Question

1. What are the six essential nutrients provided by the diet?

2. The nutrients in foods perform functions in the body, what are they and briefly describe the nutrients (from above) involved in these functions?

3. What are the two forms of malnutrition? Briefly describe each. Do you think one form is worse than the other? Why? (2-3 sentences)

4. What are the Dietary Reference Intakes (DRIs) and what four nutrient recommendations categories are part of them?                                                             

5. MyPlate is a food guidance system developed by the US Department of Agriculture. Our text has the tip sheet “10 tips to a great plate.” What two tips do feel are most important? Why? (2-3 sentences)

6. What is a monosaccharide? Name the 3 monosaccharides and where each is found in food.

7. What is a disaccharide? Name the 3 disaccharides important to human nutrition and where each is found in food.

8. What is a polysaccharide? Name the 3 polysaccharides important to human nutrition and one unique thing about each.

9. What is the adequate intake for fiber for both men and women (ages 19 to 50)? According to our textbook, a diet rich in whole grains, vegetables, and fruits (therefore fiber) has what 5 health benefits?

10. With the aid of enzymes, carbohydrate digestion begins in the mouth and ends in the small intestine. What is an enzyme? What are the five major enzymes used and where do they come from?                                                        

11. What is the Dietary Reference Intake for carbohydrates? If a person consumed an 1800 calorie diet, how many calories should come from carbohydrates per day? Now convert these calories to grams per day. Show your work. (Hint these are ranges)

12. Describe lactose intolerance. What are the symptoms? What enzyme is missing? What foods need to be avoided? Who is at greatest risk?                              

13. There are two classifications for fat. What are they? How are they structurally different? In general, what does each look like at room temperature?

14. Properly label the following as either a monounsaturated, polyunsaturated, saturated, or trans-fatty acid. If there is more than one choice, use the most common or obvious.
    1. Eggs
    2. Olive oil   
    3. Nuts            
    4. Coconut       
    5. Ground beef
    6. Soybean     

15. What is a lipoprotein made of? What makes it a higher density lipoprotein (HDL)? What is its function?                                                                                          

16. Most digestion of fat occurs in the small intestine. Name the 4 agents found there, indicate where they come from, and describe what they do?

17. What is the Dietary Reference Intake for fat and saturated fat? If one was consuming an 1800 calorie diet, what is the maximum amount of total fat in grams they should have per day? What is the maximum amount of saturated fat in grams they should have?

18. What are the building blocks of protein? How many are vital to life and health? What nutrient is unique to protein (not found in carbohydrates or fats)?

19. Define complete and incomplete protein foods. What are complementary proteins? Give an example of two complementary proteins.  

20. What 3 agents in protein digestion are found in the stomach? What do they do?

21. What is the Dietary Reference Intake for protein? If a person consumed an 1800 calorie diet, how many grams of protein this per day? Show your work. (Hint these are ranges). What is the RDA for protein? Using this value, calculate the RDA for a 220 lb. person.                                                                               

22. According to our textbook, what are the problems associated with a high protein diet? How does this type of diet help with weight loss? Is this type of diet superior to other methods of weight loss?                           

                                       

23. Correctly classify each food as a carbohydrate, protein, or fat. (worth 3 points)

Food	Type
Tofu
Banana
Butter
Pretzels
Olives
Chicken
Cheerios
Coconut
Eggs

Answer 1

Answer :

1. What are the six essential nutrients :

Nutrients are compounds in foods essential to life and health, providing us with energy, the bulding blocks for repair and growth and substances necessary to regulate chemical processes. There are six major nutrients :

1. carbohydrates(CHO) :EG, fruits, vegetables, milk and milk products etc.
2. Lipids (fats) :eg, fats,oils,waxes etc.
3. proteins ,eg, coronin,collagen and elastin etc.
4. vitamins , eg, vitamin A,D and E etc.
5. minerals eg,mica, halite etc.
6. water

2. Nutrients and functions ;

1.Carbohydrates : any of a large group of organic compounds occuring in foods and living tissues and including sugars, starch and cellulose. They contain hydrogen and oxygen in same ratio as water (2:1) and typically can be broken down to release energy in the animal body.

Functions :

• Providing energy to the body
• Regulating blood glucose
• sparing the use of proteins for energy
• breaking down fatty acids
• providing dietary fibre
• natural sweetener for foods

all the cells and tissues in the human body need carbs, especially the brain.

