Test 1 Review (U1-4) Flashcards
1
Q
Define a calorie
A
The amount of energy required to raise 1kg (1L) of water by 1 degree Celsius.
2
Q
How many calories does fat contribute per gram?
A
9
3
Q
How many calories do Protien and carbs contain per gram?
A
4
4
Q
How many calories does alcohol contribute per gram?
A
7
5
Q
Is alcohol considered a nutrient?
A
No, it interferes w/ growth and maintenance and repair of body tissues.
6
Q
Recommended percentage of daily intakes from carbs, lipids, and Protien
A
Carbs: 55% (45-65 range)
Lipids: 30% (20-35 range)
Proteins 10-35% (some say 10-15)
7
Q
No more than _% of daily fat should be saturated fat
A
10%
8
Q
80% of our daily Protein intake should come from?
A
Plant based protein
9
Q
What percent of energy expenditure (usage) comes from the BMR (involuntary activities)
A
50-65%
10
Q
What hormone directly controls basal metabolism?
A
Thyroxin
11
Q
What percentage of daily calories are spent thru physical activity?
A
30%
12
Q
What percentage of daily calories are spent thru the thermic effect of food?
A
5-10%
13
Q
How does age affect BMR?
A
As you age, it goes down.
14
Q
How does weight/height affect BMR?
A
Bigger you are, higher the BMR
15
Q
How does fever & stress affect BMR?
A
It goes up
16
Q
How does environmental temp. affect BMR?
A
Hot temp & cold temp both equal higher BMR
17
Q
How does fasting/starvation affect BMR?
A
It goes down
18
Q
How does thyroid/thyroxine affect BMR?
A
high thyroxine increases BMR, low decreases
19
Q
How does malnutrition affect BMR?
A
Goes down
20
Q
What is the hormone leptin?
A
Stops you from feeling full
21
Q
DRI
A
Dietary Reference Intakes
22
Q
RDA
A
Recommended Dietary Allowances
23
Q
AI
A
Adequate Intakes
24
Q
UL
A
Tolerable Upper Intakes Level
25
EAR
Estimated Average Requirements
26
AMDR
Acceptable Macronutrient Distribution Ranges
27
Designed for health maintenance, for healthy people. used to compare/assess our nutrition/diet status/adequacy.
DRI
28
Intake goals; daily average intake level that when met meets the needs of nearly all healthy people. Derived from EAR.
RDA
29
Highest average daily intake level of a nutrient likely to pose no risk of toxicity
AI
30
Highest average daily intake level likely to pose no risk of toxicity
UL
31
Avg daily nutrient intake estimated to meet the requirements of half the healthy individuals. The basis upon RDA values.
EAR
32
Values for macros expressed as percentages of total daily caloric intake
AMDR
33
These recommendations are set whenever scientific data are insufficient to allow establishment of an RDA value
AI
34
Daily values reflect the needs of an average person eating _____ cal/day.
2000-2500
35
DV apply to people _ years and older.
4
36
Studies of individuals that yield observations that may lead to possible avenues of research
Case studies
37
Studies of populations; often used in nutrition to search for correlations between dietary habits and disease incidence; a first step in seeking nutrition-related causes of diseases
Epidemiological
38
Studies of populations in which observation is accompanied by experimental manipulation of some population members
Intervention
39
Studies that are performed under tightly controlled conditions and are designed to pinpoint causes and effects.
Laboratory
40
What is the most energy rich nutrient?
Fat
41
Food with __% DV is considered high in that nutrient
20
42
1. Which of the following statements about Daily Values (DV) is the most accurate?
A) They are based on nutrient recommendations for a 3000 cal diet
B) They are the best way to compare the nutritional content of packaged foods.
C) They are required on Canadian food labels and restaurant menus.
D) They are useful as nutrient intake goals for all adults.
B) They are the best way to compare the nutritional content of packaged foods.
43
2. What anthropometric information may be obtained as part of an individual's nutritional assessment?
A) glucose level
B) food intake
C) body height
D) Health History
C) body height
44
3. Which of the following characteristics applies to alcohol?
a) It contributes no calories
B) it interferes w repair of body tissues
c) it is a nutrient
D) it is non-toxic to the body
B) it interferes w repair of body tissues
45
4. Which of the following conditions is the most responsive to nutrition?
a) Diabetes
b) Iron deficiency anemia
c) sickle cell
D) heart disease
b) Iron deficiency anemia
46
5. What is the name for the type of fat in butter, milk, and other dairy products that has shown some healthful biological activity in animal studies?
a) omega 12 fatty acid
b) essential fatty acid
c) miso fatty acid
D) conjugated linoleum acid
D) conjugated linoleum acid
47
6. You are speaking to a group of consumers about ways to use food labels to choose healthy foods in the grocery store. Which of the following points would you emphasize during your presentation?
a) understanding that the DV% are based on a 3000 cal diet
b) using the grams on labels to calc % for DV
c) comparing the number of food additives in a product
d) understanding the descriptior terms on food labels
d) understanding the descriptior terms on food labels
48
7. Sugar, butter, and corn oil provide few nutrients with many Calories. What is the name for these types of foods?
A) partitioned
b) enriched
c) processed
d) natural
A) partitioned
49
8. Three ounces of beef stew offers about the same amount of iron as three ounces of water-packed tuna, but the beef contains over 300 Calories while the tuna contains about 100 Calories. What is the term for this difference?
A) balance
b) moderation
c) dietary variety
D) nutrient density
D) nutrient density
50
9. What number of core food components must be listed on the Nutrition Facts panel on a food label in Canada?
13
51
10. According to Canada Food Guide, which of the following food items in considered one food guide serving?
A) 1 egg
b) 15 ml PB
c) 30g cooked fish
D) 175ml cooked legume
D) 175ml cooked legume
51
10. According to Canada Food Guide, which of the following food items in considered one food guide serving?
A) 1 egg
b) 15 ml PB
c) 30g cooked fish
D) 175ml cooked legume
D) 175ml cooked legume
52
Enriched and fortified foods are not necessarily more nutritious than whole basic foods. T/F
True
53
Which of the following nutrients should be limited to 5% or less of the %DV on a food label?
A) iron
b) folate
c) calcium
d) sodium
d) sodium
54
The ingredient list on packaged foods must be listed in ascending order by weight. T/F
False. Heaviest to lightest, descending.
55
Which of the following recommendations does Canada’s Food Guide make with regard to oils and fats?
a) do not consume butter, lard, or shortening
B) include at least 3-4 tbsp daily
c) choose soft margarines that are low in sat fat and trans fats
d) use veg oils such as coconut, olive, and palm kernel
c) choose soft margarines that are low in sat fat and trans fats
56
The absence of a tolerable upper intake level (UL) for a nutrient implies that it is safe to consume in any amount.
False.
57
What does the absence of a tolerable upper intake level (UL) for a specific nutrient indicate?
Insufficient data exist to establish a value for the nutrient.
58
Why would you suggest that an adult athlete become familiar with tolerable upper intake levels (UL) prior to taking nutritional supplements?
To prevent toxicity
59
Which of the following statements best describes Estimated Energy Requirements (EER)?
The value is predicted to maintain body weight for healthy adults.
60
The primary difference between recommendations for nutrient intakes and values set for energy intake is that the value for energy intake is generous.
False. Not generous.
