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Exam 1 questions to ponder

Exam 1 questions to ponder - Questions To Ponder Exam I...

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Questions To Ponder Exam I March 3, 2010 The Science of Nutrition 1. What is the definition of nutrition? The study of nutrients in foods and the body, also the human behaviors related to food. 2. Why is nutrition classified as a science? - It uses the scientific method to uncover unknown nutrition facts -New findings must be repeated before they can be considered valid -New findings must withstand the test of time 3.What are the four types of study designs that we discussed? What are the strengths and limitations of each? What type of study is considered the “gold standard” in terms of proving cause and effect? -Epidemiological (cohert) studying populations, searching for correlations between disease and diet -correlation doesn’t equal causation +big test group -Lab study tight controlled conditions and are used to pinpoint cause and effects + conditions are controlled -results may be limited in applications to humans -Intervention Study studying a population and experimentally manipulating some of the population member +large number of people -limited in what you can test in humans -Case Study looking at one person. + for clinical teaching ads and observations -only looks at one person and nothing to compare it to Gold standard- intervention study, Double blind clinically random trial. Hard to do because people know what they are eating and cant be blind to it Food Choices and Human Health 1. What is the difference between hunger and appetite? Hunger- have to eat, physiological Appetite- want to eat, psycho-social 2. What are some mechanisms that the body has to regulate hunger? o Hormones/brain chemicals o Cortisol from adrenal glands o Leptin from adipose tissue o Neuropeptide Y from hypothalamus o Composition of Meals o Dietary fiber and water are more filling o Stomach expansion o Hypothalamus o Satiety center in the brain o Processes nerve signals throughout the brain 3. What factors affect our appetite? Media, childhood experience, peer influences, ethnicity, education, occupation, income, rural v urban residence, 4. Describe the four influences on food availability. 1. Natural environment: food available that can be planted near by based on land 2. Economics: cash crops vs food for family consumption 3. Technology: farming practices, food storage and distribution, advertisement 4. Population: size and structure 5. What are the six classes of nutrients? Carbs, proteins, lipids, vitamins, minerals, water 6.How many calories per gram are there in carbohydrates, fat and protein? Which is the
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most concentrated source of calories? Carbohydrate- 4 kcal/gram Protein- 4 kcal/gram Fat- 9 kcal/gram *most concentrated Water and vitamins and minerals DON’T provide energy 7.If you consumed a meal containing 100 grams of carbohydrate, 25 grams of fat and 15 grams of protein, how many calories did you consume?
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