NFS 2323 Exam 1 Study Guide – Step-by-Step Nutrition Guidance

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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: Key Nutrition Terms and Concepts

This question is testing your understanding of foundational nutrition vocabulary and concepts, which are essential for interpreting scientific literature, dietary guidelines, and nutrition assessments.

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, so they must be obtained from the diet.

Step-by-Step Guidance

Read each term carefully and recall its definition from your textbook or class notes.
For each term, write a concise definition in your own words. If the term asks for an example, think of a food or situation that illustrates the concept (e.g., Vitamin C is an essential nutrient; carbohydrates are organic nutrients).
Group similar terms together (e.g., all terms related to nutrients, all terms related to research methods) to help you remember them.
For research-related terms (e.g., control group, double-blind experiment), think about how these are used in nutrition studies and why they are important for scientific validity.
For terms like DRIs (EAR, RDA, AI, UL, EER, AMDR), make a chart summarizing their definitions and uses.

Try solving on your own before revealing the answer!

Final Answer:

Each term is defined as follows:

Nutrient: A chemical substance in food that supports growth, maintenance, and repair of the body. Example: Protein.
Organic: In nutrition, refers to compounds containing carbon. Example: Glucose (a carbohydrate).
Inorganic: Compounds that do not contain carbon. Example: Water, sodium chloride (salt).
Essential nutrient: A nutrient that must be obtained from the diet because the body cannot make it or cannot make enough. Example: Linoleic acid (an essential fatty acid).
Energy: The capacity to do work; in nutrition, measured in calories.
Energy-yielding nutrients: Nutrients that provide energy: carbohydrates, fats, and proteins.
Calories: Units of energy; specifically, the amount of heat needed to raise the temperature of 1 gram of water by 1°C.
Phytochemicals: Non-nutrient compounds found in plants that may have health benefits. Example: Flavonoids in berries.
Energy density: The amount of energy (calories) per gram of food.
Nutrient density: The amount of nutrients per calorie of food.
Micronutrients: Nutrients needed in small amounts (vitamins and minerals).
Macronutrient: Nutrients needed in large amounts (carbohydrates, proteins, fats).
Vitamins: Organic compounds required in small amounts for health.
Minerals: Inorganic elements required for body processes.
Science of nutrition: The study of nutrients and how the body uses them.
Control group: The group in an experiment that does not receive the treatment.
Correlation: A relationship between two variables.
Double-blind experiment: An experiment in which neither the subjects nor the researchers know which group is receiving the treatment.
Experimental group: The group in an experiment that receives the treatment.
Placebo: An inactive substance given to the control group.
Variables: Factors that can change in an experiment.
Experimental studies: Studies in which researchers actively intervene to test a hypothesis.
Epidemiological studies: Studies that observe populations to find patterns and relationships.
Dietary Reference Intake (DRI): A set of nutrient intake values for healthy people.
Estimated Average Requirement (EAR): The average daily nutrient intake level estimated to meet the requirement of half the healthy individuals in a group.
Recommended Dietary Allowance (RDA): The average daily intake level sufficient to meet the nutrient requirement of nearly all (97–98%) healthy individuals.
Adequate Intake (AI): A recommended intake value based on observed or experimentally determined approximations.
Tolerable Upper Intake Level (UL): The highest daily intake likely to pose no risk of adverse health effects.
Estimated Energy Requirement (EER): The average dietary energy intake predicted to maintain energy balance.
Acceptable Macronutrient Distribution Ranges (AMDR): Ranges of intake for energy-yielding nutrients that are associated with reduced risk of chronic disease.
Nutrition Assessment: A comprehensive evaluation of a person's nutritional status.
Anthropometric: Measurements of the physical dimensions and composition of the body.
Deficiency: A lack or shortage of a nutrient.
Healthy People 2020: A set of health objectives for the nation to achieve over a decade.
Registered Dietitian Nutritionist (RDN): A food and nutrition expert who has met academic and professional requirements.

These definitions will help you understand and answer questions throughout your nutrition course.

