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380 Cards in this Set
- Front
- Back
What actually is nutrition?
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“the science of food, the nutrients and the substances therein, their action, interaction, and balance in relation to health and disease, and the process by which the organism ingests, digests, absorbs, transports, utilizes, and excretes food substances”
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Nutrients come from food:
and do what 4 things? |
-Provide energy
-Provide building blocks -Maintain body cells -Essential |
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Poor diet and sedentary lifestyle are risk factors for chronic diseases, accounting for?
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2/3 of all deaths
|
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Disease of the heart accounts for what percentage of deaths?
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29% of all deaths
|
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Cancer accounts for what percentage of deaths?
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22%
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Cerebrovascular disease accounts for what percentage of all deaths?
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7%
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Diabetes accounts for what percentage of all deaths?
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3%
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Poor nutrition is an affliction of affluence. Studying nutrition is important because?
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Many diseases are preventable
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Iron is used to treat?
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anemia
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Citrus fruits used to treat?
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scurvy
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Carbon-containing compounds provide
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energy
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Protein needed for
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survival
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Classes and Sources of Nutrients (6)
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-Carbohydrates
-Fats -Proteins -Vitamins -Minerals -Water |
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Carbohydrates:
Composed of? |
C, H, O
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Carbohydrates:
Provide a major source of? |
fuel for the body
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Carbohydrates:
Basic unit is? |
glucose
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Carbohydrates:
Simple or Complex CHO? |
Both
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Carbohydrates:
Yields how much energy? |
4 kcal /g
|
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Lipids:
Composed of? |
C, H and few O
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Lipids:
Basic unit is? |
fatty acid
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Lipids:
the major form of lipid ? |
Triglyceride
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Lipids:
Are mainly? (2) I know its vauge, sorry. |
Fats and oils
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Lipids:
The 4 fatty acids are? |
Monounsaturated Fatty Acids
Polyunsaturated Fatty Acids Saturated Fatty Acids Essential Fatty Acids |
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Lipids:
Yields how much energy? |
9 kcal /g
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Proteins:
Composed of? |
C, O, H, N
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Proteins:
Basic unit is? |
amino acid
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Proteins:
Make up? |
bones, muscles, other tissues
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Proteins:
Has how many essential amino acids? |
nine
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Proteins:
Has how many nonessential amino acids? |
eleven
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Proteins:
Yields how much energy? |
4 kcal /g
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Vitamins:
Composed of various? |
elements
|
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Vitamins:
Are vital to? |
life
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Vitamins:
Are needed in? (volume) |
tiny amounts
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Vitamins:
Destroyed when cooked? |
Yes
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Vitamins:
Are water or fat soluble? |
Both
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Vitamins:
Yields how much energy? |
None
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Minerals are?
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Inorganic substances
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Minerals:
Are needed in? (volume) |
Needed in tiny amounts
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Minerals:
Destroyed when cooked? |
No, Not destroyed in cooking
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Minerals: Are considered both _______ and ________ minerals.
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-Trace minerals
-Major minerals |
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Minerals:
Yields how much energy? |
None
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Water:
Composed of? |
H, O
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Water:
Is vital to? |
Life
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Water:
Solvent or lubricant? |
Both
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Water:
Is a medium for? (2) |
-transport
-chemical processes |
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Water:
Is a tempture? |
regulator
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Water:
Makes up what part of our body? |
Majority
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Water:
Yields how much energy? |
None
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Nutrient composition of the body differs from?
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that of food
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Food provides nutrients for?
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the body to function
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How many grams/day do we need of Protein, Fat and Carbohydrates?
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500 g/d
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How many grams/day do we need of Minerals?
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20 g/d
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How many grams/day do we need of Vitamins?
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300 mg/d
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What you eat provides materials to function based on?
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gene code
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Foods typically provide a mixture of?
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energy sources
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These energy sources are (4)?
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-Carbohydrates
-Protein -Fat -Alcohol |
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Food is typically used to (4)?
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-Build new compounds
-Perform muscular movements -Promote nerve transmissions -Maintain ion balance |
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What is a calorie?
