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20 Cards in this Set
- Front
- Back
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A Professional trained in normal and clinical nutrition, food science, and food service management who is credentialed by the Commission on Dietetic Registration of the Americann Dietetic Association is a
Registered Nurse (RN) Registered Dietitian (RD) Clinical Nutrionist (CN) Certified Home Economist (CHE) |
Registered Dietitian (RD)
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A class of nutrients that is important in body structure and influences the function of muscles and the central nervous system is
proteins minerals vitamins carbohydrates |
minerals
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Between 1970 and 200, nutritional concern centered on reducing nutrient excesses. Before 1970, the focus was to reduce
consumption of lipids low-carbohydrate diets nutrient deficiences prevention of infectious disease |
nutrient deficiencies
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the document that addresses national dietary goals to reduce chronic diet-related diseases is called
Healthy People 2020 Healthy Parents Healthy Children Dietary Guidlines for Americans Exchange Lits for Meal Planning |
Dietarty Guidlines for Americans
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Ecoonmics is a significant factor influencing the nutritional status of communities. To overcome economic disadvantage, public health efforts include
the MyPyramid food guidance system educational programs on food safety the U.S.. government's food stamp program public service annoucements on healthy eating |
the U.S. government's food stamp program
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The MyPyramid food guidance system is a
Food guide intended to increase intake of fruits and vegetables. nutient guide that categorizes foods by their fat, sodium, and fiber content. food guide that helps consumers apply the Dietary Guidelines and the Dietary Reference Intakes.. Nutrient guide aimed to promote weight loss by controlling intake of fat-soluble vitamins |
food guide that helps consumers apply the Dietary Guidelines and the Dietary Reference Intakes.
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The Exchange Lists for Meal Planning lits serving sizes that are similar in amounts of:
Fats and kilocalories Carbohydrates and fiber Carbohydrates, fiber, and protein Carbohydrates, protein,fat, and kilocalories |
carbohydrates, protien, fat, and kilocalories
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Servings of foods with similar amounts of carbohydrates, protein, fat, and kcal are listed in the
5 A Day program MyPyramid food guiddance system Dietary Guidelines for Americans Exchange Lists for Meal Planning |
Exchange Lists for Meal Planning
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Identify the dimensions of health.
Financia, emotional, ethnic, spiritual, and mental Psychological, physical, anthropometrical, and spiritual physical, economic, ethnic, and anthropoometrical physical, intellectual, emotional, social, and spiritual |
physical, intellectual, emotional, social, and spiritual
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A cup of frozen yogurt contains 24g carbohydrate, 2 g fat, and 4 protein. The total number of kcal in the frozen yogurt is
110 130 140 162 |
130
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The % Daily Value on the Nutrition Facts panel of food labels is based on a
1500 kcal per day 2000 kcal per day 2200 kcal per day 2500 kcal per day |
2000 kcal per day
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Which of the following proocides the densest form of energy:
Fiber Lipids Alcohol Sucrose |
Lipids
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Food labels may include health claims about links between
sodium intake and risk of stroke vitamin C intake and risk of influennza calcium intake and risk of osteoporosis fruit and vegetable intake and risk of heart disease |
calcium intake and risk of osteoporosis
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For the efficient functioning and maintenance of the body, a person needs to consume sufficent amounts of
fiber all nutrients minerals supplements |
all nutrients
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From the 1970's to the present, nutritional concern has focused on:
Lack of food Consumption of excess nutrients Dificiency of nutrients prevention of infectious diseases |
Consumption of excess nutrients
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The number of kacal perovided by 1 g of lipid, carbohydrate, protrin, and alcohol, resoectively, is
4,9,7,4 9,7,4,4 9,4,4,7 4,4,4,7 |
9,4,4,7
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Use of food preservatives and flavor enhancers and the addition of vitamins A and D to milk arre examples of
nutritional additives artificial ingredients intentional food additives unintentional food additives |
intentinal food additivies
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Coronary artery disease, hypertension, and diabetes are exampels of:
Genetic disorders Diet-related diseases viral infections requiring antibiotics bacterial infections reuiring antibiotics |
diet related diseases
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Combining classic concerns of deficiency diseases with interest to reduce the risk of chronic diet-related diseases is the focus of the
Healthy people 2020 Dietary Reference Intakes (DRIs) Toleerable Upper Intake Level (UL) Estimated Energy Requirement (EER) |
Dietary Reference Intakes (DRIs)
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Cooking acidic foods in cast iron skillets increases the iron content of the foods prepared. This is an example of :
An incidental food additive An intentional food additive A food safety hazard A food borne illness |
An incidental food additive
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