Key Facts in Nutrition and Food Science
Here are some key facts related to nutrition, food science and diet:
- Vitamins A, D, E, and K are fat-soluble. True
- Palmitic acid is a saturated fatty acid with 16 carbons. True
- Carbohydrates should make up 45-55% of total calories. True
- A high-protein diet is always healthy. False
- Lipids provide 9 kcal/g. False (Lipids provide 9kcal/g)
- Micelles interact with the brush border of the intestinal wall, facilitating lipid absorption. True
- Chylomicrons are high in triglycerides. True
- It is advisable to increase protein intake over 20% on a diet. False
- Nitrogen in urine (80% of total) is equivalent to 15g of protein/day. True
- Cooling and dehydration are indirect methods of food preservation. True
- Ribose, glucose, and galactose are hexoses. False (Ribose is a pentose)
- Mid-upper arm circumference (MUAC) is very specific and sensitive. False
- Eating is a voluntary and conscious act. True
- Prebiotic foods help probiotics. True
- Complete proteins contain all essential amino acids to address an individual’s protein needs. True
- Protein requirements are 0.7-1g protein/kg of body weight/day. True
- A high-protein diet is rich in protein and low in carbohydrates. True
- The Mediterranean diet is high in plasma antioxidants, vitamin C, and vitamin E. True
- The Mediterranean diet has been known for only ten years. False
- Metabolic syndrome involves various diseases or risk factors that increase the risk for cardiovascular disease or diabetes mellitus. True
- Functional foods improve health and well-being. True
- Parenteral feeding is a form of intravenous treatment that can replace or maintain nutritional status by administering all essential nutrients without using the gastrointestinal tract. True
- Enteral feeding is defined as a nutritional intervention technique by which all or most caloric, protein, and micronutrient requirements are administered through a tube placed in the gastrointestinal tract. True (It is not administered orally)
- A uremic diet for chronic kidney disease (CKD) is low in protein. True
- Legumes are typically deficient in methionine and cysteine, not alanine. False (Alanine is not an essential aminoacid)
- The genetic elimination of allergens in foods has the problem of instability in the long term. True
- Food preservation techniques aim to protect food, extend shelf life, and maintain nutritional value. True
- Vacuum packaging, dehydration, and heat sterilization are direct methods of preservation. False (Dehydration is an indirect method)
- Nutritional assessment is used to detect nutritional deficiencies and guide actions to correct problems. True
- The waist-to-hip ratio allows distinguishing between android and gynecoid obesity. True
- Human milk has more lactose and vitamin C and less vitamin A than cow’s milk. False
- When obesity is diagnosed, nervous binge eating occurs at least twice a week. False (This is a symptom of Bulimia Nervosa)
- The Atwater conversion factor is 4 kcal/g for protein and carbohydrates. True
- Food habits typical of the Mediterranean diet include using olive oil as the main cooking fat, abundant plant foods, and frequent fish consumption. True
- Calcium intake is lower in vegetarians, particularly if they are strict vegans. True
- A low-residue diet is suitable for constipation, diverticulosis, and some cases of irritable bowel syndrome. True
- A liquid diet containing crushed and ground foods is inadequate in micronutrients, especially vitamins. True
- Patients with diabetes are recommended to replace meals with vegetables and eat at least four meals a day. True
- Palmitic acid is an unsaturated fatty acid. False (It is a saturated fatty acid)
- The pancreas is an exocrine gland that secretes insulin and glucagon. False (The pancreas is an *endocrine* gland)
- The main lipid component of chylomicrons is cholesterol (11%). False (The main component is triglycerides)