front 1 Give several reasons (and examples) why people make the food choices that they do | back 1
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front 2 What is a nutrient? | back 2 A nutrient is a substance that provides nourishment essential for the maintenance of life and for growth |
front 3 Name the six classes of nutrients found in foods. | back 3
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front 4 Which of the six classes of nutrients are inorganic and which are organic? What is the significance of thedistinction | back 4 Inorganic nutrients are Minerals & Water, they do not contain carbon Organic nutrients are Carbohydrates, Lipids (fat), Proteins & Vitamins, they are more complex & all contain carbon, an element found in all living things. |
front 5 What is an essential nutrient? | back 5 Are nutrients food must supply to the human body. 'needed from outside the body' |
front 6 Which nutrients yield energy & how much energy do they yield per gram? | back 6 Carbohydrates, fat & proteins are energy yielding nutrients
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front 7 Describe how alcohol resembles nutrients. Why is alcohol not considered a nutrient? | back 7 Alcohol is not considered a nutrient because it interferes with the growth, maintenance and repair of the body, but it does yield energy when metabolized in the body. |
front 8 What is the study of nutrition? And what types of research studies & methods are used in acquiring nutrition information. | back 8 The science of nutrition is the study of the nutrients & other substances in foods & the body's handling of them. Types of research
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front 9 What are the NRV? Who developed the NRV? To whom do they apply? And how are they used? | back 9 NRV = Nutrient Reference Values Highly qualified scientists developed NRV They apply to all healthy people Are used to define the amounts of energy, nutrients, other dietary components & physical activity that best supports health. |
front 10 What are they categories of the Nutrient Reference Values (NRV)? | back 10
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front 11 What is EAR? | back 11 Estimated Average Requirement A daily nutrient level estimated to meet the requirements of half the healthy individuals in a particular life stage & greater group |
front 12 What is RDI? | back 12 Recommended Dietary Intake The average dietary intake level that is sufficient to meet the nutrient requirements of nearly all (97-98%) healthy individuals in a particular life stage & gender group |
front 13 What is AI | back 13 Adequate Intake The average daily nutrient intake level based on observed or experimentally - determined approximations Used when an RDI cannot be determined |
front 14 What is EER? | back 14 Estimated Energy Requirement The average dietary energy intake that is predicted to maintain energy balance in a healthy adult of defined age, gender, weight, height & level of physical activity, consistent with good health |
front 15 What is UL? | back 15 Upper Level of Intake The highest average daily nutrient intake level likely to pose no adverse health effects to almost all individuals in the general population. |
front 16 What is malnutrition? | back 16 the lack of proper nutrition,cause by not having enough to eat, not eating enough of the right things, or being unable to use the food that one does eat. |
front 17 What is under-nutrition? | back 17 the outcome of insufficient food intake and repeated infectious diseases. |
front 18 What is over-nutrition? | back 18 the over-consumption of nutrients & food to the point at which health is adversely affected. |
front 19 What are the four methods used to detect energy & nutrient? | back 19
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front 20 When people eat the foods typical of their families or geographic region, their choices are influenced by:
| back 20 b. ethnic heritage or tradition |
front 21 Nutrients the human body must obtain from the diet because they cannot be made internally are called:
| back 21 c. essential nutrients |
front 22 The inorganic nutrients are:
| back 22 c. minerals and water |
front 23 The energy-yielding nutrients are:
| back 23 d. carbohydrates, fats and proteins |
front 24 Studies of populations that reveal correlations between dietary habits and disease incidence are:
| back 24 b. epidemiological studies |
front 25 An experiment in which the researchers know who is receiving the treatment but the subjects do not is known as:
| back 25 a. single blind |
front 26 Historical information, physical examinations, laboratory tests and anthropometric measures are:
| back 26 d. methods used in a nutrition assessment |
front 27 A deficiency caused by an inadequate dietary intake is a(n):
| back 27 c. primary deficiency |
front 28 Behaviors such as smoking, dietary habits, physical activity and alcohol consumption that influence the development of disease are known as:
| back 28 c. risk factors |