Question

Can anyone help me with this nutrition homework?

Case Study Information for Bobby and Jean Bobby and Jean are married, both age 22, and very busy college students. They both work and go to school full-time. They believe that there is just not enough time in their weekly schedules for fitness activities or home cooking. Their exercise amounts to cleaning the week for two hours. Recently, they both answered the Consumer Education Health Survey. Bobby shared his results with a friend who is a nutrition major. His friend did a separate voluntary health assessment on Bobby. These results are below. Jean is pregnant and weighs 150 pounds. Jean's current favorite food is canned chili with hot beans (a separate food label for this food is provided). One day Jean snacked on some canned chili with hot beans. After about eight hours, she began to experience nausea and diarrhea. While she was at home sick, she read an article in Consumer Education magazine. The article was written by the director of the local gym. He wrote the article on how to counter the ill effects of stress using diet and exercise. He quoted his main personal trainer and noted that the information provided was intended as beneficial health information, but did not cite any peer-reviewed articles. Since her illness and reading of the magazine, Jean has been eating yogurt with live, cultured, friendly bacteria daily. Bobby's Personal Information (blood values determined when he was fasting) Gender: Male Height: 6 feet 2 Weight: 210 pounds Blood Pressure: Age: 22 inches 148/92 mm Hg Activity level: Low Blood Glucose: % Body Fat: 16% Waist: 42 inches (<30 minutes/day) 120 mg/dL Total Cholesterol: LDL Cholesterol: HDL Cholesterol: Triglycerides: 190 mg/dL 145 mg/dL 34 mg/dL 270 mg/dL Bobby's One-Day Fast Food Diet (Note: Bobby is allergic to tree nuts) Breakfast: 16 fluid ounces coffee with cream; 1 bacon, egg, and cheese sandwich Snack: 1 medium apple Lunch: 9-piece chicken nuggets, 1 large order of fries, and a 20-oz diet soda Dinner: 3 slices of a Meat Lover's pizza and 36 oz of regular beer Bobby's Diet Analysis Results His Estimated Energy Requirement (EER) is 2982 Calories His Resting Energy Expenditure (REE) is 1542 Calories Digestible Carbohydrate: 220 g Thiamin: 0.5 mg Calcium: 1,075 mg Sugar: 32 g Riboflavin: 1.3 mg Phosphorus: 909 mg Fiber: 16 g Niacin: 6.7 mg Iron: 11 mg Fat: 146 g Vitamin B6: 1.5 mg Magnesium: 131 mg Saturated: 64 g Vitamin B12: 2.3 ug Potassium: 2360 mg Monounsaturated: 74 g Folate: 64 ug Zinc: 3.5 mg Trans Fat: 14 g Vitamin C: 55 mg Sodium: 5039 mg Polyunsaturated: 8 g Vitamin D: 0.94 ug Linoleic: 6.5 g Vitamin A: 674 ug Alpha-linolenic: 1.5 g Vitamin E: 1.5 mg Cholesterol: 508 mg Protein: 105 g Alcohol: 39 g

1. How many Calories did Bobby consume (note that digestible carbohydrate includes sugar grams)?

   A. 2030 B. 2550 C. 2887 D. 2982 E. 3525

2. Based upon Bobby's Calorie intake, Bobby's Dietary Reference Intake (DRI) for fiber is _____ grams.

   A. 25 B. 38 C. 40.4 D. 42 E. 54.5

3. Bobby consumed _____ percent of his Calories from sugar, and _____ the AMDR.

   1. 4.4, met

   2. 10,met

   3. 13,met

   4. 26, did not meet

   5. 32,didnotmeet

4. Bobby consumed _____ percent of his Calories from linoleic acid, and _____ the AMDR.

   1. 7, met

   2. 9.5,met

   3. 2.0,didnotmeet

   4. 10, did not meet

   5. 20,didnotmeet

5. True or false: Bobby met his Dietary Reference Intake (DRI) for alpha-linolenic acid.

A. True B. False

6. True or false: Bobby met his MyPlate vegetable requirement and consumed a

   phytochemical-rich diet.
   A. True B. False

7. True or false: Bobby’s diet and his profile information overall comply with the Dietary Guidelines.

   A. True B. False

8. True or false: Bobby ate a high-fat diet and his fatty acid profile does not promote health. A. True B. False

9. True or false: Bobby most likely has metabolic syndrome. A. True B. False

10. True or false: Bobby's health would improve if he adopted the Therapeutic Lifestyle Changes diet.

    A. True B. False

11. Bobby’s _____ indicates that he has _____.

    1. blood sugar, diabetes

    2. bloodpressure,stage1hypertension

    3. LDLlevel,cancerprogression

    4. All of the above

    5. Noneoftheabove

12. Bobby’s dietary _____ intake indicates _____.

    1. vitamin D, bone health

    2. fiber,gastrointestinalhealth

    3. cholesterol,heartdiseaserisk

    4. sugar, dental caries

    5. protein,renaldiseaserisk

13. Which of the following antibodies would most likely be involved in an allergic reaction if Bobby ate tree nuts?
    A. IgG
    B. IgA

