DN3e_AnstoStudyQuestions

8/9/2019 DN3e_AnstoStudyQuestions

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Answers to Study Questions

Chapter 1

1. Name three sensory aspects of food that influence our food choices.

Any three of the following: taste, smell, texture, appearance

2. How do our health beliefs affect our food choices?

Health beliefs are characterized by an individual's perception that he or she is susceptible to a disease and, if so, that action can

be taken to prevent or delay its onset. eople who feel susceptible to a disease are more likely to heed recommendations based

on information about the links between dietary choices and the risk of that disease. !hey see that dietary changes may lead to

positive results.

3. ist the si! classes of nutrients.

"arbohydrates, lipids #fats and oils$, proteins, vitamins, minerals, and water

". ist the 13 #itamins.

%at&soluble: vitamin A, vitamin , vitamin (, and vitamin )

*ater&soluble: thiamin #+$, riboflavin #+-$, niacin #+$, pyridoxine #+/$, cobalamin #+-$, folate, pantothenic acid, biotin, and

vitamin "

$. %hat determines whether a mineral is a macromineral or a micro& 'trace( mineral?

0acrominerals are found in and used by the body in the largest amounts. 0icrominerals are found in and used by the body in

smaller amounts.

). How many *ilocalories are in 1 +ram of carbohydrate, of protein, and of fat?

"arbohydrates have 1 kilocalories per gram2 proteins have 1 kilocalories per gram2 and fats have 3 kilocalories per gram.

-. %hat is an epidemiolo+ical study?

An epidemiological study observes and compares how disease rates vary among different population groups and identifies

conditions related to diseases or conditions within the populations. !his enables researchers to identify associations between

factors within the population and the particular disease being studied.

. %hat is the difference between an e!perimental and control +roup?

4ub5ects in the experimental group experience an intervention, while sub5ects in a control group have similar characteristics

and are not treated. 4pecific elements of health or disease are measured and compared between the two groups.

/. %hat is a placebo?

A placebo is an imitation treatment that looks the same as the experimental treatment #such as a sugar pill$ but has no effect.

!he placebo is important for reducing bias because sub5ects do not know if they are receiving the intervention and are less

inclined to alter their responses or reported symptoms based on what they think should happen.



Chapter 2

1. 0efine undernutrition and overnutrition

6ndernutrition is poor health resulting from the depletion of nutrients due to inade7uate nutrient intake over time. 8t is

most often associated with poverty, alcoholism, and some types of eating disorders.

!he most common type of overnutrition in the 6nited 4tates is due to the regular consumption of excess calories, fats,

saturated fats, and cholesterol.

2. %hat is the purpose of the Dietary Guidelines for Americans? ist the nine focus areas of the 2005 Dietary Guidelines

for Americans.

!he purpose of the Dietary Guidelines for Americans is to provide science&based advice to promote health and to reduce risk

for chronic diseases through diet and physical activity. 9ecommendations for healthy Americans over the age of two are

grouped under nine inter&related focus areas:

• Ade7uate utrients *ithin "alorie eeds

• *eight 0anagement

• hysical Activity

• %ood ;roups to (ncourage

• %ats

• "arbohydrates

• 4odium and otassium

• Alcoholic +everages

• %ood 4afety

3. %hat are the recommended amounts for each of the food +roups of yyramid for a 2,&calorie diet?

;rains: / ounce&e7uivalents2 half should be whole grains

<egetable group: - = cups

%ruits: - cups

0ilk: cups

0eat and beans: > = ounce e7uivalents

". 0escribe how the e!chan+e system wor*s and why people with diabetes mi+ht use it.

!he exchange system divides foods into groups and assigns each food within a group a portion size comparable in calories and

nutrients. A diet is planned by determining the number of servings from each exchange group that should be in each snack or

meal. !he individual decides whether he or she will use the fruit ?exchange@ for = cup of orange 5uice or small banana2 each

of the foods in a group can be exchanged for another.

eople with diabetes might use the exchange system because, if followed correctly, it can help them keep a consistent

carbohydrate intake and keep their total calories in line with recommendations.

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$. ist and define the four main 0ietary 4eference 5nta*e cate+ories.

!he (stimated Average 9e7uirement #(A9$ is the nutrient intake level that is estimated to meet the needs of > percent

of the individuals in a life&stage and gender group.

!he 9ecommended ietary Allowance #9A$ is the daily intake level that meets the needs of most #3B to 3C percent$

people in a life&stage and gender group.

An Ade7uate 8ntake #A8$ level is set when an 9A has yet to be established due to a lack of knowledge and need for

more scientific research.

!he !olerable 6pper 8ntake Devel #6D$ is the maximum daily intake level that is unlikely to pose health risks to almost

all of the individuals in a life&stage and gender category.

). ist the fi#e mandatory components found on all food labels.

statement of identity

net contents of the package

name and address of the manufacturer, packer, or distributor

list of ingredients

nutrition information

-. 6he standard Nutrition 7acts panel shows information on which nutrients?

"alories

"alories from fat

!otal fat

4aturated fat

!rans fat

"holesterol

4odium

!otal carbohydrate

ietary fiber

4ugars

rotein

"alcium, iron, vitamins A and " #all as a E aily <alue$

. %hat is the purpose of the 89 0aily :alue; listed ne!t to most nutrients on the label?

!he E aily <alue reflects the amount of a nutrient in one serving of food compared to the amount recommended for a -,&

kilocalorie diet. %or example, if a food label lists -E < for saturated fat, it means that one serving of this food contains -E

of the aily <alue for saturated fat. +ecause the < for saturated fat is - grams #for a -,&kilocalorie diet$, this food would

have 1 grams of saturated fat per serving #-E of - g F 1 g$.

/. 0efine the three types of claims that may be found on food labels.



utrient content claims describe the level of a nutrient or dietary substance in the product using terms such as good

source, high, or free.

A health claim is any statement that associates a food or a substance in a food with a disease or health&related condition.

A structureGfunction claim describes a benefit related to a nutrient&deficiency disease or describes the role of a nutrient

or dietary ingredient intended to affect a structure or function in humans2 for example, calcium helps build strong bones.

Chapter 3

1. %hat are phytochemicals, and how do they benefit plants and humans?

hytochemicals are plant chemicals, including pigments and antioxidants. !hey help plants resist bacteria and fungi, the

destructive effects of free radicals, and high levels of 6< sunlight. *hen we eat plants that contain phytochemicals, we receive

many of the same protections.

