Food Science And Nutrition Test Review #1

Front 1

Carbohydrates yield how much energy?

Back 1

4 kcal/gm

Front 2

Protein yields how much energy?

Back 2

4 kcal/gm

Front 3

Fat yields how much energy?

Back 3

9 kcal/gm

Front 4

Alcohol yields how much energy?

Back 4

7 kcal/gm

Front 5

AMDR

Back 5

Acceptable Macronutrient Distribution Ranges

Front 6

Protein AMDR (for adults)

Back 6

10%-35%

Front 7

Carbohydrate AMDR (for adults)

Back 7

45%-65%

Front 8

Fat AMDR (for adults)

Back 8

20%-35%

Front 9

RDA

Back 9

Recommended Dietary Allowance

Front 10

AI

Back 10

Adequate Intake

Front 11

UL

Back 11

Upper Level or Tolerable Upper Intake Level

Front 12

How many vegetables count as a serving?

Back 12

1 Cup ex. 1 cup of vegetable juice

Front 13

How many grains count as a serving?

Back 13

1 Ounce ex. 1 slice of bread but 1/2 cup of rice or pasta

Front 14

How many fruits count as a serving?

Back 14

1 Cup ex. 1 cup of fruit but only 1/2 cup of dried fruit

Front 15

How much dairy counts as a serving?

Back 15

1 Cup ex. 1 cup milk, or yogurt but 2 ounces of processed cheese

Front 16

How much protein counts as a serving?

Back 16

1 Ounce ex. 1 egg but 1/2 ounce of nuts or seeds

Front 17

Give five of the ten food groups which should be eaten most according to the Mediterranean Diet Pyramid.

Back 17

Fruits, Vegetables, Grains, Olive Oils, Beans, Nuts, Seeds, Legumes, Herbs, and Spices

Front 18

Hunger

Back 18

the primarily physiological (internal) drive to find and eat food, mostly regulated by internal cues to eating

Front 19

Appetite

Back 19

the primarily psychological (external) influences that encourage us to find and eat food, often in the absence of obvious hunger

Front 20

Satiety

Back 20

state in which there is no longer a desire to eat; a feeling of satisfaction

Front 21

Essential Nutrient

Back 21

a substance that, when left out of the diet, leads to signs of poor health

Front 22

Carbohydrate

Back 22

a compound containing carbon, hydrogen, and oxygen atoms. Most are known as sugars, starches, and fibers

Front 23

Lipid

Back 23

a compound containing much carbon and hydrogen, little oxygen, and sometimes other atoms. Lipids do not dissolve in water, and include fats, oils, and cholesterol

Front 24

Protein

Back 24

food and body compounds made of amino acids; they contain carbon, hydrogen, oxygen, nitrogen, and sometimes other atoms. They contain the form of nitrogen most easily used by the human body

Front 25

Vitamin

Back 25

compound needed in very small amounts in the diet to help regulate and support chemical reactions in the body

Front 26

Mineral

Back 26

element used to promote chemical reactions and to form body structures

Front 27

Water

Back 27

body is composed of about 60%. Females need about 9 cups per day, males need about 13 cups per day

Front 28

kilocalorie (kcal) or Calories

Back 28

heat energy needed to raise the temperature of 1000 grams (1 L) of water 1 degree Celcius

Front 29

Macronutrient

Back 29

a nutrient needed in gram quantities in the diet

Front 30

Micronutrient

Back 30

a nutrient needed in milligram or microgram quantities in the diet

Front 31

Genes

Back 31

a specific segment on a chromosome. They provide the blueprints for the production of all body proteins

Front 32

Nutrient Density

Back 32

the ratio derived by dividing a food's nutrient content by its calorie content

Front 33

Energy Density

Back 33

a comparison of the calorie content of a food with the weight of the food

Front 34

Does an orange have low or high energy density?

Back 34

Low energy density (an orange has few calories, but weighs a lot)

Front 35

Does a potato chip have low or high energy density?

Back 35

High energy density (high in calories, but weighs very little)

Front 36

Anthropometric Assessment

Back 36

measurement of body weight, and the lengths, circumferences, and thickness of parts of the body

Front 37

Biochemical Assessment

Back 37

measurement of biochemical functions related to a nutrient's function

Front 38

Clinical Assessment

Back 38

examination of general appearance of skin, eyes, and tongue; evidence of rapid hair loss; sense of touch; and ability to cough and walk

Front 39

Dietary Assessment

Back 39

estimation of typical food choices relying mostly on the recounting of one's usual intake or a record of one's previous days' intake

Front 40

Environmental Assessment

Back 40

includes details about living conditions, education level, and the ability of a person to purchase, transport, and cook food (also budget for food)

Front 41

Epidemiology

Back 41

the study of how disease rates vary among different population groups

Front 42

Control Group

Back 42

participants in an experiment who are not given the treatment being tested

Front 43

Placebo

Back 43

generally a fake medicine or treatment used to disguise the treatments given tot he participants in an experiment

Front 44

Animal Model

Back 44

use of animals to study disease to understand more about human disease

Front 45

Case-control Study

Back 45

a study in which individuals who have a disease or condition are compared with individuals who do not have the condition

Front 46

Double-blind Study

Back 46

an experimental design in which neither the participants nor the researchers are aware of each participant's assignment (an independent third party hold the data until the study has been complete)

Front 47

Dietary Reference Intakes (DRIs)

Back 47

term used to encompass nutrient recommendations made by the Food and Nutrition Board of the National Academy of Sciences (includes RDAs, EARs, AIs, EERs, and ULs)

Front 48

Recommended Dietary Allowance (RDA)

Back 48

nutrient intake amount sufficient to meet the needs of 97% to 98% of the individuals in a specific life stage

Front 49

Adequate Intake (AI)

Back 49

nutrient intake amount set for any nutrient for which insufficient research is available to establish an RDA. Based on estimates of intakes that appear to maintain a defined nutritional state in a specific life stage

Front 50

Estimated Energy Requirement (EER)

Back 50

estimate of the energy (kcal) intake needed to match the energy use of an average person in a specific life stage

Front 51

Tolerable Upper Intake Level (UL)

Back 51

maximum chronic daily intake level of a nutrient that is unlikely to cause adverse health effects in almost all people in a specific life stage

Front 52

Dietary Guidelines for Americans

Back 52

general goals for nutrient intakes and diet composition set by the USDA and the U.S. Dept. of Health and Human Services

Front 53

Solid Fats

Back 53

fats that are solid at room temperature, such as butter. Foods containing solid fats tend to be high in saturated fatty acids or trans fatty acids

Front 54

Added Sugars

Back 54

sugars or syrups that are added to foods during processing or preparation

Front 55

Eating Pattern

Back 55

a combination of foods and beverages that constitute an individual's complete dietary intake over time

Front 56

Empty Calories

Back 56

calories from solid fats and/or added sugars. Foods with empty calories supply energy but few or no other nutrients

Front 57

Scurvy

Back 57

the deficiency disease that results after a few weeks to months of consuming a diet that lacks vitamin C; pinpoint sites of bleeding on the skin are an early sign