    C. IgD D. IgM E. IgE

14. Which of the following lipoprotein fractions would most significantly increase a few hours after Bobby eats his lunch?
    A. VLDL
    B. LDL

    C. HDL
    D. IDL
    E. Chylomicron

15. Bobby uses _____ to synthesize eicosanoids, and uses _____ to make proteins.

    1. trans fatty acids, high-quality protein

    2. essentialaminoacids,essentialfattyacids

    3. fattyacids,aminoacids

    4. fructo-oligosaccharides, an assortment of amino acids

    5. digestiblefattyacids,digestibleprotein

16. Bobby’s body mass index (BMI) is _____, and he is _____.

    1. 20, a healthy body weight

    2. 27,overweight

    3. 31,obese(classI)

    4. 36, obese (class II)

    5. 41,obese(classIII)

17. Based on Bobby’s percent body fat, he is _____.

    1. very lean

    2. lean

    3. average

    4. fat

    5. obese

18. How many Calories does Bobby expend cleaning the apartment for two hours? A. 90

    B. 160 C. 187 D. 231 E. 321

19. Based upon Bobby’s body mass index (BMI) and his waist circumference, he is at risk for which of the following medical conditions?
    A. Hypertension
    B. Heartdisease

    C. Type2diabetes D. Dyslipidemia E. Alloftheabove

20. The type of epidemiological data collected from the Consumer Education Health Survey that Bobby and Jean responded to is _____ and _____.

    1. prospective, population

    2. retrospective,clinicaltrial

    3. prospective,intervention

    4. retrospective, population

    5. doubleblinded,placebocontrolled

21. Bobby’s Calorie expenditure after eating fits into the _____ category of energy expenditure.

    1. Resting Energy Expenditure (REE)

    2. BasalMetabolicRate(BMR)

    3. SpecificDynamicAction(SDA)

    4. physical activity (PA)

    5. energyexpenditure(EE)

22. Bioelectrical impedance was used to determine Bobby’s:

    1. blood pressure.

    2. bonemineraldensity.

    3. bloodlipids.

    4. blood glucose.

    5. percentbodyfat.

23. True or false: Bobby’s lack of fruit and vegetable consumption could negatively affect his gene expression and increase his cancer risk.
    A. True
    B. False

24. Which of the following statements is true regarding Bobby’s state of energy balance?

    1. He ate more calories than he expended.

    2. Heshouldgainweight.

    3. Overaperiodoftendays,hecouldgainonepoundoffatweight.

    4. If he wants to maintain his weight over time, he should reduce his Calorie intake by 350 Calories per day.

    5. Heconsumed95fewerCaloriesthanhisestimatedenergyrequirement.

25. Which of the following statements is true regarding Bobby’s protein intake, need, and food sources?

    1. His DRI for protein is 168 grams per day.

    2. Heconsumed420Caloriesfromproteininhisone-daydiet.

    3. Hepracticedproteincomplementation.

    4. The bacon he consumed fits into both the MyPlate protein foods and oils groups.

    5. Noneoftheabove

26. Bobby’s diet is _____ in niacin. A. adequate

    B. inadequate C. deficient D. excessive

27. True or false: Bobby is at risk for developing macrocytic, normochromic anemia. A. True B. False

28. Given Bobby’s vitamin D dietary intake, he should:

    1. evolve from the “A” to “G” allele.

    2. getsufficientsunlightexposureforselfsynthesisfromcholesterol.

    3. takecalciumsupplements.

    4. All of the above

    5. Noneoftheabove

29. Bobby could improve his intake of _____ by consuming _____.

    1. folate, spinach

    2. iron,milk

    3. vitaminE,fruitjuice

    4. vitamin D, corn oil

    5. potassium,salt

30. True or false: Bobby is likely at risk for developing osteomalacia. A. True B. False

31. True or false: Bobby’s calcium intake in the light of his phosphorus intake puts him at risk for osteoporosis.
    A. True B. False

32. True or false: Bobby’s sodium and potassium intakes could contribute to hypertension. A. True B. False

33. Bobby could improve his sodium and potassium status by:

    1. eating more whole, fresh foods.

    2. followingtheDASHdiet.

    3. reducinghisintakeofprocessedfoods.

    4. All of the above

    5. Noneoftheabove

34. Which of the following artificial sweeteners could appear in the ingredients list for Bobby’s diet soda?

    A. Honey
    B. Aspartame C. Sorbitol
    D. Mannitol
    E. Asparticacid

35. Bobby’s patronization of fast foods:

    1. depletes fossil fuels.

    2. requiresheavydependenceontheuseofnon-renewableresources.

    3. isnotsustainable.

    4. supports the imbalance of ecology and food production.

    5. Alloftheabove

36. Bobby is considering adding some reduced-fat food choices to better control his fat intake. Which of the following substances should he expect to see more of in the ingredients of these types of foods?

