Nutrition Final

Boys hit their growth spurt before girls, true or false?

false

What is not a prevention/treatment opportunity for worldwide nutrition?

federal aided resource training

pregnant women who have a history of inadequate _____ intake are at risk of having babies w neural tube defects

folate

What is the term for individuals who experience no concern w purchasing enough food?

high food security

aldosterone and antidiuretic hormone act to

increase urinary water conservation

what is wilson's disease?

liver does not make ceruloplasmin to transport copper in blood.

35. vitamins produced by microflora in large intestine

-Bacteria (microflora) in the colon can make the vitamins K, folate, B-6, B-12, and biotin, which their human hosts can absorb.

47. function of sterol, most well known sterol and what the liver uses cholesterol to make

-Cholesterol is most well known sterol -Cholesterol is essential to health as it is an integral component of every cell membrane in the body. Although cholesterol is not metabolized for energy, cells use it to synthesize a variety of substances, including steroid hormones, such as vitamin D, cortisol, aldosterone, testosterone, estrogen, and progesterone.

52. chemical structure of amino acids

-Each amino acid has a carbon atom that anchors a hydrogen atom and three different groups of atoms: the amino or nitrogen-containing group, the R group

what is dental fluorosis?

Dental fluorosis, children under 8 at risk, specks on teeth or discoloration and pitting. (high fluoride intake)

Which of the following is the best way to reduce excess weight gain in pregnancy?

Engaging in low-impact aerobics safely

Children grow between 5-6 inches annually during their school age years (T/F)

False (Grow 2-3 inches)

primary function of adipocytes

Fat cells (adipocytes) contain the enzyme hormone sensitive lipase (HSL). When cells, especially muscle cells, need to catabolize fatty acids for energy, HSL facilitates lipolysis (lipo = lipids, lysis = breakdown) by removing the three fatty acids from the glycerol backbone of a triglyceride

name fat-soluble and water-soluble vitamins

Fat-Soluble: Vitamins play numerous roles in the body, and each vitamin Vitamins A, D, E, and K Water-Soluble: Thiamin, riboflavin, niacin, vitamin B-6, pantothenic acid, folate, biotin, vitamin B-12, and vitamin C

The life expectancy of the average American has significantly _____ (increased/decreased) in the last century?

Increased

role of iodine

Iodine is required for normal production of thyroid hormones Thyroid hormone controls the rate of metabolism

what is the difference between iron-deficiency anemia and sports anemia

Iron deficiency anemia (body lacks iron to make hemoglobin, hypochromic (paler) microcytic (small) RBCs. ) Sports anemia is a temporary condition that develops in the early phases of endurance training as a result of an increase in the liquid portion of blood.

What bacteria can be passed from mother to her unborn offspring through the placenta and result in miscarriages, premature delivery, or serious health problems for the newborn?

Listeria

What foods in the US are most commonly pasteurized before they are marketed?

Milk and Juice

22, Define a nutrient requirememant and explain what a nutrient-deficiency disorders

Nutrient requirement- smallest amount of a nutrient that maintains a defined level of nutritional health

Which of the following hormones signals tiny muscles around mammary alveoli to contract and release milk?

Oxytocin

60. different types of vegetarians and what foods are acceptable and what they avoid

Pescavegetarian Milk, milk products, and eggs; fish but no other animal foods Semivegetarian All except red meats Lactovegetarian Milk and milk products; no animal flesh or eggs Ovovegetarian Eggs but no other animal foods Lactoovovegetarian Milk and milk products and eggs but no other animal foods Vegan No animal foods

48. saturated fat should be limited to....

Saturated fat should be limited to fewer than 10% of kcal/day

toxicity symptoms of selenium

Selenosis Brittle fingernails, loss of hair/nails, Garlic body odor, nausea, vomit, fatigue

Shelf life refers to the period of time that a food can be stored before it spoils (T?F)

True

49. Cardiovascular disease risk is increased if

a person has type 2 diabetes

42. losing weight and exercising daily can help reduce

a person's risk of type 2 diabetes

8. Know the difference between direct and indirect calorimetry

a. Direct- measurement of the amount of heat produced by a subject enclosed within a small chamber (bomb calorimeter) b. Indirect- measurement of the amount of heat produced by a subject by determination of the amount of oxygen consumed and the amount of carbon dioxide eliminated

