Nutrition ch 2 ch 1

The flashcards below were created by user karrinschultz on FreezingBlue Flashcards.

  1. the acronyms RDA, AI and UL all make up the...
  2. nutrition researchers rely on the ___ method which involves making observations, asking questions, and developing hypotheses.
  3. which of the following is an example of a My Plate sering of fruit? 1 cup of dried cranberries, 1 cup of fruit-flavored drink, 1/2 cup of sliced peaches, 1 cup of 100% grape juice
    1 cup of 100% grape juice
  4. malnutrition refers to...
    undernutrition AND over nutrition
  5. an explanation of phenomenon that has numerous lines of evidenc by different researchers to support it is called a...
  6. the absence of __ from the MyPlate icon draws criticism from some experts in nutrition and health.
    energy requirements and physical acivity, serving sizes
  7. name to sedentnary activites
    watching tv for 6 hrs, working at the computer for 8 hrs
  8. Why is the mediterranean diet pyramid highly recommended as a diet planning tool?
    People in that area of the world have the highest adult life expectancy, and lowest rates of chronic disease
  9. Desirable nutrition
    when body tissues have enough nutrients to support normal metabolic function
  10. over nutrition
    excess intake of calories oftenleading to obestity
  11. undernutrition
    when sufficient nutrients are not consumed to meet one's needs
  12. over nutrition may result from
    prolonged consumption of mega doses of vitamins and minerals
  13. moderation requires
    avoiding megadoses of nutritions AND paying attention to portion sizes of foods
  14. Dietary Guidlines for Americans,2010 most important issues is..
  15. the umbrella term that describes all nutrient recommendations is..
    Dietary Reference intakes
  16. MyPlate says a serving of protein is..
    1/4 cup cooked dry beans, 1 egg, 1 ounce meat
  17. What distinguishes ounces from fluid ounces
    ounces are a measure of weight whereas fluid ounces are a measure of volume
  18. the nutrient density of food is determined by comparing the calories it provides with its...
    Vitamin, Mineral, AND protein content
  19. DRI covers these four recommendations
    RDA, AI, EER, UL
  20. A food must be a good source of fiber, protein, vitamin a/c calcium or iron (before fortification) and not contain more than 13 grams of fat, 4 grams of saturated fat, 60 milligrams of cholesterol, or 480 milligrams of sodium, in order to be labeled with...
    a health claim
  21. what MUST appear on nutrition facts food label?
    fiber, sugar, total calories, protien
  22. T/F it is possible to be both under and over nourished at the same time
  23. Tops deaths in which diet plays a part
    heart disease, cancer,  stroke, alzheimer's, diabetes, kidney, esssential hypetension
  24. Nutrients classes that provide energy
    • most carbohydrates
    • proteins
    • most lipids
  25. nutrient classes that promote growht, development, and maintenance
    • proteins
    • lipids
    • some vitamins and minerals
    • water
  26. nutrient classes that regulate body processes
    • proteins
    • some lipids
    • some vitamins and minerals
    • water
  27. Simple sugar
    • monosaccharide or disaccharide inthe diet
    • fruits, vegetables, and dairy products¬†
    • sucrose, glucose
  28. complex carbohydrate
    arbohydrate composed of many monosaccharide molecules. (glycogen, starch, and fiberminerals
  29. electrolytes
    • minerals that function based on their electrical charge when dissolved in water
    • sodium, potassium and chloride.
  30. many major minerals are found naturally in..
    dairy and fruits
  31. many trace inerals are found in
    meats, poultry, fish and nuts
  32. enzyme
    a compound that speeds the rate of a chemical reaction but is not altered by the reaction.
  33. All enzymes are...
    proteins (some are made of genetic material
  34. amino acid
    the uilding block for proteins containg a central carbon atom iwth nitrogen and other atoms attached.
  35. solvent
    a liquid substance in which other substances dissolve
  36. phytochemical
    a chemical found in plants. some phytochemicas may conribute to a reduced risk of canccer or cardiovascular disease in people who consume them regularly
  37. Alcohol give us __kcal per gram
  38. Alcohol chemical compostition and name
    CH3 CH2 OH Ethyl alcohol or ethanol
  39. kcal is the amount of heat energy it takes to raise the temperature of ____ grams (__) of water 1 degree C
    1000 grams ( 1 liter)
  40. to estimate the kcal of 39 grams of carbohydrate..
    x 39 by 4
  41. %of kcal as carbohydrate in a food =
    (grams of carbohydrate * 4 ) / total amount of calories in the food = answer*100 = FINAL ANSWER
Card Set:
Nutrition ch 2 ch 1
2014-05-31 22:38:17
ch2 ch 1
Show Answers: