Discuss the differences between macronutrients

Question

Question: STUDY GUIDE 7: VITAMINS

Directions. Using Chapters 10 and 11, and the DRI tables (pp. A, B) of your textbook as a reference, answer the following questions. Please include the questions with your answers. Be sure to put your name on your document. Your answers should be thoughtful, complete, and in Standard English. Credit will not be given for answers copied from online sources.

1. Define these terms:

Acne

Alpha tocopherol

Anemia

Antioxidant

Antiscorbutic factor

Ascorbic acid

Atrophic gastritis

Beriberi

Beta carotene

Bioavailability

Biotin

Calbindin

Calciferol

Carnitine

Carotenoids

Chlorophyll

Cofactor

Coenzyme

Collagen

Dietary folate equivalents (DFE)

Dietary supplement

Erythrocyte hemolysis

False negative

False positive

FDA (Food and Drug Administration)

Folate

Free radical

Hemolytic anemia

Hemophilia

Hemorrhagic disease

High potency

Histamine

Inositol

Intrinsic factor

Keratin

Keratinization

Keratomalacia

Menaquinone

Nanoceuticals

Nanotechnology

Neural tube

Neural tube defects

Niacin

Niacin equivalents (NE)

Night blindness

Osteocalcin

Osteomalacia

Oxidants

Oxidative stress

Pantothenic acid

Pellagra

Peak bone mass

Pernicious anemia

Phylloquinone

Phytochemical

Precursor

Preformed vitamin A

Proxidants

Remodeling

Retinal

Retinoic acid

Retinoids

Retinol

Retinol activity equivalents (RAE)

Retinol-binding protein

Riboflavin

Rickets

Scurvy

Sterile

Teratogen

Thiamin

Tocopherols

Tocotrienols

Vitamins

Vitamin A

Vitamin A activity

Vitamin B6

Vitamin B12

Vitamin D2

Vitamin D3

Xanthophylls

Xerophthalmia

Xerosis

2. Discuss the differences between macronutrients (carbohydrates, fats, and proteins) and vitamins.

3. Sue W. is a 43-year-old British woman who recently moved to the United States. She smokes a half pack of cigarettes a day. She is 64 inches tall, weighs 185 pounds, and has a family history of heart disease. Her diet is high in protein, mostly from beef and chicken. She dislikes most vegetables except corn and potatoes. She eats fruit only occasionally and often skips breakfast. After taking a nutrition class at a local community college, Sue is concerned that her diet may be deficient in folate and vitamin C. When she looks at the Nutrition Facts for some foods in her pantry, this is what she finds:

Instant Breakfast Essentials- powder, 1 packet: 50% DV vitamin C, 25% DV folate

Ovaltine- drink mix, 2 T: 10% DV vitamin C, 0% DV folate

Raisin Bran- cereal, 1 cup: 0% DV vitamin C, 25% DV folate

Toasted oats cereal, 1 cup: 10% DV vitamin C, 50% DV folate

a. Sue learned in class that 400 micrograms provides 100% of the Daily Value (DV) for folate. Calculate the amount of folate in µg in each of the above foods.

b. Sue also learned that 60 milligrams provides 100% of the Daily Value (DV) for vitamin C. Calculate the amount of vitamin C in mg in each of these foods.

c. Based on her current diet, which food group is most likely the primary source of folate in Sue's diet? What explains the high amount of folate in these foods?

d. Considering her current diet and lifestyle habits, why might Sue need extra vitamin C in her diet?

e. Even if she were to achieve 100% of the Daily Value for vitamin C from the fortified foods in her pantry, what are some reasons that Sue should still consider increasing her intake of fresh fruits and vegetables?

f. Based on her family history, why is it important for Sue to get an adequate amount of folate in her daily diet?

g. Show how Sue might combine the foods in her pantry with some of the foods listed in Figure 10-13 and Figure 10-19 to plan one day of meals that meet her requirements for dietary folate and vitamin C.

4. Differentiate between water- and fat-soluble vitamins.

5. Jackson M. has alcoholism and pays no attention to his diet. Besides the harmful effects on his liver, drinking excess alcohol can cause deficiencies in certain B vitamins. Explain why this can occur.

6. Lee H, a student at an urban Baltimore community college, is taking an introductory nutrition class. Lee works out regularly and is meticulous about planning his meals and is careful not to skip them. Although Lee believes he already knows a lot about nutrition and has good eating habits, he is interested in learning more about the relationship between nutrition and health. Lee has begun to take several vitamin supplements as part of a program promoted by his gym. A number of the vitamins he is taking provide more than 500 percent of the DRI. Lee thinks that these are a ‘bonus' and that the excess gives him extra energy when he is exercising. During a lecture in his nutrition class, Lee's professor noted that taking supplements may not be wise, and he emphasized that a good diet should provide all needed nutrients. During another class, the concept of vitamin toxicity was discussed. Lee's nutrition text reinforced his instructor's views.

