1. What are the six essential nutrients provided by the diet?

1. The nutrients in foods perform functions in the body, what arethey and briefly describe the nutrients (from above) involved inthese functions?

1. What are the two forms of malnutrition? Briefly describe each.Do you think one form is worse than the other? Why? (2-3sentences)

1. What are the Dietary Reference Intakes (DRIs) and what fournutrient recommendations categories are part ofthem?                                                            

1. MyPlate is a food guidance system developed by the USDepartment of Agriculture. Our text has the tip sheet “10 tips to agreat plate.” What two tips do feel are most important? Why? (2-3sentences)

1. What is a monosaccharide? Name the 3 monosaccharides and whereeach is found in food.

1. What is a disaccharide? Name the 3 disaccharides important tohuman nutrition and where each is found in food.

1. What is a polysaccharide? Name the 3 polysaccharides importantto human nutrition and one unique thing about each.

1. What is the adequate intake for fiber for both men and women(ages 19 to 50)? According to our textbook, a diet rich in wholegrains, vegetables, and fruits (therefore fiber) has what 5 healthbenefits?

1. With the aid of enzymes, carbohydrate digestion begins in themouth and ends in the small intestine. What is an enzyme? What arethe five major enzymes used and where do they comefrom?                                                       

1. What is the Dietary Reference Intake for carbohydrates? If aperson consumed an 1800 calorie diet, how many calories should comefrom carbohydrates per day? Now convert these calories to grams perday. Show your work. (Hint these are ranges)

1. Describe lactose intolerance. What are the symptoms? Whatenzyme is missing? What foods need to be avoided? Who is atgreatestrisk?                              

1. There are two classifications for fat. What are they? How arethey structurally different? In general, what does each look likeat room temperature?

1. Properly label the following as either a monounsaturated,polyunsaturated, saturated, or trans-fatty acid. If there is morethan one choice, use the most common or obvious.
   1. Eggs
   2. Olive oil   
   3. Nuts            
   4. Coconut       
   5. Ground beef
   6. Soybean     

1. What is a lipoprotein made of? What makes it a higher densitylipoprotein (HDL)? What is itsfunction?                                                                                         

1. Most digestion of fat occurs in the small intestine. Name the 4agents found there, indicate where they come from, and describewhat they do?

1. What is the Dietary Reference Intake for fat and saturated fat?If one was consuming an 1800 calorie diet, what is the maximumamount of total fat in grams they should have per day? What is themaximum amount of saturated fat in grams they should have?

1. What are the building blocks of protein? How many are vital tolife and health? What nutrient is unique to protein (not found incarbohydrates or fats)?

1. Define complete and incomplete protein foods. What arecomplementary proteins? Give an example of two complementaryproteins.  

1. What 3 agents in protein digestion are found in the stomach?What do they do?

1. What is the Dietary Reference Intake for protein? If a personconsumed an 1800 calorie diet, how many grams of protein this perday? Show your work. (Hint these are ranges). What is the RDA forprotein? Using this value, calculate the RDA for a 220 lb.person.                                                                              

1. According to our textbook, what are the problems associatedwith a high protein diet? How does this type of diet help withweight loss? Is this type of diet superior to other methods ofweight loss?                          

                                       

1. Correctly classify each food as a carbohydrate, protein, orfat. (worth 3 points)

Food	Type
Tofu
Banana
Butter
Pretzels
Olives
Chicken
Cheerios
Coconut
Eggs