Key Statements on Food Science, Metabolism, and Clinical Nutrition

Posted on Oct 19, 2025 in Human Nutrition and Dietetics

Review of essential statements regarding food processing, human metabolism, clinical nutrition, and specialized diets. Validation marks ([V] for Valid/True, [F] for False/Incorrect) are provided based on standard scientific understanding.

Food Processing and Preservation Principles

  1. In Ultra-High Temperature (UHT) processing, high temperatures (e.g., 140°C) are applied for a short time (e.g., 2 seconds). [V]
  2. A moderate low-sodium diet typically restricts common salt intake to a maximum of 5 grams per day. [V]
  3. Heat sterilization and the use of additives can destroy microorganisms and prevent food deterioration reactions. [V]
  4. The incorporation of Golden Rice into the usual diet is intended to improve population nutrition, particularly by alleviating Vitamin A deficiency. [V]
  5. Quick-freezing does not destroy all microorganisms that food might contain. [F]
  6. Indirect preservation methods do not necessarily destroy all microorganisms and enzymes in food. [F]
  7. Microorganisms are not the only biological causes of food decomposition (enzymes and pests also contribute). [F]
  8. If peeled potatoes are not soaked, they will brown (enzymatic darkening) and may lose some vitamins. [F]

Metabolism, Energy, and Clinical Assessment

  1. During weight loss, fat cells (adipocytes) are emptied of fat, but they do not disappear; their size decreases. [F]
  2. During pregnancy, energy intake should increase by approximately 300 kcal/day (in the second and third trimesters), and intake of foods rich in folate and iron should be increased. [V]
  3. Resting Energy Expenditure (REE) is the energy spent on activities necessary to maintain normal body functions and homeostasis. [V]
  4. Body Mass Index (BMI) is calculated using the formula: BMI = weight (kg) / height (m)². [V]
  5. In old age, the capacity for absorption of certain nutrients diminishes, which can lead to nutritional deficits. [V]
  6. Indirect calorimetry is based on the fact that the combustion of nutrients consumes an amount of oxygen proportional to the energy released as heat. [V]
  7. The determination of levels of serum albumin and transferrin are methodologies used to assess visceral protein status, not skeletal protein levels. [F]
  8. The Harris-Benedict equation is used to estimate Basal Metabolic Rate (BMR) by relating age, height, weight, and sex. [V]
  9. Energy is neither created nor destroyed (Law of Conservation of Energy), even in living organisms, which utilize energy derived from food nutrients. [F]
  10. Skinfold measurement or bioimpedance techniques are used to estimate body fat levels (basic energy reserves). [F]
  11. Obesity is a multifactorial disease that requires customized treatment strategies. [V]
  12. Uncoupling Proteins (UCPs) modulate activity that controls energy expenditure (thermogenesis). [F]
  13. Nutritional needs for fat (as a percentage of total energy) are generally higher in infants and young children (up to age 5) than in adults. [V]
  14. A family history of mood disorders is considered one of the risk factors for bulimia nervosa. [V]
  15. A component of diet-induced thermogenesis (DIT) is often referred to as optional or adaptive thermogenesis, though it is regulated physiologically, not activated at will. [V]
  16. The composition of food is not constant throughout the seasons; it often depends on geographical origin, season, and processing. [F]
  17. The concentration of vitamins in the egg depends on the state of cooking or preparation. [V]

Dietary Classifications and Requirements

  1. A modified diet might provide a moderate reduction of animal fats, be high in fiber, and have a high protein content. [V]
  2. A standard soft diet is designed to be easy to chew and digest; it does not necessarily contain fruits and vegetables in large numbers in every service ration. [F]
  3. A liquid diet contains only liquid or semi-liquid foods (e.g., broth, soups, cream, milk). [F]
  4. A standard liquid diet is often insufficient in calories and certain minerals if used long-term. [F]
  5. The semi-soft diet is typically applied as a transitional diet toward solid foods, often following surgery. [V]
  6. A crushed or pureed diet often lacks appealing organoleptic qualities (taste, texture, appearance). [F]
  7. The Dietary Reference Intakes (DRIs) represent the most appropriate estimates of nutrient intake available for optimal health. [V]