Based on this new information, Lee becomes concerned that he may be overdosing on his vitamin intake. However, he also trusts the fitness experts at the gym and does not think that they would promote a potentially harmful practice.

a. What should Lee do to resolve this conflict and still achieve his goal?

b. Do you think Lee may be overdosing on his vitamin intake? Explain your answer.

c. Do you think it is dangerous if Lee is overdosing on his vitamin intake? Explain your answer.

7. Kelly R. is a 38 year old African American executive. She tries to lead an active life and uses oral contraceptives. Kelly and her husband want to start a family. Kelly's blood work reveals a low folate level, and low serum vitamin B-12. She usually skips lunch on a sandwich and coffee mid-afternoon. Kelly has no medical problems however she recently had extensive surgery on her ankle.

a. What recommendations do you have for Kelly about folate?

b. What recommendations do you have for Kelly regarding vitamin B-12?

c. Using information from Figure 10-13 in your text, list one or two good sources from each of the food groups that Kelly could add to her diet?

d. Should Kelly be using over-the-counter vitamin supplements after surgery? Why or why not?

8. Read the "How to 10-1" box on page 298 of your text. Calculate which food provides more vitamin A per one ounce serving and which is more nutrient dense -- Complete the following chart:

Food	Serving Size (kcalories)	Vitamin A, µg RAE	Vitamin A per one ounce serving	Nutrient density (µg RAE / kcal)
Corn Flakes, fortified	1 ounce (110 kcal)	205
Broccoli	½ cup cooked - 3 ounces (22 kcal)	60
Banana	1 medium raw - 4 ounces (109 kcal)	4
Milk, fortified	1 cup reduced fat 2% -- 8 ounces (121 kcal)	134
Cheddar Cheese	1½ ounces (171 kcal)	75
Pinto Beans	½ cup cooked -- 2 ounces (117 kcal)	0
Peanut butter	2 tbs - 1 ounce (188 kcal)	0
Egg	1 hard cooked - 2 ounces (78 kcal)	75
Beef Liver	3 ounces fried (184 kcal)	6586

What conclusions can you draw from the work you did?

STUDY GUIDE 8: MINERALS AND WATER

Directions. Using Chapters 12, and the DRI tables (pp A, B) in your textbook as a reference, answer the following questions. Please include the questions with your answers. Be sure to put your name on your document. Your answers should be thoughtful, complete, and in Standard English. Credit will not be given for answers copied from online sources.

1. Define these terms:

Adrenal glands

Aldosterone

Angiotensin I

Angiotensin II

Angiotensinogen

Anions

Antidiuretic hormone (ADH)

Bicarbonate

Binders

Bioavailability

Bottled water

Buffers

Calcitonin

Calcium

Calcium-binding protein

Calcium tetany

Calmodulin

Carbonic acid

Cations

Chloride

Dehydration

Dissociates

Electrolytes

Electrolyte solutions

Extracellular fluid

Hard water

Hydroxyapatite

Hyponatremia

Hypothalamus

Interstitial fluid

Intracellular fluid

Intravascular fluid

Ions

Magnesium

Major mineral

Metabolic water

Milliequivalents per liter (mEq/L)

Mineralization

Obligatory water excretion

Oral rehydration therapy (ORT)

Osmosis

Osmotic pressure

Osteopenia

Osteoporosis

Parathyroid hormone

Phosphorus

Potassium

Peak bone mass

Renin

Salt

Sodium

Soft water

Solutes

Sulfate

Sulfur

Thirst

Trace mineral

Vasoconstrictor

Water balance

Water intoxication

2. Mrs. Atkinson has recently seen and heard a lot about the amount of salt in foods. She has been surprised by the number of nutrition web sites that recommend that people decrease the amount of salt in their food. If sodium is such a bad thing, Mrs. Atkinson wonders, why do you need to have any at all? How would you explain this to her?

3. Evelina is a vegan. She stopped eating meat and dairy products when she was a teenager. She is now in her early thirties. She wants to start a family but is concerned about whether she can obtain enough calcium in her diet to ensure her baby's health. She is also concerned that she might be at risk for osteoporosis. How can Evelina consume enough calcium to meet her own and her baby's needs?

