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

Q1. Define nutrition. What are examples of factors that drive our food choices?

Background

Topic: Introduction to Nutrition

This question is testing your understanding of the definition of nutrition and the various influences on dietary choices.

Key Terms:

• Nutrition: The science of how food and its components nourish the body and influence health.

• Food choice factors: These can include taste, culture, social trends, convenience, cost, emotions, and health concerns.

Step-by-Step Guidance

1. Start by writing a clear definition of nutrition, focusing on its role in health and bodily function.

2. List several factors that can influence what people choose to eat. Consider both internal (e.g., hunger, taste preference) and external (e.g., cultural, social, economic) factors.

3. Think of examples for each factor (e.g., choosing foods based on tradition, convenience, or advertising).

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Q2. Why is it unnecessary to consume a nonessential nutrient? How do we obtain essential nutrients?

Background

Topic: Essential vs. Nonessential Nutrients

This question tests your understanding of nutrient classification and the body's requirements.

Key Terms:

• Essential nutrients: Nutrients the body cannot make or cannot make in sufficient amounts, so they must be obtained from the diet.

• Nonessential nutrients: Nutrients the body can synthesize in adequate amounts.

Step-by-Step Guidance

1. Define what makes a nutrient 'essential' versus 'nonessential.'

2. Explain why it is not necessary to consume nonessential nutrients in the diet.

3. Describe how essential nutrients are obtained (think about dietary sources).

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Q3. What are the 6 types of nutrients? What is the difference between organic and inorganic nutrients (with examples)? About what percentage is the human body made up of water? What elements make up proteins, carbs, and fats? What do most cells use as their primary source of energy?

Background

Topic: Nutrient Classification and Body Composition

This question covers the basic categories of nutrients, their chemical nature, and the body's composition and energy sources.

Key Terms and Concepts:

• Macronutrients: Carbohydrates, proteins, fats, water

• Micronutrients: Vitamins, minerals

• Organic nutrients: Contain carbon (e.g., carbs, proteins, fats, vitamins)

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

Step-by-Step Guidance

1. List the six classes of nutrients and categorize them as macro or micro.

2. Define and give examples of organic and inorganic nutrients.

3. Recall the approximate percentage of water in the human body (think about the range given in your textbook).

4. Identify the main elements in proteins (C, H, O, N), carbohydrates (C, H, O), and fats (C, H, O).

5. State what most cells use as their primary energy source (hint: think about glucose).

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Q4. What are phytochemicals (and examples)? Zoochemicals/zoonutrients?

Background

Topic: Non-nutrient Compounds in Foods

This question is about beneficial compounds in plant and animal foods that are not essential nutrients but may impact health.

Key Terms:

• Phytochemicals: Compounds found in plants that may have health benefits (e.g., flavonoids, carotenoids).

• Zoochemicals/zoonutrients: Compounds found in animal foods with potential health benefits (e.g., omega-3 fatty acids, conjugated linoleic acid).

Step-by-Step Guidance

1. Define phytochemicals and give at least two examples.

2. Define zoochemicals/zoonutrients and provide examples.

3. Explain why these compounds are of interest in nutrition, even though they are not essential nutrients.

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Q5. Be able to calculate kilocalories in a meal when given the grams in carbs, fats, etc. How much energy is obtained from vitamins and minerals? How many calories are in a Calorie/kilocalorie?

Background

Topic: Energy Content of Nutrients

This question tests your ability to use the energy values of macronutrients to calculate total energy intake and understand the energy contribution of micronutrients.

Key Formulas:

• Carbohydrates: $4$ kcal/g

• Proteins: $4$ kcal/g

• Fats: $9$ kcal/g

• Alcohol (not a nutrient, but provides energy): $7$ kcal/g

• Vitamins and minerals: $0$ kcal/g

• 1 Calorie (with capital C) = 1 kilocalorie (kcal) = 1000 calories (lowercase c)

Step-by-Step Guidance

1. Multiply the grams of each macronutrient by its respective kcal/g value.

2. Add the energy contributions from each macronutrient to get the total kilocalories.

3. Recall that vitamins and minerals do not provide energy (kcal).

4. Remember the equivalence between Calorie, kilocalorie, and calorie.

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Q6. What are the leading causes of disease in the U.S.? Be able to interpret information on a table regarding the leading causes of death in certain years. What is incidence vs. prevalence? Define infectious disease. What is meant by chronic disease?

Background

Topic: Nutrition and Disease

This question covers the relationship between nutrition and disease, and epidemiological terms.

Key Terms:

• Incidence: The number of new cases of a disease in a specific time period.

• Prevalence: The total number of cases (new and existing) at a given time.

• Infectious disease: Caused by pathogens (bacteria, viruses, etc.).

• Chronic disease: Long-lasting, often related to lifestyle (e.g., heart disease, diabetes).

Step-by-Step Guidance

1. List the most common causes of death related to nutrition (e.g., heart disease, cancer).

2. Practice interpreting a table showing causes of death by year (look for trends and changes).

3. Define and distinguish between incidence and prevalence.

4. Define infectious and chronic diseases, giving examples of each.

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Q7. Discuss ways one might meet their nutrient needs.

Background

Topic: Meeting Nutrient Requirements

This question is about strategies for achieving adequate nutrition.

Key Concepts:

• Balanced diet

• Variety

• Moderation

• Use of dietary guidelines and food guides

Step-by-Step Guidance

1. List general principles for meeting nutrient needs (e.g., eat a variety of foods from all food groups).

2. Discuss the importance of balance and moderation.

3. Mention the use of dietary guidelines or tools like MyPlate.

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Q8. Describe the aspects of the ABCD Method of assessing nutritional status. Know examples of each measurement. What is a food frequency questionnaire? 7-day diet record?

Background

Topic: Nutritional Assessment Methods

This question tests your knowledge of how nutritional status is evaluated.

Key Terms:

• ABCD Method: Anthropometric, Biochemical, Clinical, Dietary assessments

• Food frequency questionnaire: A tool to assess usual dietary intake over a period.

• 7-day diet record: A detailed log of all foods and beverages consumed over a week.

Step-by-Step Guidance

1. Define each component of the ABCD method and give an example (e.g., Anthropometric: BMI, Biochemical: blood tests).

2. Describe what a food frequency questionnaire measures and how it is used.

3. Explain the purpose of a 7-day diet record and how it differs from other dietary assessments.

Try solving on your own before revealing the answer!