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NUTR 120 > Modul1: Final Exam > Flashcards

Modul1: Final Exam Flashcards

1
Q

4 types of Food Serving Categories

A
  1. Vegetables and Fruit
  2. Grain Products
  3. Milk and Alternatives
  4. Meat and Alternatives
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2
Q

Serving size for Vegetables and Fruits

A

Males: 8-10
Females: 7-8

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3
Q

Serving Size for Grain Products

A

Males: 8
Females: 6-7

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4
Q

Serving size for milk and alternatives

A

Males: 2
Females: 2

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5
Q

Serving size for Meat and Alternatives

A

Males: 3
Females: 2

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6
Q

Serving size for bread

A

1 slice

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7
Q

Serving size for fruit juice

A

1/2 cup

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8
Q

Serving size for milk

A

1 cup

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9
Q

Serving size for yogurt

A

3/4 cup

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10
Q

Serving size for legumes

A

3/4 cup

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11
Q

How do we describe our diet

A
  1. In terms of food
  2. In terms of Nutrients in food
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12
Q

What did 2019 foodguide lack?

A

Quantifying how much food u need

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13
Q

2007 food guide has emphasis on __________

A

Liquid milk

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14
Q

If you follow 2019 food guide, what will you lack?

A

Vitamin D
Calcium
Pottasium

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15
Q

List the 6 Nutrients

A

Carbohydrates
Fats
Proteins
Vitamins
Minerals
Fibre

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16
Q

Macronutrients

A

In gram Quantities
Carbohydrates
Fats
Proteins

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17
Q

Micronutrients

A

In mg quantities
Vitamins
Minerals

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18
Q

how much % Protein do we need

A

10 - 35

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19
Q

How much % fat do we need

20
Q

How much % carbohydrate do we need

21
Q

How to calculate BMI

A

Kg/m squared

22
Q

BMI < 18.5

A

underwight
Increased health risk

23
Q

BMI 18.5 - 24.9

A

Healthy weight
Least risk

24
Q

BMI 25.0 - 29.9

A

Overweight
Increased risk

25
Q

BMI 30.0 - 34.9

A

Obese
High risk

26
Q

BMI 35.0 - 39.9

A

Very high risk

27
Q

BMI > 40.0

A

Extremely high risk

28
Q

2 reasons why obesity has become as epidemic

A
  1. Less Physical Activity
  2. Toxic Food enviroment
29
Q

Zinc protects _________

30
Q

Trends in Mortality rates in high due to high intake of ______________

31
Q

Trends in DALY rates is due to low intake of ________

A

Whole grains

32
Q

Essential Nutrients for Carbs

33
Q

Fats have _______ essential and they are _________

A

2
Inolenic acid
Alpha inolenic acid

34
Q

Proteins have ______ essential nutrients

35
Q

All vitamins are essential except Vitamin _____

36
Q

All minerals are essential

True or False

37
Q

Fats are essential for _____ health

38
Q

Atwater factor for Carbs

39
Q

Atwater factor for protein

40
Q

Atwater factor for fat

41
Q

Atwater factor for ethanol

42
Q

3 criteria for “Eating well with Canada’s food guide”

A
  1. Variety
  2. Moderation
  3. Balance and proportion
43
Q

Amount of a nutrient that meets 1/2 of a particular population ________

44
Q

Calculated from EAR
Average daily nutrient amount that covers the needs of almost all healthy people in the population

NUTR 120 (12 decks)

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