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Human Nutrition
Healthy Eating

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Degree Programs

Doctor of Philosophy in Nutrition

Master of Science in Human Nutrition

Bachelor of Science in Human Nutrition, Dietetics

Bachelor of Science in Human Nutrition, Nutritional Sciences

Other Programs

Human Nutrition Minor

Topics in Human Nutrition

Annotation or definition

Advice relevant to remaining healthy.

Balanced Diet

Breast versus bottle feeding

Childhood malnutrition, brain development, and behavior

Diet and coronary heart disease

Empty calories and the sugar controversy

Energy balance and weight control

Food values

Functions of food in the body

Food processing and chemical additives

Glossary of Nutrition Terms

Human Nutrition Question Bank

Malnutrition

Mineral malnutrition

Normal nutrition

Nutrition and Public Health

The “protein crisis:” perspectives and proposals

The vegetarian diet

The role of dietary fibre in disease prevention

Vitamins and megavitamins

21 Most Common Table Etiquette Mistakes

10 things you should never do at a dinner party, according to a longtime butler

Annotation or definition

Human nutrition refers to the provision of essential nutrients necessary to support human life and health. Nutrients 7 The seven major classes of nutrients are: carbohydrates, fats, fiber, minerals, proteins, vitamins, and water. 10 An adult balanced diet should contain enough carbohydrates, proteins, fats, vitamins, minerals, salt, sodium, antioxidants, phytonutrients, and food additives. 5 Essential Nutrients to Maximize Your Health 1. Carbohydrates Main function: Provide energy 2. Protein Main function: Build and repair tissue 3. Fats Main function: Provide backup energy 4. Vitamins and Minerals Main function: Maintain optimal health 5. Water Main function: Enables vital bodily functions The Essential Minerals for Humans Essential Vitamins for Humans Essential Fatty Acids for Humans Essential Amino Acids for Humans Humans need essential nutrients. These forty-plus essential nutrients are listed below by the categories of the essential nutrients: •vitamins, •minerals, •essential fatty acids, and •essential amino acids (found in protein foods). The Essential Minerals for Humans BULK MINERALS Magnesium Calcium Phosphorus Potassium Sodium Iodine TRACE MINERALS Arsenic Boron Chloride Chromium Cobalt Copper Iron Manganese Molybdenum Nickel Selenium Silicon Vanadium Zinc MINERAL ESSENTIALITY STILL IN QUESTION Bromine Fluorine Lead Tin Essential Vitamins for Humans WATER-SOLUBLE VITAMINS B vitamins: •Vitamin B1 (thiamin) •Vitamin B2 (riboflavin) •Vitamin B3 (niacin) •Vitamin B6 (pyridoxine) •Vitamin B12 (cobalamin) •Biotin •Choline •Folic acid •Pantothenic acid Vitamin C FAT-SOLUBLE VITAMINS Vitamin A Vitamin D Vitamin E Vitamin K Essential Fatty Acids for Humans Linoleic acid (omega-6) Linolenic acid (omega-3) Essential Amino Acids for Humans COMPONENTS OF FOOD PROTEIN Histidine (for infants) Isoleucine Leucine Lysine Methionine – Cystine Phenylalanine – Tyrosine Threonine Tryptophan Valine Essentiality in a Larger Context The human body contains chemical compounds, such as water, carbohydrates (sugar, starch, and fiber), amino acids (in proteins), fatty acids (in lipids), and nucleic acids (DNA and RNA). These compounds consist of elements such as carbon, hydrogen, oxygen, nitrogen, phosphorus, calcium, iron, zinc, magnesium, manganese, and so on. All the chemical compounds and elements contained in the human body occur in various forms and combinations such as hormones, vitamins, phospholipids and hydroxyapatite. These compounds are found in the human body and in the different types of organisms that humans eat. What is Healthy Eating? What is a Healthy Diet? What is Diet & Nutrition? How do you define healthy eating? What is Healthy Eating? Healthy eating means consuming the right quantities of foods from all food groups in order to lead a healthy life. Diet is often referred to as some dietary regimen for losing weight. However, diet simply means what food we eat in the course of a 24-hour, one week, or one month, etc. period. A good diet is a nutritional lifestyle that promotes good health. A good diet must include several food groups because one single group cannot provide everything a human needs for good health. How do you define healthy eating? The crucial part of healthy eating is a balanced diet. A balanced diet - or a good diet - means consuming from all the different good groups in the right quantities. Nutritionists say there are five main food groups - whole grains, fruit and vegetables, protein, diary, and fat & sugar.

Balanced Diet

What is a balanced diet? What are the components of a balanced diet? What is a balanced diet at various stages of life? How do you classify dietary carbohydrates? How is glycemic index relevant to dietary carbohydrates? Do you eat a balanced diet? What is the source of your food? Where do they procure it? How do they procure it, or where do you procure it? How do you procure it? What does healthy eating mean? Are the relative sizes of the Healthy Eating Plate sections based on calories or volume? What’s a balanced diet for a two year old? Do older adults have different nutrition needs? Why is healthy eating important? What are added sugars? What affects how I eat? How do I start healthy eating? How do I stay with my healthy eating plan? How can I change my eating habits? How do I learn to recognize my hunger signals? How can I overcome barriers to healthy eating? How can I get support for changing my eating habits? How can I cut calories from my meals? How can I make healthy choices when eating out? How can I make fast, healthy meals? How do I pick a vitamin or mineral supplement? How do I shop for healthier foods? How do I cut unhealthy fats from my diet? How can I stay within my budget and eat healthy foods? How can I add more fruits and vegetables to my diet? How can I learn more about vegetarian diets? How can I learn more about organic foods? How can I make healthy snacks? Is fasting good for your health?

What is a balanced diet at various stages of life? An adult balanced diet should contain enough carbohydrates, proteins, fats, vitamins, minerals, salt, sodium, antioxidants, phytonutrients, and food additives. Here are further guidelines.

