Contemporary nutrition a functional approach 4th edition wardlaw solutions manual

Contemporary Nutrition A Functional Approach 4th Edition Wardlaw
Solutions Manual
Download:http://testbanklive.com/download/contemporary-nutrition-a-
functional-approach-4th-edition-wardlaw-solutions-manual/
Contemporary Nutrition A Functional Approach 4th Edition Wardlaw Test
Bank
Download:http://testbanklive.com/download/contemporary-nutrition-a-
functional-approach-4th-edition-wardlaw-test-bank/
CONCE PT CHE C K: S OL UTIO NS
CHAPTER 1
Concep t Ch eck 1.1
1. W hat are the f actors that influence our food choic es?
Hunger and appeti te infl uence our food choic es. Factors su ch as fl avor, ap pearan ce,
and tex ture; earl y influ ences, routines, and habit s; adve rtisi ng and r estaurant m e
nus; economi cs and conv enie nce; seekin g emot ional c omfort; social chan ges; a nd
hopefull y, nutrit ion and healt h conc erns, also gre atl y influ en ce our food choices.
Nort h Americans probabl y respond m or e to ex ternal, appeti te relat e d forces than to
hun ger - r elated ones in choosi ng wh en and wh at to eat.
2. How do hunger and appe ti te differ in the wa y th e y influence our d esire to e at?
Hunger is the prim aril y p h ysical o r internal desir e to find and eat food. Fulf il li ng
it creat es sati et y—no furth er desire to eat ex ist s. Food int ake is also aff ected b y
app eti te - related ( ex ternal) for ces l i ke social custom s, ti me of da y, and bein g
with ot hers.
3. W hat factors influenc e sa ti et y?
S ati et y is i nfluenc ed b y h unge r -r elated (inte rnal) si gnals f rom the brain and other
or gans, as well as the cont ent of the foods i n the meal.
Concep t Ch eck 1.2
1. How do we de fine nutrit ion?
Nutriti on is the stud y o f f ood and nutrients — their digesti on, absorption, an d
metaboli sm, and their ef fect on h ealt h and disease.
2. W hat are the thre e leadin g c auses of d eath fo r whi ch diet pla ys a pa rt?
C ardiovascular (hea rt) di sease, in cludi n g h ypert en sion and stroke; som e for ms of
canc er; and diabetes a re li fe -thre atening chronic dise ases for which a poo r diet i s
known to be a risk factor and which a cc ount for two -thi rds of all deaths i n North
Americ a .

Concep t Ch eck 1. 3
1. W hat are the six classes of nutrients?
Food contains t he vit al n utrients essenti al for goo d healt h: carboh yd rates, l ipi ds
(fats and oil s), proteins, vi tamins , mi nerals, and wat er.
2. W hat are the thre e gene r al functi ons of nutrients i n the bod y?
Nutrients have thre e gen eral fun cti ons i n the bod y: (1) to provide m ateri als for buil
ding and maintaining the bod y; (2) to act as r e gulators f or ke y metaboli c r eact ion s;
and (3) to participate in metaboli c r eacti ons t hat provide the ener g y ne cessa r y to
su sta i n li fe.

1. W hat are the en er g y ( cal orie) valu es for e ach of t he “en er g y nutrients”?
A comm on unit of measu rement for ener g y is t he kil ocalorie (kc al). On av e ra
ge, carboh ydr ates and p rotei n provide 4 kcal pe r gra m of ener g y to t he bod y,
while lipi ds provide 9 kcal pe r gram. Although not consider ed a n utrient, alcohol
provid es about 7 kcal per gram. The othe r classes of nutrients (vita mi ns, m inerals,
and wate r) do not suppl y calo ries bu t ar e es senti al for prope r bod y fu ncti oning.
Concep t Ch eck 1.5
1. W hat are the six steps used in t he scientific metho d?
S tep 1 of the scientific m ethod i s the observati on of a natur al phenomenon and askin
g questi ons about i t . In S te p 2, scientis ts gene rate h yp otheses which a re poss ibl e
ex planati ons about t he ca use of the phenomenon. Proving the h ypoth esis , however,
requires cont rolled ex per im ents, s o in S tep 3, research ex periments a re con ducted.
In S tep 4, findi ngs ar e evalu ated b y o ther sci enti sts and publi shed. In S tep 5, f oll
ow -up ex periments are condu cte d to confirm or ex tend the findings. S tep 6 is t o ac
cept or r eject h ypothesis.
1. S urve ys indi c ate that we could i mprove our diets b y fo cusing on which t yp e of
food sources?
S urve ys in t he United St a tes and C anada sho w that we gene rall y ha ve a va riet y
of foods avail able to us. Howev er, som e of us could i mprove our diets b y f ocusin g
o n food
sources rich in v arious vit ami ns, m inerals, and fib er, such as fruit s, ve getab les, and
whole gr ains.
2. The consum pti on of which t yp es of foods shoul d be reduc ed to attain and maintain good
healt h?
M an y o f us shoul d reduc e our consum pti on of cal ories, added su gar, protei n, sol id
fat,
cholesterol, salt , and al co holi c bevera ges. Thes e re comm endati ons are consi stent
wit h an overall goal t o att ain and maintain good he alt h.
1. W hat are som e di et, ph ys ical acti vit y and li fest yl e recomm endati ons fo r hea
lt h promoti on and dis ease pr eventi on?
Diet

