Nutrition Quiz 2

Front 1

Dietary guidelines for american

Back 1

1. Eat variety of foods

2. Balance the food you eat with physical activity

3. Maintain or improve your weight

4. Choose a diet with plenty of grains, vegetables and fruits

5. Choose a diet moderate in sugar

6. Choose a diet moderate in salt and sodium

7. If you bring alcoholic beverages, do so in moderation

Front 2

Abbreviation for RDA

Back 2

Recommended Dietary Allowances

Front 3

____ were intended to promite optional health by establishing nutrient intake that would lower the risk of nutrient deficiency

Back 3

RDA

Front 4

Refers to the highest amount of a nutrient that appears safe for regular consumption and beyond which there is an increase risk of adverse effect

Back 4

Tolerable upper intake level

Front 5

Valued use as a guide for nutritional intake when an RDA cannot be determined

Back 5

Adequate intake

Front 6

Abbreviation for RENI

Back 6

Recommended Energy and Nutrient Intake

Front 7

it is a system of determining a daily food plan based on units or exchanges of various food types

Back 7

Food exchange list

Front 8

Carry info that will make you to make food choices, labels will list additives, ingredients, and nutrition info such as fats and nutrition information and protein context

Back 8

Food labels

Front 9

Ensure that food product labels include accurate information and identify nutrients contained in the product

Back 9

Food labelling

Front 10

Large molecules grouping that are needed by the body to maintain normal physiologic functioning

Back 10

Macronutrients

Front 11

contains proteins, lipids, and carbo

Back 11

Macronutrients

Front 12

Provides 4 kilo calorie per gram

Back 12

Proteins and Carbo

Front 13

Provides 9 kilo calorie per gram

Back 13

Lipids and fats

Front 14

spare body protein to prevent ketosis and regulate blood glucose level in order to maintain normal function of brain

Back 14

Carbo

Front 15

Act as energy yielding compounds, the major fuel of the tissue

Back 15

Glucose

Front 16

Constitute the structural of the organism converted to carbo

Back 16

Glucose

Front 17

act as important storage of food material of the organism

Back 17

Glycogen

Front 18

act as protective function of amino acid and fatty acid

Back 18

Glycogen

Front 19

Key role of metabolism

Back 19

Glycogen

Front 20

Four building blocks unit

Back 20

Monosaccharide

Disaccharide

Complex Polysaccharide

Fiber

Front 21

Basic unit of building blocks

Back 21

Monosaccharide

Front 22

from dextrose/sugar, component of all three dietary disaccharides

Back 22

Glucose

Front 23

Most concentrative form of sugar

often use as additives

Back 23

Fructose

Front 24

Breakdown of milk sugar or lactose

Back 24

Galactose

Front 25

Teo monosaccharide joined together

Back 25

Disaccharide

Front 26

Glycogen is the storage form found anywhere in the liver and muscle tissue and helps to sustain glucose level

Back 26

Complex polysaccharide

Front 27

Provide the major source of carbo in the diet

Back 27

Starches

Front 28

Adds volume not fuel

(soluble vs. insoluble fiber)

Back 28

Fibers

Front 29

include honey, molases, brown sugar and maple syrup

Back 29

Natural sugar

Front 30

Simple carbo that have low nutrient dietary

eg. white sugar, white bread, candy bars, cola

Back 30

Refined sugar

Front 31

Carbo deficiency

Back 31

Hyperglycemia

Glycosuria

Galactocemia

Pentosuria

Diarrhea and flatulence