Chapter 1, Problem 5SC

1) Discuss the differences between an essential and a nonessential nutrient in terms of dietary consumption. Can the body survive without the provision of essential and nonessential nutrients? If an individual utilizes basic diet-planning principles, can he or she be sure that he or she will be able to obtain all the necessary essential nutrients? Why or why not?

Discuss how meeting the DRI for the EACH of the following nutrients will help with your current health status and future risk for chronic diseases: Dietary Fiber, Total Fat, Saturated Fat, Sodium, Potassium, and Calcium.  (Be specific in linking these nutrients to diet and disease.)

Which of the following subjects is not a study component of nutritional utilization?*     a. Requirements and allowances   b. Foods and Nutrients   c. Nutrient-nutrient interaction   d. Food and meal preparation   e. Physiological processes

The current recommendation for added sugar intake is a.Up to 20% of daily energy intake b.10-15% of daily energy intake c.Limit to less than 10% of daily energy intake d.As much as desired

How can you meet the DRI for the following nutrients? For each of the nutrients listed, indicate the recommended daily amount and be sure to indicate the type and quantity of food that would be necessary for you to consume in one day to meet the recommendations. Be specific. What if you don't get enough or too much? Calcium Vitamin A Iron Sodium Vitamin B12 Vitamin C

which of the following regarding fat-soluble vitamins is correct? A. low reserve capacity, hypervitaminosis is a concern B. low reserve capacity, hypovitaminosis is a concern C.  high reserve capacity, hypovitaminosis is a concern D.  high reserve capacity, hypervitaminosis is a concern

use the following scenario. Khang is your friend and is interested in applying for the Supplemental Nutrition Assistance Program (SNAP). He heard from other friends that college students are not eligible for SNAP, but he knows you are taking NUTR200. He tells you he works an administrative work-study job at the Nutritional Sciences Program's front office and makes $18 dollars an hour for 10 hours a week.

pertaining to Nutrition Can you teach me how to calculate the percentages of daily intakes of calories (1,827 total), carbs (171g), fat (81g), and protein (121g)? Thank you for your time.

The order is for Total Parenteral Nutrition (TPN) 250 mL of Aminosyn II 5% (protein source), 1000 mL D25W (carbohydrate source), and 500 mL of Lipsyn II 10% (fat source) to be administered IV. How much nutritional value, in kcal, will the client be obtaining from the protein source infusion? Assume 1 g of protein provides 4 kcal of nutritional value. Question 1 options:   a) 50 kcal   b) 165 kcal   c) 100 kcal   d) 82.5 kcal