Chapter 1

Question 1

Factors that Influence Food Choices

Answer 1

• preferences
• habit
• ethic heritage and regional cuisines
• social interactions
• availability,convenience, and economy
• positive and negative associations
• emotions
• values
• body weight and image
• nutrition and health benefits

Question 2

Six Classes of Nutrients

Answer 2

• carbohydrates
• lipids(fats)
• proteins
• vitamins
• minerals
• water

Question 3

nutrition

Answer 3

the science of the nutrients in foods and their actions within the body. A broader definition includes the study of human behaviors related to food and eating.

Question 4

Chronic diseases

Answer 4

diseases characterized by slow progressions and long duration

ex.heart disease, diabetes, and some cancers

Question 5

functional foods

Answer 5

foods that contain bioactive components that provide health benefits beyond their nutrient contributions

Question 6

phytochemicals

Answer 6

non nutrient compounds found in plants

Question 7

nutrients

Answer 7

chemical substances obtained from food and used in the body to provide energy,structural materials, and regualte agents to support growth, maintenance, and support the body’s tissue

Question 8

What are the energy yielding nutrients?

Answer 8

• carbohydrate
• fat
• protein

Question 9

energy density

Answer 9

a measure of the energy a food provides relative to the weight of the food

Question 10

Vitamins

Answer 10

• organic,essential nutrients required in small amounts by the body for health
• they facilitate the release of energy from carbs, fat,a nd protein

Question 11

Minerals

Answer 11

in organic elements. Some minerals are essential while others are required in small amounts

Question 12

Genome

Answer 12

the complete set of genetic material in an organism or cell

Question 13

Nutritional Genomics

Answer 13

the science of how nutrients affect the activities of genes and how genes affect the interactions between diet and disease

Question 14

Dietary Reference Intakes(DRI)

Answer 14

a set of nutrients intake values for healthy people in the United States and Canada

Question 15

Estimated Average Requirement(EAR)

Answer 15

the average daily amount of nutrient that will maintain specific biochemical or physiological function in half the healthy people of a give age and gender group
-developed/evaluated for groups

Question 16

Recommended Dietary Allowance(RDI)

Answer 16

-recommendations to meets needs of most healthy people

• about 98% of population
• set goals for individuals

Question 17

deficient

Answer 17

inadequate; a nutrient that fails to meet the body’s needs

Question 18

Adequate Intake(AI)

Answer 18

• insufficient scientific evidence for certain nutrients
• expected to exceed average requirements
• sets goals for individuals

Question 19

Tolerable Upper Intake Level(UI)

Answer 19

• max daily amount safe for most healthy people
• above this point nutrient intake is likely to be toxic
• helps protect against overconsumption

Question 20

Estimated Energy Requirement(EER)

Answer 20

the average dietary energy intake that maintains energy balance and good health

-no upper level any excess results in weight gain

Question 21

Acceptable Macro nutrient Distribution Ranges(AMDR)

Answer 21

ranges of intakes for the energy nutrients that provide adequate energy and nutrients and reduce the risk of chronic diseases

Question 22

malnutrition

Answer 22

any condition caused by excess or deficient food energy

Question 23

under nutrition

Answer 23

deficient energy or nutrients

Question 24

over nutrition

Answer 24

excess energy or nutrients

Question 25

anthropometric

Answer 25

relating to measurement of the physical characteristics of the body ex.height and weight

Question 26

risk factor

Answer 26

a condition or behavior associated with an elevated frequency of a disease but not proved to be casual