chapter 1 Nutrition and Food Labels – Practice Flashcards (Question and Answer)

Flashcards cover key topics from the notes: body nutrients, food labels, vitamin/mineral classifications, carbohydrate and fat basics, protein and amino acids, water intake, and dietary guidelines.

What nutrient makes up 50% to 80% of the body?

Water.

What are large, complex molecules the body makes from amino acids?

Proteins.

What are organic compounds that combine carbon, oxygen, and hydrogen into sugar molecules and come primarily from plant sources?

Carbohydrates.

Which nutrient is a highly concentrated energy source?

Fats (lipids).

What are inorganic substances the body needs in small quantities for building and maintaining body structures?

Minerals.

What are organic substances the body needs for various cellular functions?

Vitamins.

Which aspect of food labels gives necessary context to all other information found on the label?

Serving size.

What is considered the best source of vitamins and nutrients needed for healthy living?

Whole foods; supplements are not the primary source.

What should patients do before taking vitamins or supplements?

Discuss with their provider; consider interactions; document usage.

During patient intake, what should you document regarding supplements?

Any vitamins or supplements the patient takes.

What dangers can be associated with taking supplements?

Interactions with prescription medications or negative impacts on chronic conditions.

When might a provider recommend a supplemental vitamin?

If a condition reduces the body's ability to process that vitamin from natural food sources.

What elements must be included on USDA nutrition facts panels?

Serving size; calories per serving; grams of fat; sodium; potassium; cholesterol; total carbohydrates; sugar; protein; % daily value for some vitamins/minerals.

Why can serving sizes be deceptive on labels?

Serving sizes vary by manufacturer and can be misleading; compare labels critically.

Name a food source for Vitamin K.

Green leafy vegetables (vegetables).

Name a food source for Potassium.

Milk, bananas, prunes, raisins (examples from table).

Name a food source for Vitamin A.

Milk fat, meat, leafy vegetables, egg yolks, fish oil, orange/yellow fruits.

Name a food source for Calcium.

Milk and milk products, meat, eggs, cereals, beans, fruits, vegetables.

Name a food source for Iron.

Beef, beans, clams, soy flour, peaches.

What are the two major classifications of vitamins based on solubility?

Fat-soluble and water-soluble.

Which vitamins are fat-soluble?

A, D, E, K.

Which vitamins are water-soluble?

B1, B2, B3, B6, folate, B12, pantothenic acid, biotin, and vitamin C.

What are minerals and what is their role?

Inorganic substances essential for life; cofactors for enzymes; contribute to bone, muscle, neurological, and hematological functions.

What are carbohydrates used for primarily?

Energy for cells and body functions; glucose is the main energy source.

What is glycogen?

Stored glucose in the liver as a ready energy source.

What calories per gram do fats provide?

9 calories per gram.

What roles do fats play besides providing energy?

Assist with absorption of fat-soluble vitamins, form cell membranes, support growth, cushion organs, insulation.

What are the three amino acid categories?

Essential, nonessential, and conditional amino acids.

How many calories per gram do carbohydrates and proteins provide?

4 calories per gram for both carbohydrates and proteins.

What is the daily water intake recommended for optimal health?

About 2 to 3 liters (64 to 96 ounces) per day.

What are the six primary nutrients?

Water, carbohydrates, protein, fat, minerals, vitamins.

What is MyPlate.gov used for?

Provides individualized dietary guidelines based on life stage (age, sex, height, weight, activity).

Do nutrients that contain calories include water, vitamins, minerals, or fiber?

No; these do not contain calories.

What is the difference between essential, nonessential, and conditional amino acids?

Essential cannot be produced by the body; nonessential can be made; conditional may become essential during stress or illness.