26. Know 2015-2020 dietary guidelines for americans

a. Follow a healthy eating pattern across the lifespan b. Focus on variety, nutrient density, and amount c. Limit calories from added sugars and saturated fats and reduce sodium intake d. Shift to healthier food and beverage choices e. Support healthy eating patterns for all

Pregnant women are advised to limit their caffeine consumption to 200mg/day (T?F)

true

gluconeogenesis is under the control of the hormone

cortisol

57. consuming excess amino acids or protein can lead to

dehydration

58. safe foods that are usually not responsible for causing allergic responses

-Arrowroot, oats (small amounts), Millet, Nuts, buckwheat, cassava, corn, soy, tapioca, and flax

37. know function of cholecystokinin, gastrin, secretin

-Cholecystokinin (CCK): released in the small intestine, responds to fat and breakdown products of proteins (peptides) entering the small intestine, stimulates the release of bile from the gallbladder into the small intestine, stimulates the release of pancreatic enzymes, decreases stomach secretions, and slows stomach motility. -Gastrin: in the stomach, responds to food entering the stomach, triggers parietal cells to release HCl and chief cells to release pepsinogen, and stimulates stomach and small intestine motility. -Secretin: released in the small intestine, responds to acidic chyme entering the duodenum and first part of jejunum, and stimulates the release of a bicarbonate-rich solution from the liver and pancreas.

32. Define bolus, epiglottis, peristalsis, sphincters, chime

-Sphincters: thickened regions of circular muscle that function like valves to control the flow of contents at various points in the GI tract. -Epiglottis: a flap of tough tissue that prevents food from entering the larynx and trachea. -Peristalsis: waves of muscular contractions that help move material through most of the digestive tract. -Chyme: a semiliquid mass (food in the lower portion of the stomach) -Bolus: mass of food that has been chewed, moistened, and mixed with saliva.

53. what is a peptide bond?

-The connection between two amino acids is a peptide bond, a chemical link between the acid group of one amino acid and the amino group of another amino acid

56. positive and negative nitrogen balance

-When the body is in a state of positive nitrogen balance, it retains more nitrogen than it loses as proteins are being added to tissues. -When the body is in a state of negative nitrogen balance, it loses more nitrogen than it retains.

2. What is it that Americans don't purchase recommended amount?

Fruits, vegetables, whole grains, fish, and low-fat dairy products

The ratio of centenarians in Japan is so high mainly because

Good diet choices (high carb/fruits/veggies)

29. what are health claims, structure/function claims, nutrient content claims

Health claims- describe a relationship b/t a food substance and reduced risk of disease of health-related condition (Ex. "Diets low in saturated fat and cholesterol may reduce the risk of heart disease.") Structure/function claims- describes the role a nutrient or dietary supplement plays in maintaining structure, such as bone, or promoting a normal bodily fuction, such as digestion (Ex. "calcium builds strong bones") Nutrient content claims- describes the content of certain nutrients or substances in a food (Ex. "reduced-fat" salad dressing has considerably less fat than its reference food, regular salad dressing)

10. Conditions/Diseases that are diet-related leading causes of death in US

Heart disease, cancer, and stroke

Pregnant women should limit their intake of vitamins and minerals b/c certain vitamins and minerals have the potential to be toxic (T/F)

True

role of water in the human body

Water is a major solvent; many substances, including glucose, dissolve in water. Water often participates in many chemical reactions, such as digesting food Major component of blood, saliva, sweat, tears, mucus, and joint fluid Removes waste Transport substances Lubricates tissues Regulates body temp. Maintains blood pH Does NOT provide energy

In order to reduce likelihood of childhood obesity, new mothers should breastfeed their babies exclusively for the first 6 months of life? (T/F)

true

symptoms of zinc deficiency

zinc deficiency include loss of appetite, diarrhea, hair loss, skin rash, poor wound healing, impaired sense of taste, and mental slowness. A diet that lacks zinc contributes to a weakened immune system, which increases the risk of contracting infections that are often deadly. People that are most at risk in the USA are older adults due to wanting to save money and a lack of Zinc in their diet

54. know what foods are high quality proteins

-Chicken breast, roasted meat only; ham, lean, cooked; hamburger, 80% lean cooked

31. Where does digestion begin?

-Digestion starts in the mouth (oral cavity)

41. functions of insulin and glucagon

-Insulin: affects liver by increasing glycolysis (breaks glucose) and glycogenesis; affects adipose tissue by increasing glucose uptake and lipogenesis; affects muscle by increasing glucose and amino acid uptake, glycogenesis, and protein synthesis. -Glucagon: affects liver by increasing glycogenolysis and gluconeogenesis.(making glucose)

34. purpose of large intestine

-Stores and concentrates undigested matter; absorbs salt and water; eliminates wastes; lubricates mucosa (secretes mucous from goblet cells)

What percent of toddlers between the ages of 1-2 are iron deficient?