2. Name three chronic diseases that consumin+ functional foods may help pre#ent.

Any three of the following: cancer, hypertension, heart disease, and diabetes. "onsuming functional foods also may reduce the

incidence of age&related macular degeneration and gastrointestinal disorders.

3. %hat purpose's( do food additi#es ser#e?

%ood additives may improve a food's nutritional value, maintain its palatability and consistency, provide leavening, control

acidity or alkalinity, enhance flavor, or prevent spoilage.

". %hat is the purpose of the 0elaney Clause? %hat are the complications surroundin+ this food law?

!he elaney "lause prohibits the use of any food additive shown to cause cancer in animals or humans. "ritics charge that the

elaney "lause, combined with modern detection techni7ues, has created a situation where even very pure foods can be shown

to be contaminated with traces of a carcinogen. roponents say that any risk for cancer, even if minimal, is still too high.

$. How do you *now a product is a dietary supplement?

4H(A defines dietary supplement as any product intended to supplement the diet, and it re7uires the word supplement to be

clearly printed on the label.

). 5f a dietary supplement product label contains the words 8Hi+h in #itamin <,; what type of claim is it ma*in+?

%hat other claims can a supplement ma*e?

@High in vitamin (@ is an example of a nutrient content claim. !wo other claims can be made when appropriate: health claims

and structureGfunction claims.

-. %hat thin+s should someone do before purchasin+ supplements?

• "heck the label for the 64&<erified mark, which indicates the manufacturer followed standards established by the

6.4. harmacopeia.

• 9emember that 5ust because something is natural does not mean it is safe.

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• "onsider purchasing a supplement from one of the large, nationally known manufacturers because they generally have

tighter 7uality controls.

. %hat are some of the possible complications in#ol#ed in usin+ herbal medicines?

+ecause herbal supplements do not have to be approved prior to sale, their safety and efficacy has not been scrutinized by the

%A. Herbal medicines have the potential to interact with drugs and with nutrients. 4uch interactions could affect the strength

of medications and the use of nutrients in the body. 8n addition, because herbal medicines are not regulated as drugs, there are

no standards for purity. !his leaves open the possibility that contaminants in the product could cause harmful effects.

/. %hat is a macrobiotic diet?

!he traditional macrobiotic diet is a vegetarian diet that gets progressively more restrictive, with the highest level consisting

of little more than brown rice and water. !he diet has since evolved to a simpler one&level regimen based on whole&grain

cereals and vegetables, a small amount of fish, and no other animal products and no fruit.

Chapter "

1. ist the or+ans 'in order( that ma*e up the =5 tract.

0outh, esophagus, stomach, small intestine, large intestine, and rectum.

2. Name the four 8assistin+; or+ans that are not part of the =5 tract but are needed for proper di+estion. %hat are

their roles in di+estion?

!he salivary glands produce saliva that moistens food, lubricating it for easy swallowing. 4aliva contains enzymes that begin

the process of chemical digestion.

!he liver produces and secretes bile, which emulsifies fats in the small intestine, thus aiding fat digestion.

!he gallbladder stores and concentrates bile from the liver.

!he pancreas secretes digestive enzymes that help digest nutrients.

3. %hat substance ma*es the stomach contents acidic? %hat substance protects stomach cells from the low pH of

stomach contents?

Hydrochloric acid produced by cells that line the stomach lowers the pH of the stomach contents to about -.

0ucus, also produced by stomach lining cells, protects these cells from the acid environment.

". %here in the =5 tract does the ma>ority of nutrient di+estion and absorption ta*e place?

4mall intestine.

$. %hat two circulatory systems transport absorbed nutrients around the body?

<ascular system #blood circulatory system$ and lymphatic system

). %hat is +astroesopha+eal reflu! disease?

>



;astroesophageal reflux disease #;(9$ occurs when the lower esophageal sphincter #D(4$ is weak or relaxes

inappropriately, allowing the stomach's contents to flow back up into the esophagus. !he acidic stomach contents irritate the

esophageal lining, causing severe pain.

Chapter $

1. %hat are the differences between a monosaccharide, disaccharide, and polysaccharide?

A monosaccharide is a single sugar unit #e.g., glucose, fructose, and galactose$. A disaccharide #e.g., maltose, sucrose, and

lactose$ is a molecule of two single sugar units. A polysaccharide #e.g., starch and fiber$ is a long chain of sugar units.

2. %hat ad#anta+e does the branched&chain structure of +lyco+en pro#ide compared to a strai+ht chain of +lucose?

!he branched chain structure of glycogen provides many end units for enzymes to attack. "ompared to a straight chain of

glucose, this allows enzymes to break it down more 7uickly and rapidly release glucose.

3. 0escribe the difference between starch and fiber.

+oth starch and fiber are long chains of glucose molecules, but we are unable to digest the bonds between the glucose units in

fiber. !herefore, fiber moves through the small intestine undigested while starch is broken down into glucose and absorbed.

". %hich blood +lucose re+ulation hormone is secreted in the fed state? 6he fastin+ state?

After we eat, our bodies secrete insulin that counteracts a rise in blood glucose by increasing the uptake of glucose by cells.

*hen we have taken in no food for several hours, our bodies secrete glucagon. ;lucagon helps maintain glucose levels by

stimulating the breakdown of storage glycogen and the release of glucose to the blood.

$. %hich foods contain carbohydrates?

lant foods are our main dietary sources of carbohydrates. ;rains, legumes, and vegetables provide starches and fibers. %ruits

provide sugars and fiber. 0ilk and other dairy products provide sugar in the form of lactose. 4weets and soft drinks contain

carbohydrates in the form of sugars.

). %hat are the most common non&nutriti#e sweeteners used in the nited States.

4accharin, aspartame, acesulfame ), sucralose

-. How will eatin+ e!cessi#e amounts of added su+ars affect health?

An excessive amount of added sugar probably translates into an excessive amount of calories, and overconsumption of calories

leads to weight gain. Iverweight and obesity are, in turn, associated with increased risk of chronic disease. (xcess sugar intake

also increases risk for dental caries.

. ist the benefits of eatin+ more fiber. %hat are the conse@uences of eatin+ too much? 6oo little?

