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Nutrition Test

Enter the letter for the matching Answer
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1.
Whole Grain
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2.
kilocalorie
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3.
Carbohydrates
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4.
Protein Intake
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5.
HDL
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6.
MINERALS
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7.
ratios grams to calories
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8.
essential nutrients are
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9.
Functional Fiber
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10.
Binge eating
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11.
Fats
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12.
protein
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13.
incomplete proteins
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14.
Carbs
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15.
Nutrient Density
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16.
Fiber
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17.
Vegetarian Alternative
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18.
Trans fat
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19.
Omega 6 fatty acids
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20.
Omega 3 Fatty Acids
A.
Produced when end most double bond of poly fatty occurs 3 carbons from end of fatty acid chain. Found primarily in fish. SOURCES- deep cold water fish and flax seed
B.
Dietary and Functional
C.
Substances that the body must get form food because it is inable to manufacture them all or fast enough to meet it's needs
D.
produced when the end most double bond of poly fat occurs 6 carbons from end of fatty acid chain. SOURCES- vegetable oil ( corn ) soybean, cottonseed oil
E.
measure of energy content in food ; amt of heat it takes to heat 1 liter of water 1C
F.
High Density Lipoprotein-60+ ; lowered by trans fats; raised w omega 3's
G.
non digestible carbs isolated from natural sources or synthesized in a lab ans added to a food or supplement
H.
1 gr protein=4 calories 1 gr carbs = 4 calories 1 gram fat= 9 calories 1 gram alcohol = 7.2 calories
I.
During digestion, carbs break into single sugar molecules - glucose for absorbtion into liver / muscles take up glucose and store in form of glycogen
J.
1-3 grams per LB ( HIGH ) 50 grams per meal Acceptable Macronutirent Distribution Range= 10-35% of total daily calories as protein; Extra protein is stored as fat
K.
Basis of body structure ; Building blocks; Made of amino acids that contain carbon hydrogen oxygen and nitrogen ; out of 20 aminos 9 are essentials; Key part of main structural components : muscle, bone, blood, enzymes, cell membranes and hormones.
L.
17 essential minerals: MAJOR - those that the body needs in amounts exceeding 100mg per day.
M.
Partial -Semi - Pesco = eggs, dairy and small amounts of poultry and seafood
N.
Consist of bran (outer layer) protects seed,B vitamins, fiber ; Endosperm (middle layer) energy, carbs + protein; Germ ( inner layer)nourishment - antioxidants, vitamin E + B vitamins
O.
primary function - supply energy to cells. Muscle get most energy form carbs during high intense exercise. Some cells use only carbs for energy.
P.
Lack of control over eating behavior in general. Eating Patterns: Eating rapidly, until overly full, when not hungry, eating alone. Feelings of shame / guilt and depression.
Q.
unsaturated fat that has been hydrogenated ; Hydrogen added to unsat fat producing a mixture of saturated fatty acids + standard+ transforms of unsaturated fatty acids
R.
Having many nutrients ie. orange and mikl over cola and tea
S.
foods that supply most but not all of essential amino acids : (plants, beans, grains, nuts )
T.
Essential in small amts Supply Energy Insulate body Support+ Cushion organs Absorbs fat soluable vitamins Add flavor / texture to foods
Type the Answer that corresponds to the displayed Question.
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21.
3 classes of nutrients that supply energy
Type the Question that corresponds to the displayed Answer.
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22.
total fiber = dietary fiber + functional fiber: will clean you out! Recommended intake is 25-35 grams / day. Americans consume about half.
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23.
Non- Commercial. Commercial - Partnership for Healthy Weight Management. Online and Clinical.
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24.
Cook foods to an appropriate temperate. Keep hot foods hot and cold foods cold
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25.
2 types - Simple and Complex
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26.
A refusal to maintain body weight at a minimally healthy level; Intense fear of gaining weight or becoming fat. Common in 1 - 3 million Americans 95% female. Distorted image.
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27.
All grains are whole before processing : removal bran / germ. Refined carbs usually retain all calories of whole grain but lose many nutrients
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28.
non digestible carbs + linin found naturally in plants.
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29.
Four Vitamins are FAT SOLUABLE : A D E K
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30.
Lacto-ovo - include milk; cheese and eggs.

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