16%

12. What is healthy people 2020?

A report that includes national health promotion and disease prevention objectives that Americans should meet by 2020

When is a child ready to be weaned?

After 6 months of age, and they are physiologically ready

Does malnutrition refer to undernutrition or overnutrition?

Both

30. define digestion

Digestion is the process of breaking down large food molecules into nutrients that the body can use.

What is the difference between food borne illness and stomach flu?

Food borne illness effects digestive system while flu affects respiratory

What is the number one cause of death in older adults?

Heart disease

Teenage girls have a higher chance of having complications during pregnancy because...

Her body is still growing and must get enough nutrients for her and the baby

know symptoms associated w hypokalemia

Loss of appetite, muscle cramps, confusion, constipation, increased urinary calcium excretion (Life-threatening) - No potassium!

synthetic form of vitamin K

MK-4 (Vitamin K is a family of compounds that includes phylloquinone, menaquinone, and menadione.)

One medium ________ baked w skin on provides the RDA of Vitamin A?

Potato

What is the largest food assistance program in the USA?

SNAP (supplemental nutrition assistance program)

what makes fat soluble vitamins, soluble in fat?

The fat-soluble vitamins include a hydrocarbon chain as part of their structure.

what vitamins and one mineral are added to refined grain products as part of the enrichment process?

Thiamin, Riboflavin, Niacin

Pregnant women are more likely to experience food-borne illness than other women of similar age. (T/F)

True

What deficiency causes taste disorders?

Zinc

5. Define an essential nutrient and a non-essential nutrient

a. Essential nutrient- a nutrient that must be supplied by food b. Non-essential nutrient- a nutrient the body can synthesize

mineral necessary for proper muscle contraction

calcium

long-term vitamin E deficiency can result in

nerve damage and blindness

name the most biologically active form of vitamin A in the body

retinoids(regulate epithelial cell growth)

39. Know monosaccharides, disaccharides, complex carbohydrates

-Monosaccharides: simplest kind of sugar, basic chemical unit of carbohydrates; three most common dietary monosaccharides are glucose, fructose, and galactose; all contain carbon, hydrogen, and oxygen. Glucose, fructose, and galactose are sugars commonly found in table sugar, fruit, and cow's milk. -Disaccharides: a simple sugar that has two monosaccharides linked (bonded) together; major dietary disaccharides are maltose, sucrose, and lactose; maltose: (malt sugar) two glucose molecules bonded together, few foods naturally contain it. Sucrose: (table sugar) consists of a molecule of glucose and one fructose. Lactose: (milk sugar) forms when a galactose molecule bonds to a glucose molecule. -Complex carbohydrates: have three or more monosaccharides bonded together; polysaccharides are comprised of more than 10 monosaccharides bonded together. Plants and animals use complex carbohydrates to store energy or make certain structural components like stems or leaves.

36. define prebiotic and probiotics

-Probiotics: live microorganisms, primarily certain bacteria, that play a role in maintaining good health for their human hosts. -Prebiotics: food components, such as dietary fiber, that are not broken down by human digestive enzymes but are used as fuels by beneficial bacteria in the large intestine.

33. know segments of small/large intestine

-Small Intestine: Duodenum, Jejunum, ileum (digestion and absorption occur mostly in duodenum and jejunum; ileum has some absorption) -Large Intestine: cecum, ascending colon, transverse colon, descending colon, sigmoid colon, and rectum.

For older women, how many kcal is required daily for basic energy need by the body?

1600 kcal

What percentage of American children between the ages of 2 and 19 years are obese?

17%

How many more kilocalories should a lactating mother consume compared to a non-lactating woman?

300-400

The Elderly Nutrition Program helps to provide free meals to adults _______ years old and older?