C onsum ing enou gh essen ti al nut rients, i ncludi ng fi ber, whil e moder ati ng en er
g y, sol id fat, cholesterol, added su ga r, and al cohol i ntake c an result in:
• In cre ased bon e mass du ring chil dhood and adole scence

• P reventi on of som e adu lt bone loss and ost eoporosis , especiall y in ol de r a
dult s
• Few er dent al cari es
• P reventi on of digesti ve problems, such as const i pati on
• Decr eased sus cepti bil it y to som e c ance rs
• Decr eased d e grad ati on of the reti na ( espe ciall y t hrough int ak e of gr een a
nd
oran ge ve getables)
• Low er risk of ob esit y a nd related dise ases, such as t ype 2 diabetes and
cardiovas cular dise ase
• R educed risk fo r defici enc y diseas es, such as an emi a (throu g h ad equate i
ntake;
and of iron, folate, oth er nutrients)
Ph ysical Ac tivity
Adequate, r e gular ph ysic al acti vit y ( at l east 30 mi nutes on most or all da ys ) helps
reduc e the risk of:
• Obesit y
• T ype 2 diabetes
• C ardiovascular dise ase
• S ome adult bone loss and los s of muscle tone
• P remature a gin g
• C ertain can cers
L if estyle
Mini miz ing alcohol int ak e (no more than two d rinks per da y fo r men and o ne
drink for women and all adult s a ge 65 ye ars and old er) h elps prevent:
• Live r disease
• Accidents
Not sm oking ci gar ett es o r cigars helps p revent:
• Lun g canc er, other

Conte mpora r y Nutriti on : A Fu nc tional App roa c h , 4 th
E dition
AN S W E RS TO S TUDY Q UES
TIONS
Fo r m an y o f the S tu d y Q u e stion s, ind ividu a l an swe rs will va r y. E xa m p les
of a p p rop ria te a n swe rs to t he se su b jective qu e stio n s a re sh own .
CH AP TER 1
1. Des c ribe the proce s s that c ontrols hunger a nd s a tie ty i n the body
. Lis t othe r fa c tors that i nflue nc e our food c hoice s . (LO 1 .1 )
Hun ge r is a ph ysiolo gi ca l d rive t o e at, an d is co n tro lle d b y in te rna l bo
d y m e cha n ism s. A s nu trie n ts a re p roce sse d b y t h e sto ma ch a nd
small int e stine , th e se o rga n s comm un icat e with t he live r a n d b rain , red
u cing f u rth e r fo o d in ta ke . T he live r a lso u se s its d ire ct n e rve p ath wa
ys to t he b rain t o sign a l hu n ge r a nd fu lln e ss. Th e h yp o tha lam u s, a p o
rtion of the b rain , he lps to re gu late h u n ge r an d sa tie ty. T h e fe ed ing ce n
te r of th e h yp o th a lam u s sign a ls th e b od y t o e at, wh e rea s th e sa tie ty
ce n te r sign a ls th e b od y t o st op eatin g. B e side s hu n ge r – th e in te rna
l, p h ysiolo gical d ri ve t o f in d an d e a t f o od – ma ny e xte rna l f a cto rs co
ntrib u te to fo od ch o ices. S om e of th e se f a cto rs in clude f lavo r, te xtu re,
a n d a pp e a ran ce of f oo d s; e a rly lif e e xp e rie n ce s; rou tin e s o r h ab
its; a d ve rtising; so cial ch an ge s; e con om ics; a n d n u trition kno wled g e .
2. Des c ribe how y our food pre fere nce s ha v e be e n s ha pe d by the
follow ing fac tors :
a . E x pos ure to foods a t a n ea rly a ge
b. Adv e rtis ing (wha t is the ne we s t food y ou ha v e trie d?)
c . E a ting out
d. P e e r pre ss ure
e . E c onomic fac tors (LO 1 .1 )
Fo o d ch o ices a re inf lue n ced b y m an y f a cto rs:
a. B e ing ra ised b y a ve ge ta ria n m o th e r, Iwasexposedtoawidevarietyof
f ruits a nd ve ge ta b les f ro m a yo u n g a ge
andneverwentthroughapicky stage o r refu se d t o e a t ve ge ta b les.