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“the amount of heat it takes to raise the temperature of 1 gram of water by 1 degree Celsius”
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Food is measured in?
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kilocalories (kcal)
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“Calories” on the nutrition label are in
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kcal
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Energy Yielding Nutrients: CHO?
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4 kcal/g
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Energy Yielding Nutrients: Protein?
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4 kcal/g
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Energy Yielding Nutrients: Fat?
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9 kcal/g
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Energy Yielding Nutrients: Alcohol?
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7 kcal/g
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CHO: 15 g x 4 kcal/g = ?
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60 kcal
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PRO: 3 g x 4 kcal/g = ?
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12 kcal
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FAT: 1 g x 9 kcal/g = ?
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9 kcal
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The Typical North American Diet: 16% of kcals as?
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proteins
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The Typical North American Diet: how much of the protien is from animal sources?
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66%
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The Typical North American Diet: 50% of kcals as?
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CHO
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The Typical North American Diet: how much of the carbs is from simple sugar?
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50%
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The Typical North American Diet: 33% of kcals as?
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fat
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The Typical North American Diet: how much of the fats is from animal fats?
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60 % from animal fats
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AMDR = ?
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Acceptable Macronutrient Distribution Range
|
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CSFII = ?
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Continuing Survey or Food Intake by Individuals
|
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NHANES = ?
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National Health and Nutrition Examination Survey
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Assessing the Current Diet: conclusions (4)?
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-Lacking nutrients
-Energy balance -Sodium intake -Fruit and vegetable intake |
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Improving Our Diets (6)?
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-Lower intake of saturated fats, trans fats, sugars, and cholesterol intake
-Include a variety of foods -Not to overindulge -Active lifestyle -Use supplements wisely -Use meal replacement bars wisely |
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The intent of Healthy People 2010 is? (6)
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-To promote healthy lifestyle and reduce preventable death and disease
-Increase the number of healthy people -Reduce obesity in adults and children -Increase intake of fruits, vegetables, and whole grain products -Lower the intake of fat, saturated fats, and sodium -Increase the intake of calcium and iron |
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Using Scientific Research to Determine Nutrient Needs (7)?
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-Ask questions
-Generate hypotheses -Experiments -Reject incorrect explanations -Form model -Publication and peer review -Follow-up studies |
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Conclusions based on current evidence: balancing intake with physical activity remains the best approach to?
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weight loss
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weight loss: meeting recommended calcium intake may?
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help
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The Dietary Supplement Health and Education Act (DSHEA) ‘94:
Classifies vitamins, minerals, amino acids, herbal remedies as? |
foods
|
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The Dietary Supplement Health and Education Act (DSHEA) ‘94:
Prevents the FDA from regulating? |
food as heavily as additives or drugs
|
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The Dietary Supplement Health and Education Act (DSHEA) ‘94:
FDA must prove this “food” is? |
unsafe before it can be pulled from the shelf
|
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The Dietary Supplement Health and Education Act (DSHEA) ‘94:
Dietary supplements can be sold without? |
FDA approval
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What are four sources to Finding Reliable Nutrition Information/
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-Accredited University
-Hospital dietetics department -Well known health entities (e.g., American Heart Association, American Dietetic Association, etc.) -Registered Dietitian (RD) |
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Genetics and Nutrition:
Genes contain? |
information
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Genetics and Nutrition:
Genes direct (3)? |
growth, development, maintenance of cell
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Genetics and Nutrition:
Genes control expression of? |
individual traits
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Genetics and Nutrition:
Genes control susceptibility to? |
diseases
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Nutritional Diseases with a Genetic Link (6)?
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-Cardiovascular disease
-Hypertension -Obesity -Diabetes -Cancer -Osteoporosis |
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genogram = ?
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Family medical history
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genogram:
Diseases developed before age? |
50 - 60
|
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genogram:
Number of? |
relatives
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genogram:
Closeness of? |
relation
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Consume a ______ of foods ________ by a ________ intake of each food
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-variety
-balanced -moderate |
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Variety = ?
