Nutritional Food Groups

Question 1

Hippocrates

Answer 1

scientific history; advised a prudent lifestyle, avoid fats, sleep and be active

Question 2

nutrition

Answer 2

science of food and relationship to health

Question 3

community nutrition

Answer 3

practical application of nutrition ot promote health/welbeeing in a group

Question 4

what is a healthy diet

Answer 4

1. fulfills energy needs; macro
2. produces sufficent amounts of essential nutrients (micro)
3. reduces risk of disease
4. is safe to consume

Question 5

3 aspects of nutrition science

Answer 5

1. physiological/biological processes of nourishment
2. diesase of excess/lack of nutrients and malnutrition
3. why people eat (pyschologicaly)

Question 6

nutrient density

Answer 6

a food with large nutrients relative to the number of calories

Question 7

RDA

Answer 7

reccomendded dietary allowance

-> daily nutrient intake levels sufficient to meet nutriet in 90% of healthy people

Question 8

AI

Answer 8

adequate intake: number of nutrients needed for most people

Question 9

EAR

Answer 9

estimated average requirement: number of nutrients for 50% of people of a specific age/gender

Question 10

UL

Answer 10

tolerable upper intake levels: maximum number of nutrients tha tpose a risk in healthy people when consumed daily

Question 11

calorie recommendations for a person

Answer 11

RDA+ meat to reduce obesity using reference man/woman

1800 c per day (fao); 50 from carbs

Question 12

6 food groups

Answer 12

1. breads, cereals, rice, pasta (33%)
2. vegetables + 3. fruits(33%)
3. milk/dairy (15%)
4. meat, poultry, fish, eggs, nuts, legumes (12%)
5. fats, oils, sweets (7%)

Question 13

what is a creal

Answer 13

grasses cultivated for edible parts; consist of germ, endosperm and bran

its a staple crop!

Question 14

grains

Answer 14

1. whole grains= all cereal parts (so fibre, folate, thiamin, vitamins, etc. )
2. refined grain (reduced nutrients= less fibre and nutrient)

Question 15

global grains

Answer 15

wheat (medditerean)
teff (sub-saharan africa)
rye (central/eastern europe)
quinoa, amaranth (latin america)

Question 16

vegetables

Answer 16

plant parts: longer life and antiodiant
roots/tubers
bulbs
stems
leaves
flowers
peans/legumes

Question 17

fruits

Answer 17

flesh part of a plant with a seed
high in vitamin c, folate, cartenoids, potatssium
good sugar for energy

Question 18

milk and dairy

Answer 18

high fat and protein
high calcium
low iron

in milk: lactose is the principle sugar that enhances calcium/phosphorous absorbtion

Question 19

meat/fish/poultry/eggs/nuts/legumes

Answer 19

protein
iron
niacin
vitamin b 12

Question 20

nuts/seeds

Answer 20

high fat and energy

high in omega 3

Question 21

legumes

Answer 21

edible seeds; healthy eating

good protein and fibre

Question 22

what is food ‘gamme’ classification

Answer 22

how processed/preserved it is

Question 23

gamma 1

Answer 23

fresh foods i.e. no presertative treatment

Question 24

gamma 2

Answer 24

food preserved by themral treament

canned/pasteurized

Question 25

gamma 3

Answer 25

frozen (veggies, fish)

Question 26

gamma 4

Answer 26

minimally preserved (pre-cut/ready to use)

Question 27

gamma 5

Answer 27

conviencne food (lasagna, pizza)

Question 28

pros of canned food?

Answer 28

optimized production time
faster service
less manpower= servings
increases menu options
standarization of a product