b. A t the groce ry st o re, the re we re co u po n s a n d f ree sam p les of a
ne w t yp e of ce rea l b a r. I tried it, like d it, an d p u rcha se d it f o r b
rea kf a st th is wee k.
c. B e ca u se we we re in a h u rry a n d st op p ed atafastfoodrestaurant,my
foodch o ices a t lu n ch to d a y we re e xce ssi ve in ca lorie s, fa t, a nd
sodium .

d. A t T h an ksgivin g d inn e r, m y gran d mo the r off e red m e a se co n d
h e lp ing o f m a she d p o ta toe s an d gra vy. I d idn ’t wa n t to h u rt he
r f ee lin gs, so I ate t he e xtra p o rtio n .
e. E xp e n se s p la y a m a jo r ro le in m y d iet pa tt e rns. A s a co lle ge
stu d ent, fu n d s a re lim ite d , so I re a lly t r y t o e a t in e xp e nsive f o
od item s o r th o se t ha t a re o n sa le. Fo r e xa mp le, I p u rcha se d ca
nn ed p ea ch e s in stea d of f re sh p e a ch e s.
3. Wha t produc ts i n y our s uper ma rk e t re fle c t the c onsume r de
ma nd for he a lthie r foods ? For c onve nie nc e ? (LO 1 .1 )
Ma n y groce r y st o res no w o ff e r a n o rga n ic a isle o r h ea lth fo od a
isle, wh ich ref lects a ch an ging t ren d in co n sume r d em and s. In t e rm s
of con ve n ien ce , th e f roze n fo od se ctio n h as b e com e la rg e r th an
eve r a n d ma n y su p e rm arket s n o w off e r p re p a red m e a ls, su ch a
s sa nd wiche s an d ro a ste d ch icken .
4. Name one c hronic dis e as e as s oc ia ted wi th poor nutrition ha bits. Now
lis t a few c orres ponding r is k fa c tors . (LO 1.2 )
Card iova scu lar d isea se is a ch ron ic d ise a se a sso ciate d with p oo r nu
tritio n a l h a b its. A fe w co rre sp on d ing risk f a cto rs a re high b loo d ch o
leste rol, h igh b loo d p ressu re, ina de qu a te ph ysical a ctivit y, d iab e tes,
a nd smokin g.
5. Des c ribe two s ources of fat a nd ex pla in why the diffe re nce s a re i
mport a nt in te rms of ove ra ll hea lth. ( LO 1 .3 )
T he re a re t wo b a sic typ e s of f at, un sa tu rated fa t an d sa tu rate d f a t.
P lan t o ils te n d t o co n ta in m an y u n sa tu rate d f a tty a cids, wh ich m a
ke th em liqu id a t room te mp e ratu re. Ce rta in u n sa tu rated fa tt y a cids a
re e sse n t ial n u trien ts, a nd som e
m a y a lso lowe r b lood ch o leste rol. An ima l f a ts a re oft e n rich in satu rate
d fa tt y
a cids, wh ich ma ke th em so lid a t roo m t em pe ratu re. S atu rate d fa tt y a
cids ten d to raise b lood cho lest e ro l.
6. Ide ntify thre e wa ys that w a ter is use d in th e body . (LO 1 .3 )
In d ividu a l a n swe rs will va r y. E xa mp le: T o n am e ju st a fe w f u n ction
s, wa te r a cts a s a so lve n t a nd lu b rica n t, p rovide s a m ed ium fo r tran
spo rt of nu trie n ts a n d wa ste s, a n d h e lps t o re gu lat e bo d y t em pe
ratu re.
7. E x pla in the c once pt of c a lori e s as i t re la tes to foods. What a re the
v a lue s us e d to c alc ula te kc al from gra ms of c a rbohydra te, fat,
protei n, a nd a lc ohol? (LO 1.4 )