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choose different foods
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Balanced = ?
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select foods from the major food groups
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Moderation = ?
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plan your intake; control portion size
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Variety is not eating the?
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same old thing
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Variety:
Choose a number of different foods within any? |
given food group
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Variety: Choose a number of different foods within?
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any given food group
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Variety: Ensures the diet contains?
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sufficient nutrients
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Variety: Inclusion of fruits and vegetables to provide?
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Phytochemicals
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Balance :Not overconsuming any?
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One food
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Balance :Eat foods from the?
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five major food groups
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Moderation: Plan your entire day’s?
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Intake
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Moderation: Be aware of?
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Portion sizes
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Moderation: Moderate…?
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Not eliminate
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Moderation: No such thing as?
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Good food or bad food
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Nutrient density?
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Comparison of vitamin and mineral content to number of kcals
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Empty calories?
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Provides kcals and few to no other nutrients
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Energy density?
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Comparison of the kcal content to the weight of the food
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Reducing hunger and enhancing satiety:
Adherence to dietary changes improves? |
with enhanced satiety
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Reducing hunger and enhancing satiety:
Increasing water content of recipe will? |
decrease energy density
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Reducing hunger and enhancing satiety:
Fat has (2)? |
high energy density and tastes good
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Reducing hunger and enhancing satiety:
With Fat its easy to? |
overconsume kcals
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Reducing hunger and enhancing satiety:
(Eating out) weight gain= |
high energy density + large portions
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Reducing hunger and enhancing satiety:
Increasing fiber or protein may? |
enhance satiety
|
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Importance of Energy Density: Focusing on macronutrient content is not?
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As helpful
|
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Importance of Energy Density: Overall energy intake seems?
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Most important
|
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Use energy density as a guide to?
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Food choices
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Six examples of energy dense foods?
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-fruits
-vegetables -whole grains -legumes -lean protein -low-fat dairy products |
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Energy dense foods: Quality, not?
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Quantity
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Reduce hunger, enhance satiety with foods of?
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low energy density
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Desirable Nutrition: Adequate liver stores of?
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Nutrients
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Desirable Nutrition: Adequate blood levels of?
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iron-related compounds
|
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Under nutrition: = ?
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reduced biochemical functions
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Over nutrition = ?
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Obesity
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Measuring Nutritional Status: Background factors (5)?
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-Medical history
-List of medications -Social history -Education level -Economic status |
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Measuring Nutritional Status: Anthropometrics (3)?
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-Height and weight
-Skinfolds -Body circumferences |
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Biochemical Concentrations of nutrients and nutrient by-products are in?
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blood, urine, or feces
|
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Measuring Nutritional Status Clinically is done with?
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Physical evidence of diet-related diseases
|
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Nutritional Status is altered by (2)?
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-Dietary Intake
-Economic status |
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Limitations of Nutritional Assessment? (2)
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-Long time lapse
-Clinical evidence is not very specific |
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Studies confirm links between risk for chronic diseases and?
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dietary habits
|
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Two important healthy lifestyle practices?
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-Regular physical activity
-Avoidance of smoking |
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Six healthy dietary habits?
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-Variety
-Fiber-rich foods -Inclusion of fish -Restriction of animal fat and trans fat -Avoidance of overweight and obesity -Moderate alcohol consumption |
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Daily Reference Intakes (DRI)?
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New nutrient recommendations to prevent chronic diseases
|
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Estimated Average Requirements?
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Nutrient intake estimated to meet the needs of 50% of the individuals in a certain age and gender group
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Estimated Average Requirements: Uses a measurable?
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functional marker
|
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Estimated Average Requirements: Adjusts for?
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Digestibility
|
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Estimated Average Requirements: Used to evaluate the?
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adequacy of diets of a group
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The Recommended Dietary Allowances: Nutrient intake that is sufficient to meet the needs of?
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97 – 98% of individuals in an age and gender group
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The Recommended Dietary Allowances = ?
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EAR x 1.2
|
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The Recommended Dietary Allowances can only be set if?
