Fundamentals of Nutrition

Question 1

Nutrition

Answer 1

The science of how the body uses food for energy, maintenance, and growth.

Question 2

Wellness Nutrition

Answer 2

Eating patterns designed to enhance health status.

Question 3

Food

Answer 3

Products derived from plants and animals that can be absorbed by the body and be used to yield energy.

Question 4

Nutrients

Answer 4

Constituents in food that are essential to the maintenance of health. This includes carbohydrates. fats, proteins, vitamins and minerals.

Question 5

RDA (Recommended Daily Allowance)

Answer 5

The level of nutrient intake sufficient to meet the needs of almost all healthy individuals of a life stage and gender group.

Set at 2 standard deviations above the mean.

Question 6

Adequate Intake (AI)

Answer 6

The approximate level of average intake by a particular group or population that appears normal.

Determined by observation or experimentation.

Question 7

Tolerable Upper Intake Level (UL)

Answer 7

Level of nutrient that should not be exceeded to avoid adverse health effects.

Question 8

Nutrient Density

Answer 8

Amount of micronutrients relative to the amount of macronutrients.

Question 9

Kilocalorie (Kcal)

Answer 9

Energy or amount of heat required to raise the temperature of 1 kg water by 1 C.

Question 10

Energy-Yielding Nutrients

Answer 10

Nutrients that are broken down in the body to yield energy.

Carbohydrates, Proteins, Lipids

Question 11

Dietary Reference Index

Answer 11

Standards that define the amount of energy, nutrients, dietary components, and physical activities that best support life.

Question 12

Estimated Average Requirement (EAR)

Answer 12

Amount of nutrient needed to meet the basic requirements of half the individuals in a specific group.

Question 13

Minimum Daily Requirement (MDR)

Answer 13

Smallest exogenous supply of a nutrient that must be absorbed or consumed to prevent manifestations of a deficiency.

Question 14

Nutritional Status

Answer 14

Condition of the body as a result of ingestion and utilization of food.

Can be normal, undernourished, obeses

Question 15

Malnutrition

Answer 15

Pathologic state resulting from a relative lack or absolute deficiency or excess of one or more of the essential nutrients

Question 16

Primary Malnutrition

Answer 16

When a person cannot eat due to lack of food

Question 17

Secondary Malnutrition

Answer 17

When a person cannot eat due to underlying disease.

Loss of appetite, inability to absorb or digest food, etc.

Question 18

How is Energy Expenditure measured?

Answer 18

Directly measured using heat output from the body.

Indirectly measured from oxygen consumption.

Question 19

1 kcal = ? kjoule

Answer 19

1 kcal = 4.184 kJ

Question 20

Respiratory Quotient (RQ)

Answer 20

Ratio of volume of CO2 produced and O2 consumed.

Used to indirectly measure the heat evolved (caloric content) from oxidation of food.

Question 21

Basal Metabolic Rate (BMR)

Answer 21

Energy expenditure by body when at rest, but not asleep under controlled condition of thermal neutrality.

Energy required by an awake individual during physical, digestive, and emotional rest.

Question 22

How do you compute for the BMR?

Answer 22

BMR = ideal weight (kg) x 24 kcal/day

Question 23

Nitrogen Balance

Answer 23

State where the amount of nitrogen ingested each day is balanced by the amount excreted.

Question 24

Amino Acid Score or Chemical Score

Answer 24

Measures protein quality as to its essential amino acid content in relation to a reference protein.

Question 25

Reference Protein

Answer 25

Protein with an amino acid composition providing adequate amounts of essential amino acids for optimum growth.