Ch.2

Question 1

Whole foods

Answer 1

Foods that have been not been processed or refined OR have been minimally processed or refined

Question 2

What counts as a serving

Answer 2

Grains: 1 oz
Vegetables: 1 cup
Fruits: 1 cup
Dairy: 1 cup
Protein foods: 1 oz

Question 3

Grains

Answer 3

Carbohydrate
Vitamins such as thiamin
Minerals such as iron
Fiber

Question 4

Vegetables

Answer 4

Carbohydrate
Vitamins such as plant pigments that form vitamin A
Minerals such as magnesium
Fiber

Question 5

Fruits

Answer 5

Carbohydrate
Vitamins such as folate and vitamin C
Minerals such as potassium
Fiber

Question 6

Dairy

Answer 6

Carbohydrate
Protein
Vitamins such as vitamin D
Minerals such as calcium and phosphorus

Question 7

Protein foods

Answer 7

Protein
Vitamins such as vitamin B-6
Minerals such as iron and zinc

Question 8

Anthropometric Assessment

Answer 8

Weight
Height/length
Circumferences
Skinfold thicknesses

Question 9

Dietary Reference Intakes (DRI)

Answer 9

age- and sex-specific nutrient recommendations for Americans made by the Food and Nutrition Board
Recommended Dietary Allowances (RDA)
Acceptable Macronutrient Distribution Range (AMDR)
Adequate Intakes (AI)
Estimated Energy Requirements (EER)
Tolerable Upper Intake Levels (UL)
Daily Values (DV)

Question 10

Adequate Intake (AI)

Answer 10

based on estimates of intakes that appear to maintain a defined nutritional state in a specific life stage.

Question 11

AMDR

Answer 11

Calorie % Ranges of Macros
Carbohydrates 45-65%
Protein 10-35%
Lipids 20-35%

Question 12

Estimated Energy Requirement (EER)

Answer 12

EER needs to be specific, taking into account age, gender, height, weight, and physical activity

Serves as a starting point for estimating calorie need

Question 13

Tolerable Upper Intake Level (UL)

Answer 13

Maximum chronic daily intake level of a nutrient that is unlikely to cause adverse health effects in almost all people in a specific life stage

If no UL, there is insufficient data (not necessarily safe to consume excess)

Question 14

Enriched

Answer 14

replacing nutrients lost during processing

Question 15

Fortified

Answer 15

adding nutrients not originally present in the food

Question 16

Good source

Answer 16

one serving contains 10% to 19% of the Daily Value for a particular nutrient

Question 17

High

Answer 17

one serving contains 20% or more of the Daily Value for a particular nutrient

Question 18

Organic

Answer 18

meets the following federal standards
No use of chemical fertilizers
No use of pesticides
No genetic engineering
No use of sewage sludge 
No use of antibiotics
No use or irradiation

Question 19

Natural

Answer 19

free of food colors, synthetic flavors, or any other synthetic substance