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Nutrition 2 > chapter 2 > Flashcards

chapter 2 Flashcards

1
Q

food intake influences

A
  • season
  • cost
  • convenience
  • ethnic and regional foods
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2
Q

dietary reference intakes (DRI) has set values for

A
  • vitamins
  • lipids
  • minerals
  • protein
  • carbs
  • water
  • fiber
  • energy
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3
Q

for each nutrient, the DRI established

A

a number of values, each serving a different purpose

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4
Q

DRI goals

A
  • setting recommended intake
  • asses intakes
  • facilitating nutrition policy
  • establish safety guidelines
  • preventing chronic disease
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5
Q

recommended dietary allowances RDA

A

intake goals for individuals

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6
Q

estimated average requirements EAR

A

intake goals for given stages of life and gender groups

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7
Q

adequate intakes AL

A

goals for individuals when insufficient scientific data for setting RDA

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8
Q

tolerable upper intake levels UL

A

max amount that is safe

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9
Q

acceptable macronutrient distribution range AMDR

A

ranges of intake for energy containing nutrients

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10
Q

AMDR carbs for adults

A

45-65% daily calories

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11
Q

AMDR fat for adults

A

20-30% daily calories

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12
Q

AMDR protein for adults

A

10-35% daily calories

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13
Q

DRI was designed for

A

health maintenance and disease prevention in healthy people

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14
Q

DRI is based on

A

scientific research

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15
Q

DRI for optimal or minimum intake?

A

optimal

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16
Q

BMI references your

A

weight and height

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17
Q

DRI factors considered

A

age, BMI, time

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18
Q

DRI factors not considered

A

activity, diet, geographic, lifestyle

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19
Q

proper use of DRI

A

most nutrients (expect energy): mean+2 standard deviations

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20
Q

what is the mean

A

energy (50%)

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21
Q

DRI and RDA meet the needs of..

A

97.5% of pop

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22
Q

RDA exceeds the requirement of most of pop except

A

2.5%

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23
Q

consuming less than what amount indicates risk

A

2/3

24
Q

key nutrients in fruit and veg

A

CHO, fiber, folate, vit B6, vit C, vit A, magnesium and potassium

25
Q

CFG recommends for fruit and veg

A

1 dark green and 1 orange
prepared with little fat sugar and salt
real over juice

26
Q

key nutrients in grain products

A

CHO, fiber, thiamin, riboflavin, niacin, folate, iron, zinc, magnesium, and potassium

27
Q

CFG recommends for grain products

A

half whole grain

lower in fat sugar and salt

28
Q

key nutrients in milk and alternatives

A

PRO, fat, CHO, riboflavin, vit B12, Vit A, Vit D, calcium, zinc, magnesium, and potassium

29
Q

CFG recommends for milk

A

skim, 1% or 2% everyday

lower fat

30
Q

key nutrients in meat and alternatives

A

PRO, fat, thiamin, riboflavin, niacin, vit B6, vit B12, iron, zinc, magnesium, and potassium

31
Q

CFG recommends for meat

A

have meat alternatives
2 servings fish a week
little fat and salt

32
Q

oils and fats amounts

A

small amounts of unsaturated fat 2-3 tbsp

33
Q

limit which oils

A

butter, hard margarine, lard, shortening

34
Q

foods to limit

A

foods high in calories, fat, sugar, and salt

35
Q

children meals

A

small nutritious meals and snacks

do not restrict nutritious foods sue to fat content

36
Q

women of child bearing age meals

A

multivitamin containing folic acid everyday

37
Q

pregnant women meals

A

also need iron in multivitamin

38
Q

pregnant/ breastfeeding meals

A

2-3 extra CFG servings

39
Q

men and women over 50 meals

A

vit D supplement everyday

40
Q

no more than what % energy as fat

A

30%

41
Q

no more than what % energy as saturated fat

A

10%

42
Q

no more than what % energy as carbs

A

55%

43
Q

no more than what % energy as alcohol

A

5% or two drinks daily

44
Q

no more caffeine than = to

A

4 cups

45
Q

nutrition labeling since

A

Dec 2005 (small companies 2007)

46
Q

nutrition labeling includes

A

serving size, daily value, list of ingredients, calories and 13 nutrients

47
Q

phytochemicals are

A

nonnutrient compounds derived from plants

48
Q

phytochemicals may support

A

health beyond roles of traditional nutrients

49
Q

functional foods benefit

A

reduce chronic disease risk beyond basic foods

50
Q

phytochemicals in food can have a

A

potential cancer protection

51
Q

some phytochemical foods include

A

wine, tea, chocolate, soybeans flaxseed, tomatoes, garlic

52
Q

phytochemicals in pills can

A

alter body functions

53
Q

phytochemical have a lack of

A

safety evidence in humans

54
Q

what can increase cancer in lab animals

A

genistein (from soybeans)

55
Q

probiotic

A

alters native bacterial colonies in gut and may reduce disease

Nutrition 2 (7 decks)

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