A ca lorie is a me a su re of he a t e ne rgy: th e a mo u n t of h ea t it ta ke s to
raise t h e te mp e ratu re of 1 gram of wa te r 1 °C. E n e rgy i s st o red in t he
che m ica l b on d s in th e ca rbo h yd rate s, f at, a n d p rote in in th e fo ods
we e a t. W e ca n u se th is ch e m ica l e ne rgy t o p e rfo rm b o d y f un ctio
n s, f ro m p um p ing io n s a cross ce ll m em b ran e s to m o ving ske let a l
m u scles. Fo ods ge n e rally p rovide ca lorie s f r o m

m o re th an on e so u rce. Th e fu e l va lue fo r a gram of ca rbo h yd rate is 4
kca l, a gram of fa t is 9 kca l, a gram of p rote in is 4 kca l, a nd a gram of a
lcoho l is 7 kca l.
8. A bowl of P a ne ra ’s broc c oli c he ddar s oup c onta ins 21 gra ms
carbohydra te,
1 3 gra ms fa t, a n d 1 2 gra ms protei n. Ca lc ula te the pe rc e nta ge of
c a lorie s de riv e d from fa t. (LO 1 .4 )
2 1 gram s x 4 ca lorie s/gram of ca rbo h yd rate = 8 4 ca lorie s f ro m ca rbo h yd
rate
1 3 gram s fa t x 9 ca lorie s/gram of f at = 1 17 ca lorie s f rom f at
1 2 gram s p rote in x 4 ca lorie s/gram of p rote in = 4 8 ca lorie s f ro m p rote in
8 4 + 11 7 + 48 = 21 3 tota l ca lorie s
1 1 7 ca lorie s f rom fa t/21 3 to ta l ca lorie s = 0 .5 5 x 1 0 0 = 5 5 % ca lorie s fro
m fa t
9. Acc ording to national nutrition s urv ey s , whic h nutrie nts te nd to be
underc onsume d by ma ny North Ame rican s ? Why do y ou think this is
the c a se ? (LO 1 .5 )
S o me No rth Am e rica ns h a ve in a de qu a te in take s of iron , ca lcium ,
vit a m in A , va rio u s B vita m ins, vita m in C, vita m in D, vita m in E, po ta
ssium , zinc, a nd f ibe r. T h is is p rim a rily b e ca use of a n in a de qu a te f
ruit, ve ge ta b le, a n d wh o le grain int a ke , a s we ll a s o ve r -co n sum p
tio n of su ga red sof t d rin ks an d sn a cks.
10. Lis t four Hea lthy Pe ople 2 02 0 obje c tiv e s for the United S tates. How
would y ou ra te y ours e lf in ea c h a re a ? Why ? (LO 1 .5 & 1 .6 )
Fo u r Hea lth y P eo p le 20 2 0 o b ject ive s f o r th e Unite d Sta te s a re a s
follo ws:
a. In crea se t he p rop o rtion of a du lts wh o a re a t a h ea lth y we igh t. A t
5 ’7 ” a n d
1 4 0 p o un d s, I am a t a h e a lth y we i gh t.
b. In crea se t he va rie ty a n d co ntrib u tion of ve ge ta b les to th e d iet s of
the p o pu lat ion a ge s 2 y e a rs a n d o lde r. I u su a lly co n sum e o ne
o r two se rvings of ve ge ta b les p e r da y. I sh ou ld increa se m y co n
sum p tio n of ve ge ta bles.
c. Red u ce co n su mp tio n of sa tu rate d f a t in th e p op u lat ion a ge s 2
ye a rs a n d o lde r. I u sua lly se lect p o u ltry a n d f ish in ste ad of
red m ea t, so t he se ch o ices a re lo we r in satu rated f at. Howe ve r,

I sh o u ld cu t d o wn o n t he a m ou n t of ch ee se I e at, a s th is is a
so u rce of sa tu rate d fa t.
d. Red u ce co n su mp tio n of so d ium in t he po p u la tion a ge s 2 ye a rs a
nd olde r.
I p repa re m o st of m y f o o d s a t h om e ra th e r tha n re lying o n f
a st f oo d o r f roze n m ea ls. T h is h e lp s me to ke ep m y so d ium
inta ke with in a he a lth y ran ge .
11. Lis t fiv e s trate gies to a v oid we ight gai n during c olle ge . (LO 1 .7 )
Five st rate gies to a vo id we igh t ga in d u rin g co lle ge a re:

a. E a t b re a kfa st.
b. P lan ah ea d to ea t a balan ce d me a l o r sn a ck e ve r y 3 – 4 ho u rs.
c. L im it liqu id ca lorie s b y d rin king wa te r in ste a d of h igh -ca lorie
soft d rinks, f ruit ju ice, a lcoho l, o r coff ee .
d. K e e p a sta sh lo w-ca lor ie, n utritio u s sna cks, su ch a s p
retze ls, ligh t m icro wa ve p o p co rn , an d f ruit (f resh , ca n ne
d , o r d rie d ).
e. E xe rcise a t lea st 3 0 m in u te s a t le a st 5 da ys a we e k.

