Ans - the feeling of being full
Why do we want to eat? Right Ans - nerve receptors in the stomach send
signals to the brain to indicate if the stomach is full/empty. blood glucose
levels trigger the release of hormones called INSULIN and GLUCAGON:
Increase of glucose-->insulin-->satiety
Decrease of glucose-->release of glucagon-->hunger
The hypothalamus region of the brain receives these signals
Peristalsis Right Ans - muscular contractions of the GI tract that push
contents along in a wave length movement; begins in the esophagus
Segmentation Right Ans - unique pattern of motility. circular and
longitudinal muscles in the stomach contract and relax to mix the chyme and
enhance its contact w/ digestive juices and enterocytes & moves it toward the
pyloric sphincter
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