Unit 1
Unit 2
Lipids
CHO
Misc
100

A measure of the nutrients provided by a food relative to its calorie content

Nutrient density

100

As intake rises above the UL, the likelihood of _____ increases

toxicity

100

Provides 9 kcal per gram

Lipids

100

Provides 4 kcal per gram

Carbohydrate

100

Class of nutrients for vitamins and minerals

Micronutrients

200

Substances found in plant foods that are not essential nutrients but may have health-promoting properties

Phytochemicals

200

Three reasons for the Dietary Reference Intakes and DRIs vary based on these three factors

1) the standards are designed to prevent nutrient deficiency.

2) the standards are designed to reduce the risk of chronic disease.

3) they can be used to determine if a person's diet provides adequate amounts of the essential nutrients.

Factors: age, gender, lifestyle stage

200

Most abundant in solid animal fats and are associated with an increased risk of heart disease

Saturated fats

200

______________ is the storage form of glucose in mammals.

Glycogen

200

Foods with added nutrients; examples: orange juice with calcium added

Designer foods or nutraceuticals

300

Foods that have health promoting properties beyond their nutrients

Functional foods

300

The Recommend Dietary Allowance (RDA) is set so that ______ of the population meets its health needs.

97%

300

The lipid that makes up most of the lipids in our body

Triglyceride

300

_____ cannot be digested by human digestive enzymes.

Fiber

300

Provides 7 kcal per gram

Alcohol

400

Studies that explore the health effects of altering people’s diets

Clinical trials/Experimental study

400

This nutrient intake recommendation is used as a goal when a Recommended Dietary Allowance does not exist

Adequate Intake

400

On the food label, a %DV is NOT required for __________ fats.

monounsaturated

400

The main function of carbohydrates in the body is to:

provide energy

400

Proposed explanation for an observation or a scientific problem that can be tested through experimentation

Hypothesis

500

All of these (nine) determine food choices

  • What is put in front of us
  • What we have learned to eat
  • What is socially acceptable in our cultural heritage or religion
  • What we think is healthy
  • Our personal convictions – environmental consciousness or vegetarianism
  • Health concerns
  • Tradition and Values
  • Individual preferences: taste, smell, appearance, texture
  • Food does more than meet our physiological requirements. It also provides sensory pleasure and helps meet our social and emotional needs
500

The energy recommendation that describes the proportions of calories that should come from carbohydrate, fat, and protein.

Acceptable Macronutrient Distribution Ranges (AMDRs)

500

__________ is needed in the body to make vitamin D, bile acids, and cortisol

Cholesterol

500

True/False: Some foods made with refined grains can contain more of some nutrients and less of others than foods made from whole grains.

True

500

According to the AMDR, the majority of calories you eat should come from this macronutrient

Carbohydrate

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