A1Freitag

Emily Freitag 1. Explain the key difference(s) between the focus of the early study of nutrition in comparison to the current focus. (1pt) In the early studies of nutrition, nutrition was looked at relating to diseases. They would make diets to prevent diseases such as scurvy. Now, nutrition is studied for what is needed in our everyday diets to keep us alive, growing, and healthy. Aside from studying what the bare minimum of food requirements to keep us alive, research is developing the cause and effects when our body reacts to certain foods. 2. How does wellness differ from absences of disease? (1pt) Wellness has been mistaken for “absences of disease” but it it isn’t just not having a disease. Wellness includes physical, emotional, social, occupational, and spiritual health. Although being sick is considered to not be “well”, there are other things you must take into account. For example, you may have not gotten the flu this season but you may depressed, overweight, have social anxiety, or don’t feel like you have a purpose because you haven’t found your spiritual purpose which are all things that would put your wellness at risk. 3. What is the primary link between poor nutrition and mortality? (1pt) When people eat unhealthy they are at a high risk for heart disease, cancer, chronic respiratory disease, stroke, unintentional injuries, alzheimer’s disease, diabetes, influenza, pneumonia, inflammatory kidney disease, and even suicide. For example, if you don’t drink enough milk or have take in enough calcium your bones will become weak. Or if your calorie intake is larger than what your body can process then you can become obese which leads to numerous problems. 4. List the organic nutrients and explain why they’re classified as organic. (1pt) Organic nutrients are carbs, lipids, proteins, and vitamins. These are considered “organic” because they contain carbon and hydrogen. 5. List the function, food source and chemical structure of each macronutrient. (6pts) Carbohydrates are made of carbon, hydrogen, and oxygen. Carbohydrates are the main source of energy for your body. Carbs are found in rice, wheat, grains, vegetables, lentils, beans, peas, seeds, nuts, milk, and dairy. Fats are a type of lipids that are also another source of energy required for the body but do not provide as much fuel as carbohydrates. Fats are made of carbon, hydrogen and oxygen just as carbohydrates do but do not contain as much oxygen and water. You can find fats in butter, lard, margarine, and vegetable oils. A different form of lipid is cholesterol which can be found in grains, animal products and vegetable spreads and dressings. Proteins contain carbon, hydrogen, oxygen, and nitrogen. Proteins have the chemical build that can be broken down into amino acids. The intake of protein builds muscle and makes blood, strengthen bones, repairing damaged structures, and assistance in breaking down foods and fluids. Unlike fats and carbs, proteins are not a good source of energy. Proteins can be found in meat, dairy, seeds, nuts, and legumes. Vegetables carry a small amount but are not at the top of the list for providing protein. 6. Why is water classified as a nutrient? (1pt) Water contains oxygen and hydrogen like an organic nutrient. Water is a necessity for survival. 7. A bottle of vitamins has a label claim, “Provides high energy”. Is the claim correct? Explain. (2pts) This would be a false claim because vitamins do not contain energy. People often mistake vitamins as a source of energy because it is essential for your energy metabolism. Although they help your body make energy, they do not provide energy in itself. 8. Minerals are classified according to ( ) and ( ). List the classifications. (2pts) Minerals are classified according to Minerals are classified to the amounts we need in our diet and how much the mineral is found in our body. One of the classifications is major minerals. Major minerals are calcium, phosphorus, sodium, potassium, chloride, magnesium, and sulfur. Your body needs at least 100 mg a day. Your body already holds over 5 grams of major minerals. The other classified mineral is trace minerals. Trace minerals are iron, zinc, copper, manganese, fluoride, chromium molybdenum, selenium, and iodine. Trace minerals should only be consumed within 100 mg or less a day. Your body only has 5 mg of trace minerals. 9. How are vitamins classified and what are the primary differences of the classifications? (2pts) There are two types of vitamins: fat-soluble and water-soluble. Fat-soluble vitamins contain the vitamins A, D, E, and K. They are soluble in fat, stored in the human body. If you take in to many fat soluble vitamins it can be toxic. Water-soluble vitamins contain the vitamins C and B-vitamins. They are soluble in water and are not stored in the human body. In extreme amounts the body rids of it by urination. With water-soluble vitamins, toxicity occurs when you take vitamin supplementation. 10. Report the Acceptable Macronutrient Distribution Ranges and what the ranges represent. (2pts) The percentages represent your daily diet. For example the food you consume could be 65% carbs, 10% proteins, and 25% fats making up a healthy diet for the day. The suggested carb intake is 45%-65%. Intake of carbohydrates make 4 kilocalories of energy per gram. You should only consume 10%-35% of proteins in your daily energy intake. Proteins provide 4 kilocalories just as carbs do. Fats on the other hand, provide 9 kilocalories per gram. Fats should be 20-35% of your daily energy intake. 11. What’s the difference between a registered dietitian and a nutritionist? (1pt) A dietitian is more specialized they make diets based on medical conditions and the individuals needs. A nutritionist studies how foods impact a person's health.