Intro

Question 1

1kg = __ lbs

Answer 1

2.2

Question 2

1in = __ cm

Answer 2

2.54

Question 3

nutrition definition

Answer 3

science of foods, the nutrients they contain, and their reactions within the body

Question 4

health definition

Answer 4

freedom from physical disease, mental disturbance, emotional distress, spiritual discontent, social maladjustment, and other negative states

Question 5

wellness definition

Answer 5

well-being: the top range of health states

goal of someone trying to reach full potential physically, mentally, emotionally, spiritually, and socially

Question 6

why do we make the food choices we do? (1)

Answer 6

preference, habit, association (pos/neg)

values (religious, environment)

social pressure (salad on dates)

emotional state, availability, convenience, cost

Question 7

why do we make the food choices we do? (2)

Answer 7

age

occupation (medical on the go, sales eat out)

body image, medical conditions, ethnic heritage/tradition

Question 8

% eating disorders male/female

Answer 8

25% male

75% female

Question 9

ethnic diet

Answer 9

food and its prep typical of national origin, race, cultural heritage, or geographic location

hispanic, black americans (central/south america)

black americans (west africa), chinese, japanese

korean, Vietnamese, native americans, italian

Question 10

nutrients

Answer 10

chemicals obtained from food and used in the body to provide energy and structural materials

serve as regulating agents

promote growth, maintenance, and repair

Question 11

6 classes of nutrients

Answer 11

carbohydrates (CHO), fats, proteins

vitamins, minerals, water

Question 12

macronutrients

Answer 12

carbs, fats, proteins

Question 13

micronutrients

Answer 13

vitamins, minerals, water

Question 14

food that has a mix of energy containing nutrients

Answer 14

ice cream sundae, bread, meat

Question 15

food with only 1 type of energy nutrient

Answer 15

sugar, oil

Question 16

kcal

Answer 16

kilocalorie-one is the amount of heat to raise temp of 1kg of H2O 1°C

Question 17

macronutrients provide…

Answer 17

energy

Question 18

try to eat more ___ dense and less __ dense

Answer 18

nutrient, energy

Question 19

infants eat more ___ dense

Answer 19

energy (fat)

Question 20

kcal/gram macronutrients

Answer 20

carb 4kcal/gram

protein 4kcal/gram

fat 9kal/gram

Question 21

alcohol kcal/gram

Answer 21

7kcal/gram

Question 22

essential nutrients

Answer 22

must obtain from food b/c body does not produce enough to meet physiological needs

Question 23

energy-yielding nutrients

Answer 23

fuel, yield energy body can use

Question 24

organic nutrients

Answer 24

carbon containing

carbohydrate, protein, vitamin, lipid

Question 25

inorganic nutrient

Answer 25

not containing carbon of pertaining to living things vitamins & minerals

Question 26

RDA

Answer 26

recommended daily allowance past 60 yrs. USA goal: prevent deficiency

Question 27

DRI

Answer 27

formerly NRI (nutrient recommendations for individuals) contains: dietary reference intake (AI-adequate intake) and RDA US/Canada use values for planning and assessing diets

Question 28

individual diet recommendations

Answer 28

RDA | AI

Question 29

population based diet recommendations

Answer 29

EAR UL

Question 30

EAR

Answer 30

estimated average requirement nutrient amount will maintain specific biochemical or physiological function in half the people of a given age/gender group

Question 31

UL

Answer 31

tolerable upper limit intake max amount of a nutrient that is safe for most healthy people if eating more than UL, there is high risk of adverse effects

Question 32

nutrition related causes of death

Answer 32

heart disease cancer stroke diabetes mellitus

Question 33

6 dietary planning principles

Answer 33

adequacy balance kCalorie control density (nutrient) moderation, variety

Question 34

dietary adquacy

Answer 34

characteristic of a diet that provides all essential nutrients, fiber, and energy necessary to maintain health and body weight

Question 35

dietary balance

Answer 35

providing foods of a number of types in balance so that foods rich in one nutrient don't crowd out foods rich in another nutrient

Question 36

kcalorie (energy) control

Answer 36

management of food energy intake

Question 37

nutrient density

Answer 37

nutrients a food provides relative to the energy it provides more nutrients and fewer calories = higher density

Question 38

moderation

Answer 38

providing enough, but not too much

Question 39

dietary variety

Answer 39

eating a wide selection of foods within and among the major food groups

Question 40

tools used to make a food plan

Answer 40

food groups daily food guide pyramid exchange list for diabetes/weight loss

Question 41

most significant health problems national goals

Answer 41

increase quality of life/years of life decrease disparity between

Question 42

food labels required...

Answer 42

on all processed goods ingredient list, serving size, nutrition facts

Question 43

serving size vs. portion

Answer 43

serving is a measured amount portion is what you eat

Question 44

nutrition facts on a food label

Answer 44

vitamins A, C, calcium, iron

Question 45

ingredient list on a food label

Answer 45

descending order (most to least) by weight

Question 46

health claims

Answer 46

require FDA approval statements that characterize the relationship between a nutrient or other substance in food and a disease or health-related condition

Question 47

structure-function claims

Answer 47

statements that describe how a product may affect a structure or function of the body ex. calcium builds strong bones doesn't require FDA approval