Chapter 6: Nutrition for Health and Wellness

Question 1

Nutrients

Answer 1

A component of food the is needed by the body.

Question 2

Registered Dietician

Answer 2

A food and nutrition expert that has met the following criteria: completed a minimum of a bachelor’s degree at a U.S. accredited university, or other college coursework approved
by the Commission on Accreditation for Dietetics Education (CAD[); completed a CADE-accredited supervised practice prolram; passed a national examinatton; and completed continuing education requirements to mai ntain registration.

Question 3

Medical Nutrition Therapy

Answer 3

Disease management through nutritional diagnostic therapy, and counseling services provided by registered dietician or nutrition professionals.

Question 4

Dietary Reference Intakes

Answer 4

A generic term used to refer to three types of nutrient reference values.

Question 5

Recommended Dietary Allowance

Answer 5

The recommended dietary allowance is the level of intake for some nutrient that is adequate for achieving the known needs of most healthy people. This is seen as 97 – 98 percent of the population.

Question 6

Estimated Average Requirements

Answer 6

The adequate intake for what is seen as 50 percent of age and sex specific groups. If their intake is below this EAR, then the client does not likely get enough of the nutrient.

Question 7

Tolerable Upper Intake Level

Answer 7

This is the max intake that will not likely cause any adverse health risks for almost everyone in an age and sex group.

Question 8

Adequate Intake

Answer 8

This is the recommended intake of nutrients that appears to be optimal for good health.

Question 9

Acceptable Macronutrient Distribution Range

Answer 9

The range of intake for a particular energy source that is associated with reduced risk for chronic disease while providing intakes of essential nutrients.

Question 10

Carbohydrates

Answer 10

The body’s preferred energy source. Dietary sources include sugars (simple) and grains, rice, potatoes, and beans (complex). Carbohydrate is stored as glycogen in the muscles and liver and is transported in the blood as glucose.

Question 11

Protein

Answer 11

A compound composed of a combination 20 amino acids that is the major structural component of all body tissue.

Question 12

Fat

Answer 12

An essential nutrient that provides energy, energy storage, insulation, and contour to the body.

Question 13

Calorie

Answer 13

A measurement of the amount of energy in food available after digestion.

Question 14

Macronutrients

Answer 14

A nutrient required in large quantities for normal growth and development.

Question 15

Calories in 1 gram of Carbohydrates

Answer 15

4 calories

Question 16

Calories in 1 gram of Protein

Answer 16

4 calories

Question 17

Calories in 1 gram of Fat

Answer 17

9 calories

Question 18

Calories in 1 gram of Alcohol

Answer 18

7 calories

Question 19

Saturated Fats

Answer 19

A fatty acid that does not have double bonds between the carbon atoms.

Question 20

Trans Fats

Answer 20

An unsaturated fatty acid that is converted into saturated fats to increase the shelf life of some products.

Question 21

Vegetarian

Answer 21

A person who does not eat meat, fish, poultry, or products from these foods.

Question 22

Vegan

Answer 22

A vegetarian that does not eat anything from animals.

Question 23

Fiber

Answer 23

Carbohydrate chains that the body cannot break down.

Question 24

Serving

Answer 24

The amount of food used as a reference on the nutrition label of that food.

Question 25

Portion

Answer 25

The amount of food or beverage consumed in one sitting by someone.

Question 26

Thiamin

Answer 26

A water soluble b vitamin found in meat, yeast and bran coat of grains.

Question 27

Niacin

Answer 27

A B vitamin found in meat, wheat germ, dairy, and yeast.

Question 28

Riboflavin

Answer 28

This water soluble b vitamin is found in green leafy vegetables, germinating seeds, milk, fish, and eggs. it is essential for metabolizing carbs.

Question 29

Omega-3 Fatty Acids

Answer 29

An essential fatty acid that promotes a healthy immune system and protects the person from heart disease.

Question 30

Monounsaturated fats

Answer 30

A type of unsaturated fat that is liquid at room temperature and has one open spot for the addition of a hydrogen atom.

Question 31

Polyunsaturated fats

Answer 31

A type of unsaturated fat that is liquid at room temperature and has two or more spots on the fatty acid that is available for fat hydrogenation.

Question 32

Fatty Acids

Answer 32

A long hydrocarbon chain with an even number of carbons and varying degrees of saturation with hydrogen.

Question 33

Fructose

Answer 33

Fruit sugar and the sweetest of the monosaccharides.

Question 34

Lactose

Answer 34

A disaccharide, and the main sugar in milk.

Question 35

Low density lipoproteins

Answer 35

A lipoprotein that transports cholesterol and triglycerides from the liver and small intestine to cells and tissues.

Question 36

Congestive Heart Failure

Answer 36

Inability of the heart to pump blood at a sufficient rate to meet the metabolic demand or the ability to do so only when the cardiac filling pressures are abnormally high.

Question 37

Percent Daily Value

Answer 37

A replacement for the RDA on newer food labels. based a 2,000 cal diet.

Question 38

Dietary Supplement

Answer 38

A product that functions to supplement the diet and contains one or more of the following ingredients: a vitamin, mineral, herb or other botanical, amino acid, or dietary substance.

Question 39

Dehydration

Answer 39

The process of losing body water; when severe can cause serious, life- threatening consequences.

Question 40

Hyponatremia

Answer 40

Abnormally low levels of sodium ions circulating in the blood; severe hyponatremia can lead to brain swelling and death.

Question 41

Amino Acid

Answer 41

The building blocks of protein.

Question 42

Carbohydrate Loading

Answer 42

A state of normal body water content.

Question 43

Adenosine Triphosphate

Answer 43

A high-energy phosphate molecule required

to provide energy for cellular function. Produced both aerobically and anaerobically and stored in the body.

Question 44

Aerobic

Answer 44

ln the presence of oxygen.

Question 45

Anaerobic

Answer 45

Without the presence of oxygen.

Question 46

Essential Amino Acids

Answer 46

Eight to 10 of the 23 different amino acids needed to make proteins. Called essential because the body cannot manufacture them; they must be obtained from the diet.

Question 47

Branched Chain Amino Acids

Answer 47

Essential amino acids that inhibit muscle protein breakdown and aid in muscle glycogen storage. The BCAAs are valine, leucine, and isoleucine.

Question 48

Micronutrient

Answer 48

A nutrient needed in the body in very minute amounts.

Question 49

Ergogenic

Answer 49

Intended to enhance the physical performance, stamina, or recovery.