Nutrition Test Chapters 1 2 13

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Nutrition Test Chapters 1 2 13
2014-02-13 20:13:06
Intro Nutrition

Chapters 1, 2, 13
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  1. Which Nutrients supply energy?
    • -Most Carbs
    • -Most Lipids 
    • -Proteins
  2. Which nutrients regulate body processes?
    • -Proteins
    • -Some lipids
    • -Some vitamins
    • -Some minerals
    • -Water
  3. What is a kilocalorie?
    Unit of heat energy required to raise 1 kilogram of water 1 degree celsius
  4. Nutrient Density
    Nutrient content ÷ Calorie Content
  5. Energy Density
    Calorie Content ÷ weight in grams
  6. Phytochemicals...
    foods that may provide significant health benefits, important for reducing the risk for certain diseases.
  7. Variety...
    Choose a number of different foods from within any food group
  8. Balance...
    select foods from the 5 major food groups
  9. Moderation...
    Control portion size and plan meals to be eaten
  10. Adequacy...
    provides sufficient energy and nutrients
  11. Undernutrition
    nutrient intake does not meet the body's needs
  12. Overnutrition
    When nutrient intakes exceed the body's needs
  13. Desirable Nutrition
    when the body has enough of the nutrients to support normal metabolic function.
  14. RDI
    Recommended Dietary Allowance

    Nutrient intake amount recommended to meet the needs of 97% to 98% of healthy individuals.
  15. AI
    Adequate Intakes

    Intake amount for any nutrient with not enough info to establish an RDI
  16. UL
    Tolerable Upper Intake Levels

    Highest amount a nutrient can be taken without causing adverse effects
  17. DRI
    Dietary Reference Intake

    Umbrella term used to describe nutrient needs.
  18. EER
    Estimated Energy Requirements

    Estimate of the energy intake needed to match the average person
  19. DV
    Daily Value

    generic standard on food labels, based on a 2000 or 2500 calorie diet.

    Set close to or at the RDA value for nutrient standards
  20. Who has the greatest risk for becoming ill with from food borne illness?
    • -children
    • -pregnant women
    • -elderly
    • -people with immune depressant disorders
  21. How do we make foods safe? What are additives?
    By using preservation techniques. Additives are substances added to food.
  22. "Good Source" on a food label means...
  23. "Excellent Source" on a food label means
  24. "Sugar free" means
    "Fat Free" means
    "Calorie Free" means
    • Less than .5 grams of sugar/serving
    • Less than .5 grams of fat/serving
    • Less than 5 calories/serving
  25. Hunger...
    physiological drive to find food and eat
  26. Appetite
    psychological drive that encourage us to find and eat food in absence of hunger
  27. Enriched
    replacing nutrients lost in processing
  28. Fortified
    nutrients that have been added that were never present to begin with
  29. Delaney Clause
    Intentionally adding to food compounds that can cause cancer at any level of exposure
  30. GRAS List
    the generally recognized as safe list for food additives
  31. Healthy People 2020
    objectives released every 10 years that promote health and disease prevention.