!he benefits of a high&fiber diet include

J bowel regularity

J reduced blood cholesterol

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J increased feeling of fullness

J reduced risk of heart disease

J improved nutrient intake if fiber intake was increased by consumption of fruits and vegetables

!he potential conse7uences of eating too much fiber include constipation or diarrhea, gas, bloating, calorie insufficiency #if

you feel too full to eat ade7uately$, and decreased mineral absorption. !he conse7uences of getting too little fiber include

increased risk for constipation, diverticulitis, and heart disease.

Chapter )

1. %hat do the terms saturated, monounsaturated, and polyunsaturated mean with re+ard to fatty acids?

8f all the bonds between the carbon atoms in a fatty acid chain are single bonds, then the fatty acid is called a saturated fatty

acid. A fatty acid with one double bond in the fatty acid chain is a monounsaturated fatty acid #06%A$2 one with two or more

double bonds is a polyunsaturated fatty acid #6%A$.

2. %hat does the hardness or softness of a fat typically si+nify?

!he fat's saturation. !ypically, the harder a fat is at room temperature, the more saturated it is. "onversely, the softer a fat is at

room temperature, the less saturated it is.

3. Name the two essential fatty acids.

Dinoleic acid and alpha&linolenic acid

". %hat is the most common form of lipid found in food?

!riglycerides. !riglycerides contain a glycerol molecule and fatty acids. !hese fatty acids can vary in length and saturation.

$. ist the many functions of tri+lycerides.

. energy source #3 kilocalories per gram$

-. energy reserve #triglycerides in fat cells$

. insulation and protection #visceral and subcutaneous fat$

1. carrier of fat&soluble compounds

>. contribute sensory 7ualities to foods

). %hat are the positi#e and ne+ati#e conse@uences of hydro+enatin+ a fat?

!he positive conse7uences of hydrogenation include a longer shelf life #protects against oxidation$ and an improved texture for

the food containing the hydrogenated lipid. !he main negative conse7uence of hydrogenation is that it makes a fat more

saturated, and partial hydrogenation creates trans fatty acids. !his makes the fat less healthful.

-. %hich foods contain cholesterol?

Inly foods from animal sources contain cholesterol. Irgan meats such as brain and liver contain very high levels. Ither

sources are egg yolks, meats, and dairy products.

B



. 0escribe the difference between 0 and H0 in terms of cholesterol and protein composition.

DD contains a high percentage of cholesterol #which makes its density low$, while HD contains a high percentage of protein

#making it a higher density$.

/. ist the recommendations for inta*e of total fat, saturated fat, and cholesterol.

!otal fat: -&>E of kilocalories

4aturated fat: less than E of kilocalories

"holesterol: less than milligrams per day

Chapter -

1. 0escribe the differences amon+ indispensable, dispensable, and conditionally indispensable amino acids.

8ndispensable amino acids cannot be made in the body and must be obtained from the diet.

ispensable amino acids can be manufactured in the body when enough nitrogen, carbon, hydrogen, and oxygen are available.

"onditionally indispensable amino acids are amino acids that your body makes under normal circumstances, but when one has

certain deficiencies and disorders the body can no longer produce them and they must be obtained from the diet.

2. ist the functions of body proteins.

4tructural and mechanical functions

8mmune function

(nzymes

Hormones

Acid&base balance

!ransport functions

%luid balance

4ource of energy and glucose

3. How is protein related to immune function?

Antibodies are blood proteins that attack and inactivate bacteria and viruses that can cause infection. (ach protein antibody

has a specific shape that allows it to attack and destroy a specific foreign invader.

". %hat is meant by nitro+en balance? =i#e e!amples of conditions associated with positi#e and ne+ati#e nitro+en

balance.

itrogen balance refers to the relationship between nitrogen intake and nitrogen output. 0ost healthy adults are in zero

balance #nitrogen e7uilibrium$. ositive nitrogen balance occurs during periods of growth, pregnancy, and recovery from

illness. egative nitrogen balance occurs during starvation, illness and in5ury.

$. %hat are complementary proteins? ist three e!amples of food combinations that contain complementary proteins.

Although the protein in one plant food may lack certain amino acids, the protein in another plant food may be a

complementary protein that completes the amino acid pattern. 4o the protein in one plant food can provide the essential amino

acid#s$ that the other plant food is missing.

C



$ +eans and rice

-$ eanut butter on bread

$ asta with beans

). 0escribe a #e+an diet.

<egans eat no animal&based foods and usually avoid cosmetics and other products made with animal&based ingredients.

-. ist the potential health benefits of a #e+etarian diet.

<egetarian diets:

& contain less fat, saturated fat, and cholesterol

& contain vegetables and fruits high in antioxidants and that contain dietary fiber and phytochemicals.

<egetarians:

& have lower blood cholesterol levels

& are less likely to develop heart disease

& have lower weight

& are less likely to have high blood pressure

& have lower rates of cancer

. %hat health effects occur if you are protein deficient?

A deficiency of protein, energy, or both in the diet is called protein&energy malnutrition, or (0. 4evere (0 takes two forms:

)washiorkor: characterized by edema in the feet and legs, bloated belly due to edema and accumulation of fat in the liver,

stunted height and weight, increased susceptibility to infection, dry flaky skin, skin sores, dry brittle hair, and changes in skin

color.

0arasmus: develops more slowly than kwashiorkor and results from chronic (0. rotein, energy, and nutrient intakes are all

grossly inade7uate, depleting body fat reserves and severely wasting muscle tissue, including vital organs like the heart.

;rowth slows or stops, and children are both short and very thin for their age. 0etabolism slows and body temperature drops

as the body tries to conserve energy. "hildren with marasmus are apathetic2 their hair is sparse and falls out easily. +ecause

muscle and fat are used up, a child with marasmus often looks like a frail, wrinkled, elderly person.

/. %hat health effects can occur o#er time from consumin+ too much protein?

8ntake of too much protein may contribute to obesity, heart disease, and certain forms of cancer. !hese links, however, may be

attributed to the high fat intake that often accompanies high protein intake.

Spotli+ht on etabolism

1. %hat is the 8uni#ersal ener+y currency;?

A! is the energy form usable by all cells, so it is called the universal energy currency.

2. 5n the catabolic pathways, what two molecules accept electrons? %here are these electrons carried?

3



AK and %AK are the electron acceptors in the breakdown pathways. As AH and %AH-, these carriers transport high

energy electrons to the electron transport chain where the electrons power the production of A!.

3. %hat four pathways are in#ol#ed in e!tractin+ ener+y from carbohydrate? %hich of these pathways are anaerobic,

and which are aerobic?

