1. CHAPTER 3 DISCUSSION QUESTIONS 1) Define "nutrition." 2) On a given day, nearly 1/2 of people in the US do not eat what? 3) On a given day, nearly 1/4 of people in the US do not eat what? 4) Food availability is not a problem, but what is? 5) What are among the leading causes of death in many developed countries, including the US? 6) Up to what % of all cancers may be diet related? 7) Define "nutrients." 8) State the essential nutrients. 9) Define what "fuel nutrients' are & state the fuel nutrients. 10) Define what "regulatory nutrients" are & state the regulatory nutrients. 11) According to most nutritionists, what is the 7th nutrient? 12) Define "macronutrients" & state the macronutrients. 13) Define "micronutrients" & state the micronutrients. 14) Define "calorie." 15) What are the 5 food groups identified by the MyPyramid icon? 16) The MyPyramid icon identifies a seperate category for what? 17) What are the 5 food groups identified by the MyPlate icon? 18) How many calories does each gram of carbohydrates provide the human body? 19) Explain the difference between simple & complex carbohydrates. 20) A high-fiber diet gives a person a feeling of what without adding too many what to the diet? 21) What is the recommended fiber intake for male adults 50 years & younger? 22) What is the recommended fiber intake for female adults 50 years & younger? 23) What is another name for fats? 24) How many calories does each gram of fat provide the human body? 25) Explain the difference between saturated & unsaturated fats. 26) Why are enzymes important? 27) How many calories does each gram of protein provide the human body? 28) What are the 2 types of vitamins? 29) What crucial role do minerals play in the body functioning? 30) What is the most important nutrient? 31) What % of a male's body weight is water? 32) What % of a female's body weight is water? 33) What is the reason for the difference?
2. HOW DO YOU DEFINE NUTRITION? SCIENCE THAT STUDIES THE RELATIONSHIP OF FOODS TO OPTIMAL HEALTH & PERFORMANCE.
3. WHY IS GOOD NUTRITION IMPORTANT TO OVERALL HEALTH & WELL-BEING?
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5. ON ANY GIVEN DAY, NEARLY 1/2 OF AMERICANS DO NOT EAT WHAT? FRUIT
6. ON ANY GIVEN DAY, NEARLY 1/4 OF AMERICANS DO NOT EAT WHAT? VEGETABLES
7. IF FOOD AVAILABILITY IS NOT THE PROBLEM, THEN WHAT IS? OVERCONSUMPTION OF THE WRONG FOODS
8. WHAT ARE AMONG THE LEADING CAUSES OF DEATH IN MANY DEVELOPED COUNTRIES, INCLUDING THE US? DISEASES OF DIETARY EXCESS & IMBALANCE
9. UP TO WHAT % OF ALL CANCERS MAY BE DIET RELATED? 50%
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14. THE 7TH NUTRIENT FIBER: -VITAL FOR GOOD HEALTH. -PROVIDES PROTECTION AGAINST SEVERAL DISEASES, INCLUDING CARDIOVASCULAR DISEASE & SOME CANCERS.
15. NUTRITION DENSITY -A MEASURE OF THE AMOUNT OF NUTRIENTS & CALORIES IN VARIOUS FOODS. HIGH NUTRIENT DENSITY: -FOODS THAT CONTAIN FEW OR A MODERATE NUMBER OF CALORIES BUT ARE PACKED WITH NUTRIENTS. LOW NUTRIENT DENSITY (JUNK FOODS): -FOODS THAT HAVE A LOT OF CALORIES BUT FEW NUTRIENTS. CALORIE: -THE AMOUNT OF HEAT NECESSARY TO RAISE THE TEMPERATURE OF 1 GRAM OF WATER 1 DEGREE CENTIGRADE. -USED TO MEASURE THE ENERGY VALUE OF FOOD & COST OF PHYSICAL ACTIVITY.
