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DHN 101 Chapter 1: Nutrition Basics - Questions and Answers, Exams of Health sciences

DeVry University - IllinoisHealth sciences

A concise overview of basic nutrition concepts, including the definition of diet, nutrients, and their functions. It also explores the impact of diet on health, highlighting the importance of a balanced diet to prevent chronic diseases. A series of questions and answers related to the key concepts, making it a useful resource for students studying introductory nutrition.

Typology: Exams

2024/2025

Available from 03/01/2025

wallen-smith
wallen-smith 🇺🇸

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DHN 101 Chapter 1 | Questions and answers with
100% correct solutions | Graded A+
Diet ✔✔usual pattern of food choices
What are some of the things that can influence diet? ✔✔- ethnic/ cultural background
- friends/ family
- advertising
Nutrients ✔✔chemicals necessary for proper body functioning necessary for growth, maintenance, and
cell repair
What can poor habits lead to? ✔✔heart disease, cancer, stroke, diabetes
*these diseases can be combatted by eating more fruits/ vegetables, less salty foods, more whole-grain
Nutrition ✔✔scientific study of nutrients and how the body uses the substances
Chemistry ✔✔the study of the composition and characteristics of matter and change that can occur to it
Top two causes of preliminary death: ✔✔1. stroke
2. heart disease
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Download DHN 101 Chapter 1: Nutrition Basics - Questions and Answers and more Exams Health sciences in PDF only on Docsity!

DHN 101 Chapter 1 | Questions and answers with

100% correct solutions | Graded A+

Diet ✔✔usual pattern of food choices What are some of the things that can influence diet? ✔✔- ethnic/ cultural background

  • friends/ family
  • advertising Nutrients ✔✔chemicals necessary for proper body functioning necessary for growth, maintenance, and cell repair What can poor habits lead to? ✔✔heart disease, cancer, stroke, diabetes *these diseases can be combatted by eating more fruits/ vegetables, less salty foods, more whole-grain Nutrition ✔✔scientific study of nutrients and how the body uses the substances Chemistry ✔✔the study of the composition and characteristics of matter and change that can occur to it Top two causes of preliminary death: ✔✔1. stroke
  1. heart disease

Six major classes of nutrients: ✔✔1. carbohydrates

  1. fats/ lipids
  2. proteins
  3. vitamins
  4. minerals
  5. water Men vs. Women nutrient differences ✔✔Women have less water and protein but more fat Metabolism ✔✔total of all chemical processes that take place in living cells Essential Nutrient ✔✔a nutrient that must be supplied by food Deficiency Disease ✔✔state of health that occurs when a nutrient is missing from the diet *abnormal physiological changes occur Phytochemicals (type of nonnutrient) ✔✔compounds made by plants that are not nutrients Antioxidant ✔✔protects cells and their components from being damaged or destroyed by exposure to certain harmful environmental and Carbohydrates (function) ✔✔Energy ( in most forms)

Alkaloids ✔✔Stimulant effects Glycosides ✔✔May kill certain microbes, inhibit certain cancers, and reduce risk of heart deiseas Capsaicinoids ✔✔May provide some pain relief Fructooligosaccharides ✔✔May stimulate the growth of some beneficial bacteria in the human intestinal tract Risk Factor ✔✔A personal characteristic that increases a persons chance pf developing a disease Lifestyle ✔✔usual way of living, including dietary practices and physical activity habits calorie ✔✔the unit that describes the energy content of food kilocalorie (Calorie) ✔✔heat energy needed to raise the temperature of 1 liter of water 1 degree celcius: measure of food energy macronutrients ✔✔nutrients needed in gram amounts daily that provide energy; carbohydrated, protiens and fats micronutrients ✔✔vitamins and minerals

empty-calorie ✔✔describes food or beverage that supplies excessive amounts of unhealthy solid fat, added sugars, and/or alcohol nutrient-dense ✔✔describes food or beverage that has more vitamins and minerals in raltions to its unhealthy fat, added sugar, and/or alcohol energy density ✔✔energy value of the food in relation to the foods weight moderation ✔✔obtaining adequate amounts of nutrients while balancing calorie intake with calorie expindeture