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HeaL 257 > Test 1 > Flashcards

Test 1 Flashcards

1
Q

The study of foods, their nutrients, and other chemical constituents.

A

Nutrition

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2
Q

Access at all times to a sufficient supply of safe, nutritious foods.

A

Food Security

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3
Q

Food insecurity exists in __% of the United States and _% of Canadian households.

A
  1. 3 percent

7. 7

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4
Q

Most food-insecure individuals live in a household with one or more _______-________.

A

full time worker

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5
Q

The amount of the greenhouse gas carbon dioxide emitted by farming, food production, a person’s activities, or a product’s manufacture and transport

A

Carbon Footprint

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6
Q

Type of foods that are recognized as the most important component of a healthy and sustainable diet.

A

Plant (foods)

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7
Q

A unit of measure of the amount of energy supplied by food.

A

Calorie

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8
Q

Chemical substances in food used by the body for growth and health

A

Nutrients

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9
Q

Chemical substances that prevent or repair damage done to cells caused by exposure to oxidizing agents.

A

antioxidant

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10
Q

A unit of measure of the amount of energy supplied by a food.

A

calorie

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11
Q

Slow-developing, long-lasting diseases that are not contagious. They can be treated but aren’t always cured.

A

chronic diseases

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12
Q

List 3 types of chronic diseases

A

heart disease
diabetes
cancer

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13
Q

Foods that provide an excess of energy or calories in relation to nutrients.

A

Empty calorie foods

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14
Q

List some examples of empty calorie foods

A

soft drinks
candy
alcohol
animal fats

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15
Q

The study of foods, their nutrients, and other chemical constituents.

A

Nutrition

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16
Q

Foods that provide relatively high levels of calories per unit weight of the food.

A

energy-dense foods

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17
Q

Examples of energy-dense foods

A

fried chix’n
cheese burgers
breakfast sandwich
potato chips

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18
Q

Foods that contain relatively high amounts of nutrients compared to their calorie level.

A

nutrient-dense foods

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19
Q

Give some examples of nutrient-dense foods

A 
Broccoli
collards
bread
cantaloupe
lean meats
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20
Q

Nutrients that are required for normal growth and health that a body can generally not produce or produce in sufficient amounts.

A

Essential nutrients

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21
Q

Essential nutrients must be obtained through

A

someone’s diet

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22
Q

The chemical changes that take place in the body.

A

Metabolism

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23
Q

Give an example of a metabolic process.

A

the formation of energy from carbohydrates

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24
Q

Limited or uncertain availability of safe, nutritious foods, or the ability to acquire them in socially acceptable ways.

A

Food insecurity

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25
Q

Poor nutrition resulting from an excess or lack of calories or nutrients.

A

malnutrition

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26
Q

Access at all times to s sufficient supply of safe, nutritious foods.

A

Food security

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27
Q

Scientifically agreed-upon standards of daily intake of nutrients from the diet developed for use on nutrition labels. The % Daily Values listed in nutrition labels represent the percentages of the standards obtained from one serving of the food product

A

% Daily Value (%DV)

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28
Q

Statement appearing primarily on dietary supplement labels that describes the effect a supplement may have on the structure or function of the body. Such statements cannot claim to diagnose, cure, mitigate, treat, or prevent disease.

A

Structure/Function Claim

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29
Q

The addition of one or more vitamins and/or minerals to a food product.

A

Fortification

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30
Q

Any product intended to supplement the diet, including vitamins, minerals, proteins, enzymes, herbs, hormones, and organ tissue; such products must be labeled “Dietary Supplement.”

A

Dietary Supplements

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31
Q

Any substances added to food that become part of the food or affect the characteristic of the food. The term applies to substances added both intentionally and unintentionally to the food.

A

Food Additives

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32
Q

The replacement of thiamin, riboflavin, niacin, and iron lost when grains are refined

A

Enrichment

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33
Q

What diseases can lead to malnutrition?

