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nutrition exam u.1-5
nutrition midterm
| Question | Answer |
|---|---|
| How does diet affect chronic disease? | can case or prevent chronic diseases like: CVD, Alzheimers, cancer, alzhiemers, kidney disease, diabetes |
| what are nutrients? | substances that come from food-- provide energy, vital for growth and cell maintenance, regulate body processes |
| what are essential nutrients | nutrients that we must get from our diet |
| What are phytochemical and their function in plants? | only found in plants and they serve as pigments and protect plants from insects, may prevent chronic diseases |
| what are the six major classes of nutrients? | carbohydrates, lipids, proteins, vitamins, mineral, water, (alcohol) |
| What is the basic chemical structure of carbohydrates? | monosaccharides strung together |
| What is the basic chemical structure of lipids? | non polar |
| what is the basic chemical structure of proteins | amino acids strung together (amino group, carboxyl group, R group) |
| What is a calorie and what does it measure? | (kcal) a measure of heat energy--amount of heat it takes to raise the temperature of 1 gram of water by 1 degree Celsius |
| Where does the energy we use daily come from? | the sun--> plants--> animals |
| what is the transformation that takes place | heat energy--> chemical energy |
| What is the scientific method and how does it relate to nutrition? | observation -> question--> hypothesis--> procedure--> experiment--> analyze--> conclusion |
| What are the two main ways hypotheses are evaluated? | observational studies (associations and correlations) experimental (intervention) studies ( causation) |
| what are the design considerations of hypotheses? | experimental groups (control, placebo), blinding, randomization |
| What is a control group? | gets nothing |
| What is the purpose of a placebo? | to make sure the changes come from the intervention and not its perceived effects |
| What does a randomized and double blind study mean? | neither the tester nor participant know what group they are in |
| Difference between observational and experimental studies test hypothesis | observational looks for associations and correlations. experimental proposed an intervention with dependent and independent groups |
| define balance | contains differing kinds of foods in certain quantities and proportions so that the requirement for calories, proteins, minerals, vitamins and alternative nutrients is adequate |
| define variety | consuming different foods from within each of the food groups on a regular basis |
| define moderation | avoidance of excess |
| define nutrient density | the amount of selected nutrients per reference amount of food |
| define energy density | the amount of energy in a particular weight of food (calories per gram) |
| What are empty calories? | if a food does not contain nutrients or if the calories from sugar and fats outweigh the nutrients found in the food |
| What lowers the energy density of foods? | water |
| examples of low energy dense foods | fruit, vegetables |
| examples of high energy dense foods | butter, nuts |
| What are the Dietary Guidelines for Americans? | provides advice on what to eat and drink to meet nutrient needs, promote health, and prevent disease. It is developed and written for a professional audience |
| Who issues dietary guidelines? | FDA and USDA (meat) |
| What are the key messages in the 2010 guidelines? | eating more vegetables, beans, fruit, whole grains, and nuts |
| What are SoFaS? | Saturated (solid) fats and added sugars |
| What are the AMDRs for each food group | carbs: 45-65% fat:20-35% protein 10-35% |
| What is MyPlate? | easy to follow food guide based on age, height, weight, activity level |
| How do you use MyPlate? | Insert your info, follow the guidelines for each food group need |
| What are the five food groups? | fruit, vegetables, grain, protein, dairy |
| How are recommendations for each food group determined? | |
| What is an ounce equivalent of grains? | 1 slice of bread, 1 cup breakfast cereal, 1/2 cup rice or pasta |
| What is optimal nutrition? | the ideal intake of nutrients for an individual in order to achieve optimal health. |
| What is malnutrition? | Lack of sufficient nutrients in the body |
| What are ways that the body adapts to changes and fluctuations in dietary intake? | 1. Nutrient storage 2. Regulation of absorption 3. Regulation of appetite |
| How does one know what their nation status is? | they get classified each year |
| What are the ABCDEs of nutrition assessment? | Anthropometric, biochemical, clinical, and dietary, economic status |
| How is dietary intake typically assessed? | food records, food frequency questionnaire, 24 hour recalls |
| What are the DRIs? | dietary reference intakes |
| What does the % daily value on a label mean ? | shows how much a nutrient in a serving of food contributes to a total daily diet (out of 2000 calories) |
| Why were DVs developed? | to let people know how much a serving is providing |
| What are the components of a food label and what do they tell us? | name and address of manufacturer, packer, and distributor common or usual name approved nutrient claims net contents in weight, measure, or count approved health claims stated in terms of total diet |
| What are the different types of food label claims? | ingredient claims (organic), nutrient claims/statement of fact, nutrient content claims (low fat, excellent source in), structure function (calcium to support bones), health claims (reduce cholesterol) |
| What does "high in" mean? | 20% of DV |
| What does "excellent source" mean? | 20% DV |
| what does "good source" mean? | 10% |
| What does low in sodium mean? | less than 140mg |
| What does low fat mean? | no more than 3g per serving |
| What is enrichment? | replacement--> replacing nutrients that were taken out during processing; enriched white flour with niacin, riboflavin, thiamin, iron |
| What is fortification? | addition-adds nutrients that were never there (salt with iodine) |
| How are dietary supplements in the US regulated? | FDA regulates. Must be reasonably safe and have history of use and must have disclaimer |
| What are structure-function claims? | can NOT refer to disease only the function of a nutrient |
| What components of a food label are mandatory? | Vitamin D, calcium, Iron, potassium, calories, added sugars, serving size, carbohydrates, fats (and saturated/trans), protein, cholesterol, sodium, dietary fiber, |
| What is the EAR? | EAR- The EAR is the median usual intake value that is estimated to meet the requirements of half the healthy individuals |
| What is the RDA? | RDAs are intake levels that, according to scientific evidence, meet the requirements of almost all healthy individuals in a specific age and gender group. |
| What is the UL? | The UL is the highest level of continuing daily nutrient intake that is likely to pose no risk of adverse health effects in almost all individuals in a specified life stage group |
| What is the AI? | The AI is based on experimentally derived intake levels or approximations of observed mean nutrient (between RDA and UL) |
| What qualifies as reduced/less? | 25% decrease |
| What qualifies as trans fat, fat free? | no more than 0.5g |
| Light/lite means | 33% fewer kcal or 50% less fat/ sodium |
| healthy means | low fat (<3), <1g saturated fats, <60mg cholesterol, <480 mg sodium, 10% of DV of vitamins A,C, Ca, Fe, fiber or protein with at least one occurring naturally "jelly bean rule" |
Created by:
tannejoy
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