Chapter 1

Question 1

What is the National Monitoring Act of 1990?

Answer 1

pairs government organizations conducting national surveys of the nations health and nutritional status

Question 2

What is the National Health & Nutrition Examination Survey?

Answer 2

focuses on nutritional and health status of americans

Question 3

What do National Health & Nutrition Examination surveys focus on? Examples?

Answer 3

data from american population groups chosen to represent total population
ex) dietary intake, medical history, biochemistry evaluation, physical examinations

Question 4

explain What We Eat in America (WWEIA)

Answer 4

2 day food record taken & compared w recommended standards (dietary intake)

Question 5

methods of disease prevention through nutrition (3)

Answer 5

1) primary
2) secondary
3) tertiary

Question 6

what is the primary method of disease prevention through nutrition?

Answer 6

prevent initial development of disease or poor health

Question 7

what is the secondary method of disease prevention through nutrition?

Answer 7

early detection leading to change in behavior to reduce effects

Question 8

what is the tertiary method of disease prevention through nutrition?

Answer 8

after disorder develops, continued medical care, diet therapy, learning about disorder/disease

Question 9

what are ways to educate health with literacy?

Answer 9

formal, informal, non-formal

Question 10

describe formal health literacy

Answer 10

purposefully planned for implementation in a school setting

Question 11

describe informal health literacy

give examples

Answer 11

educational experiences occur in daily activities

ex) watching tv, reading newspaper, magazines, internet

Question 12

describe non-formal health literacy

Answer 12

organized teaching & learning events in hospitals, clinics, community centers

Question 13

what is health context?

Answer 13

considers influence of cultural, social and individual factors

Question 14

what is health literacy actualization?

Answer 14

being able to use acquired health knowledge and skills

Question 15

purpose of carbs

Answer 15

energy, source of fuel

Question 16

purpose of proteins

Answer 16

energy, structure for bones, muscles, blood, hormones, immune system, and cell membranes

Question 17

purpose of lipids

Answer 17

components of all cell structures, help produce hormones, pad organs

Question 18

what are triglycerides?

Answer 18

saturated fat, monounsaturated fat, & polyunsaturated fat

Question 19

where does trans fat come from?

Answer 19

processed foods

Question 20

purpose of vitamins

Answer 20

help other nutrients in digestion, absorption, metabolism, & excretion

Question 21

which vitamins are water-soluble?

Answer 21

B & C

Question 22

what are fat soluble vitamins?

Answer 22

A, D, E, K

Question 23

purpose of minerals

Answer 23

structure, influence muscle function & central nervous system

• major minerals
• trace minerals

Question 24

what are major minerals?

Answer 24

calcium, magnesium, phosphorus, potassium, chloride, sulfur

Question 25

what are trace minerals?

Answer 25

iron, copper, zinc, manganese, fluoride, cobalt, selenium

Question 26

what recommendation is for amount of nutrient needed to meet basic requirements of half the tested group?

Answer 26

Estimated Average Requirement (EAR)

Question 27

what recommendation is for level of nutrient intake sufficient to meet needs of most healthy group members?

Answer 27

Recommended Dietary Allowance (RDA)

Question 28

what recommendation is for aprox. level of average nutrient intake determined by observation of group appearing to have good health?

Answer 28

Adequate Intake (AI)

Question 29

what recommendation tells the max amount of nutrients?

Answer 29

Tolerable Upper Intake Level (UL)

Question 30

what are the acceptable macronutrient distribution ranges

Answer 30

daily % of energy intake values for macronutrients, fat, carbs, and protein

Question 31

daily recommendation range for carbs?

Answer 31

45%-65%

Question 32

daily recommendation range for fat?

Answer 32

20%-35%

Question 33

daily recommendation range for protein?

Answer 33

10%-35%

Question 34

describe Estimated Energy Requirement

Answer 34

energy intake levels to maintain weight within age group, gender, height, and activity level categories

Question 35

what is health claim?

Answer 35

compare & describe relationship btw food substance and reduced risk of disease or health related condition

Question 36

what is nutrient content claim?

Answer 36

describes level of nutrient in product by using terms like “low” “lite” “more” “reduced” “free”