Jersey College Nutrition Midterm Review questions with correct answers
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Course
Nutrition
Institution
Jersey College Of Nursing
Jersey College Nutrition Midterm Review questions with correct answers
Nutrition
the science that studies food and how food nourishes our body and influences our health influences
Nutrients
chemicals found in foods that are critical to human growth and function.
Six groups of nutrients
carb...
Jersey College Nutrition Midterm Review
questions with correct answers
Nutrition
the science that studies food and how food nourishes our body and influences our
health influences
Nutrients
chemicals found in foods that are critical to human growth and function.
Six groups of nutrients
carbohydrates; fats and oils; proteins; vitamins; minerals; water
Macronutrients
nutrients that our body needs in relatively large amounts to support normal function and
health. Carbs, fats, and proteins.
Micronutrients
nutrients needed in relatively small amounts to support normal health and body
functions. Vitamins and minerals such as vitamin B&C.
Vitamins ADKE
organic compounds that assist us in regulating our body's processes.
Minerals B&C
inorganic substances that are not broken down during digestion and absorption and are
not destroyed by heat or light.
EAR The Estimated Average Requirment
the average daily intake level estimated to meet the needs of half the people in a certain
group. Scientist use it to calculate the RDA
RDA The Recommended Dietary Allowance
the average daily intake level estimated to meet the needs of nearly all people in a
certain group. Aim for this amount!
AI The Adequate Intake
average daily intake level assumed to be adequate. It is used when an EAR can not be
determined. Aim for this amount if there is no RDA!
UL The Tolerable Upper Intake Level
the highest average daily intake level likely to pose no health risks. Do not exceed this
amount on a daily basis.
AMDR The Acceptable Macronutrient Distribution Range
the recommend range of carbohydrate, fat, and protein intake expressed as a
percentage of total energy.
healthful diet
a diet that provides the proper combination of energy and nutrients and is adequate,
moderate, balanced, and varied
nutrient dense foods
foods that provide the most nutrients for the least amount of energy.
nutrient density
the relative amount of nutrients per amount of energy or number of Calories.
Exchange system
, a diet planning tool in which exchanges, or portions, are organized according to the
amount of carbs, protein, fat, and calories in each food.
Dietary Guidelines for Americans
a set of principles developed by the US Department of Agriculture and the US
Department of Health and Human Services to assist Americans in designing a healthful
diet and lifestyle. Updated approximately every 5 years.
Healthy People 2020
Is a health promotion and disease prevention plan for the United States. Updated every
10 years.
Digestion
the process by which foods are broken down into their component molecules, either
mechanically or chemically
Absorption
the physiological process by which molecules of food are taken from the gastrointestinal
tract into the circulation.
hunger
physiological drive for food
Satiety
a physiological sensation of fullness
Hormones
a chemical messenger secreted into the bloodstream by one of the many glands of the
body, which acts as a regular of physiological processes at a site remote from the gland
that secreted it.
Peristalsis
waves of squeezing and pushing contractions that move food in one direction through
the length of the GI tract
Chyme
a semifluid mass consisting of partially digested food, water, and gastric juices.
Appetite
a psychological desire to consume specific foods
Carbohydrates
one of the three macronutrients, a compound made up of carbon, hydrogen, and
oxygen, that is derived from plants and provides.
simple carbs
called sugar; can be either monosaccharide such as glucose or a disaccharide.
complex carbs
a nutrient compound consisting of long chains of glucose molecules, such as starch,
glycogen, and fiber.
monosaccharide
the simplest of carbohydrates, consisting of one sugar molecule, the most common form
of which is glucose.
disaccharide
a carb compound consisting of two sugar molecules joined together.
polysaccharide
a complex carb consisting of long chains of glucose
Foods containing carbohydrates
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