GCU BIO 319 MIDTERM WITH COMPLETE SOLUTIONS

GCU BIO 319 MIDTERM WITH
COMPLETE SOLUTIONS
factors that influence personal food choices - ANSWER-preferences; habit; ethnic
heritage and regional cuisine; social interactions; availability, convenience, and
economy; positive and negative associations; emotions; values; body weight and body
image; nutrition and health benefits

six major classes of nutrients - ANSWER-carbohydrates, lipids, proteins, vitamins,
minerals, water

Energy providing nutrients - ANSWER-carbohydrates, proteins, and fats

energy available from foods - ANSWER-Carbohydrate = 4kcal/g, Protein = 4kcal/g, Fat
= 9kcal/g

application of nutrient recommendations to population - ANSWER-

four parts of a nutritional assessment - ANSWER-anthropometric; biochemical; clinical;
and dietary

The three leading causes of death in the United States - ANSWER-
Dietary Reference Intakes (DRIs) - ANSWER-

Estimated Average Requirement (EAR) - ANSWER-

Recommended Dietary Allowance (RDA) - ANSWER-

Adequate Intake (AI) - ANSWER-

Tolerable Upper Intake Level (UL) - ANSWER-

four reference values of the DRI - ANSWER-estimated average requirement (EAR);
recommended dietary allowance (RDA); adequate intake (AI); tolerable upper intake
level (UL)

Estimated Energy Requirement (EER) - ANSWER-

Acceptable Macronutrient Distribution Range (AMDR) - ANSWER-

uses of nutrient recommendations - ANSWER-