Food Systems: Macronutrients Flashcards
UPF stands for ___-____ ____. Ingredients in these foods are rarely used in home cooking
Ultra-processed foods
Western dietary pattern is ____ in sugar, corn, soy, diary, wheat, meat, highly processed foods. It is ____ in vegetables, legumes, whole grains, fiber, fermented foods.
High
Low
Healthful diet should include:
Veggies, fruit, legume, beans, nuts and seeds, whole grains, unsaturated plant oils
_____ are one of the 3 macronutrient. It is found in grains, fruits, and vegetables.
Carbohydrates
_____ fiber dissolves in fluid and has prebiotic action in colon. ____ fiber does not dissolve and draws fluid in and sticks to other materials to be excreted as stool.
Soluble
Insoluble
____ and ____ are part of the carbohydrate family.
Sugar
Fiber
Added ____ in the diet is associated with increased CV disease, stroke, dementia.
Sugars
____ intake is associated with diabetes type II
Fructose
_____ are one of the 3 macronutrients. It is found in meat, almonds, eggs, cheese, avocado, broccoli
Proteins
There are ___ essential amino acids.
9
There is a global call for the reduction of ____ products in terms of environmental health and individual health.
Animal
____ is one of the 3 macronutrients. It is found in nuts, cheese, veggies, eggs, olives, yogurt, avocados
Mono-unsaturated fats are found in:
Nuts, seeds, olives, avocado, nut and seed oil
Poly-saturated fats are found in:
Nuts, seeds, avocado, pasteurized eggs, beef, diary, cold water fish
____ fats are found in processed and chemically refined products
Trans
_____ fats are found in animal products
Unsaturated
Consuming ____ fat leads to increased LDL cholesterol, reduces HDL cholesterol, creates inflammation, heart disease, and stroke
Trans
Quality macronutrients are food that are ___ dense and have a small degree of processing from their natural form
Nutrient
Food is our primary source of:
Vitamins, minerals, cofactors, anti-oxidants, amino acids, and fiber
____ ____ are complex and inter-related and person centered set of skills. They are needed to provide and prepare safe, nutritious and culturally acceptable meals
Food skills
_____ ____ is the US government nutrition guidelines graphic. It determine how school, hospitals, and other institutions provide food
USDA MyPlate
Consistent _____ intake is key when a patient is on warfarin. ___ (phylloquinones) are found in green leafy vegetables like collard green, kale, and spinach. ___ (menaquinones) are found in some animal foods and fermented foods.
K1
K2
Vitamin B12 deficiency risk factors:
1._____
2. Long term and high dose of ____ use for diabetes treatment
Vegetarians
Metformin
“Shortfall nutrients” in western dietary pattern:
Calcium, iron, magnesium, potassium, vitamin A, vitamin D, vitamin E