    1. Olestra and Simplesse

    2. Sorbitolandaspartame

    3. BHAandBHT

    4. Nitrates and nitrites

    5. Hydrogenatedandpartiallyhydrogenatedoils

37. True or false: Based on the article that Jean read, the “personal trainer” was a credible person in the area of diet and exercise to quote.
    A. True B. False

38. True or false: In the article that Jean read, the information that the author used to support the statements he made about stress, diet, and exercise were scientifically based.
    A. True B. False

39. Which of the following microorganisms is most likely one of the friendly bacteria in her yogurt?

    1. Salmonella

    2. Bifidobacterium

    3. Staphylococcusaureus

    4. Vibrio cholerae

    5. Escherichia coli

40. Which of the following microorganisms most likely caused the food-borne illness symptoms that Jean experienced?

    1. Listeria monocytogenes

    2. Clostridiumperfringens

    3. HepatitisA

    4. Trichinella spiralis

    5. Campylobacter jejuni

41. Which of the following statements is true regarding the likely microbe causing Jean’s food- borne illness?

    1. It can divide clonally and rapidly.

    2. Itisananaerobicmicrobe.

    3. Improperfoodstoragewasalikelycausativefactor.

    4. The illness could have been prevented.

    5. Alloftheabove

42. If Jean’s chili were consumed, what percentages of Calories would come from total, digestible carbohydrate and sugar?

    1. 54%, 15%

    2. 48.9%,7.4%

    3. 29.3%,13%

    4. 27%, 5%

    5. Noneoftheabove

43. How many milligrams (mg) of iron would be supplied by one serving of Jean’s chili?

    1. 2.7 mg

    2. 3.6mg

    3. 7.2mg

    4. 4.5 mg

    5. 27mg

44. The manufacturer of Jean’s chili could make the following health claim:

    1. “May reduce the risk of osteoporosis.”

    2. “Mayreducetheriskofhypertension.”

    3. “Mayreducetheriskofhyperhomocystemia.”

    4. “May reduce the risk of cancer.”

    5. Noneoftheabove

45. Which of the following statements is false regarding the protein in one cup of Jean’s chili?

A. It includes both high-quality and low-quality protein.
B. Itprovides72Caloriesfromprotein.
C. Itprovides23%ofJean’sDietaryReferenceIntake(DRI)forprotein.

D. It helps prevent kwashiorkor. E. Alloftheabovearetrue.

46. Which of the following food additive categories does the salt in Jean’s chili ingredients fit into?

1. Antimicrobial agents

2. Antioxidants

3. Artificialcolors

4. Artificial flavors and flavor enhancers

5. Nutrientadditives

47. What is the purpose of the citric acid in Jean’s chili ingredients? A. Bleaching

    B. Chelating
    C. Thickening
    D. Enhancing flavor E. Preserving

48. Which of the following allergens would have to be labeled on Jean’s chili? A. Tomatoes

    B. Cornflour
    C. Beans
    D. Green chilies
    E. Noneoftheabove

49. Which of the following agencies would oversee the grading of the beef in Jean’s chili? A. CDC

    B. USDA C. NMF D. FDA E. EPA

50. The chili has ingredients that would fit into all of the following MyPlate areas except: A. grains.

    B. vegetables.
    C. fruits.
    D. protein foods. E. emptycalories.

Answer 1

1. Calories consumed by Bobby can be calculated by adding all the dietary components in his analysis. Bobby's Diet analysis reveals that he consumed 220g of digestible carbohydrate, 146g of fat, 105g of protein, and 39g of alcohol. 1gm of carbohydrate yields 4 calories/g 1gm of fat has 9 calories/g 1gm of protein has 4 calories/g 1g of Alcohol has 7 calories/g

Let us calculate the calories present in each of his dietary components. lg of carbohydrate = 4 cal/g 220g of carbohydrate = 220gx4cal/g = 880cal lg of fat = 9cal/g 146g of fat = 146gx9cal/g = 1314cal lg of protein = 4 cal/g 105g of protein = 105gx4cal/g = 420cal lg of alcohol = 7 cal/g 39g of alcohol = 39gx7cal/g = 273cal Total calories consumed = carbohydrate + fat + protein + alcohol = 880 + 1314 + 420 + 273 = 2887calories Hence, the correct answer is option (C).

Recommended dietary intake for adults up to 50 years of age is 38g for men and 25g for women and for the age above 50 years it is 30g for men and 21g per day for women. Hence, the correct answer is option (B). 3. Bobby's diet contains 32g of sugar. lg of sugar contain 4 calories Total calories in 32g of sugar = 32g x 4 = 128 calories To calculate percent from 128 calories of sugar: calories of sugar _ 128 2x100 = 4.4% 10 Total calories 2887 Hence, the option (1) is the correct answer. 4.4, met.

4. Bobby's Diet contains 6.5g of linoleic acid. Linoleic acid is an essential fatty acid and lg of fat yeilds 9 calories. 6.5g of fat = 6.5x9 = 58.5 calories To calculate percent of calories from linoleic acid: calories of linoleic acid 58.5 0.x100 = 2.0% Total calories 2887 American's Recommended Acceptable Macronutrient Distribution Range (AMDR) for fat is 20-35% of total calories. Hence, the correct answer is option (3), 2.0, did not meet.