Understanding Nutrition ch1-4
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| List six classes of nutrients | Carbohydrates Lipids (fats)Proteins Vitamins Minerals Water
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| List the reasons we select foods | Personal Preference Habit Ethnic Heritage or Tradition Social Interactions Availability, Convenience, and Economy Positive and Negative Associations Emotions Values Body Weight and Image Nutrition and Health Benefits
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| Minerals and water are _________ nutrients | inorganic
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| _____ minerals are known to be essential in human nutrition | 16
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| The Recommended Dietary Allowance (RDA) for a nutrient (shown here in green) is set well above the EAR, covering about _____ of the population | 98%
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| The Estimated Average Requirement (EAR) for a nutrient is the amount that covers ____ of the populatio | half
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| ___________ is used for nutrients, such as calcium, where there is insufficient scientific evidence to determine an Estimated Average Requirement | Adequate Intake
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| AMDR percentages are _______ percent kcalories from carbohydrate ______ percent kcalories from fat ______ percent kcalories from protein | 45 to 65 percent kcalories from carbohydrate
20 to 35 percent kcalories from fat
10 to 35 percent kcalories from protein
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| If the deficiency or excess of a nutrient or energy is significant over time, the person experiences symptoms of ________ | malnutrition
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| A nutrient deficiency caused by inadequate dietary intake of a nutrient is _________ | primary deficiency
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| A nutrient deficiency caused by something other than inadequate intake is called a ______ | secondary deficiency
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| A _____ disease is characterized by a slow progression and long duration | chronic
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| list the top ten causes of death in the US | Heart disease
Cancers
Strokes
Chronic lung diseases
Accidents
Diabetes mellitus
Alzheimer's disease
Pneumonia and influenza
Kidney diseases
Blood infections
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| _____ is a condition or associated with an elevated frequency of a disease but not proved to be casaul | risk factor
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| _____ is a person who has completed a minimum of an associate's degree from an accredited university or college and an approved dietetic technician program that includes a supervised practice experience | dietetic technician
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| _ is a dietetic technician who has passed a national examination and maintains registration through continuing professional education. | registered dietetic technician
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| ________ a person who specializes in the study of nutrition. Note that this definition does not specify qualifications and may apply not only to registered dietitians but also to self-described experts whose training is questionable. | nutritionist
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| _ is a person who has completed a min. of a bach. degree from an accredited univ. or college, has completed approved course work and a supervised practice program, has passed a national examination, and maintains registration through continuing prof. ed. | registered dietician
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| List the diet planning principles | Adequacy
Balance
kCalorie (energy) control
Nutrient density
Moderation
Variety
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| ______ means that the diet provides sufficient energy and enough of all the nutrients to meet the needs of healthy people | Adequacy
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| The art of ____ the diet involves consuming enough—but not too much—of each type of food | balancing
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| A person practicing _eats such foods only on occasion and regularly | moderation
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| ____ is eating a wide selection of foods within and among the major food groups | variety
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| name the five food groups | Fruits Vegetables Grains Meat and legumes Milk
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| Make at least __of the grain selections whole grains. | half
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| Consume a variety of fruits and no more than ______ of the recommended intake as fruit juice. | one-half
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| remember size equivalents | 1 cup fruit or vegetables = a baseball
¼ cup dried fruit or nuts = a golf ball
3 ounces meat = a deck of cards
2 tablespoons peanut butter = a ping pong ball
1 ounce cheese = 4 stacked dice
½ cup ice cream = a racquetball
4 small cookies = 4 poker c
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| ____ is a diet planning tool that groups foods by their proportions of carbs fats and proteins so that foods on a list can be used interchangably | exchange list
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| USDA amounts for the five food groups | Fruits 2 c
Vegetables 2½ c
Grains 6 oz
Meat and legumes 5½ oz
Milk 3 c
Oils 6 tsp
Discretionary kcalorie allowance
267 kcal
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| which of the following represents a food choice based on a negative association? | an elderly gentleman who refuses a peanut butter and jelly sandwich because he deems is a childs food
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| which of the following nutrients does NOT yield energy during its metabolism? | vitamins
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| gram for gram, which of the following provides the most energy? | fats
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| what is the kcalorie value of a meal supplying 110 g of carbgohydrates, 25 g of protein, 20 g of fat and 5 g of alcohol? | 755
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| Recommended dietary allowances my be used to | assess dietary nutrient adequacy
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| the recommendation for energy that is set at the average of the population's estimated requirement is | estimated energy requirement
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| the dietary reference intakes my be used to | plan and evaluate diets for healthy people
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| in setting dietary reference intakes for nutrients, the DRI committee makes all of the following assumptions EXCEPT | people buy their foods exclusively at health foods stores
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| inspection of hair, eyes, skin and posture is part of the nutrition assessment component known as | physical examination
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| what are the six diet-planning principles of diet planning: | adequacy, balance, kcalorie control, nutrient density, moderation and variety
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| nutrient density refers to foods that | provide more nutrients than kcalories relative to the RDA
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| in planning a healthy diet, all of the following tools would be helpful EXCEPT | an internet website
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| food exchange systems were originally developed for people with | diabetes
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| according to nutrition labeling laws, the amounts of what two vitamins must be listed on the package label | Vitamins a and c
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| during the 1940, to help the nation improve their nutrient status, nutrition scientists developed | recommended dietary allowances
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| Proteins are considered the | building blocks of life
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| nearly every chemical reaction in the body is activated by | vitamins
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| what foods form the foundation for the USDA food guide | grains and cereals
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| a serving a raw vegetables versus cooked vegetables is | one cup raw versus one-half cup cooked
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| In which of the following are ample amounts of carbohydrates almost always found | plant foods
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| which of the following is NOT a simple carbohydrate | starches
