hun1201 unit 1 exam study guide!
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1. Supplements: pills, liquids, or powders that contain purified nutrients or other ingredients; something that
completed or enhances dietary nutrient intake for the purpose of improving health
2. Diet: the foods and beverages a person eats and drinks
3. Essential Nutrients: nutrients that the body cannot make for itself (or cannot make fast enough) from
other raw materials; nutrients that must be obtained from food to prevent deficiencies; nutrients a person must obtain
from food because the body cannot make them for itself insufficient quantity to meet physiological needs; also called
indispensable nutrients.
4. Nutrients: components of food that are indispensable to the body's functioning; they provide energy, serve as
building material, maintain or repair body parts, and support growth; chemical substances obtained from food and
used in the body to provide energy, structural materials, and regulating agents to support growth, maintenance, and
repair of the body's tissues.
5. Food: any substance that the body can take in and assimilate to stay alive and grow; any substance that is
consumed; ideally consumed for energy, nutrients, or hydration
6. Malnutrition: a condition that results from eating a diet that is deficient or over abundant in one or more
nutrients to the point of causing disease; any condition caused by excess or deficient food energy or nutrient intake or
by an imbalance of nutrients
7. Nutrition: the study of the nutrients in foods and in the body; also the study of human behavior related to food;
the science of the nutrients in foods and their actions within the body.match:
the study of the nutrients in foods and in the body; also the study of human behavior related to food; the science of
the nutrients in foods and their actions within the body.
8. Macronutrient: an essential nutrient required by the body in relatively large amounts.
9. Micronutrient: An essential nutrient required by the body in minute amounts. Vitamins and Minearls.
10. which are the macronutrients?: carbohydrates, lipids (fats), proteins
11. which are the micronutrients?: vitamins and minerals.
12. Can be broken down to release energy...: proteins, carbs, and fatty acids
13. Does not provide energy...: vitamins, phytochemicals, minerals, water
14. Contains Carbon, Hydrogen, and Oxygen: lipids, carbohydrates
15. Contains Carbon, Hydrogen, Oxygen, and Nitrogen: proteins
16. Carbohydrates and Protein contain: 4 kCal/gram
17. Lipids contain: 9 kCal/gram
18. Water contains: 0 kCal/gram
19. Vitamins and Minerals: 0 kCal/gram (these are micronutrients)
, hun1201 unit 1 exam study guide!
Study online at https://quizlet.com/_hs3mdp
20. DRI: dietary reference intakes - a set of values for the dietary nutrient intakes of healthy people in the US and
Canada
21. EAR: average nutrient intake that meets the requirements of half the population
22. UL: maximum safe daily intake for potentially toxic nutrients; used to determine the amount of vitamins and
minerals that should be added to food and/or water supplies
23. RDA: recommended dietary allowances - updated nutrient intake goals for individuals; based on solid scientific
experiments and reliable observations; set above the average EAR to meet 97-98% of all healthy individuals
24. EER: based on calculations that account for energy intake, energy expenditure, age, sex, weight, height, and
activity level
25. AI: the best "estimate"; it is used until enough scientific evidence is gathered to set an adequate RDA
26. AMDR: calorie consumption of a diet that gives adequate energy and other nutrients
27. Carbs AMDR range: 45-65% of total calories
28. Proteins AMDR range: 10-35%
29. Lipids AMDR range: 20-35%
30. Vitamins AMDR range: none - n/a.
31. Part of the USDA My Plate Food Groups: fruit, grains, protein, vegetables, dairy.
32. Not identified as a major food group by the USDA: meat, milk, minerals, lipids, carbohy-
drates, vitamins.
33. Daily Value: Standards used on food labels to enable consumers to compare nutrient values among foods;
amount of nutrients to consume and not exceed in a day; reference values developed by the FDA specifically for use on
food labels
34. Percent Daily Values: Tells the consumer what percent of DV (based on 2000 or 2500 kcal) each serving
of a product will meet for specific nutrients
35. Nutrient Density: Most amount of nutrients for least amount of calories; a measure of the nutrients a food
provides relative to the energy it provides
36. Exchange Systems: Foods are grouped into food lists according to their carbohydrate, protein, and fat
content; diet-planning tools that organize foods by their proportions of carbs, fat, and protein.
37. what is a serving size?: 1 container
, hun1201 unit 1 exam study guide!