CH AP TER 2
1. How would y ou ex plain the c once pts of nutrie nt de ns ity a nd e ne rgy de
ns ity to a fourth-gra de c lass (LO 2 .1 )?
Calo rie s give u s e n e rgy. W e ne e d ju st e n ou gh ca lorie s to he lp u s sta y
h e a lth y, lea rn, an d p lay. If we h a ve t o o ma n y ca lories, th ou gh , we m
igh t gain to o mu ch we i gh t a n d fe e l tired an d sick. W e n ee d to ch o o se f
oo d s th a t h a ve a lo t of n u tritio n – vita m ins a nd m ine rals t o h e lp u s
grow – b u t no t to o m an y ca lorie s. Nut rie n t -d en se fo od s are go o d fo o
d s t o e a t. Th e y gi ve u s a lo t of h ea lth y vita m ins a n d m ine rals, bu t th e
y d o no t give u s t o o ma ny ca lorie s. W e sh ou ld ch o o se
m o re fo od s th a t a re nutrie n t de n se, su c h a s f ru its, ve ge ta b les, e
ggs, a n d o a tm e a l. En e rgy d e n sity is a n o the r wa y t o d e scrib e f o od
s to he lp u s m a ke h e a lth y ch o ices. A n en e rgy -d e n se f o od ha s a lo t
of ca lo rie s in a small a mo u nt of fo o d. So me e xa mp les of en e rgy -d e n
se f o od s a re co o kie s, ch ip s, an d p e an u t b u tte r. Ha ving a sm a ll a m
ou n t of som e en e rgy -d e n se f o od s is f ine , b u t we n ee d to m a ke su re
we a re ge tt ing go o d n u trition a lo n g with o u r ca lorie s. W e sh o u ld ch o
o se e ne rgy-d e n se fo o d s like co o kies a nd ch ips less oft en o r in sm a lle
r a m ou n ts. In ste a d , ch oo se nu trie n t -de n se f ood s like ap p les a n d ca
rro ts to h e lp
u s grow, lea rn, a n d p lay.
2. Des c ribe the intent of the Die tary G uide line s for Ame ric a ns. Bas e d
on the dis c uss ion of the Dietary G uideli ne s for Ame rica ns , s ugges t
two k e y die tary c ha nges the ty pic a l North Ame rican a dult s hould c
onside r m a king. (LO 2 .2 ).
Die ta ry G u ide lin e s ha ve b ee n issue d to h e lp im p rove t he he a lth of a ll
A m e rican s, a ge s 2 an d o lde r. Th e gu ide lin e s emp h a size b a lan cing
fo o d in ta ke with p h ysical a ctivit y t o m an a ge b o dy we igh t; i n crea sing
co n su mp tion of f ruits, vege ta b les, wh o le grain s, a n d lo w-fa t da iry f o od
s; an d d e crea sing co n sum ptio n of d ieta ry so m e com p on en ts su ch a s
so lid f ats an d ad de d su ga rs, a n d so d iu m. A m a jo r criticism is t h a t t he
se gu ide lin e s a re ve ry ge n e ral. Fo r e xam p le, ch olest e rol an d sa lt co n
su mp tion aff e ct p e op le in d iff e re n t ways.
3. Wha t die tary c ha nges w ould y ou ne e d to ma k e to c omply wi th the
he a lthy e a ting guidel ine s e x empli fie d by MyP la te on a re gula r bas
is (LO 2 .3 )?
A ge n e ral cha n ge will b e to a vo id o ve r size d p o rtio n s. Sp e cif ic chan
ge s wo u ld inclu d e in cre a sing f ruit a n d ve ge ta b le con sump tio n a t e a
ch me a l so th a t f ruits a n d ve ge ta b le s co ve r h a lf of the p la te a t e a ch
me a l. G ra ins sho u ld b e de crea se d to o ccu p y o n ly sligh tl y m o re th an

on e -f ou rth of th e p late at ea ch m eal. Howe ve r, a t lea st ha lf of m y grain s
sh ou ld be wh o le grain s. I will f ill th e rem ainin g sp a ce
o n ea ch p lat e with so urces of p ro te in a nd chan ge t h e se to b e mo re le a
n m ea ts a n d p o u ltry a nd p lan t so u rces of p rote in. I will in clud e f ish a s
a p r o te in so u rce twice a we e k. I n ad d itio n I will h a ve 2 t o 3 cup s of lo w
-f a t o r fa t -f ree d a iry p rod u cts e a ch da y o r oth e r rich sou rces of ca
lcium . I will a lso ch o o se f oo d s su ch a s so up , b rea d, an d f ro ze n m ea
ls tha t h a ve th e lo we r so d ium nu mbe rs a n d d rin k wa te r in ste a d of su
ga ry d rin ks.

