Straighterline Intro to Nutrition Quiz 2
What are the ABCDE steps used in assessing nutritional status?
-Anthropometric assessment: height, weight, skinfold thickness, arm muscle circumference, and other parameters -Biochemical (laboratory) assessment of blood and urine: enzyme activities, concentrations of nutrients or their by-products -Clinical assessment (physical examination): general appearance of skin, eyes, and tongue; rapid hair loss; sense of touch; and ability to walk -Dietary assessment: usual intake or record of previous days' meals -Environmental assessment (from the background analysis) provides further details about the living conditions, education level, and ability to purchase and prepare foods needed to maintain health.
What are the main differences between the undernutrition, desirable nutrition, and overnutrition states of nutritional health?
-DESIRABLE NUTRITION: The nutritional state for a particular nutrient is desirable when body tissues have enough of the nutrient to support normal metabolic functions and surplus stores that can be used in times of increased need. A desirable nutritional state can be achieved by obtaining essential nutrients from a variety of foods. -UNDERNUTRITION: Undernutrition occurs when nutrient intake does not meet nutrient needs. At first, any surpluses are put to use; then, as stores are exhausted, health begins to decline. Many nutrients are in high demand due to constant cell loss and regeneration in the body, such as in the gastrointestinal tract. -OVERNUTRITION: Prolonged consumption of more nutrients than the body needs can lead to overnutrition. In the short run (e.g., 1 to 2 weeks), overnutrition may cause only a few symptoms, such as stomach distress from excess iron intake. If an excess intake continues, however, some nutrients may accumulate to toxic amounts, which can lead to serious disease. For example, too much vitamin A during pregnancy can cause birth defects.
What are the five major food groups represented on MyPlate?
-Fruits and vegetables -Grains -protein - dairy
What do variety, proportionality, and moderation mean, and how do they work together to result in a healthy diet?
-VARIETY MEANS EATING MANY DIFFERENT FOODS:Variety in your diet means choosing foods from all the food groups and subgroups, rather than eating the "same old thing" day after day. Variety makes meals more interesting and helps ensure that a diet contains sufficient nutrients. A variety of foods is best because no one food meets all your nutrient needs. -PROPORTIONALITY MEANS EATING MORE NUTRIENT-DENSE FOODS:Proportionality, also referred to as balance, is eating more of nutrient-dense foods and beverages such as fruits, vegetables, whole grains, and fat-free or low-fat milk products, and less of foods high in certain types of fat, sugars, cholesterol, salt, and alcohol. Balance also refers to matching your energy intake (how many total calories you consume) with energy expenditure (calories burned by metabolism and physical activity) over time. -MODERATION REFERS MOSTLY TO PORTION SIZE: Eating in moderation requires paying attention to portion sizes and planning your day's diet so that you do not overconsume any nutrients. It is especially important to choose foods that help you limit intake of animal fat, added sugars, cholesterol, salt, and alcohol. Americans typically consume too much of these food components—and too many calories overall.
How many minutes of moderate-intensity physical activity are recommended for adults in the 2008 Physical Activity Guidelines for Americans?
150 minutes per week
The Dietary Guidelines for Americans were recently revised in
2015
symptom
A change in health status noted by the person with the problem, such as stomach pain.
eating pattern
A combination of foods and beverages that constitutes an individual's complete dietary intake over time.
energy density
A comparison of the calorie (kcal) content of a food with the weight of the food. An energy-dense food is high in calories but weighs very little (e.g., potato chips), whereas a food low in energy density has few calories but weighs a lot, such as an orange.
registered dietitian (R.D.) or registered dietitian nutritionist (R.D.N.)
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 examination, and complied with continuing education requirements.
overnutrition
A state in which nutritional intake greatly exceeds the body's needs
AI
Adequate Intake. Use to evaluate your current intake of nutrients but realize that an AI designation implies that further research is required before scientists can establish a more definitive recommendation.
How do the definitions of RDA and AI differ?
