1.Describe how fiber-rich foods help with weight control. 2.Given the nutrient information on food labels, how could you determine the number of grams of starch in a food product? 3.Describe the health effects of omega-3 fatty acids and recommendations regarding their intake 4.What are trans-fatty acids and how do they influence health?

1.Describe how fiber-rich foods help with weight control. 2.Given the nutrient information on food labels, how could you determine the number of grams of starch in a food product? 3.Describe the health effects of omega-3 fatty acids and recommendations regarding their intake 4.What are trans-fatty acids and how do they influence health?

Nutrition: Concepts and Controversies - Standalone book (MindTap Course List)

14th Edition

ISBN:9781305627994

Author:Frances Sizer, Ellie Whitney

Publisher:Frances Sizer, Ellie Whitney

Chapter5: The Lipids: Fats, Oils, Phospholipids, And Sterols

Section: Chapter Questions

Problem 1CT

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1-One of the following dietary features is not important to ensure adequate protein a.a part of protein should be from animal or soy protein b.the amount of protein should supply at least 10% of daily energy c.enough carbohydrate should be consumed d.the diet must contain all essential and nonessential amino acids
a) What are the advantages of storing food as fat rather than carb or protein? b) What is the formal definition of an “essential nutrient” in one’s diet? c) How can you eat whole foods as a “vegan” (which many animals do!) and get all the essential amino acids without eating anything related to animals and not by taking supplements/pills d) What is the difference between a vitamin and a mineral?
1. What is animal oil/fat used for?2. Why are animal fat not used in cooking?3. What is the difference between fats and oils?4. What are essential fatty acids? Give examples.5. What is the implication of inadequate essential fatty acids in a person’s diet?6. Explain the health risks and benefits of saturated, monounsaturated, polyunsaturated fatty acids and trans fat.
1. Nutrition is directly related to health, and its effects are cumulative. Good nutrition is normally reflected by good health. Poor nutrition can result in poor health and even in disease. What habits, in addition to good nutrition, contribute to making a person healthy? 2.Food habits have many diverse origins. Define a balanced diet, then discuss why it is difficult to convince someone to change her or his food habits?
2.1. Describe what constitutes a healthy diet.
Nutritionists recommend that carbohydrates make up 50% to 60% of a daily 2,000-calorie diet. What proportion of the diet would 60% be?
4. Chronic vitamin A deficiency causes __________ A. Night blindness B. Rickets C. Beriberi D. Spina bifida 5. Vitamin B and C are classified as _____ A. Fat-soluble vitamins B. Water-soluble vitamins C. Both fat- and water-soluble vitamins D. Water insoluble vitamins 6. Food exposure to air, water and high heat leads to _____ A. Increased vitamin content B. Stabilize vitamin content C. Loss of vitamin content D. Neutralization of the vitamin content
11.) To maintain our body tissues with enough carbohydrate intake must be a. 50-100g b. 50-150g c.10-50g d. 100 -150g 12.) This is also known as quality and quantity protein-energy malnutrition. a. bulimia b. kwashiorkor c. obesity d. Marasmus 13.) Organic nutrients which are required in small amounts. a. fibers b. minerals c. vitamins d. water 14.) How much ATP was formed from which has pyruvate as its carbon skeleton? a. 18 b. 12 c. 15 d. 24 15.) Amino acids which can be derived from Acetyl Co-A. a. Ketogenic aa b. both glucogenic and ketogenic aa c. Glucogenic aa d. neither glucogenic nor ketogenic aa
7. Which one of the following is not associated with too much protein? A. reduction of lean body mass B. kidney stones C. calcium loss from bones D. increased risk of heart disease 8 - 9: Match the following conditions to the correct descriptions. 8. Kwashiorkor. 8. severe deficiency of dietary protein 9. Marasmus 9. severe deficiency of calories 10. A person who weighs 200 pounds require ______ g of protein per day. (see example below). A. 72.7 B. 61 C. 47 D. 90 E. none of the above
1. What advice, in regard to macronutrient and caloric intake, would you give an individual who wanted to gain lean mass (muscle mass) and lose weight? 2. How much protein in g*kg-1 is recommended for the average individual, aerobic athletes, and strength/power athletes? Why would these recommendations be different?
1. What will happen to the human body if we are deficient in particular vitamins and trace elements? Give examples of the effects of vitamin and mineral deficiencies 2. There are 20 amino acids needed to make proteins in the animal body. Why aren't they all considered essential to animal diets?
1. Why is it important to have a proper diet and nutrition? 2. Why is carbohydrate intake important, especially for athletes? 3. List down five essential micronutrients and identify five possible food sources for each. 4. What will you do to achieve healthier eating habits? 5. How will you practice healthier eating habits with your family? At school?