A

Diarrhea
Alcoholism
Cancer
HIV/AIDS

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34
Q

Give some examples of non-essential nutrients

A

cholesterol, creatine, and glucose

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35
Q

Give some examples of essential nutrients

A

iron, calcium, vitamin A

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36
Q

Chemical substances in plants

A

Phytochemicals

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37
Q

What is phytochemicals’ function in the body?

A

(Diets rich in) phytochemicals reduce the risk of some cancers, heart disease, infections, and other disorders

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38
Q

List the micronutrients

A

vitamins & minerals

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39
Q

List the macronutrients

A

Water, Carbohydrates, Protein, Fats (or Lipids)

40
Q

Estimates of safe upper limits of nutrient intakes/are amounts that shouldn’t be exceeded due to toxicity reasons.

A

Tolerable Upper Intake Levels (ULs)

41
Q

Nutrient intake standards for healthy people, used for disease prevention

A

(DRIs) or Dietary Reference Intakes

42
Q

Recommended intakes for nutrients for which there is not enough evidence to determine RDAs

A

Adequate Intakes (AIs)

43
Q

Recommended levels of nutrient intakes needed to prevent deficiency disease (based on age, sex, and condition).

A

RDAs/ Recommended Dietary Allowances

44
Q

slow-developing, long-lasting diseases that are not contagious.

A

chronic diseases

45
Q

What are adults living in food-insecure household more likely to experience compared to food secure adults?

A
  • Have poor diets
  • be obese
  • have hypertension, diabetes, or heart disease
46
Q

An _____ diet includes a wide variety of foods that together provide sufficient levels of calories and nutrients.

A

Adequacy

47
Q

_____ means a diet consisting of many different foods from all the food groups to obtain assorted nutrients & phytochemical(s)

A

Variety

48
Q

A ____ diet is one that provides neither too much or too little of nutrients and other components of food such as fat & fiber.

A

balanced

49
Q

ChooseMyPlate.org recommends consumption of fewer
1)
2)
3)

A

1) animal fat
2) sugar
3) salt

50
Q 
ChooseMyPlate.org encourages individuals to consume greater quantities of:
1)
2)
3)
4)
5)
6)
A

1) vegetables
2) fruits
3) whole grains
4) dried beans
5) low-fat meats
6) dairy products

51
Q

Human body is built to function best on a diet that is:

A
  • low in sodium
  • contains lean protein
  • high in fiber (abundant vegetables, and fruit)
52
Q

What are the #1&2 causes of death in America?

A 
#1 = heart disease
#2 = cancer
53
Q

Together, heart disease and cancer can account for ___ percent of all deaths in the US.

A

48 (percent)

54
Q

What foods are most likely to increase inflammation or oxidative stress?

A
  • Foods high in animal-fat (ie, high levels of trans and saturated fat(s)
  • side note: low consumption of grains, veggies, and fruit
55
Q 
List four chronic diseases that can be linked to diets:
1)
2)
3)
4)
A

1) heart disease
2) cancer
3) osteoporosis
4) tooth decay

56
Q

Diets high in animal fat have been known to cause what chronic disease?

A

heart disease

57
Q

Diets low in fruits and veggies have been known to cause what chronic disease?

A

cancer

58
Q

Diets low in calcium and vitamin D have been known to cause what chronic disease?

A

osteoporosis

59
Q

Diets high in sugar have been known to cause what chronic disease?

A

tooth decay

60
Q

List some dietary factors associated with stroke.

A
  • low vegetable and fruit intake
  • excessive alcohol intake
  • high consumption rates of animal-fats within a person’s diet.
61
Q

What is the main recommendations of Choose My Plate?

A

Focus on the incorporation of nutrient-dense foods.

62
Q 
ChooseMyPlate recommends we focus on incorporating basic, nutrient-dense foods such as...
1)
2)
3)
4)
A

1) whole grain products
2) veggies and fruit
3) lean meats and fish
4) dried beans

63
Q

Considering genetic makeup, lifestyle, environmental exposure to toxins and access to health care – which one has the greatest impact on our physical health?

