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Overview Flashcards

1
Q

What are the three food preferences you have at birth?

A

sweet, savory, and high fat

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2
Q

What 10 things influence food choices?

A
  • preferences
  • habit
  • ethnic heritage and regional cuisine
  • social interactions
  • availability, convience, and economy
  • positive and negative associations
  • emotions
  • values
  • body weight and image
  • nutrition and health benefits
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3
Q

What are foods that have a potentially beneficial affect on health when consumed as part of a varied diet on a regular basis at effective levels?

A

functional foods

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4
Q

What are the 6 nutrients?

A
  • water
  • carbohydrates
  • lipids
  • proteins
  • vitamins
  • minerals
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5
Q

What percent of the body is water?

A

60%

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6
Q

What percentage of male body is fat?

A

18-21%

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7
Q

What percentage of the female body is fat?

A

23-26%

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8
Q

What are nutrients a person must obtain from food because the body cannot make them for itself in sufficient quality to meet physiological needs?

A

essential nutrients

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9
Q

How many essential nutrients are there?

A

about 40

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10
Q

How many kcals do carbohydrates provide?

A

4 kcal/g

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11
Q

How many kcals do protein provide?

A

4 kcal/g

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12
Q

How many kcals do fat provide?

A

9 kcal/g

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13
Q

How many kcal do alcohol provide?

A

7 kcal/g (empty calories)

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14
Q

What organic substance is required in small amounts and facilitate the release of energy from carbohydrates, fat, and protein?

A

vitamins

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15
Q

Do vitamins provide energy?

A

no

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16
Q

What are the four fat soluble vitamins?

A

A,D,E,K

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17
Q

What inorganic substance is required in small amounts and found in bones and teeth, helping the body fluid balance and composition?

18
Q

What are the 7 major minerals?

A

Ca, P, K, Na, Cl, M, S

19
Q

What substance provides the environment in which nearly all of the bodies activities are conducted and is important in metabolic reactions, cell transport, and waster removal?

20
Q

What is the set of reference values used to plan and assess nutrient intakes of healthy people?

A

Dietary Reference Intakes (DRI)

21
Q

What four values make up the DRI?

A

Estimated Average requirements (EAR)
Recommended Dietary Allowances (RDA)
Adequate Intakes (AI)
Tolerable Upper Intake Levels (UL)

22
Q

What is the average daily amount of a nutrient that will maintain a specific biochemical or physiological function in half the healthy people of a given age and gender group?

A

Estimated Average Requirement (EAR)

23
Q

What is the average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people?

A

Recommended Daily Allowance (RDA)

24
Q

True or False? RDA is greater than EAR.

25
What is the average daily amount of a nutrient that appears to be sufficient to maintain a specified criterion?
Adequate Intakes (AI)
26
True or False? AN EAR is needed to set an RDA.
True
27
True or False? AI reflects the average amount of a nutrient that a healthy group of people consumes.
True
28
What is the maximum daily amount of a nutrient that appears safe for mostly healthy people and beyond which there is an increased risk of adverse health effects.
Tolerable Upper Intake Levels (UL)
29
What is the average dietary energy intake that maintains energy balance and good health in a person of a given age, gender, weight, height, and level of physical activity?
Estimated Energy Recommendations (EER)
30
True or False? In order to make an energy recommendations you must know ALL of the following: age, gender, weight, height, and level of physical activity.
True
31
What are the Acceptable Macronutrient Distribution Ranges (AMDR) for carbohydrates?
45-65% kcal
32
What are the Acceptable Macronutrient Distribution Ranges (AMDR) for fat?
20-35% kcal
33
What are the Acceptable Macronutrient Distribution Ranges (AMDR) for protein?
10-35% kcal
34
What nutrient deficiency leads to Rickets?
vitamin D
35
What nutrient deficiency leads to Scurvy?
vitamin C
36
Nutrient excess is associated with what kind of diseases?
chronic diseases
37
What are the 4 leading causes of death in the US among diseases associated with diet?
1. Heart disease 2. Cancers 3. Strokes 4. Diabetes mellitus
38
True or False? Risk factors tend to cease over time.
False. Risk factors tend to persist over time.
39
True of False? Risk factors tend to cluster?
True
40
True or False? Multiple risk factors act synergistically to decrease the risk of disease dramatically.
False. Multiple risk factors act synergistically to increase the risk of disease dramatically.
41
True or False? Only 2/3 of American do not smoke or drink alcohol excessively.
True
42
What are the top three factors contributing to deaths in the US?
1. tobacco 2. poor diet/inactivity 3. alcohol

Nutrition (9 decks)

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