Nutr300 Exam 1

Front 1

DRI

Back 1

daily reference intake

Front 2

RDA

Back 2

recommended dietary allowances

Front 3

AI

Back 3

adequate intake

Front 4

UL

Back 4

tolerable upper intake level

Front 5

EER

Back 5

estimated energy requirement

Front 6

EAR

Back 6

estimated average requirement

Front 7

AMDR

Back 7

acceptable macronutrient distribution ranges

Carbs : 45-65% of caloric intake
Fat: 20-35%
Protein: 10-35%

Front 8

malnutrition

Back 8

nutrition status out of balance

Front 9

undernutrition

Back 9

too few nutrients/energy -->
weight loss, nutrient deficiency disease

Front 10

overnutrition

Back 10

too much nutrients/energy -->
nutrient toxicity, heart disease, obesity

Front 11

primary deficiency

Back 11

consequence of inadequate intake

Front 12

secondary deficiency

Back 12

unable to absorb nutrients because:
nutrients may be excreted, not utilized efficiently by the body

Front 13

subclinical deficiency

Back 13

no signs/symptoms, early stages.
EX old people with B12 deficiency --> pensive

Front 14

adequacy

Back 14

enough energy, nutrients, fibers, fluids to support health&wellness

Front 15

balance

Back 15

dont overconsume one food, there are 5 food groups!

Front 16

variety

Back 16

choose differents foods within a given food group that contain sufficient nutrients

Front 17

moderation

Back 17

pay attention to portion sizes. Moderation does NOT equal elimination

Front 18

nutrient density

Back 18

ratio of nutrients to energy
-weight of nutrients/calories
-usually want this number to be high

Front 19

energy density

Back 19

ratio of energy to nutrients, cal/g
-this number should be low

EX. 85 g pork loin VS 10 jellybeans, each 100 calories.

Front 20

USDA

Back 20

United States Department of Agriculture

Front 21

Dietary Guidelines

Back 21

updated every 5 years (new: summer2010)
compare 2005 vs 2010

Front 22

Food pyramid

Back 22

newest: 2005. (mypyramid.gov)
crticisms on small serving sizes.
Harvard responds with Healthy Eating Pyramid

Front 23

Nutrition facts panel

Back 23

Regulated by FDA.
1) Serving sizes
2) Calories / serving
& amount of calories from fats
3) Limit these nutrients: Fat, Cholesterol, sodium, etc.
4) Micronutrients: Fiber, vitamins, calcium, iron, etc.

Front 24

Food-borne illness

Back 24

food poisoning from a bacteria, virus or toxin.
contaminants: pathogens, insect parts, pesticide residues, chemicals from food processing

Front 25

Cross contamination

Back 25

transfer of pathogen from one food to another
EX using cutting board for raw meat, then raw veggies for salad.

Front 26

High risk foods (for food borne-illnesses)

Back 26

Warm, moist, protein rich.
EX meats, poultry, eggs, fish, shellfish, milk & milk products.

Front 27

Danger zone

Back 27

Temperature range optimal for microorganisms:
40-140 degreesF

critical temp. range for food storage!:
32-39 degreesF

Front 28

Pesticides

Back 28

regulated by EPA.
used to increase yield & protect crops from disease.
Natural & synthetic pesticides.
Can remain on foods and act as a toxin.
Long term effects may include neurological damage.

Front 29

Organic

Back 29

grown without synthetic pesticides/fertilizer.

Front 30

Marasmus

Back 30

severe malnutrition in children.

Front 31

Kwashiorkor

Back 31

breast feeding mothers that become pregnant again. Children are weaned too early.

Breast milk has specific nutrients to meet baby's needs, helps build resistance to infection. Without breast milk, work capacity & productivity is diminished.

Front 32

Hunger

Back 32

physiologic drive for food

Front 33

Appetite

Back 33

psychological desire for specific foods.
response to situations/senses.
cravings not associated with hunger.

Front 34

digestion

Back 34

process where foods are mechanically/chemically broken down into component molecules.

Front 35

absorption

Back 35

taking digested products through the walls of the intestine