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nutritionch1-4
Understanding Nutrition ch1-4
| Question | Answer |
|---|---|
| List six classes of nutrients | Carbohydrates Lipids (fats)Proteins Vitamins Minerals Water |
| 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 |
| Minerals and water are _________ nutrients | inorganic |
| _____ minerals are known to be essential in human nutrition | 16 |
| The Recommended Dietary Allowance (RDA) for a nutrient (shown here in green) is set well above the EAR, covering about _____ of the population | 98% |
| The Estimated Average Requirement (EAR) for a nutrient is the amount that covers ____ of the populatio | half |
| ___________ is used for nutrients, such as calcium, where there is insufficient scientific evidence to determine an Estimated Average Requirement | Adequate Intake |
| 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 |
| If the deficiency or excess of a nutrient or energy is significant over time, the person experiences symptoms of ________ | malnutrition |
| A nutrient deficiency caused by inadequate dietary intake of a nutrient is _________ | primary deficiency |
| A nutrient deficiency caused by something other than inadequate intake is called a ______ | secondary deficiency |
| A _____ disease is characterized by a slow progression and long duration | chronic |
| 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 |
| _____ is a condition or associated with an elevated frequency of a disease but not proved to be casaul | risk factor |
| _____ 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 |
| _ is a dietetic technician who has passed a national examination and maintains registration through continuing professional education. | registered dietetic technician |
| ________ 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 |
| _ 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 |
| List the diet planning principles | Adequacy Balance kCalorie (energy) control Nutrient density Moderation Variety |
| ______ means that the diet provides sufficient energy and enough of all the nutrients to meet the needs of healthy people | Adequacy |
| The art of ____ the diet involves consuming enough—but not too much—of each type of food | balancing |
| A person practicing _eats such foods only on occasion and regularly | moderation |
| ____ is eating a wide selection of foods within and among the major food groups | variety |
| name the five food groups | Fruits Vegetables Grains Meat and legumes Milk |
| Make at least __of the grain selections whole grains. | half |
| Consume a variety of fruits and no more than ______ of the recommended intake as fruit juice. | one-half |
| 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 |
| ____ 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 |
| 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 |
| 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 |
| which of the following nutrients does NOT yield energy during its metabolism? | vitamins |
| gram for gram, which of the following provides the most energy? | fats |
| 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 |
| Recommended dietary allowances my be used to | assess dietary nutrient adequacy |
| the recommendation for energy that is set at the average of the population's estimated requirement is | estimated energy requirement |
| the dietary reference intakes my be used to | plan and evaluate diets for healthy people |
| 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 |
| inspection of hair, eyes, skin and posture is part of the nutrition assessment component known as | physical examination |
| what are the six diet-planning principles of diet planning: | adequacy, balance, kcalorie control, nutrient density, moderation and variety |
| nutrient density refers to foods that | provide more nutrients than kcalories relative to the RDA |
| in planning a healthy diet, all of the following tools would be helpful EXCEPT | an internet website |
| food exchange systems were originally developed for people with | diabetes |
| according to nutrition labeling laws, the amounts of what two vitamins must be listed on the package label | Vitamins a and c |
| during the 1940, to help the nation improve their nutrient status, nutrition scientists developed | recommended dietary allowances |
| Proteins are considered the | building blocks of life |
| nearly every chemical reaction in the body is activated by | vitamins |
| what foods form the foundation for the USDA food guide | grains and cereals |
| a serving a raw vegetables versus cooked vegetables is | one cup raw versus one-half cup cooked |
| In which of the following are ample amounts of carbohydrates almost always found | plant foods |
| which of the following is NOT a simple carbohydrate | starches |
| which of the following is known as blood sugar or dextrose | glucose |
| what is the reaction that links two monosaccharides together | condensation |
| what is the principal carbohydrate of milk | lactose |
| glycogen is stored mainly in which of the following tissues | muscle and liver |
