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Nutrition Test

Enter the letter for the matching Answer
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1.
Polyunsaturated Fat
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2.
Diet and Eating Habits
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3.
protein
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4.
Vitamins
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5.
Creating an Individual Weight Management Plan
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6.
Energy Balance
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7.
Glycemic Index
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8.
Carbs
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9.
Whole Grains vs refined carbs
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Diet Books
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11.
Whole Grain
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12.
Acceptance and Change
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13.
3 classes of nutrients that supply energy
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14.
Low Fat and Low Carb Diets
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15.
FOOD PYRAMID
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Serving Sizes
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essential nutrients are
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18.
Binge eating
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19.
Complex Carbs
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20.
Dietary Fiber
A.
PROTEIN - meet recommended intake of 10 - 35% of total calories. EATING HABITS - eat meals and snacks on a regular schedule.
B.
Most are unhappy withsome aspect of appearance. Recognize the limits of change. Small amounts of weihgt loss can significantly reduce health risks.
C.
Assess motivation and commitment. Set reasonable goals. Assess your current energy balance. To lose 1 LB, create a negative energy balance of 3500 calories. To lose 1/2 LB p/wk, negative daily enrgy balance of 250 calories; 2 LBS 1000 calories.
D.
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.
E.
People who have been successful at long term weight loss track food intake and engage in 60 or more minutes of physical activity per day.
F.
Slow to bloodstream. Chains of many sugar molecules. Found in plants, grains ( legumes ) tubers. Includes starches and most types of dietary fiber.
G.
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
H.
non digestible carbs + linin found naturally in plants.
I.
protein fat carbs
J.
2 FORMS : Omega 3 fatty acids and Omega 6 fatty acids. A fat with two or more carbon carbon double bonds; usually liquid at room temperature. Found in nuts, certain vegetables, vegetable oils, and fatty fish
K.
Substances that the body must get form food because it is inable to manufacture them all or fast enough to meet it's needs
L.
Calories consumed = calories used; NO CHANGE
M.
Whole grains - higher in fiber, vitamins, minerals and other than refined carbs ; take longer to digest ( feel fuller sooner, slower rise in glucose level ).
N.
vegetables - 1/2 cup to 1 cup. Bread - 1 slice, 1/2 cup cooked rice, pasta Etc., dairy- 1 cup milk, 2oz cheese. Fruit- 1 medium piece. Meat group - 2-3 oz of cooked meat OR 1/2 tofu, 2 tablespoons peanut butter
O.
Reject books that: promote unbalanced ways of eating. Claim to be a big secret. Use Gimmicks. Promise quick loss. Limits foos selection. Select books that advocate a balanced diet plus exercise.
P.
9 are WATER soluable : C and the 8 B COMPLEX : thiamin, riboflavin, niacin, B6, folate, B 12, biotin, pantothenic acid
Q.
Bread group (6-11 serv ), vegetable ( 3-5 ) fruit (2-4), dairy (2-3) / meat poultry fish nuts( 2-3), fats- oils ( sparingly )
R.
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.
S.
Carb consumption cause insulin / glucose levels in blood to rise / fall. MEASURE OF HOW THE INGESTION OF A PARTICULAR FOOD AFFECTS BLOOD GLUCOSE LEVELS. High levels cause quick / dramatic changes in glucose levels.
T.
During digestion, carbs break into single sugar molecules - glucose for absorbtion into liver / muscles take up glucose and store in form of glycogen
Type the Question that corresponds to the displayed Answer.
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21.
Recurrent episodes of binge eating and purging. Overeating and then using vomiting and excessive exercise to prevent weight gain. Begins in adolescence or young adulthood; A person may consume 1,000 - 60,000 calories. Extremely stressful on the body.
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22.
Non- Commercial. Commercial - Partnership for Healthy Weight Management. Online and Clinical.
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23.
Lacto-vegan - milk and cheese
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24.
measure of energy content in food
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25.
No more than 0.5 - 2 LBS per week. Combine any cuts in calorie intake with physical activity. Choose lifestlye strategies that you can maintain long term.
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26.
Vegan - No animal products
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27.
Partial -Semi - Pesco = eggs, dairy and small amounts of poultry and seafood
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28.
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
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29.
The mental representation a person holds about his or her body. It consist of perceptions, images , thoughts, attitudes and emotions. Media images are linked to negative body images. Different cultures have different ideas about ideal body type.
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30.
Quick to bloodstream. One or 2 sugar units in ea. molecule. Found naturally in fruit and milk : added to other foods. Sucrose, Frutose, Maltose, Lactose

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