NTR 301 Exam One Study Guide With
Complete Solution
Distinguish between/among a nutrient, an essential nutrient, a phytonutrient
and a nutraceutical and give an example of each: - ANSWER ● Nutrient:
Provides NOURISHMENT
● Non-essential Nutrient: A nutrient found in food but it doesn't have to be;
our BODIES CAN MAKE IT (ex: cholesterol; made in liver)
● Essential Nutrient: A nutrient of which food is the only or primary source;
the BODY CAN'T MAKE IT OR MAKE ENOUGH OF IT (ex: vitamin c; scurvy
caused by deficiency)
● Phytonutrient: Compounds found in food that aren't NECESSARY FOR
LIFE/GROWTH BUT MAY PROTECT AGAINST CERTAIN DISEASES; found in
FRUITS AND VEGETABLES (ex: lutein, lycopene, clorophyl)
●Nutraceutical: Compounds NATURALLY FOUND IN FOOD OR PUT INTO
FOOD that may PREVENT OR TREAT diseases; probiotic aka BACTERIA
Identify the 2 major categories of essential nutrients, explains the basis for
their classification, and list their members: - ANSWER ● Approximately 45
NUTRIENTS
● Macronutrients: Present in the body in LARGE AMOUNTS, daily
requirements that are relatively large, present in food in relatively large
amounts
,● Large? Measured in grams; 28 G PER OUNCE
● Members? Protein, carbohydrates, lipids (fats), water
● Water CAN'T PROVIDE ENERGY (exception)
● Micronutrients: Present in the body in SMALL AMOUNTS, daily
requirements that are relatively small, present in food in relatively small
amounts
● Small? MILLIGRAM (mg)= 1/1000thg MICROGRAM (mcg)= 1/1000000thg
● Members? Vitamins, minerals
Explain what a calorie represents, list the number of calories provided by a
gram of carbohydrate, fat, protein and alcohol, and calculate the total
calories of a food knowing its macronutrient content: - ANSWER ●
Represents the ENERGY CONTENT of a food
● Calorie/kilocalorie
● Unit of heat equal to amount OF ENERGY NECESSARY TO RAISE 1,000G OF
WATER BY 1 DEGREE C
● Calorie content of a food? Measures POTENTIAL ENERGY within its
components macronutrients; energy RELEASED FROM MACRONUTRIENTS TO
FUEL METABOLIC PROCESSES
● Carbohydrates: 1g= 4 cal
● Protein: 1g= 4 cal
● Fat: 1g= 9 cal
, ● Ethanol (alcohol): 1g= 7 cal
● Total calorie content? MULTIPLE # of grams by amount of calorie per gram
(above values) and ADD for total
Define deficient, marginal, over-consumption and excess; identify the type of
effect that results from each level of intake; the effect itself; the time for
development; the nutrients of greatest concern at each level; and the levels
of intake most likely to occur in the US: - ANSWER ● LEVELS OF INTAKE of
essential nutrients
● Deficient, marginal, optimal, over-consumption, excess
● Deficient: LITTLE OR NO intake (amount) over WEEKS TO YEARS
(timeframe) resulting in a specific set of symptoms (outcome) aka
DEFICIENCY DISEASES (ex: vitamin D and rickets), represent DIRECT CAUSE
AND EFFECT relationship
● Marginal: LESS THAN OPTIMAL intake over YEARS resulting in increased
risk for CHRONIC DISEASES that are MULTI-FACTORIAL (many contributing
factors) (ex: cancer)
● Optimal: Defined using DRI (dietary reference intakes)
● Over-consumption: GREATER THAN OPTIMAL intake over YEARS resulting
in increased risk for CHRONIC DISEASES (indirect; ex: saturated fat and heart
disease)
● Excess: MUCH GREATER THAN OPTIMAL intake over WEEKS TO YEARS that
may result in a specific SET OF EFFECTS (side effects= reversible, toxic
