Unit 1: Introduction Flashcards
what are 3 reasons for our food choices?
- availability
- culture
- emotional state
what are 3 functions of nutrients?
- provides energy
- forms and maintains body structure
- regulates body processes
what are essential nutrients?
nutrients the body cannot make and must be obtained from food
what is a Kcalorie?
the energy it takes to raise the temperature of 1 kg of water by 1 degree celcius
how many kcals/g does carbohydrate provide? *
4 kcal/g
how many kcals/g does protein provide? *
4 kcal/g
how many kcals/g does fat provide? *
9 kcal/g
how many kcals/g does alcohol provide? *
7 kcal/g
what are high nutrient density foods? give an example
foods with more nutrients per calorie
example) vegetables, fruit
what are low nutrient density foods? give an example
foods with less nutrients per calorie
example) cake, fries
what is fortification? *
nutrients added to food
what is enrichment? *
nutrients added back to foods that were lost during processing
what are the 4 dietary reference intakes?
- estimated average requirements (EARs)
- recommended daily allowances (RDAs)
- adequate intakes (AIs)
- tolerable upper intake limits (ULs)
what is estimated average requirements (EARs)?
the average amount of a nutrient required for good health
50% of population would meet their needs consuming this amount
what is recommended daily allowances (RDAs)?
97% of population would meet their needs consuming this amount
