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amino acids

answer

The building blocks of proteins. Each contains an amino group, an acid group, and a unique side chain.

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calories

answer

A unit of measure used to express the amount of energy provided by food.

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carbohydrates

answer

A class of nutrients that includes sugars, starches, and fibers. Chemically, they all contain carbon, along with hydrogen and oxygen, in the same proportions as in water (H2O).

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cholesterol

answer

A type of lipid that is found in the diet and in the blood. High blood levels increase the risk of heart disease.

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control group

answer

In a scientific experiment, the group of participants used as a basis of comparison. They are similar to the participants in the experimental group but do not receive the treatment being tested.

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designer foods or neutraceuticals

answer

Foods or supplements thought to have health benefits in addition to their nutritive value

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dietary supplements

answer

Products sold to supplement the diet; may include nutrients (vitamins, minerals, amino acids, fatty acids), enzymes, herbs, or other substances.

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elements

answer

Substances that cannot be broken down into products with different properties.

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energy-yielding nutrients

answer

Nutrients that can be metabolized to produce energy in the body. They include carbohydrates, fats, and proteins.

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epidemiology

answer

The branch of science that studies health and disease trends and patterns in populations.

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essential nutrients

answer

Nutrients that a person must consume in order to maintain health.

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experimental group

answer

In a scientific experiment, the group of participants who undergo the treatment being tested.

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fiber

answer

A type of carbohydrate that cannot be digested by humans.

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fortified foods

answer

Foods to which one or more nutrients have been added.

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functional foods

answer

Foods that have health-promoting and/or disease-preventing properties beyond basic nutritional functions.

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genes

answer

Units of a larger molecule called DNA that are responsible for inherited traits.

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hormones

answer

Chemical messengers that are produced in one location in the body, released into the blood, and travel to other locations, where they elicit responses.

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hypothesis

answer

A proposed explanation for an observation or a scientific problem that can be tested through experimentation.

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kilocalories

answer

Units of heat that are used to express the amount of energy provided by foods. It is the amount of heat required to raise the temperature of 1 kilogram of water 1 degree Celsius (1 kcalorie = 1000 calories. When Calorie is spelled with a capital C it denotes kilocalorie).

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lipids

answer

A class of nutrients that is commonly called fats. Chemically, they contain carbon, hydrogen, and oxygen, and most of them do not dissolve in water.

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macronutrients

answer

Nutrients needed by the body in large amounts. These include water and the energy-yielding nutrients carbohydrates, lipids, and proteins.

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malnutrition

answer

A condition resulting from an energy or nutrient intake either above or below that which is optimal.

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micronutrients

answer

Nutrients needed by the body in small amounts. These include vitamins and minerals.

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Minerals

answer

In nutrition, elements needed by the body in small amounts to maintain structure and regulate chemical reactions and body processes.

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nutrient density

answer

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

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nutrients

answer

Substances in food that provide energy and structure to the body and regulate body processes.

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nutritional genomics or nutrigenomics

answer

The study of how diet affects our genes and how individual genetic variation can affect the impact of nutrients or other food components on health.

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organic compounds

answer

Substances that contain carbon bonded to hydrogen.

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osteoporosis

answer

A bone disorder characterized by reduced bone mass, increased bone fragility, and increased risk of fractures.

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overnutrition

answer

Poor nutritional status resulting from a dietary intake in excess of that which is optimal for health.

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peer-review process

answer

The review of the design and validity of a research experiment by experts in the field of study who did not participate in the research.

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phytochemicals

answer

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

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placebo

answer

A fake medicine or supplement that is indistinguishable in appearance from the real thing. It is used to disguise the control and experimental groups in an experiment.

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proteins

answer

A class of nutrients that includes molecules made up of one or more intertwining chains of amino acids. They contain carbon, hydrogen, oxygen, and nitrogen.

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saturated fats

answer

Lipids that are most abundant in solid animal fats and are associated with an increased risk of heart disease.