Advice relevant to remaining healthy. Consume a balanced diet every day. Do not take tea or coffee (weight loss occurs). Do not consume over the counter medication even if freely available, for example ibuprofen. Do not consume fish that has a bone that is difficult to remove. Do not consume frozen meat like liver that has been there for months or years. Do not smoke or consume alcohol. Exercise every day. Maintain a healthy relationship. Maintain a healthy environment. Stress can harm an individual. Decrease stress. 21 Most Common Table Etiquette Mistakes Bread Is on Your Left Don’t Finish First Don’t Reach Over Drinks Are on Your Right Dropped Utensil Rules Eating With Your Hands Elbows Off the Table Flatware Moves From the Outside-In Lift Your Glass Up Napkin Manners Never Talk With Your Mouth Full No Finger Licking Pass to the Right Phones Off the Table Put Your Knife and Fork Down Salt and Pepper Live Together Shellfish Challenges Soup Slurping Spit the Stones Spit the Stones Wait Before Starting Bread Is on Your Left The beginning of a meal can be the most stressful time. You’re trying to remember which ______ glass is yours, while simultaneously offering water to your neighbor, meeting your fellow diners, introducing yourself, and trying to make a good impression. It’s no surprise that you often pick up the wrong bread knife and start eating someone else’s bread rations, because you’re not concentrating. Remember that your bread is on the plate on your left — you can do that magical “b” and “d” trick with your hands if you need a quick prompt. Don’t Finish First If you were absolutely ravenous when dinner started, and you politely waited until everyone had been served before you started, don’t wolf down your meal as if you haven’t seen food for days. You should never be the first to finish, even if that means dramatically slowing down as you get close to finishing your meal. When you are done, remember to always put your knife and fork together at where 4 o’clock would be, were your plate a clock. Don’t Reach Over Even if the salt and pepper are within reaching distance if you just get off your chair a little and stretch your arms out, don’t try. The other guests don’t want your arms dangling above their soup, their water, or their bread, stopping them from eating and perhaps interrupting their conversation as your flying forearm breaks their eye contact. Wait until there’s a convenient pause in conversation and politely ask someone to pass you whatever you need. Drinks Are on Your Right Don’t embarrass yourself by sipping from someone else’s _____ glass, or by drinking someone else’s water. Your glasses are the ones above your knife, on the right hand side. Remember the “b” and “d” rule you can use by making shapes with your hands if you ever get stuck. And don’t be afraid to correct the people next to you if they start reaching for your glass of chardonnay. Dropped Utensil Rules If you drop your fork on the floor, don’t swiftly pick it up, proudly declaring that the five-second rule applies. You should reach down and retrieve it, but don’t carry on using it. Politely apologize and ask if you could have a clean one. Eating With Your Hands What you can and can’t eat with your hands is a complex maze of awkward mistakes and confusing rules. In general, at a formal meal where we assume they won’t be serving pizza and burgers, it’s best to not use your fingers, and to stick with the knife and fork. There are exceptions to this rule, such as if you’re served asparagus without a sauce, or if you want to get the meat off the wing of a quail, but, unless you’re at eating ribs at a barbecue, or pizza by the slice, as a general rule, we suggest you pick up the knife and fork you’ve been provided with. They’re there for a reason, not as a trick. Elbows Off the Table Elbows should never rest on the table. There’s a simple, practical reason to explain this one: If you’re leaning forward with your arms on the table not only will you definitely be slouching, but you’ll also almost certainly be blocking the conversation from flowing around you. With your body leaning forward over the table as you rest your arms on it, you’ll be rudely interrupting guests from interacting with you, and with one another. Flatware Moves From the Outside-In If you take your place at a table and immediately start panicking because you’re surrounded by knives, forks, and spoons of all shapes and sizes, you just need to remember one simple trick: Work from the outside in. Start your meal with the smallest knife and fork, which will be furthest from your plate, and work your way in as every course goes by. Lift Your Glass Up Are you really that lazy that you can’t be bothered to lift your _____ glass up to your mouth? It’s surely not so heavy that you need to keep your forearm or elbow on the table to enable you to lift it to your lips. When your glass is nearly empty, it looks like the most painful maneuver to get the contents of your glass to your mouth without lifting your elbow off the table, so stop being a slob and just raise your elbow off the table every time you take a sip. Napkin Manners For such a simple item, napkins present an unreasonable number of complications. Firstly, you need to remember that your napkin is the one on your left. Secondly, put your napkin on your lap as soon as everyone is seated. Don’t start eating or drinking until it’s unfolded and placed on your legs or tucked into your shirt. Don’t unfold it with a flap and a flourish either: That’s a highly unnecessary call for attention. Thirdly, if you need to get up in the midst of the meal to go to the bathroom, don’t dump your dirty napkin on the table, instead leave it gracefully lying on your chair and it will be there waiting for you when you return. Never Talk With Your Mouth Full This may be a simple one, but it’s worth repeating because it’s so important. We’re all taught this from a young age, and it’s something we should never forget. Even if someone has asked you a question and you’re desperate to answer but you’ve got your mouth full, finish what you’re eating before you reply. If you don’t, and you instead shower your fellow diner with crumbs, you can be sure that they won’t be asking you any more questions for the rest of the evening. No Finger Licking If you’ve been eating with your fingers, or somehow got some food on your fingers, resist the temptation to lick them clean. You’ve been given a napkin for a reason. Wipe your hands on your napkin, don’t sit there licking away every last crumb, no matter how delicious that food may be. Pass to the Right Food always gets passed to the right. Don’t mess up the system and start passing the dish you’re holding the other way, it’ll throw everything off. Phones Off the Table We know that you’re very busy and important, and the world is depending on your speedy response to that email, but please put your phone away. Nothing extra should be placed on the table — phones, keys, wallets, cameras, and glasses should all be returned to a bag or a pocket. If you do desperately need to make a phone call or send a text, excuse yourself from the table and step away, but never for longer than a couple of minutes. Put Your Knife and Fork Down It may seem pointless to put your knife and fork down when all you’re about to do is dive back in for another mouthful, but it’s impolite to keep hold of your silverware while you’re chewing and talking. Put them down on your plate to rest while you eat and chat, and please don’t gesticulate with them. Pointing your knife, and waving your fork around is rude, and you also run the risk of injuring someone. Salt and Pepper Live Together If someone asks you to pass the salt, make sure you pass the pepper too. These two condiments are a very happily married couple and do not want to be separated. Ever. Shellfish Challenges If you’re not a regular seafood eater who knows the ins and outs of a lobster’s body, and who can name all those tools for consuming shellfish, avoid ordering this at a restaurant if you can. If you’re served it, copy the others around you, or ask your expert neighbor for help, rather than trying to do it your own way and accidentally sending a crab’s leg flying towards the guest sitting across the table from you. Soup Slurping Soup is a really difficult food to eat politely, but there a few simple rules you can follow to make the task of elegantly eating soup a little easier. Firstly, don’t slurp. It might be hot, but blow on the spoon gently before eating it, and swallow silently. Secondly, lift the spoon to your mouth, don’t move your mouth to your spoon: There’s nothing less attractive than someone hunched over a bowl of soup, rapidly shoveling it into his or her mouth. Thirdly, when you get to the bottom of the bowl, gently tilt the bowl away from you and move spoon towards the lower edge of the bowl to scoop up the last drop. Don’t pick up the bowl and pour the contents of it into your mouth. Spit the Stones There’s a stone in your olive, and you didn’t think about what you were going to do with it before you decided to eat it. Do not spit it straight from your mouth into your plate, instead spit it discreetly into your left hand and put it on the side the plate, or in the bowl provided. Don’t make a fuss about it; be as subtle as you can. Spit the Stones There’s a stone in your olive, and you didn’t think about what you were going to do with it before you decided to eat it. Do not spit it straight from your mouth into your plate, instead spit it discreetly into your left hand and put it on the side the plate, or in the bowl provided. Don’t make a fuss about it; be as subtle as you can. Wait Before Starting We know that you’re hungry, and that the food on your plate is tempting you to start right away. But do not start until everyone else has been served and is seated, no matter how worried you are about your food getting cold. 10 things you should never do at a dinner party, according to a longtime butler 1. Never wear your napkin as a bib. Unless you're at the beach with friends casually chowing down on buttery lobster, don't tuck your napkin into your collar. Instead, place it across your lap and use when necessary. 2. Never use the table as an elbow rest. We know it's tempting, but avoid putting your elbows on the table. "Keep them tucked into your body, especially when lifting food into your mouth," MacPherson advises. 3. Never overreact if you spill something on yourself (or someone else). We all have embarrassing moments, but there's no reason to make a big deal out of it. Clean up the mess in a quick and quiet manner. If there are servers, ask for additional napkins. If you spill on another guest, don't wipe them off yourself. Instead, offer your napkin and apologize. 4. Never talk with your hands while holding cutlery. If you're one of those people who can't tell a story without getting an arm workout, remember to put your silverware down before you start talking. You should also put your cutlery down while chewing. 5. Never reach over the table for the salt. Simply ask the person beside you, "Would you please pass the salt?" It's less intrusive than your arm in his or her face. 6. Never hover over your plate to shovel food into your mouth. Instead of leaning over your plate, MacPherson says to bring your fork to your mouth. (Seems self-explanatory, but try eating spaghetti sitting up straight.) 7. Never talk with a mouth full of food. 8. Never turn your nose up to the food being served. Picky eaters aren't given a free pass. If you don't like what's being served, take a deep breath, try a few bites (MacPherson says you don't have to finish it), and then fill up on water until dessert. 9. Never attempt to discretely blow your nose at the table. There's nothing discrete about blowing your nose. Excuse yourself from the table and go to the restroom or another vacant room. 10. Never leave your napkin on the chair after dinner. After the meal, place your napkin on top of your plate — don't leave it on the chair.

