Understanding Nutrition ch1-4
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
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| show | Carbohydrates Lipids (fats)Proteins Vitamins Minerals Water
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| show | 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
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| Minerals and water are _________ nutrients | show 🗑
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| show | 16
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| The Recommended Dietary Allowance (RDA) for a nutrient (shown here in green) is set well above the EAR, covering about _____ of the population | show 🗑
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| The Estimated Average Requirement (EAR) for a nutrient is the amount that covers ____ of the populatio | show 🗑
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| ___________ is used for nutrients, such as calcium, where there is insufficient scientific evidence to determine an Estimated Average Requirement | show 🗑
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| show | 45 to 65 percent kcalories from carbohydrate
20 to 35 percent kcalories from fat
10 to 35 percent kcalories from protein
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| If the deficiency or excess of a nutrient or energy is significant over time, the person experiences symptoms of ________ | show 🗑
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| A nutrient deficiency caused by inadequate dietary intake of a nutrient is _________ | show 🗑
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| show | secondary deficiency
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| show | chronic
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| show | Heart disease
Cancers
Strokes
Chronic lung diseases
Accidents
Diabetes mellitus
Alzheimer's disease
Pneumonia and influenza
Kidney diseases
Blood infections
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| _____ is a condition or associated with an elevated frequency of a disease but not proved to be casaul | show 🗑
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| show | dietetic technician
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| _ is a dietetic technician who has passed a national examination and maintains registration through continuing professional education. | show 🗑
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| ________ 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. | show 🗑
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| show | registered dietician
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| List the diet planning principles | show 🗑
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| show | Adequacy
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| show | balancing
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| A person practicing _eats such foods only on occasion and regularly | show 🗑
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| show | variety
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| show | Fruits Vegetables Grains Meat and legumes Milk
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| Make at least __of the grain selections whole grains. | show 🗑
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| Consume a variety of fruits and no more than ______ of the recommended intake as fruit juice. | show 🗑
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| remember size equivalents | show 🗑
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| ____ 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 | show 🗑
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| show | 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
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| show | an elderly gentleman who refuses a peanut butter and jelly sandwich because he deems is a childs food
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| which of the following nutrients does NOT yield energy during its metabolism? | show 🗑
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| show | fats
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| 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? | show 🗑
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| Recommended dietary allowances my be used to | show 🗑
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| show | estimated energy requirement
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| the dietary reference intakes my be used to | show 🗑
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| in setting dietary reference intakes for nutrients, the DRI committee makes all of the following assumptions EXCEPT | show 🗑
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| inspection of hair, eyes, skin and posture is part of the nutrition assessment component known as | show 🗑
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| what are the six diet-planning principles of diet planning: | show 🗑
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| nutrient density refers to foods that | show 🗑
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| in planning a healthy diet, all of the following tools would be helpful EXCEPT | show 🗑
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| show | diabetes
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| show | Vitamins a and c
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| during the 1940, to help the nation improve their nutrient status, nutrition scientists developed | show 🗑
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| show | building blocks of life
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| nearly every chemical reaction in the body is activated by | show 🗑
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| what foods form the foundation for the USDA food guide | show 🗑
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| a serving a raw vegetables versus cooked vegetables is | show 🗑
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| In which of the following are ample amounts of carbohydrates almost always found | show 🗑
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| show | starches
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| show | glucose
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| show | condensation
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| what is the principal carbohydrate of milk | show 🗑
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| glycogen is stored mainly in which of the following tissues | show 🗑
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| show | liver
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| show | glucose from a non-carbohydrate substance
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| show | dietary management would focus on total carbohydrate intake rather than type of carbohydrate
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| show | carbohydrate
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| which of the following statements is the most accurate regarding studies documenting hyperactivity and sugar intake in children | show 🗑
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| show | fibers
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| which of the following is an example of the difference between the chemical bonds in starch and those in cellulose | show 🗑
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| which of the following plays a major role in the breakdown of certain types of dietary fiber reaching the large intestines | show 🗑
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| water-soluble fibers included all of the following EXCEPT | show 🗑
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| show | cellulose
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| according to the american dietetic association, what is the recommended daily intake of dietary fiber | show 🗑
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| which of the following provides the most fiber | show 🗑
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| show | classified according to solubility in water
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| show | they are used to thicken jelly
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| show | endosperm
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| show | fibers
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| show | cellulose bonds are not hydrolyzed by human enzymes
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| which of the following describes the compound phytic acid | show 🗑
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| high levels of dietary fiber intake probably protect us from | show 🗑
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| in patients with inflammatory bowel disease or crohn's disease, high fiber intakes may benefit them by | show 🗑
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| in order to increase fiber intake, people with type 2 diabetes would be encouraged to eat all of the following foods EXCEPT | show 🗑
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| show | fatty acids and glycerol
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| show | monounsaturated
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| show | products containing them become rancid sooner, contributing to a shorter shelf life
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| show | cis to trans
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| show | docosahexaenoic acid
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| show | tuna
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| what type of compound is lecithin | show 🗑
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| show | accumulates on walls of veins
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| in the digestion of fats, emulsifiers function as | show 🗑
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| show | high-density lipoprotein
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| the best energy source for strenuous aerobic-type activities, such as hiking is | show 🗑
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| show | 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
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| show | all of the above: lifestyle, nutrition, heredity
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| show | help control kcalories in foods
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| show | a and b: alcohol, sweets
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| show | high-density lipoproteins
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| show | eat more insoluble fiber
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| the result of blood tests that reveal a person's total cholesterol and triglycerides are called a | show 🗑
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| show | lower blood pressure
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| which of the following describes a recognized relationship between dietary fat and cancer | show 🗑
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| show | 35%
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| according tot he daily value, what should be the maximum daily intake of cholesterol | show 🗑
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| show | it inhibits absorption of vitamin E
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| show | 30%
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| show | both a and b: selecting leaner cuts of meat, choosing chicken or fish occasionally
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| show | all of the above: cardiovascular disease, colon cancer, obesity
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| high fat intakes can be justified if a person is | show 🗑
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| show | all of the above: olive oil as the primary fat, fruits and vegetables as the basis, lots of grains and breads
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| show | do not suffer from cardiovascular disease
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| if you wanted to reduce the fat and kcalories in a 10-ounce portion of prime rib you could | show 🗑
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| show | increasing fruits and vegetables
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