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HMD 211 Questions and Correct
Answers | Latest Update | A+
intake level for a nutrient at which the needs of 50% of population will be met Ans: EAR (estimated average requirement) the estimated amount of a nutrient (or calories) per day considered necessary for the maintenance of good health by the Food and Nutrition Board of the National Research Council/ National Academy of Sciences. Ans: RDA (Recommended Dietary allowance) Maximum chronic daily intake level of a nutrient that is unlikely to cause adverse health effects in almost all people in a specific life age. Ans: UL (upper intake level) Range of macronutrient intake, as percent of energy, associated with reduced risk of chronic diseases while providing for recommended intake of essential nutrients. Ans: AMDR (Adequate Macronutrient Distribution Range)
Term used to encompass nutrient recommendations made by the Food and Nutrition Board of the National Academy of Sciences. This includes: RDA's, EAR's, AI's, EER's, and UL's. Ans: DRI (Dietary reference intake Nutrient intake amount set for any nutrient for which insufficient research is available to establish an RDA. AI's are based on estimates of intakes that appear to maintain a defined nutritional state in a specific life age Ans: AI (Adequate Intake) Estimate of the energy (kcal) intake needed to match the energy use of an average person in a specific life stage. Ans: EER(Estimated energy requirement) What is the general term for the three essential energy containing nutrients, carbohydrates, fat and protein? Ans: macronutrients What is the term for the numerous chemical reactions that occur within a cell? It involves the conversion of calories from food to energy in the cells of the body. Ans: metabolism
Which of these nutrients does not provide energy? Ans: vitamins, minerals, and water A person carrying an amount of body fat in excess of what is considered overweight is called what? Ans: obese The AMDRs are ranges set for carbohydrates, fats and _____. Ans: proteins _____ density refers to the number of calories a food contains in relationship to the amount of nutrients (more calories than nutrients). Ans: caloric Nutrient _____ refers to the amount of nutrients a food contains in relationship to the number of calories it contains. Ans: density
What is the term for an approximation of a nutrient need for a similar age and gender group. This value is given because there is insufficient evidence to generate the other values. Ans: adequate intake The higher the consumption above the UL, the higher the risk of _____. Ans: toxicity What is the term for consuming a reasonable, but never excessive, amount of foods? Ans: moderation The _____ on a food label are listed in descending order by weight. Ans: ingredients The ranges of intakes for energy-containing nutrients are called the _____ Ans: acceptable macronutrient distribution ranges The thinnest yellow band in MyPyramid represents what food group? Ans: fats and oils
When the food is chewed and mixed with saliva and then formed into a ball for swallowing it is called what? Ans: bolus The band of muscle between the esophagus and the stomach is the ______. Ans: lower esophageal sphincter The five basic categories for taste are sweet, sour, salty, bitter and what? Ans: umami What is the word for they physical need for food? Ans: hunger What carries oxygen, nutrients, hormones, and waste products throughout the body? Ans: blood When you are hungry, what is the hormone that signals your brain to eat? Ans: grehlin What is the hormone made in the stomach? It stimulates the secretion of HCl?
