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54 Cards in this Set
- Front
- Back
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12 factors influence food
choices |
, habit, associations, ethnic, heritage, tradition, age, occupation, body image, values, emotional state, available, convenience, medical conditions,health, nutrition
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contains ingridents that provide health benefits?
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FUNCTIONAL FOODS
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EXAMPLES OF FUNCTIONAL FOODS
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SMART BALANCE
FORIFIFIED FOODS CA IN OG WHOLE FOODS |
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SUBSTANCES OR CHEMICALS THAT OBTAINED FROM FOOD AND USED BY THE BODY TO PROVIDE ENERGY AND STRUCTURAL MATERIALS AND TO SERVE AS REGULATING AGENTS TO PROMOTE GROWTH, MAINTENCE, AND REPAIR?
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NUTRIENTS
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THE SCIENCE OF FOODS AND THE NUTRIENTS AND OTHER SUBSTANCES THEY CONTAIN AND OF THEIR INGESTION, DIGESTION, TRANSPORT, METABOLISM, INTERACTION, STORAGE, AND EXCERTION
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NUTRITION
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CARBON CONTAINING
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ORGANIC
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NONNUTRIENT COMPOUNDS IN PLANT-DERVIED FOODS THAT HAVE BIOLIOGICAL ACTIVITY IN THE BODY
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PHYTOCHEMICALS
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MEASURE OF THE NUTRIENTS A FOOD PROVIDES RELATIVE TO THE ENERGY IT PROVIDES; THE MORE NUTRIENTS AND FEWER KCALORIES, THE HIGHER THE NUTRIENT DENSITY
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NUTRIENT DENSITY
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name the 6 classes of nutrients
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1. CHO
2. FATS-LIPIDS 3. PROTIENS 4. H20 5. MINERALS 6. VITAMINS |
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TWO INORGANIC NUTRIENTS
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MINERALS AND H20
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NUTRIENTS THAT FOOD SUPPLY ARE CALLED?
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ESSIENTIAL NUTRIENTS
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NAME 3 NUTRIENTS THAT PROVIDE ENERGY TO THE BODY
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1. CHO
2. FATS OR LIPIDS 3. PROTIENS |
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PROCESS WHICH NUTRIENTS ARE AREARRANGED OR BROKEN DOWN INTO ENERGY?
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METABOLISM
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WHAT DOES ORGANIC CONTAIN?
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CARBON WHICH MEAN ALIVE
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WHAT DO ENERGY YIELDING NUTRIENTS DO?
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PROVIDE OR REPLENSH ENERGY SO THAT THE BODY CAN USE IT.
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NAME 4 ORGANIC NUTRIENTS?
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CHO-FAT-PROTEIN-AND-VITAMINS
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DOSE NOT PROVIDE ENERGY TO THE BODY BUT FACITITATE THE RELEASE OF ENERGY FROM THE 3 ENERGY-YIELDING NUTRIENTS
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VITAMINS
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2 INORGANIC NUTRIENTS
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MINERAL AND WATER
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THE AMOUNT OF ENERGY THAT CHO'S FATS AND PROTEINS RELASE CAN BE MEASURED IN?
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CALORES
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kcals EQUALS____________
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CALORIES
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THE AMT OF HEAT NEEDED TO RISE THE TEMPERTURE OF 1 KILOGRAM OF H2O?
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1 kcal
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WHAT MEASURES THE ENERGY THAT FOOD PROVIDES?
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KILOCALORES
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CHO AND PROTEINS HAVE HOW MANY kcal
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4
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FATS HAVE HOW MANY kcal
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9
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WHAT HAS GREATER ENEGY DENSITY THAN EITHER CHO OR PROTEIN?
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FAT
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WHAT IS A PURE CHO?
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SUGAR
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WHAT IS A PURE FAT?
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OIL
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WHY IS ETOH NOT A NURIENT?
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BECAUSE IT CANN'T SUPPORT BODY'S GROWTH, MAINTENCE OR REPAIR
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BODY DERIVES ENERGY FROM ETOH AT A RATE OF?
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7 CALS PER GRAM
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FODD NUTRIENTS PROVIDES?
