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Instructions for Side by Side Printing
  1. Print the notecards
  2. Fold each page in half along the solid vertical line
  3. Cut out the notecards by cutting along each horizontal dotted line
  4. Optional: Glue, tape or staple the ends of each notecard together
  1. Verify Front of pages is selected for Viewing and print the front of the notecards
  2. Select Back of pages for Viewing and print the back of the notecards
    NOTE: Since the back of the pages are printed in reverse order (last page is printed first), keep the pages in the same order as they were after Step 1. Also, be sure to feed the pages in the same direction as you did in Step 1.
  3. Cut out the notecards by cutting along each horizontal and vertical dotted line
To print: Ctrl+PPrint as a list

45 notecards = 12 pages (4 cards per page)

Viewing:

nutrition

front 1

nutrient density

back 1

consume foods that have the most nutrients for their calories

front 2

nutrient that does not provide energy for the body

back 2

vitamin D

front 3

essential nutrients

back 3

there are about 40 nutrients known to be essential
these nutrients must be obtained from food

front 4

false statement

back 4

nutrient deficiency diseases, such as iron-deficiency anemia, have been virtually eliminated in america

front 5

facts that influence an individuals food choice

back 5

eating chocolate or Ice cream for comfort
eating corn on the cob when in season
eating ethnic foods you ate as a child

front 6

true statement

back 6

dietary supplements labels must state that the product is a dietary supplement

front 7

reliable scientific research will not include

back 7

reporting results to the news media

front 8

calorie

back 8

unit of measure that is used in nutrition science that expressed the amount of energy provided by a food

front 9

macronutrients

back 9

lipids, carbohydrates, proteins

front 10

3 main functions of the nutrients

back 10

contribute to the structure of our body
regulate biological processed in the body
provide us with energy

front 11

stroke, cancer, and heart disease can be made worse by

back 11

obesity

front 12

observations and hypotheses that arise from epidemiology can be treated using

back 12

clinical trials

front 13

hypothesis

back 13

a proposed explantation for an observation

front 14

least important factor when judging nutrition info

back 14

number of authors

front 15

organic compounds

back 15

glucose, amino acids, cholesterol

front 16

minerals, carbohydrates, proteins, fats, and water

back 16

involved in forming and maintaining the bodys structure

front 17

DRI's vary by

back 17

age, gender, and lifestyle phase

front 18

to obtain a broad mix of nutrients it is recommended to eat

back 18

variety of different foods

front 19

calcium and iron

back 19

must be identified on the food label by percentage of daily value

front 20

all food labels must include

back 20

list of ingredients in the product

front 21

adequate intake

back 21

when an RDA has yet to be established, this set vex as the recommended intake

front 22

recommended dietary allowance

back 22

average intake level that meets or exceeds the needs of 97-98%, of healthy individuals

front 23

estimated average requirement

back 23

average intake level that meets the needs of half of all healthy individuals

front 24

tolerable upper intake level

back 24

highest intake level of nutrient thought to be safe

front 25

estimated energy requirement

back 25

total kcaloires neede to maintain weight

front 26

for most nutrients, exceeding the UL through regular food consumption alone is difficult

back 26

true

front 27

ingredients on good label are not listed in alphabetical order

back 27

no data

front 28

carries food from mouth to stomach

back 28

esophagus

front 29

food does not travel through

back 29

pancreas

front 30

as an emulsifier, bile is needed for

back 30

digestion of fat

front 31

pH of stomach

back 31

very acidic

front 32

peristalsis

back 32

moves food through digestive system

front 33

amylase beings to digest

back 33

carbohydrates

front 34

absorbed into the lymph system

back 34

lipids

front 35

digestive organ that contains largest population of helpful bacteria

back 35

large intestine

front 36

separates the stomach from small intestine

back 36

pyloric sphincter

front 37

name given to partially digested food in the stomach

back 37

chyme

front 38

why is there no digestion of carbs in the stomach

back 38

mucus inhibits starch breakdown

front 39

function of mucus in stomach

back 39

protect stomach from stomach acid

front 40

chronic heartburn that can cause pain and damage to esophagus

back 40

GERD

front 41

substance not absorbed

back 41

fiber

front 42

protein molecules that increase the rate of specific chemical retains without themselves being charged

back 42

enzymes

front 43

part of gastrointestinal tract that is responsible for swallowing

back 43

pharynx

front 44

slow movement of food stuff

back 44

large intestine

front 45

during swallowing the trachea is blocked by

back 45

epiglottis