A Market for Nutritious Food
Key Concepts
Nutritional Standards and Guidelines
Carbohydrates, Protein, and Lipid
Vitamins, Minerals and Water
100
Menu labeling requires that restaurant and foodservice establishments
provide calorie counts for items being sold.
100
Oils and fats are part of a class of nutrients called
lipids
100
What is the Tolerable Upper Intake Level (UL) for sodium for a healthy 45-year-old man?
2,300 milligrams
100
Blood sugar is the common name for
gluclose
100
The primary function of the three B vitamins, thiamin, riboflavin, and niacin, is to
serve as a coenzyme in energy metabolism.
200
In addition to completing a four-year degree, an internship, and a national exam, a registered dietitian
earn continuing education credits.
200
Carbohydrate and protein food items yield how many calories per gram?
4
200
What percentage of MyPlate should be covered by fruit and vegetables?
50%
200
Which part of the grain of wheat is used to make wheat flour?
endosperm
200
The primary function of vitamin C is to
act as an antioxidant.
300
About what percentage of Americans are obese?
33%
300
Proteins are complex compounds formed by long chains of
amino acids
300
What amount of cooked oatmeal or rice equals a one-ounce equivalent of grain according to MyPlate?
1/2 cup
300
The nutrient that provides nitrogen to the body is
protein
300
What substance can bind calcium and make it unavailable for absorption?
oxalate
400
A disease that can develop from a chronic deficiency of calcium and vitamin D is
osteoporosis.
400
The three energy-yielding nutrients are
carbohydrates, proteins, and lipids.
400
Approximately what percentage of a person�s daily dietary intake of grains should come from whole grains?
50%
400
How many essential amino acids does the body need each day
9
400
What is a good source of vitamin B12?
meat
500
What percentage of their daily calories do Americans consume from foods prepared outside the home?
33%
500
What is the most important nutrient to the body?
Water
500
What are the four micronutrients that are required to appear on a food label?
Iron, calcium, vitamins A and C
500
Trans fats should be avoided because they have been found to
raise blood LDL levels.
500
Which mineral performs functions that include blood-pressure regulation, muscle contraction, and nerve transmission?
calcium
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