Nutrition Test 1

Our primary psychological drive to eat that is affected by many external food-choice mechanisms is called

appetite

Energy-yielding nutrients include

carbohydrates, proteins, and fats

The essential nutrients

cannot be made by the body and therefore must be consumed to maintain health

Sugars, starches, and dietary fibers are examples of

carbohydrates

A kcal is a

measure of heat energy

A food that contains 10g of fat would yield_____ kcal

90

Which of the following is true about dietary patterns in the U.S.

About half of our carbohydrates come from simple sugars

Alchohol is most damaging to the

liver cells because this is where alcohol is metabolized

What factors affect food choices?

flavor, texture, appearance, early influences, time, convenience, cost

Hunger

physical need for food

Appetite

emotional desire to eat

Nutrition

the science that links food to health and disease

What is the leading cause of death?

Heart disease (23%)

What nutrients provide energy?

carbs and protein

What nutrients help with growth and development

proteins, vitamins, minerals, water

What nutrients regulate body processes?

proteins, vitamins, minerals, water

Macronutrients

provide calories (carbs, proteins, fat)

Micronutrients

do not provide calories (vitamins and minerals)

Lipids

Fats - energy, don’t dissolve in water

Proteins

main structural material in the body - amino acids are bonded together

Vitamins

Enables chemical reaction to occur in the body

Fat soluble - A, E, E, K

Water soluble - B, C

Minerals

Inorganic substances that preform electrolyte functions

Phytochemicals

chemical found in plants that provide significant health benefits

What are the most commonly consumed vegetables among U.S. consumers?

potatoes - french fries

tomatoes - ketchup

Calories

Carbs - 4 kcal/gram

Fats - 9kcal/gram

Protein - 3kcal/gram

Alcohol - 7kcal/gram

Consequences of obesity

chronic diseases, economic burden

Healthy People 2030 eating objectives

Reduce household food insecurity and hunger, Eliminate very low food security in children, Reduce iron deficiency in children aged 1 to 2 years, Increase the proportion of schools that don’t sell less healthy foods and drinks

What color are the zones?

Blue zones

Food with high nutrient density offer the ____ nutrients for the ___ calories.

most, lowest

A meal of a bean burrito, cucumber salad, and a glass of milk represents foods from all of the food groups except:

fruits

According to evidence-based dietary recommendations, most adults need to increase their intakes in which of the following foods?

Seafood

How many minutes of moderate-intensity physical activity are recommended for adults in the Physical activity guidelines for americans?

150 to 300 minutes per week

The Tolerable Upper Intake Level, or UL, is used to:

evaluate the highest amount of daily nutrient intake unlikely to cause adverse health effects

The current food label must list:

a uniform and realistic serving size

A bowl of broccoli cheddar soup contains 21g of carbs, 13g of fat, and 12g of protein. Calculate the percentage of calories derived from fat.

• Calories from carbohydrates: 21×4 = 84

• Calories from fat: 13×9 = 117

• Calories from protein:12×4 = 48

84+117+48 = 249

117/249 ×1-00 = 46.99%

List the steps of the scientific method used to test a hypothesis

observation, form hypothesis, review scientific literature, design and collect data, analyze, report findings, more research

Energy density =

amount of energy (kcal) per serving/weight or volume of serving

Nutrient density =

amount of nutrient per serving/amount of calories per serving

American Heart Association

goal to reduce cardiovascular disease

2026 Dietary Guidelines

very controversial and had lots of conflicts of interest and factual errors in terms of nutrition

Mediterranean Diet Pyramid

meats and sweets - less ofen

dairy - moderate portions

seafood - often

fruits/vegetables - every neal

be physical

MyPlate

fruits/vegetables - 50%

grains - 25%

protein - 25%

cup of dairy

RDA (Recommended Dietary Allowance)

Nutrient intake amount sufficient to meet the needs of about 98% of the individuals in a specific age and biologic sex group

Adeqate Intake

Nutrient intake amount set for any nutrient for which insufficient research is available to establish an RDA

Tolerable Upper Intake Level (UL)

Maximum chronic daily intake level of a nutrient that is unlikely to cause adverse health effects in almost all people in a specific life stage

Frozen vs. Fresh fruits/vegetables

Same nutrients sometimes can have more depending on level of ripeness

Female vs. Male Drinking

Female - No more than 1 alcoholic drink a day

Male - No more than 2 alcoholic drink a day