Test #1
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| What are the Six Classes of Nutrients? | show 🗑
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| show | Carbohydrates, Lipids, and Proteins
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| show | Vitamins, Minerals, and Water
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| Calories = ? | show 🗑
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| How many kilocalories per gram do Carbohydrates have? | show 🗑
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| show | 9 KiloCalories per gram
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| How many kilocalories per gram do Proteins have? | show 🗑
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| show | 1)Time and Convenience2)Taste and Culture3)Habits and Emotions4)Social Reasons and Trends5)Advertising6)Financial Constraints
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| show | Nutrition is the science that studies the nutrients and compounds in foods that you eat nourish and affect your body finctions and health.
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| What is the #1 cause of death? | show 🗑
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| What is the #2 cause of death? | show 🗑
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| What is the #3 cause of death? | show 🗑
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| show | nutrients that either can not be sunthesized by the body or can not be synthesized in amounts sufficient to meet physiological needs (you must have them to function)
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| show | Carbohydrates, Lipids, and proteins(need MORE of these in your diet)
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| show | Vitamins and Minerals (need less of these in your diet)
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| What do MACROnutrients (carbs, lipids, & proteins) do for your body? [4 things] | show 🗑
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| show | they are required for numerous chemical reactions to occur
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| show | 1)observation2)hypothesis3)experiment4)hypothesis supported/not supported5)publication in a peer reviewed journal6)replication
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| show | a state of inadequate nutrition where a person is not meeting their nutrition needs
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| show | the long term outcome of overnutrition
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| What is overnutrition? | show 🗑
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| what is the most common nutrition in the United States? | show 🗑
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| What are three principles involving healthy eating? | show 🗑
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| show | a balancing meal consists of choosing food to meet nutrient and health needs--also consuming adequate amounts of each essential nutrient, fiber and energy
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| show | to eat a variety for a meal means to consume a variety of foods (foods that differ from day to day)
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| show | Eating in moderation means eating appropriate amounts--limiting certain foods significantly and limiting energy to match your individual needs
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| show | Dietary Reference Intake
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| What is Dietary Reference Intakes (DRIs) | show 🗑
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| show | 1)Estimated Average Requirement (EAR)2)Recommended Dietary Allowance(RDA)3)Adequate Intake (AI)4)Tolerable Upper Limit(UL)5)Acceptable Macronutrient distribution Range (AMDR)
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| show | Estimated Average Requirement
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| What is the Recommended Dietary Allowance (RDA)? | show 🗑
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| show | Tolerable Upper Limit
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| What is the Tolerable Upper Limit (UL)? | show 🗑
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| show | Acceptable Macronutrient Distribution Range
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| show | the range of intake for the energy providing nutrients
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| show | 1)adequate nutrients2)weight management3)physical activity4)food groups5)fats6)carbohydrates7)sodium and potassium8)alcohol9)food safety
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| show | cardiovascular disease
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| If a food label reads that there are a total of 120 calories per serving and 45 or those calories come from fat, what is the percentage of caolries that come from fat? | show 🗑
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| show | mechanical and chemical (both have to be occuring for the digestion process to work)
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| Where does digestion begin? | show 🗑
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| show | the brain and hormones connunicate are needed for food and drink
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| what does the circulatory system do during digestion? | show 🗑
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| show | it helps maintain internal fluid environment and it also transports fat-soluble vitamins and fat from the intestinal tract to the blood
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| what does the excretory system do during digestion? | show 🗑
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| Name two surgery's that disrupt digestion. | show 🗑
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| show | True
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| Q. (T/F)Licensing dietitians provides a way to identify people who have met who have met minimum standards of education and experience nutrition | show 🗑
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| show | In descending order by weight
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| Q. What is the process that breaks down food into absorbable units? | show 🗑
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| show | False (40 or more, 35 owith morbidity)
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| Q. Healthy eating choices involve the principles of __________, _______________, and ___________. | show 🗑
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| Q. (T/F) The number of obese and overweight people in the U.S. is declining thanks to public education efforts? | show 🗑
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| Q. Having cake and ice cream as part of a birthday celebration is an example of which food choice factor? | show 🗑
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| What is the most energy-rich of the nutrients? | show 🗑
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| show | acid
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| Q. (T/F)Bicarbonate functions as an emulsifier in the large intestines? | show 🗑
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| show | the pancreas
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| Q. What is the gateway between the end of the small intestines and the large intestines called? | show 🗑
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| show | False
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| Q. (T/F) Bile is made in the pancreas and stored in the gallbladder | show 🗑
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| Q. (T/F) a functional food is one that provides all the basic nutrients in adequate amounts. | show 🗑
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| Q. In nutrition what does the word ESSENTIAL mean? | show 🗑
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| show | True
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| What is the healthy range for protein intake for a healthy adult? | show 🗑
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| show | milk
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| What are long chains of sugar units arranged to form starch or fiber? | show 🗑
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| show | frustose, galactose, and glucose
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| show | disaccharide
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| show | lactose, maltose and sucrose
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| show | fructose
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| What is another name for Glucose? | show 🗑
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| show | hyper
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| show | hypo
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| What percent of people are lactose intolerant? | show 🗑
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| What does it mean to be lactose intolerant? | show 🗑
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| What are the 3 catagories of Polysaccharides? | show 🗑
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| show | a starch
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| show | glycogen
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| How do plants make their own food? | show 🗑
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| What are the two types of fiber? | show 🗑
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| show | it's a long-term degenerative disease characterizer by deterioration of the body's organs
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| show | Type I, Type II, and gestational diabetes
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| Which type of diabetes is not preventable, and cannot be cured? | show 🗑
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| (T/F) Dental decay is THE MOST COMMON disease in the American Population? | show 🗑
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Created by:
rachelanne39
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