CWRU NTRN 201 Exam 1 Study Guide
nutrient density - the ratio derived by dividing a food's nutrient content by its calorie
content
Overnutrition - A state in which nutritional intake greatly exceeds the body's needs
Peristalsis - a coordinated muscular contraction used to propel food foes the gastrointestinal
tract
phytochemical - A chemical found in plants. Some phytochemicals may contribute to a
reduced risk of cancer or cardiovascular disease in people who consume them regularly.
proportionality - eating more nutrient dense foods and beverages such as fruits, vegetables,
whole grains, and fat-free or low-fat milk products, and lend of foods high in certain types of fat.
sugars, cholesterol, salt, and alcohol; also referred to as balance
pyloric sphincter - ring of smooth muscle between the stomach and the small intestine
RDA(Recommended Dietary Allowance) - nutrient intake amount sufficient to meet the
needs of 97% to 98% of the individuals in a specific life stage.
Registered dietician - A person who has completed a baccalaureate degree program
approved by the Accreditation Council for Education in Nutrition and Dietetics (ACEND),
performed at least 1200 hours of supervised professional practice, passed a registration
examina- tion, and complies with continuing education requirements.
, saliva - Watery fluid, produced by the salivary glands in the mouth, that contains lubricants,
enzymes, and other substances; starts digestive system
satiety - state in which there is no longer a desire to eat; a feeling of satisfaction
Tolerable Upper Intake Level (UL) - The highest level of nutrient intake that is likely to pose
no risk of adverse health effects for almost all individuals in the general population. As intake
increases above the Upper Level, the risk of adverse effects increases.
Undernutrition - failing health that results from a longstanding dietary intake that is not
enough to meet nutritional needs
variety - eating many different foods, from different food groups, regularly
Villi - the fingerlike protrusions into the small intestine that participate in digestion and
absorption of food
What are the factors that influence our food choices? - Food flavor-texture-appearance,
economics, early influences, routines-habits, advertising, restaurant, time and convenience,
nutrition
What factor affecting food choices is ongoing? - early influences
Define Appetite vs. Hunger. How does each influence our desire to eat? - Hunger is
biological/internal and is the body's response to needing to eat. Appetite is
psychological/external.
Satiety is influenced by? - satisfaction, the brain's feeding center
nutrient density - the ratio derived by dividing a food's nutrient content by its calorie
content
Overnutrition - A state in which nutritional intake greatly exceeds the body's needs
Peristalsis - a coordinated muscular contraction used to propel food foes the gastrointestinal
tract
phytochemical - A chemical found in plants. Some phytochemicals may contribute to a
reduced risk of cancer or cardiovascular disease in people who consume them regularly.
proportionality - eating more nutrient dense foods and beverages such as fruits, vegetables,
whole grains, and fat-free or low-fat milk products, and lend of foods high in certain types of fat.
sugars, cholesterol, salt, and alcohol; also referred to as balance
pyloric sphincter - ring of smooth muscle between the stomach and the small intestine
RDA(Recommended Dietary Allowance) - nutrient intake amount sufficient to meet the
needs of 97% to 98% of the individuals in a specific life stage.
Registered dietician - A person who has completed a baccalaureate degree program
approved by the Accreditation Council for Education in Nutrition and Dietetics (ACEND),
performed at least 1200 hours of supervised professional practice, passed a registration
examina- tion, and complies with continuing education requirements.
, saliva - Watery fluid, produced by the salivary glands in the mouth, that contains lubricants,
enzymes, and other substances; starts digestive system
satiety - state in which there is no longer a desire to eat; a feeling of satisfaction
Tolerable Upper Intake Level (UL) - The highest level of nutrient intake that is likely to pose
no risk of adverse health effects for almost all individuals in the general population. As intake
increases above the Upper Level, the risk of adverse effects increases.
Undernutrition - failing health that results from a longstanding dietary intake that is not
enough to meet nutritional needs
variety - eating many different foods, from different food groups, regularly
Villi - the fingerlike protrusions into the small intestine that participate in digestion and
absorption of food
What are the factors that influence our food choices? - Food flavor-texture-appearance,
economics, early influences, routines-habits, advertising, restaurant, time and convenience,
nutrition
What factor affecting food choices is ongoing? - early influences
Define Appetite vs. Hunger. How does each influence our desire to eat? - Hunger is
biological/internal and is the body's response to needing to eat. Appetite is
psychological/external.
Satiety is influenced by? - satisfaction, the brain's feeding center
