Nutrition: Concepts and Controversies
13th Edition
ISBN: 9781133603184
Author: Frances Sizer, Ellie Whitney
Publisher: Cengage Learning
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Chapter 7, Problem 21SC
Summary Introduction
Concept Introduction:
Our diet should be balanced, it should contain foods in right proportion and cover all major nutrients required for the proper growth of our body and good health. The foods are now classified into nutrient-dense foods which contain less of fats and healthy enough as it contains many important nutrients. People who are health conscious and don’t want to gain weight often look for foods which are classified as nutrient-dense.
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Activity: Research Macronutrients and Bioenergetics, comparing CHO energy vs. Fats/Proteins.
Outline & discuss why CHO is our primary fuel source and should compose the majority of total calorie intake (≥60-65%), specifically for those participating in regular physical activity, excercise, and/or sport. Dispell the myths about Protein and Fat.
Chapter 7 Solutions
Nutrition: Concepts and Controversies
Ch. 7 - Prob. 1RQCh. 7 - Prob. 2RQCh. 7 - Prob. 3RQCh. 7 - Prob. 1SCCh. 7 - Prob. 2SCCh. 7 - Prob. 3SCCh. 7 - Prob. 4SCCh. 7 - Prob. 5SCCh. 7 - Prob. 6SCCh. 7 - Prob. 7SC
Ch. 7 - Prob. 8SCCh. 7 - Prob. 9SCCh. 7 - Prob. 10SCCh. 7 - Prob. 11SCCh. 7 - Prob. 12SCCh. 7 - Prob. 13SCCh. 7 - Prob. 14SCCh. 7 - Prob. 15SCCh. 7 - Prob. 16SCCh. 7 - Prob. 17SCCh. 7 - Prob. 18SCCh. 7 - A deficiency of niacin may result in which...Ch. 7 - Prob. 20SCCh. 7 - Prob. 21SCCh. 7 - Prob. 22SC
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- We understand what happens if humans do not get enough to eat. We can see what happens when peopleovereat; resulting in excessive weight gain. The human diet can lead to heart disease, cancer, diabetes, and is the most significant cause of both death and disability in the world.By looking at the broad influences of food and nutrition policy here in the united states. The Farm Bill, environmental regulation, food production policy, and food safety are categorically the most significant sources influencing foodsproduced for consumption here in the United States.Using those four categories, and Marion Nestle poses this question in her book Eat, Drink, Vote. What are we supposed to eat?arrow_forwardWhich of the following is NOT one of the negative effects of food processing in the manufacturing of packaged foods? Reduction in nutrient value of foods due to chemical decomposition. Increased cost to consumer. Addition of artificial chemicals. Increased accessibility of calories to the body. Addition of salts, sugars, and oils in large quantities.arrow_forwardThe model that the type of foods one eats is the primary determinant of body mass is best summarized as the micronutrients and especially phytonutrients are the most important contributor to body mass effects of foods macronutrient content is the primary determinant of body mass effects of foods O calorie sources are not identical; and apple is not equal to a can of soda even if they have the same caloric content O any type of food can be understood by knowing the calories it containsarrow_forward
- Consider how the following symptoms might indicate deficiency of a major class of nutrients and suggest added food sources that might remedy the deficiency. + If experiencing: Lipids Meats, dairy products, plant oils Muscle loss, weakened immune system Hair loss, dry skin, hormonal disorders Muscle weakness; weight loss; decreased pH of blood Starchy plants Proteins This indicates deficient intake of: Carbohydrates Meat, legumes, roots Dietary sources to add:arrow_forwardIn general, is it better to eat organic food versus non-organic food? Do we benefit from eating organic or does it not make a difference? Support your response with quality sources. Hint: Don't use Al pleasearrow_forwardFood cannot be used directly to drive your living processes . In your own words , explain how the food you eat is converted into usable energy.arrow_forward
- Identify the nutrient: is an antioxidant; animal sources are more reliable than plant sources; deficiency symptoms include night-blindness and trouble tasting/smelling; oxalates and phytates bind to it, reducing absorption from plant foods; is water soluble calcium vitamin A vitamin C iron O zincarrow_forwardA food label lists the amounts of the following nutrients: 5 grams complex carbohydrates, 15 grams simple sugars, 5 grams protein, 10 grams fat. Which of the following is true: Simple sugars contribute the greatest amount of calories Carbohydrates contribute the greatest amount of calories The amounts of calories from protein and carbohydrates are equal The greatest amount of calories is derived from fat None of the above statements is truearrow_forwardMatch the fat soluble vitamin with the best food source fortified dairy, fatty fish, SUN Choose. orange, dark green veggies, animal products Choose... vitamin A leafy greens, some meat vitamin K vitamin E plants oils, nuts, seeds vitamin Darrow_forward
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