2. Lipids (fat)

The term lipid is sometimes used as a synonym for fats, fats are a subgroup of lipids called tryglycerides. Lipids also encopass molecules such as fatty acids and their derivatives (including tri-, di-, monoglycerides and phospholipids) as well as other steroid containig metabolites such as cholesterol.

Functions :

• Helps to building the cellular membrane
• it performs include insulation
• energy storage
• protection and cellular communication

Lipids are considerd the building blocks of cells.

3. Protein

Proteins are large biomolecules, or macromolecules consisting of one or more long chains of amino acid recidues.

Functions :

• Growth and maintanence of tissue
• Causes of biochemical reactions
• Acts as a messenger between cells
• provide stiffness and rigidity to cells and tissues
• Maintains proper pH
• Balances fluids
• Bolsters immune health
• Transports and stores nutrients
• Provides energy

4. Vitamins :

Any of a group of organic compounds which are essential for normal growth and nutrition and are require in small quantities in the diet because they cannot be synthesized by the body.

Functions :

vitamins are essential nutrients because acting in concert, they perform hundreds of roles in the body.

• They help shore up bones
• heal wounds
• bolster immune system
• convert blood into energy
• repair cellular damage

5. Minerals :

Minerals are a solid, naturally occuring inorganic substance.

Functions ;

Just as vitamins minerals help body grow, develop and stay healthy. The body uses minerals to perform many differant functions :

• from building strong bones to transmitting nerve impulses
• some minerals are even used to make hormones and maintain a normal heart beat.

6. Water

Water is an inorganic transparent ,tasteless, odorless and nearly colorless chemical substance , which is the main constituent of Earth's hydrosphere and the fluids of most living organisms, It is vital for all known forms of life , even though it provides no calories or organic nutrients.

Functions :

Water can help improve well-being of humans and animals.

• It helps create saliva
• it regulates body temparature
• It protects tissue, spinal cord and joints
• It helps excrete waste through perspiration,urination and defecation
• It helps maximize physical performance
• It helps prevent costipstion.

3. Malnutrition ;

Malnutrition i slack of proper nutrition, caused by not having enough to eat, not eating enough of the right things, or being unable to use the food that one does eat.

Malnutrition is a group of condition in children and adults generally related to poor quality or insufficient quantity of nutrient intake, absorption or utilization.

There are two major types of malnutrition :

• Protein energy malnutrition - resulting from deficiencies in any or all nutrients.
• Micronutrient deficiency disease - resulting from a deficiency of specific micronutrients.

PROTEIN ENERGY MALNUTRITION :

There are three types of protein-energy malnutritions in children.  

Type	Appearance	Cause
Acute malnutrition	waisting or thinnes	acute inadequate nutrition leading to rapid weight loss or failure to gain weight normally
Chronic malnutrition	Stunting or shortness	Inadequate nutrition over long period of time leading to failure of linear growth
Acute and chronic malnutrition	Under weight	A combination meassure , therefore it could occurs as a result of wasting, stunting or both.

Wasting and stunting are very different forms of malnutrition. Stunting is chronic and its causative factors are poorly understood. Stunting usually does not pose an immediate treat to life and is relatively common in many populations in less-developed contries.

KWASHIORKER AND MARASMUS ;

Kwashiorker: Some children with acute protein enrgy malnutrition develop oedema. Oedema is an accumulation of fluid in the tissue, especially the feet and legs. Such children may not loss weight when developing acte protein energy malnutrition because the weight of this excess oedema fluid counter balances the weight of lost fat and muscle tissue. These children may look fat or swollen.

Marasmus :Some children have both kwashiorker and marasmus. They have marasmic kwashiorker.

Both kwashiorker and marasmus are life threatening medical emergencies which need to be treated by sophisticated feeding programmes. Such programmes must be run by medical proffesionals with experience in refeeding children with severe protein-energy malnutrition.

Micronutrient deficiencies : It is may also be important in an emergency affected population. In fact they can cause a large prportion of deaths in children and adults in population.after the acute phase of the emergency when infectious disease and acute malnutrition are under relative control.

4, dietary referance intake (DRI) : It is a system of nutrition recommendations from the instituite of medicine of the national Academies . It was introduced in 1997 in order to broaden the existing guidlines known as Recommende Dietary Allowance ( RDA). Four DRI is broken down into four catogeries ;

1. Estimated Average Requirements ( EAR)
2. Recommended Dietary Allowances ( RDA)
3. Adequate Intake (AI)
4. Tolerable Upper Intake Levels ( UL)