4. Josh is a 17-year-old high school football player who has been doing "two-a-day" practices in preparation for the upcoming season. He is in good physical condition at 5 feet 10 inches and 165 pounds. He is attempting to gain weight, so he has increased his intake of protein foods and estimates he eats approximately 3500 kcalories a day. One particularly hot afternoon, Josh is sweating profusely and begins to feel weak and has a difficult time keeping up with his usual practice routines. Noticing that his face is visibly flushed, his coach has him sit out of practice. Josh reports having eaten 2 peanut butter and jelly sandwiches, potato chips, and a can of soda for lunch about 2 hours before practice. He had a breakfast burrito with eggs and cheese for breakfast with a 12 ounce glass of orange juice.

a. What signs of dehydration does Josh exhibit?

b. Based on these signs of dehydration, what percentage of body fluid would you estimate Josh has lost?

c. Along with water, what essential nutrients has Josh's body most likely lost as a result of his heavy sweating?

d. Using his reported caloric intake, estimate Josh's fluid needs in liters.

e. Besides fruit juice and soda, what foods and beverages could help meet Josh's fluid requirement?

f. What food groups appear to be deficient in Josh's usual diet? What essential minerals are likely to be lacking as a result of his limited diet?

5. Lyn is a 42-year-old African American woman in reasonably good health. Her mother has high blood pressure and recently suffered a mild stroke. Lyn, who sometimes has her mother over for meals, has decided to look more closely at the sodium content of the food she prepares for her family.

She is planning to prepare a casserole for her family and looks up the sodium content in milligrams (mg) for the main ingredients:

• 2 cups roasted chicken (120 mg sodium per cup)

• 1 can cream of chicken soup (800 mg sodium per ½ cup serving, 2.5 servings per can)

• 1 cup grated cheese (180 mg sodium per ¼ cup)

• 2 cups frozen broccoli (40 mg sodium per cup)

• 1 teaspoon salt (480 mg sodium per ¼ teaspoon)

• ¼ teaspoon curry powder (0 mg sodium)

• Pepper (0 mg sodium)

a. According to the Dietary Guidelines mentioned in Chapter 12 of your text, what is the recommendation regarding sodium intake in milligrams for Lynn and her family?

b. Assuming her recipe serves four, calculate the milligrams (mg) of sodium in one serving of Lynn's casserole. Show your work.

c. How does this meal contribute to her family's daily sodium goal addressed in question 6a, above?

d. Using the information in the "How To 12-1" feature on page 371 in chapter 12 of your text, what general changes might Lynn make to decrease the amount of sodium in this recipe?

e. Assume that Lynn has found a lower-sodium soup for her recipe (528 mg sodium per serving, 2 servings per can). Using this product and other changes you suggested in question 6d, above, revise her original recipe and recalculate the sodium content of one serving. Show your work.

f. Using information from chapter 12 of your text, what other nutrition strategies might help Lynn plan meals for her family that could help lower blood pressure?

6. Explain how the concept of obligatory water excretion helps to explain how fluid balance is regulated in the individual. What factors may lead to alterations in the obligatory water excretion process in the body?

7. What factors affect the bioavailability of a mineral? Why is this significant in terms of functionality of minerals in the body?

STUDY GUIDE 9: LIFE CYCLE NUTRITION -- INFANCY, CHILDHOOD & ADOLESCENCE

Directions. Using Chapter 16 and the DRI tables (inside front cover) of your textbook as a reference, answer the following questions. Please include the questions with your answers. Be sure to put your name on your document. Your answers should be thoughtful, complete, and in Standard English. Credit will not be given for answers copied from online sources.

1. Define the following:

Adolescence

Adverse reactions

Alpha lactalbumin

Anaphylactic shock

Botulism

Breast milk bank

Colostrum

Complementary foods

Food allergy

Food intolerances

Gatekeepers

Hyperactivity

Lactoferrin

Milk anemia

Nursing bottle tooth decay

Puberty

Tolerance level

Wean

2. Jossy is 6 year old girl and is in elementary school. At her last doctor visit, her measured height was 46 inches and her weight was 61 pounds. Her pediatrician voiced concern over Jossy's excessive weight gain over the past year. Her usual diet consists of sweetened cereal with whole milk and fruit juice for breakfast and a juice drink and crackers for her mid-morning snack. On school days, Jossy buys her lunch at school; her favorite menu items are pizza and tacos. Jossy's mother states that she started a new job this past year, which requires that Jossy attend an after-school program until 6 in the evening. She receives a snack there, usually an 8 oz box of fruit juice and crackers. Jossy's parents report that Jossy is "always hungry" and they will often stop for her favorite chicken nuggets, fries, and soda on late evenings when the family is too tired to cook. Jossy likes to play video games and has a computer and television in her room. Her father complains that she spends more time in her room than playing outside. Jossy's mother is overweight and her father is of normal weight, although he states he was overweight when he was a child. The family has discussed getting more exercise on the weekends but are not sure how to add this to their already busy schedules.

a. Calculate Jossy's body mass index (BMI) and use this to evaluate her weight status using the information in Figure 16-10.

b. From the information in chapter 16 in your text, what are some factors that may have contributed to Jossy's excess weight gain over the past year?

c. Considering her age and the information in chapter 16, what would be a reasonable weight management goal for Jossy?

d. Using the recommendations in Table 16-9, what strategies would you suggest that Jossy and her parents incorporate into their current lifestyle?

e. Based on her usual intake, identify at least 2 or 3 nutrients likely to be deficient in Jossy's diet. What major food groups provide these nutrients?

f. Assuming her current level of activity, what are Jossy's estimated daily kcalorie needs according to Table 16-7?

