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Nutrition > Chapter 2 > Flashcards

Chapter 2 Flashcards

0
Q

Has a DRV of 3,500 mg

A

Potassium

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1
Q

Used on food labels to represent a simple RDA value

A

Daily Value (DV)

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2
Q

A prospective method for estimating nutrient intake

A

7-day dietary survey

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3
Q

Synthetic additive with 180x the sweetness of sucrose

A

Aspartame

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4
Q

Used when a RDA value cannot be determined

A

Average Intake (AI)

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5
Q

Should be less than 1% of total energy intake

A

Trans fat

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6
Q

Highest level of safe daily intake for a given nutrient

A

Upper Limit (UL)

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7
Q

A sucrose polymer-based fat substitute

A

Olestra

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8
Q

Meets the nutrient need for 50% of people in a group

A

Estimated average requirement

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9
Q

A retrospective method for estimating nutrient intake.

A

24-Hour Recall

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10
Q

List two criteria for a nutrient to be considered essential:

A

A) The substance is required in the diet for growth, health, and overall survival

B) Absence or inadequate intake of the substance results in signs of a deficiency disease and ultimately death.

C) Growth failure and signs of deficiency are prevented only by the nutrient or a specific precursor of it.

D) Below the critical level of necessary intake for the given nutrient, growth response and severity of signs of deficiency are proportional to the amount consumed.

E) The substance is not synthesized in the body and is required for a critical function throughout life.

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11
Q

True or false? The RDA is a safe excess of nutrients above the EAR that prevents nutritional deficiencies in 97-98% of all healthy people in a given group.

A

True

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12
Q

True or false? The current DRI guidelines include 58 essential nutrients.

A

False

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13
Q

According to the established daily reference values, saturated fat consumption should equal no more than ______ of total energy intake.

A

10%

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14
Q

The UL for daily nutrient intake was developed after the increased practice of _________ foods and the popularity of _________

A

Fortifying, dietary supplements

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15
Q

According to the 2005 dietary guidelines for Americans, ______ of energy intake should come from carbohydrate and _______ of energy intake should come from protein

A

45-65%, 10-35%

16
Q

List 5 practical guidelines for healthy eating:

A

A) Balance food intake with physical activity to maintain a healthy weight.

B) Eat a variety of nutrient-rich foods

C) Eat a diet rich in vegetables, fruits, and whole-grain and high-fiber foods.

D) Choose a diet moderate in total fat but low in saturated fat, trans fat, and cholesterol

E) Cut back on beverages and foods high in calories and low in nutrition.

F) Keep salt and sodium intake conservative

G) Drink alcohol in moderation

H) Practice food hygiene and safety

I) Avoid excessive intake of food additives and nutrition supplements.

17
Q

True or false? Stevia is an artificial sweetener derived from an herbal plant extract.

A

True

18
Q

Claim on label:
Free

Calories:
Less than 5 calories per serving

Total fat:
_________________

Sugars:
_________________

A

Total fat:
Less than 0.5 grams per reference amount

Sugars:
Less than 0.5 grams per reference amount

19
Q

Claim on label:
Low

Calories:
__________

Total fat:
__________

Sugars:
Not defined; no basis for recommended intake

A

Calories:
40 calories or less per reference amount

Total fat:
3 grams or less per reference amount

20
Q

Claim on label:
Reduced

Calories:
___________

Total fat:
25% less fat per serving than reference

Sugars:
___________

A

Calories:
25% Fewer calories per serving than reference

Sugars:
25% less sugar per serving than reference.

21
Q

The _____________ technique of estimating nutrient intake involves direct chemical analysis of all food products consumed during a given period, making it an especially accurate method.

A

Duplicate food collections

22
Q

Which of the following is not considered an essential nutrient?

A. Calcium
B. Tryptophan
C. Choline
D. Vitamin D

A

C

23
Q

Which of the following includes the new standards for nutrient recommendations that can be used to plan and assess diets for healthy people?

A. UL
B. DRI
C. EAR
D. AI

A

B

24
Q

The current nutrient intake recommendations differ from the initial set developed in 1941 in which of the following ways?

A. They are aimed at being able to develop and evaluate nutritional adequacy of large groups such as the armed forces
B. They now include 27 essential nutrients
C. They now meet the nutritional needs of 100% of healthy adults
D. They are aimed at reducing the risk of diet related chronic conditions such as diabetes, hypertension, heart disease, and osteoporosis.

A

D

25
Q

What percentile range of the total diet among healthy adults should come from fat, based on the updated 2005 dietary guidelines for Americans?

A. 10-20%
B. 15-25%
C. 20-35%
D. 30-40%

A

C

26
Q

Which of the following food groups from the MyPyramid nutritional guidance tool provided by the U.S. government serves as a good source of iron?

A. Fruit
B. Meat, poultry, fish, eggs, dry beans, nuts
C. Dairy products: milk, yogurt, cheese
D. Fats, oils, sweets

A

B

27
Q

It is recommended that the daily intake of dietary cholesterol not surpass which of the following quantities?

A. 100mg
B. 150mg
C. 300mg
D. 415mg

A

C

28
Q

When examining nutrition facts on the label of a food product, which of the following nutrients is listed toward the top of the label as it is a nutrient that is recommended to be limited in the diet?

A. Dietary fiber
B. Sodium
C. vitamin A
D. Protein

A

B

29
Q

Which of the following health claims may be presented on a food product that provides less than or equal to 10% of the daily value for folic acid?

A. The product may claim to reduce the risk for dental caries
B. The product may claim to reduce the risk for certain types of cancer
C. The product may claim to reduce the risk for birth defects
D. The product may claim to reduce the risk for heart disease

A

C

30
Q

Which of the following artificial sweeteners provides the same caloric yield per gram as sucrose but, considering it is only used in minute amounts, adds virtually no energy to a given food source?

A. Saccharin
B. Aspartame
C. Sorbitol
D. Xylitol

A

B

31
Q

Which of the following techniques for estimating nutrient intake is essentially a combination of the processes implemented in the 24 hour recall and food frequency methods?

A. Diet history method
B. Duplicate food collections
C. 3 day dietary survey
D. 7 day weighed food record

A

A

Nutrition (4 decks)

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