Glossary of Nutrition Terms

Acute Malnutrition (also known as wasting):Reflects a recent and severe process that has led to substantial weight loss, usually associated with starvation and/or disease. Acute malnutrition is calculated by comparing the weight-for-height of a child with a reference population of well-nourished and healthy children. Often used to assess the severity of emergencies because it is strongly related to mortality. Breast Milk Substitute (BMS): Any food marketed or otherwise represented as a partial or total replacement for breast milk, whether or not suitable for that purpose. [See Also: International Code of Marketing of Breast Milk Substitutes] BEHAVIOR MODIFICATION The changing of behavior by the manipulation of cues and environment factors that trigger behavior. The changing of behavior itself. Exclusive Breastfeeding: Breast milk contains all the nutrients an infant needs in the first six months of life. It protects against common childhood diseases such as diarrhoea and pneumonia, and may also have longer-term benefits such as lowering mean blood pressure and cholesterol, and reducing the prevalence of obesity and type-2 diabetes. Thereafter, infants should receive nutritionally adequate and safe complementary foods, while continuing to breastfeed for up to two years or more. Fortification: The process of adding micronutrients, or restoring those lost during processing, to food products. Food Security: When all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food that meets their dietary needs and preferences for an active and healthy life. Hidden Hunger: Occurs when a population that may be consuming enough calories is not receiving enough micronutrients (vitamins and minerals), negatively impacting the health, cognitive development and economic development of over 2 billion people worldwide. Hunger: A weakened condition brought about by prolonged lack of food. Hunger can lead to malnutrition. The Code sets out detailed provisions with regard to: ##Information and education on infant feeding. ##Promotion of breast-milk substitutes and related products to the general public and mothers. ##Promotion of breast-milk substitutes and related products to health workers and in health care settings. ##Labeling and quality of breast-milk substitutes and related products. ##Implementation and monitoring of the Code. Infant and Young Child Feeding (IYCF): Term used to describe the feeding of infants (less than 12 months old) and young children (12–23 months old). IYCF programs focus on the protection, promotion and support of exclusive breastfeeding for the first six months; timely introduction of complementary feeding and continued breastfeeding for two years or beyond. v Low Birthweight: Weight at birth less than 2,500 grams Malnutrition: A condition resulting when a person’s diet does not provide adequate nutrients for growth and maintenance or if they are unable to fully utilize the food they eat due to illness. Micronutrients: Essential vitamins and minerals required by the body throughout the lifecycle in miniscule amounts. Nutrition Security: Achieved when secure access to an appropriately nutritious diet is coupled with a sanitary environment, adequate health services and care. Nutrition-Specific Interventions: Programs and plans that are designed to address the direct causes of malnutrition and to have a specific impact on nutrition outcomes. These include: support for exclusive breastfeeding; appropriate complementary feeding; micronutrient fortification and supplementation; and treatment of acute malnutrition. Nutrition-Sensitive Approaches: Strategies and plans that address the underlying and basic causes of malnutrition and take into consideration the cross-sector impact of nutrition. Severe Acute Malnutrition (SAM): Very low weight for height (below -3z scores of the median), by visible severe wasting, or by the presence of nutritional oedema. Stunting: Low height-for-age measurement used an indicator of chronic malnutrition, calculated by comparing the height-for-age of a child with a reference population of well-nourished and healthy children. Ready-to-use Therapeutic Foods (RUTF): Specialized ready-to-eat, portable, shelf-stable products, available as pastes, spreads or biscuits that are used in a prescribed manner to treat children with severe acute malnutrition. Undernutrition: An insufficient intake and/or inadequate absorption of energy, protein or micronutrients that in turn leads to nutritional deficiency. Wasting (also known as acute malnutrition): Reflects a recent and severe process that has led to substantial weight loss, usually associated with starvation and/or disease. Wasting is calculated by comparing the weight-for-height of a child with a reference population of well-nourished and healthy children. Often used to assess the severity of emergencies because it is strongly related to mortality. Acute malnutrition – Also known as ‘wasting’, acute malnutrition is characterized by a rapid deterioration in nutritional status over a short period of time. In children, it can be measured using the weight-for-height nutritional index or mid-upper arm circumference. There are different levels of severity of acute malnutrition: moderate acute malnutrition (MAM) and severe acute malnutrition (SAM). Adequate basic ration – An adequate ration meets the population's minimum energy, protein, fat and micronutrient requirements in emergency situations where the population is dependent on food assistance. The initial energy requirement used to design rations in emergencies is 2,100 kilocalories per person per day, which can then be adjusted to the changing local situation. The rations should be culturally acceptable and appropriate for all population subgroups (such as infants and young children). Anaemia – Characterized by reduction in haemoglobin levels or red blood cells which impairs the ability to supply oxygen to the body’s tissues, anaemia is caused by inadequate intake and/or poor absorption of iron, folate, vitamin B12 and other nutrients. It is also caused by infectious diseases such as malaria, hookworm infestation and schistosomiasis; and genetic diseases. Women and children are high-risk populations. Clinical signs include fatigue, pallor (paleness), breathlessness and headaches. Angular stomatitis – Characterized by inflammation at the corners of the mouth, angular stomatitis is a sign of riboflavin (vitamin B2) deficiency. Anthropometric status – The growth status of an individual’s body measurements in relation to population reference values. Anthropometry – Anthropometry is the use of body measurements such as weight, height and mid-upper arm circumference (MUAC), in combination with age and sex, to gauge growth or failure to grow. Artificial feeding – The feeding of infants with only a breast milk substitute. Ariboflavinosis – A clinical condition resulting from a deficiency in riboflavin (vitamin B2). Clinical signs include the presence of angular stomatitis. Beriberi – Caused by thiamin (vitamin B1) deficiency; there are many clinically recognizable syndromes including wet beriberi (which affects the cardiovascular system), dry beriberi (which affects the nervous system) and infantile beriberi (which affects infants breastfed by women with thiamin (vitamin B1) deficiency). Bitot’s spots – Clinical sign of vitamin A deficiency, characterized by dryness of the eyes accompanied by foamy accumulations on the conjunctiva that often appear near the outer edge of the iris. Blanket feeding – The feeding of an affected population without targeting specific groups. Blended foods - Mixtures of milled cereals and other ingredients such as pulses, dried skimmed milk and possibly sugar and oil. Blended foods are produced by dry-blending of milled ingredients; toasting or roasting and milling of ingredients; extrusion cooking, which results in a “pre-cooked” food. The final product is milled into a fine powder and fortified with a mineral and vitamin premix and is subject to specific requirements. Examples of blended foods include wheat-soy blend and corn-soy blend. Body mass index (BMI) – Defined as an