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EAR is established
|
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The Recommended Dietary Allowances accounts for nutrients’ ability to?
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prevent disease in addition to preventing deficiency
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In the absence of adequate information to establish an RDA?
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Adequate Intakes is assigned
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Adequate Intakes is Based on estimates of?
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intakes that appear to maintain nutrition status in certain population
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Adequate Intakes is set for some?
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vitamins, choline, some minerals, essential fatty acids, fiber
|
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Adequate Intakes is set for?
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children over the age of 1
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Estimate Energy Requirements is?
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Average energy needs for various age and gender groups
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Estimate Energy Requirements is More conservative than?
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individual nutrient recommendations to promote reduction in overweight and obesity
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For Estimate Energy Requirements Maintenance of health weight is?
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best guideline
|
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Tolerable Upper Intake Levels is?
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Maximum level of daily intake unlikely to cause adverse health effects
|
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Tolerable Upper Intake Levels are set to protect?
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even most susceptible individuals
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Tolerable Upper Intake Levels are not a goal, but?
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a ceiling
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With Tolerable Upper Intake Levels there is not
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enough information to set UL for all nutrients
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The four Appropriate Uses of the DRIs?
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-Diet planning
-Aim for RDA or AI -Do not exceed the UL -For the healthy population |
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DRIs not used on?
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food label (gender- and age- specific)
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FDA developed the Daily Values using two standards:?
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-Reference Daily Intake (RDI) for vitamins and minerals
-Daily Reference Value (DRV) for nutrients without RDAs |
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The Reference Daily Intakes (RDIs) are for?
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vitamins and minerals
|
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The Reference Daily Intakes (RDIs) are based on?
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the 1968 RDAs (highest RDA values)
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Planned revision of the Reference Daily Intakes (RDIs) is to?
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reflect the latest nutrition standards
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Daily Reference Values (DRVs) is?
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For dietary components with no RDA or related nutrient standard
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With Daily Reference Values (DRVs) consumers can evaluate?
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own food choices
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With Daily Reference Values (DRVs) not everyone has?
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the same desirable standards for intake
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Daily Reference Values (DRVs) is based on?
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60% of total kcals from carbohydrates, 30% from fat, and 10% from protein
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Daily Values adjust for?
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individual energy needs (based on 2000 kcal diet)
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Daily Values are used to plan what?
|
intake of various nutrients throughout the day
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Daily Values improve
|
food choices
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MyPyramid – A Menu-Planning Tool translates:?
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the latest nutritional recommendations into 12 separate pyramids based on energy needs
|
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As of April 2005, MyPyramid – A Menu-Planning Tool: Replaces?
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Food Guide Pyramid
|
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MyPyramid – A Menu-Planning represents: ?
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proportion of foods recommended to achieve a healthy diet
|
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MyPyramid – A Menu-Planning now includes : ?
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physical activity
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MyPyramid – A Menu-Planning incorporates : ?
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philosophy of variety, balance, and moderation
|
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MyPyramid Plan individualizes food group recommendations based on?
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age, gender, and physical activity
|
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MyPyramid Tracker allows users to?
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compare daily diet to recommendations
|
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Inside MyPyramid provides details on (4)?
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-portion sizes
-healthy choices within each food group -discretionary calories -physical activity |
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Start Today provides tips and resources for following?
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MyPyramid recommendations
|
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Using MyPyramid determines: ?
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energy allowance
|
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Serving sizes Grains:
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1 slice of bread; 1 cup of ready-to-eat cereal; ½ cup cooked rice, pasta, or cereal
|
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Serving sizes Vegetables:
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1 cup raw, cooked, or juice; 2 cups raw leafy greens
|
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Serving sizes Fruits:
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1 cup fruit or 100% fruit juice; ½ cup dried fruit
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Serving sizes Milk:
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1 cup milk or yogurt; 1 ½ oz natural cheese; 2 oz processed cheese
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Serving sizes Meat & Beans:
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1 oz meat, poultry, or fish; 1 egg; 1 T peanut butter; ¼ cup cooked dry beans; ½ oz nuts or seeds
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Serving sizes Oils:
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1 t oil or oil-containing food
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Planning menus with MyPyramid: Not for?
