CHAPTER 13: NUTRIENTS THAT PROVIDE
ENERGY (Carbohydrates, Fats, and Proteins)
Answers to Review Questions
ANSWERS TO CHAPTER REVIEW
A. By Yourself
1. Matching exercise:
1. e 2. g 3. c 4. a
2. Young children require the essential fatty acids (linoleic and linolenic) for normal growth
3. Examples of saturated fats include any animal-based product, such as meats, poultry, eggs,
B. As a Group
1. Researchers have identified several common factors associated with the increase in
childhood obesity including greater consumption of fast foods and processed foods high in
2. a. Lactose is a form of sugar (carbohydrate) present in milk. Some individuals do not
produce the enzyme required to metabolize lactose and break it down into its simple
sugars so that and allow it toit can be absorbed. As a result, the undigested lactose
3. Sixty percent of an individual’s calories should be derived from carbohydrates, particularly
from whole grain starches (complex carbohydrates). Sugars should be limited to no more
4. All fats are not equal. Saturated, trans-fats, and cholesterol contribute to cardiovascular heart
disease and, therefore, should be limited in one’s diet. Unsaturated fats (polyunsaturated,
5. Student responses to this question will vary with their food and activity choices.
ANSWERS TO CASE STUDY
1. A diet planned with the following number of servings from each of the MyPlate food groups
would provide Olivia with 150 grams of carbohydrates and no added refined sugars:
5 servings of bread, cereals, and pastas = 5 X 15 = 75 grams of carbohydrates
2. There are many snack alternatives (without refined sugar) that Olivia’s mother could serve,
ADDITIONAL QUESTIONS FOR DISCUSSION
1. Why should overweight or obese young children not be put on a strict weight reduction diet?
2. What are the advantages of deriving one’s calories from complex carbohydrates as opposed
to sugars? (Student answers should also acknowledge the issues of nutrient density and
3. What is BMR (basal metabolic rate)?
4. What are trans-fats? If hydrogenated vegetable oil is listed on a food product label, how can
the manufacturer claim that the product contains “0 trans–fats”?
5. What purpose do amino acids serve in the body? What foods supply amino acids?
10. What foods supply saturated fats? Why should saturated fat intake be limited?
11. Why aren’t proteins an ideal energy source?
12. Why are plant-based oils/fats better for us?
ADDITIONAL APPLICATION ACTIVITIES
The following exercises are designed for instructors to assign as individual or group projects.
1. Calculate your BMI. Determine how many grams of protein, carbohydrate, and fat you should
include in your daily diet. What vitamins and minerals are especially important for you to
address each day, and how much do you need?
2. Visit two schools and obtain a copy of their weekly lunch menu (some schools post these
3. Respond to the following question: Why do carbohydrates have a reputation of being
“fattening”?
5. Construct a graph that illustrates and compares the saturated, unsaturated, and