3. Chablis is a 14 year-old female who has been referred to you by her mother and family physician. Mom is concerned that Chablis is not eating right and her doctor wants you to give Chablis some nutrition advice because she wants to be a vegetarian. Chablis has heard that red meat contains a lot of fat and she "does not want to get fat." A physical exam by her physician shows that Chablis is in the early stage of sexual maturation, she weighs 89 pounds, and she is 5 feet tall. Chablis is extremely active, spending every afternoon after school playing some kind of sport - basketball, swimming, track, or soccer.

a. List at least four questions you would include in your assessment session with Chablis. Why would you include these questions?

b. How would you address Chablis' concern about meat and her desire to be a vegetarian? What are some sources of valid nutrition information you might recommend?

c. How would you counsel Chablis regarding her desire not to get fat?

d. What advice would you give Chablis' parents regarding their interactions related to food?

4. Desi has been breastfeeding her baby since he was born seven months ago. When she and her husband took the baby to the pediatrician for his check-up, they were told that he was anemic. They were surprised, since they thought that human milk contained all of the nutrients the baby needed for the first year of life. How can you explain the baby's anemia?

5. Compare the nutrient needs on the basis of per pound body weight for a 5 month male old infant (13 pounds) and the 20 year old male adult (160 pounds) for kcalories, protein, vitamin D, vitamin C, calcium, and iron - complete the following chart. NOTE: To calculate the per pound amount, divide the nutrient need by the number of pounds of the individual.

	Per Pound
Nutrient	5 month old male infant	20 year old male
kcalories
Protein, g
Vitamin D, µg
Vitamin C, mg
Calcium, mg
Iron, mg

What conclusions can you draw from the information you have recorded?

STUDY GUIDE 10: LIFE CYCLE NUTRITION -- ADULTS

Directions. Using Chapter 17 of your textbook as a reference, answer the following questions. Please include the questions with your answers. Be sure to put your name on your document. Your answers should be thoughtful, complete, and in Standard English. Credit will not be given for answers copied from online sources.

1. Define the following

Alzheimer's disease

Arthritis

Atrophic gastritis

Cataracts

Chronological age

Congregate meals

Dysphasia

Gout

Life expectancy

Life Span

Longevity

Macular degeneration

Meals on Wheels

Neurofibrillary tangles

Neurons

Osteoarthritis

Physiological age

Pressure ulcers

Purines

Quality of life

Rheumatoid arthritis

Sarcopenia

Senile plaques

Stress

Stressors

Stress response

2. The ‘fountain of youth' has been a mystery for many centuries. People used believe if they drank water from the fountain, the aging process would stop. Ponce de Leon was said to be searching for the fountain when he traveled to what is now Florida in the 16th century. Today, the fountain is associated with Florida in St. Augustine. Chase, a history student, maintains that the fountain of youth is not a place or a particular thing, but rather is a combination of diet and lifestyle. How can Chase justify this claim?

3. Marie is interested in helping the elderly and works as a volunteer at a local retirement home. She has noticed that a number of the residents have decreased appetites and diminished senses of taste and smell. Also, depression seems to be common among the residents. How can Marie explain these observations?

4. Mildred is a 75-year-old retired school teacher who lives in on the gulf coast of Florida. About a year ago, Mildred lost her husband of fifty years. Mildred has three children, two of whom live out of state. Her youngest daughter, Charlene, lives about an hour away. Mildred has been retired for nine years.

Despite the demands of her teaching career, Mildred always managed to prepare and serve evening meals for her family. During retirement, she continued this routine of cooking for herself and her late husband Vernon. Now that she is living alone, Mildred continues to live independently preparing her own meals and doing light housekeeping. She has realized, however, that it is difficult to cook for only one person. On the positive side, Mildred is occasionally inspired to cook a creative meal and freeze the leftovers for later use. In recent months, Mildred has become increasingly passive about cooking and has started skipping some meals. She especially tends to forgo dinner. Some days she snacks or eats what is available in her refrigerator. She has also stopped her only form of exercise, walking on a daily basis.

Mildred prefers to live independently but Charlene, her daughter, is concerned about her mother's change of behavior and knows that her health will decline if her nutrition doesn't improve.

What advice would you give to Mildred?

What could she do to improve her appetite and motivation to cook?

5. The elderly may be challenged by chronic health issues as a result of physiologic challenges. They also may suffer from mental health issues as a consequence of aging. Discuss the many challenges one might work around to enhance the nutritional status of an elderly client as a healthcare professional.