4. Des c ribe w ha t would ha ppen to the s tatus of a nutrie nt i n the body for
a pe rs on who tra nsitions from a n ove rnouris he d to a n under nouris
he d s ta te (LO 2 .4 ).
T he st atu s of a n utrie n t in a n o ve rno u rish ed pe rson m a y b e p o te n tia
lly to xic, ca u sing d am a ge to th e b o d y. A s t h e p e rso n d e crea se s t he
in ta ke of th is nu trie n t, th e sta tu s of th e n utrie n t will d rop d o wn t o a de
qu a te le ve l of sto rage a n d b lood leve ls o f th e n utrie n t. If th e in ta ke of
the nu trie n t d rop s b e low t h e requ ire d a m ou n t, the sta tu s of th e nu trie
n t will d rop re su lting in a de clin e in bo d y f u n ction s a sso ciate d with t h e
n utrie n t. T h is d e clin e in nu trie n t sta tu s will lea d t o clinica l sym p to m s
re lat ed to t he d e cline in b o d y f un ctio n .
5. Wha t s teps w ould y ou foll ow to e v alua t e the nutritiona l s tate
of a n undernouris he d pe rson? (LO 2 .5 )?
Nut ritio n a l a sse ssme n t wo u ld sta rt with ca ref ully reco rdin g a n d a na
lyzing t h e p e rson ’s fa m ily h e a lth h isto ry. Ne xt th e pe rson ’s me d ical h
isto ry wo u ld b e e va lua te d , e spe cially f o r a n y d isea se st ate s o r trea
tm en ts th a t co u ld d e crea se n u trie n t a b so rption o r u ltim a te u se . A
list of m e d ica tio n s t a ke n a n d t h e p e rson ’s so cial h isto ry (e .g., marita l
sta tu s, living co n d ition s) wo u ld a lso b e a na lyze d . Mo st im p o rta n tly,
th e f ive n utritio n a l -a sse ssm en t cate go rie s (AB CDE s) wo u ld be co m p
le ted . Th e se in clud e a n th ropo me tric a sse ssm en t of he igh t, we igh t (an
d we i gh t ch a n ge s), skinfo ld th ickn e sse s, a nd bo d y circu mf e ren ce s.
In a dd ition a b ioch em ical a sse ssm en t of the con ce ntra tio ns of nu trie n ts
a nd nu trie n t b yp rod u cts in th e b lood , u rin e, an d fe ce s, a nd t he a
ctivities of sp e cif ic b lood e n zym e s wo u ld b e com p lete d . A clin ical a sse
ssm en t wo u ld fo llo w, d u rin g wh ich
a h ea lth p rof e ssio n a l wo u ld se a rch fo r a n y p hysical e vide n ce of d iet
-rela te d d isea se s o r def icie n cies. Th e n a d iet a ry a ssessm e nt of a t le
a st th e p reviou s f e w d a ys’ f oo d inta ke wo u ld b e d on e to de te rm ine a
n y p o ssible p rob lem a rea s. Fin a lly, a n e n viro n m enta l a sse ssm en t
wo u ld p rovide f u rth e r d e ta ils a b ou t th e living co n d ition s, e du ca tio n
le ve l, a n d a b ility t o p u rcha se a nd p rep a re f oo d s n e ed e d to m a in
ta in h ea lth .
6. How do RDAs a nd AIs differ from Dai ly Value s i n intention a nd a pplic a
tion
(LO 2 .6 )?
Reco mm en d ed Dieta ry Allowa n ce s (RDAs) a re se t fo r m a n y n utrie n
ts. RDAs ind icat e t h e am ou n t of a n utrie n t th a t is suff icie n t to m e et
the ne ed s of 97 % t o
9 8 % of ind ividu a ls with in a po p u la tio n grou p . A d e qu a te In ta ke s (AI
s) a re t he sta n da rd u se d wh e n no t en o u gh info rma tion is a va ila b le to
se t a n RDA. A Is ind icat e t h e in ta ke le vel of a n u trien t th a t a pp ea rs to

