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Classes of Nutrients
Planning a Healthy Diet
Carbohydrates
GI Digestion and Absorption
The Food Label
100
What are food selections?
Habits, traditions, emotions and other components of our lifestyles have a great impact on this.
100
What are the Diet planning principles?
Adequacy, Balance, Calorie (energy) control, nutrient density, moderation, variety fall into this principle.
100
What is Whole Grain?
This is not refined; retains nutrients, especially germ and bran.
100
What is digestion?
This is the breakdown of nutrient molecules to usable form by cells. Includes both mechanical (muscular) and chemical processes.
100
What are food labels?
Ingredient list, serving size, nutrition facts, and % daily value are included on this.
200
What are the five major food groups established by the USDA Food Guide?
Fruits, vegetables, grains, meats, and dairy make up this.
200
What are the five major food groups established by the USDA Food Guide?
Fruits, vegetables, grains, meats and legumes, milk and dairy describe this.
200
What is Refining?
This is the is the process by which bran, germ, and husk are removed.
200
What is absorption?
This is the uptake of nutrients by the cells of the small intestine for transport into either bloodstream or lymphatic system.
200
What is the order of which ingredients are listed?
Descending order of predominance by weight.
300
What are the six classes of nutrients?
Water, Protein, Carbohydrates, Fats, Vitamins and Minerals make up this.
300
What are plant sources?
According to “My Plate,” this is where the majority of our food choices should come from.
300
What is whole wheat?
This type of bread has the highest fiber content.
300
What is the Peristalsis?
These are the muscular contractions of GI tract that pushes food contents along.
300
What is the caloric value percentage Daily Value?
This is based on 2000 calories.
400
What are Discretionary kCalories?
This refers to the Kcalories remaining in a person’s energy allowance after consuming enough nutrient dense foods to meet all nutrient needs for a day
400
What is protein intake?
grains + legumes; legumes + nuts, and seeds; milk/dairy + grains describes what high-quality nutritional intake?
400
What are Carbohydrates?
This is the sugars, starches, and fibers found in fruits, grains, vegetables, and milk products.
400
What are Enzymes?
These are protein molecules that facilitate a chemical reaction.
400
What are serving sizes?
The FDA established this specific detail for various foods and requires that all labels for a given product use this same information.
500
What are phytochemical foods?
These chemicals are found in fruits, vegetables, grains, beans, and other plants.
500
What is protein complementation?
This is a combination of protein sources to allow for adequate complete or high-quality protein in the diet.
500
What is glucose?
This serves as the essential energy source and is commonly known as dextrose; a form of sugar in the blood.
500
What is the Salivary Glands, Gastric Glands, Intestinal Glands, Liver, and Pancreas?
These five organs/glands produce the secretions involved in the digestive process.
500
What are calories?
These are always listed in bold.