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Nutrition Test 1

Ch 1-3

What is Health merging and balancing of the five physical and psychological dimensions of health
What are the 5 dimensions of health physical, mental, social, emotional, spiritual
What is wellness a lifestyle that enhances our level of health
What are three different types of disease prevention primary, secondary, teritary
What is primary prevention consists of activities to avert the initial development of a disease or poor health
How to approach primary prevention adopting a low-fat, high-fiber eating style
What is secondary prevention early detection to halt or reduce the effects of a disease of illness
Strategies to secondary prevention controlling the intake of certain nutrients
What is tertiary prevention occurs after a disorder develops
Purpose of tertiary prevention minimize further complications or to assist in the restoration of health
What are the 6 nutrient categories carbohydrates, proteins, lipids (fats), vitamins, minerals, water
What provides the body energy carbohydrates, proteins, lipids
What regulates the body processes proteins, lipids, vitamins, minerals, water
What aids growth and repaid body tissue proteins, lipids, minerals, water
Carbohydrates source of fuel; simple: sugars- fruits, milk, all sweetners, white and brown sugars, honey, high-fructose corn syrup; complex: starch and fiber- cereals, grains, pastas, fruits, vegetables;
Proteins functions: structure of bones, muscles, enzymes, hormones, blood, immune system, cell membranes
Essential amino acids 9 found in animal and plant sources only; meat, fish, poultry, some dairy; grains, legumes (peas and beans), seeds, nuts, vegetables
Lipids (fats)
Fat-soluble vitamins A, D, E, and K
Vitamins 13 are needed by the body; fruits and veggies; eat a variety of food
Water-soluble vitamins B, C
Minerals fruits, veggies, dairy, meats, legumes
Dietary Reference Intake (DRI) nutrient standards; combines the classic concerns of deficiency disease that were the original focus of nutrient recommendations with the contemporary interest of reducing the risk of chronic diet-related diseases
Recommended Dietary Allowance (RDA) level of nutrient intake sufficient to meet the needs of almost all healthy individuals of a life-stage and gender group
Food preference those foods we choose to eat when all foods are available a the same time and in the same quantity
Food choice specific foods that are convenient to choose when we are actually ready to eat
Food liking foods we really like to eat
Who approves health claims FDA
Campylobacter second most common bacterial cause of diarrhea in the US; sources- raw and uncooked poultry and other meat, raw milk, untreated water
Clostridium botulinum life-threatening illness that can prevent the breathing of muscles from moving air in and out of the lungs; sources- improperly prepared home-canned foods; 1 year old and less should not be served honey
Escherichia coli produce deadly toxin that causes approximately 73,000 cases of foodborne illness each year; sources- beef, produce, raw milk, unpasteurized juices and ciders
Salmonella most common bacterial cause of diarrhea in the US; 1.4 million cases of food borne illness each year; sources- raw and undercooked eggs, undercooked poultry and meat, fresh fruits and veggies, unpasteurized dairy products
Created by: 1099020150