;lycolysis2 anaerobic

yruvate to acetyl "oA2 aerobic

"itric acid cycle2 aerobic

(lectron transport chain2 aerobic

". %hat molecule does beta&o!idation form from the two&carbon lin*s it 8clips; off a fatty acid chain? %hat else does

beta&o!idation produce that is important to producin+ A6?

+eta&oxidation #also called fatty acid oxidation$ forms molecules of acetyl "oA as it clips two&carbon links from a fatty acid

chain. 8t also produces AH and %AH-, which carry high&energy electrons to the electron transport chain for A!

production.

$. %hat dictates whether an amino acid is considered +luco+enic or *eto+enic?

An amino acid is considered either glucogenic or ketogenic based on whether its carbon skeleton can be made into glucose or

acetyl "oA. 8f an amino acidLs carbon skeleton can be converted to pyruvate or a citric acid cycle intermediate, it can follow

gluconeogenic pathways to glucose. 4uch amino acids are glucogenic. 8f a carbon skeleton is converted to acetyl "oA, it

cannot be made into glucose. 8t can, however, be made into a ketone body, so these amino acids are ketogenic.

). %hat are *etone bodies, and when are they produced?

)etone bodies are compounds #acetoacetate, acetone, and beta&hydroxybutyrate$ made during incomplete fatty acid oxidation.

Although some ketone bodies are always produced and used, they become a substantial alternative energy source when the

body lacks carbohydrate and needs to fuel vital cells.

-. Name the three tissues where ener+y is stores. %hich contains the lar+est store of ener+y?

(nergy is stored as glycogen in the liver and muscle tissues and as triglyceride in the adipose tissue. !he largest store of energy

is the adipose tissue.

. 0efine +luconeo+enesis and lipo+enesis. nder what conditions do they predominantly occur? %hat are their

primary inputs and outputs?

;luconeogenesis is synthesis of glucose within the body from noncarbohydrate precursors such as amino acids, lactic acid, and

glycerol. !he liver is where it predominantly occurs.

Dipogenesis is the synthesis of fatty acids from acetyl "oA derived from the metabolism of fats, alcohol, and some amino

acids. !his occurs predominantly in cytosol.

Chapter



1. <!plain the concept of ener+y balance.

(nergy balance is the relationship between your energy intake and energy output. Mou are in energy e7uilibrium when your

energy or caloric intake e7uals the amount of energy or calories you expend. eople who maintain their weight over time are in

energy e7uilibrium whether or not they are aware of their intake or expenditure. ositive energy balance #intake N output$

results in weight gain while negative energy balance #intake O output$ results in weight loss.

2. 0efine hun+er, satiation, satiety, and appetite.

Hunger is the internal, physiological drive to find and consume food. 6nlike appetite, hunger is often experienced as a negative

sensation, often manifesting as an uneasy or painful sensation.

4atiation is the feeling of satisfaction and fullness that terminates a meal.

4atiety refers to the effects of a food or meal that delays subse7uent intake. 4atiety is the feeling of satisfaction and fullness

following eating that 7uells the desire for food.

Appetite is a psychological desire to eat. 8t is related to the pleasant sensations often associated with food.

3. ist and describe the three main components of ener+y e!penditure.

J 9esting (nergy (xpenditure: the energy expended while the body is at rest, which includes basic physiological functions such

as heartbeat, muscle contraction, respiration, and so on.

J !hermic (ffect of %ood: the energy expended to digest, metabolize, and store ingested macronutrients.

J hysical Activity: the increase in metabolic rate caused by any movement of skeletal muscles.

". <!plain the three main factors that determine ener+y e!penditure in acti#ity.

!he energy expended in physical activity depends on the activity's duration, type #e.g., walking, running, or typing$, and

intensity. (nergy output increases the longer you perform an activity, the greater your use of large muscle groups #type of

activity$, and the more intensely you perform the activity.

$. %hat body mass inde! '5( #alues are associated with bein+ underwei+ht, o#erwei+ht, and obese? 0o these #ary

for men and women?

6nderweight O C.> kgGm-

Iverweight -> to -3.3 kgGm-

Ibese P kgGm-

!hese standards are the same for men and women.

). Bbesity is seen as a comple! disorder with multiple contributin+ factors. ist the +eneral types of factors in#ol#ed in

the de#elopment and maintenance of obesity.

J +iological

J (nvironmental

J Difestyle and behavior

-. %hat is the difference between hyperplastic and hypertrophic obesity?



(xcess fat accumulation is associated with increased fat cell size, called hypertrophic obesity. 8n hypertrophic obesity, fat cells

become larger than normal as they fill with fat. *hen the capacity of these cells reaches its maximum, the body generates more

fat cells. Hyperplastic obesity is characterized not only by increased fat cell size but also increased cell number.

. 0escribe the concept of metabolic fitness.

4ome health experts advocate the replacement of goals to attain a particular weight with the goal of metabolic fitness, which is

the absence of metabolic or biochemical risk factors associated with obesity. 8ndividuals are considered metabolically fit when

their blood lipids are at safe levels and their blood pressure is normal. %our suggested goals for metabolic fitness, from most to

least aggressive are to #$ significantly reduce the risk factors, #-$ restore abnormal risk factors to normal ranges, #$ reverse

the ?high normal@ or ?borderline@ parameters, and #1$ prevent risk factors in overweight individuals.

/. %hat are the four components of a sound approach to wei+ht mana+ement?

J A balanced diet of moderate caloric intake

J Ade7uate exercise

J "ognitive&behavioral strategies for changing habits and behavior patterns

J Attention to balancing self&acceptance and the desire for change.

1. <!plain how the ACs of beha#ior modification can assist with wei+ht control.

Antecedents, or the A part of the model, are the events that come first and either together or singly trigger a behavior.

Ivereating is often the behavior in 7uestion and is the + part of the model. !he conse7uences, or ", follow the behavior

and serve to reinforce the +. !hese "s may be desirable #e.g., relief from stress$ or undesirable #e.g., guilt about overeating$.

4ome conse7uences occur immediately and some occur sometime in the future. !he conse7uences that matter most in terms of

reinforcing behavior are those that occur immediately.

An important aspect of changing behavior and eliminating overeating is to manage the environment through stimulus control.

