Nutrition deals with all the dynamics of food from:
A.
Production to Consumption
B.
Consumption to Excretion
C.
Production to Excretion
D.
Production to Metabolism -correct answers B.
Consumption to Excretion
Not all diseases are equally influenced by diet... rank the below diseases from 1 (mostly likely to
be influenced by diet) to 4 (least likely to be influenced by diet). Each number can only be used
once.
Diabetes
Iron-deficiency Anemia
Adult bone loss
, Sickle-cell anemia -correct answers 1. Iron-deficiency anemia
2. diabetes
3. adult bones loss
4. sickle-cell anemia
List the 3 primary macro-nutrients and the kcal/g associated with each -correct answers Protein
4kcal/g
Carbs 4kcal/g
Fats 9kcal/g
List the two different types of vitamins and two examples of each. -correct answers Fat Soluble:
A, D, E, K
Water Soluble: Vitamin C, Thiamin, Riboflavin, Folate
What are the components of a nutritious diet? (hint... there are 5) -correct answers 1. Adequacy
- get enough nutrients
2. Balance
3. Calorie Contol
4. Moderation - everything is good in moderation, don't induldge and make sure you don't have
too much fat, or too much protein, etc.
5. Variety - make sure to have many different kinds of food groups throughout the day to get all
of the nutrients that you need
In class, we discussed seven primary categories/determinants that influence food choices. List
five and briefly explain them. List the other 2 as well. -correct answers 1. Individual/Household -
we are influenced by how our parents raised us and what they fed us (ex. if a family goes out to
eat vs home cooked meals all of the time)
A.
Production to Consumption
B.
Consumption to Excretion
C.
Production to Excretion
D.
Production to Metabolism -correct answers B.
Consumption to Excretion
Not all diseases are equally influenced by diet... rank the below diseases from 1 (mostly likely to
be influenced by diet) to 4 (least likely to be influenced by diet). Each number can only be used
once.
Diabetes
Iron-deficiency Anemia
Adult bone loss
, Sickle-cell anemia -correct answers 1. Iron-deficiency anemia
2. diabetes
3. adult bones loss
4. sickle-cell anemia
List the 3 primary macro-nutrients and the kcal/g associated with each -correct answers Protein
4kcal/g
Carbs 4kcal/g
Fats 9kcal/g
List the two different types of vitamins and two examples of each. -correct answers Fat Soluble:
A, D, E, K
Water Soluble: Vitamin C, Thiamin, Riboflavin, Folate
What are the components of a nutritious diet? (hint... there are 5) -correct answers 1. Adequacy
- get enough nutrients
2. Balance
3. Calorie Contol
4. Moderation - everything is good in moderation, don't induldge and make sure you don't have
too much fat, or too much protein, etc.
5. Variety - make sure to have many different kinds of food groups throughout the day to get all
of the nutrients that you need
In class, we discussed seven primary categories/determinants that influence food choices. List
five and briefly explain them. List the other 2 as well. -correct answers 1. Individual/Household -
we are influenced by how our parents raised us and what they fed us (ex. if a family goes out to
eat vs home cooked meals all of the time)
