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Nutrition Test 1
Ch 1-3
| Question | Answer |
|---|---|
| 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 |
| Choosemyplate.gov | |
| 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 |
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