NSCF Nutritional Evaluation

Question 1

Food labels express the nutrient list using ______- represents the content of one serving as a percentage of daily need based on a 2,000-kcal diet (not applicable to all athletes)

Answer 1

Daily Values (DV)

Question 2

Free means:

Answer 2

less than 0.5g or 5mg or 5kcal

Question 3

Low means:

Answer 3

consumed regularly without excessive intake

Question 4

Low calorie means:

Answer 4

less than 40kcal

Question 5

Low fat means:

Answer 5

less than 3g

Question 6

Low Cholesterol means:

Answer 6

less than 20 mg

Question 7

Low sodium means:

Answer 7

less than 140mg

Question 8

Light means 1 of 3 things:

Answer 8

1. 1/3 of calories
2. Low sodium/fat by 50%
3. refer to appearance (light brown sugar)

Question 9

Reduced means:

Answer 9

less than 25%

Question 10

Lean means:

Answer 10

Less than 10g of fat
less 2.5 saturadted fat
less 95mg of cholesterol

Question 11

Good Source

Answer 11

10 - 19% of the daily value

Question 12

High in

Answer 12

20% or more of daily value

Question 13

Extra

Answer 13

10% more than the daily Value in the reference food

Question 14

Very Low sodium

Answer 14

35mg for less

Question 15

Sodium free

Answer 15

less than 5mg

Question 16

High Fiver

Answer 16

5g or more

Question 17

______ is evades digestion in the small intestines; occurs naturally in foods such as green bananas, oats, and legumes, and is used as an additive for improved glycemic control to help manage diabetes

Is added to food to offer lower caloric content, higher fiber and improved texture

Improved glycemic control

Attenuation of fasting plasma triglyceride and cholesterol levels

Elevated mineral absorption

Clinical trials suggest positive impacts on gut microbiota and inflammatory mediators

Answer 17

Resistant starch

Question 18

Food recall

Answer 18

Remebering what you ate within 24 hours (not accurate)

Question 19

Food recording / log

Answer 19

can use apps

Question 20

Food frequency questionnaire

Answer 20

Essentially a pre-set food recall questionnaire; includes various questions and a finite list of foods and beverages (generally 100-150 population-specific sources)

Question 21

Food screener

Answer 21

Popular software method for quickly collecting data for epidemiological studies and related research

data over a specific period

Question 22

In any case, data should be evaluated for ___, _____, _____,, and _____.

Answer 22

1. energy content
2. energy nutrient distribution
3. quality food choices varieety
4. nutrient balance

Question 23

What comprises total daily energy expenditure (TDEE)

Answer 23

1. includes resting metabolic rate (RMR),
   +
   physical activity
   +
   and thermic effect of food (TEF)

Question 24

Total daily energy expenditure (TDEE)

Answer 24

total energy cost over a 24-hour period; calculated by adding resting metabolic rate, voluntary metabolism, and the thermic effect of food

Question 25

Resting metabolic rate (RMR)

Answer 25

rate by which the body expends energy to support all vital functions = 1 MET

Question 26

Thermic effect of food (TEF):

Answer 26

constitutes the increase in caloric expenditure attributable to the digestion/assimilation of consumed foods up to 15% of daily expenditure

Question 27

basal metabolic rate (BMR)

Answer 27

(0.9 METs) lowest resting metabolic rate possible

Question 28

Resting Metabolic Rate RMR

Answer 28

Kcal burn at rest by breathing 1. RMR Proportional to bidy size 2. RMR decreases with age 3. Muscle is more metabolicllly active than fat

Question 29

Cunningham Lean Mass Equation

Answer 29

RER 22(Fat-Free Mass) + 500

Question 30

Harris-Benedict Equation

Answer 30

Best Males = 13.40(weight) + 4.799(height) – 5.68(age) + 88.36 Females = 9.25(weight) + 3.098(height) – 4.33(age) + 447.59

Question 31

Thermal of fat Carbohydrates Protein alcohol

Answer 31

fat 0-3% Carbohydrates 5-10% Protein 20-30% alcohol 10 -30%