Nutrition

State the caloric content per gram for the three main macronutrients, and name the two essential fatty acids.

Protein: 4 kcal/g; Carbohydrates: 4 kcal/g; Fat: 9 kcal/g. The two essential fatty acids are Linoleic acid omega-6 and Alpha-linolenic acid omega-3.

A food contains 8 g protein, 12 g fat, and 20 g carbohydrate per serving. Calculate the total caloric value per serving.

Protein: 8 g × 4 kcal/g = 32 kcal Fat: 12 g × 9 kcal/g = 108 kcal Carbohydrate: 20 g × 4 kcal/g = 80 kcal Total = 220 kcal per serving

How many kcals are provided in 1 gram of protein, of fat, and of alcohol?

Protein=4kcal/g; Fat=9kcal/g; Alcohol=7kcal/g

What 4 seeds are considered to be the richest iron source with 1.3-4.3 mg per 2 tablespoons?

Pumpkin seeds, sesame, flax and hemp

Manganese is a trace element that is an essential nutrient for humans. List 5 foods that are good sources of manganese.

raisin bran cereals, brown rice, oatmeal, spinach, pineapple, nuts

Explain the difference between RDA, AI, and UL.

RDA is the recommended intake for most individuals, AI is used when RDA cannot be established, and UL is the maximum intake unlikely to cause adverse effects.

What vitamin deficiencies caused the following deficiencies: scurvy, Berry, Berry and pellagra?

Scurvy: Vitamin c, Berry Berry: Vitamin B1 (thiamine), Pellagra : niacin (vitamin B3)

What are 3 sources of sodium?

Sea water, salt mines, salt springs

Answer the following about dietary fiber: Distinguish between soluble and insoluble fiber. List three physiological benefits of dietary fiber. Name two food sources high in soluble fiber.

Soluble vs. insoluble fiber: Soluble fiber: Dissolves in water; forms gels; fermentable Insoluble fiber: Does not dissolve; adds bulk to stool Three physiological benefits: Improved gut health, Lower blood cholesterol, Improved glycemic control, Increased satiety Two food sources high in soluble fiber: Oats, Barley, Legumes, Apples

Classify the dietary fibers as soluble or insoluble: cellulose, hemicellulose, pectin, inulin, lignin, microcrystalline cellulose

Soluble: inulin, pectin, Insoluble: lignin, cellulose, hemicellulose, MCC

Give the numerical factor for converting %N to %crude protein to one decimal point for: soybeans, dairy products, meat products.

soy = 5.7, dairy = 6.4, meat = 6.3

Which of the following are micronutrients and which are macronutrients: calcium, iron, zinc, and sulfur.

Sulfur and calcium are macronutrients. Iron and zinc are micronutrients.

What are the synthetic and natural sources of Vitamin K?

Synthetic: Menadione (requires alkylation) Plant Sources: Phylloquinone Animal Sources: Menaquinone-7

Name the five colors of MyPlate and the food groups associated with them.

The MyPlate icon uses colors to represent the five food groups: red for fruits, green for vegetables, orange for grains, purple for protein, and blue for dairy.

Name 7 of the 14 mandatory dietary components that must appear on the nutrition facts panel as stated in the Nutrition labeling and education act of 1990.

total calories, dietary fiber, trans fat, sugars, total fat, Vitamin A, Cholesterol, Vitamin C, saturated fat, sodium, iron, calcium, total carbohydrate, protein

Our bodies are composed of the following nutrients put them in order of least concentrated to most concentrated carbohydrates, vitamins, protein, water, minerals and fat.

vitamin, carbohydrates, minerals, protein, fat, water

Name three blood plasma lipid classes?

VLDL, LDL, HDL, IDL, chylomicrons

Describe the difference between water-soluble and fat-soluble vitamins, including absorption and storage.

Water-soluble: (B-complex, C) absorbed directly into bloodstream, not stored, excreted in urine. Fat-soluble: (A, D, E, K) absorbed with dietary fats, stored in liver and adipose tissue.

List the following grains from high to low based on their glycemic index. Rye, barley, buckwheat, white rice and quinoa

White rice – GI: 70-89 (high GI) Rye – GI: 50-55 (moderate GI) Quinoa – GI: 53 (moderate GI) Buckwheat – GI: 49 (low GI) Barley – GI: 28-40 (low GI)

Vitamin deficiencies cause many diseases. For each of the following give the vitamin deficiency it is associated with. Xerophthalmia, Korsakoff’s syndrome, scurvy, pellagra, Wernicke’s encephalopathy, rickets

Xerophthalmia – vitamin A Korsakoff’s syndrome – thiamine (or vitamin B-1) Scurvy – vitamin C Wernicke’s encephalopathy – vitamin B (vitamin B1 is also acceptable) Rickets – vitamin D