1.Describe how fiber-rich foods help with weight control. 2.Given the nutrient information on food labels, how could you determine the number of grams of starch in a food product? 3.Describe the health effects of omega-3 fatty acids and recommendations regarding their intake 4.What are trans-fatty acids and how do they influence health?

1.Describe how fiber-rich foods help with weight control. 2.Given the nutrient information on food labels, how could you determine the number of grams of starch in a food product? 3.Describe the health effects of omega-3 fatty acids and recommendations regarding their intake 4.What are trans-fatty acids and how do they influence health?

Ebk:Nutrition & Diet Therapy

10th Edition

ISBN:9780357391747

Author:DEBRUYNE

Publisher:DEBRUYNE

Chapter8: The Vitamins

Section: Chapter Questions

Problem 2SC

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1. What advice, in regard to macronutrient and caloric intake, would you give an individual who wanted to gain lean mass (muscle mass) and lose weight? 2. How much protein in g*kg-1 is recommended for the average individual, aerobic athletes, and strength/power athletes? Why would these recommendations be different?
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1. List the vitamins, what they do in the body (their functions), and their sources in food. Water-soluble vitamins Nutrient Function Sources Fat-soluble vitamin Nutrient Function Sources 2. Explain why vitamins are necessary in the diet a 3. Describe the risks related to inadequate or excess intake of vitamin
1. What is a VITAMIN? 2. Make a table or matrix about the general properties of water soluble and fat soluble vitamins based on ABSORPTION, TRANSPORT, STORAGE, EXCRETION, TOXICITY, REQUIREMENTS, AND RELATIONSHIP TO COENZYME. 3. In a tabular form identify the different fat soluble (include the other names) and water soluble vitamins. 4. Identify the USE, DEFICIENCY, OTHER NAME AND DISTINCT PROPERTY of all FAT SOLUBLE VITAMIN. 5. Identify the USE, DEFICIENCY, OTHER NAME AND DISTINCT PROPERTY of all water SOLUBLE VITAMIN. 6. In a table or matrix give 3 dietary source of each vitamin
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9. Essential fatty acids cannot be synthesized in our body and should be taken from our diet. Enumerate these fatty acids and indicate the position of their unsaturation. 10. Enumerate the PUFA (Polyunsaturated Fatty Acids) and indicate the position of unsaturation? 11. Enumerate the derivatives of steroids and their functions.
What do you see as being the actual controversy surrounding the nutritional value &/or dangers of saturated fats? what is saturated fats as being part of one's diet?
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