These are 3 criteria for being considered a nutrient.
What are have a biological function, digestible/absorbable, and problem fixed if added back to diet?
100
These are 2 types of Dietary Reference Intakes.
What are EARs, RDAs, AIs, ULs and/or EERs?
100
This is the definition of food insecurity.
What is when there is reduced quality, variety, and/or desirability of diet and difficulty at times providing enough food for everyone in the household?
100
This is the primary role of carbohydrates.
What is provide energy?
100
The amount of calories per gram for protein and fat.
What is 4 calories per gram for protein and 9 calories per gram for fat?
200
These are 3 functions of a nutrient.
What are provide energy, promote growth/development, and regulate body processes?
200
This is the definition of Estimated Average Requirements (EARs).
What is the smallest recommended amount of a nutrient or amount that meets the needs of 50% of the population?
200
These 2 programs aid people with food insecurity.
What are Food Stamps/SNAP, WIC, School Lunch, School Breakfast, Food pantries, etc.?
200
These are 2 examples of monosaccharides.
What are glucose, galactose and/or fructose?
200
Fatty acids and amino acids both have these groups.
What are carboxyl groups?
300
These 4 nutrients are organic.
What are carbohydrates, proteins, lipids and vitamins?
300
This is the definition of Recommended Dietary Allowance (RDA).
What is the amount of a nutrient that meets the needs of 97-98% of the population?
300
This is an example of an incidental food additive.
What is pollutant, lead, mercury, or dioxins?
300
These are 2 ways that soluble fiber works in the body.
What is fiber that binds with water, slows digestion and/or lowers cholesterol?
300
The majority of fat and protein digestion occur here.
What is the small intestine?
400
The definition of a calorie.
What is the amount of heat energy required to raise the temperature of 1 gram of water 1 degree C?
400
The Daily Values on Nutrition Fact Labels are based on these 2 values.
What are the Reference Daily Intakes and Daily Reference Values?
400
This is the definition of food-borne illness.
What is sickness caused by the ingestion of food containing pathogenic microbes or toxins made by these pathogens?
400
These 2 parts of the grain kernel are removed in the refining process.
What are the germ and bran?
400
These are 2 functions of fats.
What are taste, satiety, energy, calorie reserve, insulation/protection and/or micronutrient carrer?
500
These are 2 sources of reliable nutrition information.
What are Registered Dietitians, Academy of Nutrition and Dietetics, Peer-Reviewed Journals, USDA, CDC, etc?
500
These are 2 examples of a 1 ounce serving of protein.
What are 1 egg, 1 ounce of meat, fish, poultry, 1 tbsp nut butter, 1/2 ounce of nuts and/or 1/4 cup of dried beans?
500
These 3 pathogenic bacteria are the leading causes of foodborne illness.
What are Campylobacter, Salmonella, and E. Coli?
500
The liver has these 3 options when using glucose.
What is convert to glycogen, burn it/use for energy, and convert to fat?