NUTR Final

• Neural tube malformation


  Potential health risk for the fetus if a pregnant woman is folate (Vitamin B9) deficient
• Carb=protein<fat


  Correct order for energy yielding capacity per gram
• Overweight


  William's BMI of 26.5 kg/m2 would be classified as
• Drink one glass of red wine daily
• Glycemic index


  Measure of how an ingested food potentially affects blood sugar levels
• HDL cholesterol


  Known as good cholesterol
• Phospholipid


  Important component of cell membranes, forming a lipid bilayer by orienting the water-soluble portion towards the water environment
• How the food is cooked, stored, etc (all the above)


  Factors that determine the amount of a particular vitamin in a food
• Less than 10%


  Of a person's total energy intake should come from added sugars
• Monosaccharide


  Fructose is a
• Micronutrients that can cause anemia if deficient

  • B12
  • B9
  • Iron
• Antioxidants


  • Vitamin E
  • Vitamin C
  • Selenium
  • Zinc
• Water soluble vitamins are less easily destroyed during cooking compared to fat soluble vitamins
• All food groups contains ALL vitamins and minerals, do in different amounts
• If the intake of B vitamins is defiant an individual's energy levels will suffer and lead to tiredness
• Pantothenic acid (B5) is part of Coenzyme A
• Iodine and selenium intake must be adequate for proper thyroid function
• Vitamin C plays a key role as an antioxidant but not in bone health
• Essential nutrients


  Nutrients a person must consume in the diet to maintain health
• A glass of milk is more nutrient dense than a can of soda because a glass of milk

  Contains more nutrients per calorie
• Carbs


  Nutrient that represents an important source of energy
• Lipids

  Nutrient that provides the greatest number of calories per gram
• Vitamin toxicity is equally likely from consuming vitamin-rich foods and from taking supplements
• Tolerable upper intake


  Suggests the maximum intake level to avoid the risk of adverse health effects
• Serving sizes are standardized on food labels to allow consumers to compare products
• 25% of calories coming from carbs
• Recommended dietary allowance


  Set so that 97% of the population meets their health needs
• Vitamin A


  Low-fat diet would have the most impact on the bioavailability of
• An obese person could exhibit signs of both over and under nutrition
• DRI values vary based on each of these factors EXCEPT race
• Nutrient-dense foods


  Contain more nutrients per calorie compared to foods with a lower nutrient-density food
• MyPlate


  Illustrates the appropriate proportions of food
• Sucrose


  The disaccharide commonly referred to as "table sugar"
• Colon


  Where fiber and other indigestible carbohydrates are fermented by bacteria
• Glucose is the most common disaccharide in our diet
• Rise in blood glucose levels after eating


  1. Stimulates the pancreas to secrete the hormone insulin

  2. Causing blood glucose levels to drop
• Fiber-rich meal


  Rise in blood glucose will be delayed
• Fiber


  May delay gastric emptying providing a feeling of fullness
• Glycogen


  Stored in the muscle and liver
• Triglyceride


  The lipid that makes up most of the lipids in our body and food