60

14. Who is Dr. Goldberger and what did he discover?

A physician appointed to study pellagra. He found that pellagra was caused by a lacking of something in the diet as opposed to an infectious disease which was what was previously thought. 8 years after his death it was found pellagra was caused by a deficiency in niacin.

intrinsic factor is needed to absorb vitamin_______

B12

3. Name 6 nutrients

Carbohydrates, lipids, proteins, vitamins, minerals, and water

conditions associated w female athlete triad

The female athlete triad is a condition characterized by low energy availability, abnormal menstrual function, and reduced bone mineral density in female athletes.

16. Variable Placebo Placebo effect Treatment (experimental) group control group double-blind study

Variable-factor that can change and influence an outcome of a study Placebo-fake treatment Placebo effect- in studies involving human subjects, the situation that occurs when a subject reports having positive results even though he or she is taking a placebo Treatment (experimental) group- in a controlled study, group that receives a treatment Control group- in a controlled study, group that does not receive a treatment Double-blind study-describes human studies in which neither the investigators nor the subjects are aware of the subjects' group assignments

Name the two minerals that vitamin D helps the body absorb

Vitamin D stimulates small-intestine cells to absorb calcium and phosphorus from food.

1. Why is it important to study nutrition?

a. Nutrition is the scientific study of nutrients which are life-sustaining substances in food that are necessary for the growth, maintenance, and repair of the body's cells. To eat well people, need to learn about the nutritional value of foods and the effects that their diet can have on health.

19. Define positive/negative correlations

a. Positive (direct)- describes the relationship that occurs when two variables increase or decrease in the same direction b. Negative (indirect)- describes the relationship that occurs when one variable increases and the other one decreases

according to DSM-5, what are the three main types of eating disorders?

anorexia nervosa, bulimia nervosa, and binge-eating disorder

define vitamin

any of a group of organic compounds that are essential for normal growth and nutrition and are required in small quantities in the diet because they cannot be synthesized by the body.

what is considered a standard drink?

(approximately 12 ounces of beer, 5 ounces of wine, or 1½ ounces of liquor) contains 13 to 14 g of alcohol

Vitamins and toxicity symptoms

(see quizlet "Nutrition Test 4") Too many toxicity symptoms...

44. classes, functions, and chemical structure of lipids

-Classes: Triglycerides (provide and store energy), Phospholipids , and sterols (such as cholesterol) -Functions: provide and store energy, form and maintain cell membranes, produce steroid hormones, insulate the body against cold temperatures, cushion the body against bumps and blows, form body contours, and absorb fat-soluble vitamins and phytochemicals -Chemical Structure:

38. be aware of common digestive tract disorders such as constipation, GERD, Peptic ulcer

-Constipation: Condition when bowel movements occur less frequently and feces are difficult to eliminate. -GERD: (Gastroesophageal reflux disease) irritates the lining of the esophagus and contributes to the development of esophageal ulcers, symptoms include nausea, gagging, coughing, or hoarseness. -Peptic Ulcer: a sore that occurs in the lining of the stomach or the upper small intestine, symptoms include a deep, dull upper abdominal pain and a feeling of fullness that occurs about 2 hours after eating.

define energy, catabolism, anabolism, glycolysis, deamination, transmaination

-Energy: a capacity to perform work -Catabolism: the breakdown of complex molecules in living organisms to form simpler one -Anabolism: the synthesis of complex molecules in living organisms from simpler ones -Glycolysis: the breakdown of glucose by enzymes, releasing energy and pyruvic acid. -Deamination: the removal of an amino group from an amino acid or other compound. -Transmaination: the transfer of an amino group from one molecule to another, especially from an amino acid to a keto acid.

55. hydrochloric acid and pepsin - role in protein digestion

-Hydrochloric acid (HCl) denatures food proteins and activates pepsin from the inactive form of the enzyme, pepsinogen.

40. Know what pancreatic amylase is and what enzymes maltase, sucrose, lactase split

-Pancreatic amylase: In the small intestine, breaks down the remaining polysaccharides in oat starch into maltose molecules. -Maltase: digests maltose into glucose molecules -Sucrase: splits each sucrose molecule from brown sugar forming one glucose and one fructose molecule. -Lactase: breaks down lactose of milk into glucose and galactose molecules.

50. foods rich in omega 3-fatty acid

-flaxseed oil, fish oil, chia seeds, walnuts, fatty fish, and soybeans

59. celiac disease patients must avoid consuming foods that contain...

-gluten

51. protein are comprised of what...

