AY Honors/Nutrition/Answer Key
Nutrition
Skill Level 1
1. Describe the food pyramid guide. List the number of servings required from each group per day. Why is it important to eat a balanced diet?
2. Explain the difference between the following:
a. Lacto-ovo vegetarian
b. Ovo vegetarian
c. Vegan vegetarian
4. What is another name for Vitamin B1 and B2?
5. List at least three significant food sources of the following nutrients:
a. Vitamin C
b. Vitamin A
c. Vitamin B1
d. Vitamin B2
e. Iron
f. Calcium
6. Why is it important to drink plenty of water every day? How much water should you drink every day?
7. Name three common diseases that can be controlled by diet.
8. What is the difference between whole wheat flour and white flour, and which one has the higher nutritive value?
The two biggest differences between white bread and whole wheat are the processing and the nutritional value. Whole wheat flour has the higher nutritive value.
Flour is made from wheat berries. The wheat berry is made up of the bran, the germ and the endosperm. All parts are filled with nutrients and are used in whole wheat flour.
White bread on the other hand, uses only the endosperm - the starchy inner layer. There are a total of 30 nutrients present in whole wheat bread that are missing in white bread. The nutritional difference is immense and has measurable impact on our health.
The fiber content of whole wheat bread has several health benefits.
Fiber helps the digestive system. It also creates a 'full' sensation and thus can help with weight control. Research has been conducted by Harvard and other organizations that shows men and women who eat high-fiber foods are less likely to have heart attacks and strokes as compared to those who don't.
There is also an increased risk of diabetes in children who eat refined white flour - a risk that has been proven by the increase in cases of childhood diabetes.
9. What does RDA stand for? What does it mean?
Recommended Dietary Allowance (RDA) is the daily dietary intake level of a nutrient that is considered sufficient to meet the requirements of nearly all (97-98%) healthy individuals in each life-stage and gender group. The RDAs are established by the Food and Nutrition Board of the (US) National Academy of Sciences.