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children <2 y
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Planning menus with MyPyramid: no one food (or food group) supplies?
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all nutrients
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Planning menus with MyPyramid: all foods (or food groups) supply?
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some nutrients
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Planning menus with MyPyramid:Variety is?
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key to success
|
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Planning menus with MyPyramid: Range of nutrients and energy content is measured?
|
within a food group
|
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Using MyPyramid :Choose low-fat and fat-free items from?
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milk group
|
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Using MyPyramid: Include plant sources of protein several times per?
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week
|
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Using MyPyramid: Include dark green vegetable and vitamin C-rich fruit?
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daily
|
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Using MyPyramid: Choose whole grain varieties of?
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bread, cereal, rice, and pasta
|
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Using MyPyramid: Include plant oils?
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daily
|
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Using MyPyramid: eat fish?
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twice per week
|
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Rating Your Current Diet: Regularly compare your diet with?
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MyPyramid recommendations
|
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Rating Your Current Diet: Identify?
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deficiencies and excesses; try to correct with healthy food choices
|
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Rating Your Current Diet: Steps to a Healthier You - even small changes will?
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benefit health
|
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Dietary Guidelines for Americans Key recommendations (9)?
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-Adequate nutrient intake within calorie needs
-Weight management -Physical activity -Specific food groups to encourage -Fats -Carbohydrates -Sodium and potassium -Alcoholic beverages -Food safety |
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Practical Use of the Dietary Guidelines: Meet nutrient needs while?
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reducing risk for obesity, cardiovascular disease, hypertension, diabetes, alcoholism, and foodborne illness
|
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Practical Use of the Dietary Guidelines: Not difficult to?
|
implement
|
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Practical Use of the Dietary Guidelines: Not more expensive than?
|
current diet patterns
|
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Practical Use of the Dietary Guidelines: In agreement with?
|
recommendations from other health promotion agencies
|
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The Dietary Guidelines and You: Implement changes and?
|
assess/reassess progress
|
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The Dietary Guidelines and You: Consider?
|
genetic influences
|
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The Dietary Guidelines and You: Plan for?
|
individual
|
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The Dietary Guidelines and You: There is no?
|
optimal diet
|
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Five Requirements on food labels?
|
-Product name
-Manufacturer’s name and address -Uniform serving size -Amount in the package -Ingredients in descending order by weight |
|
15 Required components of Nutrition Facts label?
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-Total calories
-Calories from fat -Total fat -Saturated fat -Trans fat -Cholesterol -Sodium -Total carbohydrate -Fiber -Sugars -Protein -Vitamin A -Vitamin C -Calcium -Iron |
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Using Food Labels in Diet Planning: Daily Values used for?
|
comparison
|
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Fresh fruits and vegetables, fish, meats, and poultry are not required to?
|
have Nutrition Facts label
|
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Declaration of %DV for protein is not required unless food is for?
|
children <4 y
|
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Declaration of %DV for protein is not required if given, food must be?
|
analyzed for protein quality
|
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Health Claims on Food Labels: Cancer (4)?
|
-Total fat
-Fiber -Fruits & vegetables -Whole grains |
|
Health Claims on Food Labels: Cardiovascular disease (6)?
|
-Saturated fat
-Cholesterol -Fruits & vegetables -Fiber -Soy protein -Fish oils -Plant stanols and sterols |
|
Health Claims on Food Labels: Osteoporosis?
|
Calcium
|
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Health Claims on Food Labels: Hypertension (2)?
|
-Sodium
-Potassium |
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Health Claims on Food Labels: Neural tube defects?
|
-Folate
|
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Health Claims on Food Labels: Tooth decay?
|
Sugarless gum
|
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Monosaccharides? (4)
|
-Glucose
-Fructose -Galactose -Ribose |
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Disaccharides? (3)
|
-Maltose
-Sucrose -Lactose |
|
Glucose: Most common monosaccharide in?
