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Nutrition Basics

Nutrition HO-15 Lesson 2

QuestionAnswer
Four leading causes of death related to nutrition heart disease stroke cancer diabetes
Energy yielding nutrients are fat carbohydrate and protein
Ineffective treatment for a medical condition intended to deceive the recipient. placebo
A study that assesses correlations between diet and disease across populations epidemiologic
A study involving one individual in a clinical setting case study
A study which involves experimental manipulation of individuals interventional
Gold standard study design double blinded placebo controlled interventional trial
A food with a high amount of micronutrients phytochemicals and fiber with a low number of calories nutrient dense
Five characteristic of a nutritious diet variety balance moderation calorie control and adequacy
Nutrients which are organic vitamins fat carbohydrate and protein
An imbalance of nutrients malnutrition
Nutrients that are necessary and cannot be made by the body essential
A food which is unprocessed and unrefined and remains in it's natural form whole food
Calories per gram of fat nine
Calories per gram of carbohydrate four
Calories per gram of protein four
Created by: tainner
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