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