Nutrition
15th Edition
ISBN: 9781337906371
Author: Sizer, Frances Sienkiewicz., WHITNEY, Ellie
Publisher: Cengage Learning,
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Chapter 6, Problem 8SC
Summary Introduction
Introduction:
The dietary proteins are the protein present in the diet of the individual. These are very important and should not be wasted inside the body.
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A completely, 100%, fat and cholesterol free diet would be the healthiest.
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When the diet lacks protein, the body break down tissue such as muscle, and uses it as a protein source.
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Nutrition plays a vital role in a person's overall health and well-being. Not getting enough of the recommended nutrients over the long term can lead to malnutrition which often results in disease and illness.
In a 3-page paper, written in APA format using proper spelling/grammar, address the following:
Define malnutrition and identify a specific disease that can result from it.
Perform library research about the selected disease and explain its physiological effects on a person's body.
Describe the relationship between specific foods/nutrients and the disease. Use the questions below to guide your response.
a) Does research indicate that a lack of specific foods/nutrients increase a person's chance of contracting the disease?
b) Are there specific foods/nutrients that should be avoided by an individual afflicted with the disease?
c) How do specific foods/nutrients work physiologically within the body to help combat the disease?
Evaluate nutritional recommendations to help…
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Similar questions
- Which of the following would be the best way for a college student to decrease his or her intake of saturated fat? Multiple Choice O Choose foods made with coconut oil instead of soybean oil. Choose peanut oil instead of corn oil. Use natural fats (e.g., butter) instead of processed fats (e.g., margarine). Use liquid plant oils (e.g., olive oil or canola oll) instead of solid fats (eg, butter or coconut oil).arrow_forwardHow 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 Carrow_forwardIn which condition(s) will protein utilization be increased? During conditions when a disease decreases the supply of energy to specific tissues as in diabetes. During starvation when the body relies on alternative sources energy During conditions of amino acid imbalance, i.e. an essential nino acid is lacking in the diet. Both A and B All of these.arrow_forward
- How much protein are you supposed to eat? Use a few (3) different recommendations for protein intake. Put it in terms of: percentage of calories (DRI) amount in grams (RDA) servings (oz/day) (ChooseMyPlate.gov)arrow_forwardWhat is a Calorie and why is the caloric content of food displayed on nutrition labels? Which contains more energy, 1 gram of fat or 1 gram of sugar? Why?arrow_forwardWhich of the following is not true for reducing the risk of heart attacks? if saturated fat in the diet is replaced with unsaturated fats, the risk for heart disease decreases replacing total fat or saturated fats with carbohydrates is not associated with reduced risk of heart attacks if saturated fat in the diet is replaced with refined carbohydrates, risk for heart disease increases saturated fats in the diet should be replaced with polyunsaturated and monounsaturated fats if saturated fat in the diet is replaced with refined carbohydrates, risk for heart disease decreasesarrow_forward
- Which of the following statements regarding dietary nutrients is FALSE? Macronutrients provide cells with energy whereas micronutrients provide protein cofactors. Water soluble vitamins can be stored long-term. Enriched foods contain synthetic vitamins to replace natural vitamins lost during processing. Fortified foods contain vitamins and minerals not originally found in the foods. The majority of B vitamins must be converted to their active form in the body.arrow_forwardAccording to your textbook define Malnutrition: Using the following list of chronic health conditions that have a nutrition component, put each chronic health condition in its appropriate category of over- or under-nutrition. Some conditions may fit into more than one box. -Scurvy (Vit C) -Obesity -Anemia -Tooth decay -Osteoporosis What is malnutrition? Over- nutrition Under- nutrition -High blood pressure -High cholesterol -Constipation -Anorexia nervosa Quantity (Calories) -Goiter (lodine) -Spina Bifida (folate) Quality (Nutrients) What other chronic health conditions can you think of that are caused by malnutrition? Write them in the appropriate box.arrow_forwardComplete the following statements to describe the types and sources of dietary lipids. Not all choices will be used. Lipids, such as fats and oils, that supply energy for cells are called steroid triglycerides Long-term energy storage and insulation from cold temperatures is provided by cholesterol Plant foods such as canola and soybean oils are healthy in moderation and contain essential dietary fatty acids. that are subcutaneous fat peptide Animal foods such as butter, meat, and whole milk are should be eaten sparingly. and unsaturated fats The lipid called bile, is synthesized by the body and used to make hormones, and vitamin D. saturated fatsarrow_forward
- Which fat soluble vitamin or vitamins are rich in the following lunch food items? Write in the space provided the vitamin from the list which is rich in that food. Vitamin List: Vitamins may be used more than once. Vitamin A Vitamin A as beta-carotene Vitamin E Vitamin D Vitamin K No fat soluble vitamin found in this food Lunch foods: Pumpkin bread: Pureed pumpkin 1) _________________________ Canola Oil 1) __________________________ White flour 1) _________________________ White sugar 1) _________________________ Glass of 1% Milk 1) _________________2) ______________ Small salad made With fresh spinach 1) ____________2) ____________3) __________ Salad dressing 1) ____________________arrow_forwardThe bioavailability of which two vitamins is significantly higher in supplemental form as compared to what is naturally occurring in foods? thiamin and vitamin B6 biotin and pantothenic acid folate and vitamin B12 niacin and riboflavinarrow_forward1) 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?arrow_forward
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