| what is the primary organ that converts fructose to glucose following absorption | liver |
| gluconeogenesis is a term that describes the synthesis of | glucose from a non-carbohydrate substance |
| which of the following is a feature of diabetes | dietary management would focus on total carbohydrate intake rather than type of carbohydrate |
| athletes or active individuals who require large amounts of energy should consume a diet high in | carbohydrate |
| 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 |
| what are cellulose, pectin, hemicellulose, and lignin | fibers |
| 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 |
| which of the following plays a major role in the breakdown of certain types of dietary fiber reaching the large intestines | bacteria |
| water-soluble fibers included all of the following EXCEPT | lignins |
| which of the following fibers is a water-insoluble | cellulose |
| according to the american dietetic association, what is the recommended daily intake of dietary fiber | 20-35g |
| which of the following provides the most fiber | one-half cup of split peas |
| which of the following is characteristic of dietary fibers | classified according to solubility in water |
| which of the following is a feature of the pectins | they are used to thicken jelly |
| when we eat white bread the part of the wheat grain what we are eating is the | endosperm |
| what are cellulose, pectin, hemicellulose, and lignin | fibers |
| 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 |
| which of the following describes the compound phytic acid | nonnutrient component of plant seeds |
| high levels of dietary fiber intake probably protect us from | all of the above (breast cancer, rectal cancer, colon cancer) |
| in patients with inflammatory bowel disease or crohn's disease, high fiber intakes may benefit them by | normalizing the intestinal contents throughout the colon |
| in order to increase fiber intake, people with type 2 diabetes would be encouraged to eat all of the following foods EXCEPT | orange juice |
| what is the chemical composition of fats | fatty acids and glycerol |
| which type of fatty acid is found in high amounts in olive oil | monounsaturated |
| characteristics of hydrogenated oils include all of the following EXCEPT | products containing them become rancid sooner, contributing to a shorter shelf life |
| an oil that is partially hydrogenated sometimes changes one or more of its double-bond configurations from | cis to trans |
| which of the following is an omega-3 fat | docosahexaenoic acid |
| which of the following is a good source of eicosapentaenoic acid | tuna |
| what type of compound is lecithin | phospholipid |
| which of the following is NOT a destination for cholesterol | accumulates on walls of veins |
| in the digestion of fats, emulsifiers function as | detergents |
| what lipoprotein is responsible for transporting cholesterol back to the liver from the periphery | high-density lipoprotein |
| the best energy source for strenuous aerobic-type activities, such as hiking is | triglycerides |
| 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 |
| blood cholesterol is impacted by | all of the above: lifestyle, nutrition, heredity |
| fat substitutes were developed to | help control kcalories in foods |
| reducing which of the following foods can reduce triglyceride levels | a and b: alcohol, sweets |
| a LOW risk of cardiovalcular disease correlates with high blood levels of | high-density lipoproteins |
| among the following, which would be the LEAST effective method to control blood cholesterol levels | eat more insoluble fiber |
| the result of blood tests that reveal a person's total cholesterol and triglycerides are called a | lipid profile |
| studies show that diets high in fish oils lead to | lower blood pressure |
| which of the following describes a recognized relationship between dietary fat and cancer | high saturated fat intake raises the risk for prostate cancer |
| according to the 2005 dietary guidelines, what is the upper limit of fat that should be consumed by healthy person | 35% |
| according tot he daily value, what should be the maximum daily intake of cholesterol | 300 milligrams |
| which of the following is a drawback of olestra consumption | it inhibits absorption of vitamin E |
| the american heart association recommends the percentage of total calories that come from fat should not exceed | 30% |
| 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 |
| some people who eat high-meat diets may have a great risk for | all of the above: cardiovascular disease, colon cancer, obesity |
| high fat intakes can be justified if a person is | performing manual labor for long periods of time |
| 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 |
| most people who consume a mediterranean diet usually | do not suffer from cardiovascular disease |
| 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 |
| reducing fat intake for a person with type 2 diabetes can be accomplished by | increasing fruits and vegetables |
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hkrawietz
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