HNF 150 Final Exam fully
solved & verified for
accuracy(guaranteed pass)
Understand the concept of nutrient density and state how it can be
used to determine the healthfulness of foods - answer a measure of
nutrients provided per calorie of food
Identify the six classes of nutrients. Recall the energy yield
(kcal/gram) for carbohydrate, protein, fat, and alcohol. - answer 1.
carbohydrates, fats, proteins, vitamins, and minerals, water Energy
yields: Carbs - 4 cal/g, Fat (lipid)- 9 cal/g), Protein- 4 cal/g
1. Compare and contrast whole, processed, enriched/fortified, and
functional foods and be able to recognize examples of each. -
answer a. Whole foods: milk, meat, veggies, fruit, grains. Basis of a
nutritious diet
b. Enriched/fortified food: nutrients are added to the food, it's a
concentrated form of sugar or fat
c. Functional food: whole or modified foods that contain bioactive
food components that provide health beneifts
i. Prevent chronic disease
Whole foods - answer these foods are generally considered to form
the basis of a nutritious diet; basic foods. milk and milk products,
meats and similar foods such as fish and poultry vegetables
including dried beans and peas; fruits and and grains
Enriched/fortified foods - answer foods to which nutrients have been
added. ex: enriched flour
,processed foods - answer foods subjected to any process, such as
milling, alteration of texture, addition of additives, cooking, or
others. Depending on the starting material and the process, a
processed food may or may not be nutritious.
6 classes of nutrients - answer proteins, carbohydrates, fats, water,
minerals, and vitamins
essential nutrients - answer the nutrients the body cannot make for
itself from other raw materials; nutrients that must be obtained
from food to prevent deficiencies
nutrient density - answer a measure of nutrients provided per
calorie of food
energy-yielding nutrients - answer the nutrients the body can use
for energy- carbohydrate, fat, and protein. These also may supply
building blocks for body structures
organic nutrients / inorganic nutrients - answer provide foundation
for cell formation; include carbohydrates and other essential
vitamins
/
important to the development and growth of humans, animals and
plants; minerals
calorie - answer units of energy. the amount of heat energy
necessary to raise the temperature of a kilogram (a liter) of water 1
degree Celsius
State how the DRI's (RDA and EER) for energy and other nutrients
are established. - answer A committee of nutrition experts, The
Food and Nutrition Board, the United States and Canada develops,
publishes, and UPDATES this
, DRI: Dietary Reference Intake - answer 1.Setting recommended
intake values
Recommended Dietary Allowances (RDA)
Adequate Intakes (AI)
2.Facilitating nutrition research and policy
Estimated Average Requirements (EAR)
3.Establishing safety guidelines
Upper Intake Levels (UL)
4.Preventing chronic diseases
Acceptable Macro-nutrient Distribution Ranges (AMDR). - answer
provide adequate total nutrients and energy while preventing
chronic diseasesCarbohydrates: 45 to 65% of calories
Fat: 20 to 35% of calories
Protein: 10 to 35% of calories
Estimated Average Requirements (EAR), - answer population wide
average nutrient requirements use in nutrition research and policy-
making, from basis of RDAs
Recommended Dietary Allowances (RDA), - answer nutrient intake
goals for individuals
Adequate Intakes (AI) - answer nutrient intake goals for individuals
set if there is insufficient evidence to determine an
RDA.
solved & verified for
accuracy(guaranteed pass)
Understand the concept of nutrient density and state how it can be
used to determine the healthfulness of foods - answer a measure of
nutrients provided per calorie of food
Identify the six classes of nutrients. Recall the energy yield
(kcal/gram) for carbohydrate, protein, fat, and alcohol. - answer 1.
carbohydrates, fats, proteins, vitamins, and minerals, water Energy
yields: Carbs - 4 cal/g, Fat (lipid)- 9 cal/g), Protein- 4 cal/g
1. Compare and contrast whole, processed, enriched/fortified, and
functional foods and be able to recognize examples of each. -
answer a. Whole foods: milk, meat, veggies, fruit, grains. Basis of a
nutritious diet
b. Enriched/fortified food: nutrients are added to the food, it's a
concentrated form of sugar or fat
c. Functional food: whole or modified foods that contain bioactive
food components that provide health beneifts
i. Prevent chronic disease
Whole foods - answer these foods are generally considered to form
the basis of a nutritious diet; basic foods. milk and milk products,
meats and similar foods such as fish and poultry vegetables
including dried beans and peas; fruits and and grains
Enriched/fortified foods - answer foods to which nutrients have been
added. ex: enriched flour
,processed foods - answer foods subjected to any process, such as
milling, alteration of texture, addition of additives, cooking, or
others. Depending on the starting material and the process, a
processed food may or may not be nutritious.
6 classes of nutrients - answer proteins, carbohydrates, fats, water,
minerals, and vitamins
essential nutrients - answer the nutrients the body cannot make for
itself from other raw materials; nutrients that must be obtained
from food to prevent deficiencies
nutrient density - answer a measure of nutrients provided per
calorie of food
energy-yielding nutrients - answer the nutrients the body can use
for energy- carbohydrate, fat, and protein. These also may supply
building blocks for body structures
organic nutrients / inorganic nutrients - answer provide foundation
for cell formation; include carbohydrates and other essential
vitamins
/
important to the development and growth of humans, animals and
plants; minerals
calorie - answer units of energy. the amount of heat energy
necessary to raise the temperature of a kilogram (a liter) of water 1
degree Celsius
State how the DRI's (RDA and EER) for energy and other nutrients
are established. - answer A committee of nutrition experts, The
Food and Nutrition Board, the United States and Canada develops,
publishes, and UPDATES this
, DRI: Dietary Reference Intake - answer 1.Setting recommended
intake values
Recommended Dietary Allowances (RDA)
Adequate Intakes (AI)
2.Facilitating nutrition research and policy
Estimated Average Requirements (EAR)
3.Establishing safety guidelines
Upper Intake Levels (UL)
4.Preventing chronic diseases
Acceptable Macro-nutrient Distribution Ranges (AMDR). - answer
provide adequate total nutrients and energy while preventing
chronic diseasesCarbohydrates: 45 to 65% of calories
Fat: 20 to 35% of calories
Protein: 10 to 35% of calories
Estimated Average Requirements (EAR), - answer population wide
average nutrient requirements use in nutrition research and policy-
making, from basis of RDAs
Recommended Dietary Allowances (RDA), - answer nutrient intake
goals for individuals
Adequate Intakes (AI) - answer nutrient intake goals for individuals
set if there is insufficient evidence to determine an
RDA.
