Chapter 1

Question 1

RDA

Answer 1

Recommended Dietary Allowance

Can be used to plan a healthy diet over time

Question 2

EAR

Answer 2

Estimated Average Requirement

Is not accurate enough since it only is data for 50% of population

Question 3

EER

Answer 3

Estimated Energy Requirement

For initial planning goal
This is the average energy intake to maintain current body weight in a healthy adult specific to age, sex, weight, height and activity level

Question 4

AI

Answer 4

Adequate Intake

Aim for this if an REDA isn’t available

Best estimate to meet needs of the majority of the population

Question 5

UL

Answer 5

Upper Limit

Highest level for most individuals that is unlikely to cause adverse effects

Question 6

AMDR

Answer 6

Acceptable Macronutrient Distribution

Percent of calories for carbs, fat and protein

Question 7

What is malnutrition?

Answer 7

A state of unbalanced or inadequate nutrition

This can be under nutrition or over nutrition

Question 8

What are the six classes of nutrients?

Answer 8

Carbohydrates 
Proteins
Lipids
Vitamins
Minerals
Water

Question 9

What are the two categories of nutrients?

Answer 9

Macronutrients

Micronutrients

Question 10

What is an important part of diet that comes from plants?

Answer 10

Phytochemicals

Gives fruits and veggies their color, flavor and smell

Question 11

What is homeostasis?

Answer 11

This is when the body maintains a stable internal environment in the face of external variability

Question 12

What is the Healthy People 2020? And how often does it change?

Answer 12

Evidence based data to understand nationwide health programs.

Has government sponsored initiative

Changes every 10 years

Question 13

Functions of Carbohydrates

Answer 13

Structural: In skin, cartilage, ligaments and other joint tissues (component of DNA and RNA)

Regulatory: Energy for the brain and red blood cells. And regulate bowel functions

Question 14

Functions of lipids

Answer 14

Structural: Cell membrane, fat deposits, shape body and provide insulation

Regulatory: Synthesis of hormones

Question 15

Functions of proteins

Answer 15

Structural: Major component of every cell and tissue in body

Regulatory: Fluid balance and facilitates chemical reactions

Question 16

Functions of water

Answer 16

Structural: Fills and surrounds cells

Regulatory: Controls body temperature and is involved in many chemical reactions

Question 17

Calorie per gram for each macronutrient

Answer 17

Carbs and Protein: 4kcal/gram

Lipids: 9 kcal/gram

Question 18

Define macro and micronutrients

Answer 18

Macro: Needed in large amounts. Required for growth, development, reproduction and maintenance and repair of cells

Micro: Needed in small amounts. Necessary for proper growth snd development. Deficiency of these can cause profound consequences

Question 19

Define essential nutrients

Answer 19

Cannot be made or made in sufficient amounts in the body to meet needs.

Example: Omega fatty acids and certain amino acids found in meat

Question 20

What are the DRI’s?

Answer 20

Reference values used to plan and assess nutrients intakes of healthy people

Question 21

What does it mean if there is no UL

Answer 21

Nutrient does not have a known issue if taken in excessive doses

But does not mean it is safe to consume in excess necessarily

Question 22

AMDR Distribution range

Answer 22

Carbs: 45-65%

Fat: 20-35%

Protein: 10-35%

Question 23

Describe EER

Answer 23

Average calories to maintain weight based on age, sex, weight, height and physical activity level

This value meets the energy requirements of 50% of the population and exceeds the needs of 50% of the population

Question 24

Describe the scientific method

Answer 24

Observation, question, testable hypotheses, experiment, compare results with predictions, accept or reject hypothesis then ask new question if needed

Question 25

Research type: Experimental Model

Answer 25

Physiological effect of food

Animal experiments, cell culture and biochemical analysis

Question 26

Research type: Epidemiological Studies

Answer 26

Observes the association between variables in a population

No cause and effect since these are uncontrolled variables

Question 27

Research type: Randomized Controlled Trial

Answer 27

Experimental and Control groups

Experimental receives treatment and control receives placebo. Data is collected and analyzed

Question 28

NHANES

Answer 28

National Health and Nutrition Examination Survey

Question 29

What data is provided by NHANES

Answer 29

Shows health and nutritional status of adults and children in the US and to track changes over time

Question 30

Name some credible and non cedible sources of info

Answer 30

Non: Trying to sell stuff, scare tactics, .com’s

Credible: Peer reviewed, published data, .gov, .edu and .org

Question 31

RDN, DTR, AND

Answer 31

Registered dietitian Nutritionist

Dietetic technician registered

Academy of Nutrition and Dietetics

Question 32

What is the AND?

Answer 32

Largest food organization of food snd nutrition professionals founded in Cleveland, Ohio.

To improve the publics health and represents credentialed practitioners

Question 33

3 energy yielding nutrients and their caloric value

Answer 33

Fats, carbs and proteins

Fat: 9 kcals
Carbs/Proteins: 4 kcals

Question 34

Which nutrients are considered organic?

Answer 34

Fats, proteins, carbs and vitamins