Unit 1

Question 1

Nutrition

Answer 1

the science of foods, the nutrients they contain and their actions in the body

Question 2

Nutrients

Answer 2

chemical substances from food used to provide energy, structure, and regulate agents to support growth/maintenance/repair body tissues

Question 3

Calorie / Kilocalorie

Answer 3

units for measuring heat energy in foods (1000 calories = 1 kilocalorie)

Question 4

Kilojoule

Answer 4

international unit of energy under the SI system (1 kcal = 4.2 kilojoules)

Question 5

Food

Answer 5

products derived from plants/animals taken into the body to yield energy and nutrients for the maintenance of life and the growth/repair of tissues

Question 6

Functional Food

Answer 6

foods with health benefits beyond their nutrients
(yogurt with probiotics)

Question 7

Organic

Answer 7

contains carbon (carbohydrates, lipids, protein, vitamins: CLPV)

Question 8

Inorganic

Answer 8

does not contain carbon or pertaining to living things (minerals and water: MW)

Question 9

Essential Nutrients

Answer 9

nutrients needed from outside the body by foods

Question 10

Nonessential Nutrients

Answer 10

nutrients synthesized by the body

Question 11

Energy Yielding Nutrients

Answer 11

nutrients that break down to yield energy (carbohydrates, lipids, proteins)

Question 12

Macronutrient

Answer 12

nutrients required in large amounts (grams/liters) (carbohydrates, lipids, proteins and water)

Question 13

Micronutrient

Answer 13

nutrients required in small amounts (milligrams/micrograms) (vitamins and minerals)

Question 14

Nutrition Assessment

Answer 14

analysis of a person’s nutrition status

Question 15

Primary Deficiency

Answer 15

inadequate dietary intake of a nutrient

Question 16

Secondary Deficiency

Answer 16

from something other than an inadequate intake of a nutrient (ex. drugs that reduce absorption or destroys nutrients)

Question 17

Subclinical Deficiency

Answer 17

early stage deficiency before symptoms

Question 18

Whole Grain

Answer 18

contains all parts of the grain kernel: bran, germ and endosperm

Question 19

Nutrient Dense Foods

Answer 19

foods that provide the most nutrients for the least food energy

Question 20

Canadas Food Guide

Answer 20

guidance on what, where, when, why and how we eat

Question 21

Canada Food Guide Guidelines

Answer 21

1. vegetables, fruit, whole grains and protein foods consumed regularly (plant based protein more often)
2. replace saturated fat foods with unsaturated fat
3. water is the beverage of choice
4. limit processed foods and beverages that include sodium, free sugars and saturated fat
5. develop food skills to navigate complex food environments and support healthy eating
6. use food labels to make informed choices

Question 22

Dietary Reference Intakes (DRI)

Answer 22

assess and plan nutrient intakes for healthy people

includes EAR, RDA, AI, UL

Question 23

Estimated Average Requirements (EAR)

Answer 23

average daily nutrient intake to meet the requirements of 50% of healthy individuals in a specific life stage/gender

assess populations and plans group diets

Question 24

Recommended Dietary Allowances (RDA)

Answer 24

average daily nutrient intake sufficient to meet the requirements of nearly all healthy individuals in a specific life stage/gender

based on EARs: used as a goal for daily intake

Question 25

Adequate Intakes (AI)

Answer 25

recommended average daily nutrient intake based on nutrient intake by a group of healthy people

used when RDA cannot be determined

Question 26

Estimated Energy Requirements (EER)

Answer 26

average energy intake predicted to maintain energy balance

factors: age, sex, weight, height and physical activity

Question 27

Acceptable Macronutrient Distribution Range (AMDR)

Answer 27

a range of intake for an energy source

written as a percentage

Question 28

Tolerable Upper Intake Levels (UL

Answer 28

highest average daily nutrient intake level with no risk of adverse health effects

risk: increases as intake exceeds the UL