Q1. Define and give examples of each of the following: Nutrient, Organic (in nutrition/chemistry), Inorganic (in nutrition/chemistry), Essential nutrient, Energy, Energy-yielding nutrients, Calories, Phytochemicals, Energy density, Nutrient density, Micronutrients, Macronutrient, Vitamins, Minerals, Science of nutrition, Control group, Correlation, Double-blind experiment, Experimental group, Placebo, Variables, Experimental studies, Epidemiological studies, Dietary Reference Intake, Estimated Average Requirement (EAR), Recommended Dietary Allowance (RDA), Adequate Intake (AI), Tolerable Upper Intake Level (UL), Estimated Energy Requirement (EER), Acceptable Macronutrient Distribution Ranges (AMDR), Nutrition Assessment, Anthropometric, Deficiency, Healthy People 2020, Registered Dietitian Nutritionist (RDN).

Background

Topic: Fundamental Nutrition Terminology

This question is testing your understanding of key terms and concepts foundational to the study of nutrition. Knowing these definitions and being able to provide examples is essential for success in any nutrition course.

Key Terms and Concepts:

• Nutrient: A substance that provides nourishment essential for growth and the maintenance of life.

• Organic: In nutrition, refers to compounds containing carbon (e.g., carbohydrates, fats, proteins, vitamins).

• Inorganic: Compounds that do not contain carbon (e.g., minerals, water).

• Essential nutrient: Nutrients the body cannot make or cannot make in sufficient quantities; must be obtained from the diet.

• Energy-yielding nutrients: Nutrients that provide calories (carbohydrates, proteins, fats).

• Micronutrients: Nutrients needed in small amounts (vitamins, minerals).

• Macronutrients: Nutrients needed in large amounts (carbohydrates, proteins, fats).

Step-by-Step Guidance

1. Start by writing a clear definition for each term. Use your textbook or class notes for reference.

2. For terms that require examples (e.g., nutrient, organic, essential nutrient), think of foods or substances that fit the definition and write them down.

3. For terms that are more conceptual (e.g., control group, correlation), relate them to how they are used in nutrition research or studies.

4. Group similar terms together (e.g., all the DRI terms) to help you remember their relationships and differences.

5. For each term, consider why it is important in the context of nutrition and how it might be applied in real-life scenarios or research.

Try writing out your own definitions and examples before checking the provided answers!

Q2. List the areas that influence our food choices, and give an example of at least 4 of them. Which of these is MOST influential in the food choices we make?

Background

Topic: Factors Affecting Food Choices

This question tests your understanding of the various factors that influence what people eat, including psychological, social, and cultural influences.

Key Terms:

• Food choice influences: Factors such as taste, culture, social interactions, availability, cost, emotions, values, body weight/image, health, and nutrition knowledge.

Step-by-Step Guidance

1. List as many factors as you can that influence food choices (refer to your textbook or class notes for a comprehensive list).

2. For each factor, think of a real-life example. For instance, 'culture' might influence someone to eat traditional foods during holidays.

3. Choose at least four factors and write out your examples for each.

4. Consider which factor is generally considered the most influential and explain why (hint: think about what most people cite as their primary reason for choosing foods).

Try to brainstorm your own examples before checking the answer!

Q3. Fill in the following chart using Table 1-2 on pg 8 as a guide. You should be prepared to do the calculations shown in the Calculation Corner on page 10.

Background

Topic: Classification of Nutrients

This question is about classifying nutrients as organic/inorganic, energy-yielding or not, and as macro- or micronutrients. It also involves basic calculations related to nutrient energy content.

Key Terms and Formulas:

• Organic nutrients: Contain carbon (carbohydrates, fats, proteins, vitamins).

• Inorganic nutrients: Do not contain carbon (minerals, water).

• Energy-yielding nutrients: Carbohydrates, fats, proteins.

• Macronutrients: Needed in large amounts (carbohydrates, fats, proteins).

• Micronutrients: Needed in small amounts (vitamins, minerals).

Step-by-Step Guidance

1. List the six classes of nutrients: carbohydrates, fats (lipids), proteins, vitamins, minerals, water.

2. For each nutrient, determine if it is organic or inorganic.

3. Identify if each nutrient yields energy (calories) or not.

4. Classify each as a macronutrient or micronutrient.

5. Fill in the chart with this information for each nutrient.

Try to complete the chart yourself before checking the answer!

Q4. How many calories per gram does fat provide? How many calories per gram does protein provide? How many calories per gram does carbohydrate provide? Which of the energy-yielding or macronutrients is the MOST energy-dense?

Background

Topic: Energy Content of Macronutrients

This question tests your knowledge of the caloric values of the macronutrients and which one provides the most energy per gram.

Key Terms and Formulas:

• Caloric values:

  • Carbohydrate: $4$ kcal/g

  • Protein: $4$ kcal/g

  • Fat: $9$ kcal/g

• Energy density: Calories per gram of food.

Step-by-Step Guidance

1. Recall the standard caloric values for each macronutrient (carbohydrate, protein, fat).

2. Compare the values to determine which is highest.

3. Identify which macronutrient is the most energy-dense based on these values.

Try to recall the values before checking the answer!

Q5. Know how to calculate the total and percent calories from each macronutrient if given the grams of each nutrient in a serving.

Background

Topic: Calculating Energy Contribution of Macronutrients

This question tests your ability to use the caloric values of macronutrients to determine total and percent calories from each in a food item.

Key Formula:

Step-by-Step Guidance

1. Multiply the grams of each macronutrient by its caloric value to get calories from each.

2. Add the calories from all macronutrients to get the total calories.

3. Divide the calories from each macronutrient by the total calories and multiply by 100 to get the percent of calories from each.

4. Set up the calculations for a sample food item (e.g., 10g fat, 20g protein, 30g carbohydrate), but do not compute the final values yet.

Try setting up the calculations before checking the answer!