Ans: gastrin What raises pH and neutralized stomach acid in chyme as it leaves the stomach? Ans: bicarbonate The sphincter in the bottom of the stomach is the what? Ans: pyloric The liver converts galactose and fructose to what? Ans: glucose What is the chemical name for table sugar; a glucose and fructose together? Ans: sucrose Going along with the idea of caloric dense foods, what type of calories are found in soda pop and jelly beans? Ans: empty The disaccharide lactose is composed of glucose and _____. Ans: galactose
Your _____ cells and red blood cells rely on glucose for energy. What can only use glucose for energy? Ans: brain The salivary enzyme called _____ begins the digestion of starch in the mouth. Ans: amalyse the process of providing or obtaining the food necessary for health and growth. Ans: nutrition he kinds of food that a person, animal, or community habitually eats. Ans: diet six categories of nutrients Ans: water, protein, carbohydrates, fats, vitamins and minerals. non-nutrients Ans: nonessential amino acids,phytochemical what three nutrients provide energy
Ans: carbohydrates, fat, and protein what three nutrients do not provide energy? Ans: vitamins, minerals, and fiber what are carbs used for? Ans: carbs break down into simple sugars released into bloodstream. sugar used to create insulin in the pancreas. insulin is used to move sugar from blood to cells to create energy; causes glucose levels to rise in liver. limited what are proteins used for? Ans: break down into amino acids which account for basic bodily functions what is fat used for? Ans: fat breaks down into fatty acid which is packed in triglycerides and stored in fat cells for later use. unlimited diseases with strong nutrition component Ans: heart disease, cancer, stroke, and diabetes
Ans: 9 what toxin provides energy; calories per gram? Ans: alcohol; seven what does food provide that supplements cannot Ans: Digestive stimulation Phytochemicals Emotional satisfaction Hormonal stimulation That something else... what are non-nutrients known as Ans: nonessential nutrients foods that have a lot of nutrients but relatively few calories; ex. Ans: nutrient-density; fruits and vegetables, wheats, seafood, poultry, eggs, unsalted nuts high amount of calories, ex
Ans: caloric density ; peanut butter, chocolate, cheese, pasta, dressing, whole wheat bread, nuts, olive oil term protected legally for a nutrition expert Ans: dietician, or registered dietician harmless pill given to the control group Ans: placebo the study of the patterns, causes, and effects of health and disease conditions in defined populations. Ans: epidemiological research the state of being without reliable access to a sufficient quantity of affordable, nutritious food. Ans: food insecurity what percent of americans are food insecure Ans: 14 % DRI has set values for what groups of people? separated by what
top 10 dietary guideline recommendations Ans: eat more vegetables, fruits, whole grains, seafood, nuts; 2) eat less red and processed meat, limit consumption of sugars and alcohol, eat more plant based foods and less animal based, population health, limit saturated fat, reduce added sugars, aspartame level constant, lessen caffeinated drinks, and dietary cholesterol is no longer concern servings range for each food group Ans: carbs: 6-11 servings, fruits 2-3, vegetables 3-4, low fat dairy: 2-3, meats: 2-3, fats and oils: sparingly difference between my plate and food pyramid Ans: my plate doesn't mention: grains as much, fats and oils, serving size, and beef meeting the individual macronutrient needs relevant to one's goals and then filling the remaining calories with foods of personal preference Ans: discretionary calorie allowance what food label parts are mandatory? Ans: nutrition facts panel, name of product, ingredients, net weight, contact info, what does a nutrition facts panel contain?
Ans: serving size, specific nutrients, shows how serving of food fits into healthy diet by stating percentage of DV for each nutrient any representation which states, suggests or implies that a food has particular nutritional properties including but not limited to the energy value and to the content of protein, fat and carbohydrates, as well as the content of vitamins and minerals.; ex Ans: nutrient claim; reduced fat peanut butter authorized by the US Food and Drug Administration (FDA) that must be supported by credible scientific evidence regarding a relationship between a substance (specific food or food component) and a disease or health-related condition.; ex Ans: health claim; A healthy diet rich in vegetables and fruit may help reduce the risk of some types of cancer. foods have a ... effect on your body Ans: cumulative substance body can use and take in Ans: food chemical compounds in food that provide energy
credible nutrition source Ans: Scientific Journals Clearly define the subjects of the study Describe previous research & put current research into context Make common sense Professional Health Organization (.org) Government Health agencies (.gov) Volunteer (non-profit) health agencies (.org) Reputable consumer groups Universities (.edu) completed a bachelor's degree at an accredited college, a supervised practice (internship), and passed the national exam administered by the American Dietetic Association Ans: registered dietician has degree in nutrition but may not be an RD PhD or MS in Nutrition: Professionals holding advanced degrees in nutrition Ans: public health nutritionist
licensed by state licensing agencies Ans: licensed dietician To be healthy, you should be physically active at least three times a week. Ans: false according to the USDA, there are five basic food groups Ans: true, but there are actually 6 (oil) you can use your hands to estimate the proper portion size for many foods Ans: true Individual nutrient recommendations Ans: dietary reference intake General dietary and lifestyle advice Ans: dietary guidelines for americans how often should one exercise? Ans: 30 min/day
