science of nutrition quiz 1

Science of Nutrition

The study of nutrients in food and how the body uses them

Nutrients

Substances in food that the body needs to function

Six Classes of Nutrients

Carbohydrates, protein, fat, vitamins, minerals, water

Essential Nutrients

Nutrients that must come from food because the body cannot make enough

Energy

The ability to do work; measured in Calories (kcal)

Organic Nutrients

Nutrients that contain carbon (carbs, fat, protein, vitamins)

Inorganic Nutrients

Nutrients that do not contain carbon (minerals, water)

Macronutrients

Nutrients needed in large amounts (carbs, protein, fat, water)

Micronutrients

Nutrients needed in small amounts (vitamins, minerals)

Nutrient-Dense Foods

Foods high in nutrients and low in calories

Calorie-Dense Foods

Foods high in calories and low in nutrients

Phytochemicals

Non-nutrient plant compounds that may benefit health

Dietary Reference Intakes (DRI)

Set of standards for nutrient needs

Estimated Average Requirement (EAR)

Amount that meets needs of 50% of people

Recommended Dietary Allowance (RDA)

Amount that meets needs of 97–98% of people

Adequate Intake (AI)

Recommended intake when RDA is not available

Tolerable Upper Limit (UL)

Maximum safe intake before toxicity risk

Acceptable Macronutrient Distribution Range (AMDR)

Recommended percent of calories from carbs, protein, and fat

Percent Daily Value (%DV)

Shows how much a nutrient contributes to daily diet based on 2,000 calories

Calories per Gram of Carbohydrates

4 calories per gram

Calories per Gram of Protein

4 calories per gram

Calories per Gram of Fat

9 calories per gram

Calories per Gram of Alcohol

7 calories per gram

Energy-Yielding Nutrients

Carbohydrates, protein, fat, alcohol

Non-Energy Nutrients

Vitamins, minerals, water

Adequate Diet

Provides enough nutrients and energy

Moderate Diet

Not too much and not too little

Balanced Diet

Right combination of foods

Varied Diet

Includes many different foods

Healthy Diet (AMBV)

Adequate, Moderate, Balanced, Varied

Malnutrition

Imbalance of essential nutrients

MyPlate Purpose

Visual guide for balanced meals

MyPlate Recommendation

Half plate fruits and vegetables

Food Label Required Information

Name, net contents, ingredients, manufacturer, nutrition facts

Nutrition Facts Panel

Provides nutrition information per serving

Serving Size

Standard amount people typically eat

5/20 Rule

5% DV is low, 20% DV is high

Health Claim Rule

No claim if food has over 20% DV of fat, saturated fat, cholesterol, or sodium

Registered Dietitian (RDN) Requirements

Master’s degree, supervised practice, pass exam

Nutritionist Title

Not legally regulated

Scientific Method Steps

Observation, hypothesis, experiment, data, conclusion, repeat

Double-Blind Study

Neither participants nor researchers know who gets treatment

Placebo

Fake treatment used in studies

Dietary Guidelines for Americans

Government nutrition recommendations updated every 5 years

AMDR for Carbohydrates

45–65% of calories

AMDR for Protein

10–35% of calories

AMDR for Fat

20–35% of calories

Eating Out Tip

Choose smaller portions and avoid fried foods

Water-Soluble Vitamins

B vitamins and Vitamin C

Fat-Soluble Vitamins

A, D, E, K

Fiber Function

Aids digestion and elimination

Water Function

Helps transport nutrients and regulate body processes