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scientific method

answer

The general approach of science that is used to explain observations about the world around us.

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theory

answer

A formal explanation of an observed phenomenon made after a hypothesis has been supported and tested through experimentation.

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Undernutrition

answer

Poor nutritional status resulting from a dietary intake below that which meets nutritional needs.

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unsaturated fats

answer

Lipids that are most abundant in plant oils and are associated with a reduced risk of heart disease.

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variable

answer

A factor or condition that is changed in an experimental setting.

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Vitamins

answer

Organic compounds needed in the diet in small amounts to promote and regulate the chemical reactions and processes needed for growth, reproduction, and the maintenance of health.

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zoochemicals

answer

Substances found in animal foods (zoo means animal) that are not essential nutrients but may have healthpromoting properties.

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Acceptable Macronutrient Distribution Ranges (AMDRs

answer

Healthy ranges of intake for carbohydrate, fat, and protein, expressed as percentages of total energy intake.

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Adequate Intakes (AIs)

answer

Nutrient intakes that should be used as a goal when no RDA exists. Ai values are an approximation of the nutrient intake that sustains health.

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Daily Value

answer

A reference value for the intake of nutrients used on food labels to help consumers see how a given food fits into their overall diet

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Dietary Guidelines for Americans 2005

answer

A set of nutrition recommendations designed to promote population-wide dietary changes to reduce the incidence of nutrition-related chronic disease.

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Dietary Reference Intakes (DRIs)

answer

A set of four reference values for the intake of nutrients and food components that can be used for planning and assessing the diets of healthy people in the United States and Canada.

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discretionary calories

answer

The calories remaining after an individual has met recommended intake levels with healthy choices from all the food groups.

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Estimated Average Requirements (EARs)

answer

Nutrient intakes estimated to meet the needs of 50% of the healthy individuals in a given gender and life-stage group.

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Estimated Energy Requirements (EERs)

answer

Average energy intake values predicted to maintain body weight in healthy individuals.

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Exchange Lists

answer

A system of grouping foods based on their carbohydrate, protein, fat, and energy content.

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food guides

answer

Food group systems that suggest amounts of different types of foods needed to meet nutrient intake recommendations.

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health claims

answer

Claims on food labels that describe the relationship between a nutrient or food and a disease or health condition. Only approved health claims may appear on food labels.

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Healthy People

answer

A set of national health promotion and disease prevention objectives for the U.S. population

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MyPyramid: Steps to a Healthier You

answer

A food group system developed by the USDA as a guide to the amounts of different types of foods needed to provide an adequate diet and comply with current nutrition recommendations.

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nutrient content claims

answer

Claims on food labels used to describe the level of a nutrient in a food. The Nutrition Labeling and Education Act of 1990 defines there terms and regulates the circumstances under which they can be used.

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Nutrition Facts

answer

The portion of a food label that provides information about the nutritional composition of a food and how that food fits into the overall diet.

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nutritional status

answer

An individual's health, as it is influenced by the intake and utilization of nutrients.

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qualified health claims

answer

Health claims on food labels that have been approved based on emerging but not well-established evidence of a relationship between a food, food component, or dietary supplement and reduced risk of a disease or health-related condition.

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Recommended Dietary Allowances (RDAs)

answer

Intakes that are sufficient to meet the needs of almost all healthy people in a specific gender and life-stage group.

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structure/function claims

answer

Claims on food labels that describe the role of a nutrient or dietary ingredient in maintaining normal structure or function in humans.

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Supplement Facts

answer

Portion of a dietary supplement label that includes information about, serving size, ingredients, amount per serving size (by weight), and percent of Daily Value, if established.

