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15 Cards in this Set
- Front
- Back
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Name 6 reasons why people make food choices |
1. Personal Preference 2. habit 3. Ethnic heritage/tradition 3. Social interactions 4. Availability/convenience 5. Positive/negative associations 6. Emotions |
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What is the number 1 reason a person chooses a food? |
Personal preference: taste/flavour genetics may influence taste. People crave sweet/salt |
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Explain how food is related to socializing |
People arrange social activities around food. When out, people may just eat the food that is offered to us at the gathering. People tend to eat more when socializing. |
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Define: Functional food |
"Foods that contain physiolgically active compounds that provide benefits beyond their nutrient compositions." These can be foods with especially beneficial nutrition componants, or foods that are fortified. eg. Calcium enriched orange juice. |
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What is a phytochemical? |
"Non-nutrient compounds found in pant derived foods that have biological activity in the body"
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Name the 6 classes of Nutrients |
1. Carbohydrates 2. Lipids (Fats) 3. Proteins 4. Vitamins 5. Minerals 6. Water |
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What is the difference between micronutrients and Essential nutrients? |
Both refer to nutrients used in the body in varying, relatively small amounts. Essential nutrients refer to those not made by the body that must be consumed through food. |
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What is an example of an energy yielding nutrient? |
They can be broken down to provide energy. Ex. Carbohydrates, lipids, protein |
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Name the energy yielding macronutrients |
Carbohydrates, Fats, Proteins |
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What are the micronutrients? |
Vitamins and minerals |
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How many kcal/g do carbohydrates provide? |
4 kcal/g |
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What is the energy available per gram of protein? |
1kcal/g |
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What is the measurement determined by the DRI designed to reduce the risk of chronic disease? |
THis is the Acceptable Macronutrient Distribution Ranges (AMDR) : 40-65% kcalories from carbohydrates 20-35% kcal from Fat 10-35% kcal from protein |
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What can a physical exam tell about a patients nutrition? |
-SIgns of vitamin/mineral toxicities or defiviencies -protein wasting |
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What may a dietitian look for with laboratory tests? |
Blood/urine tests -High Cholesterol - Iron deficiency -Hyponatremia |