!his involves identifying the antecedents&&&the cues that trigger or elicit the behavior&&&and learning to change or avoid such

cues. 9emoving problem foods from the house or avoiding the candy aisle in the store are examples of stimulus control.

ew behavior patterns, such as undertaking exercise, can be instituted by creating cues that will elicit the desired behavior. %or

example, putting exercise clothes by the door or scheduling an exercise session on the calendar can help get the behavior

started. 4imilarly, using positive self&talk to encourage a new behavior and avoiding excuses and rationalizations to eat

something inappropriate are examples of cognitive coping aimed at managing internal events.

11. 0efine 8underwei+ht.;

!he term underweight is defined as a +08 of less than C.> kgGm-. !he Dietary Guidelines for Americans defines underweight

as a +08 lower than 3 kgGm-.

Chapter /

1. 0escribe two differences between fat&soluble and water&soluble #itamins.

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%at&soluble vitamins first travel in the lymphatic system #inside chylomicrons$ before entering the bloodstream.

*ater&soluble vitamins are absorbed directly into the bloodstream.

0ost fat&soluble vitamins are not readily excreted and are stored in the liver and adipose tissue.

0ost water&soluble vitamins are readily excreted and stored in limited 7uantities.

2. %hat are the main roles of #itamin A in the body? %hat is an early si+n of #itamin A deficiency?

<itamin A is necessary for vision, cell differentiation, immune function, reproduction, and bone health. An early sign of

vitamin A deficiency is night blindness.

3. %hat is #itamin 0s nic*name? %hy? %hy is #itamin 0 also considered a hormone?

<itamin is called the sunshine vitamin because 6< sunlight hitting the skin makes vitamin from cholesterol. Dike all

hormones, vitamin is made in one part of the body and acts elsewhere in the body.

". %hat is #itamin <s primary function and what are the best sources of #itamin <?

<itamin ( acts as an antioxidant. uts, seeds, and vegetable oils are good sources of vitamin (.

$. %hat is the best&*nown function of #itamin D?

+lood clotting

). %hich two fat&soluble #itamins potentially are the most to!ic? %hich two are the least to!ic?

<itamins A and have the greatest potential to be toxic. Deast toxic are vitamins ( and ).

-. ist the nine water&soluble #itamins and one main function for each.

!hiamin functions in energy metabolism as the coenzyme thiamin pyrophosphate #!$. ! helps in the breakdown of

glucose, synthesis of 9A and A, and synthesis of neurotransmitters.

9iboflavin functions in energy metabolism as coenzymes that participate in reactions that break down glucose, fatty acids, and

amino acids for energy.

iacin coenzymes function in - metabolic pathways including pathways in energy metabolism and fatty acid synthesis.

<itamin +/ functions in amino acid metabolism and in the synthesis of hemoglobin and neurotransmitters.

%olate is essential to the synthesis of A, and good folate status prevents some birth defects. %olate also helps lower

homocysteine levels.

<itamin +- activates folate and maintains the myelin sheath that protects nerve fibers and supports red blood cell synthesis.

antothenic acid functions in energy metabolism as part of coenzyme A.

+iotin acts as a coenzyme critical to energy and amino acid metabolism, as well as in fatty acid synthesis.

<itamin " is important in collagen synthesis, assists with absorption of iron, and is an antioxidant.

. Name the diseases andEor characteristic symptoms of deficiencies of each water&soluble #itamin.

!hiamin Q beriberi

9iboflavin Q ariboflavinosis



iacin Q pellagra

<itamin +/ Q no disease name2 a deficiency causes microcytic hypochromic anemia

%olate Q no disease name2 a deficiency causes megaloblastic anemia2 low status during pregnancy increases risk for neural tube

defects

<itamin +- Q deficiency can result from pernicious anemia and cause megaloblastic anemia and permanent nerve damage

antothenic acid Q no disease name2 deficiency is extremely unlikely

+iotin Q no disease name, a deficiency causes hair loss, poor growth, and neurological symptoms

<itamin " Q scurvy

/. ist the water&soluble #itamins demonstrated to be to!ic in lar+e doses. %hat si+ns indicate to!ic le#els of each

#itamin?

!he only water&soluble vitamins with demonstrated toxicity are niacin, vitamin +/, and vitamin ". (xcessive amounts of niacin

can cause niacin flush, nausea, headache, and blurred vision. Iver time, liver damage can result. (xcessive amounts of

vitamin +/ can cause irreversible nerve damage, and excessive doses of vitamin " can cause abdominal cramps and diarrhea.

Spotli+ht on Alcohol

1. How much alcohol is in beer, wine, and li@uor?

0ost beer is up to >E alcohol #some exceed /E$, wine is C–1E alcohol, and li7uor is typically >–1>E alcohol.

2. ist the ways food helps to delay or a#oid inebriation.

%ood, especially if it contains fat, delays emptying of the stomach into the small intestine. !he delay also provides a longer

opportunity for oxidizing stomach enzymes to work. And food dilutes the stomach contents, lowering the concentration of

alcohol and its rate of absorption.

3. %here does alcohol metabolism ta*e place?

!he liver.

". %hat causes a han+o#er? 5s there any way to relie#e one?

ossible contributing factors of a hangover include:

ehydration, irritation of the stomach and intestines, electrolyte imbalance, low blood glucose levels, sleep disturbances,

family history of alcoholism, use of other drugs, and compounds other than alcohol in beverages #especially the congener

methanol$.

!he following can help relieve a hangover:

!ime: symptoms usually disappear in C&-1 hours

"omplex "arbohydrates: combat low blood glucose and possibly nausea.

4leep: ease fatigue

on&alcoholic, non&caffeinated beverages: alleviate dehydration

<itamin +/: taking it before drinking may reduce severity of symptoms

Antacids: may relieve nausea and stomach pains

1



Aspirin: may reduce headache and muscle aches but could increase stomach irritation.

$. ist some factors that affect our ability to metaboliFe alcohol.

(thnicity

Age

;ender

+ody size and composition

). %hy do health care professionals ad#ise pre+nant woman not to drin* alcohol?

Alcohol consumption during pregnancy can cause fetal alcohol syndrome. !he severely effected victims of the syndrome have

a variety of congenital defects: mental retardation, coordination problems, and heart, eye, and genitourinary malformations, as

well as low birth weight and slowed growth rate. 0ost apparent are characteristic facial abnormalities.

-. ist the positi#e and ne+ati#e effects of alcohol.

