NUTR 1000: Exam 1
21 Cards in this Set
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Factors affecting food habits
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Convenience
Cost
Taste
Religion
Culture
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Daily value
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Daily goal or standard for specific nutrients based on a 2000 kcal diet
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Definition of nutrition
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science of food, the nutrients and substances therein, their action, interaction and balance in relation to health and disease, and the process by which the human organism ingests, digests, absorbs, transports, utilizes, and excretes food substances
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Definition of a calorie
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the amount of heat necessary to raise the temperature of 1 gram of water 1 degree celsius
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Definition of essential nutrients
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substance that must obtained from the diet to sustain life because the body can not make them at all or can not make them in adequate amounts
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Definition of a risk factor
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a lifestyle, environmental, or genetic factor related to a person's chance of developing a disease
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Definition of malnutrition
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Deficiencies, inbalances of nutrients
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Undernutrition
Overnutrition
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deficiency of energy or other nutrients
excess energy or other nutrients
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Definition of nutrient density
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rich in nutrient and low in calories
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Know the A, B, C ,D components of a nutrition assessment
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anthropometric, biochemical measurements, clinical assessment, Dietary Evaluation
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What are the Dietary Reference Intakes (DRIs)
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(set of four types of nutrient intake standards used for planning and assessing diets)
Estimated Average Requirement (EAR)- value meets requirements of half of the healthy individuals in a particular life stage and gender
Recommended Dietary Allowances (RDA)- meet nutrient needs of…
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Nutrient classes -What they are
Which provide energy and how much
Difference between macronutrients and micronutrients
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carbs, lipids, proteins, minerals, vitamins, water
Carbohydrate- 1 unit carbohydrates = 4 calories
protein- 1 unit protein = 4 calories
lipids- 1 unit Lipid = 9 calories
macro- classes of nutrients needed in relatively large amounts (carbohydrates, proteins, lipids, water)
micro…
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Be familiar with the Dietary Guidelines for Americans
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(focus on disease prevention and health promotion)
based on three main chapters; key elements of healthy eating patterns, shifts needed to align with healthy eating patterns, everyone has a role in supporting health eating patterns
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Recognize the overall goals Healthy People 2020
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1. attain high quality, longer lives free of preventable disease, disability, injury and premature death
2. achieve health equity, eliminate disparities, and improve the health of all groups
3. create social and physical environments that promote good health
4. promote quality of life,…
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Be familiar with the MyPyramid meal planning tool
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amount of each food group you need daily; split into grains, vegetables, fruits, milk, meat and beans, and oils
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Be familiar with the MyPlate meal planning tool
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split into fruits, vegetables, protein, grains, and dairy
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Nutrition facts panel
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The area on the food label that provides a uniform listing of specific nutrients obtained in one serving of the food.
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Be familiar with the Exchange Lists for Meal Planning
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organizes foods into groups based on total calories and source of calories
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Regulation of food label information
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Regulations of nutrition labeling for foods established in 1973 by FDA to help consumers become aware of the nutrient content of food
Nutrition Labeling and Education Act 1990 - improved regulations that define what must be on a food label
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Reliable sources for nutrition information - how to distinguish fact from fiction
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reputable primary source of information, non-profit organization, and peer reviewed journal
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Registered dietitian/nutritionist (RDN) - resource for nutrition information
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A health professional who has a Bachelor of Science degree in nutrition from an accredited university/college, completed supervised practice, and passed national registration exam administered by Academy of Nutrition and Dietetics (AND).
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NUTR 1000: TEST 1