Nursing 3100 exam 1
What are RDA? and how should they be used? - ANS--Recommended Daily Allowance for
specific nutrient for 98% of population
What are the limitations for RDAs? - ANS-- Limitation - set by committee and knowledge is
limited for some populations. Safety margins vary (disease, drug/alcohol use), vary by country
What is the dietary reference value (DRV)? How is it used? - ANS-- Recommendation for
optimal nutrient intake levels outlined by age and gender
- Used o all food labels to help consumer be aware of nutrients in it
- EAR: estimated average requirement
-AI- adequate intake
- RDA: recommended dietary allowance
- UL: tolerable upper intake
Fraternal twins ( a boy and a girl age 17) are enrolled in a metabolic study. Which twin do you
expect to burn more Calories/minute on the elliptical machine? why? - ANS-- Boy: men have
more muscle mass/ females have more body fat. more muscle --> the more calories you burn
What are the EAR, AL, and UTL? - ANS-- EAR: estimated average requirements ( average
daily nutrient intake estimated to meet requirements of 50% or more of the health individuals in
a group)
- AI: adequate intakes (recommended nutrient intake by a group of people when RDA isn't
determined)
- UTL: tolerable upper intake level (highest average intake of nutrient that presents little/no risk
to most individuals)
What do the new USDA "My Plate" guidelines suggest? How many minutes recommend by the
guidelines ? - ANS-- at least 30mins of moderate exercise o most days to reduce risk of
disease
- to help manage body weight/ prevent unhealthy weight gain, engage in about 50 mins of
moderate --> vigorous activity on most days of the week
- to sustain weight loss in adulthood, participate in 60-90 minutes of daily physical activity
Define nutrient density. - ANS-significant amount of nutrients for the least amount of calories
List 3 characteristics shared by all essential nutrients. - ANS-1. specific biological function
2. cannot be synthesized in the body
3. removal from diet has a health impact
, Which foods MUST provide nutrition labels? - ANS-- all packaged foods except those without
significant nutritional value (coffee, spices)
How many Calories (kcal) per gram are provided by carbohydrate, fat, protein, and alcohol? -
ANS-- Carb = 4 kcal/ gram
- fat = 9
- protein = 4
- alcohol= 7
A granola bar has 210 calories, 10 grams of fat, 4 grams of protein, and 26 grams of
carbohydrate. What is the percentage of Calories from fat ? Carbohydrate? - ANS-- fat: 10
grams x 9 kcal/gram = 90 cals fat (43%)
- carb: 4 x 26 = 104 cals carb (50%)
- protein: 4x 4 = 16 cals protein (7%)
What is an "enriched" food? - ANS-- foods that have nutrients replaced that were lost in
processing
- ex: enriched flour
What are "fortified" foods? - ANS-- foods with nutrients added that aren't usually in food
- EX: milk, butter and cereal
Define negative nutrient balance. - ANS-- the amount of nutrients lost in body is greater in than
the nutrients taken
Explain to someone how to evaluate a food label for sodium content. - ANS-compare percent
daily values amount of sodium in the product
Compare and contrast retinol, beta- carotene, retinaldehyde and retinoic acid with respect to
dietary sources, functions and toxicities. - ANS-- retinol: preformed Vitamin A, stored in live,
sources are animal (yolk, liver, fat), fortified in margarine , milk, used for spermatogenesis
- Beta- carotene: precursor to Vitamin A (provitamin), sources are dark green/ orange/ red fruits,
acts are antioxidants (decreases risk of cancer, heart disease, cataract, muscular degeneration)
- retinaldehyde: active form made from retinol, used for dark adaption
- retinoic acid: active form made from retinol, used for embryogenesis , epithelial cell function,
no dietary sources
Why is the bioavailability of beta-carotene from supplements about six times that from food? -
ANS-- supplements contain retinol, the active form of vitamin A made from beta- carotene, so
bioavailability is higher.