effects= irreversible; direct)
Complete Solution
Distinguish between/among a nutrient, an essential nutrient, a phytonutrient
and a nutraceutical and give an example of each: - ANSWER ● Nutrient:
Provides NOURISHMENT
● Non-essential Nutrient: A nutrient found in food but it doesn't have to be;
our BODIES CAN MAKE IT (ex: cholesterol; made in liver)
● Essential Nutrient: A nutrient of which food is the only or primary source;
the BODY CAN'T MAKE IT OR MAKE ENOUGH OF IT (ex: vitamin c; scurvy
caused by deficiency)
● Phytonutrient: Compounds found in food that aren't NECESSARY FOR
LIFE/GROWTH BUT MAY PROTECT AGAINST CERTAIN DISEASES; found in
FRUITS AND VEGETABLES (ex: lutein, lycopene, clorophyl)
●Nutraceutical: Compounds NATURALLY FOUND IN FOOD OR PUT INTO
FOOD that may PREVENT OR TREAT diseases; probiotic aka BACTERIA
Identify the 2 major categories of essential nutrients, explains the basis for
their classification, and list their members: - ANSWER ● Approximately 45
NUTRIENTS
● Macronutrients: Present in the body in LARGE AMOUNTS, daily
requirements that are relatively large, present in food in relatively large
amounts
,● Large? Measured in grams; 28 G PER OUNCE
● Members? Protein, carbohydrates, lipids (fats), water
● Water CAN'T PROVIDE ENERGY (exception)
● Micronutrients: Present in the body in SMALL AMOUNTS, daily
requirements that are relatively small, present in food in relatively small
amounts
● Small? MILLIGRAM (mg)= 1/1000thg MICROGRAM (mcg)= 1/1000000thg
● Members? Vitamins, minerals
Explain what a calorie represents, list the number of calories provided by a
gram of carbohydrate, fat, protein and alcohol, and calculate the total
calories of a food knowing its macronutrient content: - ANSWER ●
Represents the ENERGY CONTENT of a food
● Calorie/kilocalorie
● Unit of heat equal to amount OF ENERGY NECESSARY TO RAISE 1,000G OF
WATER BY 1 DEGREE C
● Calorie content of a food? Measures POTENTIAL ENERGY within its
components macronutrients; energy RELEASED FROM MACRONUTRIENTS TO
FUEL METABOLIC PROCESSES
● Carbohydrates: 1g= 4 cal
● Protein: 1g= 4 cal
● Fat: 1g= 9 cal
, ● Ethanol (alcohol): 1g= 7 cal
● Total calorie content? MULTIPLE # of grams by amount of calorie per gram
(above values) and ADD for total
Define deficient, marginal, over-consumption and excess; identify the type of
effect that results from each level of intake; the effect itself; the time for
development; the nutrients of greatest concern at each level; and the levels
of intake most likely to occur in the US: - ANSWER ● LEVELS OF INTAKE of
essential nutrients
● Deficient, marginal, optimal, over-consumption, excess
● Deficient: LITTLE OR NO intake (amount) over WEEKS TO YEARS
(timeframe) resulting in a specific set of symptoms (outcome) aka
DEFICIENCY DISEASES (ex: vitamin D and rickets), represent DIRECT CAUSE
AND EFFECT relationship
● Marginal: LESS THAN OPTIMAL intake over YEARS resulting in increased
risk for CHRONIC DISEASES that are MULTI-FACTORIAL (many contributing
factors) (ex: cancer)
● Optimal: Defined using DRI (dietary reference intakes)
● Over-consumption: GREATER THAN OPTIMAL intake over YEARS resulting
in increased risk for CHRONIC DISEASES (indirect; ex: saturated fat and heart
disease)
● Excess: MUCH GREATER THAN OPTIMAL intake over WEEKS TO YEARS that
may result in a specific SET OF EFFECTS (side effects= reversible, toxic
effects= irreversible; direct)