Study online at https://quizlet.com/_hs3mdp
38. how many servings are in one container?: 1
39. how many mg of sodium are in this product?: 1030
40. how many grams of protein are in this product?: 41
41. What is the total carbohydrate daily total percentage?: 21
42. how many calories are from fat?: 135
Study online at https://quizlet.com/_hs3mdp
1. Supplements: pills, liquids, or powders that contain purified nutrients or other ingredients; something that
completed or enhances dietary nutrient intake for the purpose of improving health
2. Diet: the foods and beverages a person eats and drinks
3. Essential Nutrients: nutrients that the body cannot make for itself (or cannot make fast enough) from
other raw materials; nutrients that must be obtained from food to prevent deficiencies; nutrients a person must obtain
from food because the body cannot make them for itself insufficient quantity to meet physiological needs; also called
indispensable nutrients.
4. Nutrients: components of food that are indispensable to the body's functioning; they provide energy, serve as
building material, maintain or repair body parts, and support growth; chemical substances obtained from food and
used in the body to provide energy, structural materials, and regulating agents to support growth, maintenance, and
repair of the body's tissues.
5. Food: any substance that the body can take in and assimilate to stay alive and grow; any substance that is
consumed; ideally consumed for energy, nutrients, or hydration
6. Malnutrition: a condition that results from eating a diet that is deficient or over abundant in one or more
nutrients to the point of causing disease; any condition caused by excess or deficient food energy or nutrient intake or
by an imbalance of nutrients
7. Nutrition: the study of the nutrients in foods and in the body; also the study of human behavior related to food;
the science of the nutrients in foods and their actions within the body.match:
the study of the nutrients in foods and in the body; also the study of human behavior related to food; the science of
the nutrients in foods and their actions within the body.
8. Macronutrient: an essential nutrient required by the body in relatively large amounts.
9. Micronutrient: An essential nutrient required by the body in minute amounts. Vitamins and Minearls.
10. which are the macronutrients?: carbohydrates, lipids (fats), proteins
11. which are the micronutrients?: vitamins and minerals.
12. Can be broken down to release energy...: proteins, carbs, and fatty acids
13. Does not provide energy...: vitamins, phytochemicals, minerals, water
14. Contains Carbon, Hydrogen, and Oxygen: lipids, carbohydrates
15. Contains Carbon, Hydrogen, Oxygen, and Nitrogen: proteins
16. Carbohydrates and Protein contain: 4 kCal/gram
17. Lipids contain: 9 kCal/gram
18. Water contains: 0 kCal/gram
19. Vitamins and Minerals: 0 kCal/gram (these are micronutrients)
, hun1201 unit 1 exam study guide!
Study online at https://quizlet.com/_hs3mdp
20. DRI: dietary reference intakes - a set of values for the dietary nutrient intakes of healthy people in the US and
Canada
21. EAR: average nutrient intake that meets the requirements of half the population
22. UL: maximum safe daily intake for potentially toxic nutrients; used to determine the amount of vitamins and
minerals that should be added to food and/or water supplies
23. RDA: recommended dietary allowances - updated nutrient intake goals for individuals; based on solid scientific
experiments and reliable observations; set above the average EAR to meet 97-98% of all healthy individuals
24. EER: based on calculations that account for energy intake, energy expenditure, age, sex, weight, height, and
activity level
25. AI: the best "estimate"; it is used until enough scientific evidence is gathered to set an adequate RDA
26. AMDR: calorie consumption of a diet that gives adequate energy and other nutrients
27. Carbs AMDR range: 45-65% of total calories
28. Proteins AMDR range: 10-35%
29. Lipids AMDR range: 20-35%
30. Vitamins AMDR range: none - n/a.
31. Part of the USDA My Plate Food Groups: fruit, grains, protein, vegetables, dairy.
32. Not identified as a major food group by the USDA: meat, milk, minerals, lipids, carbohy-
drates, vitamins.
33. Daily Value: Standards used on food labels to enable consumers to compare nutrient values among foods;
amount of nutrients to consume and not exceed in a day; reference values developed by the FDA specifically for use on
food labels
34. Percent Daily Values: Tells the consumer what percent of DV (based on 2000 or 2500 kcal) each serving
of a product will meet for specific nutrients
35. Nutrient Density: Most amount of nutrients for least amount of calories; a measure of the nutrients a food
provides relative to the energy it provides
36. Exchange Systems: Foods are grouped into food lists according to their carbohydrate, protein, and fat
content; diet-planning tools that organize foods by their proportions of carbs, fat, and protein.
37. what is a serving size?: 1 container
, hun1201 unit 1 exam study guide!
Study online at https://quizlet.com/_hs3mdp
38. how many servings are in one container?: 1
39. how many mg of sodium are in this product?: 1030
40. how many grams of protein are in this product?: 41
41. What is the total carbohydrate daily total percentage?: 21
42. how many calories are from fat?: 135
