NST 10 – Introduction to Human Nutrition
Department of Nutritional Sciences & Toxicology University of California, Berkeley
Spring 2012
Exam 1 Review
INTRODUCTION AND NUTRITION GUIDELINES
1. Define essential nutrient, and what are the essential nutrients in our body?
Essential nutrients are nutrients we must consume from our diet and cannot
be either synthesized by our body at all or cannot be synthesized in amounts
needed for good health. There are six essential nutrients: protein,
carbohydrates, fats, water, vitamins and minerals. Their Dietary reference
Intake (DRI) has been approved by the US government.
Macronutrients:
• Needed in large quantities
• Energy Yielding
• Carbohydrates, protein, fat
• Caveats: alcohol, water
Micronutrients:
• Needed in small quantities
• Not energy yielding
• Vitamins, minerals
Nutrient classifications:
Organic
• Contains carbon
• Carbs, protein, fat, Vitamins
Non-organic:
, • Does not contain carbon
• Water and minerals
2. What are the differences between fat-soluble and water-soluble vitamins? Give some
examples of both.
Vitamins: Easily destroyed by heat and light
Fat-soluble vitamins:
• Stored in body, do not need to be consumed daily or else toxicity will occur
• Found in largely fat containing foods
• Vitamins A,D,E,K
• Are absorbed by lymph
Water-soluble vitamins:
• Not largely stored
• Found in many foods
• Can safely be consumed in large amounts as toxicity is unlikely
• Vitamins B (niacin, thiamine, riboflavin, B6, B12, folate, biotin), Vitamin C
3. What are the differences between major minerals and trace minerals? Give some
examples of both.
Minerals: Not destroyed by heat or light
Major minerals:
• Need more than 100mg/day and we have more than 5g in the body
• Calcium, phosphorus, magnesium, sulfur, sodium, potassium, chloride
Trace minerals:
, • Need less than 100mg/day from diet and we have less than 5g in the body
• Iron, zinc, copper, manganese, fluoride, chromium, selenium, iodine
The energy content of macronutrients:
Carbohydrate = 4 kcal/g
Fat = 9 kcal/g
Protein = 4 kcal/g
Alcohol = 7 kcal/g
4. Define and differentiate the following:
EAR: Estimated Average requirement
• Expected to satisfy the needs of 50% of people in the age group
• Usually cannot be applied to an individual but to a group
RDA: Recommended Dietary Allowance
• The dietary intake level needed to satisfy the requirements of most (97-98%)
healthy individuals in each age and gender group
• Optimal if applied by individuals
• Determined by the Food and Nutrition board
• Have been expanded into the Dietary Reference Intake (DRI) address
problems of excess as well as deficiency
o Address both nutrient and energy
• Based off of the EAR and about 20% higher (2 deviations above EAR)
o Water:
Males: 3.7L/day
Females: 2.7L/day
Department of Nutritional Sciences & Toxicology University of California, Berkeley
Spring 2012
Exam 1 Review
INTRODUCTION AND NUTRITION GUIDELINES
1. Define essential nutrient, and what are the essential nutrients in our body?
Essential nutrients are nutrients we must consume from our diet and cannot
be either synthesized by our body at all or cannot be synthesized in amounts
needed for good health. There are six essential nutrients: protein,
carbohydrates, fats, water, vitamins and minerals. Their Dietary reference
Intake (DRI) has been approved by the US government.
Macronutrients:
• Needed in large quantities
• Energy Yielding
• Carbohydrates, protein, fat
• Caveats: alcohol, water
Micronutrients:
• Needed in small quantities
• Not energy yielding
• Vitamins, minerals
Nutrient classifications:
Organic
• Contains carbon
• Carbs, protein, fat, Vitamins
Non-organic:
, • Does not contain carbon
• Water and minerals
2. What are the differences between fat-soluble and water-soluble vitamins? Give some
examples of both.
Vitamins: Easily destroyed by heat and light
Fat-soluble vitamins:
• Stored in body, do not need to be consumed daily or else toxicity will occur
• Found in largely fat containing foods
• Vitamins A,D,E,K
• Are absorbed by lymph
Water-soluble vitamins:
• Not largely stored
• Found in many foods
• Can safely be consumed in large amounts as toxicity is unlikely
• Vitamins B (niacin, thiamine, riboflavin, B6, B12, folate, biotin), Vitamin C
3. What are the differences between major minerals and trace minerals? Give some
examples of both.
Minerals: Not destroyed by heat or light
Major minerals:
• Need more than 100mg/day and we have more than 5g in the body
• Calcium, phosphorus, magnesium, sulfur, sodium, potassium, chloride
Trace minerals:
, • Need less than 100mg/day from diet and we have less than 5g in the body
• Iron, zinc, copper, manganese, fluoride, chromium, selenium, iodine
The energy content of macronutrients:
Carbohydrate = 4 kcal/g
Fat = 9 kcal/g
Protein = 4 kcal/g
Alcohol = 7 kcal/g
4. Define and differentiate the following:
EAR: Estimated Average requirement
• Expected to satisfy the needs of 50% of people in the age group
• Usually cannot be applied to an individual but to a group
RDA: Recommended Dietary Allowance
• The dietary intake level needed to satisfy the requirements of most (97-98%)
healthy individuals in each age and gender group
• Optimal if applied by individuals
• Determined by the Food and Nutrition board
• Have been expanded into the Dietary Reference Intake (DRI) address
problems of excess as well as deficiency
o Address both nutrient and energy
• Based off of the EAR and about 20% higher (2 deviations above EAR)
o Water:
Males: 3.7L/day
Females: 2.7L/day
