Chapter 1 - Learning Objectives Flashcards

1
Q

What are nutrients ?

A

Chemical substances that provide nourishment necessary for growth

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2
Q

Essential nutrients

A

Crucial for our diets; they are NOT made in our body

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3
Q

Nonessential nutrients

A

We have these nutrients in a certain amount, so we still should consume a healthy amount

ex: amino acids and cholesterol

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4
Q

What are the six classes of nutrients ?

A
  • Carbs
  • Proteins
  • Lipids(fats)
  • vitamins
  • minerals
  • H2O
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5
Q

Which nutrients are organic, energy-yielding MACROnutrients?

A
  • CARBS(calories)-consumed in grams
  • Proteins
  • Lipids(fats)
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6
Q

What are vitamins ?

A

Vitamins are organic MICROnutrients (mL)

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7
Q

What are minerals ?

A

Minerals are inorganic, MICROnutrients

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8
Q

What is H2O?

A

It is inorganic (we usually take these in larger amounts)

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9
Q

What does it mean when it is an Organic compound ?

A

Organic compounds contain Carbon

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10
Q

What is the fifth leading cause of death in the U.S?

A

Diet significantly influences risk for death

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11
Q

What is necessary to yield energy?

A

Vitamins and Minerals

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12
Q

Macro

A

Source of kcalories

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13
Q

How many kcal for carbohydrates ?

A

4 kcal/g

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14
Q

How many kcal for protein?

A

4 kcal/g

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15
Q

How many kcal in fat ?

A

9kcal/g (energy dense!)

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16
Q

What does alcohol do to you?

A

It yields energy at 7kcal/g and it is NOT a nutrient

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17
Q

Lower density food contribute contribute to weight loss, what are some examples of lower density food ?

A

Protein and carbohydrates

18
Q

Carbs are _________________.

A

Chains of glucose (sugar)

It’s a critical source of energy (#1 source)

19
Q

Lipids are ______________.

A

Calorie dense

Provides insulation/ protection for our organs

20
Q

Proteins are used for _______________.

A

Structure, growth, and repair

21
Q

Water helps____________________.

A

Shape and protect all of our cells

Regulator; controls body temp

22
Q

CALORIES=

A

ENERGY

23
Q

What are phytochemicals, and what do they do ?

A

Biologically active beneficial compounds in plant foods.

Plant pigments are a rich source of phytochemicals, they provide color, aroma, and flavor

24
Q

What causes malnutrition ?

A

Inadequate, excessive, or unbalanced nutrient intake can result in malnutrition

25
Q

What vitamin is crucial for your vision ?

A

Vitamin A

26
Q

What are Dietary Reference Intakes (DRI) values?

A

Recommended daily levels of intake meet both the nutrient needs of almost all healthy people but also promotes health and reduces risk of chronic disease.

•developed by experts in U.S. and Canada

27
Q

What is the Acceptable Macronutrient Distribution Range (AMDR) of carbohydrates ?

A

45% to 65% total calories

225-325 grams for 2000 calorie diet

28
Q

AMDR for protein ?

A

10% to 35% total calories

59-175 grams for 2000 calorie diet

29
Q

AMDR for fat ?

A

44-78 grams for 2000 calorie diet

30
Q

Do you know how to read a food label ?

A

Answer

31
Q

What is the difference between a Nutritionist and a Registered Dietician?

A

Nutritionists have limited training in nutrition

A registered dietician has a degree, has taken the national exams and maintains with up to date knowledge

32
Q

Energy Dense?

A

calorie dense

33
Q

limit your saturated and trans fat to only _______ of your diet.

A

10%

34
Q

Nutrition

A

the study of dietary intake and behavior as well as the nutrients and constituents in food including their use in the body and influence on human health

35
Q

Adequate diet

A

amounts of essential nutrients

36
Q

balanced diet

A

across food groups and macronutrients

37
Q

Variety in diet

A

different foods

38
Q

diet in moderation

A

not overindulging

39
Q

Recommended Dietary Allowances (RDA)

A

used to ensure adequate intake of nutrients

40
Q

Tolerable upper intake levels

A

used to asses the likelihood of nutrient excess

41
Q

What is the Estimated Energy Requirement(EER)?

A

Average dietary energy intake to maintain energy balance