3.1 8.1 9.1
The Acceptable Macronutrient Distribution Range in adults for fat is _____ of total energy intake.
20-35%
John consumes 2400 kcal/day for weight maintenance. He wants to meet the AMDR guideline for fat by having 30% of his total energy intake come from fat. How many grams of fat should he aim to consume on a daily basis?
80 g fat
Which standard is set to indicate intake ranges of carbohydrate, fat, and protein that provide adequate amounts of vitamins and minerals and may reduce the risk of diet-related chronic diseases?
acceptable macronutrient distribution ranges
Which DRI is set when there is not enough information to determine the human requirements for a nutrient?
adequate intake (ai)
Plants contain substances that reduce the bioavailability of which particular minerals?
calcium; zinc ; iron
_____ can be used in menu planning for groups of people and evaluating the nutritional adequacy of a population's diet. Multiple choice question.
dietary reference intakes
Free radicals can remove _____ from more stable molecules like proteins, fatty acids, and DNA.
electrons
The average daily energy intake that meets the needs of a healthy person maintaining his or her weight is called the _____.
estimated energy requirement (EER)
Elements in the Earth's rocks, soils, and natural water sources that are required for our health are called _____.
minerals
Fruits and vegetables are naturally good sources of _____.
potassium and magnesium
What is an important consideration regarding the use of individual mineral supplements?
since many minerals have a narrow range of safe intake, individual mineral supplements should be used with caution
Which statement best describes the Dietary Reference Intakes (DRIs)?
the DRIs are an umbrella term for various energy and nutrient standards
Which of the following are water-soluble vitamins?
vitamin B-6; niacin; riboflavin
In which situations would you have a greatly increased risk of developing a vitamin deficiency disorder?
your diet consistently lacks a certain vitamin; you have a disease that reduces the intestinal tract's ability to absorb nutrients