|
body
|
|
Glucose Synonyms: (2)?
|
dextrose, blood sugar
|
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Fructose: Metabolized to?
|
glucose in the liver
|
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Fructose Food sources: (3)?
|
fruit, honey, and high fructose corn syrup
|
|
Galactose: Usually bound with ?
|
glucose (lactose)
|
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Galactose: Converted to ?
|
glucose in the liver
|
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Galactose Food sources:
|
dairy products
|
|
Disaccharides Structure:
|
2 sugar units bound by condensation reaction
|
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Maltose (what + what)?
|
(Gluc + Gluc) - alpha bond
|
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Sucrose (what + what)?
|
(Gluc + Fruc) - alpha bond
|
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Lactose (what + what)?
|
(Galactose + Gluc) - beta bond
|
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Oligosaccharides
|
3 – 10 sugar units
|
|
Oligosaccharides examples:
|
raffinose, stachyose
|
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Oligosaccharides Food sources: (2)?
|
beans, legumes
|
|
Undigested oligosaccharides may be ?
|
fermented by bacteria in large intestine
|
|
Digestible polysaccharides
(2)? |
-Starch
-Glycogen |
|
Indigestible polysaccharides
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Fiber
|
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Starch
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1,000 or more monosaccharides bound together by alpha glycosidic bonds (digestible by humans)
|
|
Starch Examples (2)?
|
Amylose & Amylopectin
|
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Amylose
|
straight chain polymer
|
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Amylopectin
|
highly branched polymer (greater effect on blood sugar)
|
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Starch Food sources: (5)?
|
potatoes, beans, breads, pasta, rice
|
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Glycogen: Storage form of CHO for?
|
animals and humans
|
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Glycogen: Structure similar to?
|
amylopectin – many sites for enzyme action
|
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Glycogen: Stored in the?
|
liver and muscles
|
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Monosaccharides bound by beta glycosidic bonds are?
|
indigestible by humans
|
|
Indigestible Polysaccharides = ?
|
Fiber
|
|
Insoluble (nonfermentable) fiber Examples: (3)?
|
cellulose, hemicellulose, lignin
|
|
Insoluble (nonfermentable) fiber Functions:
|
increases fecal bulk, decreases intestinal transit time
|
|
Insoluble (nonfermentable) fiber Food sources:
|
whole grains, vegetables
|
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Soluble (viscous) fiber Examples:
|
gum, pectin, mucilage
|
|
Soluble (viscous) fiber Functions:
|
delays gastric emptying, slows glucose absorption, decreases blood cholesterol
|
|
Soluble (viscous) fiber Food sources:
|
fruits, vegetables, rice bran, psyllium seed
|
|
Bacterial fermentation in large intestine produces?
|
short-chain fatty acids (and gases)
|
|
Bacterial Metabolism of Soluble Fiber Enhances the?
|
health of the large intestine cells
|
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Bacterial Metabolism of Soluble Fiber is a Fuel source for?
|
bacterial cells
|
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Bacterial Metabolism of Soluble Fiber is Absorbed into?
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the blood stream and yield energy
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Salivary amylase breaks starch down into?
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smaller units
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To Taste the sweetness of carbs broken down with salivary amylase one would?
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prolong chewing
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The Acidic environment of the stomach stops?
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the action of salivary amylase
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No further starch digestion occurs in the
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stomach
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Pancreatic amylase is released in?
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Small Intestine
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Intestinal cells release (3)?
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maltase, sucrase, and lactase
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Maltose
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glucose + glucose
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Sucrose
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glucose + fructose
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Lactose
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glucose + galactose
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Monosaccharides are absorbed in?
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Small Intestine
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Glucose and Galactose: Active absorption using?
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a sodium pump
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Glucose and Galactose: Energy is expended to?
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pump the sodium back out of the cell
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Glucose and Galactose: Going from low concentration gradient to?
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high
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Fructose: Facilitated diffusion using?
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a carrier
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Portal vein transports absorbed monosaccharides to?
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liver
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Liver can:Transform monosaccharides to?
