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Nutrition > Overview > Flashcards

Overview Flashcards

1
Q

What are the three food preferences you have at birth?

A

sweet, savory, and high fat

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2
Q

What 10 things influence food choices?

A
  • preferences
  • habit
  • ethnic heritage and regional cuisine
  • social interactions
  • availability, convience, and economy
  • positive and negative associations
  • emotions
  • values
  • body weight and image
  • nutrition and health benefits
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3
Q

What are foods that have a potentially beneficial affect on health when consumed as part of a varied diet on a regular basis at effective levels?

A

functional foods

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4
Q

What are the 6 nutrients?

A
  • water
  • carbohydrates
  • lipids
  • proteins
  • vitamins
  • minerals
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5
Q

What percent of the body is water?

A

60%

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6
Q

What percentage of male body is fat?

A

18-21%

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7
Q

What percentage of the female body is fat?

A

23-26%

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8
Q

What are nutrients a person must obtain from food because the body cannot make them for itself in sufficient quality to meet physiological needs?

A

essential nutrients

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9
Q

How many essential nutrients are there?

A

about 40

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10
Q

How many kcals do carbohydrates provide?

A

4 kcal/g

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11
Q

How many kcals do protein provide?

A

4 kcal/g

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12
Q

How many kcals do fat provide?

A

9 kcal/g

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13
Q

How many kcal do alcohol provide?

A

7 kcal/g (empty calories)

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14
Q

What organic substance is required in small amounts and facilitate the release of energy from carbohydrates, fat, and protein?

A

vitamins

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15
Q

Do vitamins provide energy?

A

no

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16
Q

What are the four fat soluble vitamins?

A

A,D,E,K

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17
Q

What inorganic substance is required in small amounts and found in bones and teeth, helping the body fluid balance and composition?

18
Q

What are the 7 major minerals?

A

Ca, P, K, Na, Cl, M, S

19
Q

What substance provides the environment in which nearly all of the bodies activities are conducted and is important in metabolic reactions, cell transport, and waster removal?

20
Q

What is the set of reference values used to plan and assess nutrient intakes of healthy people?

A

Dietary Reference Intakes (DRI)

21
Q

What four values make up the DRI?

A

Estimated Average requirements (EAR)
Recommended Dietary Allowances (RDA)
Adequate Intakes (AI)
Tolerable Upper Intake Levels (UL)

22
Q

What is the average daily amount of a nutrient that will maintain a specific biochemical or physiological function in half the healthy people of a given age and gender group?

A

Estimated Average Requirement (EAR)

23
Q

What is the average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people?

A

Recommended Daily Allowance (RDA)

24
Q

True or False? RDA is greater than EAR.

25
Q

What is the average daily amount of a nutrient that appears to be sufficient to maintain a specified criterion?

A

Adequate Intakes (AI)

26
Q

True or False? AN EAR is needed to set an RDA.

27
Q

True or False? AI reflects the average amount of a nutrient that a healthy group of people consumes.

28
Q

What is the maximum daily amount of a nutrient that appears safe for mostly healthy people and beyond which there is an increased risk of adverse health effects.

A

Tolerable Upper Intake Levels (UL)

29
Q

What is the average dietary energy intake that maintains energy balance and good health in a person of a given age, gender, weight, height, and level of physical activity?

A

Estimated Energy Recommendations (EER)

30
Q

True or False? In order to make an energy recommendations you must know ALL of the following: age, gender, weight, height, and level of physical activity.

31
Q

What are the Acceptable Macronutrient Distribution Ranges (AMDR) for carbohydrates?

A

45-65% kcal

32
Q

What are the Acceptable Macronutrient Distribution Ranges (AMDR) for fat?

A

20-35% kcal

33
Q

What are the Acceptable Macronutrient Distribution Ranges (AMDR) for protein?

A

10-35% kcal

34
Q

What nutrient deficiency leads to Rickets?

35
Q

What nutrient deficiency leads to Scurvy?

36
Q

Nutrient excess is associated with what kind of diseases?

A

chronic diseases

37
Q

What are the 4 leading causes of death in the US among diseases associated with diet?

A
  1. Heart disease
  2. Cancers
  3. Strokes
  4. Diabetes mellitus
38
Q

True or False? Risk factors tend to cease over time.

A

False. Risk factors tend to persist over time.

39
Q

True of False? Risk factors tend to cluster?

40
Q

True or False? Multiple risk factors act synergistically to decrease the risk of disease dramatically.

A

False. Multiple risk factors act synergistically to increase the risk of disease dramatically.

41
Q

True or False? Only 2/3 of American do not smoke or drink alcohol excessively.

42
Q

What are the top three factors contributing to deaths in the US?

A
  1. tobacco
  2. poor diet/inactivity
  3. alcohol

Nutrition (9 decks)

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