Basics of Nutrition
Science of Nutrition
Digestion and Absorption
Diet Planning Principles
Diet
100
The number one reason individuals choose what to eat.
What is personal preference or taste
100
Protein provides how much energy per gram.
What is 4kcal
100
Amount of food swallowed at one time
What is bolus
100
Providing all the essential nutrients, fiber, and energy
What is adequacy
100
Made for general population; grouped by origin
What are food group plans
200
The body can make this type of nutrient
What is nonessential
200
The researcher does not know which group is which in this study.
What is double blind study.
200
Sphincter from mouth to esophagus
What is upper esophageal sphincter
200
Management of food energy intake
What is calorie control
200
Organized in descending order by weight
What is food label
300
You need more of these energy yielding nutrients
What are macro nutrients
300
Maximum daily amount of a nutrient you can take
What is tolerable upper intake level; UL
300
Where most of digestion and absorption take place
What is small intestines
300
Eating a wide selection of food within and among the major food groups
What is variety
300
Adding a nutrient that was not there before
What is fortification
400
This must provide energy, help the structural materials of our body, and regulate agents to support growth
What is a nutrient
400
Historical information, anthropometric measurements, physical exams, and lab tests are all apart of what?
What is nutrition assessment
400
The primary site of absorption
What is micro villi
400
The acceptable macro nutrient distribution ranges for fat
What is 45-65%
400
Relationship between the nutrient in a food and the body; NOT regulated by the FDA
What is structure function claim
500
The science of foods and nutrients as they effect the body.
What is nutrition
500
Caused by something other than an inadequate diet, such as drugs, internal bleeding, or a disease
What is secondary deficiency
500
In this system, large fat molecules go to the heart first.
What is lymphatic system
500
The acceptable macro nutrient distribution ranges for protein
What is 10-35%
500
The best words to look for when picking out meat; gives you the best quality
What is "loin" and round
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