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glucose to supply energy for other organs
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Liver can: Store as
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glycogen or fat
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Functions of Glucose and Other Sugars (3)?
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-Supplies energy
-Protein sparing -Prevents ketosis |
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Functions of Fiber: Promotes?
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softer, larger stool and regularity
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Functions of Fiber: Reduces hemorrhoids and?
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diverticula
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Functions of Fiber: Slows ?
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glucose absorption
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Functions of Fiber: Reduces blood?
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cholesterol
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Functions of Fiber: Reduces heart?
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disease
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Carbohydrate Needs: Recommendations - RDA is?
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130 g/d for adults – adequate energy for brain and central nervous system
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Carbohydrate Needs: Is 45-65% of
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total energy
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Carbohydrate Needs - Primary sources:
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fruits, vegetables, whole grains, beans
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Actual Carbohydrate intake of North Americans:
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180-330 g/d (primarily from white bread, sodas, baked goods)
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Actual Carbohydrate intake of North Americans: ______% of total energy
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50 (~70% in some countries)
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Recommended Fiber Intake is based on?
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14 g/1000 kcals
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Recommended Fiber Intake for women?
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25 g/d
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Recommended Fiber Intake for men
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38 g/d
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Actual intake of fiber in North Americans?
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13-17 g/d
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Effect of fiber in intact foods is greater than?
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isolated fractions
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Differentiation between soluble and insoluble fiber is
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unclear
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Fiber is Classified as?
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viscous or nonfermentable
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Current intake of fiber is?
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below recommendations
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High-Fiber Diets is?
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>60 g/d
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High-Fiber Diets have Painful?
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elimination
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High-Fiber Diets have Intestinal?
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blockages
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High-Fiber Diets have Decreased?
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nutrient absorption
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High-Fiber Diets have Restricted?
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energy intake in young children
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High-Sugar Diets: Low?
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nutrient density
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High-Sugar Diets: Soda replaces?
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milk in diet
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High-Sugar Diets: Contributes?
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excessive energy
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High-Sugar Diets: High?
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glycemic index
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High-Sugar Diets Recommendations: Limit sugar intake to?
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no more than 10% of total energy intake
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High-Sugar Diets - Actual intake of North Americans?
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16% of total energy intake
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Glycemic Index
? |
Blood glucose response to given food compared to standard
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Glycemic Index is influenced by?
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amount of starch, fiber, processing, structure, and presence of other macronutrients
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Glycemic Load
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Amount of CHO in food X GI of food
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The Glycemic Load is a Better reflection of food’s ?
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effect on blood glucose
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Effect of high glycemic load: Stimulates?
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release of insulin
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Effect of high glycemic load: Insulin increases? (3)
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blood triglycerides, LDL, fat synthesis
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Effect of high glycemic load: Increases risk for
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CVD
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Effect of high glycemic load: Returns to?
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hunger quicker
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Effect of high glycemic load: Muscle may become?
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resistant to insulin
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How to decrease glycemic load: Avoid?
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overeating high glycemic load foods
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How to decrease glycemic load: Combine?
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a low glycemic load food with a high one
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How to decrease glycemic load: Maintain?
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healthy weight
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How to decrease glycemic load: Regular?
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physical activity
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Lactose Maldigestion?
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Lactose is undigested and not absorbed, metabolized by large intestinal bacteria
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Primary lactose maldigestion?
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Genetic disorder lack lactose production
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Secondary lactose maldigestion?
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Disease processes or medications that damage the GI lining
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What four things make it easier to cope with lactose maldigestion?
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-Determine tolerated amount
-Eat dairy with fat -Cheese and yogurt more easily tolerated -Lactase pills |
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Blood Glucose Control: Role of the liver?
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Regulates glucose that enters bloodstream
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Blood Glucose Control: Role of the pancreas?
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-Release of insulin
-Release of glucagon |
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Functions of Insulin: Promotes ?
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glycogen synthesis
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Functions of Insulin: Increases ?
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glucose uptake by the cells
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Functions of Insulin: Reduces?
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gluconeogenesis
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Functions of Insulin-Net effect?
