Nutrition 100 assignment

Remember to appropriately use citations when you bring in specific info and bibliography using APA style. ____ Questions for Week 3 Assignment: 1) Dietary fiber: 1a) List the two broad categories of dietary fiber with respect to their solubility characteristics. What makes them different from each other in terms of physical properties as well as in their respective functions in the digestive tract? 1b) List each of the various subtypes of fiber and provide food sources for each one. (Hint: you may use the table template to organize your answers to this question in a detailed, readable fashion.) 1c.) What are the recommended intakes of dietary fiber? Are they the same for all individuals? If not, what are the differences and on what criteria are they based? 1d.) Are there any known overall differences in fiber intakes between highly developed and lesser developed countries? Elaborate in detail. ______ 2) Alcohol: At the end of Chapter 5 in the textbook is an extensive spotlight on alcohol—describing its metabolism, toxic effects (at different, gradational levels in different body types), social roles in cultures over time, and even presented evidence showing some positive health benefits under some limited conditions. 2a) Is alcohol considered a nutrient by nutrition scientists? Why or why not? What is its energy-yielding value? 2b) Outline and describe the digestion and metabolism of alcohol in the body from the point of its ingestion by mouth to its breakdown into metabolic end products (i.e., in a sequential fashion—what organs are involved, what are the key steps, and what chemicals such as enzymes involved)? 2c) What is defined or meant by “low to moderate intake” for an individual? How is it determined? 2d) Compare and contrast the potential deleterious consequences of excessive alcohol ingestion (at the individual as well as societal levels) weighed against purported possible health benefits of alcohol intake. Be as specific as possible. 2e) What is your personal opinion of alcohol intake—is it a good thing or not, and based on what? (Your opinion may reflect views based on health & safety data, ethical/religious views, and/or other considerations.) _______ 3) Amino acids and protein 3a) At the chemical element level, what distinguishes protein from carbohydrates (CHO) and fats? (Hint: Amino acids is not the answer.) 3b) What are amino acids and what is their relationship to protein? 3c) What is meant by and what exactly are the indispensable or essential amino acids? What is meant by complete versus incomplete protein and how might this be an issue for strict vegetarians? Hint: address protein complementing. 3d) List, and also describe the specific characteristics of two protein and/or protein-calorie deficiency diseases? How are they similar and how are they different from each other? What types of countries/societies in which they tend to be found? 3e) How much protein is recommended for humans (by sex and age) – and how would calculations for recommended intake be made based on one’s body weight? _____ 4.) lipids/fats often get a “bad wrap” with regard to their image and role (re disease risk and association with overweight & obesity). This question calls for an investigation into the biological roles of fats in the human body. 4a) Name the different types of lipids and describe their respective basic functions in the human body 4b) What are triglycerides—and what distinguishes those that come from foods versus those that are manufactured within the human body? 4c) What is (or are) considered essential fatty acids for humans? Why have Omega-3 and Omega-6 fatty acids been such subjects of research interest with regard to health and how are they different from each other? 4d) What are the specific roles of phospholipids in the human body? Give some examples. 4e) What are some of the specific roles of sterols in the human body? Describe what some of the (positive/essential) roles of cholesterol in the human body—including listing some important compounds made from cholesterol. Does all cholesterol come from the diet? (Explain.) What are the current dietary guidelines for cholesterol? 4f) What are some of the risks associated with high cholesterol and/or high saturated fat intakes (hint….your discussion topic for Week 3)?