CHAPTER 1

1. Organic vs inorganic
 Inorganic (HO) no C, waters and minerals only, simplest because 1 molecule = 1
element, constant composition
 Organic (CHON); complex have C, carbs, lipids, proteins, vitamins; has life – can be
found in all living things; carbon atoms are building molecules of protein, lipids, and
nucleic acids
2. Phytochemicals vs Functional foods
 Functional foods - modified for greater nutritional value, have a potentially positive
effect on health beyond basic nutrition
i. Fortified juices; fortified milk and yogurt, prebiotics, margarine with sterol,
probiotics
ii. Fortified foods, enriched foods, altered foods, enhanced foods
3. Essential nutrients vs non-essential nutrients
 Essential – body can’t make so foods must supply (protein, carbs, fats, vit, mineral,
water, dietary fiber)
 Non-essential – body can make such as Vitamin D which is synthesized by skin cells, also
cholesterol which is made by the liver.
4. Why is fats and essential nutrient?
 It is because they are essential fatty acids that body can’t make itself which helps absorb
fat soluble vitamins like Vit ADE
5. Macronutrients vs Micronutrients
 Macronutrients – proteins, carbs, fat; large amounts needed because needed for energy
 Micronutrients – vitamins & minerals; only small amounts; DOES NOT YIELD ENERGY
i. enable the body to produce enzymes, hormones and other substances essential
for proper growth and development
6. Role of vitamins and minerals in energy production
 they are required as functional parts of enzymes involved in energy release and storage
 example, vitamin B act as a coenzyme, and are essential for processing carbohydrates,
lipids and proteins in order to generate energy
7. Why is Carbohydrate the main source of energy?
 They are fast-acting and turn into energy as soon as ingested
 Carbs are converted into glucose, which is oxidized further in our cells to provide our
bodies with energy and to provide the cells with carbon atoms which are the building
molecules of protein, lipids, and nucleic acids.
8. Why is fat considered as pure energy source
 Because compared to carbohydrates and proteins where in 1g=4kcal or energy, fats
produce 9 kcal per 1g of it. It is high energy density compared to carbohydrates,
meaning it provides more energy and calories in smaller amounts compared to carbs
and proteins.
9. What causes weight gain and weight loss?
 Energy consumed > energy spent = weight gain
 Energy consumed < energy spent = weight loss
10. How to preserve vitamins in vegetables in cooking?
 Cook in moderate temp. for a short time with small amounts of water (kay if daghan mu
migrate sa water ang vitamins) because sine they are complex, they are vulnerable to
destruction by heat, light and chem agents and can only function if they are intact.
11. What are the 16 minerals essential in human nutrition?
 calcium, phosphorus, sodium, potassium, magnesium, manganese, sulfur, chloride, iron,
iodine, fluoride, zinc, copper, selenium, chromium and cobalt
12. Why is water an essential nutrient?
 because it is required in amounts that exceed the body's ability to produce it
 All biochemical reactions occur in water
13. Why is alcohol not considered a nutrient?
 It does not support growth, maintenance and repair of body, it intercedes growth
14. What are the effects of alcohol?
 Promotes relaxation – vasodilation so lower blood pressure
 Improves digestion (facilitate) because it makes stomach produce more acids
 CNS gets depressed/dehydrated so you get sleepy
 Increase urination because ADH is inhibited
15. EAR vs RDA
 EAR – average requirement that is adequate just to keep you from not getting sick;
intake requirement enough to not get sick
 RDA – intake requirement to be considered healthy; gkan sa 50 – 50 sa EAR;
16. Why do men have higher values than women?
 Men have higher body weight/height, so calories needed are higher and they have more
protein structure

17. Weight Loss

18. Energy Management
19. What is marasmus
20. what is kwashiorkor
21. why more consumption of vegetables in my pyramid than fruits
22. peristalsis effect on GI flora
23. what happens when there is an excess protein
24. example of fat removal surgery
25. food label sa canton
26. apple shape x pear shaped
27. thyroid obefesity
28. why women easily get drunk
29. difference non x essential amino acids
30. lipoprotein
31. crypts x goblet cells
32. 6 principles essential and nonessential amino acids
33. kinds of nutrients
34. thyroid obesity
35. enumerate dietary principles
36. EAR etc
37. GI vs GL
38. Secretin
39. Importance of complementary protein
40. What is the function of this enzyme
41. Kind of nutrients