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HNF 150 Final Exam Questions and answers latest update 2024
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HNF 150 Final Exam Questions and answers latest update 2024
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HNF 150 Final Exam Understand the concept of nutrient density and state how it can be used to determine the healthfulness of foods - correct answer a measure of nutrients provided per calorie of food Identify the six classes of nutrients. Recall the energy yield (kcal/gram) for carbohydrate, protein, fat, and alcohol. - correct answer 1. carbohydrates, fats, proteins, vitamins, and minerals, water Energy yields: Carbs - 4 cal/g, Fat (lipid) - 9 cal/g), Protein - 4 cal/g 1. Compare and contrast whole, processed, enriched/fortified, and functional foods and be able to recognize examples of each. - correct answer a. Whole foods: milk, meat, veggies, fruit, grains. Basis of a nutritious diet b. Enriched/fortified food: nutrients are added to the food, it's a concentrated form of sugar or fat c. Functional food: whole or modified foods that contain bioactive food components that provide health beneifts i. Prevent chronic disease Whole foods - correct answer these foods are generally considered to form the basis of a nutritious diet; basic foods. milk and milk products, meats and similar foods such as fish and poultry vegetables including dried beans and peas; fruits and and grains Enriched/fortified foods - correct answer foods to which nutrients have been added. ex: enriched flour processed foods - correct answer foods subjected to any process, such as milling, alteration of texture, addition of additives, cooking, or others. Depending on the starting material and the process, a processed food may or may not be nutritious. 6 classes of nutrients - correct answer proteins, carbohydrates, fats, water, minerals, and vitamins essential nutrients - correct answer the nutrients the body cannot make for itself from other raw materials; nutrients that must be obtained from food to prevent deficiencies nutrient density - correct answer a measure of nutrients provided per calorie of food energy -yielding nutrients - correct answer the nutrients the body can use for energy - carbohydrate, fat, and protein. These also may supply building blocks for body structures organic nutrients / inorganic nutrients - correct answer provide foundation for cell formation; include carbohydrates and other essential vitamins / important to the development and growth of humans, animals and plants; minerals calorie - correct answer units of energy. the amount of heat energy necessary to raise the temperature of a kilogram (a liter) of water 1 degree Celsius State how the DRI's (RDA and EER) for energy and other nutrients are established. - correct answer A committee of nutrition experts, The Food and Nutrition Board, the United States and Canada develops, publishes, and UPDATES this DRI: Dietary Reference Intake - correct answer 1.Setting recommended intake values Recommended Dietary Allowances (RDA) Adequate Intakes (AI) 2.Facilitating nutrition research and policy Estimated Average Requirements (EAR) 3.Establishing safety guidelines Upper Intake Levels (UL) 4.Preventing chronic diseases Acceptable Macro -nutrient Distribution Ranges (AMDR). - correct answer provide adequate total nutrients and energy while preventing chronic diseasesCarbohydrates: 45 to 65% of calories Fat: 20 to 35% of calories Protein: 10 to 35% of calories Estimated Average Requirements (EAR), - correct answer population wide average nutrient requirements use in nutrition research and policy -making, from basis of RDAs Recommended Dietary Allowances (RDA), - correct answer nutrient intake goals for individuals Adequate Intakes (AI) - correct answer nutrient intake goals for individuals set if there is insufficient evidence to determine an RDA. Tolerable Upper Intake Levels (UL) - correct answer suggested upper limits for potentially toxic nutrients Daily Value (DV) - correct answer Nutrient standards used on food labels, in grocery stores, and on some restaurant menus. Allows comparisons among foods with regard to their nutrient content Reflect the nutrient requirements of an "average" person - someone who eats 2000 to 2500 kcals/day For the following nutrition labeling terms, state the definition, who sets, how, why and/or for whom: the DRI's, Nutrition Facts Labels, DV, RDA, AI, EAR, UL, nutrient and health claims. - correct answer -DRI is established by a committee of nutrition expe rts from the US and Canada. -DV are US standards used on food labels -DRI established the RDA and AI, EAR, UL Identify which foods the DRAFT 2015 Dietary Guidelines classify a healthy dietary pattern as being HIGHER in and which foods a healthy dietary pattern is LOWER in. - correct answer Foods higher in veggies, fruit, whole grain, low/nonfat dairy, seafood, leg umes, nuts, and moderation of alcohol Which foods do the DRAFT 2015 Dietary Guidelines state is associated with less environmental impact than the current U.S. diet. - correct answer Lower in red and processed meats, sugar sweetened foods/drinks, and refined grainsThe benefits of buying summaries with Stuvia:
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