Introduction to Nutrition - Third Grade

<p>They are always consumed in liquid form. (C)</p> Signup and view all the answers

<p>Food choices and nutrient intake (A)</p> Signup and view all the answers

<p>Food (D)</p> Signup and view all the answers

<p>It examines diseases caused by nutrient deficiencies or excesses. (C)</p> Signup and view all the answers

<p>All nutrients entering the body, whether orally or parenterally. (B)</p> Signup and view all the answers

<p>Glucose (A)</p> Signup and view all the answers

<p>Carbohydrates (A)</p> Signup and view all the answers

<p>They facilitate the release of energy (A)</p> Signup and view all the answers

<p>9 kilocalories (B)</p> Signup and view all the answers

<p>Providing energy (D)</p> Signup and view all the answers

<p>7 kilocalories (D)</p> Signup and view all the answers

<p>Vitamins and minerals (A)</p> Signup and view all the answers

<p>It offers a large amount of calories for a small volume. (B)</p> Signup and view all the answers

<p>Ice cream (D)</p> Signup and view all the answers

<p>Legumes and vegetables (D)</p> Signup and view all the answers

<p>To provide a goal for individual nutrient intake. (D)</p> Signup and view all the answers

<p>The adequacy of nutrient intake when no RDA is established. (D)</p> Signup and view all the answers

<p>Lean protein (C)</p> Signup and view all the answers

<p>Calories per serving divided by grams per serving. (C)</p> Signup and view all the answers

<p>Cheese and seeds (A)</p> Signup and view all the answers

<p>Minerals (D)</p> Signup and view all the answers

<p>Nutrients that must be obtained from food (D)</p> Signup and view all the answers

<p>Glucose (C)</p> Signup and view all the answers

<p>Providing energy (D)</p> Signup and view all the answers

<p>Fats (A)</p> Signup and view all the answers

<p>Minerals (B)</p> Signup and view all the answers

<p>Arginine (C)</p> Signup and view all the answers

<p>Inorganic nutrients (C)</p> Signup and view all the answers

<p>The highest level of nutrient intake likely to pose no toxicity risk (C)</p> Signup and view all the answers

<p>Opting for foods with more nutrients and fewer kcalories (C)</p> Signup and view all the answers

<p>The nutrient levels that meet the needs of half of the population (B)</p> Signup and view all the answers

<p>Sufficient intake to meet daily needs but lacking reserves (D)</p> Signup and view all the answers

<p>Not consuming excessive amounts of a particular food type (C)</p> Signup and view all the answers

<p>Insufficient intake of nutrients leading to empty reserves (A)</p> Signup and view all the answers

<p>Bread, cereal, rice, and pasta (A)</p> Signup and view all the answers

<p>Obesity and associated health risks (C)</p> Signup and view all the answers

<p>Images of foods replaced with colors only (B)</p> Signup and view all the answers

<p>One should consume less from smaller wedges (D)</p> Signup and view all the answers

<p>Providing essential nutrients in sufficient amounts (B)</p> Signup and view all the answers

<p>Energy control (D)</p> Signup and view all the answers

<p>To emphasize a balance of food groups on a plate (C)</p> Signup and view all the answers

<p>Eating appropriate amounts from each food group (B)</p> Signup and view all the answers

<p>Fats, oils, and sweets (B)</p> Signup and view all the answers

<p>It stands for discretionary calories (D)</p> Signup and view all the answers

The science of foods, nutrients, ingestion, digestion, and their effect on the body. It includes processes like absorption, transport, metabolism, interaction, storage, and excretion to maintain health.

Medical specialty relating illness to dietary components (deficiencies or excesses).

Substances in food providing energy and building materials, regulating body functions for growth, repair, and maintenance.

Solid or liquid consumed orally to provide the body with necessary components.

All nutrients the body takes in, orally or intravenously.

The most commonly consumed and important food source, providing the highest proportion of energy and often varies by region.

Describes how much energy a food contains relative to its weight.

Nutritional value of food relative to its calories or energy content.

Essential nutrients are required from food sources because the body cannot produce them. Nonessential nutrients can be made by the body.

Nutrients needed in large amounts for optimal bodily functions.

Nutrients needed in smaller amounts, but crucial for metabolic reactions and other processes.

Carbohydrates, proteins, and fats supply energy for the body.

A unit used to measure energy content in food and energy expenditure in physical activities.

1 gram of carbohydrate provides 4 kcalories.

1 gram of protein provides 4 kcalories.

1 gram of fat provides 9 kcalories.

Nutrients containing carbon-carbon or carbon-hydrogen bonds.

Nutrients not containing carbon.

Nutrients your body can't produce enough of on its own and must be obtained from food.

Nutrients your body can make on its own.

Amino acids your body needs but can't produce, must be consumed in food.

Fatty acids that your body needs but can't produce naturally, and must be obtained from food.

Minerals needed in larger amounts (more than 100mg/day).

Minerals needed in smaller amounts (less than 100mg/day).

Foods high in calories and low in nutrients like fat or sugar.

Foods with many calories but few essential nutrients.

Foods with many nutrients compared to the calories they contain.

Set of standards for daily nutrient intake for different populations.

Average daily nutrient intake needed to meet the requirements of most healthy people.

Nutrient intake guidelines used when no RDA exists.

Recommendations for healthy eating habits to meet nutritional needs and decrease the risk of chronic diseases.

A visual representation of the recommended serving sizes from each food group.

A food guide that replaced the Food Guide Pyramid in 2005, using vertical wedges to represent food group proportions.

A circular diagram showing the five food groups, replacing MyPyramid in 2011, focusing on plate proportions.

Eating appropriate amounts of each food group, avoiding excessive consumption.

Eating a diverse range of foods within and across food groups.

Calories from unhealthy sources like candy, alcohol, or additional food from other groups, that are not essential for proper nutrition.

The highest average daily nutrient intake unlikely to cause harm in most healthy individuals. Exceeding this level increases the risk of negative health effects.

The average daily nutrient intake needed to meet the needs of half the healthy individuals in a specific age and gender group. Used in research and policy.

Meeting daily nutrient needs, keeping reserves full, and maintaining a healthy body weight.

Meeting daily needs, but not enough to maintain reserves. Vulnerable to stress, growth, or illness.

Insufficient daily caloric and nutrient intake, depleted reserves, life-threatening, needing medical intervention.

Excess calorie intake leading to obesity and increased risk of obesity-related diseases like heart disease and diabetes.

Taking too many vitamin supplements, leading to toxicity and potential health problems.

Providing sufficient amounts of essential nutrients, fiber, and energy to maintain health.