This document contains 31 discussion questions about nutrition from Chapter 3 of an unknown text. It defines key terms like nutrition and nutrients. It addresses important topics such as the leading causes of death in developed nations being diet-related diseases, up to 50% of cancers being linked to diet, and nearly half of Americans not eating fruit or vegetables on a given day due to overconsumption rather than lack of availability. Micronutrients, macronutrients, fiber intake recommendations, and water content of the human body are also discussed.

1. CHAPTER 3 DISCUSSION QUESTIONS
1) Define "nutrition."
2) Define "nutrients."
3) On a given day, nearly 1/2 of the people in the US do not eat what?
4) On a given day, almost 1/4 of the people in the US do not eat what?
5) Food availability is not a problem, but what is?
6) What are among the leading causes of death in many developed countries throughout the world, including the US?
7) Up to what % of all cancers may be diet related?
8) What are the essential nutrients?
9) What are the fuel nutrients?
10) What are the regulatory nutrients?
11) What are the macronutrients?
12) What are the micronutrients?
13) What is often called the "7th nutrient" by many nutritionists?
14) Define "nutrient density."
15) Define "calorie."
16) What constitute the major source of calories that the body uses to provide energy for work, to maintain cells, & generate heat?
17) Each gram of carbohydrate provides the human body with how many calories?
18) What are the 2 major types of carbohydrates?
19) Why is fiber important in the diet?
20) What is the recommended fiber intake for adult women 50 years & younger?
21) What is the recommended fiber intake for adult men 50 years & younger?
22) What is the most concentrated energy source for the human body?
23) Each gram of fat provides the human body with how many calories?
24) What are the 3 main groups of fat?
25) What are the main substances the body uses to build & repair tissues?
26) Each gram of proteins provides the human body with how many calories?
27) What are necessary for normal bodily metabolism, growth, & development?
28) What are the 2 types of vitamins?
29) What inorganic nutrients are crucial to maintaining water balance & the acid-base balance?
30) What is the most important nutrient?
31) What % of a man's total body weight is water?
32) What % of a woman's total body weight is water?

2. HOW DO YOU DEFINE NUTRITION?
SCIENCE THAT STUDIES THE RELATIONSHIP OF FOODS TO
OPTIMAL HEALTH & PERFORMANCE.

3. WHY IS GOOD NUTRITION IMPORTANT TO OVERALL
HEALTH & WELL-BEING?

4. PROPER NUTRITION MEANS:
1) THAT A PERSON’S DIET
SUPPLIES ALL THE
ESSENTIAL NUTRIENTS
NEEDED TO CARRY OUT
NORMAL TISSUE GROWTH,
REPAIR, & MAINTENANCE.
2) THAT A PERSON’S DIET
PROVIDES ENOUGH
SUBSTRATES TO PRODUCE
THE ENERGY NECESSARY
FOR WORK, PHYSICAL
ACTIVITY, & RELAXATION.

5. ON ANY GIVEN DAY, NEARLY 1/2 OF AMERICANS DO NOT
EAT WHAT?
FRUIT

6. ON ANY GIVEN DAY, NEARLY 1/4 OF AMERICANS DO NOT
EAT WHAT?
VEGETABLES

7. IF FOOD AVAILABILITY IS NOT THE PROBLEM, THEN WHAT
IS?
OVERCONSUMPTION OF THE WRONG FOODS

8. WHAT ARE AMONG THE LEADING CAUSES OF DEATH IN
MANY DEVELOPED COUNTRIES, INCLUDING THE US?
DISEASES OF DIETARY EXCESS & IMBALANCE

9. UP TO WHAT % OF ALL CANCERS MAY BE DIET RELATED?
50%

10. TRIMMING SUPER-SIZE WITH HALF-ORDERS, PLATE COLORS

11. 1) What are one of the culprits behind the epidemic of bulging waistlines?
-GIANT PORTION SIZES.
2) What is "right-sizing?”
-CHOOSING AN APPROPRIATE SIZE PORTION OF FOOD.
3) Americans tend to rely on what to tell us about how much food is left?
-VISUAL CUES.
4) Why do restaurants pile on calorie-dense starches like rice or pasta?
-THEY’RE INEXPENSIVE TO FILL THE PLATE SO IT LOOKS LIKE A GOOD
DEAL.
5) About how many calories does 10 ounces of rice or noodles yield?
-400.
6) What % more pasta do people serve with marinara sauce onto a red
plate than a white one?
-18%.

12. 7) What % more pasta alfredo do people serve onto a white plate than a red one?
-18%.
8) What do people tend to overeat more of than vegetables?
-WHITE STARCHES.
9) What does switching from an 11-inch plate to a 10-inch plate make people do?
-TAKE LESS & WASTE LESS FOOD.
10) What type of glass do people think they're drinking more from?
-TALL SKINNY GLASS.
11) 6-year-olds serve themselves what % more food in an 18-ounce bowl than a
12-ounce bowl?
-44%.
12) Applebees has introduced a line of meals under how many calories?
-550.
13) What term is used to describe smaller-portion entrees?
-MINI-MEALS.