Nutrition Chapter 2

Question 1

Undernutrition - def

Answer 1

state of inadequate nutrition

Question 2

Overnutrtion - def

Answer 2

excess nutrients or eating.

Question 3

Malnourished - def

Answer 3

consuming diet long term that doesn’t meet nutrient needs.

Question 4

Key principles of healthy eating -

Answer 4

balance, variety, moderation.

Question 5

Dietary Reference intake - def

Answer 5

nutrient recommendations.

Question 6

AI -

Answer 6

Adequate Intake. Best estimate of amount of nutrient needed to maintain good health.

Question 7

UL - (TUIL)

Answer 7

Tolerable Upper Intake Level. Highest amount of nutrient that is unlikely to cause harm when consumed daily.

Question 8

EAR

Answer 8

Estimated Average Requirement - average amount of nutrient known to meet the needs of 50% of individuals. Starting point for determining the other values.

Question 9

RDA

Answer 9

Recommended Dietary Allowance - based on EAR, but set higher. Average amount of a nutrient that meets the needs of nearly all individuals.

Question 10

AMDR

Answer 10

Acceptable Macronutrient distribution ranges.

Question 11

AMDR for Carbs, Fat, and Proteins

Answer 11

Carbs - 45-65%
Fats - 20-35%
Proteins - 10-35%

Question 12

2010 Dietary Guidelines for Americans - def

Answer 12

most recent nutrition and physical activity recommendations set by the USDA and Department of Health and Human Services. Updated every 5 years.

Question 13

My plate is __ veggies and fruits and ___ grains and proteins.

Answer 13

Half

Question 14

Nutrient Density - def

Answer 14

amount of nutrients per calories of food.

Question 15

Energy Density - def

Answer 15

measurement of calories in a food compared to the weight or volume of the food.

Question 16

Serving size is about the size of your head? T/F?

Answer 16

NO, your palm!

Question 17

Exchange Lists for Meal planning - info

Answer 17

designed in 1950 to give people with diabetes a structured eating plan. Foods in each group can be exchanged together.

Question 18

Food labels - since/??

Answer 18

1920, by FDA.

Question 19

Nutrient Content claims -

Answer 19

describe level or amount of nutrient in product.

Question 20

Health claims -

Answer 20

describe relationship between food or dietary compound and disease or health-related condition.

Question 21

Structure-Function claims

Answer 21

Describe how nutrient or dietary compound affects the structure or functions of the human body.

Question 22

Functional Foods…..

Answer 22

have a positive effect on health beyond providing basic nutrients.

Question 23

Zoochemicals -

Answer 23

compounds found in animal food products that benefit health, like Omega-3 fatty acids in fatty fish.