individual's body mass (in kilograms) divided by height (in metres squared): BMI units = kg/m2. Acute malnutrition in adults is measured by using BMI. BP 5 – An example of a fortified high-energy biscuit designed to be used in the acute phase of disaster relief operations (also used as a supplement to local food in feeding programmes for treatment of moderate malnutrition). BP 100 – An example of a ready-to-use therapeutic food designed to be used in the rehabilitation and treatment phase of severely malnourished children and adults. Breast milk substitute – Any food marketed or otherwise represented as a partial or total replacement for breast milk, whether or not suitable for that purpose. (Communications note: UNICEF avoids all photo images and video images of infants being bottle-fed. We do not mention infant formula in our communications materials, as UNICEF promotes exclusive breastfeeding in the first six months of life, even in emergencies.) Chronic malnutrition – Chronic malnutrition, also known as ‘stunting’, is a form of growth failure which develops over a long period of time. Inadequate nutrition over long periods of time (including poor maternal nutrition and poor infant and young child feeding practices) and/or repeated infections can lead to stunting. In children, it can be measured using the height-for-age nutritional index. The Code – The International Code of ______ of Breast-Milk Substitutes _______. Colostrum – The first thick, yellow milk secreted by the breasts in the first few days after childbirth. Colostrum has many benefits: it contains antibodies and other protective proteins that protect against infections and help regulate a baby’s developing immune system; it contains growth factors, which help the infant’s intestine to mature and function; it is rich in Vitamin A, Vitamin K and other nutrients; and it helps to prevent or reduce jaundice, which can be common among babies. Community-based management of acute malnutrition (CMAM) – This approach aims to maximize coverage and access of the population to treatment of severe acute malnutrition by providing timely detection and treatment of acute malnutrition through community outreach and outpatient services, with inpatient care reserved for more critical cases. CMAM includes: inpatient care for children with SAM with medical complications and infants under 6 months of age with visible signs of SAM; outpatient care for children with SAM without medical complications; and community outreach for early case detection and treatment. Complementary feeding – The use of age-appropriate, adequate and safe solid or semi-solid food in addition to breast milk or a breast milk substitute. The process starts when breast milk or infant formula alone is no longer sufficient to meet the nutritional requirements of an infant. It is not recommended to provide any solid, semi-solid or soft foods to children less than 6 months of age. The target range for complementary feeding is generally considered to be 6–23 months. Corn soya blend or corn soy blend (CSB) – A type of blended food. Cretinism – A severe mental and physical disability that occurs in the offspring of women who have severe iodine deficiency, which occurs during the first trimester of pregnancy. ‘Dry’ feeding – Food provided in the form of a dry (take-home) ration. Early warning system – An information system designed to monitor indicators that may predict or forewarn of impending food shortages, worsening of the nutritional situation or famine. Early initiation of breastfeeding – Breastfeeding within one hour of birth. Emergency school feeding – Food distribution at schools provided as a cooked meal or a supplement in school or as a take-home ration. It aims to relieve short term hunger and improve school attendance and performance. Enrichment – Also known as ‘fortification’, this is the process of adding micronutrients, or restoring those lost during processing, to food products. Examples include the enrichment of wheat flour with vitamin B1, niacin and iron. Exclusive breastfeeding – An infant receives only breast milk and no other liquids or solids, not even water, with the exception of oral rehydration salts (ORS) or drops or syrups consisting of vitamins, mineral supplements or medicines. F-75 and F-100 – Examples of therapeutic milks. F-75 is a ‘starter’ milk used during the initial management (Phase 1) of severe acute malnutrition. F100 is a ‘catch-up’ milk used during the rehabilitation phase (Phase 2) of severe acute malnutrition. These therapeutic milks come in powder form and are reconstituted. They also contain fats, sugar, micronutrients and other nutrients. Both F-75 and F-100 must be given under medical supervision. Famine – Famine is a highly technical term, to be used under very specific circumstances. Different definitions of famine exist as there are different classifications that are used to measure levels of food insecurity and that set cut-off limits for determining different phases of food security. These classifications typically use indicators such as anthropometrics and mortality. One example is the Famine Magnitude scale of Howe and Devereux which classifies the magnitude of famines: food secure, food insecure, food crisis, famine, severe famine, and extreme famine based on livelihood measures and measurements of mortality and child malnutrition to categorize a situation. Using this scale, famine conditions are defined as crude mortality rate >=1 but < 5/10,000/day, and/or Wasting > =20 per cent but < 40 per cent, and/or prevalence of oedema. Another example is the Integrated Food Security and Humanitarian Phase Classification (IPC) system, which classifies phases into generally food secure, moderately/borderline food insecure, acute food and livelihood crisis, humanitarian crisis and famine/human catastrophe. Here a famine/human catastrophe is classified by the key reference outcomes: crude mortality rate > 2/10,000/day; acute malnutrition > 30 per cent; disease pandemic; food access/availability extreme entitlement gap, much below 2,100 kilocalories per person per day; water access/availability. < 4 litres/person/day; destitution/displacement: large scale, concentrated; civil insecurity widespread: high intensity conflict; livelihood assets: effectively complete loss. Follow-on/follow-up formula – Breast milk substitute formulated for infants aged 6 months or older. Food fortification – The addition of micronutrients to a food during or after processing to amounts greater than were present in the original food product. This is also known as ‘enrichment’. Food security – Access by all people at all times to sufficient, safe and nutritious food needed for a healthy and active life. (1996 World Food Summit definition). Food taboos – Foods that are not eaten for cultural or religious reasons. Fortificant – Vitamins and minerals added to fortify foods. General food distribution or general food ration – Distribution of a combination of food commodities to an emergency-affected population. Global acute malnutrition (GAM) – The total number of children aged between 6 and 59 months in a given population who have moderate acute malnutrition, plus those who have severe acute malnutrition. Goitre – Swelling of the thyroid gland in the neck caused by iodine deficiency. Growth monitoring and promotion – Individual-level assessment where the growth of infants and young children are monitored over time in order to identify and address growth faltering and growth failure. Height-for-age nutritional index – A measure of stunting or chronic malnutrition. High-energy peanut butter paste - A common ready-to-use therapeutic food (RUTF or RUF) which is a high protein and high-energy peanut-based paste that tastes slightly sweeter than peanut butter. It requires no water for preparation or refrigeration and has a two-year shelf life, making it easy to deploy in difficult conditions to treat severe acute malnutrition. It is distributed under medical supervision, predominantly to parents of malnourished children whose nutritional status has been assessed by a doctor or a nutritionist. (Communications note: Plumpy’nut is one