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SUPPORTS GROWTH AND MAINTENCE AND REPAIRS BODY
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FOODS HIGH IN DENSITY
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WHOLE GRAINS
ENRICHED BAGELS BREADS CEREALS, PASTAS, DRK GREEN VEG. ORANGE DEEP YELLOW VEGS. CARROTS LEGUMES APPLE |
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AMDR
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ACCEPTABLE MACRONUTRIENT DISTRIBUTION RANGE
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BMI
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BODY MASS INDEX
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5 COMPONENTS OF HEALTH
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PHYSCAL
MENTAL SPIRITUAL EMOTIONAL AND SOCIAL |
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CONTAINS INGREDIENTS THAT PROVIDE HEALTH BENEFITS
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FUNCTIONAL FOODS
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PREFERRED ENERGY SOURCE OF THE BODY
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CHO'S
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WHAT'S BEEN DEVELOPED TO HELP YOU BETTER SLELECT FOODS?
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NUTRITION STANDARDS AND GUIDELINES
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DRI
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DIETARY REFERENCE INTAKES
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A SET OF VALUES FOR THE DIETARY NUTRIENT INTAKES OF HEALTHY PEOPLE IN THE US. THESE ARE USED FPR PLANNING AND ASSESSING DIETS
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DRI
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THE MAIN GOAL OF DRI?
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TO PROTECT AGAINST NUTRIENT DEFICIENCES
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WHAT ARE THE DIET PLANNING PRINCIPLES?
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1. ADEQUECY
2. BALANCE 3. cALORIE CONTROL 4. DENSITY (NUTIENT) 5. MODERATION 6. VARIETY |
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5 GROUPS OF THE USDA FOOD GUIDE
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1.BREADS GRAINS
2.FATS 3.FRUITS AND VEGET. 4.MEATS 5.MILK |
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FOOD LABELS MUST CONTAIN?
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1. STATEMENT OF IDENTITY
2.NAME AND ADDRESS OF MANUFACTURE, PACKER, OR DISTRIBUTOR 3.NET CONTENTS IN WEIGHT, MEASURE OR COUNT 4. LIST OF INGREDIENTS 5. NUTRITION FACTS |
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WHAT DOES THE USDA FOOD GUIDE EMPHASIZES?
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NUTRIENT-DENSE FOODS WITHIN EACH GROUP.
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WAHAT IS THE DIFFERENCE BETWEEN THE calories NEEDED TO MEET NUTRIENT NEEDS AND THOSE NEEDED FOR ENERGY?
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DISCRETIONARY calories
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AN EDUCATION TOOL USED TO ILLUSTRATE THE CONCEPTS PRESENTED IN THE DIETARY GUIDELINES AND USDA FOOD GUIDS?
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MY PYRAMID
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WHAT MEASURE PEOPLE'S FOOD CONSUMPTION AND EVALUATE THE NUTRITION STATUS OF POPULATIONS?
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NUTRITION SURVEYS
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NAME FOUR VITAMINS AND MINERA THAT MUST B ON ALL NUTRITION FACTS?
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1. VIT A
2. VIT C 3. CALCIUM 4. FE |
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NAME THE PYRAMID FROM TOP DOWN?
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1. FATS USE SPRANILY
2. MILK YOGURT CHEESE GROUP (2-3 SERVINGS) 3. MEAT POULTARY,FISH, DRY BEANS (2-3 SERVINGS) 4. VEGATABLE (3-5) FRUIT 2-4 5.BREAD CEREAL RICE AND PASTA 6-11 SERVINGS |
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WHAT % O KCALS SHOULD COME FROM CHO'S
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55-60%
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TOTAL CALD FROM PROTEIN?
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15-20%
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TOT CALS FROM FATS?
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lESS THAN 30 % AND LESS THAN
10% FRO SATURATED FAT |
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PORTION SIZES;
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1. 1/4 CUP OF DRIED FRUIT = A GOLF BALL
3 OZ OF MEAT=DECK OF CARDS 1 1/2 OZ CHEESE 6 STACKED ICE OR A NINE-VOLT BATTERY 1/2 CUP ICE CREAM A RACQUESTBALL 4 SMALL COOKIES 4 POLER CHIPS |
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INA FOOD GROPU PLAN SUCH AS TH USDA FOOD GROUP ARE SIMILAR IN THEIR CONTENTS OF
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VITAMINS AND MINERALS
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