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 Influencing Food Choices

This question tests your understanding of the various psychological, social, and environmental factors that affect what people eat.

Key Terms:

Food choice influences: Factors such as taste, culture, social trends, convenience, cost, emotions, values, and health concerns.

Step-by-Step Guidance

Recall the list of factors that influence food choices from your textbook or class notes (e.g., taste, culture, cost, convenience, advertising, emotions, health, etc.).
For each factor, think of a real-life example (e.g., taste: choosing pizza because you like the flavor; culture: eating traditional foods during holidays).
List at least four different factors and provide a specific example for each.
Consider which factor is generally considered the most influential in food choices, based on research or your textbook.

Try solving on your own before revealing the answer!

Final Answer:

Taste: Most people choose foods they enjoy the flavor of (e.g., preferring sweet desserts).
Culture: Eating foods that are traditional in your family or community (e.g., tamales at Christmas).
Convenience: Choosing fast food because it is quick and easy.
Cost: Selecting foods that fit your budget (e.g., buying store-brand products).
Most influential factor: Taste is generally considered the most influential factor in food choices.

Understanding these influences can help you make more mindful food choices and understand others' eating behaviors.

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.

Key Terms:

Organic vs. Inorganic: Whether the nutrient contains carbon.
Energy-yielding: Whether the nutrient provides calories.
Macronutrient vs. Micronutrient: Whether the nutrient is needed in large or small amounts.

Step-by-Step Guidance

List the six classes of nutrients: carbohydrates, fats (lipids), proteins, vitamins, minerals, and water.
For each nutrient, determine if it is organic (contains carbon) or inorganic.
Identify if the nutrient yields energy (calories) when consumed.
Classify each as a macronutrient (needed in large amounts) or micronutrient (needed in small amounts).
Fill in the chart with this information for each nutrient.

Try solving on your own before revealing the answer!

Final Answer:

Nutrient	Organic/Inorganic	Energy-Yielding?	Macro/Micronutrient
Carbohydrate	Organic	Yes	Macronutrient
Fat (Lipid)	Organic	Yes	Macronutrient
Protein	Organic	Yes	Macronutrient
Vitamins	Organic	No	Micronutrient
Minerals	Inorganic	No	Micronutrient
Water	Inorganic	No	Macronutrient

This classification helps you understand the roles and characteristics of each nutrient class.

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 Values of Macronutrients

This question tests your knowledge of the caloric values of the three energy-yielding macronutrients and which one is most energy-dense.

Key Terms and Formulas:

Caloric value: The number of calories provided per gram of a nutrient.
Energy density: Calories per gram of food or nutrient.

Step-by-Step Guidance

Recall the standard caloric values for each macronutrient (these are typically found in your textbook or class notes).
List the calories per gram for fat, protein, and carbohydrate.
Compare the values to determine which is the most energy-dense.

Try solving on your own before revealing the answer!

Final Answer:

Fat: 9 calories per gram
Protein: 4 calories per gram
Carbohydrate: 4 calories per gram
Most energy-dense: Fat is the most energy-dense macronutrient.

Knowing these values is essential for calculating total and percent calories from each macronutrient.

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 Calories and Percentages from Macronutrients

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

Key Formulas:

Step-by-Step Guidance

Identify the number of grams of carbohydrate, protein, and fat in the serving.
Multiply the grams of each macronutrient by its caloric value (4 for carbs/protein, 9 for fat) to get calories from each.
Add the calories from all macronutrients to get the total calories in the serving.
Set up the formula to calculate the percent of calories from each macronutrient.
Plug in the values, but stop before calculating the final percentages.

Try solving on your own before revealing the answer!

Final Answer:

For example, if a food contains 10g carbohydrate, 5g protein, and 8g fat:

Calories from carbohydrate:
Calories from protein:
Calories from fat:
Total calories:
Percent calories from carbohydrate:
Percent calories from protein:
Percent calories from fat:

These calculations help you analyze the macronutrient composition of foods.