well-known brand of RUTF but the Supply Division notes that we should not use that brand name when talking about RUTFs because it would be to the detriment of other brands, resulting in a less competitive market for RUTFs. It is better to just say high-energy peanut butter paste). Home-modified animal milk – A breast milk substitute for infants up to 6 months old prepared at home from fresh or processed animal milk, suitably diluted with water and with the addition of sugar and micronutrients. Home-based care – Care and/or nutrition interventions given to individuals in their homes. Infant and young child feeding (IYCF) – Term used to describe the feeding of infants (less than 12 months old) and young children (12–23 months old). IYCF programmes focus on the protection, promotion and support of exclusive breastfeeding for the first six months, on timely introduction of complementary feeding and on continued breastfeeding for two years or beyond. Issues of policy and legislation around the regulation of the marketing of infant formula and other breast milk substitutes are also addressed by these programmes. Infant feeding in emergencies – Infant and young child feeding in emergencies is concerned with protecting and supporting optimal infant and young child feeding for children under the age of 2 years in emergency situations. This includes protection and support for early, exclusive and continued breastfeeding, reducing the risks of artificial feeding for non-breastfed infants, and appropriate, timely and safe complementary feeding. Infants who are not breastfed and who are particularly at risk in emergency settings also need protection and support. Infant formula – A breast milk substitute formulated industrially in accordance with applicable Codex Alimentarius standards. Infant feeding equipment – Bottles, teats, syringes and baby cups with or without lids and/or spouts. Inpatient care – Care which requires patients to be admitted to a health facility. Patients with complicated severe malnutrition (metabolic disturbances) are treated in inpatient care before continuing treatment in outpatient care. Examples of inpatient care include are ‘Phase I’, ‘therapeutic feeding unit’, ‘therapeutic feeding centre’ or ‘stabilization centre’. Iodine deficiency disorders – A range of abnormalities which result from iodine deficiency, including reduction of IQ (on average a 10 to15 per cent reduction), goitre and cretinism. Kwashiorkor – Clinical form of acute malnutrition resulting from protein-energy deficiency characterized by oedema (swelling). Children with kwashiorkor typically have bilateral pitting oedema, reduced fat and muscle tissue, skin lesions (dermatosis) and frequent skin infections, and appear apathetic and lethargic. Low birthweight – A birthweight of less than 2,500 grams. Macronutrients – Fat, protein and carbohydrates that are needed for a wide range of body functions and processes. Malnutrition – A broad term commonly used as an alternative to ‘undernutrition’, but which technically also refers to overnutrition. People are malnourished if their diet does not provide adequate nutrients for growth and maintenance or if they are unable to fully utilize the food they eat due to illness (undernutrition). They are also malnourished if they consume too many calories (overnutrition). Marasmus – Clinical form of acute malnutrition characterized by severe weight loss or wasting. Marasmic children are extremely thin and typically have grossly reduced fat and muscle and thin flaccid skin, and are irritable Micronutrients – Essential vitamins and minerals required by the body in miniscule amounts throughout the life cycle. Micronutrient deficiency diseases – When certain micronutrients are severely deficient owing to insufficient dietary intake, insufficient absorption and/or suboptimal utilization of vitamins or minerals, specific clinical signs and symptoms may develop. Scurvy, beriberi and pellagra are classic examples of nutritional diseases. Micronutrient malnutrition – Suboptimal nutritional status caused by a lack of intake, absorption or utilization of one or more vitamins or minerals. Excessive intake of some micronutrients may also result in adverse effects. Mid-upper-arm circumference – The circumference of the mid-upper arm is measured on a straight left arm (in right-handed people) midway between the tip of the shoulder (acromion) and the tip of the elbow (olecranon). It measures acute malnutrition or wasting in children aged 6–59 months. The mid-upper-arm circumference (MUAC) tape is a plastic strip, marked with measurements in millimetres. MUAC < 115mm indicates that the child is severely malnourished; MUAC < 125mm indicates that the child is moderately malnourished. Moderate acute malnutrition – Defined as weight-for-height between minus two and minus three standard deviations from the median weight-for-height for the standard reference population. Multiple micronutrient powder – Comes in a little sachet to sprinkle on food which contains most of the micronutrients needed. Proposed for children aged 6–23 or 59 months to improve the quality of complementary food, or for pregnant mothers. Night blindness – Inability to see well in the dark or in a darkened room. An early sign of vitamin A deficiency. Nutritional index – Different nutritional indices measure different aspects of growth failure (wasting, stunting and underweight) and thus have different uses. The main nutritional indices for children are weight-for-height, MUAC-for-age, sex and height, height-for-age, weight-for-age, all compared to values from a reference population. In emergency situations, weight-for-height (wasting) is commonly used for nutritional assessments. Nutritional requirements – The amount of energy, protein, fat and micronutrients needed for an individual to sustain a healthy life. Nutritional screening – Individual-level assessment where each person is measured in order to identify and refer those needing further check-ups or such services as supplementary or therapeutic feeding. Nutritional status – The growth or micronutrient status of an individual. Nutrition surveillance – The regular collection of nutrition information that is used for making decisions about actions or policies that will affect nutrition. In emergency situations, nutritional surveillance is part of early warning systems to measure changes in nutritional status of populations over time to mobilize appropriate preparation and/or response. Nutrition survey – Survey to assess the severity, extent, distribution and determinants of malnutrition in a population. Nutrition surveys in emergencies assess the extent of undernutrition or estimate the numbers of children who might require supplementary and/or therapeutic feeding or other nutritional support. Oedema – Bilateral oedema (fluid retention on both sides of the body), caused by increased fluid retention in extracellular spaces, is a clinical sign of severe acute malnutrition. There are different clinical grades of oedema: mild, moderate and severe. Outpatient therapeutic care programme – Outpatient care for treatment and management of severe acute malnutrition that connects treatment in the health facility, but does not require admission to the health facility. Treatment is carried out while patients remain at home, and involves intermittent health facility visits and/or community outreach. Pellagra – Caused by niacin (Vitamin B3) deficiency, which affects the skin, gastrointestinal tract and nervous systems; sometimes called ‘the 3 Ds’: dermatitis, diarrhoea and dementia. Public nutrition approach – Broad population-based approach to address nutritional problems that explicitly recognizes the complex and coexisting causes of malnutrition, the different types of interventions to address nutrition, which range from the individual to population level, as well as the broader social, political and economic factors that determine nutritional status. Rapid nutrition assessment – An assessment which is carried out quickly to establish whether there is a major nutrition problem and to identify immediate needs of the population. Screening individuals