Multiple choice answers
Chapter 4
1. What is an EAR for half the population?
a) Estimated Adult at Rest?
b) Exact Adult requirement?
c) Estimated Average Requirement?~
d) Energy Average Regulation?
COMA, in its 1991 report (DoH, 1991), produced ranges for different dietary components,
using the following guidelines:
- Dietary reference values (DRVs) is a general term that must be used, as it is a more
precisely focused and evidence-based system than recommended daily allowances (RDAs),
which produced a single figure for each nutrient, covering every age group.
- Reference nutrient intake (RNI) is the amount of a nutrient that is sufficient for up to
97 per cent of the population.
- Estimated average requirements (EAR) is the estimated average requirement of each
nutrient sufficient to meet the needs of half the population.
- Lower reference nutrient intake (LRNI) is the amount of nutrient needed for people with
low needs. If people consistently consume less than their LRNI, they may be at risk of
deficiency.
2. Palm and coconut oils are
a) trans-fatty acids
b) saturated fats ~
c) polyunsaturated fats
d) mono-unsaturated fats
Answer to Q2
Chart 4.1
- Examples of types of fat and their sources
- Saturated: red meat, dairy products, lard, suet, biscuits, palm and coconut oils
- Polyunsaturated:
- Omega-3: oily fish: mackerel, halibut, pilchards, sardines, herrings, trout, salmon;
walnuts
- Omega-6: polyunsaturated margarine; corn, sunflower and soya bean oils
- Mono-unsaturated: olive oil, rapeseed oil, blended vegetable oil, avocados, nuts
- Trans-fatty acids: hard margarine, biscuits, cakes
3. An essential amino acid
a) can be supplied by metabolism
b) needs to be consumed in large amounts
c) can be synthesised in the body
d) cannot be synthesised in the body~
Answer to Q3
Protein is made from 20 different amino acids, which are classified into:
- Essential, which cannot be synthesised in the body
- Semi-essential, which can be supplied by the metabolism of certain amino acids providing
they are consumed in adequate amounts
- Non-essential, which can be synthesised from carbon and other precursors in the body.
4. Fruit juice is a source of which pair of these?
a) intrinsic sugars, monosaccharides
b) extrinsic sugars, disaccharides
c) extrinsic sugars, monosaccharides~
d) intrinsic sugars, disaccharides
Answer to Q4:
Sugars may be monosaccharides (for example, glucose, fructose and galactose) or
disaccharides (sucrose, lactose and maltose) and can be divided into:
- Intrinsic sugars, which are contained within plant cell walls
- Extrinsic sugars, which are free in solution in the food, as in fruit juice, added sugar
and honey in foods and lactose in milk.
5. What is the relationship of kilojoules to kilocalories?
a) 1 kcal =4.184kJ 1kJ=0.239
kcal~
b) 1 kcal =5.279kJ 1kJ=0.392
kcal
c) 1 kcal =3.786kJ 1kJ=0.743
kcal
d) 1 kcal =2.456kJ 1kJ=0.587
kcal
Answer to Q5:
One calorie is the amount of heat needed to raise the temperature of one gram of water by
1OC. This is not a practical level when studying human nutrition so kilocalories (kcal)
are used, each kilocalorie being 1000 calories, the amount needed to raise one kilogram of
water by 1OC. For international use, joules are used to measure energy output. These are
also very small units so kilojoules (kJ; 1000 joules) and megajoules (MJ; 1 000 000
joules) are used instead.
Conversion: 1 kcal = 4.186 kJ; 1 kJ = 0.239 kcal
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