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Nutrition > Nutrition Final > Flashcards

Nutrition Final Flashcards

0
Q

Micronutrients

A

Needed in smaller amounts, vitamins and minerals

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1
Q

Macronutrients

A

Energy yielding nutrients needed in higher amounts, carbohydrates lipids and proteins

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2
Q

Most vital nutrient

A

Water

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3
Q

Not an essential nutrient, but provides energy

A

Alcohol

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4
Q

4 kcal/g

A

Carbohydrates

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5
Q

9 kcal/g

A

Fats

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6
Q

Organic

A

Contains carbon

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7
Q

Proteins contain

A

Nitrogen

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8
Q

Carbohydrates supply

A

Glucose

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9
Q

Vitamin compounds

A

Organic

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10
Q

Mineral compounds

A

Inorganic

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11
Q

Chemical compounds found in food to provide fuel for energy, growth, maintenance, and body process regulation

A

Nutrients

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12
Q

Nonessential, nonnutritive compounds from plants that contribute to health and may play a role in fighting chronic diseases

A

Phytochemicals

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13
Q

What percent of American adults are obese

A

1/3

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14
Q

Estimated average requirement (EAR)

A

Average amount of nutrient known to meet the needs of 50% of individuals of the same age and gender

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15
Q

Recommended dietary allowance (RDA)

A

Average amount of a nutrient that meets the needs of nearly all individuals 97-98%

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16
Q

Adequate intake (AI)

A

Next best estimate of the amount of a nutrient needed to maintain good health

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17
Q

Tolerable upper intake level (UL)

A

Highest amount of a nutrient that is unlikely to cause harm if consumed daily, if consumed higher than UL may cause toxicity

18
Q

Acceptable macronutrient distribution ranges (AMDR)

A

Recommended ranges of intakes for energy containing nutrients
Carbs 1/2
Fat 1/3
Protein 1/4

19
Q

Make half of your plate

A

Fruits and vegetables

20
Q

Nutrient density

A

Foods with high nutrient density have more nutrients per calorie

21
Q

List of ingredients on packaged food

A

Descends in order by weight

22
Q

Challenges of farming

A

High costs, demand for low food prices, competition, dependence on the cooperation of mother nature

23
Q

Agribusiness

A

Blending of agricultural and business entities that affect how food, clothes, and furnishings are developed, processed, distributed, and purchased in United States

24
Q

Top three agricultural food crops grown in the US

A 
#1. Corn
#2. Soybeans
#3. Wheat
25
Q

What percent of the income from US farm is derived from exporting trading with other countries

A

30

26
Q

Number one import to the United States

A

Fish and shellfish

27
Q

Given to cows to increase weight gain meat production and milk production

A

Hormones

28
Q

Recombinant bovine somatotropin (rbST)

A

Synthetically made hormone identical to a cow’s natural growth hormone, stimulates milk production

29
Q

Used to treat sick animals, to preventatively treat animals at risk of becoming sick, and to promote growth by keeping the gut intestines healthy

A

Antibiotics

30
Q

Food policy

A

Can help encourage food producers to create healthier products

31
Q

Viruses

A

Require living host to survive. Norovirus, hepatitis a causes liver damage

32
Q

Bacteria

A

Flourish on living and nonliving surfaces. Most common cause of foodborne illness

33
Q

Parasites

A

Microscopic organisms that take nourishment from hosts

34
Q

Prions

A

Extremely rare but deadly infectious agent

35
Q

People at higher risk for food born illness

A

Young old and sick

36
Q

Pregnant women are more susceptible to

A

Listeriosis, which can cause miscarriage

37
Q

4 “C’s” of food safety

A

Clean, combat cross contamination, cook, color not reliable indicator

38
Q

The danger zone

A

40-140

39
Q

Food insecurity

A

A situation in which members of the household are uncertain whether they will have the resources they need to get adequate amounts of nutritious food

40
Q

Paradoxical effect of food insecurity, low income/malnourishment

A

Increases risk of overweight and obesity

41
Q

Stunted growth

A

Primarily manifested in early childhood

42
Q

Wasting

A

A condition caused by extremely low energy intake from too little food

Nutrition (4 decks)

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