for inclusion in selective feeding programmes is also a form of rapid nutrition assessment. Ration – The ration or ‘food basket’ usually consists of a variety of basic food items (cereals, oil and pulses) and, possibly, additional foods known as complementary foods (meat or fish, vegetables and fruit, fortified cereal blends, sugar, condiments) that enhance nutritional adequacy and palatability. Ready-to-use infant formula – A type of breast milk substitute that is nutritionally balanced and packed in a form that is ready to use for infants who do not have the option of being breastfed. Ready-to-eat meals – A type of emergency ration that is a nutritionally balanced, readyto-eat and complete food. They generally come in two forms: as compressed, vacuumpacked bars or as tablets. Ready-to-use supplementary foods – Specialized ready-to-eat, portable, shelf-stable products, available as pastes, spreads or biscuits, that meet the supplementary nutrient needs of those who are not severely malnourished. They are increasingly used for the management of moderate acute malnutrition. Ready-to-use therapeutic foods – Specialized ready-to-eat, portable, shelf-stable products, available as pastes, spreads or biscuits that are used in a prescribed manner to treat children with severe acute malnutrition. Recommended daily allowance – The average daily dietary intake of nutrients that is sufficient to meet the nutrient requirements of nearly all (approximately 98 per cent of) healthy individuals in a given population. For calories, the recommended daily allowance is based on the mean for a given population. Reference population – Also known as ‘growth standards’; based on surveys of healthy children, whose measurements represent an international reference for deriving an individual's anthropometric status. Rehabilitation phase – The third phase of treatment for complicated severe acute malnutrition or initial treatment for uncomplicated severe acute malnutrition. It aims to promote rapid weight gain and to help the individual regain strength through regular feeds of high-nutrient and energy dense foods and is ideally implemented as outpatient treatment. Re-lactation – Induced lactation (breastfeeding) in someone who has previously lactated. Replacement feeding – For infants who are not being breastfed, the provision of a nutritionally adequate diet until the age at which they can be fully fed on family foods. Resomal – Oral rehydration solution for children with severe acute malnutrition. Rickets – Caused by vitamin D deficiency, rickets affects bone development; severe cases result in bowing of the legs. Scurvy – Caused by vitamin C deficiency; typical signs of scurvy include swollen and bleeding gums and the slow healing of wounds or reopening of old wounds. School feeding – Provision of meals or snacks to schoolchildren to improve nutrition and promote school attendance. Seasonality – Seasonal variation of various factors – such as disease, sources of food and the agricultural cycle – that affect nutritional status. Selective feeding programmes – Supplementary feeding or therapeutic care programmes. Sentinel site – Selected community or service delivery site, used to detect changes in context, programme or outcome variable. Communities or areas are selected for a number of reasons, such as vulnerability to food insecurity in times of stress. Sentinel sites can range from health centres to villages to districts. Severe acute malnutrition – A result of recent (short-term) deficiency of protein, energy, and minerals and vitamins leading to loss of body fats and muscle tissues. Acute malnutrition presents with wasting (low weight-for-height) and/or the presence of oedema (i.e., retention of water in body tissues). Defined for children aged 6–60 months, as a weight-for-height below – 3 standard deviations from the median weight-for-height for the standard reference population or a mid-upperarm circumference of less than 115 mm or the presence of nutritional oedema or marasmic-kwashiorkor. Stabilization centre – Inpatient care facility established for the treatment of severe acute malnutrition with complications. Stabilization phase – The initial phase of inpatient treatment for complicated severe acute malnutrition. It is intended to stabilize and readjust the patient’s metabolism through the use of special foods (F-75) and medical treatment and allows for close monitoring of the patient and for urgent therapy if complications develop. It is also known as ‘Phase I’ or the ‘initiation phase’. Stunting – Technically defined as below minus 2 standard deviations from median height-for-age of a reference population. See Chronic malnutrition. Supplementary feeding programme – There are two types of supplementary feeding programmes. Blanket supplementary feeding programmes target a food supplement to all members of a specified at-risk group, regardless of whether they have moderate acute malnutrition or not. Targeted supplementary feeding programmes provide nutritional support to individuals with moderate acute malnutrition. To be effective, targeted supplementary feeding programmes should always be implemented when there is sufficient food supply or an adequate general ration for the general population, while blanket supplementary feeding programmes are often implemented when general food distribution for the household has yet to be established or is inadequate for the level of food security in the population. The supplementary ration is meant to be additional to, and not a substitute for, the general ration. Supplementary suckling – A technique used to induce lactation by providing therapeutic milk to the infant while he or she is suckling. When suckling, the child gets therapeutic milk from a tube attached to the mother’s nipple. Suckling stimulates breastmilk production, which eventually replaces therapeutic milk. Supplementation (micronutrient) – Provision of micronutrients via a tablet, capsule, syrup or powder. Targeting – Coverage of an intervention to specific population groups, identified as the most vulnerable. Therapeutic care – Feeding and medical treatment to rehabilitate severely acutely malnourished children. Therapeutic feeding programme – A programme that admits and treats severe acute malnutrition either at the health facility level or on an outpatient basis. Therapeutic milks – Milk-based products supplemented by fats, sugar, micronutrients and other nutrients used in the treatment of severe acute malnutrition. Examples include F-75 and F-100, although other brands and local-based therapeutic milks exist. Therapeutic paste – A generic term referring to lipid-based products used in the treatment of severe acute malnutrition. Transition phase – Second phase of inpatient treatment for complicated severe acute malnutrition. It is intended to adapt progressively to the large amounts of food and nutrients that will be offered in the rehabilitation phase (outpatient or inpatient), and to monitor the patient. 13 Undernutrition – An insufficient intake and/or inadequate absorption of energy, protein or micronutrients that in turn leads to nutritional deficiency. Underweight – Wasting or stunting or a combination of both, measured through the weight-for-age nutritional index. Vulnerability – The characteristics of a person or group in terms of their capacity to anticipate, cope with, resist and recover from the impact of a natural (or human-made) hazard. Wasting – Technically defined as below minus 2 standard deviations from median weight-for-height of a reference population. See Acute malnutrition. Weight-for-age – Nutritional index, a measure of underweight (or wasting and stunting combined). Weight-for-height – Nutritional index, a measure of acute malnutrition or wasting. ‘Wet’ feeding – Food aid provided in the form of a cooked ration to be consumed on site. Wet nursing – Breastfeeding by a woman of a baby that is not her own. Wheat soy blend (WSB) – A blended food. Xerophthalmia – ‘Dry eyes’ which can be caused by vitamin A deficiency. Other eye signs of vitamin A deficiency related to the eyes include night blindness, Bitot’s spots and corneal ulceration.