An RDA can be set for a nutrient only if there is sufficient information on the human needs for that particular nutrient. Today, there is not enough information on some nutrients, such as chromium, to set such a precise standard as an RDA. For this and other nutrients, the DRIs include a category called an AI. This standard is based on the dietary intakes of people that appear to be maintaining nutritional health. That amount of intake is assumed to be adequate, as no evidence of a nutritional deficiency is apparent.
empty calories
Calories from solid fats and/or added sugars. Foods with empty calories supply energy but few or no other nutrients.
What is the website where you can find all of the tools associated with MyPlate?
ChooseMyPlate.gov
DV
Daily Value. Use as a rough guide for comparing the nutrient content of a food to approximate human needs. Typically, the Daily Value used on food labels refers to ages 4 years through adulthood. It is based on a 2000-kcal diet. Some Daily Values also increase slightly with higher calorie intakes (see Fig. 2-13 in the section on food labeling).
Estimated Energy Requirement (EER)
Estimate of the energy (kcal) intake needed to match the energy use of an average person in a specific life stage.
EER
Estimated Energy Requirement. Use to estimate calorie needs of the average person within a specific height, weight, gender, age, and physical activity pattern.
dietary assessment
Estimation of typical food choices relying mostly on the recounting of one's usual intake or a record of one's previous days' intake.
clinical assessment
Examination of general appearance of skin, eyes, and tongue; evidence of rapid hair loss; sense of touch; and ability to cough and walk.
undernutrition
Failing health that results from a long-standing dietary intake that is not enough to meet nutritional needs.
malnutrition
Failing health that results from long-standing dietary practices that do not coincide with nutritional needs.
functional foods
Foods that provide health benefits beyond those supplied by the traditional nutrients they contain.
How many minutes of moderate-intensity physical activity are advised per week in the 2008 Physical Activity Guidelines for Americans?
For adults, the guidelines emphasize that health benefits occur with at least 150 minutes per week of moderate-intensity physical activity. Adults may accumulate activity throughout the week in a variety of ways: extended sessions (e.g., 50 minutes on 3 days a week) or in short bursts throughout the week that amount to at least 150 minutes. Children and adolescents should strive to include 60 minutes of physical activity per day. For optimum benefits, include both aerobic and muscle-strengthening activities. Overall, physical activity should be enjoyable and safe for each individual.
environmental assessment
Includes details about living conditions, education level, and the ability of the person to purchase, transport, and cook food. The person's weekly budget for food purchases is also a key factor to consider.
megadose
Large intake of a nutrient beyond estimates of needs or what would be found in a balanced diet; 2 to 10 times human needs is a starting point.
Tolerable Upper Intake Level (UL)
Maximum chronic daily intake level of a nutrient that is unlikely to cause adverse health effects in almost all people in a specific life stage
biochemical assessment
Measurement of biochemical functions (e.g., concentrations of nutrient by-products or enzyme activities in the blood or urine) related to a nutrient's function.
Adequate Intake (AI)
Nutrient intake amount set for any nutrient for which insufficient research is available to establish an RDA. AIs are based on estimates of intakes that appear to maintain a defined nutritional state in a specific life stage.
Recommended Dietary Allowance (RDA)
Nutrient intake amount sufficient to meet the needs of 97% to 98% of the individuals in a specific life stage.
RDA
Recommended Dietary Allowance. Use to evaluate your current intake for a specific nutrient. The further you stray above or below this value, the greater your chances of developing nutritional problems.
subclinical
Stage of a disease or disorder not severe enough to produce symptoms that can be detected or diagnosed.
Dietary Reference Intakes (DRIs)
Term used to encompass nutrient recommendations made by the Food and Nutrition Board of the Institute of Medicine. These include RDAs, AIs, EERs, and ULs.
How do the concepts of nutrient density and energy density differ?