Harmful effects of alcohol:

Addiction

Accidents and violence

+irth defects

(motional and social problems

"ardiomyopathy

+rain effects #acute and long term$

Diver disease

;astritis

ancreatitis

"ancer

Anemia

Isteoporosis

eripheral neuropathy

Helpful effects of alcohol:

9aises protective HD cholesterol levels

0ay inhibit formation of blood clots

4tress relief and relaxation

rotection against heart disease

Chapter 1

1. ist the biolo+ical functions of water.

*ater is needed to transport nutrients and wastes, provide shock absorption and lubrication, facilitate chemical reactions, and

regulate body temperature.

>



2. %hat ma>or minerals affect blood pressure?

High intake of sodium and chloride are associated with increased blood pressure. 8ncreasing potassium, calcium, and

magnesium in the diet, while lowering sodium and chloride intake, can help lower blood pressure.

3. %hat are the ma>or functions of calcium, other than its relation to bone health?

"alcium is important for blood clotting, nerve function, muscle contractions, and cell metabolism.

*hen dietary intakes do not meet calcium needs, calcium is withdrawn from the bone to compensate, thus making the bone

weaker and increasing the risk for the development of osteoporosis.

". <!plain the differences between 8heme; and 8non&heme; iron. %hich is absorbed better?

8ron occurs in food in two chemical forms: heme iron and non&heme iron. Heme iron is part of the hemoglobin and myoglobin

in animal tissue. lants contain only non&heme iron. Mour body absorbs heme iron much more efficiently than non&heme iron.

$. ist the three sta+es of iron deficiency.

!he initial stage of iron deficiency is depletion of iron stores. 8n the second stage of iron deficiency, there is a decrease in

functional or transport iron. !he third and most severe stage of iron deficiency is anemia.

). %hat are the main functions of selenium?

!he best known function of selenium is as a component of glutathione peroxidase, one of a family of antioxidant enzymes.

4elenium works with vitamin ( and other antioxidants to protect the body from damage by free radicals. 4elenium is also

important in immune function and has been identified as a component of enzymes involved in the metabolism of iodine and

thyroid hormone.

-. %hat is +oiter?

;oiter is an enlarged thyroid gland. +oth iodine deficiency and iodine toxicity can cause goiter.

. How does fluoride pre#ent tooth decay? Bther than water, what sources supply fluoride?

%luoride promotes deposition of calcium and phosphate in teeth and bones. 8n addition to water that contains natural or added

fluoride, fluoride sources include fluoride supplements, mouthwash, toothpaste, and some beverages.

/. %hat is chromiums best understood role in the body? %hich foods are +ood sources of chromium?

"hromium appears to enhance the effects of insulin and helps move glucose into cells.

;ood sources of chromium are brewerLs yeast, processed meats, whole grains, green beans, and broccoli.

Chapter 11

1. ist the three difference ener+y systems that your body uses to +enerate ener+y durin+ e!ercise. %hen is each acti#e

durin+ e!ercise?

A!&" energy system

/



Dactic acid energy system

Ixygen energy system

!he A!&" energy system is used during the first few seconds to one minute of exercise. !he lactic acid energy system is

used in short&duration activities and at the end of endurance activities. !he oxygen energy system is used during longer&

duration activities.

2. %hat are muscle fibers, and what are the two ma>or types?

0uscle fibers are individual muscle cells. !he two primary types are slow&twitch #4!$ fibers and fast&twitch #%!$ fibers. 4!

fibers can maintain muscular activity for a prolonged time #also known as aerobic endurance$. %! fibers have poor aerobic

endurance. !hey perform anaerobically, contract 7uickly, and tire easily due to their limited endurance.

3. %hat are the +eneral recommendations for the balance of carbohydrate, fat, and protein in an athletes diet?

8t is recommended that athletes consume / percent of their calories from carbohydrates. %at intake should be less than

percent of calories, with the remainder of energy intake coming from protein.

". %hat is carbohydrate loadin+?

"arbohydrate loading is a process by which athletes manipulate their carbohydrate intake and exercise regimen to maximize

glycogen storage in their muscles. "arbo&loading involves a high carbohydrate intake #/ to B percent of calories$ with a

decrease in exercise intensity and duration prior to competition.

$. How do protein recommendations for athletes #ary from those for nonathletes?

!he adult nonathlete's 9A for protein is .C grams per kilogram of body weight per day. !his is less than the recommended

intake for endurance athletes, which is .- to .1 grams per kilogram of body weight per day. !he protein recommendation for

strength athletes is ./ to .B grams of protein per kilogram of body weight per day.

). Name three minerals that are of concern for athletes because they may not consume enou+h.

"alcium, iron, zinc, and copper #any three$

-. %hat is sports anemia and why does it happen? How does it compare with other anemias?

4ports anemia is a condition of low hemoglobin concentration in the blood that results from an increase in fluid #plasma$

volume. (ndurance training temporarily increases plasma volume. +ecause sports anemia is a result of increased plasma

volume, it is not considered a true anemia like those caused by lack of iron, folate, or vitamin +-.

. 0efine the term ergogenic aid . 5s there a clear, research&based answer to whether er+o+enic supplements wor*?

(rgogenic aids are supplements that have been touted to increase athletic strength andGor endurance performance. 0any

supplements are marketed as ergogenic aids, but most do not have research studies to back up their claims.

/. ist the three components of the female athlete triad.

isordered eating

B



Amenorrhea

remature osteoporosis

Spotli+ht on <atin+ 0isorders

1. ist the dia+nostic criteria for anore!ia ner#osa, bulimia ner#osa, and bin+e&eatin+ disorder.

Anorexia nervosa:

• +ody weight O C>E of expected weight #or +08 R B.> kgGm -$

• 8ntense fear of weight gain

• 8naccurate perception of own body size, weight, or shape

• Amenorrhea #in females after menarche$

+ulimia nervosa:

• 9ecurrent binge eating #at least two times per week for three months$

• 9ecurrent purging, excessive exercise, or fasting #at least two times per week for three months$

• (xcessive concern about body weight or shape

• Absence of anorexia nervosa

+inge&eating disorder:

• 9ecurrent binge eating #at least two times per week for six months$

• 0arked distress with at least three of the following:

o (ating very rapidly

o (ating until uncomfortably full

o (ating when not hungry

o (ating alone

o %eeling disgusted or guilty after a binge

• o recurrent purging, no excessive exercising, and no fasting

• Absence of anorexia nervosa

2. %hat are the warnin+ si+ns of anore!ia ner#osa?

