HUN 1201 Study Guide Exam 1
Study online at https://quizlet.com/_hs3mgl
1. What does nutrition study?: The science that studies food: how food nourishes the body and influences
health; Indigestion, Digestion; Absorption; Transport; Metabolism; and Excretion
2. What is a Registered Dietitian?: Licensed dietitian who has a bachelors degree that meets the
credentialing requirements of a given state: clinical experience, passed national exam
3. List the 6 essential nutrients:: Carbohydrates, Lipids/Oils, Proteins, Water, Minerals, and Vitamins
4. Compare the chemical composition of protein, carbohydrates and fats.: Carbo-
hydrates and fats= carbon, hydrogen, and oxygen. Protein is all of the three including nitrogen
5. Why is alcohol not a nutrient?: It does not support the regulation of the body functions or the building
or repairing of tissues. It is a drug/toxin
6. Calculate the total kilocalories in a meal containing 20g of carbohydrates, 10g
of protein, and 5g of fat? Show work, no calculator.: ...
7. Define and list the water soluble and the fat soluble vitamins.: Fat soluble-A, K, E, D-
can be stored in adipose and liver tissue
Water soluble- B- vitamins, and C
8. What are two differences between macronutrients and micronutrients?: -
Macronutients- required in large amounts.
Micronutrients- small amounts.
The amount required
Energy
9. Describe the difference between a primary nutrient deficiency and a sec-
ondary nutrient deficiency.: Primary deficiency- a direct consequence of inadequate intake
Secondary deficiency- a person cannot absorb enough nutrients
10. What is the difference between covert and overt symptoms?: Covert- hidden
required lab tests or other invasive procedures to detect
Overt- symptoms of nutrition deficiency that become obvious
11. What is the AMDR for each of the macronutrients: Protein, Fat, and Carbo-
hydrates?: Protein: 10-35%
Fat: 20-35%
Carbohydrate: 45-65%
12. Define the following terms:
Dietary Reference Intakes (DRI),
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, HUN 1201 Study Guide Exam 1
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Estimated Average Requirement (EAR),
Recommended Dietary Allowance (RDA),
Adequate Intake (AI),
Tolerable Upper Intake Level (UL),
Estimated Energy Requirement (EER),
Acceptable Macronutrient Distribution Range (AMDR): Dietary Reference Intakes (DRI)-
Updated set of nutritional reference that apply to healthy people
Estimated Average Requirement (EAR)- Average intake level that meets for 50% of the healthy population
Recommended Dietary Allowance (RDA)- Average intake level that meets or exceeds the nutritional needs for 98% of
the healthy population
Adequate Intake (AI)- Used when EAR isn't established; reflect the average daily amount of a nutrient that appears safe
for most healthy people
Tolerable Upper Intake Level (UL)- maximum amount of a nutrient that appears safe
Estimated Energy Requirement (EER)- Average daily energy intake to maintain energy balance and weight mainte-
nance
Acceptable Macronutrient Distribution Range (AMDR)- range of caloric intakes for energy yielding nutrients
13. What are the 4 characteristics of a healthy diet?: Adequate
Balance
Moderate
Diverse
14. Define malnutrition. What are 2 examples of malnutrition?: -Too much or too little of
a particular nutrient or energy over a significant period of time
-undernutrition
-overnutrition
15. Name the 4 tools that dietitians often use to assess dietary intake. List at
least one limitation to each of these tools:: -Diet history: subjective
-24 hour dietary recall:subjective, relies on memory, short period
-Food frequency questionnaire: subjective, no amount of food
-Diet records: subjective, time consuming
16. 16. What are the five components FDA requires on all food labels?: 1. statement
of identity
2. net contents of the package
2/6
Study online at https://quizlet.com/_hs3mgl
1. What does nutrition study?: The science that studies food: how food nourishes the body and influences
health; Indigestion, Digestion; Absorption; Transport; Metabolism; and Excretion
2. What is a Registered Dietitian?: Licensed dietitian who has a bachelors degree that meets the
credentialing requirements of a given state: clinical experience, passed national exam
3. List the 6 essential nutrients:: Carbohydrates, Lipids/Oils, Proteins, Water, Minerals, and Vitamins
4. Compare the chemical composition of protein, carbohydrates and fats.: Carbo-
hydrates and fats= carbon, hydrogen, and oxygen. Protein is all of the three including nitrogen
5. Why is alcohol not a nutrient?: It does not support the regulation of the body functions or the building
or repairing of tissues. It is a drug/toxin
6. Calculate the total kilocalories in a meal containing 20g of carbohydrates, 10g
of protein, and 5g of fat? Show work, no calculator.: ...
7. Define and list the water soluble and the fat soluble vitamins.: Fat soluble-A, K, E, D-
can be stored in adipose and liver tissue
Water soluble- B- vitamins, and C
8. What are two differences between macronutrients and micronutrients?: -
Macronutients- required in large amounts.
Micronutrients- small amounts.
The amount required
Energy
9. Describe the difference between a primary nutrient deficiency and a sec-
ondary nutrient deficiency.: Primary deficiency- a direct consequence of inadequate intake
Secondary deficiency- a person cannot absorb enough nutrients
10. What is the difference between covert and overt symptoms?: Covert- hidden
required lab tests or other invasive procedures to detect
Overt- symptoms of nutrition deficiency that become obvious
11. What is the AMDR for each of the macronutrients: Protein, Fat, and Carbo-
hydrates?: Protein: 10-35%
Fat: 20-35%
Carbohydrate: 45-65%
12. Define the following terms:
Dietary Reference Intakes (DRI),
1/6
, HUN 1201 Study Guide Exam 1
Study online at https://quizlet.com/_hs3mgl
Estimated Average Requirement (EAR),
Recommended Dietary Allowance (RDA),
Adequate Intake (AI),
Tolerable Upper Intake Level (UL),
Estimated Energy Requirement (EER),
Acceptable Macronutrient Distribution Range (AMDR): Dietary Reference Intakes (DRI)-
Updated set of nutritional reference that apply to healthy people
Estimated Average Requirement (EAR)- Average intake level that meets for 50% of the healthy population
Recommended Dietary Allowance (RDA)- Average intake level that meets or exceeds the nutritional needs for 98% of
the healthy population
Adequate Intake (AI)- Used when EAR isn't established; reflect the average daily amount of a nutrient that appears safe
for most healthy people
Tolerable Upper Intake Level (UL)- maximum amount of a nutrient that appears safe
Estimated Energy Requirement (EER)- Average daily energy intake to maintain energy balance and weight mainte-
nance
Acceptable Macronutrient Distribution Range (AMDR)- range of caloric intakes for energy yielding nutrients
13. What are the 4 characteristics of a healthy diet?: Adequate
Balance
Moderate
Diverse
14. Define malnutrition. What are 2 examples of malnutrition?: -Too much or too little of
a particular nutrient or energy over a significant period of time
-undernutrition
-overnutrition
15. Name the 4 tools that dietitians often use to assess dietary intake. List at
least one limitation to each of these tools:: -Diet history: subjective
-24 hour dietary recall:subjective, relies on memory, short period
-Food frequency questionnaire: subjective, no amount of food
-Diet records: subjective, time consuming
16. 16. What are the five components FDA requires on all food labels?: 1. statement
of identity
2. net contents of the package
2/6
