Nutrition

Week 2: Study Questions for Chapters 1 & 2 Chapter 1: An Overview of Nutrition

1. Describe chronic diseases and give three examples of such diseases.

According to the text, chronic diseases are characterized by slow progression and long duration. The examples the text gives are heart disease, diabetes, and some cancers.

2. Define functional foods and give two examples of such foods.

According to the text, functional foods contain bioactive components that provide health benefits beyond their nutrient contributions. Two examples from the text are vitamin enriched orange juice and margarine mad with additives to lower cholesterol.

3. Define nutrient, essential nutrient, energy density, and kilocalories.

Nutrient: chemical substances obtained from food and used in the body to provide energy, structural materials, and regulating agents to support growth, maintenance, and repair some of the body’s tissue. Nutrients may also reduce the risk of some diseases.

Essential Nutrient: nutrients a person must obtain from food because the body cannot make them for itself in sufficient quantity to meet physiological needs; also called indispensible nutrients. About 40 nutrients are currently known to be essential for human beings.

Energy Density: a measure of the energy a food provides relative to the weight of the food (kcalories per gram)

Kilocalories: a measurement of calories. 1000 calories is equal to 1 kilocalorie. Abbreviated to kcalorie or kcal. One kcal is the amount of heat necessary to raise the temperature of 1 kilogram of water. The scientific use of kcal is the same as the popular use of the term calorie.

4. List the six classes of essential nutrients then identify which are organic and which provide energy (kcal).

* Carbohydrates – kcal - organic

* Lipids (fats) – kcal - organic

* Proteins – kcal - organic

* Vitamins - organic

* Minerals

* Water

5. Which of the following is most energy dense- protein,...