m a inta in h e a lth . W he re a s th e RDAs a n d A Is a re sp e cif ic to ce rta in
p op ulat ion grou p s, su ch a s ch ild ren o r p regn a n t wo me n , th e DVs a re
ge n e ric b e cause it is no t fe a sible to list n u trien t reco mm en d atio n s fo r
eve r y p o p u lat ion grou p o n th e fo od la be l. T he DVs a re u su a lly b a se
d o n t he h igh e st RDA o r AI f o r vita m ins a nd m in e rals. Fo r n u trien ts su
ch a s f a t a nd cho leste rol, t he DV s rep rese nt a m a xim um in ta ke le ve l b
a se d on

a 2 00 0 -kca l d iet .
7. Wha t would y ou li s t as the top fiv e s ourc es of re lia ble
nutrition informa tion? What ma k es thes e s ource s re li a ble
(LO 2.7 )?
Five re lia b le so u rces o f n u trition info rm atio n :
a. Registe red d iet itian s a re re lia b le so u rces of nu tritio n info rma tio n.
T he y h a ve co mp lete d rigo rou s cla ssroom an d f ie ld tra inin g a n
d a re re qu ire d to e a rn con tinu ing e d u ca tion cre d its to m a inta in
th e ir cre de n tia ls. RDs a re tra ine d to t ra n slate com p lex scie n tif
ic kn o wled ge in to p ract ical n u trition a d vice fo r the pu b lic.
b. P e e r-revie we d scie n tif ic p u b licatio n s a re a sou rce of inf o rm a
tion on n u tritio n re se a rch. T he se jou rna ls pu b lish stu d ies th a t a
re we ll -d e sign e d a n d re viewe d b y e xp e rts in t he f ield . It is i
mpo rta n t to rem emb e r, h o we ve r, th a t nu tritio n reco mm en d
atio n s a re n o t b a sed on t he re su lts of o n e stu d y; mu ltiple lines
of e vide n ce a re re qu ire d t o su pp o rt n u tritio n reco mm en d atio
n s.
c. P rof e ssion a l nu tritio n orga n iza tio n s, su ch a s th e A ca d em y of
Nu trition a nd Die te tics, a re re lia b le so u rces of nu tritio n info rm a
tion . Th e A ca de m y d e ve lop s clinica l p ractice gu ide lin e s, ma int
a ins a n E vide n ce An a lysis L ibra ry, a n d p ro vide s an swe rs to f re
qu e n tly aske d qu e stion s to he lp b o th p rof e ssion a ls an d th e p u
b lic id en tif y so u nd nu tritio n info rma tio n.
d. Unive rsitie s a n d me d ica l ce n te rs a re re liab le so u rces of nu tritio
n inf o rma tio n . T he se in stitu tio n s p rovide p ract ica l inf o rm a tion
f o r h ea lth p rof e ssion a ls an d p a tie n ts. Ma n y su ch we b site s,
su ch a s www.m a yo clin ic.co m , d ispla y t h e Hea lth o n th e Ne t
sym b o l, wh ich ind icat e s t h e p ub lish e rs of th e site a re com m itt
e d to d issem in a tin g eth ical a n d h igh -qu a lity h e a lth inf o rma tio
n.
e. Go ve rnm e nt o rga n iza tio n s th a t co nd u ct n u tritio n re sea rch an d
d e ve lop n u tritio n gu ide lin e s a re o the r so u rces of re liable n u
trition info rm atio n . Th e Fo o d a n d Drug A d m in istrat ion , th e U.S .
De p artm e nt of A gricu ltu re, Hea lth Can a da , th e Cen te rs fo r Disea
se Con tro l an d P reve n tio n , t he Na tiona l In stitu te s of Hea lth , a nd
t he Fo od an d Nu trition B oa rd of the In stitu te of Me d icin e a re e xa
m p les of su ch o rga n iza tio n s. E xp e rts in th e f ie ld co n du ct rese a
rch, a n a lyze t h e fin d ings, a nd wo rk to ge th e r to f o rm u late nu
tritio n reco mm en d atio n s, su ch a s th e DRIs.
8. Die titia ns e nc oura ge a ll pe ople to rea d la be ls on food pac k a ge s to
le a rn more a bout w ha t they e a t. Wha t four nutrie nts c ould e a s ily
be tra c ke d in y our die t if y ou re a d the Nutrition Fa c ts pane ls re gula
rly on food prod uc ts (LO 2 .8 )?

