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 |