Nutrition

In a single serving of 100g of food containing 23 grams of fat and 400 total calories, what percent of the calories come from fat?

51.75

Calculate the total kcal in a food containing 12 g fat, 18 g carbohydrate, and 10 g protein.

(12×9) + (18×4) + (10×4) = 108 + 72 + 40 = 220 kcal

What are three positive results of aerobic exercise?

1. Improved muscle tone 2. Burns calories 3. Enjoy more restful sleep 4. Reduce stress 5. Feel more energetic 6. Increases self-esteem 7. Increases self-control 8. Improves the cardiovascular system

Put the following foods in order from least to greatest based on the grams of carbs per serving. 5-inch pancake, 8 oz flavored yogurt, 10 oz skim milk, 1 cup of bean chili, ½ cup applesauce

½ cup applesauce (5) 5-inch pancake (15) 10 oz skim milk (15) 1 cup chilli with beans (30) 8 oz flavored yogurt (45)

How many Calories are in 5 g fat, 10 g sugar and 5 g protein?

45, 40, 20

In a 100g serving : 5g fat, 4g protein, 3g carbs. What is the caloric value?

73

Name the 4 fat-soluble vitamins.

A, D, E, and K

Rank sweetness from least to most of the following compounds: sucralose, Acesulfame K, neotame, saccahrine

AceK, saccharin, sucralose, neotame

Name 3 metalloenzymes that zinc is a part of.

Alcohol dehydrogenase, aminopeptidase, carboxypeptidase, collagenase

Name the two sources of cholesterol.

Animal products and human body.

Explain the eating disorders anorexia nervosa and bulimia nervosa.

Anorexia nervosa: Self-starvation Bulimia nervosa: Repeatitive cycles of binge eating alternating with self-induced vomiting or starvation

Explain the role of antioxidants in the human body and provide two examples.

Antioxidants neutralize free radicals to prevent oxidative damage; examples include Vitamin E and Vitamin C.

State the 1-letter abbreviations for the following amino acids: Arginine, Asparagine, Alanine, Aspartic Acid, and Phenylalanine

Arginine=R; Asparagine=N;Alanine=A;Aspartic Acid=D;Phenylalanine=F

Name two adaptogens and their flavor notes.

Ashwagandha root: Bitter and Astingent Cordyceps: Savory umami and deep earthy-nutty flavor Ginseng: Bitter and earthy Holy Basil (Tulsi): Astringent and peppery spiciness

Name and give the corresponding numbers of all B vitamins.

B1 – thiamine, B2 – riboflavin, B3 – niacin, B5 – pantothenic acid, B6 – pyridoxine, B7 – Biotin, B9 – folic acid, B12 – Cobalamine

Name 4 water-soluble vitamins.

B1 – thiamine, B2 – riboflavin, B3 – niacin, B5 – pantothenic acid, B6 – pyridoxine, B7 – Biotin, B9 – folic acid, B12 – Cobalamine, vitamin C

Name 5 essential macrominerals.

Calcium – Essential for bone and teeth health, muscle function, and nerve transmission. Phosphorus – Important for bone and teeth structure, and energy metabolism. Magnesium – Involved in muscle and nerve function, energy production, and bone health. Sodium – Crucial for fluid balance, nerve function, and muscle contraction. Potassium – Helps maintain proper cell function, fluid balance, and nerve signaling. Chloride – Works with sodium to maintain fluid balance and is part of digestive acids. Sulfur – Found in amino acids and vitamins, important for protein structure and metabolism.

Name 5 essential minerals.

Calcium, phosphorous, magnesium, sodium, potassium, chloride, sulfur, iron, zinc, copper, manganese, iodine, selenium, chromium, molybdenum, and fluoride.

The four major minerals present in the body are_.

Calcium, phosphorous, potassium, and magnesium

Describe the metabolic fate of dietary carbohydrates during the fed state.

Carbohydrates are digested to glucose, absorbed, used for immediate energy, stored as glycogen, or converted to fat via de novo lipogenesis when excess.