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24 Cards in this Set

  • Front
  • Back
Nutrition
A science that studies nutrients and substances in foods and how they relate to health and disease in the body.
Organic foods
Foods that are grown without the use of harmful pesticides, antibiotics, or hormones.
Nutrient-dense foods
A food high in nutrients for the number of calories they contain.
Empty-calorie foods
Foods that provide few nutrients for the number of calories they contain.
Macronutrients
Carbohydrates, fat, protein
Lactose intolerance
A deficiency of the enzyme lactase that results in indigestion of milk products.
Micronutrients
Vitamins and minerals
Essential nutrients
Nutrients that either can't be made in the body or can't be made in the quantities needed by the body; therefore, must be obtained from food.
Gelatinization
The process that occurs when starches are heated which causes them to absorb water and swell in size.
Dietary Guidelines for Americans
Dietary recommendations for Americans that are revised every 5 years.
1. Nutrition
2. Organic foods
3. Nutrient-dense foods
4. Empty-calorie foods
5. Macronutrients
6. Lactose intolerance
7. Micronutrients
8. Essential nutrients
9. Gelatinization
10. Dietary Guidelines for Americans
a. carbohydrates, fat, protein
b. dietary recommendations for Americans that are revised every 5 years
c. a science that studies nutrients and substances in foods and how they relate to health and disease in the body.
d. a food high in nutrients for the number of calories they contain
e. the process that occurs when starches are heated which causes them to absorb water and swell in size
f. nutrients that either can't be made in the body or can't be made in the quantities needed by the body; therefore must be obtained from food
g. vitamins and minerals
h. foods that are grown without the use of harmful pesticides, antibiotics, or hormones
i. foods that provide few nutrients for the number of calories thay contain
j. a deficiency of the enzyme lactase that results in indigestion of milk products
A menu built using MyPyramid should include:
a. mostly nutrient dense foods
b. whole grains
c. a variety of vegetables
d. unsweetened beverages
e. all of the above
e. all of the above
A food low in fat and saturated fat, contains no more than 20% of DV for sodium and cholesterol, contains at least 10% of DV for 1 of the following: vitamin A or C, calcium, iron, protein, fiber is considered:
a. low fat
b. low calorie
c. low sugar
d. healthy
e. both a & d
e. both a & d
Increasing dietary fiber:
a. should be done gradually
b. should be accompanied by a lot of fluids
c. can cause gas and discomfort until intestinal bacteria adjusts to higher intakes
d. can help reduce cholesterol levels
e. all of the above
e. all of the above
Monosaccharides include:
a. glucose, fructose, galactose
b. glucose, maltose, lactose
c. dextrose, sucrose, lactose
d. lactose, fructose, maltose
e. glucose, galactose, sucrose
a. glucose, fructose, galactose
The main function of carbohydrates is:
a. to add sweetest to foods
b. to provide the body with energy
c. to reduce the amount of fat in recipes
d. none of the above
b. to provide the body with energy
Your BMR increases with age?
False
Protein has twice as many calories per gram as fat & carbohydrates?
False
A low calorie food has 40 calories or less per serving?
True
Water is not considered as a major nutrient?
False
Flavor is the most important factor affecting food selection?
True
List the 5 main food groups and name one food that corresponds with each group.
1. Milk - 2% milk
2. Meat & bean - chicken
3. Vegetables - broccoli
4. Fruit - cantaloupe
Bread - whole wheat bread
Name the two types of fibers.
1. Soluble fiber
2. Insoluble fiber
Give three reasons why fiber is an important part of a healthy diet.
1. Reduces risk of diabetes and heart disease.
2. Less constipation.
3. Helpful in weight management.