-made of amino acids

45. plant oils that are high in saturated fat and have large amount of monounsaturated fat

-olive oil, canola oil, peanut oil, safflower oil and and sesame oil

46. function of phospholipid, most well known phospholipid

-phospholipids are major structural components of cell membranes; lecithin-great emulsifier

43. Lactose intolerance signs and symptoms are...

-usually experiences intestinal cramps, bloating, flatulence, and diarrhea within a couple of hours after consuming milk or other lactose-containing products.

11. Nutrient-dense foods, energy-dense foods, empty calories foods

....peanut butter is energy and nutrient dense... a. Nutrient-dense- describes a food that supplies more vitamins and minerals in relation to total calories b. Energy-dense- describes a food that has a kilocalories-to-weight ratio of 4.0 or higher c. Empty calorie-describes a food that supplies excessive caloiries from unhealthy types of fat, added sugar, and/or alcohol

know major and trace minerals

1. Major: Calcium, Chloride, Magnesium, Phosphorus, Potassium, Sodium, Sulfur 2. Trace: Chromium, Fluoride, Copper, Iodine, Iron, Manganese, Molybdenum, Selenium, Zinc

Phosphorus, potassium, magnesium, chloride, and sodium and their involvement in what body functions?

1. Phosphorus: Synthesize ATP and creatine phosphate (energy) Synthesize DNA, RNA, and phospholipids Regulate acid-base balance Activate many enzymes and hormones necessary for energy metabolism 2. Potassium: Maintains proper fluid balance Necessary for transmitting nerve impulses, contracting muscles, and maintaining normal kidney function 3. Magnesium: Contraction/Relaxation of muscles Enzyme function Energy production DNA and protein synthesis Regulation of Blood-Glucose levels -300+ chemical reactions 4. Chloride: Regulate fluid balance Electrolyte Balance Production of HCL (stomach) acid Regulates acid-base balance Transmission of nerve impulses Immune fighting response of WBC 5. Sodium: -regulate fluid balance -transmit impulses by nerves -contract/relax muscles -transport small substances such as glucose and amino acids into cells

An older person w loss of vision in the center of the visual field may be experiencing

Age-related Macular Degeneration (AMD)

risks of dehydration

Dehydration: Body water depletion, result in weight loss, dry mouth, vomiting. Older people don't sense thirst as well. Less than 2 weeks without water results in death.

what is cystic fibrosis?

An inherited life-threatening disorder that damages the lungs and digestive system. Cause: common inherited disease that causes a thick mucus buildup. -Respiratory and digestive problems are common in cystic fibrosis, with fat and fat-soluble vitamin absorption significantly impaired. -Mucus buildup reduces the availability of gastrointestinal secretions, contributing to fat malabsorption. (Not enough vitamin ADEK)

know about anorexia nervosa, bulimia nervosa, and binge-eating disorder

Anorexia nervosa is a severe psychological disturbance characterized by self-imposed starvation that results in malnutrition and low body weight. Bulimia nervosa is a severe psychological condition characterized by repeated episodes of binge eating followed by unhealthy compensatory behaviors in order to prevent weight gain. Binge-eating disorder is an eating disorder featuring recurrent episodes of binge eating that are not followed by purging behaviors. BED increases risk of obesity, diabetes, and hypertension.

Role of vitamin B6, vitamin B12, riboflavin, niacin, thiamin

B6: as pyridoxal phosphate, is involved in protein metabolism. B12: metabolize folate and homocysteine, and maintain the insulation surrounding nerves. Riboflavin: energy metabolism. Niacin: NAD and NADP participate in over 200 reactions involving carbohydrate, protein, and fatty acid metabolism. Thiamin: helps cells metabolize carbohydrates, fats, and proteins.

4. Which nutrients supply energy?

Carbohydrates (major source), lipids (major source), and proteins (usually minor source)

27. what foods make up my plate food groups

Fruits, vegetables, protein foods, grains, and dairy

18. case-conrol cohort retrospective cohort prospective cohort

Case-control- study in which individuals w/ a health condition (cases) are matched to persons with similar characteristics who do not have the condition Cohort- epidemiological study in which researchers collect and analyze various kinds of information about a large group of people over time Retrospective cohort- study in which researchers collect information about a group's past exposures and identify current health outcomes Prospective cohort- study in which a group of initially healthy people are followed over a time period & any diseases that eventually develop are recorded

23. EAR EER RDA AI UL

EAR- Estimated Average Requirement- amount of a nutrient that should meet the needs of 50% of healthy people who are in a particular life-stage/sex group EER- Estimated Energy Requirement- average daily energy intake that meets the needs of a healthy person who is maintaining his or her weight RDA- Recommended Dietary Allowances- standards for recommended daily intakes of several nutrients AI- Adequate Intakes- dietary recommendations that assume a population's average daily nutrient intakes are adequate because no deficiency diseases are present UL- Upper Level- highest average amount of a nutrient that is unlikely to harm most people when the amount is consumed daily

Under the damage/age theory, organs can wear out by participating in what activities?

