NUR 1172: Nutritional Principles Final Exam (Latest Update 2023 Graded A+)

NUR 1172: Nutritional Principles Final Exam (Latest Update 2023 Graded A+) Understand the scientific method that is involved in nutrition research. Scientific method: process used by scientists to generate sound research findings Step 1: observe, ask questions, and formulate a hypothesis (idea based on observation) Step 2: conduct an experiment to test the hypothesis Step 3: share findings in a peer-reviewed journal (research publication for scientists) 10. observational research involves looking at two factors in two or more groups 11. experimental research involves at least two groups of subject *experimental group: given a specific treatment * control group: given a placebo "sugar pill" *doubled-blind placebo controlled experiments is " gold standard" (neither scientist or subject know which group gets treatment 12. who to trust Nutrition experts *registered dietitian (RD) *public health nutritionist * Licensed Dietitian (LD) 13. Identify sources of accurate nutrition information. 1.Who runs the site? 2.Who pays for the site? 3.What is the purpose of the site? 4.Where does the information come from? 5.What is the basis of the information? 6.How is the information selected? 7.How current is the information? 8.How does the site choose links to other sites? 9.What information does the site collect 2 / 13 Principles of Nutrition Exam 1 about you and why? 10.How does the site manage interactions with visitors? 14. Describe the three key principles of a healthy diet Balance Variety Moderation 15. Define the terms nutrient density and energy density. nutrient density: refers to the amount of nutrients a food contains in relationship to the number of calories it contains Energy density: foods that are high in energy but low in weight and volume 16. Explain what the DRIs are. Dietary Reference Intakes (DRIs) DRIs tell you how much of each nutrient you need to consume to: Maintain good health Prevent chronic diseases Avoid unhealthy excesses 17. EAR Estimated Average Requirement (EAR): Average amount of a nutrient known to meet the needs of 50 percent of individuals of same age and gender 18. AI Adequate Intake (AI) Used if scientific data to determine EAR and RDA are insufficient Next best estimate of amount of nutrient needed to maintain good health 19. RDA Recommended Dietary Allowance (RDA): Average amount of a nutrient that meets the needs of nearly all individuals (97 to 98 percent) Based on EAR but set higher 20. UL 3 / 13 Principles of Nutrition Exam 1 Tolerable Upper Intake Level (UL): Highest amount of nutrient that is unlikely to cause harm if consumed daily Consuming amount higher than the UL daily may cause toxicity 21. AMDR Acceptable Macronutrient Distribution Range (AMDR): Recommended range of intake for energy-containing nutrients Carbohydrates: 45 to 65 percent of daily caloric intake Fat: 20 to 35 percent of daily caloric intake Proteins: 10 to 35 percent of daily caloric intake 22. Describe the principles in the 2010 Dietary Guidelines for Americans. Two overarching concepts: Maintain calorie balance over time to achieve and sustain healthy weight Consume more nutrient-rich foods and beverages Key recommendations: Balance calories to manage weight Reduce some food components Increase some foods and nutrients Build healthy eating patterns 23. Explain the concept of MyPlate Food guidance systems: visual diagrams providing variety of food recommendations to help create a well-balanced diet Promotes proportionality, moderation, variety, and personalization of diet ChooseMyP gives you the number of servings to eat from each food group based on daily calorie needs 24. Identify the required components of a food label. Name of the food Net weight Name and address of manufacturer or distributor 4 / 13 Principles of Nutrition Exam 1 List of ingredients in descending order by weight Nutrition information Uniform serving sizes Calories and calories from fat Total fat, saturated fat, and trans fat Cholesterol Total carbohydrate, dietary fiber, and sugars Protein Vitamin A, vitamin C, calcium, and iron 25. Review how ingredients are listed List of ingredients in descending order by weight 26. Determine nutritional adequacy of a food based on the Nutrition Facts panel. Excellent source: food contains 20% or more of the DV of the nutrient in a serving (vitamins, minerals, protein, fiber, and potassium) good source: a serving of food provides 10-19% of DV (meals or dishes) added : a serving of food provides 10% of the DV (vitamins, minerals, protein, fiber, and potassium)