Nutrition & You Chapter 1-6

Front 1

Food choices are influenced by

Back 1

Personal taste, culture, social life, accessibility, cost, time and constraints.

Front 2

You eat out of habit in response to

Back 2

your emotions & taste buds

Front 3

Nutrition can help prevent

Back 3

heart disease, cancer, stroke, & some types of diabetes.

Front 4

provides energy that your body needs

Back 4

Carbs, fats, and proteins

Front 5

The 3 key principles of a healthy diet

Back 5

Balance, variety, & moderation

Front 6

Amount of nutrients per calorie in a given food.

Back 6

Nutrient Density

Front 7

Measurement of the calories in a food compared with
the weight (grams) of the food.

Back 7

Energy Density

Front 8

Specific reference values for each nutrient.
Specific amounts of each nutrient that one needs to consume to maintain good health, prevent chronic diseases, & avoid unhealthy excesses.

Back 8

DRI
Dietary reference intakes

Front 9

The average amount of a nutrient that is known to meet the needs of
50 percent of the individuals in a similar age and gender group.

Back 9

EAR
Estimated average requirement

Front 10

The approximate amount of a nutrient that
groups of similar individuals are consuming to maintain good health.

Back 10

AI
Adequate Intake

Front 11

The average amount of a nutrient that meets the
needs of 97 to 98 percent of individuals
in a similar age and gender group.The
RDA is higher than the EAR.

Back 11

RDA
Recommended Dietary Allowance

Front 12

The highest amount of a nutrient
that can be consumed daily without
harm in a similar age and group of
individuals.

Back 12

UL
Tolerable Upper Intake level

Front 13

A healthy range of intakes for the
energy-containing nutrients—
carbohydrates,proteins, and fats—
in your diet, designed to meet your
nutrient needs and help reduce the risk
of chronic diseases.

Back 13

AMDR
Acceptable macro-nutrient Distribution Range

Front 14

The 5 food groups

Back 14

Grains, Vegetable, Fruits, Milk, Meats & Beans

Front 15

3 Types of claims that are regulated by law

Back 15

Nutrient content claims, health claims, & structure/function claims

Front 16

Claims on the label that describe the level or amount of a nutrient in a food product.

Back 16

Nutrient Content Claims

Front 17

Claims on the label that describe a relationship between a food or dietary compound & a disease or health-related condition.

Back 17

Health Claims

Front 18

Claims on the label that describe how a nutrient or dietary compound affects the structure or function of the human body.

Back 18

Structure/Function Claims

Front 19

5 Categories of taste

Back 19

Sweet, salty, sour, bitter, & savory.

Front 20

The process of breaking down food into absorbable nutrients.

Back 20

Digestion

Front 21

Where does digestion take place?

Back 21

Organs of the GI tract

Front 22

Includes chewing and peristalsis.

Back 22

Mechanical Digestion

Front 23

Involves mixing consumed food with enzymes and gastric juices to break it down.

Back 23

Chemical Digestion

Front 24

Where does digestion begin

Back 24

In the mouth

Front 25

A gastric juice that helps prepare the food for further digestion.

Back 25

Hydrochloric Acid

Front 26

Chemical messengers that direct activities in the body

Back 26

Hormones

Front 27

Lets you know when you are hungry or thirsty.

Back 27

Nervous system

Front 28

The release of intestinal gas from the rectum

Back 28

Flatulence

Front 29

An autoimmune disorder of the small intestine that can be treated with a gluten-free diet

Back 29

Celiac disease

Front 30

Glucose, Fructose, & Galactose are

Back 30

Monosaccharides

Front 31

The polysaccharide storage form of glucose in your body.

Back 31

Glycogen

Front 32

Functions of glucose

Back 32

provide fuel for the body, particularly the brain and red blood cells, and to spare protein for other uses.

Front 33

Hypoglycemia
Also known as

Back 33

Low Blood Sugar.

Front 34

A carbon and hydrogen chain with an acid group at one end.

Back 34

Fatty Acid

Front 35

A fatty acid without any double bonds

Back 35

Saturated fatty acid

Front 36

the major phospholipid in your cell membranes.

Back 36

Lecithin

Front 37

The shape of the protein

Back 37

determines its' function

Front 38

There are ___ amino acids that our body CAN NOT makes and must be obtained by food.

Back 38

9

Front 39

There are ___ amino acids that our body CAN synthesize.

Back 39

11

Front 40

When the daily amount of degraded protein is equivalent to the amount synthesized, you are in

Back 40

Positive Nitrogen Balance

Front 41

Substances that speed up reactions without being changed or used up are

Back 41

Catalysts

Front 42

Inadequate protein in the blood that can cause fluid retention in tissues is called

Back 42

Edema

Front 43

During Pregnancy the woman is in

Back 43

Positive Nitrogen Balance

Front 44

Rice and beans are complementary protein sources.

Back 44

True

Front 45

What nutrient could be missing from a vegetarian diet?

Back 45

Calcium

Front 46

Severe protein-energy malnutrition is called Marasmus.

Back 46

True

Front 47

A state of PEM where there is a severe deficiency of dietary protein

Back 47

Kwashiorkor

Front 48

A state of PEM where there is a severe deficiency of calories that perpetuates wasting; also called starvation

Back 48

Marasmus

Front 49

The accumulation of excess fluid in the spaces surrounding your cells, which causes swelling of the body tissue.

Back 49

Edema

Front 50

The state in which an individual is consuming the
same amount of nitrogen (from protein) in the diet as he or she is excreting in the urine.

Back 50

Nitrogen Balance

Front 51

A lack of sufficient dietary protein and/or calories.

Back 51

protein-energy malnutrition
(PEM)

Front 52

When the body excretes more nitrogen than is consumed due to some physical impairment, such as a serious injury,infection, malnutrition, or other trauma, where the body cannot synthesize protein as quickly as it’s broken down.

Back 52

Negative Nitrogen Balance