Fo u r n utrie n ts th a t ca n e a sily b e t racked u sing f oo d lab e ls a re vita
min A , vita m in C, ca lciu m , a nd iron . Th e se a re th e fo u r nu trie n ts th a t
a re co mm on ly la cking in d iet s of som e No rth Am e rica n s, a nd a re e sse
n tia l fo r go o d h ea lth .
9. Define the USDA de finition for the te rm “orga nic ” (LO 2 .8 ).
Fe d e ral sta n da rds fo r o rga n ic fo od s re qu ire th a t a t lea st 95 % of
ingred ients (by

we i gh t) m u st h a ve b een p rodu ced with o u t th e u se of che m ica l f e
rtilize rs o r p e sticide s, ge n e tic e n gine e rin g, se wa ge slu d ge , an t ibio
tics, o r irra d iatio n to be lab e led “o rga n ic” o n the f ron t of th e p a cka ge .
If t he f ron t labe l inste ad sa ys “m a de with o rga n ic ingred ien ts, ” o n ly 7
0 % of th e in gred ien ts m u st b e o rga n ic. Fo r a n ima l p rod u cts, t he a n
im a ls m u st graze o u tdo o rs, b e fe d o rga nic fe e d, an d ca n no t be e xp
o sed to la rge a mo u n ts of a n tib iot ics o r growth h o rm one s.
10. Lis t s ome s pe cific hea lth c laims c a n be ma de on food la bels
(LO 2 .8 ).
A d iet with en o u gh ca lcium an d vita m in D and a red u ced risk of o ste o
po rosis
A d iet lo w in t o ta l fa t an d a re d u ce d risk of som e ca n ce rs
A d iet lo w in sa tu rate d fa t an d ch o leste rol an d a re du ce d risk of
ca rdio va scu lar d isea se (typ icall y re f e rre d to as h e a rt d isea se
on th e lab e l)
A d iet rich in f ibe r —con ta inin g grain p rod u cts, f ruits, a n d ve ge tab
les—a n d a red u ced risk of so me ca n ce rs
A d iet lo w in so d ium an d h igh in p o ta ssium an d a re d u ce
d risk of h yp e rte n sion a nd st roke
A d iet rich in f ruits a nd ve ge ta b les a nd a re d uce d risk of som e ca n
cers
A d iet a de qu a te in th e syn th e tic f o rm of the vita m in f o late (called f o
lic a cid)
a n d a re du ced risk of ne u ral tub e d efe cts (a typ e of b irth
d efe ct)
A d iet rich in f ruits, ve g e ta b le s, an d grain p rodu cts tha t co n ta in f
ibe r a n d a red u ced risk of ca rdio va scu lar d isea se .
Oa ts (oatme a l, o a t b ran , an d o a t f lo u r) a nd psyll ium a re two f
ibe r -rich ingred ien ts th a t ca n b e sin gled o u t in red u cing th e risk
of ca rdio va scu lar d isea se, a s lon g a s th e st a tem en t a lso sa ys t
he d iet sh ou ld a lso be low in sa tu rate d fa t a n d ch o leste rol
A d iet rich in wh o le -grain f o od s an d o the r p lant f o od s, a s we ll a s
lo w i n t o ta l fa t, sa tu rate d fa t, a nd ch o leste rol, an d a re du ce d risk
of ca rdio va scu la r d isea se a nd ce rta in can ce rs
Fa tt y a cids f rom o ils p re se n t in f ish a nd a re du ce d risk of ca
rdio va scu lar d isea se
Ma rga rin e s co n ta inin g p lan t sta no ls a nd ste rols a n d a redu
ced risk of ca rdio va scu lar d isea se

Contemporary Nutrition A Functional Approach 4th Edition Wardlaw Solutions Manual
Download:http://testbanklive.com/download/contemporary-nutrition-a-functional-approach-4th-
edition-wardlaw-solutions-manual/
Contemporary Nutrition A Functional Approach 4th Edition Wardlaw Test Bank
Download:http://testbanklive.com/download/contemporary-nutrition-a-functional-approach-4th-
edition-wardlaw-test-bank/
cerebrovascular accident risk factors
types of stroke and symptoms
treatment of strokes
cerebrovascular accident definition
cerebrovascular accident pathophysiology
cerebrovascular accident causes
cerebrovascular accident icd 10
stroke medical definition

Contemporary nutrition a functional approach 4th edition wardlaw solutions manual

Recommended

Recommended

More Related Content

Similar to Contemporary nutrition a functional approach 4th edition wardlaw solutions manual

Similar to Contemporary nutrition a functional approach 4th edition wardlaw solutions manual (18)

Recently uploaded

Recently uploaded (20)

Contemporary nutrition a functional approach 4th edition wardlaw solutions manual