Lecture Topic 1 Worksheet

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Indian River State College *

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NUR204

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Health Science

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Apr 3, 2024

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docx

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Uploaded by MinisterArtDragonfly38

Demetric Rolle Lecture Topic 1 Worksheet Bonus Point and Study Aid Directions : Please type your responses in color ( red , blue, … ) to fill in the responses to each question. Then upload the assignment into Canvas. Directions: Match the terms listed above with the appropriate definition listed below Definitions All the biochemical reactions that take place in the body Metabolism A food that has been specially treated or changed (at home or in a processing plant) from its original state Processed food The amount of a nutrient that prevents the development of a deficiency Requirement The most nutrients for the fewest calories Nutrient density A food to which one or more nutrients (usually vitamins or minerals) have been added Enriched food Reactions that break down (degrade) compounds and often produce energy Anabolic The dietary characteristic of providing food constituents within set limits and not to excess Moderation Chemical substances obtained from food that are vital for maintenance (including repair), function, and growth of a healthy body throughout life Nutrients Any substance that contains nutrients which provide energy and other materials needed to build and maintain body cells Food The dietary characteristic of providing a number of types of foods in proportion to others, such that foods rich in some nutrients do not crowd out of the diet other foods that are rich in their nutrients Balance The dietary characteristic of eating a wide selection of foods Variety Reactions that build (synthesize) compounds and usually require energy A food free of added colors and synthetic flavors or substances Natural food A food to which nutrients lost in processing have been replaced Fortified food Nutrients are those which must be supplied by diet / food because the body can not make them at all or can not make them fast enough Essential nutrients The dietary characteristic of providing all of the essential nutrients, fiber, and energy in amounts sufficient to maintain health and body weight Adequacy The comparison of a food’s calorie content with its weight (kcal per gram food) Directions: Match each of the 4 terms listed below to its most accurate description also listed below Nutrient intakes that meet the needs of almost all healthy people ( ~ 98% of the population) Recommended Dietary Allowances

Estimated to meet the needs of 50% of the healthy population Estimated Average Requirements Nutrient intake goals for individuals based on studies of dietary intakes Adequate Intakes Highest average daily nutrient intake level that is likely to pose no risk of toxicity to almost all healthy individuals Tolerable Upper Intake Levels Used to set (quantify) the Recommended Dietary Allowances Estimated Average Requirements Includes a margin of safety Recommended Dietary Allowances Accepted Macronutrient Distribution Ranges for Match the correct nutrient(s) listed above with its recommended accepted macronutrient distribution range and its energy provisions listed below 20 – 35% of energy intake Fat 45 – 65% of energy intake Carbohydrates 10 – 35% of energy intake Protein 4 kcal/gram Carbohydrates/Protein 9 kcal/gram Fat Match the correct label claim listed below with its definition Definitions Characterizes the relationship of a food or food component to a disease or health-related condition Health Claims Characterize the level of a nutrient in the food Nutrient Claims Characterizes the effects that a substance has on the body but does not make reference to a disease. Structure/Function Claims Which claim(s) listed above requires the following disclaimer on the label “This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent disease.” Structure/Function Claims Using MyPlate recommendations for a 2000 kcal diet How many servings of vegetables should be consumed daily? 5 servings How many servings of fruits should be consumed daily? 5 servings How many servings of dairy products should be consumed daily? 3 cup servings

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