16. WHAT ARE THE 5 ESSENTIAL FOOD GROUPS IDENTIIFIED BY THE MYPYRAMID ICON?
17. WHAT ARE THE 5 FOOD GROUPS IDENTIFIED BY THE MYPLATE ICON?
18. WHAT ACCOUNTS FOR THE MAJOR SOURCE OF CALORIES THE BODY USES TO PROVIDE ENERGY FOR WORK, MAINTAIN CELLS, & GENERATE HEAT? CARBOHYDRATES
19. -A CLASSIFICATION OF DIETARY NUTRITION CONTAINING CARBON, HYDROGEN, & OXYGEN. -THE MAJOR SOURCE OF ENERGY FOR THE HUMAN BODY. -THEY HELP REGULATE FAT & METABOLIZE PROTEIN. -EACH GRAM OF CARBOHYDRATES PROVIDES THE HUMAN BODY WITH 4 CALORIES. -2 CATEGORIES: SIMPLE & COMPLEX CARBOHYDRATES
20. SIMPLE CARBOHYDRATES “ SUGARS” -OFFER LITTLE NUTRITIVE VALUE. -DIVIDED INTO MONOSACCHARIDES & DISACCHARIDES A) MONOSACCHARIDES 1) GLUCOSE: NATURAL SUGAR 2) FRUCTOSE: FRUIT SUGAR 3) GALACTOSE: MILK SUGAR B) DISACCHARIDES 1) SUCROSE: GLUCOSE + FRUCTOSE 2) LACTOSE: GLUCOSE + GALACTOSE 3) MALTOSE: GLUCOSE + GLUCOSE
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22. FIBER -A FORM OF COMPLEX CARBOHYDRATE. -DECREASES THE RISK FOR CARDIOVASCULAR DISEASE & CANCER. -HIGH-FIBER DIET GIVES A PERSON A FEELING OF FULLNESS WITHOUT ADDING TOO MANY CALORIES. -RECOMMENDED INTAKE FOR MALES 50 YEARS & YOUNGER: -38 GRAMS/DAY -RECOMMENDED INTAKE FOR FEMALES 50 YEARS & YOUNGER: -25 GRAMS/DAY
23. SOLUBLE VS INSOLUBLE FIBER SOLUBLE FIBER: -DISSOLVES IN WATER & FORMS A GEL-LIKE SUBSTANCE THAT ENCLOSES FOOD PARTICLES. -THIS PROPERTY ALLOWS SOLUBLE FIBER TO BIND & EXCRETE FATS FROM THE BODY. -LOWERS BLOOD CHOLESTEROL. INSOLUBLE FIBER: -NOT EASILY DISSOLVED IN WATER & THE BODY CAN’T DIGEST IT. -BINDS WATER & INCREASES PERISTALSIS, THE INVOLUNTARY MUSCLE CONTRATIONS OF INTESTINAL WALLS THAT ENABLES QUICKER EXCRETION OF FOOD RESIDUES. -SPEEDING THE PASSAGE OF FOOD RESIDUES THROUGH THE INTESTINES LOWERS THE RISK OF COLOR CANCER.
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27. DERIVED FATS -COMBINE SIMPLE & COMPOUND FATS -EXAMPLE: STEROLS -CHOLESTEROL IS BEST-KNOWN EXAMPLE
28. PROTEINS -THE MAIN SUBSTANCES THE BODY USES TO BUILD & REPAIR TISSUES SUCH AS MUSCLES, BLOOD, SKIN, HAIR, NAILS, & BONES. -HELP MAINTAIN THE NORMAL BALANCE OF BODY FLUIDS. -ENZYMES: “ CATALYSTS THAT FACILITATE CHEMICAL REACTIONS IN THE BODY.” -ALL ENZYMES ARE FORMED BY PROTEINS. -EACH GRAM OF PROTEIN YIELDS 4 CALORIES OF ENERGY.
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30. MINERALS -INORGANIC NUTRIENTS ESSENTIAL FOR NORMAL BODY FUNCTIONS. -CRUCIAL TO MAINTAINING WATER BALANCE & THE ACID-BASE BALANCE. -REGULATE MUSCULAR & NERVOUS TISSUE IMPULSES, BLOOD CLOTTING, & NORMAL HEART RHYTHM.
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32. WATER -THE MOST IMPORTANT NUTRIENT. -INVOLVED IN ALMOST EVERY VITAL BODY PROCESS: -DIGESTING & ABSORBING FOOD, PRODUCING ENERGY, REGULATING BODY HEAT, REMOVING WASTE PRODUCTS, BUILDING & REBUILDING CELLS. -WHAT % OF A MALE’S BODY WEIGHT IS WATER? -61% -WHAT % OF A FEMALE’S BODY WEIGHT IS WATER? -56% -THE DIFFERENCE IS DUE PRIMARILY TO THE HIGHER AMOUNT OF MUSCLE MASS IN MEN.
