NR 228-Nutrition Exam 1
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1. Food preference: Those *foods we choose to eat when all foods are available at the same time and in the
same quantity*. Determined by genetic and environmental effects.
2. Food choice: This concerns the specific foods that are *convenient* to choose when we are actually ready
to eat; rarely are all our preferred foods available at the same time to satisfy our preferences. These are restricted by
convenience.
3. Food liking: Considers what food we *really like to eat*. We may want to eat foods that enhance our health,
but we like to eat chocolate cake.
4. What affects someone's food preference?: 1. Genetic Determinants (ex. liking for salts or
sweets)
2. Environmental influences
3. Media influences
5. Hunger: The inability to access enough food to feel nourished and satisfied.
6. Variety: One of the four themes of MyPlate recommendations.
This involves eating food from all food groups and subgroups.
7. Proportionality: One of the four themes of MyPlate recommendations. It involves eating more of some
foods (fruits, vegetables, whole grains, fat-free or low-fat milk products) and less of others (foods high in saturated
or trans fats, added sugars, cholesterol salt, and alcohol).
8. Moderation: One of the four themes of MyPlate recommendations. Choose types of foods that limit intake
of saturated or trans fats, added sugars, cholesterol, salt, and alcohol.
9. Activity: One of the four themes of MyPlate recommendations. Be physically active every day.
10. Syndrome X: Also known as "metabolic syndrome" is a group of heart disease risk factors including
*abdominal obesity, glucose intolerance, high blood pressure, and abnormal blood lipid levels*
11. Healing foods pyramid: The ___________ ________ __________ emphasizes foods with restorative
benefits and/or essential nutrients in natural forms. The core of dietary intake is primarily plant-based foods, with
small amounts of animal foods. the "healing" aspect of this also applies to the production of the food supply.
12. Experimental study: Type of research. Consists of an *experimental group* receiving treatment (or
dietary change) and a *control group* receiving no treatment (no dietary change); differences, if any, are then noted.
called clinical or laboratory study.
13. Case study: Type of research. analyzes an *individual case* of a disease or health difference to determine
how factors may influence health; a naturalistic study because no manipulation of dietary intake or behavior occurs.
1/9
, NR 228-Nutrition Exam 1
Study online at https://quizlet.com/_2yzifo
14. Epidemiologic study: Type of research. *Studies populations*; tracks the occurrence of health or
disease processes among populations; may use historical data, surveys, and/or medical records to determine possible
factors influencing the health of a group of people.
15. Irradiation: A procedure by which *food is exposed to radiation* that destroys microorganisms, insect
growth, and parasites that could spoil food or cause illness. This food preservation technology results in an increase
of international and domestic food trade. These foods may have a *longer shelf life*
16. Glycogen: Carbohydrate energy stored in the liver and in the muscles.
17. Glycogenolysis: Process when glycogen stored in the liver and muscle tissue is converted back to glucose.
18. Gluconeogenesis: The process of producing glucose from fat.
19. Ketone bodies: Created when fatty acids are broken down for energy when sufficient carbohydrates are
unavailable.
20. Insulin: A hormone produced by the beta cells of the islets of Langerhans, lowers blood glucose levels by
enhancing the conversion of excess glucose to glycogen through glycogenesis or to fat stored in adipose tissue. It
also eases the absorption of glucose into the cells so the use of glucose as energy is increased.
21. Glucagon: This stimulates conversion of liver glycogen to glucose, assisting the regulation of glucose levels
during the night.
22. Nutrients: substances in foods required by the body for *energy, growth, maintenance, and repair.* Some
are essential.
23. Disease Prevention: the process of reducing risks and alleviating disease to promote, preserve, and
restore health and minimize suffering and distress
24. Primary Prevention: methods to avoid occurrence of disease
(ex. Low fat, high fiber diet)
25. Secondary Prevention: -focuses on early identification of individuals or communities experiencing
illness, providing treatment, and conducting activities that are geared to prevent worsening health status
(ex. screenings, low sodium diet when just diagnosed with HTN)
26. Tertiary Prevention: Prevention of complications in individuals with disease/injury
(ex. rehab)
2/9
Study online at https://quizlet.com/_2yzifo
1. Food preference: Those *foods we choose to eat when all foods are available at the same time and in the
same quantity*. Determined by genetic and environmental effects.
