front 1 Reasons people make food choices... | back 1 taste, habit, ethnicity, convenience, emotions, social interactions, values, and health benefits. |
front 2 6 classes of nutrients | back 2 water, minerals, lipids, carbohydrates, protein, and vitamins. |
front 3 Nutrient vs. essential nutrient | back 3 Essential are nutrients that your body cannot make itself and regular nutrients are chemical substances obtained from food and used in the body for energy. |
front 4 Inorganic | back 4 Does not contain carbon or pertaining to living things. |
front 5 Organic | back 5 Substance containing carbon bonds or carbon-hydrogen bonds. |
front 6 Organic Nutrients | back 6 Carbs, lipid, protein, vitamins |
front 7 Inorganic Nutrients | back 7 minerals and water |
front 8 Macronutrients | back 8 a type of food required in large amounts in the human diet |
front 9 Micronutrients | back 9 substance required in trace amounts for the normal growth and development. |
front 10 Energy yielding nutrients | back 10 Carbs, fat, and protein. |
front 11 Amount of kcals per gram from alcohol (not a nutrient) | back 11 7 kcal/g |
front 12 Amount of kcals per gram from carbs | back 12 4 kcal/g |
front 13 Amount of kcals per gram for protein | back 13 4 kcal/g |
front 14 Amount of kcals per gram for fat | back 14 9 kcal/g |
front 15 True/False: Minerals yield energy. | back 15 False. |
front 16 Dietary Reference Intake (DRI) | back 16 reference values that are quantitative estimates of nutrient intakes to be used for planning and assessing diets for healthy people |
front 17 Estimated Average Requirement (EAR) | back 17 a nutrient intake value that is estimated to meet the requirement of half the healthy individuals in a group |
front 18 Recommended Dietary Allowance (RDA) | back 18 average daily dietary intake level that is sufficient to meet the nutrient requirement of nearly all (97 to 98 percent) healthy individuals in a group |
front 19 Adequate Intake | back 19 a value based on observed or experimentally determined approximations of nutrient intake by a group (or groups) of healthy people (used when an RDA cannot be determined) |
front 20 Upper Intake Level (UL) | back 20 highest level of daily nutrient intake that is likely to pose no risk of harmful health effects to almost all individuals in the general population |
front 21 AMDR for fat | back 21 20-35% |
front 22 AMDR for protein | back 22 10-35% |
front 23 AMDR for carbs | back 23 45-65% |
front 24 How many minerals are known to be required in the diet of human beings? | back 24 16 |
front 25 What product of digestion is NOT normally released directly into the bloodstream? | back 25 Fats |
front 26 What part of the GI tract prevents a person from choking while swallowing? | back 26 Epiglottis |
front 27 What stimulates the pancreas to release bicarbonate-rich juice? | back 27 Secretin |
front 28 What structure functions to prevent entrance of food into the trachea? | back 28 Epiglottis |
front 29 What best describes the normal pH of the stomach? | back 29 Very acidic. |
front 30 What is the most metabolically active organ? | back 30 Liver. |
front 31 What is a feature of the lymphatic system? | back 31 Carries fats away from the intestines. |
front 32 What is the primary function of the rectum? | back 32 Stores waste materials prior to evacuation |
front 33 What is a bolus | back 33 Portion of food swallowed one at a time. |
front 34 What is found on the microvilli and function to break apart small nutrients into the final products of digestion? | back 34 Enzymes. |
front 35 What nutrient makes up most of the endosperm section of grains such as wheat and rice? | back 35 Starch |
front 36 Textured vegetable protein is usually made from | back 36 Soybeans |
front 37 According to the FDA, a food label that reads "improves memory" is an example of a | back 37 Structure function-claim |
front 38 Food labels express the nutrient content in relation to a set of standard values known as the | back 38 Daily Values |
front 39 Nutrient dense refers to foods that | back 39 provide more nutrients relative to kcalories. |
front 40 REFINED grain products only contain the | back 40 endosperm |
front 41 Approximately how many kcalories more per day are needed by an average college-age student who is active compared with her inactive counterpart? | back 41 400-500 |
front 42 In what food group are legumes found? | back 42 Protein |
front 43 What term is used to describe a cut of meat having a low fat content? | back 43 Round |
front 44 Which of the following food groups is actually consumed in amounts greater than recommended by the USDA? | back 44 Protein foods. |
front 45 6 principles and guidelines | back 45 Adequacy, Balance, Calorie, Density, Moderation, Variety |
front 46 Nutrition Claims | back 46 "fat free" or "less sodium" |
front 47 Health Claims | back 47 "Can help reduce the risk of cholesterol" |
front 48 Structure-function Claims | back 48 "supports immunity and digestive health" |
front 49 Bran | back 49 around the kernel of the grain and is rich in nutrients and fiber. |
front 50 Endosperm | back 50 contains starch and proteins |
front 51 Germ | back 51 the seed that grows into a wheat plant, rich in vitamins and minerals. |
front 52 Husk | back 52 inedible part of a grain. |
front 53 Enriched vs. fortified. | back 53 Enriched is when lost nutrients are added back into the food and fortified is when nutrients that were never there are added to the food in order to enhance flavor. |
front 54 Gallbladder | back 54 organ that stores and concentrates bile. |
front 55 GI Tract path in order | back 55 mouth, esophagus, stomach, small intestine, large intestine, rectum, anus. |
front 56 4 muscular actions | back 56 perstalsis, segmentation, stomach action, and sphincter contractions. |
front 57 Secretions are a mix of | back 57 water and enzymes |
front 58 Enzymes | back 58 promote breaking water (hydrolysis) and are protein facilitators of chemical reactions. |
front 59 Protein digestion begins... | back 59 in the gastric juice of the stomach. |
front 60 Three absorption techniques | back 60 simple diffusion, facilitated diffusion, and active transport. |