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52 Cards in this Set
- Front
- Back
Food choices are influenced by
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Personal taste, culture, social life, accessibility, cost, time and constraints.
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You eat out of habit in response to
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your emotions & taste buds
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Nutrition can help prevent
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heart disease, cancer, stroke, & some types of diabetes.
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provides energy that your body needs
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Carbs, fats, and proteins
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The 3 key principles of a healthy diet
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Balance, variety, & moderation
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Amount of nutrients per calorie in a given food.
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Nutrient Density
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Measurement of the calories in a food compared with
the weight (grams) of the food. |
Energy Density
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Specific reference values for each nutrient.
Specific amounts of each nutrient that one needs to consume to maintain good health, prevent chronic diseases, & avoid unhealthy excesses. |
DRI
Dietary reference intakes |
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The average amount of a nutrient that is known to meet the needs of
50 percent of the individuals in a similar age and gender group. |
EAR
Estimated average requirement |
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The approximate amount of a nutrient that
groups of similar individuals are consuming to maintain good health. |
AI
Adequate Intake |
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The average amount of a nutrient that meets the
needs of 97 to 98 percent of individuals in a similar age and gender group.The RDA is higher than the EAR. |
RDA
Recommended Dietary Allowance |
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The highest amount of a nutrient
that can be consumed daily without harm in a similar age and group of individuals. |
UL
Tolerable Upper Intake level |
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A healthy range of intakes for the
energy-containing nutrients— carbohydrates,proteins, and fats— in your diet, designed to meet your nutrient needs and help reduce the risk of chronic diseases. |
AMDR
Acceptable macro-nutrient Distribution Range |
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The 5 food groups
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Grains, Vegetable, Fruits, Milk, Meats & Beans
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3 Types of claims that are regulated by law
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Nutrient content claims, health claims, & structure/function claims
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Claims on the label that describe the level or amount of a nutrient in a food product.
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Nutrient Content Claims
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Claims on the label that describe a relationship between a food or dietary compound & a disease or health-related condition.
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Health Claims
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Claims on the label that describe how a nutrient or dietary compound affects the structure or function of the human body.
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Structure/Function Claims
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5 Categories of taste
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Sweet, salty, sour, bitter, & savory.
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The process of breaking down food into absorbable nutrients.
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Digestion
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Where does digestion take place?
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Organs of the GI tract
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Includes chewing and peristalsis.
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Mechanical Digestion
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Involves mixing consumed food with enzymes and gastric juices to break it down.
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Chemical Digestion
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Where does digestion begin
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In the mouth
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A gastric juice that helps prepare the food for further digestion.
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Hydrochloric Acid
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Chemical messengers that direct activities in the body
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Hormones
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Lets you know when you are hungry or thirsty.
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Nervous system
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The release of intestinal gas from the rectum
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Flatulence
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An autoimmune disorder of the small intestine that can be treated with a gluten-free diet
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Celiac disease
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Glucose, Fructose, & Galactose are
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Monosaccharides
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The polysaccharide storage form of glucose in your body.
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Glycogen
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Functions of glucose
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provide fuel for the body, particularly the brain and red blood cells, and to spare protein for other uses.
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Hypoglycemia
Also known as |
Low Blood Sugar.
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A carbon and hydrogen chain with an acid group at one end.
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Fatty Acid
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A fatty acid without any double bonds
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Saturated fatty acid
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the major phospholipid in your cell membranes.
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Lecithin
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The shape of the protein
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determines its' function
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There are ___ amino acids that our body CAN NOT makes and must be obtained by food.
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9
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There are ___ amino acids that our body CAN synthesize.
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11
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When the daily amount of degraded protein is equivalent to the amount synthesized, you are in
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Positive Nitrogen Balance
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Substances that speed up reactions without being changed or used up are
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Catalysts
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Inadequate protein in the blood that can cause fluid retention in tissues is called
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Edema
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During Pregnancy the woman is in
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Positive Nitrogen Balance
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Rice and beans are complementary protein sources.
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True
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What nutrient could be missing from a vegetarian diet?
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Calcium
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Severe protein-energy malnutrition is called Marasmus.
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True
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A state of PEM where there is a severe deficiency of dietary protein
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Kwashiorkor
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A state of PEM where there is a severe deficiency of calories that perpetuates wasting; also called starvation
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Marasmus
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The accumulation of excess fluid in the spaces surrounding your cells, which causes swelling of the body tissue.
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Edema
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The state in which an individual is consuming the
same amount of nitrogen (from protein) in the diet as he or she is excreting in the urine. |
Nitrogen Balance
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A lack of sufficient dietary protein and/or calories.
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protein-energy malnutrition
(PEM) |
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When the body excretes more nitrogen than is consumed due to some physical impairment, such as a serious injury,infection, malnutrition, or other trauma, where the body cannot synthesize protein as quickly as it’s broken down.
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Negative Nitrogen Balance
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