NUTR-313 Test 1: Lecture 2 (Nutrient
Sources) exam Questions With
Complete Solutions
Nutrient Sources - CORRECT ANSWERS Humans meet their daily nutrient needs by
consuming foods and the collection of foods that make someones diet is very unique and individual
based on all those psycho-social factors we talked about in component 1. However, all of our foods
come from one food system and can really boil back to just a few basic food groups.
Foods - CORRECT ANSWERS We are going to look at each of these food groups under the
lenses of their sources of nutrients.
1.) Fruit
2.) Vegetables
3.) Grains
4.) Nuts, Seeds, Legumes
5.) Meat
6.) Milk
Food Processing Spectrum - CORRECT ANSWERS We are going to look at how these food
groups are processed along a *food process continuum*. Because the nutritive value of these food
groups change as they are processed and transformed into familiar food products. So, we have a very
complicated, robust, and specialized food system that takes raw goods and converts them to raw food
products or maybe ready to eat food products. They also can turn those into supplemental nutrition
products. The point is that in the raw to ready spectrum we have a great variety of foods to chose from
and even though they are from the same basic food groups, the nutritive value changes along this
spectrum.
*Layout of Processing*
*Whole Foods → Highly & Finely Processed Foods*
, The Food System - CORRECT ANSWERS *The Food System*, like The Body System, is broken
up into several interrelated subsystems that all function with a similar purpose to create a food supply
(they take some type of food commodity, process it in some way, and create some type of food product
for commercial purposes).
1.) Food Retail
2.) Food Services
3.) Baker/Distributer
4.) Farmer
5.) Manufacturer
*What you may not know as much about it how we process these foods and some of controls that affect
the food system that also effect the nutritive value of our supply.*
Sole Purpose of Food Systems - CORRECT ANSWERS The sole purpose of Food Systems are
to convert raw plants and animals (whole foods), to process them or transform them in some way by
adding value, into food and beverage products (input → process → output).
1.) In some facilities in the food system, like restaurants, those products are actually full meals that are
composed, beautiful, ready to eat, and sometimes hot
2.) Whole foods we add value to them in some way and we sell them as food and beverage products and
then, as we talk about in module three, whole meals and ready to eat stuff
3.) We can also take Whole Foods and extract the value out of them and create functional ingredients
(additives)
→ For instance we might a particular grain, extract out of it the starch and convert that into some kind
of a sweetener
→ What you will also see for instance is people take these functional ingredients, if that is their output
in the system, and they will sell them to other food subsystems who will take those raw ingredients and
process them and turn them into supplemental nutrition products
→ We also can see that sometimes instead of procuring natural whole food derived ingredients,
sometimes companies chose to go with laboratory or synthetic nutrients that they can use to create
supplements or supplement nutrition product
Sources) exam Questions With
Complete Solutions
Nutrient Sources - CORRECT ANSWERS Humans meet their daily nutrient needs by
consuming foods and the collection of foods that make someones diet is very unique and individual
based on all those psycho-social factors we talked about in component 1. However, all of our foods
come from one food system and can really boil back to just a few basic food groups.
Foods - CORRECT ANSWERS We are going to look at each of these food groups under the
lenses of their sources of nutrients.
1.) Fruit
2.) Vegetables
3.) Grains
4.) Nuts, Seeds, Legumes
5.) Meat
6.) Milk
Food Processing Spectrum - CORRECT ANSWERS We are going to look at how these food
groups are processed along a *food process continuum*. Because the nutritive value of these food
groups change as they are processed and transformed into familiar food products. So, we have a very
complicated, robust, and specialized food system that takes raw goods and converts them to raw food
products or maybe ready to eat food products. They also can turn those into supplemental nutrition
products. The point is that in the raw to ready spectrum we have a great variety of foods to chose from
and even though they are from the same basic food groups, the nutritive value changes along this
spectrum.
*Layout of Processing*
*Whole Foods → Highly & Finely Processed Foods*
, The Food System - CORRECT ANSWERS *The Food System*, like The Body System, is broken
up into several interrelated subsystems that all function with a similar purpose to create a food supply
(they take some type of food commodity, process it in some way, and create some type of food product
for commercial purposes).
1.) Food Retail
2.) Food Services
3.) Baker/Distributer
4.) Farmer
5.) Manufacturer
*What you may not know as much about it how we process these foods and some of controls that affect
the food system that also effect the nutritive value of our supply.*
Sole Purpose of Food Systems - CORRECT ANSWERS The sole purpose of Food Systems are
to convert raw plants and animals (whole foods), to process them or transform them in some way by
adding value, into food and beverage products (input → process → output).
1.) In some facilities in the food system, like restaurants, those products are actually full meals that are
composed, beautiful, ready to eat, and sometimes hot
2.) Whole foods we add value to them in some way and we sell them as food and beverage products and
then, as we talk about in module three, whole meals and ready to eat stuff
3.) We can also take Whole Foods and extract the value out of them and create functional ingredients
(additives)
→ For instance we might a particular grain, extract out of it the starch and convert that into some kind
of a sweetener
→ What you will also see for instance is people take these functional ingredients, if that is their output
in the system, and they will sell them to other food subsystems who will take those raw ingredients and
process them and turn them into supplemental nutrition products
→ We also can see that sometimes instead of procuring natural whole food derived ingredients,
sometimes companies chose to go with laboratory or synthetic nutrients that they can use to create
supplements or supplement nutrition product
