NR 228-Nutrition Exam 1
Food preference
Those foods we choose to eat when all foods are available at the same time and in the same
quantity. Determined by genetic and environmental effects.
Food choice
This concerns the specific foods that are convenient to choose when we are actually ready
to eat; rarely are all our preferred foods available at the same time to satisfy our preferences.
These are restricted by convenience.
6 Ways to Show Appreciation for Your Child's Teacher
0:25
/
0:54
Food liking
Considers what food we really like to eat. We may want to eat foods that enhance our
health, but we like to eat chocolate cake.
What affects someone's food preference?
1. Genetic Determinants (ex. liking for salts or sweets)
2. Environmental influences
3. Media influences
Hunger
The inability to access enough food to feel nourished and satisfied.
Variety
One of the four themes of MyPlate recommendations.
This involves eating food from all food groups and subgroups.
Proportionality
One of the four themes of MyPlate recommendations. It involves eating more of some foods
(fruits, vegetables, whole grains, fat-free or low-fat milk products) and less of others (foods
high in saturated or trans fats, added sugars, cholesterol salt, and alcohol).
, Moderation
One of the four themes of MyPlate recommendations. Choose types of foods that limit intake
of saturated or trans fats, added sugars, cholesterol, salt, and alcohol.
Activity
One of the four themes of MyPlate recommendations. Be physically active every day.
Syndrome X
Also known as "metabolic syndrome" is a group of heart disease risk factors including
abdominal obesity, glucose intolerance, high blood pressure, and abnormal blood lipid levels
Healing foods pyramid
The ___________ ________ __________ emphasizes foods with restorative benefits and/or
essential nutrients in natural forms. The core of dietary intake is primarily plant-based foods,
with small amounts of animal foods. the "healing" aspect of this also applies to the
production of the food supply.
Experimental study
Type of research. Consists of an experimental group receiving treatment (or dietary change)
and a control group receiving no treatment (no dietary change); differences, if any, are then
noted. called clinical or laboratory study.
Case study
Type of research. analyzes an individual case of a disease or health difference to determine
how factors may influence health; a naturalistic study because no manipulation of dietary
intake or behavior occurs.
Epidemiologic study
Type of research. Studies populations; tracks the occurrence of health or disease processes
among populations; may use historical data, surveys, and/or medical records to determine
possible factors influencing the health of a group of people.
Irradiation
A procedure by which food is exposed to radiation that destroys microorganisms, insect
growth, and parasites that could spoil food or cause illness. This food preservation
technology results in an increase of international and domestic food trade. These foods may
have a longer shelf life
Glycogen
Carbohydrate energy stored in the liver and in the muscles.
Food preference
Those foods we choose to eat when all foods are available at the same time and in the same
quantity. Determined by genetic and environmental effects.
Food choice
This concerns the specific foods that are convenient to choose when we are actually ready
to eat; rarely are all our preferred foods available at the same time to satisfy our preferences.
These are restricted by convenience.
6 Ways to Show Appreciation for Your Child's Teacher
0:25
/
0:54
Food liking
Considers what food we really like to eat. We may want to eat foods that enhance our
health, but we like to eat chocolate cake.
What affects someone's food preference?
1. Genetic Determinants (ex. liking for salts or sweets)
2. Environmental influences
3. Media influences
Hunger
The inability to access enough food to feel nourished and satisfied.
Variety
One of the four themes of MyPlate recommendations.
This involves eating food from all food groups and subgroups.
Proportionality
One of the four themes of MyPlate recommendations. It involves eating more of some foods
(fruits, vegetables, whole grains, fat-free or low-fat milk products) and less of others (foods
high in saturated or trans fats, added sugars, cholesterol salt, and alcohol).
, Moderation
One of the four themes of MyPlate recommendations. Choose types of foods that limit intake
of saturated or trans fats, added sugars, cholesterol, salt, and alcohol.
Activity
One of the four themes of MyPlate recommendations. Be physically active every day.
Syndrome X
Also known as "metabolic syndrome" is a group of heart disease risk factors including
abdominal obesity, glucose intolerance, high blood pressure, and abnormal blood lipid levels
Healing foods pyramid
The ___________ ________ __________ emphasizes foods with restorative benefits and/or
essential nutrients in natural forms. The core of dietary intake is primarily plant-based foods,
with small amounts of animal foods. the "healing" aspect of this also applies to the
production of the food supply.
Experimental study
Type of research. Consists of an experimental group receiving treatment (or dietary change)
and a control group receiving no treatment (no dietary change); differences, if any, are then
noted. called clinical or laboratory study.
Case study
Type of research. analyzes an individual case of a disease or health difference to determine
how factors may influence health; a naturalistic study because no manipulation of dietary
intake or behavior occurs.
Epidemiologic study
Type of research. Studies populations; tracks the occurrence of health or disease processes
among populations; may use historical data, surveys, and/or medical records to determine
possible factors influencing the health of a group of people.
Irradiation
A procedure by which food is exposed to radiation that destroys microorganisms, insect
growth, and parasites that could spoil food or cause illness. This food preservation
technology results in an increase of international and domestic food trade. These foods may
have a longer shelf life
Glycogen
Carbohydrate energy stored in the liver and in the muscles.