Poor diet, smoking, excessive drinking (all of the above)

20. red flags for unreliable info

Promises of quick and easy remedies, Claims that sound too good to be true, Scare tactics, Attacks on conventional scientist & nutrition experts, Testimonials & anecdotes, Promotes benefits while overlooking risks, Vague, meaningless, or scientific-sounding terms, Vague sources, Pseudoscience, Disclaimers

17. What is epidemiology?

Study of the occurrence, distribution, and causes of health problems in populations

7. Define phytochemical

Substances in plants that are not nutrients but may have healthful benefits

What mineral is a component of the amino acids methionine and cysteine?

Sulfur

13. What three factors influence food choices?

a. Biological and physiological b. Cognitive and psychological c. Environmental

24. Know acceptable macronutrient distribution ranges for carb/protein/fat

a. Carbs- 45-65% of total kcal b. Fat- 20-35% c. Protein- 10-35%

28. know parts of food and dietary supplememnt labels

a. Food- product's name, manufacturer's name and address, amount of product in package, lists of ingredients, daily values, nutrition facts panel (food's total fat, saturated fat, trans fat, cholesterol, sodium, total carbs, fiber, sugars, protein, vitamin A, vitamin C, calcium, and iron) b. Dietary supplement- must include term dietary supplement or similar term, list of ingredients, manufacturer's address, and suggested dosage, facts about products contents in supplemental facts (serving size, amount per serving, and daily value for ingredients)

6. Know macronutrients and micronutrients.

a. Macronutrients- nutrients that the body needs in large amounts: includes carbohydrates, fats, and proteins b. Micronutrients- nutrients that the body needs in very small amounts: includes vitamins and minerals

25. Review major food groups and food equivalents in groups

a. Major food groups- grains, dairy, protein, fruits, vegetables, and oils b. Grains- 1 regular slice bread or small tortilla (6-in), 1 cup ready-to-eat cereal, ½ English muffin or small bagel, ½ cooked rice, pasta, or oatmeal, 3 cups popped popcorn, 5 small whole-wheat crackers c. Dairy foods- 1 cup milk or soy milk, 1 cup plain yogurt or frozen yogurt, ½ cup evaporated milk, 2 cups cottage cheese, ½ cup ricotta cheese, 1 ½ oz natural cheese, 1/3 cup shredded cheese, 2 oz processed cheese d. Protein foods-1 oz cooked lean pork, ham, poultry, tempeh, or fish, 1 egg, 1 Tbsp peanut or almond butter, ½ oz nuts (12 almonds, 24 pistachios), ¼ cup cooked beans, 2 Tbsp hummus e. Fruits- 1 small apple, 1 medium grapefruit or pear, 1 large banana, orange, or peach, 8 strawberries, 1 cup diced melon, grapes, or pineapple, 1 cup applesauce or 100% fruit juice, ½ cup dried fruit f. Vegetables- 1 cup raw or cooked vegetables, 1 cup vegetable juice, 2 cups leafy greens, 1 large sweet potato, ear of corn, or tomato g. Oils- 1 Tbsp vegetable oil (canola, corn, olive, peanut, or soybean), 1 Tbsp soft, trans fat-free margarine, 1 Tbsp mayonnaise, 2 Tbsp Italian or Thousand Island dressing, 4 large olives, ½ medium avocado, 2 Tbsp peanut butter, 1 oz nuts or sunflower seeds

9. What are the kcal in one gram of protein, carbohydrate, fats, and alcohol?

a. Protein- 4kcal/gram b. Carbohydrate- 4kcal/gram c. Alcohol- 7kcal/gram d. Fat- 9kcal/gram

21. RD / RDN are...

credentials for registered dietitians a reliable source of nutritional info Health care professionals who are "food and nutrition experts"