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NUSC 1165 EXAM 1 2025-26 LATEST QUESTION AND
ANSWERS GRADED A (100% VERIFIED UCONN
EXAM) Fundamentals of Nutrition
Why study nutrition?
- food is basic human need for survival
- helps us understand: the nutritional value of foods, the effects of diet on health, the need to adjust dietary related behaviors based on health status average food consumption patterns in America
- increased intake of fats, oils, added sugars, sweeteners, protein foods, and refined grains that are above the recommended amounts
- intake of fruits, vegetables, and dairy products are below the recommended amounts six classes of nutrients carbohydrates, lipids, protein, water, vitamins, minerals roles of nutrients
- each nutrient typically has more than one physiological role in the body
- overall, the body uses nutrients for energy energy-yielding nutrients carbohydrates, protein, lipids macronutrients carbohydrates, lipids, protein, water micronutrients water soluble: B vitamin, vitamin C fat soluble: vitamin A, D, E, K minerals: calcium, iron inorganic nutrients
Most of the human body is composed of the 5 elements: oxygen, carbon, hydrogen, nitrogen, phosphorus essential nutrients nutrients that are taken by food because the body does not make it at all or make enough to meet its needs (vitamin C, water) Nutrition scientists use the following factors to determine whether a nutrient is essential:
- if the nutrient is missing from the diet, a deficiency disease occurs
- when the missing nutrient is added to the diet, the abnormal physiological changes are corrected
- after scientist identify the nutrient's specific roles in the body, they can explain why the abnormalities occurred when the nutrient or dietary component was not consumed scurvy symptoms
bleeding gums, breakdown of tissues around, delayed wound healing nutrients life-sustaining substances found in food nutrition science that studies the interactions between living organisms and food macronutrient (def) nutrients that are required by the body in large amounts micronutrients (def) nutrients that are required by the body in small amounts
bomb calorimeter device used to measure the calorie content of foods and beverages Is alcohol considered a nutrient? No, because it doesn't add any benefit to the body, but does provide energy chronic diseases long-term conditions that usually take many years to develop and have complex causes (heart disease, diabetes, cancer) risk factors personal attributes, characteristics, or exposures that increase a person's chances of developing a chronic disease risk factor examples
- genetic background
- family history
- unsafe environmental conditions
- psychological factors
- lack of access to health care
- advanced age
- lifestyle behaviors (smoking, alcoholism) Healthy People 2030 The US Department of Health and Human Services issues a report every 10 years called Healthy People
- it includes national health promotion and disease prevention goals that Americans should meet
- several nutrition-related objectives are included
- its major focus is to prevent obesity and chronic health problems biological and physiological factors (food selection)
- age
cognitive factors (food selection)
- past experiences
- cultural practices
- religious teachings
- learned information (sustainability concerns) psychological factors (food selection)
- stress level
- mood
- positive/negative associations with food experiences (food as a reward, food removed as punishment) environmental factors (food selection)
- food cost
- location
- availability of food
- relationships
- government policies
- food distribution & marketing expert advice factors a registered dietitian nutritionist can help you navigate your individual factors to select foods that:
- fit your budget
- support your health goals
- are accessible
- taste good Registered Dietitian Nutritionist (RD or RDN) university-trained health care professional who has extensive knowledge of foods, nutrition, dietetics dietetics
1 g carb = 4 kcal 1 g protein = 4 kcal 1 g fat = 9 kcal 1 g alcohol = 7 kcal Concept 1: Most Foods are Mixtures of Nutrients
- in many instances, water is the major nutrient in foods
- food high in the most fat are more energy-dense (fat provides more energy per gram)
- water and high-fiber foods, such as fruits and vegetables are low in calories and less energy-dense nutrient-dense foods a food that supplies more key beneficial nutrients (protein, fiber, certain vitamins and minerals) and less solid fat, added sugars, refined starches, and sodium relative to its caloric content (fruits, whole grains) energy density the amount of energy a food provides per given weight of food empty calories
- solid fats and added sugars (SoFAS) and alcohol
- generally not good sources of vitamins and most minerals (candy, snack chips, alcoholic or sweetened drinks)
Concept 3: food is the best source of nutrients
- "whole" and minimally processed foods are the best sources of nutrients (reliable, economical, contains phytochemicals
- some individuals need higher amounts of vitamins and other nutrients than those found in food (supplemental nutrients may be required) dietary supplement a product that contains a vitamin, mineral, herb or other plant product, an amino acid, or a dietary substance that supplements the diet by increasing total intake, especially for those with evidence of nutrient deficiency Dietary Supplement Health and Education Act of 1994 (DSHEA) allows manufacturers to classify nutrient supplements and herbal products as foods (do not undergo rigorous testing and safety and effectiveness without being marketed) Food and Drug Administration (FDA)
does not regulate dietary supplements strictly as prescription medications
- has standards for manufacturers to help ensure the identity, purity, strength, and composition of dietary supplements (USP) physiological dose the amount of a nutrient that is within range of safe intake and enables the body to function properly megadose an amount of vitamin or mineral that greatly exceeds the recommended amount of the nutrient (when taken in high amounts, many vitamins behave like drugs and can produce unpleasant and even toxic side effects) guidelines for using dietary supplements
- determine whether the supplement is necessary and consult with a healthcare provider before deciding to use a supplement
- if you are experiencing symptoms of a serious illness, consult a healthcare provider
Dietitians have to consider many factors regarding a patient's or client's situation including:
- current health status of patient
- occupation
- food preferences (likes and dislikes)
- budget
- peer and support systems
- ability to access and prepare foods concept 5 malnutrition includes overnutrition as well as undernutrition malnutrition state of health that occurs when the body is improperly nourished
People may select nutritionally inadequate diets because of:
- lack of knowledge
- food and nutrition insecurity
- eating disorders
- substance abuse disorder
- medical conditions undernutrition deficiency of energy or nutrients (starvation) overnutrition excessive intake of energy and nutrients (adverse or toxic reactions may occur) concept 6: nutrition is a dyanmic science
- researchers continue to explore the relationships between diet and health
