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Tutorial 2
1) Explain beneficial effects and disadvantages of high dietary fibre intake.
2) Explain the mechanisms behind 3 roles for each of the following nutrients in health:
carbohydrates, proteins and fats
3) State the energy values for carbohydrates, fats and proteins (3 marks)
4) Discuss three (3) dietary recommendations for energy intake from each macronutrient
(6 marks)
5) Explain how macronutrients are used to produce energy during:
a. a physical activity
b. periods of low food intake (e.g. starvation, hunger strike, fasting, gastroenteritis,
etc)
6) Explain what happens in the following groups of people which causes or prevents the
termination of physical exercise
a. Non-regular trainers
b. Regular trainers
Tutorial 3: Fats
1) Draw (predict) the structural formulas for the following fatty acids:
a. Trans-oleic acid = C18:1 (n-9)
b. DHA = C22:6 (n-3)
c. Linoleic acid = C18:2 (n-6)
d. Alpha-linolenic acid= C18:3 (n-3)
2)
3)
4)
5)
6) A long chain fatty acid called eicosa-pentanoic acid (EPA) has gained a lot of attention in
nutrition due to its recently discovered health benefits in the development of the retina and
nervous system in infants, and it has the following chemical formula: C20:5 (n-3).
a) Interpret its chemical formula (3 marks)
b) Predict (by drawing) its structural formula using the system of nomenclature (2 marks)
Tutorial 4: Proteins
Given the following R-groups or side chains for the following amino acids:
1)
2)
3)
4)
a.
Serine
R = -CH2-OH
b.
Methionine
R = -CH2-CH2-S-CH2
c.
Glutamic acid
R = -(CH2)2-COOH
d.
Asparagine
R = -CH2-C-O-NH2
e.
Alanine
R = -CH3
f.
Phenylalanine
R = -CH2-
g.
Tyrosine
R = -CH2OH
-OH
5)
a) What is a limiting amino acid?
b) What is a complementary food?
c) What determines whether a protein being synthesised will be a low or high quality
protein?
Tutorial 5: Healthy eating
1) How does the Plate model differ from the Food pyramid?
2) What are the advantages and disadvantages of each?
3) Why is it that the Food pyramid gives a range of no. of serving sizes e.g. Cereal group 6 -11
servings per day?
4) Foods at the apex of the food pyramid should be consumed sparingly. What does that
mean?
5) What are the healthy lifestyles? Name two (2) of them.
Tutorial 6: Fat soluble vitamins
1) Which of the following is not a fat soluble vitamin?
a)
b)
c)
d)
Vitamin A
Vitamin C
Vitamin K
Vitamin E
Vitamin K
Vitamin D
Vitamin A
Vitamin E
Vitamin A
Vitamin C
Vitamin E
Vitamin K
Vitamin A
Vitamin E
Vitamin K
Vitamin C
b) developing RBCs grow bigger than normal, hence they are termed megaloblasts
c) megaloblasts mature to become larger than normal matured RBCs (macrocytes)
d) macrocytes are released into the blood resulting in few mature RBCs produced, hence
increasing the O2-carrying capacity of the blood
6) Which of the following does not occur in Pernicious anaemia?
a) Inability to absorb vitamin B12
b) Inability to digest vitamin B12
c) The body destroys its own intrinsic factor as part of an auto-immune response
d) There is no factor to bind vitamin B12 to form the vitamin-intrinsic factor complex
7) Which of the following is an indicator for protein metabolism?
a) Sodium-potassium balance
b) Acid-base balance
c) Nitrogen balance
d) Calcium-phosphorus balance
8) Which of the following are not true about pantothenic acid? It:
a) is derived from the widespread sources in nature, hence it has widespread bodily
functions
b) is a component of Acetyl co-enzyme A, hence it is involved in release of energy from
catabolism of carbohydrates, proteins and fats
c) initiates the Krebs cycle and release Adenosine tri-Phosphate (ATP)
d) is the starting substance for bio-synthesis of compounds with antioxidant capacity
9) Population groups most likely to be at risk of scurvy include the following, except:
a) refugees or people in relief camps where the diet does not provide adequate vitamin C
b) teenagers who generally consume highly refined diets
c) smokers due to exposure to free radicals from the smoke
d) adults due to their generalized increased needs compared to teenagers
10) Why are vitamin B complexes classed or grouped together. Give two (2) reasons. (2 marks)
11) Describe the pattern of dermatitis caused by deficiencies of:
a) Vitamin B2 (riboflavin)
b) Vitamin B3 (niacin)
Read the passage below and answer questions 12 and 13.
Mr. X reports to be experiencing progressive fatigue and weakness, recurrent opening of wounds,
bleeding gum, delayed wound healing, etc.
12) What is he deficient of?
a) Vitamin K
b) Vitamin A
c) Calcium
d) Vitamin C
13) What disease conditions is he presenting?
a) Keratomalacia
b) Spontaneous bleeding
c) Scurvy
d) Tetany
Tutorial 8: Minerals
1) Which of the following is a transport protein for iron (Fe)?
a) Ferritin
b) Hemosiderin
c) Transferrin
d) Siderosis
2) How is excess zinc intake associated with:
a) copper absorption
b) iron metabolism (3 marks each)
3) State two (2) practical applications/nutritional practices associated with the following
nutrients:
a) Fe
b) Cu
c) Iodine (I)
d) Ca
(2 marks each)