Term
| Amount of energy it takes to raise the temperature of one liter of water 1 degree C. |
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Definition
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Term
| Compares the nutrient content of a food to an energy content. |
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Definition
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Term
| The liver, gallbladder and pancreas. |
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Definition
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Term
| Rhythmic contractions that propel food through the GI tract. |
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Definition
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Term
| A part of the body's immune system; involved in the absorption of lipids from the GI tract. |
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Definition
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Term
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Definition
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Term
| Not classified as a nutrient but provides 7 kcal/ gram. |
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Definition
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Term
| Number of kcals provided by 10 g of fat. |
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Definition
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Term
| It's recommended that this macronutrient provide 10-35% of your total daily kcals. |
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Definition
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Term
| Intake recommendations estimated to meet the needs of the individuals in certain age and gender groups. |
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Definition
| Estimated Average Requirement (EAR's) |
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Term
| Type of absorptive process that requires both energy and a carrier. |
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Definition
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Term
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Definition
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Term
| The product of the incomplete breakdown of fat when glucose is not available in the cells. |
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Definition
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Term
| Metabolic pathway that makes glucose from protein. |
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Definition
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Term
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Definition
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Term
| A deficiency of this enzyme can result in lactose intolerance. |
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Definition
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Term
| Type of fiber that helps lower blood cholesterol. |
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Definition
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Term
| Starch and protein are found in this part of the grain kernel. |
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Definition
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Term
| Dietary fiber DRI's for men and women. |
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Definition
MEN = 38 g/day
WOMEN = 25 g/day |
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Term
| Primary site of ATP formation in carbohydrate metabolism. |
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Definition
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Term
| The chemical digestion of protein begins here. |
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Definition
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Term
| Type of research study that compares disease rates among different population groups. |
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Definition
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Term
| According to MyPyrmaid, the amound of vegetables that should be consumed per day by someone consuming 2000 kcals per day. |
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Definition
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Term
| Nutrient recommendations based on the maximum daily intake of a nutrient unlikely to cause adverse health effects in almost all people. |
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Definition
| TOLERABLE UPPER INTAKE LEVEL |
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Term
| Part of the GI tract that acts as a valve between the stomach and the small intestine. |
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Definition
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Term
| This alternative sweetener is composed of aspartic acid and phenylalanine. |
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Definition
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Term
| Sorbitol, Mannitol, Xylitol |
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Definition
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Term
| Metabolic compound that enters the Citric Acid Cycle during the aerobic metabolism of glucose. |
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Definition
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Term
| When people eat foods typical of their families or geographic region, their choices are influence by: |
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Definition
| ETHNIC HERITAGE OR TRADITION |
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Term
| Both the human body and many foods are composed mostly of: |
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Definition
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Term
| The inorganic nutrients are |
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Definition
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Term
| The energy yielding nutrients are: |
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Definition
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Term
| Studies of populations that reveal correlations between dietary habits and disease incidence are: |
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Definition
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Term
| An experiment in which neither the researchers nor the subjects know who is receiving the treatment is known as: |
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Definition
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Term
| The average amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people is: |
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Definition
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Term
| Historical information, physical examinations, laboratory test, and anthropometric measures are: |
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Definition
| Methods used in a nutrition assessment. |
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Term
| A deficiency cause by an inadequate dietary intake is a... |
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Definition
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Term
| Behaviors such as smoking, dietary habits, physical activity and alcohol consumption that influence the development of disease are known as: |
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Definition
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Term
| The diet planning principle that provides all the essential nutrients in sufficient amounts to support health is... |
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Definition
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Term
1. A person who chooses a chicken leg that provides 0.5 milligram of iron and 95 kcalories instead of two tablespoons of peanut butter that also provide 0.5 milligram of iron but 188 kcalories is using the principles of nutrient:
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Definition
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Term
According to the USDA Food Guide, added fats
and sugars are counted as:
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Definition
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Term
1. Foods within a given food group of the USDA Food Guide are similar in their contents of:
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Definition
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Term
| In the exchange system, each portion of food on any given list provides about the same amount of: |
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Definition
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Term
Enriched grain products are fortified with:
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Definition
| iron, thiamin, riboflavin, niacin and folate |
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Term
| Food labels list ingredients in: |
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Definition
| Descending order of predominance by weight. |
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Term
| "Milk builds strong bones" is an example of a: |
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Definition
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Term
| Daily values on food labels are based on a: |
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Definition
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Term
| The semi-liquid, partially digested food that travels through the intestinal tract is called: |
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Definition
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Term
| The main function of bile is to |
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Definition
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Term
| The pancreas neutralizes stomach acid in the small intestine by secreting: |
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Definition
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Term
| Which nutrient passes through the GI tract mostly undigested and unabsorbed? |
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Definition
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Term
| Absorption primarily occurs in the: |
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Definition
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Term
| All blood leaving the GI tract travels first to the |
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Definition
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Term
| Which nutrients leave the GI tract by way of the lymphatic system? |
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Definition
| FATS AND FAT-SOLUBLE VITAMINS |
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Term
| Gastrin, secretion and cholecystokinin are examples of: |
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Definition
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Term
| Carbohydrates are found in virtually all foods except: |
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Definition
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Term
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Definition
| sucrose, maltose and lactose |
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Term
| The making of disaccharide from two monosaccarides is an example of: |
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Definition
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Term
| The storage form of glucose in the body is: |
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Definition
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Term
| The significant difference between starch and cellulose is that: |
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Definition
| digestive enzymes can breaks the bonds in starch, but not in cellulose |
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Term
| The ultimate goal of carbohydrate digestion and absorption is to yield: |
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Definition
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Term
| The enzyme that breaks down a disaccharide into glucose and galactose is: |
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Definition
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Term
| With insufficient glucose in metabolism, fat fragments combine to form: |
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Definition
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Term
| What does the pancreas secrete when blood glucose rises? |
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Definition
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Term
| What does the pancreas secrete when blood glucose fails? |
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Definition
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Term
| What percentage of the daily energy intake should come from carbohydrates? |
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Definition
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