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| which of the following is known as blood sugar or dextrose | glucose
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| what is the reaction that links two monosaccharides together | condensation
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| what is the principal carbohydrate of milk | lactose
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| glycogen is stored mainly in which of the following tissues | muscle and liver
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| what is the primary organ that converts fructose to glucose following absorption | liver
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| gluconeogenesis is a term that describes the synthesis of | glucose from a non-carbohydrate substance
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| which of the following is a feature of diabetes | dietary management would focus on total carbohydrate intake rather than type of carbohydrate
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| athletes or active individuals who require large amounts of energy should consume a diet high in | carbohydrate
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| which of the following statements is the most accurate regarding studies documenting hyperactivity and sugar intake in children | there is very little evidence to support the statement that sugar causes hyperactivity
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| what are cellulose, pectin, hemicellulose, and lignin | fibers
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| which of the following is an example of the difference between the chemical bonds in starch and those in cellulose | cellulose bonds are not hydrolyzed by human enzymes
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| which of the following plays a major role in the breakdown of certain types of dietary fiber reaching the large intestines | bacteria
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| water-soluble fibers included all of the following EXCEPT | lignins
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| which of the following fibers is a water-insoluble | cellulose
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| according to the american dietetic association, what is the recommended daily intake of dietary fiber | 20-35g
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| which of the following provides the most fiber | one-half cup of split peas
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| which of the following is characteristic of dietary fibers | classified according to solubility in water
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| which of the following is a feature of the pectins | they are used to thicken jelly
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| when we eat white bread the part of the wheat grain what we are eating is the | endosperm
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| what are cellulose, pectin, hemicellulose, and lignin | fibers
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| which of the following is an example of the difference between the chemical bonds in starch and those in cellulose | cellulose bonds are not hydrolyzed by human enzymes
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| which of the following describes the compound phytic acid | nonnutrient component of plant seeds
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| high levels of dietary fiber intake probably protect us from | all of the above (breast cancer, rectal cancer, colon cancer)
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| in patients with inflammatory bowel disease or crohn's disease, high fiber intakes may benefit them by | normalizing the intestinal contents throughout the colon
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| in order to increase fiber intake, people with type 2 diabetes would be encouraged to eat all of the following foods EXCEPT | orange juice
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| what is the chemical composition of fats | fatty acids and glycerol
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| which type of fatty acid is found in high amounts in olive oil | monounsaturated
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| characteristics of hydrogenated oils include all of the following EXCEPT | products containing them become rancid sooner, contributing to a shorter shelf life
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| an oil that is partially hydrogenated sometimes changes one or more of its double-bond configurations from | cis to trans
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| which of the following is an omega-3 fat | docosahexaenoic acid
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| which of the following is a good source of eicosapentaenoic acid | tuna
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| what type of compound is lecithin | phospholipid
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| which of the following is NOT a destination for cholesterol | accumulates on walls of veins
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| in the digestion of fats, emulsifiers function as | detergents
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| what lipoprotein is responsible for transporting cholesterol back to the liver from the periphery | high-density lipoprotein
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| the best energy source for strenuous aerobic-type activities, such as hiking is | triglycerides
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| lipoproteins | all of the above: transport lipids through a watery medium, the blood; are protein-based vehicles for the transport of lipids; are composed of lipids and proteins
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| blood cholesterol is impacted by | all of the above: lifestyle, nutrition, heredity
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| fat substitutes were developed to | help control kcalories in foods
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| reducing which of the following foods can reduce triglyceride levels | a and b: alcohol, sweets
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| a LOW risk of cardiovalcular disease correlates with high blood levels of | high-density lipoproteins
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| among the following, which would be the LEAST effective method to control blood cholesterol levels | eat more insoluble fiber
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| the result of blood tests that reveal a person's total cholesterol and triglycerides are called a | lipid profile
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| studies show that diets high in fish oils lead to | lower blood pressure
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| which of the following describes a recognized relationship between dietary fat and cancer | high saturated fat intake raises the risk for prostate cancer
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| according to the 2005 dietary guidelines, what is the upper limit of fat that should be consumed by healthy person | 35%
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| according tot he daily value, what should be the maximum daily intake of cholesterol | 300 milligrams
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| which of the following is a drawback of olestra consumption | it inhibits absorption of vitamin E
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| the american heart association recommends the percentage of total calories that come from fat should not exceed | 30%
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| a person can reduce fat in a diet that has meat as its base by | both a and b: selecting leaner cuts of meat, choosing chicken or fish occasionally
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| some people who eat high-meat diets may have a great risk for | all of the above: cardiovascular disease, colon cancer, obesity
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| high fat intakes can be justified if a person is | performing manual labor for long periods of time
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| the basis of a mediterranean diet consists of | all of the above: olive oil as the primary fat, fruits and vegetables as the basis, lots of grains and breads
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| most people who consume a mediterranean diet usually | do not suffer from cardiovascular disease
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| if you wanted to reduce the fat and kcalories in a 10-ounce portion of prime rib you could | eat 5 ounces and take the rest home for the next day
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| reducing fat intake for a person with type 2 diabetes can be accomplished by | increasing fruits and vegetables
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