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Nutrition - E1 - P1
Nutrition - Exam 1 - Part 1
| Question | Answer |
|---|---|
| The science of foods and the nutrients they contain and their actions within the body is known as _______. | nutrition |
| What are the 6 processes of nutrition? | ingestion, digestion, absorption, transport, metabolism, excretion |
| What is the number one reason for food choices? | taste |
| What are the foods and beverages one consumes known as? | diet |
| ______ is the capacity to do work. | energy |
| Energy we get from foods is _______ energy. | chemical |
| Energy = ______ | Kcals |
| ______ provide energy and support the growth, maintenance, and repair of tissues. Some reduce the risk of disease. | nutrients |
| What are the six classes of nutrients? | Carbohydrates Fats Proteins Vitamins Minerals Water |
| What are the 2 types of nonnutrients? | alcohol, additives |
| ______ are the simplest of all nutrients. | minerals |
| What are the inorganic nutrients? | minerals, water |
| What are the organic nutrients? | Carbohydrates Fats (Lipids) Proteins (Nitrogen) Vitamins |
| ______ nutrients must be provided by the diet because the body cannot make them in sufficient amounts. | essential |
| What are the macronutrients? | Carbohydrates, Fats, Proteins |
| What are the micronutrients? | Vitamins, Minerals |
| Macronutrients are also known as ________ yielding nutrients. | energy |
| Carbohydrates = ___ kcal/g | 4 |
| Protein = ___ kcal/g | 4 |
| Fat = ___ kcal/g | 9 |
| Alcohol = ___ kcal/g | 7 |
| The ______ is the energy in food relative to the amount of food. | energy density |
| What nutrient has the greatest energy density? | fat |
| Foods _____ in energy density are generally healthier. | low |
| How many types of vitamins are there? | 13 |
| ______ facilitate energy release. | vitamins |
| Almost every bodily action requires assistance from ______. | vitamins |
| What are the water soluble vitamins? | 8 B vitamins and C |
| What are the fat soluble vitamins? | A, D, E, K |
| _____ are vulnerable to destruction due to high temperatures, over cooking, and large amounts of water. | vitamins |
| What nutrient type is indestructible? | minerals |
| What nutrient is considered indispensable? | water |
| The ______ is the full complement of DNA in the chromosomes of a cell. | human genome |
| ______ is the study of how nutrients affect the activities of genes. | nutritional genomics |
| ______ studies concern the incidence and distribution of disease. | epidemiological |
| A ______ proves that 2 variables are associated, not that one causes the other. | correlation |
| Repeated testing by various researchers is known as ______. | replication |
| A ______ is a board of reviewers who rigorously evaluate the study and the scientific methods of the research. | peer review |
| ______ is having the quality of being founded on fact or evidence. | scientific validity |
| ______ is average amount of a nutrient sufficient to maintain body function and health in half the population. | Estimated Average Requirements |
| ______ average amount considered adequate for 98% of the population | Recommended Dietary Allowances |
| ______ is similar to RDA but has a lack of sufficient evidence. | Adequate Intakes |
| ______ means that beyond a certain point, nutrient may be toxic. | Tolerable Upper Limits |
| EAR stands for ______. | Estimated Average Requirements |
| RDA stands for ______. | Recommended Dietary Allowances |
| TUL stands for ______. | Tolerable Upper Levels |
| ______ is the dietary energy intake that maintains energy balance and good health in a person of a given age, gender, weight, height, and level of physical activity. | Estimated Energy Requirement |
| AMDR stands for ______. | Acceptable Macronutrient Distribution Ranges |
| What is the Acceptable Macronutrient Distribution Range for carbohydrates? | 45% - 65% |
| What is the Acceptable Macronutrient Distribution Range for fats? | 20% - 35% |
| What is the Acceptable Macronutrient Distribution Range for protein? | 10% - 35% |
| DRI stands for? | Dietary Reference Intakes |