2. Food choice: This concerns the specific foods that are *convenient* to choose when we are actually ready
to eat; rarely are all our preferred foods available at the same time to satisfy our preferences. These are restricted by
convenience.
3. Food liking: Considers what food we *really like to eat*. We may want to eat foods that enhance our health,
but we like to eat chocolate cake.
4. What affects someone's food preference?: 1. Genetic Determinants (ex. liking for salts or
sweets)
2. Environmental influences
3. Media influences
5. Hunger: The inability to access enough food to feel nourished and satisfied.
6. Variety: One of the four themes of MyPlate recommendations.
This involves eating food from all food groups and subgroups.
7. Proportionality: One of the four themes of MyPlate recommendations. It involves eating more of some
foods (fruits, vegetables, whole grains, fat-free or low-fat milk products) and less of others (foods high in saturated
or trans fats, added sugars, cholesterol salt, and alcohol).
8. Moderation: One of the four themes of MyPlate recommendations. Choose types of foods that limit intake
of saturated or trans fats, added sugars, cholesterol, salt, and alcohol.
9. Activity: One of the four themes of MyPlate recommendations. Be physically active every day.
10. Syndrome X: Also known as "metabolic syndrome" is a group of heart disease risk factors including
*abdominal obesity, glucose intolerance, high blood pressure, and abnormal blood lipid levels*
11. Healing foods pyramid: The ___________ ________ __________ emphasizes foods with restorative
benefits and/or essential nutrients in natural forms. The core of dietary intake is primarily plant-based foods, with
small amounts of animal foods. the "healing" aspect of this also applies to the production of the food supply.
12. Experimental study: Type of research. Consists of an *experimental group* receiving treatment (or
dietary change) and a *control group* receiving no treatment (no dietary change); differences, if any, are then noted.
called clinical or laboratory study.
13. Case study: Type of research. analyzes an *individual case* of a disease or health difference to determine
how factors may influence health; a naturalistic study because no manipulation of dietary intake or behavior occurs.
1/9
, NR 228-Nutrition Exam 1
Study online at https://quizlet.com/_2yzifo
14. Epidemiologic study: Type of research. *Studies populations*; tracks the occurrence of health or
disease processes among populations; may use historical data, surveys, and/or medical records to determine possible
factors influencing the health of a group of people.
15. Irradiation: A procedure by which *food is exposed to radiation* that destroys microorganisms, insect
growth, and parasites that could spoil food or cause illness. This food preservation technology results in an increase
of international and domestic food trade. These foods may have a *longer shelf life*
16. Glycogen: Carbohydrate energy stored in the liver and in the muscles.
17. Glycogenolysis: Process when glycogen stored in the liver and muscle tissue is converted back to glucose.
18. Gluconeogenesis: The process of producing glucose from fat.
19. Ketone bodies: Created when fatty acids are broken down for energy when sufficient carbohydrates are
unavailable.
20. Insulin: A hormone produced by the beta cells of the islets of Langerhans, lowers blood glucose levels by
enhancing the conversion of excess glucose to glycogen through glycogenesis or to fat stored in adipose tissue. It
also eases the absorption of glucose into the cells so the use of glucose as energy is increased.
21. Glucagon: This stimulates conversion of liver glycogen to glucose, assisting the regulation of glucose levels
during the night.
22. Nutrients: substances in foods required by the body for *energy, growth, maintenance, and repair.* Some
are essential.
23. Disease Prevention: the process of reducing risks and alleviating disease to promote, preserve, and
restore health and minimize suffering and distress
24. Primary Prevention: methods to avoid occurrence of disease
(ex. Low fat, high fiber diet)
25. Secondary Prevention: -focuses on early identification of individuals or communities experiencing
illness, providing treatment, and conducting activities that are geared to prevent worsening health status
(ex. screenings, low sodium diet when just diagnosed with HTN)
26. Tertiary Prevention: Prevention of complications in individuals with disease/injury
(ex. rehab)
2/9
