Nutri Sci Final Exam questions and
answers
Framingham heart study✔✔observational study aiming to identify lifestyle factors
and are CORRELATED to cardiovascular disease
PREDIMED study✔✔a randomized human trial that aims to establish CAUSAL
(shows causation) relationship between diet (mainly healthy fats) and cardiovascular
diseases
what are macronutrients and micronutrients✔✔macros- your body needs them in
large quantities. carbs proteins lipids and water
micros- your body needs them in small amounts. vitamins and minerals
- classfied by amount, not importance.
Does cholesterol fit into the definition of a nutrient?
Does it fit into the definition of an essential nutrient?
Is dietary cholesterol a key risk factor for cardiovascular diseases?✔✔- yes, its
classified as a nutrient but not essential.
- it is an integral part of a cell membrane that regulates gene expression in the body.
- starting material for many hormones
- our body makes enough of it on its own, so we don't need to take in any additional
cholesterol to survive.
difference between dietary cholesterol and blood cholesterol✔✔Blood cholesterol-
one of the 3 key risk factors that predicts development of cardiovascular disease.
determined by genetics
dietary cholesterol- the amount we eat from our food. this is only a small fraction of
blood cholesterol since our body makes its own. when you eat less dietary, you
accumulate more blood cholesterol.
What are the functions (benefits) associated with increasing intake of omega-3 poly-
unsaturated fatty acid?✔✔- regulatory brain funcitons
- reduce inflammation
- decrease blood pressure
- slow blood clotting (therefore increased risk of hemorrhage stroke when abusing it
through supplements)
- decreasing aggressive behaviors
, What is the definition of bioavailability (of minerals)? Why is it important to consider
the bioavailability of minerals? What are some factors that decrease bioavailability of
minerals in certain populations?✔✔the rate and extent to which a nutrient (usually
minerals) is absorbed and ready to be used in the body.
- some foods have high absolute value of minerals but very little can be absorbed.
(for example calcium in spinach, inorganic iron in some veggies)
- this can be a problem because some people are misled of how much mineral they
are actually taking in and this can lead to higher risk of deficiency especially in
pregnant women or young children.
FACTORS THAT DECREASE BIOAVAILABILITY-
- aging, produce less stomach acid
- GI surgery recipients or those with GI issues affecting digestion ability
- foods eaten together.
what foods increase/decrease bioavailability?✔✔increase- heme protein, vitamin C
decrease- too much fiber, phylate, oxalate (in leafy greens) and polyphenals in tea
wine and coffee
What are factors that increase and decrease inorganic iron absorption?
Could you give some food examples of foods that increase and decrease inorganic
iron absorption?✔✔iron absorption depends on genetics, health, stage in life cycle,
and iron status, and foods eaten together with iron
increase absorption:
-current iron deficiency
- consumption of animal protein and MFP factor (meat, fish, poultry)
- heme iron (from red meat=better absorbed than iron from plants)
- vitamin C (iron from plants)
-stomach acid (iron from plants)
factors that decrease:
- body already has enough iron
- phylate (whole grains)
- oxalate (green veggies)
- too much fiber intake from supplements
- psyllium husk fiber supplement
- polyphenols from tea, coffee, wine
- too much intake of calcium, zinc, or copper
What is Hereditary hemochromatosis?
Is it prevalent in developing countries or developed countries, why? Why does it
affect men and women differently?
Can a healthy microbiome reduce the risk of people developing hereditary
hemochromatosis?✔✔- body is unable to sense how much iron it contains
answers
Framingham heart study✔✔observational study aiming to identify lifestyle factors
and are CORRELATED to cardiovascular disease
PREDIMED study✔✔a randomized human trial that aims to establish CAUSAL
(shows causation) relationship between diet (mainly healthy fats) and cardiovascular
diseases
what are macronutrients and micronutrients✔✔macros- your body needs them in
large quantities. carbs proteins lipids and water
micros- your body needs them in small amounts. vitamins and minerals
- classfied by amount, not importance.
Does cholesterol fit into the definition of a nutrient?
Does it fit into the definition of an essential nutrient?
Is dietary cholesterol a key risk factor for cardiovascular diseases?✔✔- yes, its
classified as a nutrient but not essential.
- it is an integral part of a cell membrane that regulates gene expression in the body.
- starting material for many hormones
- our body makes enough of it on its own, so we don't need to take in any additional
cholesterol to survive.
difference between dietary cholesterol and blood cholesterol✔✔Blood cholesterol-
one of the 3 key risk factors that predicts development of cardiovascular disease.
determined by genetics
dietary cholesterol- the amount we eat from our food. this is only a small fraction of
blood cholesterol since our body makes its own. when you eat less dietary, you
accumulate more blood cholesterol.
What are the functions (benefits) associated with increasing intake of omega-3 poly-
unsaturated fatty acid?✔✔- regulatory brain funcitons
- reduce inflammation
- decrease blood pressure
- slow blood clotting (therefore increased risk of hemorrhage stroke when abusing it
through supplements)
- decreasing aggressive behaviors
, What is the definition of bioavailability (of minerals)? Why is it important to consider
the bioavailability of minerals? What are some factors that decrease bioavailability of
minerals in certain populations?✔✔the rate and extent to which a nutrient (usually
minerals) is absorbed and ready to be used in the body.
- some foods have high absolute value of minerals but very little can be absorbed.
(for example calcium in spinach, inorganic iron in some veggies)
- this can be a problem because some people are misled of how much mineral they
are actually taking in and this can lead to higher risk of deficiency especially in
pregnant women or young children.
FACTORS THAT DECREASE BIOAVAILABILITY-
- aging, produce less stomach acid
- GI surgery recipients or those with GI issues affecting digestion ability
- foods eaten together.
what foods increase/decrease bioavailability?✔✔increase- heme protein, vitamin C
decrease- too much fiber, phylate, oxalate (in leafy greens) and polyphenals in tea
wine and coffee
What are factors that increase and decrease inorganic iron absorption?
Could you give some food examples of foods that increase and decrease inorganic
iron absorption?✔✔iron absorption depends on genetics, health, stage in life cycle,
and iron status, and foods eaten together with iron
increase absorption:
-current iron deficiency
- consumption of animal protein and MFP factor (meat, fish, poultry)
- heme iron (from red meat=better absorbed than iron from plants)
- vitamin C (iron from plants)
-stomach acid (iron from plants)
factors that decrease:
- body already has enough iron
- phylate (whole grains)
- oxalate (green veggies)
- too much fiber intake from supplements
- psyllium husk fiber supplement
- polyphenols from tea, coffee, wine
- too much intake of calcium, zinc, or copper
What is Hereditary hemochromatosis?
Is it prevalent in developing countries or developed countries, why? Why does it
affect men and women differently?
Can a healthy microbiome reduce the risk of people developing hereditary
hemochromatosis?✔✔- body is unable to sense how much iron it contains
