Course Description and Content: Incorporates principles of human nutrition, essential nutrients, nutritional needs of different age groups, and nutrition research. Focuses on the relationship between nutrition, physical fitness, lifestyle, and health, with supporting emphases on consumer awareness, evaluation of nutrition information, eating disorders, and the importance of a balanced, varied diet.
Course Learning Objectives: In Nutrition, we explore the ever-evolving science of nutrition. Human nutrition is influenced by endogenous and exogenous factors. We will discuss related topics such as stress, environment, food processing, digestion, safety, and the role of nutrition and phytochemicals in disease prevention. We’ll look into fundamentals of macronutrient and micronutrient nutrition and optimal nutrition from a functional and clinical perspective. An emphasis will be placed on ways to maintain enduring health for yourselves and loved ones.
The midterm and final will be worth 25% of the grade each. Clinical Rounds is worth 10% of grade. Assignments and participation will account for the remaining 40% of one’s grade.
UNDERSTANDING NUTRITION MIDTERM QUIZ:
Select (1) answer from each of the below questions. Print out this sheet and bring answers to class on Tuesday for our midterm review. Please note that the midterm exam will contain 2 matching sections, mostly concerning digestive anatomy and function.
1) What is the term that defines foods that contain non-nutrient substances whose known actions in the body is to promote well-being to a greater extent than that contributed by the food’s nutrients? a.fortified foods
d.health enhancing foods
2) Which of the following is an organic nutrient?
3) Which of the following cannot be “fattening” to the body? a.alcohol
4) How much energy is required to raise the temperature of one liter of water by one degree centigrade? a.10 calories
5) A diet provides a total of 2200 kcal of which 40% of the energy is from fat and 20% from protein. How many grams of carbohydrate are in the diet? a.220
6) Which of the following is not a characteristic of vitamins? a.essential
7) What is the benefit of using a large sample size in an experiment? a.chance variation is ruled out
b.there will be no placebo effect
c.the experiment will be double blind
d.the control group will be similar to the experimental group
8) According to the text, of the ten leading causes of illness and death, how many are associated directly with nutrition? a.1
9) The concept of nutrient density is most helpful in achieving what principle of dietary planning? a.variety
10) What mineral is added in the enrichment process of refined flours? a.iron
11) Which of the following terms is used to describe a cut of meat having the lowest fat content? a.end
12) The types of atoms found in a glucose molecule include all of the following except: a.carbon
13) What is the composition of sucrose?
a.two glucose units
b.one glucose and one fructose
c.one glucose and one galactose
d.one galactose and one fructose
14) Glycogen is stored mainly in which of the following tissues? a.muscle and liver
b.pancreas and kidneys
c.stomach and intestines
d.brain and red blood cells
15) Which of the following plays a major role in the breakdown of certain types of dietary fiber reaching the large intestine? a.bacteria