A

Lifestyle

64
Q

Western-type/style diets are high in…
1)
2)
3)

A

1) animal fats (ie, saturated and trans fats)
2) salt
3) sugar

65
Q

Western-type/style diets are low in…
1)
2)
3)

A

1) fruits
2) vegetables
3) whole grains

66
Q

What dietary practices reduce inflammation and oxidative stress?
1)
2)
3)

A

1) less saturated and trans fats
2) more omega-3 fatty acids (from fish and seafood)
3) more veggies, fruits, and whole grains (*antioxidant-rich)

67
Q

Why is food fortified today?

A

To reduce risk of chronic diseases.

68
Q

Which foods must have a label on it?

A

Foods that contain more than one ingredient

69
Q

What has to be included on the nutrition food label? (x6)

A

1) serving size
2) calorie value
3) nutrient content
4) ingredients
5) any info pertaining to a claim that is made on the item’s packaging
6) % Daily Value column

70
Q

Why are food additives placed into foods?

A
  • enhance flavor and color
  • enhance shelf life
  • enhance nutrient content
71
Q

The two most common food additives

A

sugar + salt

72
Q

_______ uses X-rays, gamma rays or electron beams to kill insects, bacteria, molds, and other microorganisms (typically found in food).

A

Irradiation

73
Q

What does the process of irradiation do to or for food(s)?

A
  • enhances the shelf-life

- decreases the risk of food borne illness

74
Q

What is added to food to reduce neural tube defects?

A

Folate

75
Q

List the “BIG EIGHT” allergens.

A
  1. milk
  2. eggs
  3. fish
  4. shellfish
  5. tree nuts
  6. wheat
  7. peanuts
  8. soy beans
76
Q

Nutrient intake standards for healthy people, used for disease prevention.

A

DRIs or Dietary Reference Intakes

77
Q

Nutrient intake standards for healthy people, used for disease prevention.

A

DRIs or Dietary Reference Intakes

78
Q

Nutrient intake standards for healthy people, used for disease prevention.

A

DRIs or Dietary Reference Intakes

79
Q

What foods are enriched?

A

bread, cornmeal, pasta & other products made from refined grains

80
Q

Corn meal; Rice Dream; Quaker grits; white rice Barilla macaroni elbows

A

all enriched foods

81
Q

Criteria for a food to be considered low fat:

A

3 or fewer grams of fat

82
Q

% DV:

5%

A

low

83
Q

% DV:

10 - 19%

A

good

84
Q

% DV:

20% or higher

A

high

85
Q

Ingredients on a label are listed in order from highest to lowest in what?

A

weight

86
Q

List the 4 levels of organic.

A

1) 100% organic
2) “organic” = 95%
3) Made with organic ingredients = 70 percent organic
4) “Some Organic ingredients” = > 70% organic

87
Q

2nd level organic =

A

“Organic” or 95 percent

88
Q

3rd tier of organic foods:

A

“Made with organic ingredients” or greater than 70 percent

89
Q

4th tier organic foods:

A

“some organic ingredients” = less than 70%

90
Q

“Organic”

A

95 percent

91
Q

“Made with organic ingredients”

A

greater than 70 percent organic

92
Q

“some organic ingredients” –>

A

less than 70%

93
Q

What is the most current version of the USDA food guide called?

A

Dietary Guidelines for America

94
Q

the acceptable macronutrient distribution ranges: percentage values of total caloric intake recommended for each energy nutrient (fat, protein, carbohydrates)

A

AMDRs Acceptable Macronutrient Distribution Range

95
Q

AMDR for protein

A

between 10-35%

96
Q

AMDR for fat

A

20-35%

97
Q

AMDR for carbs

A

45-65%

HeaL 257 (6 decks)

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