Portage Learning. BIOD 121 – Nutrition Module 1 Problem Set

The current recommendation to maintain your body weight is 2000 calories daily. If you are told that you should not consume any more than 52 % of your calories from carbohydrates, how many grams of carbohydrates should you eat in a day? 2000 x .52 = 1040 1040 calories / 4 = 260 grams of carbs If a fudge brownie has 9 grams of carbohydrates, 1 gram of protein and 12 grams of fat. How many calories are in the brownie? Carb: 9 x 4 = 36 Pro: 1 x 4 = 4 Fat: 12 x 9 =108 36 + 4 + 108 = 148 calories Name the key hormone that causes a feeling of satiety. Indicate where in the body it is produced and the process by which it operates. Leptin is produced by the fat cells which are also known as adipose tissue. The role of leptin is to alert the brain to turn off the hunger center and activate the satiety center when consuming a meal. There are six classes of nutrients. Name three that are considered macronutrients. Carbohydrates, Protein, Lipids/Fats and Water If a fudge brownie has 22 grams of carbohydrates, 2 gram of protein and 16 grams of fat. How many calories are in the brownie? Carb: 22 x 4 = 88 Pro: 2 x 4 = 8 Fat: 16 x 9 =144 88 + 8 + 144 = 240 calories Explain the differences between hunger and appetite. Hunger is the internal drive to find and eat food. It is often experienced as a negative sensation. Appetite is the external drive that encourages us to find and eat food. It is related to pleasant sensations associated with food. The current recommendation to maintain your body weight is 2000 calories daily. If you are told that you should not consume any more than 23 % of your calories from fat, how many grams of fat should you eat in a day? 2000 x .23 = 460 460 calories / 9 = 51.1 grams of fat List and define the three states of nutritional health. Desirable nutrition is achieved by eating a variety of foods which provide all the essential nutrients to support normal body functions. Over-nutrition is the excess consumption of calories, fats, saturated fats and cholesterol which increase the risk for chronic disease. Under-nutrition occurs when nutrient intake does not meet nutrient needs and over time health begins to decline. There are six classes of nutrients. Name three that regulate body processes. Proteins, fat, vitamins, minerals and water An individual’s health can be assessed using the ABCDE's of nutritional assessment. Below, indicate what each letter represents. A - Athropometrics- measurements of body composition such as height and weight B - Biochemical- measurement of nutrients in blood, urine and feces C - Clinical - physical exam and general appearance D - Dietary- review of dietary intake and assessment E - Environmental- background, family history, life style and living conditions There are six classes of nutrients. Name the three that supply energy. Carbohydrates, proteins and fat If a fudge brownie has 12 grams of carbohydrates, 2 grams of protein and 10 grams of fat. How many calories are in the brownie? Carb: 12 x 4 = 48 Pro: 2 x 4 = 8 Fat: 10 x 9 =90 48 + 8 + 90 = 146 calories There are six classes of nutrients. Name three that provide structure. Protein, fat, mineral and water The current recommendation to maintain your body weight is 2000 calories daily. If you are told that you should not consume any more than 61 % of your calories from protein, how many grams of protein should you eat in a day? 2000 x .61 = 1220 1220 calories / 4 = 305 grams of protein Describe in detail the role that the hypothalamus plays in determining whether or not you feel like eating. When we have not eaten for a period of time, the amount of nutrients in the blood begin to decline. This drop stimulates the feeding center in the hypothalamus which signals us to eat. When the nutrient level of the blood begin to rise, the satiety center is activated and our desire to continue to eat declines. Name the four types of external forces that influence our eating habits and patterns and give an example of how you experience each in your life. Your Answer: Sensory. I tend to gravitate to foods that have a salty/savory flavor profile. I also don't like warm tomatoes as the texture is too soggy. Cognitive. Currently on a weightloss journey so I am paying more attention to the nutritional value and serving size on packaging. Environmental. My culture includes a lot of rice, stews, and some pastries. Health Status. I am no longer able to eat shellfish due to allergies. Sensory, Cognitive, environmental and health status. Examples will vary from student to student. There are six classes of nutrients. Name three that are organic. Carbohydrates, protein, fat and vitamins Name the key hormone that causes a feeling of hunger. Indicate where in the body it is produced and the process by which it operates. Ghrelin is produced by the stomach and travels to the brain to stimulate the hunger center as it deactivates the satiety center. Using the sample nutritional label below, how many calories are in a serving of this food? Carb: 31 x 4 = 124 Pro: 5 x 4 = 20 Fat: 12 x 9 = 108 124 + 20 + 108 = 252 calories MyPlate illustrates 3 concepts. Name the concepts. Variety, moderation, and balance Given the nutritional label shown below, how many milligrams of sodium will you consume if you ate the entire container of macaroni and cheese? Correct Answers 940 (with margin: 0) 470 mg per serving x 2 servings per container = 940 mg