Principles of Nutrition: Qui* 1
Chapter 1: What Nourishes You?
Chapter 2: The Basis of a Healthy Diet
1. Define nutrition.
2. Chronic diseases,
including heart disease, stroke, hypertension, diabetes, and some forms of cancer,
account for 2/3 of all deaths in the
3 – 8. Identify & briefly define the 6 major classes of nutrients.
What are the vital functions of the following nutrients in the body?
9. Carbohydrates, fats, and oils
10. Proteins
11. Vitamins
12. Minerals
13. Water
14. ______ _______ passes through the small intestine undigested to provide bulk for the stool, which is formed in the large intestine.
15. Most lipids can be separated into two basic types. Plant oils tend to contain many _____ _____ ______, which makes them liquid at room temperature. Animal fats are often rich in _____ _____ ____, which makes them solid at room temperature.
16. What are the vital functions of essential fatty acids in the body?
17. What makes a fatty acid, amino acid, or mineral essential?
18. Proteins are formed by the linking of 20 common ____ _____. ____ of theses are essential nutrients for adults, and 10 are essential for infants.
19. The 13 _____ are divided into two groups: Four, including A, D, E, and K, are ____ _____, and 9, including C and B’s, are _____ ______.
20. What is the difference between a major and a trace mineral?
21. _____ is the study of diseases in populations.
22. Derived for Latin, ____ means “I shall please.” Even though these are usually fake medicines used in research, 1/3 of patients show improvement using them. This probably results from a reduction in stress and anxiety.
23. From the box on page 36, what are the three components of a healthful diet?
24. Define nutrient density.
25 – 28. List & briefly define the four sets of dietary standards of the Dietary Reference Intakes.
29. What compound speeds the rate of a chemical process but is not altered by the chemical process? Almost all of theses compounds are ____.
30. The FDA has developed a set of generic standards, called ____ _____, which are used to express the nutrient content of foods for the Nutrition Facts panel on food panels. This is based on two sets of dietary standards; _____ ____ ____ for vitamins and minerals, and ____ ____ ____ for proteins and various dietary components that have no RDA or other established nutrient standard.
31. According to the USDA’s Food Pyramid, how many servings from the bread, vegetable, fruit, dairy products, meat, and fats groups should you consume daily?
32. Is the Food Pyramid accepted by all nutritionists as the best dietary planning tool?
BONUS: (Worth 3 points each) (Hint: Refer to pages 10 – 11)
B1. I have a fondness for truffles, basically a ball of chocolate. One serving of truffles is three pieces. I have just consumed one serving of these sinfully delicious chocolates. I flipped the box over & discovered that one serving has 18 grams of fat, 15 grams of carbohydrates, and 2 grams of protein. How many kcal of energy did I get from each of these three nutrient sources?
B2. Using the above situation, what percentage of my total energy intake was derived from the three nutrient sources?