| Which DRI is the most useful for institutions such as schools and the military? | Estimated Average Requirements (EAR) |
| Which DRI is the most useful for individuals? | Recommended Dietary Allowances (RDA) |
| ______ is a condition caused by an excess or deficit of food or nutrients. | malnutrition |
| ______ data is data such as height and weight, compared to standards. | anthropometric |
| ______ deficiency occurs due to something other than inadequate intake. (ex absorption, disease) | secondary |
| What are 4 nutrition related leading causes of death? | heart disease, cancer, stroke, diabetes |
| Poor diet/inactivity contributes to __% of deaths in the US. | 15 |
| ADA stands for ______. | American Dietetic Association |
| Providing sufficient energy and essential nutrients for healthy people is known as ______. | adequacy |
| Consuming the right proportion of foods is known as ______. | balance |
| Balancing the amount of foods and energy to sustain physical activities and metabolic needs is known as ______. | kcalorie (energy) control |
| Measuring the nutrient content of a food relative to its energy content is known as ______. | nutrient density |
| ______ foods denote foods that contribute energy but lack nutrients. | empty-kcalorie |
| Providing enough but not too much of a food or nutrient is known as ______. | moderation |
| Eating a wide selection of foods within and among the major food groups is known as ______. | variety |
| ______ are science-based advice for diet and physical activity to reduce risk of disease. | dietary guidelines |
| The Dietary Guidelines are meant for the general public over __ years of age in the United States. | 2 |
| The Dietary Guidelines are reviewed every __ years. | 5 |
| The Dietary Guidelines are a joint effort between of the U.S. Department of ______ and the U.S. Department of ______. | Health and Human Services, Agriculture |
| What are the 3 key messages of the Dietary Guidelines? | - Eat fewer calories - Be more active - Make wiser food choices |
| The ______ provides guidance and programs related to food, agriculture, and natural resources. | USDA |
| What are the 5 subgroups of the vegetable group? | - Dark green - Red and orange - Beans and peas - Starches - Other |
| How many vegetables should you eat per day? | 2.5 to 3 cups |
| How many fruits should you eat per day? | 1.5-2 cups |
| Vegetables are great sources of what five things? | potassium, vitamin A, vitamin C, folate, and dietary fiber |
| Almost all vegetables are very low in ______ and ______. | calories, fat |
| A diet rich in vegetables and fruits may reduce your risk of getting ______ and certain ______. | heart disease, cancers |
| Fruit has tons of fiber, which helps fight ______, ______ and ______. | diabetes, heart disease, obesity |
| Processed grains have been milled to remove the ______ and ______. | germ, bran |
| ______ is the addition of nutrients that were lost during processing. | enriched |
| ______ is the addition of nutrients that were not originally there or were in insufficient amounts. | fortified |
| How much grain should you eat per day? | 5-6 ounces |
| Grains are important sources of many nutrients, including ______, ______ and ______. | dietary fiber, B vitamins, and minerals |
| Grains reduce your risk of ______, ______, and high blood _______. | heart disease, diabetes, cholesterol |
| Cholesterol only comes from ______ sources!!! | animal |
| What Are 2 Types of Fat? | oils, solid fats |
| Oils contain essential ______. | fatty acids |
| Solid fats contain more ______ and/or ______ than oils. | saturated fats, trans fats |
| ______, ______ and ______ are all B vitamins that most whole grains contain. | thiamin, riboflavin, niacin |
| ______, ______ and ______ are all vital minerals often found in whole grains. | iron, magnesium, selenium |
| How much protein should you eat per day? | 5-6 ounces |
| Sunflower seeds, almonds and hazelnuts are good sources of ______. | vitamin E |
| The “bad” cholesterol is called ______ cholesterol. | LDL (low-density lipoprotein) |
| Sodium should be limited to ______ of per day. | 2,300 mg |
| How much dairy should you eat per day? | 3 cups |
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