Doss of a significant amount of weight

"ontinuing to diet #although thin$

%eeling fat, even after losing weight

%ear of weight gain

"essation of monthly menstrual periods

reoccupation with food, calories, nutrition, andGor cooking

referring to eat in isolation

(xercising compulsively

+ingeing and purging

C



3. %hat is the usual treatment for people with anore!ia ner#osa, and what do most e!perts say about their reco#ery?

!reatment usually involves a combination of hospitalization, psychotherapy, and pharmacotherapy. !he first goal of treatment

is to stabilize the patientLs medical condition. 9esearch suggests that with intensive therapy, most patients can achieve normal

weight. However, they may struggle all their lives with a moderate to severe preoccupation with food and body weight, poor

social relationships, and depression. !he earlier the patient begins treatment, the better the prognosis.

". %hat is the typical profile of a person with bulimia ner#osa?

!he average patient with bulimia is an unmarried "aucasian woman in her twenties or thirties with a normal or near&normal

body weight. atients with bulimia are more likely to be sexually active than are those with anorexia and often are involved in

destructive relationships with members of the opposite sex. Almost anyone can be affected, however.

eople with bulimia nervosa tend to feel very disorganized. !hey report suffering from depression and low self&esteem. 0any

were sexually abused as children. %ood was often a source of comfort, and eating gradually evolved into a tool for dealing with

every unpleasant event, from boredom to ma5or life crises.

$. 0escribe an eatin+ bin+e and all the beha#iors that constitute pur+in+.

uring a binge, individuals with bulimia typically consume massive 7uantities of highly palatable ?forbidden@ foods, such as

pastry, ice cream, and candy. !his gorging takes place over a relatively short time span #an hour or two$. +inges may contain

up to , kilocalories. Afterward, feeling physically ill from overindulgence, sufferers use a variety of purging techni7ues,

such as:

4elf&induced vomiting

(xcessive 7uantities of laxatives

4trict fasting

Heightened exercise

). How does bin+e&eatin+ disorder differ from bulimia?

9ecurrent binge eating is common to both binge&eating disorder and bulimia. However, people with binge&eating disorder do

not attempt to compensate by purging or other means.

Chapter 12

1. 0escribe the three sta+es of fetal +rowth.

8n the first stage of fetal growth, called the blastogenic stage, the fertilized egg rapidly divides and begins to differentiate.

uring the embryonic stage, the ma5or organ systems form. !he fetal stage is the longest stage of development and during this

stage the fetus grows dramatically in size.

2. %hat are some of the physiolo+ical chan+es that occur in a woman durin+ pre+nancy?

hysiological changes during pregnancy include an increase in the size of the breast tissue, uterus, and adipose stores2 an

increase in blood volume2 and a reduction in the motility of the gastrointestinal tract.

3. How do the recommended inta*e #alues for calories, protein, folate, and iron chan+e for pre+nancy?

3



J "alories: increased by 1 kilocalories per day during the second trimesters and by 1> kilocalories in the third trimester

J rotein: increased from .C grams per kilogram per day to . grams per kilogram per day during pregnancy

J %olate: increased by - micrograms per day #from 1 to / micrograms per day$

J 8ron: increased by 3 milligrams per day #from C to -B milligrams per day$

". %hat contributes to mornin+ sic*ness and how can a woman minimiFe its effects?

!he fatigue, nausea, and vomiting of pregnancy can be blamed on hormones necessary to nurture the development of the pre&

embryo and embryo. 0any pregnant women find they experience less morning sickness if they eat dry cereal, toast, or

crackers about half an hour before getting out of bed. )eeping some food in the stomach throughout the day helps, too. !his

means eating smaller, more fre7uent meals, and drinking li7uids between meals instead of with food. Avoiding food aromas

that trigger nausea is also worth a try.

$. %hat are some of the benefits of breastfeedin+ for the infant? 7or the mother?

8nfants who are breastfed have a lower incidence of respiratory, gastrointestinal, and ear infections. 8nfants also have lower

incidence of allergies, diarrhea, and bacterial meningitis. +reastmilk stimulates development of the infantLs immune system.

+reastfeeding stimulates uterine contractions following delivery. !his helps to control blood loss and returns the uterus to its

normal size more 7uickly. +reastfeeding may reduce a womanLs risk for ovarian and breast cancer, and for osteoporosis.

). 5s it o*ay for an infant to e!perience wei+ht loss immediately after birth? 5f an infant does lose wei+ht, does it mean

he or she is at nutritional ris*?

8t is normal for infants to lose weight 5ust after being born. 8n fact, they may lose up to / percent of their weight. !his does not

necessarily mean that an infant is at nutritional risk. 8nfants typically regain their birth weight within - weeks.

-. How much water does a breastfed or formula&fed infant need each day?

+abies need approximately .B liters of water each day in the first six months of life and .C liters per day from age B months

to year. +reastfed and formula&fed infants do not need supplemental water2 the breast milk and properly mixed formula

provide enough water for ade7uate hydration until significant amounts of solid foods have been added to the diet.

. 5s it necessary to +i#e breastfed infants supplements of #itamins andEor minerals? 5f so, which ones?

All babies should receive a single dose of vitamin ) at birth. +reastfed babies need supplemental vitamin if they are not

regularly exposed to sunlight. <itamin +- supplements are needed if a breastfeeding mother is a vegan, and fluoride

supplements are recommended for all breastfed babies older than / months.

/. 0escribe the process for introducin+ solid foods into an infants diet.

According to the American Academy of ediatrics, solid foods #anything other than breast milk or infant formula$ are not

needed before the age of / months. !hen new foods should be introduced one at a time to check for any allergies or

intolerances. 0ost parents begin with infant rice cereal, mixed to a thin consistency with water, breast milk, or infant formula.

After the infant is eating cereal several times a day, strained fruits and vegetables are introduced one at a time.

-



1. ist the feedin+ problems that may occur durin+ infancy.

"ommon feeding&related problems of infancy include colic, nursing bottle tooth decay, iron&deficiency anemia,

gastroesophageal reflux, diarrhea, and failure to thrive.

Chapter 13

1. %hich #itamins and minerals are most li*ely to be deficient in a childs diet?

8ron, possibly zinc, vitamin , and vitamin ( #if parents follow a low&fat diet$.

2. 0escribe the hun+er and malnutrition that occur in .S. households. %hat federal pro+rams help to address these

problems?