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Tolerable Upper Intake Levels (ULs)

answer

Maximum daily intake levels that are unlikely to pose risks of adverse health effects to almost all individuals in a given gender and life-stage group.

question

Which DRI standards can be used as goals for individual intake?

answer

AIs and RDAs only

question

Which DRI standard can help you determine whether a supplement contains a toxic level of a nutrient?

answer

UL

question

T/F: Your EER stays the same when you gain weight.

answer

FALSE

question

The different colors of the triangles that make up MyPyramid are designed to illustrate that

answer

a variety of foods are needed to make up a healthy diet

question

Which of these foods is highest in discretionary calories? apple, tbsp of olive oil, slice of whole wheat bread, a doughnut

answer

doughnut

question

In which order are the ingredients listed on a food label?

answer

from largest to smallest, by weight

question

Which of the following is stressed by the Dietary Guidelines? A: Choose nutrient-dense foods. B: Balance food intake with physical activity. C: Limit nutrients that are associated with an increased risk of chronic disease. D: Handle food safely to prevent food-borne illness.

answer

All of the above

question

Which of the following is used to assess nutritional status? A: nutritional analysis of the diet B: measurements of body dimensions C: medical history and physical examination D: laboratory tests

answer

All of the above

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Which of the following is a structure/function claim? A: Fiber maintains bowel regularity. B: Soluble fiber helps reduce the risk of heart disease. C: Calcium helps reduce the risk of osteoporosis. D: Diets that are low in sodium can reduce the risk of high blood pressure.

answer

Fiber maintains bowel regularity.

question

What is meant by nutritional status?

answer

the measure of a person's health in terms of his or her intake and utilization of nutrients

question

Which of the following is not a food group in MyPyramid? A: milk B: meat and beans C: vegetables D: fats and sweets

answer

fats and sweets

question

True or false: If you choose a high-fat, high-salt, fast-food lunch, your nutrient intake for the day cannot meet the recommendations for a healthy diet.

answer

False

question

Which of these foods has the lowest nutrient density? A: an orange B: strawberry yogurt C: whole-wheat bread D: orange soda

answer

orange soda

question

Which group consists only of nutrients that are classified as energy-yielding nutrients?

answer

carbohydrates, lipids, and proteins

question

Which group consists only of nutrients that are considered micronutrients?

answer

vitamins and minerals

question

Which nutrient class provides the most Calories per gram?

answer

lipids

question

Which of these statements about essential nutrients is false? A:If you do not get enough of them in your diet, your body will synthesize enough to meet its needs. B:If you do not get enough of them in your diet, deficiency symptoms will eventually appear. C:Some of them provide energy. D:Some of them provide structure.

answer

If you do not get enough of them in your diet, your body will synthesize enough to meet its needs.

question

Why it is better to obtain your nutrients from foods than from dietary supplements? A: Dietary supplements are more likely to contain toxic amounts of nutrients. B: Foods provide phytochemicals and zoochemicals. C: Foods provide pleasurable tastes and aromas.

answer

All of the above are correct

question

Which of these factors can limit the availability of food? A: socioeconomic status B: health status C: living conditions

answer

All of the above are correct

question

A diet that follows the principles of variety, balance, and moderation _________

answer

can include all kinds of foods

question

Which of these sources would be most likely to exaggerate the beneficial effects of a dietary supplement? A: government publication B: dietitians recommendations C: a pamphlet published by the manufacturer D: peer reviewed article in a scientific journal

answer

a pamphlet published by the manufacturer

question

When the scientific method is used, a hypothesis is first proposed and then tested through experimentation. Which of the following hypotheses can be tested by means of experiments that use a quantifiable measure? A: Iron supplements increase feelings of vitality. B: A high vitamin E intake makes you feel younger. C: Eating an apple a day will lower blood cholesterol. D: B vitamin supplements give you an energy boost.

answer

Eating an apple a day will lower blood cholesterol.

question

In a scientific experiment, a group that is identical to the experimental group in every way except that its members do not receive the treatment being tested is called _________

answer

a control group

Ch1 & 2 Nutrition – Flashcards

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