- beta- carotene from food must be converted into active form of the vitamin
How can the bioavailability of beta-carotene from food be increased? - ANS-- cook and
absorbing fat
What are RDA? and how should they be used? - ANS--Recommended Daily Allowance for
specific nutrient for 98% of population
What are the limitations for RDAs? - ANS-- Limitation - set by committee and knowledge is
limited for some populations. Safety margins vary (disease, drug/alcohol use), vary by country
What is the dietary reference value (DRV)? How is it used? - ANS-- Recommendation for
optimal nutrient intake levels outlined by age and gender
- Used o all food labels to help consumer be aware of nutrients in it
- EAR: estimated average requirement
-AI- adequate intake
- RDA: recommended dietary allowance
- UL: tolerable upper intake
Fraternal twins ( a boy and a girl age 17) are enrolled in a metabolic study. Which twin do you
expect to burn more Calories/minute on the elliptical machine? why? - ANS-- Boy: men have
more muscle mass/ females have more body fat. more muscle --> the more calories you burn
What are the EAR, AL, and UTL? - ANS-- EAR: estimated average requirements ( average
daily nutrient intake estimated to meet requirements of 50% or more of the health individuals in
a group)
- AI: adequate intakes (recommended nutrient intake by a group of people when RDA isn't
determined)
- UTL: tolerable upper intake level (highest average intake of nutrient that presents little/no risk
to most individuals)
What do the new USDA "My Plate" guidelines suggest? How many minutes recommend by the
guidelines ? - ANS-- at least 30mins of moderate exercise o most days to reduce risk of
disease
- to help manage body weight/ prevent unhealthy weight gain, engage in about 50 mins of
moderate --> vigorous activity on most days of the week
- to sustain weight loss in adulthood, participate in 60-90 minutes of daily physical activity
Define nutrient density. - ANS-significant amount of nutrients for the least amount of calories
List 3 characteristics shared by all essential nutrients. - ANS-1. specific biological function
2. cannot be synthesized in the body
3. removal from diet has a health impact
, Which foods MUST provide nutrition labels? - ANS-- all packaged foods except those without
significant nutritional value (coffee, spices)
How many Calories (kcal) per gram are provided by carbohydrate, fat, protein, and alcohol? -
ANS-- Carb = 4 kcal/ gram
- fat = 9
- protein = 4
- alcohol= 7
A granola bar has 210 calories, 10 grams of fat, 4 grams of protein, and 26 grams of
carbohydrate. What is the percentage of Calories from fat ? Carbohydrate? - ANS-- fat: 10
grams x 9 kcal/gram = 90 cals fat (43%)
- carb: 4 x 26 = 104 cals carb (50%)
- protein: 4x 4 = 16 cals protein (7%)
What is an "enriched" food? - ANS-- foods that have nutrients replaced that were lost in
processing
- ex: enriched flour
What are "fortified" foods? - ANS-- foods with nutrients added that aren't usually in food
- EX: milk, butter and cereal
Define negative nutrient balance. - ANS-- the amount of nutrients lost in body is greater in than
the nutrients taken
Explain to someone how to evaluate a food label for sodium content. - ANS-compare percent
daily values amount of sodium in the product
Compare and contrast retinol, beta- carotene, retinaldehyde and retinoic acid with respect to
dietary sources, functions and toxicities. - ANS-- retinol: preformed Vitamin A, stored in live,
sources are animal (yolk, liver, fat), fortified in margarine , milk, used for spermatogenesis
- Beta- carotene: precursor to Vitamin A (provitamin), sources are dark green/ orange/ red fruits,
acts are antioxidants (decreases risk of cancer, heart disease, cataract, muscular degeneration)
- retinaldehyde: active form made from retinol, used for dark adaption
- retinoic acid: active form made from retinol, used for embryogenesis , epithelial cell function,
no dietary sources
Why is the bioavailability of beta-carotene from supplements about six times that from food? -
ANS-- supplements contain retinol, the active form of vitamin A made from beta- carotene, so
bioavailability is higher.
- beta- carotene from food must be converted into active form of the vitamin
How can the bioavailability of beta-carotene from food be increased? - ANS-- cook and
absorbing fat
