LESSON 1

Question 1

is that which nourishes the body; anything eaten or drunk

Answer 1

food

Question 2

the science of foods and the nutients and other substances

Answer 2

nutrition

Question 3

are components of food that need by the body in adequate amounts in order to grow, reproduce and lead a normal healthy life

Answer 3

nutrients

Question 4

becomes an integral part of people’s lifestyle; peoplesometimes find it difficult to change their eating habits

Answer 4

food choices

Question 5

influence health- both positively and negatively

Answer 5

food choices

Question 6

six classes of nutrients

Answer 6

water, carbohydrates, fats, protein, vitamins, and minerals

Question 7

the body must obtain many nutrients from foods, the nutrients that foods must supply are called

Answer 7

essential nutrients

Question 8

what aŕe the organic nutrients

Answer 8

carbohydrates, fats, protein, vitamins

Question 9

what are the inorganic nutrients

Answer 9

minerals and water

Question 10

2 classifications of nutrients

Answer 10

micronutrients
macronutrients

Question 11

food that give large amount of nutrients
ex: CHO, fats, proteins

Answer 11

macronutrients

Question 12

foods that give little amount of nutrients
ex: vitamins, minerals, water

Answer 12

micronutrients

Question 13

set of standards that define the amounts of energy, nutrients, other dietary compounds that best support health

Answer 13

dietary reference intake (DRI)

Question 14

set of values reflecting the average daily amounts of nutrients considered adequate to meet the known nutrient needs of practically all healthy people in a particular life stage

Answer 14

RECOMMENDED DIETARY ALLOWANCES (RDA)

Question 15

set of values that are used as guides for nutrient intakes when scientific evidence is inufficient to determine an RDA

Answer 15

ADEQUATE INTAKES (AI)

Question 16

the average daily nutnent intake levels (estimated to meet the requirements of half of the healthy individuals in a given age and gender group used in nutrition research

Answer 16

EAR (ESTIMATED AVERAGE REQUIREMENT)

Question 17

set of values reflecting the highest average daily nutrient intake levels that are likely to pose no risk of toxicity to almost all healthy individuals in a particular life stage and gender group.

Answer 17

TOLERABLE UPPER INTAKE LEVELS (UL)

Question 18

is most appropriately used to develop and evaluate nutrition programs for groups such as schoolchildren or military personnel

Answer 18

EAR

Question 19

or Al if an an RDA is not available) can be used to set goals for individuals.

Answer 19

RDA

Question 20

help to keep nutrient intakes below the amounts that increase the risk of toxicity

Answer 20

UL

Question 21

set at a level of energy intake predicted to maintain energy balance in a healthy adult of a defined age, gender, weight, height, and physical activity level.

Answer 21

ESTIMATED ENERGY REQUIREMENTS (EER)

Question 22

To that end, the committee established healthy ranges of intakes for the energy-yielding nutrients carbohydrate, fat, and protein

Answer 22

ACCEPTABLE MACRONUTRIENTS DISTRIBUTION RANGES (AMDR)

Question 23

percent of kcalories from carbohydrates

Answer 23

45-65

Question 24

percent of kcalories from fats

Answer 24

20-35

Question 25

percent of kcalories from protein

Answer 25

10-35

Question 26

overconsumption of food energy or nutrients sufficient to cause disease or increased susceptibility to disease, a form of malnutrition.

Answer 26

OVERNUTRITION

Question 27

under consumption of food energy or nutrients severe enough to cause disease or increased susceptibility to disease, a form of malnutrition.

Answer 27

UNDERNUTRITION

Question 28

six characteristics of nutrious diet

Answer 28

ADEQUACY
BALANCE
KCALORIE (ENERGY) CONTROL
NUTRIENT DENSITY
MODERATION
VARIETY

Question 29

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

Answer 29

ADEQUACY

Question 30

dietary characteristic of providing foods in proportion to one another and in proportion to the body’s needs

Answer 30

BALANCE

Question 31

Foods provide the amount of energy needed to maintain a healthy body weight-not more, not less

Answer 31

KCALORIE (ENERGY) CONTROL

Question 32

measure of the nutrients a food provides relative to the energy it provides. The more nutrients and the fewer kcalories, the higher the nutrient density

Answer 32

NUTRIENT DENSITY

Question 33

the provision of enough, but not too much, of a substance

Answer 33

MODERATION

Question 34

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

Answer 34

VARIETY

Question 35

describes a lifestyle that includes only the activities typical of day-to-day life

Answer 35

SEDENTARY

Question 36

describes a lifestyle that includes physical activity equivalent to walking more than 3 miles per day at a rate of 3 to 4 miles per hour, in addition to the activities typical of day- to-day

Answer 36

ACTIVE

Question 37

requires food labels to include key nutrition facts

Answer 37

FDA

Question 38

provides such information as serving sizes, Daily Values, and nutrient quantities.

Answer 38

NUTRITION FACTS PANELS

Question 39

provides a ballpark estimate of how individual foods contribute to the total diet. It compares key nutrients in a serving of food with the daily goals of a person consuming 2000 kcalories

Answer 39

% DAILY VALUE

Question 40

statements that characterize the quantity of a nutrient in a food

Answer 40

NUTRIENT CLAIMS

Question 41

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

Answer 41

HEALTH CLAIMS

Question 42

statements that describe how a product may affect a structure or function of the body; for example, “calcium builds strong bones”

Answer 42

STRUCTURE-FUNCTION CLAIMS

Question 43

claims that do not require FDA authorization

Answer 43

STRUCTURE-FUNCTION CLAIMS