Human Nutrition Question Bank
Biology : Human Nutrition & Digestion

Choose the answer which best completes each of the following statements or answers each of the following questions.   1. Which substances in the small intestine of humans serve to increase the surface area for absorption? (a.) intestinal glands (b.) villi (c.) pseudopodia (d.) cilia (e.) flagella 2. The chemical digestion of proteins in humans begins in the (a.) mouth (b.) esophagus (c.) stomach (d.) liver (e.) small intestine 3. Food is ingested through the (a.) salivary glands (b.) small intestine (c.) mouth (d.) rectum  4. Mechanical reduction of our food begins in the (a.) epiglottis (b.) small intestine (c.) liver (d.) stomach (e.) mouth 5. The breaking apart or dispersal of lipids into smaller droplets is called (a.) hydrolysis (b.) deamination  (c.) synthesis (d.) emulsification 6. Which nutrient groups are chiefly acted upon by stomach enzymes? (a.) lipids, only (b.) proteins, only  (c.) carbohydrates, only (d.) lipids, carbohydrates, and proteins  (e.) no nutrients are acted upon in the stomach 7. Bile helps to (a.) neutralize fat (b.) emulsify fat (c.) digest glycerol (d.) emulsify glycerol   8. A decreased reabsorption of water in the large intestine (a.) gallstone deposits (b.) diarrhea  (c.) appendicitis (d.) constipation 9. In which organ of the alimentary canal does most digestion occur? (a.) mouth (b.) stomach  (c.) small intestine (d.) large intestine (e.) esophagus 10. The digestion of proteins is completed in the (a.) stomach (b.) small intestine (c.) esophagus (d.) large intestine 11. The least digestion of food occurs in the (a.) small intestine (b.) mouth (c.) esophagus (d.) stomach 12. The passage of bile may be blocked by (a.) gallstones (b.) mucus (c.) villi (d.) an inflamed appendix 13. A lubricant for food as it passes through the alimentary canal is (a.) pepsin (b.) bile (c.) pancreatic juice  (d.) intestinal juice (e.) mucus 14.  The taking in of food is called  (a.) digestion  (b.) secretion  (c.) lubrication  (d.) ingestion   15.  The chemical digestion of lipids or fats begins in the  (a.) fluffer valve  (b.) lungs        (c.) stomach  (d.) mouth  (e.) small intestine 16.  This structure serves as a temporary pouch for the storage of feces.  This structure  is the  (a.) mouth  (b.) esophagus  (c.) small intestine  (d.) rectum 17.  The breakdown of food an organism so it can be absorbed is called        (a.) ingestion  (b.) digestion  (c.) secretion  (d.) excretion 18.  In humans, food is moved from the mouth to the stomach as a result of  (a.) diffusion  (b.) circulation  (c.) persistalsis  (d.) egestion 19.   The chart below includes some disorders and evidence of disorders in two patients which have recently received medical attention.   Which disorder belongs in box II?   (a.) increased peristalic activity in the small intestine   (b.) an erosion of the surface lining of the food tube or alimentary canal  (c.) accumulation of hardened cholesterol deposits in the gall bladder  (d.) excess water absorption in the large intestine Use the diagram below and your knowledge of the living environment to answer questions 20 through 22 which follow. 20.   The diagrams illustrate the pathway and the time frame for the digestion of a hamburger consisting of ground beef, ketchup, and a whole-wheat bun. During which period does most of the digestive action of bile and pancreatic juice occur?   a. 6:03 p.m. to 6:05 p.m. c. 10:15 p.m. to 9:50 a.m. b. 6:05 p.m. to 6:08 p.m. d. 9:50 a.m. to 1:00 p.m 21.  The diagrams illustrate the pathway and the time frame for the digestion of a hamburger consisting of ground beef, ketchup, and a whole-wheat bun. Chemical digestion of the whole-wheat bun begins after hydrolytic enzymes are secreted by structure  (a.) A   (b.) B  (c.) C   (d.) D 22.  The diagrams illustrate the pathway and the time frame for the digestion of a hamburger consisting of ground beef, ketchup, and a whole-wheat bun. An irritant can cause an erosion in the lining of structure C, leading to a disorder known as  (a.) appendicitis  (b.) ulcer  (c.) constipation  (d.) colon cancer  (e.) diarrhea 23.  Which foods should be included in a balanced diet as a good source of roughage?  (a.) red meat and poultry  (b.) fresh fruits and vegetables   (c.) eggs and milk products  (d.) animal fat and plant oils 24.  Feces is usually about 40 percent water and 60 percent solid matter. Reducing the water content to 20 percent would most likely result in  (a.) constipation    (b.) diarrhea  (c.) gallstones  (d.) ulcers 25.  Food is usually kept from entering the trachea by the  (a.) anus  (b.) ribs   (c.) esophagus  (d.) epiglottis  (e.) diaphragm Use the human digestive diagram and your knowledge of the living environment to answer questions 26 through 28. 26.  A painful condition resulting from the formation of small stone-like deposits o cholesterol may be treated by surgically removing structure  (a.)  A  (b.) B  (c.) C  (d.) D   (e.) G 27.  Which letter indicates the organ that secretes hydrochloric acid and protease?  (a.) A  (b.) B  (c.) C  (d.) D   (e.) E  (f.) F 28.  Which substance is normally absorbed by structure F?  (a.) bile  (b.) nutrients   (c.) HCl   (d.) water 29.  Which food would provide the most roughage for the body?  (a.) fried chicken and a milkshake  (b.) baked fresh fish  (c.) lettuce and tomato salad  (d.) a 99 cent whopper (hamburger) special   30.  The diagram shows a particle of food being moved along the human digestive tract by alternate waves of relaxation and contraction of the muscular walls of the esophagus. Which process causes the movement of the food down the esophagus?  (a.) circulation  (b.) active transport  (c.) osmosis  (d.) peristalsis Use the diagram below and your knowledge of the living environment to answer questions 31 through 33. 31.  The end products of protein digestion diffuse into the villi that are present in the lining of structure  (a.) H  (b.) G  (c.) F  (d.) C  (e.) I 32.  Which organs are involved in the storage of glycogen?  (a.) A and E  (b.) B and F  (c.) C and H  (d.) D and I 33.  Clinical studies have indicated that an increase in retention time of material in structure E is related to the occurrence of colon and rectal cancer. What could a person do to help decrease retention time in this structure?  (a.) limit the amount of physical activity before meals  (b.) increase protein consumption and decrease carbohydrate consumption  (c.) consume more fruits, vegetables, and grains  (d.) decrease intake of unsaturated fats and increase intake of saturated fats Use the diagram which follows and your knowledge of the living environment to answer questions 34 through 36 which follow. 34.  The diagram represents the digestive system of a student who has eaten a sandwich consisting of two slices of bread, chicken, lettuce, and mayonnaise. The final reactions for the complete hydrolysis of the bread would occur in organ (a.) 1  (b.) 2  (c.) 3  (d.) 4  (e.) 5 35.  The diagram represents the digestive system of a student who has eaten a sandwich consisting of two slices of bread, chicken, lettuce, and mayonnaise. Which organ produces a substance that would be used in the emulsification of the lipids in the mayonnaise?  (a.) 1  (b.) 2  (c.) 3  (d.) 4  (e.) 7 36.  The diagram represents the digestive system of a student who has eaten a sandwich consisting of two slices of bread, chicken, lettuce, and mayonnaise. In which organs would chemical digestion of the chicken take place?   (a.) 1 and 3  (b.) 1 and 7  (c.) 2 and 6  (d.) 3 and 5   37.  Which chemical reaction is shown in the table at the right?  (a.) hydrolysis of a lipid  (b.) synthesis of a dipeptide (c.) hydrolysis of a disaccharide  (d.) synthesis of a carbohydrate Use the diagram at the right and your knowledge of the living environment to answer questions 38 through 40. 38.  From which structure are glucose and amino acids normally absorbed into the circulatory system? 39.  In which structure does the initial hydrolysis of carbohydrates occur? 40.  In which structure does extracellular chemical digestion of protein begin? 41.  Which substance is a nutrient in the human diet?  (a.) oxygen  (b.) carbon dioxide  (c.) roughage  (d.) water 42.  After food enters the small intestine, lipases, proteases, and amylases are secreted into the small intestine by the  (a.) liver  (b.) pancreas  (c.) mouth  (d.) large intestine 43.  In some regions of the world, children suffer from a protein deficiency known as kwashiorkor. This deficiency occurs when a child's diet is changed from high-protein breast milk to watery cereal. Even though the child is receiving calories, the child becomes sick and less active, and growth ceases. These symptoms are probably due to  (a.) too many nucleic acids in the diet  (b.) not enough carbohydrates in the diet  (c.) an overconsumption of complete protein foods  (d.) a lack of essential amino acids in the diet 44.  Which type of digestion occurs in the mouth when an individual chews a piece of bread?  (a.) chemical digestion  (b.) mechanical digestion  (c.) both chemical and mechanical digestion  (d.) neither chemical nor mechanical digestion 45. In humans, chemical digestion is accomplished by enzyme action that begins in the mouth and ends in the  (a.) liver  (b.) small intestine  (c.) gall bladder  (d.) stomach Just for fun, identify the lettered structures on the human digestion diagram which follows. Name the organism digestive organ where each of the following chiefly occurs. Some answers may be repeated more than once.   1. This organ produces gastric juice in humans. 2. HCl is produced in this human alimentary canal organ. 3. This is where bile is temporarily stored in many humans. 4. This organ produces an emulsifying fluid. 5. This is where peristalsis begins in the human alimentary canal. 6. This is another name for the throat in the human. 7. This is another name for the food pipe. 8. Amylase begins its function in this organ in most humans. 9. Most chemical digestion and absorption occurs in this organ in humans. 10. This is the largest internal organ in the human body. 11. These structures begin the mechanical breakdown of our food. 12. This structure resorbs excess water and forms the feces. 13. This structure regulates the passage of food from the stomach to the       small intestine. Now hopefully some correct answers! 1.      b 2.      c 3.      c 4.      e 5.      d 6.      b 7.      b 8.      b 9.      c 10.    b 11.    c 12.    a 13.    e 14.    d 15.    e 16.    d 17.    b 18. c 19. b 20. c 21. a 22. b 23. b 24. a 25. d 26. e 27. b 28. d 29. c 30. d 31. b 32. d 33. c 34. c 35. e 36. a 37. c 38. e 39. a 40. c 41. d 42. b 43. d 44. b 45. b Digestion Diagram A -- salivary glands B -- esophagus C -- stomach D -- pancreas E -- large intestine F -- appendix G -- small intestine H -- gall bladder I -- liver Name the organ which fits the description section. 1.    stomach 2.    stomach 3.    gall bladder 4.    liver 5.    esophagus 6.    pharynx 7.    esophagus 8.    mouth 9.    small intestine 10.  liver 11.  teeth 12.  large intestine 13.  pyloric sphincter

Last Updated: August 7, 2016