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lowers the blood glucose
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Functions of Glucagon: Breakdown ?
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glycogen
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Functions of Glucagon: Enhances?
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gluconeogenesis
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Functions of Glucagon-Net effect: raises?
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blood glucose
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Epinephrine/norepinephrine:
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“Fight or flight” response
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Epinephrine/norepinephrine: Breakdown ?
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glycogen
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Epinephrine/norepinephrine: Raises?
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blood glucose
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Cortisol and growth hormone
(2)? |
-Increase gluconeogenesis
-Raise blood glucose |
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Five things about Type 1 Diabetes Mellitus
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-Genetic link
-Decreased release of insulin -Insulin dependent -Resulting in hyperglycemia -Autoimmune disorder |
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Three Treatments for Type 1 DM?
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-Carbohydrate counting
-Insulin therapy -Risk for heart disease |
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Eight things about Type 2 Diabetes Mellitus
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-Genetic link
-80% is associated with obesity -Non-insulin dependent to start -Accounts for majority of cases of DM -Defective insulin receptors on the cells -Over secretion of insulin to compensate -Leads to beta cells failure -Treatment: medication and diet therapy (weight loss) |
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Consequences of Uncontrolled Blood Glucose: Ketosis leading to (4)?
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ion imbalances, dehydration, coma, death
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Consequences of Uncontrolled Blood Glucose- Degenerative diseases:
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nerve damage, heart disease, kidney disease, blindness
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Consequences of Uncontrolled Blood Glucose: Increased risk
|
risk for wound infections
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Reactive hypoglycemia Occurs when?
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2-4 hours after eating a meal
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Reactive hypoglycemia is Possibly due to?
|
over-secretion of insulin
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Fasting hypoglycemia is Usually caused by?
|
pancreatic cancer
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Fasting hypoglycemiais Leads to?
|
overproduction of insulin
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Sucrose is the benchmark of?
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all sweeteners
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Sugar alcohols kcal/g?
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1.5 – 3 kcals/g
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Three Sugar alcohols?
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-Sorbitol
-Mannitol -Xylitol |
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Saccharin ________ times sweeter than sucrose?
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180-200x
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Saccharin: Used in?
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over 90 countries
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Saccharin: Initial studies showed excessive intake is linked to?
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bladder cancer in lab animals
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Saccharin: No longer considered having ?
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cancer causing potential
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Saccharin: Not a potential risk in?
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humans
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Aspartame : Composed of ?
|
phenylalanine, aspartic acid, and methanol
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Aspartame : 180-200x sweeter than?
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sucrose
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Aspartame : 4 kcals/g, but?
|
only a trace amount is needed to sweeten foods
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Aspartame : Is Not?
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heat stable
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Complaints of sensitivity to aspartame
|
headaches, dizziness, seizures, nausea, etc.
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Aspartame: Not recommended for people with?
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phenylketonuria (PKU)
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Neotame: ~7000 –13000 times sweeter than?
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sucrose
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Neotame: Structure is similar to?
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aspartame (but not a risk for PKU)
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Neotame: Is?
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Heat stable
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Neotame: Safe for use by?
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the general population (including children, diabetics, pregnant and lactating women)
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Acesulfame-K: K for?
|
potassium
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Acesulfame-K: 200x sweeter than?
|
Sucrose
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Acesulfame-K: Not digested by?
|
the body
|
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Acesulfame-K: Is?
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Heat stable
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Sucralose: _______x sweeter than sucrose?
|
600
|
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Sucralose: Substitute 3 chlorines for?
|
3 hydroxyl groups on a sucrose
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Sucralose: Heat stable?
|
Yes
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Sucralose: Excreted in?
|
feces (small amount in urine)
|
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Tagatose: ?
|
Isomer of fructose
|
|
Tagatose: Approximately same sweetness as?
|
sucrose
|
|
Tagatose: Poorly absorbed – low?
|
energy contribution
|
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Tagatose: No risk of?
|
dental caries
|
|
Tagatose: Prebiotic ?
|
effect
|