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Questions and Answers
What type of scientific study needs to be replicated to ensure its reliability?
What type of scientific study needs to be replicated to ensure its reliability?
Which of the following is NOT a characteristic of a reliable, systematic review?
Which of the following is NOT a characteristic of a reliable, systematic review?
What is the primary difference between a portion and a serving?
What is the primary difference between a portion and a serving?
Which of the following is a component of the GI tract located between the stomach and the large intestine?
Which of the following is a component of the GI tract located between the stomach and the large intestine?
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What is the primary function of villi in the small intestine?
What is the primary function of villi in the small intestine?
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Which of the following is NOT a type of foodborne illness?
Which of the following is NOT a type of foodborne illness?
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What is the optimal temperature range for the Danger Zone, where bacteria grow most rapidly?
What is the optimal temperature range for the Danger Zone, where bacteria grow most rapidly?
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Which of these is considered a prebiotic, a type of fiber that feeds beneficial bacteria in the gut?
Which of these is considered a prebiotic, a type of fiber that feeds beneficial bacteria in the gut?
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What is the name of the digestive disorder characterized by inflammation of the lining of the colon?
What is the name of the digestive disorder characterized by inflammation of the lining of the colon?
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Which of the following is NOT a food group according to MyPlate?
Which of the following is NOT a food group according to MyPlate?
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Flashcards
RDN vs. Nutritionist
RDN vs. Nutritionist
Registered Dietitian Nutritionists (RDN) have formal education and credentials, whereas nutritionists may not.
Macronutrients
Macronutrients
Nutrients needed in large amounts: carbohydrates, proteins, and fats.
Energy Producing Nutrients
Energy Producing Nutrients
Nutrients that provide energy measured in kcal: Carbs (4), Protein (4), Fat (9), Alcohol (7).
Nutrient Density
Nutrient Density
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Energy Density
Energy Density
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Portion vs. Serving
Portion vs. Serving
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Gut Bacteria
Gut Bacteria
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Prebiotics vs. Probiotics
Prebiotics vs. Probiotics
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Food Safety Practices
Food Safety Practices
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FATTOM
FATTOM
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Study Notes
Exam 1 Review
- This review covers various nutrition-related topics.
RDN vs. Nutritionist
- RDN stands for Registered Dietitian Nutritionist
- Nutritionists may or may not have formal training.
- A dietitian has formal training and education in nutrition.
Reliable Nutrition Information
- Reputable studies must be replicated and have consistent results.
- Systematic reviews and meta-analyses are preferred
- Studies should not display bias
- Ethical considerations are essential
- Applicability to the general population is vital
- Real-world usability is a significant factor
- Sources should be from reliable journals.
Nutrients
- Macronutrients: Essential macronutrients include carbohydrates, proteins, fats, and water.
- Micronutrients: Essential micronutrients include vitamins and minerals.
Energy Producing Nutrients
- Carbohydrates: 4 kcal/gram
- Protein: 4 kcal/gram
- Fat: 9 kcal/gram
- Alcohol: 7 kcal/gram
Components of a Healthy Diet
- Moderation: Consuming foods in appropriate quantities.
- Balance: Maintaining a proper ratio of different food groups.
- Variety: Eating a wide range of foods from all food groups.
- Adequacy: Obtaining all essential nutrients from the diet.
MyPlate
- A visual guide for balanced eating.
- Suggests portions of fruits, vegetables, grains, proteins, and dairy products.
Dietary Guidelines for Americans
- Follow a healthy dietary pattern throughout life.
- Enjoy nutrient-dense foods and beverages.
- Meet your calorie and food group needs .
- Limit foods high in added sugar, saturated fat, sodium, and alcohol.
DRIs (Dietary Reference Intakes)
- AMDRs for:
- Fat: 20-35%
- Carbohydrate: 45-65%
- Protein: 10-35%
- Created by the Food and Nutrition Board, Institute of Medicine (2002).
Malnutrition
- A broader term covering multiple conditions related to poor nutrition.
Food Labels
- Serving sizes and calorie information are on food labels.
- Added sugars are now included in the nutrition label.
- Updated Daily Values (DV) on labels.
- Changes to some nutrient information on food packaging.
Portion vs. Serving
- Portion: The amount of food a person chooses to eat.
- Serving: The recommended amount of food listed on the food label.
Nutrient vs. Energy Density
- Nutrient Density: The amount of nutrients in a food compared to its calories.
- Energy Density: The number of calories in a food compared to its weight.
GI Tract
- The organs involved in digestion.
- Mouth
- Esophagus
- Stomach
- Small Intestine
- Large Intestine
- Associated parts such as sphincters, sphincter muscles
Peristalsis vs. Segmentation
- Peristalsis: Propels food forward through the GI tract.
- Segmentation: Mixes food in the small intestine with digestive juices.
Villi vs. Microvilli
- Villi and microvilli increase the surface area of the small intestine for optimal nutrient absorption
Absorption
- Passive Transport: Substances move across the cell membrane from high to low concentration
- Active Transport: Substances move across the cell membrane from low to high concentration, requiring energy.
- Osmosis is the movement of water across a membrane.
Gut Bacteria
- Bacteria found in the digestive tract.
Prebiotics vs. Probiotics
- Prebiotics and probiotics are related to gut bacteria.
Disorders of the GI Tract
- GERD, UC, Diverticulitis, Celiac Disease are examples of GI tract disorders.
Foodborne Illness
- Prevention, causes, and who is at risk are aspects of food-borne illnesses.
Food Safety Practices
- Holding temperatures, thawing, and storage. These practices limit foodborne illness risk.
FATTOM
- A mnemonic device for factors affecting microbial growth (food, acidity, time, temperature, oxygen, moisture)
Danger Zone
- The temperature range (40°F to 140°F) where bacteria can multiply rapidly.
Product Dating
- Best If Used By, Sell By, and Use By dates provide guidance on food freshness.
Additives
- Types of food additives, including coloring, flavoring, texturizing, preservative agents and Nutritional Additives.
GMOs
- Potential benefits and risks associated with genetically engineered foods.
Organic
- The term "organic" describes a method of food production.
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Description
This quiz reviews essential topics in nutrition, including the differences between Registered Dietitian Nutritionists and nutritionists. It also covers reliable sources of nutrition information, essential macronutrients and micronutrients, and components of a healthy diet. Prepare for your exam with this comprehensive overview!