Hunger and malnutrition affect a significant number of our nation's children2 nearly - million children grow up in food&

insecure households. !o reduce the number of hungry children, programs such as *8", the ational 4chool Dunch rogram,

and the ational 4chool +reakfast rogram, and 4ummer %ood 4ervice rogram are vital.

3. 5dentify se#eral chronic nutrition problems that can affect children. How can these problems be a#oided?

"hronic nutrition problems that can affect children include obesity, lead toxicity, and early onset of indicators of heart disease.

8nfants and toddlers should not be given low&fat, high&fiber diets2 when children reach the age of , dietary changes consistent

with the ietary ;uidelines for Americans can gradually be made. 0aking sure children have regular physical activity and

limiting sedentary activity such as television viewing are important factors in reducing obesity and chronic disease risk.

". %hat are typical nutritional concerns for adolescents?

As at earlier ages, vitamin A, calcium, and iron, are the nutrients that often are lacking in adolescent diets. Ither nutritional

concerns include obesity, eating disorders, and substance abuse.

$. %hat are some of the conse@uences of a decreased immunity amon+ elders?

ecreased immune function can result in increased risk of respiratory infections, urinary tract infections, pressure sores, and

foodborne illness.

). Compared with a youn+er adult, does a person older than )$ need more, less, or about the same amount of protein?

(ven though older adults may have less lean body mass, protein recommendations #as grams per day$ are the same for all

healthy adults, regardless of their age. However, because of taste changes and other factors, some individuals find it difficult to

meet their protein needs. 4ome chronically ill people need more protein to maintain nitrogen balance. 8n addition, trauma,

stress, and infection increase protein needs.

-. %hy are elders at ris* of #itamin 0 deficiency?

Ilder people have less ability to produce active vitamin from sun exposure, they typically are exposed to less sunlight, and

they often do not consume enough dairy products, which are good sources of vitamin .

. 0iscuss minerals that may need special attention in assessment of an elders nutrition status?

-



0inerals of concern for elders include calcium, zinc, and magnesium. "alcium status is an important factor in the risk for

osteoporosis. 0arginal zinc deficiency has been suspected in many elders and may be the result of reduced intake of red meats.

/. %hat problems mi+ht elders encounter with dietary supplements?

4ome nutrients in large amounts can be toxic.

4upplements can affect the absorption of other nutrients or interfere with the absorption and metabolism of prescription

medication.

(xcessive use of vitamin supplements can result in hypervitaminosis #high levels of vitamins in the blood$.

4upplements may contain more vitamin A than is needed in an elderLs diet which may lead to liver dysfunction, bone and 5oint

pain, headaches, and other problems.

Darge amounts of vitamin " can increase the likelihood of kidney stones and gastric bleeding.

1. %hat is the role of physical acti#ity in osteoporosis pre#ention? %hat nutritional factors are important?

*hile inactivity increases osteoporosis risk, regular physical activity, especially weight&bearing exercise, helps prevent

osteoporosis. An ade7uate intake of vitamin and calcium helps slow the rate of bone loss in osteoporosis.

Chapter 1"

1. %hat are the two main ways that patho+enic bacteria can cause foodborne illness?

4ome types of pathogenic bacteria can directly infect a person who consumes contaminated food. Ither bacteria may produce

a toxin that can cause foodborne illness.

2. %hy shouldnt your /-&year&old +reat&+randmother drin* homemade e++no+ made from raw e++s?

+ecause raw eggs could harbor pathogenic 4almonella bacteria, everyone should avoid them. (specially vulnerable are people

with decreased immune function, such as the elderly, small children, or someone with an immune&compromising disease.

3. How can you limit your inta*e of pesticides, accordin+ to the Consumers nion?

!he following suggestions by the "onsumers 6nion will help you limit your intake of pesticides: wash and peel produce, and

eat a wide variety of fruits and vegetables.

". ist four nationally occurrin+ to!ins.

J aflatoxin, a toxin produced by fungi found on nuts and corn

J ciguatera, a toxin found in saltwater fish

J methyl mercury, also found in fish

J toxins found in poisonous mushrooms

J solanine, found in potatoes

$. %hat does 8HACC; stand for and what is its purpose?

HA"" stands for Hazard Analysis and "ritical "ontrol oint. 8t is a process used by both the government and industry to

prevent food contamination by identifying areas in food production where contamination can occur.

--



). %hat are some ways to *eep food safe at home?

*hen trying to keep a kitchen safe from pathogenic microorganisms, you should

J 0ake sure hands and kitchen surfaces are thoroughly clean.

J )eep raw meats and poultry separate from other raw foods to avoid cross&contamination.

J 6se proper temperatures while cooking.

J "hill food properly.

-. ist the most common food preser#ation techni@ues.

J 4alting

J %ermenting

J "anning

J %reezing

J asteurization

J 8rradiation

. %hat are scientists two ma>or concerns about +enetically en+ineered crops?

!he main concerns scientists have regarding genetically engineered crops are #$ the possibilities of producing new allergens,

since engineered crops may have a new protein added to them, and #-$ the environmental effects of engineered crops.

Chapter 1$

1. %hat is the difference between food insecurity and hun+er?

%ood insecurity is the worry that one does not have the resources to obtain ade7uate food. Hunger is the physical sensation of

unease or pain caused by a lack of food. %ood insecurity can exist with or without hunger.

2. %hat is food security?

%ood security is the guarantee of access to sufficient amounts of food for good health.

3. %hat +roups are most at ris* for food insecurity in the nited States?

*orking poor

eople in rural, isolated areas

(lders

Homeless

"hildren

". ist some of the or+aniFations and pro+rams fi+htin+ hun+er and food insecurity in the nited States.

J %ood 4tamp rogram

J ational 4chool Dunch rogram

J 4chool +reakfast rogram

-



J "hild and Adult "are %ood rogram

J !he %ood 9esearch and Action "enter #%9A"$

J 4pecial 4upplemental utrition rogram for *omen, 8nfants, and "hildren #*8"$

$. ist four causes of malnutrition worldwide.

Any four of the following:

overty

opulation growth

6rbanization

8nfection and disease

*ar

olitical sanctions

atural disasters

8ne7uitable food distribution

). ist four common nutritional deficiencies worldwide.

J <itamin A

J 8odine

J 8ron

J rotein&energy malnutrition #(0$

-. %hat populations are at increased ris* of nutritional deficiencies, and why?

"hildren, women, the elderly, and refugees are at increased risk of malnutrition due to lack of education and employment, sex

discrimination, and dependency on others.

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