Nutrition Exam 1

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EmileeMa
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132388
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Nutrition Exam 1
Updated:
2012-02-02 03:26:17
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nutrition
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Nutrition Exam 1
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  1. Functional Foods
    Foods that provide health benefits beyond nutrient contributions
  2. Water
    Nutrient: Hydrogen and oxygen, inorganic (essential for nearly all body activities)
  3. Minerals
    Nutrient: Simplest nutrient, inorganic (16 essential minerals, don't yield energy, indestructable)
  4. Vitamins
    Nutrient: Organic
  5. Protein
    Nutrient: Nitrogen, organic (4 kcal/g)
  6. Lipids (Fats)
    Nutrient: Organic (9 kcal/g)
  7. Alcohol
    Not a nutrient, yields energy (7 kcal/g)
  8. Macronutrients
    Body requires them in large amounts (carbohydrates, fats, proteins)
  9. Micronutrients
    Body requires them in small amounts (vitamins, minerals)
  10. Using nutrients for energy
    Bonds break and release energy. Stores excess energy as body fat.
  11. Metabolism
    Nutrients are broken down to yield energy or to make body structures
  12. Genome
    Set of genetic material in an organism or a cell
  13. Malnutrition
    Deficiency or excess. Symptoms: diarrhea, skin rashes, fatigue, ect.
  14. Leading causes of death
    Heart disease, cancer, stroke, chronic lung disease, accidents, diabetes mellitus, alzheimer's, pneumonia and influenza, kidney disease, blood infections
  15. Epidemiological Studies
    Determine the incidence and distribution of diseases in a population
  16. Labratory-Based Studies
    explore the effects of a specific variable on a tissue, cell, or molecule
  17. Human Intervention/Clinical Trials
    involve human beings who follow a specific regimen
  18. Estimated Average Requirements (EAR)
    determine the requirement of a nutrient, how much is needed in the diet
  19. Recommended Dietary Allowances (RDA)
    the recommeded amount of intake of a nutrient
  20. Adequate Intake (AI)
    average daily amount of a nutrient that appears to be sufficient
  21. Tolerable Upper Intake Levels (UL)
    maximum daily intake of a nutrient that appears to be safe
  22. Qualifications/ Education of a Registered Dietitian
    earn an undergraduate degree with 60 hours of nutrition, one year internship, pass ADA exam, maintain registration
  23. Adequacy
    providing all essential nutrients, fiber, amd energy in amounts sufficient to maintain health
  24. Balance
    providing foods in portions to one another and in portion to body needs (enough but not too much)
  25. kCalorie (Energy) Control
    management of food energy intake
  26. Nutrient Density
    a measurement of the nutrients a food provides relative to the energy it provides (the most nutrients for the fewest calories)
  27. Moderation
    enough but not too much of a substance
  28. Variety
    eating a wide selection of foods within the major food group
  29. Dietary Guidelins for Amercans
    attain and maintain a healthy weight, reduce risk of disease, promote health through diet and activity
  30. Fruits
    2 cups a day (folate, vitamins A & C, potassium, fiber)
  31. Vegetables
    2 1/2 cups a day (folate, vitamins A, C, K, & E, magnesium, potassium, fiber)
  32. Grains
    6 ounces a day (folate, niacin, riboflavin, thiamin, iron, magnesium, selenium, fiber)
  33. Protein
    5 1/2 ounces a day (niacin, thiamin, magnesium, potassium, iron, zinc, fiber)
  34. Milk
    3 cups a day (protein, riboflavin, calcium, magnesium, potassium)
  35. Cups
    fruits, vegetables, milk
  36. Ounces
    grains and meats
  37. Exchange List
    organize food by their proportions of carbohydrates, fats, & proteins, provide additional help in achieving kcalorie control and moderation

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