The nutrient density of a food is a characteristic used to determine its nutritional quality. Nutrient density of a food is determined by comparing its protein, vitamin, or mineral content with the amount of calories it provides. A food is deemed nutrient dense if it provides a large amount of a nutrient for a relatively small amount of calories when compared with other food sources. The higher a food's nutrient density is, the better it is as a nutrient source. Comparing the nutrient density of different foods is an easy way to estimate their relative nutritional quality. Generally, nutrient density is determined with respect to individual nutrients. For example, many fruits and vegetables have a high content of vitamin C compared with their modest calorie content; that is, they are nutrient-dense foods for vitamin C. Energy density is a measurement that best describes the calorie content of a food. Energy density of a food is determined by comparing the calorie (kcal) content with the weight of food. A food that is rich in calories but weighs relatively little is considered energy dense. Examples include nuts; cookies; fried foods in general; and even fat-free snacks, such as fat-free pretzels. Foods with low energy density include fruits, vegetables, and any food that incorporates lots of water during cooking, such as oatmeal
nutritional state
The nutritional health of a person as determined by anthropometric measurements (height, weight, circumferences, and so on), biochemical measurements of nutrients or their by-products in blood and urine, a clinical (physical) examination, a dietary analysis, and economic evaluation; also called nutritional status.
nutrient density
The ratio derived by dividing a food's nutrient content by its calorie content. When the food's contribution to our nutrient need for that nutrient exceeds its contribution to our calorie need, the food is considered to have a favorable nutrient density.
Which DRI category includes the highest amounts of a nutrient unlikely to cause adverse health effects?
Tolerable Upper Intake Level (UL) Maximum chronic daily intake level of a nutrient that is unlikely to cause adverse health effects in almost all people in a specific life stage.
UL
Upper Level. Use to evaluate the highest amount of daily nutrient intake unlikely to cause adverse health effects in the long run in almost all people (97% to 98%) in a population. This number applies to chronic use and is set to protect even very susceptible people in the healthy general population. As intake increases above the Upper Level, the potential for adverse effects generally increases.
heart attack
a condition in which blood flow to part of the heart muscle is blocked, causing heart cells to die
Dietary Guidelines for Americans
a set of recommendations about smart eating and physical activity for all Americans. The following five Guidelines are the foundation of the 2015-2020 Dietary Guidelines: 1. Follow a healthy eating pattern across the lifespan. All food and beverage choices matter. Choose a healthy eating pattern at an appropriate calorie level to help achieve and maintain a healthy body weight, support nutrient adequacy, and reduce the risk of chronic disease. 2. Focus on variety, nutrient density, and amount. To meet nutrient needs within calorie limits, choose a variety of nutrient-dense foods across and within all food groups in recommended amounts. 3. Limit calories from added sugars and saturated fats and reduce sodium intake. Consume an eating pattern low in added sugars, saturated fats, and sodium. Cut back on foods and beverages higher in these components to amounts that fit within healthy eating patterns. 4. Shift to healthier food and beverage choices. Choose nutrient-dense foods and beverages across and within all food groups in place of less healthy choices. Consider cultural and personal preferences to make these shifts easier to accomplish and maintain. 5. Support healthy eating patterns for all. Everyone has a role in helping to create and support healthy eating patterns in multiple settings nationwide, from home to school to work to communities.
The current food label must list
a uniform and realistic serving size
The Tolerable Upper Intake Level, or UL, is used to
evaluate the highest amount of daily nutrient intake unlikely to cause adverse health effects
The term Daily Value is used on
food labels
A meal of a bean burrito, tossed salad, and glass of milk represents foods from all MyPlate food groups except
fruits
Anthropometric measurements include
height, weight, skinfolds, and body circumferences
The most common type of undernutrition in industrialized nations, such as the United States, is
iron deficiency
anthropometric assessment
measurement of body weight and the lengths, circumferences, and thicknesses of parts of the body
Foods with high nutrient density offer the _____ nutrients for the _____ calories.
most, most
The 2015-2020 Dietary Guidelines recommend that we increase which of the following foods?
seafood
added sugars
sugars and syrups that are added to food during processing or preparation
