Nutrition

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  1. Name ten reasons for food choices.
    • 1.flavors
    • 2.habits
    • 3.ethnic heritage/traditions
    • 4.social interaction
    • 5.food availability, convenience, and the economy
    • 6.positive and negative associations
    • 7.emotional comfort
    • 8.values, such as religous beliefs,political views, etc.
    • 9.body weight and image
    • 10.health benefits
  2. what is a nutrient?
    composition fo foods
  3. name the six classes of nutrients found in food.
    water, carbohydrates, lipids, proteins, vitamins, and minerals
  4. what is an essential nutrient?
    are those the body cannot make in sufficient quantities to meet needs, also called indispensable nutrients
  5. which nutrients are inorganic, and which are organic? discuss the significance of that distinction.
    • vitamins are organic, essential nutrients that allow the body to obtain energy from carbohydrate, fat, and protein.
    • minerals are inorganic, essential nutrients that are found in the bones, teeth, and body fluids.
  6. which nutrient yield energy,and how much energy do they yield per gram? how is energy measured?
    • carbohydrate, fat and protein. carbohydrate yields 4kcal per gram, protein yield 4 kcal per gram, and fat yield 9 kcal per gram.
    • energy is measured in calories.
  7. what is the science of nutrition?
    conducting research; nutrition research tests hypotheses and develops theories.
  8. describe the types of reserach studies and methods used in acquiring nutriton information.
    • 1.epidemiological studies include cross-sectional, case-control, adn cohort designs.
    • 2.laboratory-based studies include animal studies and laboratory based in vitro studies.
    • 3.human interventions and clinical trials
  9. what are the DRI?
    dietary reference intake; establishing nutrient recomendations
  10. identify the categories of DRI and indicate how they are related.
    • 1.estimated average requirement (EAR))defines the requirement of a nutrient that supports a specific function in the body for half of the healthy population.
    • 2.recomended dietary allowances (RDA) use the EAR as a base adn includes sufficient daily amounts of nutrients to meet the known nutrient needs of practically healthy populations. this recommendations considers deficiencies.
    • 3. adequate intakes (AI) reflect the average daily amount of a nutrient without an established RDA that appears to be sufficient.
    • 4.tolerable upper intake level (UL) is a maximum daily amount of a nutrient that appears safe for most healthy people and beyond which there is an increased risk of adverse health effects.
  11. when people eat foods typical of their families or geographic region thier choices are influenced by:
    A.habit
    B.personal preference
    C.ethnic heritage or tradition
    D.nutrition
    C.ethnic heritage or tradition
    (this multiple choice question has been scrambled)
  12. both the human body and many foods are composed mostly of:
    A.fat
    B.water
    C.minerals
    D.proteins
    B.water
    (this multiple choice question has been scrambled)
  13. the inorganic nutrients are:
    A.vitamins and proteins.
    B.minerals and water.
    C.proteins and fats.
    D.vitamins and minerals.
    B.minerals and water
    (this multiple choice question has been scrambled)
  14. the energy-yielding nutrients are:
    A.fats, minerals, and water.
    B.minerals, proteins, and vitamins.
    C.carbohydrates, fats, and vitamins.
    D.carbohydrates, fats, and proteins.
    D.carbohydrates, fats, and proteins.
    (this multiple choice question has been scrambled)
  15. studies of populations that reveal correlations between dietary habits and disease incidence are:
    A.case-control studies.
    B.clinical trials.
    C.laboratory studies.
    D.epidemiological studies.
    D.epidemiological studies
    (this multiple choice question has been scrambled)
  16. an experiment in which neither the researchers nor the subjects konw who is receiving the treatment is known as:
    A.double control.
    B.placebo control
    C.double blind.
    D.blind variable.
    C.double blind.
    (this multiple choice question has been scrambled)
  17. an RDA represents the:
    A.average amount of a nutrient considered adequate to meet the known nutrient needs of practicaly all healthy people.
    B.highest amount of a nutrient that appears safre for most healthy people.
    C.lowest amount of a nutrient that will maintain a specified criterion of adequacy.
    D.average amount of a nutrient that will maintain a specific biochemical or physiological function in half the people.
    A.average amount of a nutrient considered adequate to meet the kwown nutrient needs of practicaly all healthy people.
    (this multiple choice question has been scrambled)
  18. historical information, physical examinations, laboratory tests, and anthropometric measures are:
    A.methods used in a nutrition assessment.
    B.approaches used in disease prevention.
    C.techniques used in diet planning.
    D.steps used in the scientific method.
    A.methods used in a nutrition assessment.
    (this multiple choice question has been scrambled)
  19. a deficiency caused by an inadequate dietary intake is a(n):
    A.covert deficiency.
    B.overt deficiency
    C.secondary deficiency.
    D.primary deficiency.
    D.primary deficiency.
    (this multiple choice question has been scrambled)
  20. behaviors such as smoking, dietary habits, physical activity, and alcohol consumption that influence the development of disease are known as:
    A.risk factors.
    B.preventive agents.
    C.chronic causes.
    D.disease description.
    A. risk factors.
    (this multiple choice question has been scrambled)

Card Set Information

Author:
 jorden
ID:
 24332
Filename:
 Nutrition
Updated:
2010-06-21 01:37:32
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Chapter 1
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