Nutrition 1020 Exam 1

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  1. Organic
    Carbon containing. 4 out of 6 classes of nutrients are organic: Carbs, fat, protein, and vitamins. Include only those made by living things... does not include compounds such as carbon dioxide diamonds, and a few carbon salts.
  2. Partitioned foods
    Food composed of parts of whole foods.  ie butter (from milk)
  3. R.D
    Registered Dietition
  4. Staple Foods
    Foods used frequently or daily. i.e. rice (in Aisa) or Potatoes (in Ireland). If well chosen, these foods are nutritious
  5. Essential Nutrient
    The nutrients the body cannot make for itself (or cannot make fast enough) from other raw materiALS; NUTRIENTS THAT MUST BE OBTAINED FROM FOOD TO PREVENT DEFICIENCIES.
  6. Enriched Foods
    aka fortified foods.  Foods to which nutrients have been added.  If the starting material is a whole, basic food such as milk or whole grain, the result may be highly nutritious.  If the starting material is a concentrated form of sugar or fat, the result may be less nutritious.
  7. Calorie
    units of energy.  In nutrition science, the unit used to measure the energy in foods is a kilocalorie (kcalori or Calorie):  it is the amount of heat energy necessary to raise the temperature of a kilogram (a liter) of water 1 degree Celsius.  This book follows the common practice of using the lowercase term calorie (abbreviated cal) to mean the same thing.
  8. Functional Foods
    Whole or modifies foods that contain bioactive food components believed to provide health benefits, such as reduced disease risks, beyond the benefits that their nutrients confer,.  However, all nutritious foods can support health in some ways.
  9. How many classes of nutrients are there
  10. Which nutrients yield energy
    Carbs, Fats, and Proteins
  11. What are energy-yielding Nutrients
    Nutrients that the body can use the energy they contain. Carbs and fats are important ones but protein does double-duty it can yield energy but it also provides materials that form structures and working parts of body tissues.
  12. Which nutrients are Organic
    Carbs, Fat, Protein, and Vitamins
  13. Where does alcohol fall in the nutrient list
  14. How many calories per gram there are in carbs, fats, and protein
    • Carbs: 4cal/g
    • Fats: 9cal/g
    • Proteins: 4cal/g
  15. What Characterizes False Health Claims
    • 1.Logic w/out proof
    • 2. amateur diagnoses (made by people who are not trained)
    • 3.misuse of scientific terms
    • 4. imcomplete truths
    • 5. scare tactics
    • 6. articles in unreliable publications
    • 7.magical thinking
    • 8. sales pitches where the motivation is personal gain
    • 9. fake or inappropriate credentials
    • 10. authority is not cited
    • 11. testimonials or anecdotal data offered as proof
  16. Where can you find accurate health information
    consider the source... actual doctor? what kind? nutritionist? Where did they get their degree etc.
  17. RDA
    Recommended Dietary Allowances: nutrient intake goals for individuals; the average daily nutrient intake level that meets the needs of nearly all (97 to 98 percent) healthy people in a particular life stage and gender group.  Derived from the Estimated Average Requirements.
  18. DRI
    Dietary Reference Intakes:  a set of four lists of values for measuring the nutrient intakes of healthy people in the United States and Canada.  The four lists are Estimated Average Requirements (EAR), Recommended Diatary Allowances (RDA), Adequate Intake (AI),, and Tolerable Upper Intake Levels (UL).
  19. Nutrient Density
    a measure of nutrients provided per calorie of food
  20. Nutrient dense foods in each group
    • Meats: chicken, fish, eggs, nuts, and seeds
    • Grains:  Whole grains, brown rice, enriched
    • Veggies: Dark green, Orange, Legumes, starchy
    • Fruits: Apples, avocadoes, bananas etc
    • Milk:fat-free milk, fat-free milk products
    • Oils: liquid vegetables oils, unsaturated
  21. Gene
    unit of a cell's inheritance; sections of the larger genetic molecule DNA.  Each gene directs the making of one or more of the body's proteins.
  22. Bile
    a cholesterol-containing digestive fluid made by the liver, stored in the gallbladder, and released into the small intestine when needed.  It emulsifies fats and oils to ready them for enzymatic digestion.
  23. Lungs
    the body's organs of gas exchange.  Blood circulating through the lungs releases its carbon dioxide and pucks up fresh oxygen to carry to the tissues.
  24. Kidneys
    a pair of organs that filter wastes from the blood, make urine, and release it to the bladder for excretion from the body.
  25. Liver
    a large, lobed organ that lies just under the ribs.  It filters the blood, removes and processes nutrients, manufactures materials for export to other parts of the body, and destroys toxins or stores them to keep them out of the circulatory system.
  26. Pancreas
    an organ with two main functions.  One is an endocrine function- the making of hormones such as insulin, which it releases directly into the blood.  The other is an exocrine function- the making of digestive enzymes, which it releases through a duct into the small intestine to assist in digestion.
  27. What to do in heartburn
    eat smaller meals, drink liquids an hour before or after, but not during meals. wear reasonably loose clothing, and relax after eating.
  28. How fiber helps the digestive tract
    Fiber attracts water, creating softer, bulkier stools.
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Nutrition 1020 Exam 1
2014-01-31 03:03:46
Nutrition 1020
Nutrition 1020 Exam 1 test
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