Nutrition - Chapter 1 Review

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32 Terms

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nutrients

substances that provide energy, structural materials, and regulating agents to support the growth, maintenance, and repair of the body's tissues

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Essential nutrients

must be obtained from foods

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The six classes of nutrients include

carbohydrates, lipids, proteins, vitamins, minerals, and water

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Organic (they contain Carbon)

Carbohydrates, lipids, proteins, and vitamins

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Inorganic

minerals and water

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Energy is measured in

kcalories—a measure of heat energy.

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One Kcalorie

One kcalorie is the amount of heat necessary to raise the temperature of 1 kg water 1-degree C

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energy-yielding nutrients

carbohydrate (4 kcal/g), fat (9 kcal/g), and protein (4 kcal/g)

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Vitamins, minerals, and water do not...

provide energy, they facilitate a variety of activities in the body

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The science of nutrition is

the study of nutrients and other substances in foods and the body's handling of them

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Researchers follow...

Scientific method. They randomly assign control and experimental groups, use large sample sizes, provide placebos, and are blind to treatments. Their findings are reviewed and replicated by other scientists before being accepted as valid.

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Correlations

indicate an association between variables, not a cause.

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Dietary Reference Intakes (DRI)

are a set of nutrient intake values used to plan and evaluate diets for healthy people.

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Estimated Average Requirement (EAR)

defines the amount of a nutrient that supports a specific function in the body for half of the population

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Recommended Dietary Allowance (RDA)

is based on the EAR and establishes a goal for dietary intake that will meet the needs of almost all healthy people

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Adequate Intake (AI)

serves a similar purpose when an RDA cannot be determined

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Estimated Energy Requirement (EER)

defines the average amount of energy intake needed to maintain energy balance

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Acceptable Macronutrient Distribution Ranges (AMDR)

define the proportions contributed by carbohydrate, fat, and protein to a healthy diet.

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Carbohydrates should consist of

45 to 65 percent of total daily kcalories

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Fat

20 to 35 percent of total daily kcalories

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Protein

10 to 35 percent of total daily kcalories

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Tolerable Upper Intake Level (UL)

establishes the highest amount that appears safe for regular consumption.

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Malnutrition

an imbalance of energy nutrients, develops when people get too little (undernutrition), too much (overnutrition)

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primary deficiency is caused by

an inadequate intake of a nutrient

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secondary deficiency is caused by

a condition that reduces absorption, accelerates use, increases excretion, or destroys the nutrient.

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Leading Causes of Death in the United States

1. Heart Disease 23.7%

2. Cancers 22.9%

4. Strokes 5.1%

7. Diabetes Mellitus 2.9%

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epidemiological studies

Studies of populations that reveal correlations between dietary habits and disease incidence

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Nutrition misinformation is often based on

anecdotal evidence

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Calorie

a measure of heat energy

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Kilocalorie

1000 Calories = 1kcal

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1kilocalorie is

the amount of heat necessary to raise the temperature of 1 kilogram of water 1 degrees celsius

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About (?) nutrients are currently known to be essential for human beings?

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