NR 228-Nutrition Exam 1
1. Those *foods we choose to eat when all foods are available at the same time and
in the same quantity*. Determined by genetic and environmental effects.: Food
preference
2. This concerns the specific foods that are *convenient* to choose when we are
actually ready to eat; rarely are all our preferred foods available at the same time to
satisfy our preferences. These are restricted by convenience.: Food choice
3. Considers what food we *really like to eat*. We may want to eat foods that
enhance our health, but we like to eat chocolate cake.: Food liking
4. 1. Genetic Determinants (ex. liking for salts or sweets)
2. Environmental influences
3. Media influences: What affects someone's food preference?
5. The inability to access enough food to feel nourished and satisfied.: Hunger
6. One of the four themes of MyPlate recommendations.
This involves eating food from all food groups and subgroups.: Variety
7. One of the four themes of MyPlate recommendations. It involves eating more of
some foods (fruits, vegetables, whole grains, fat-free or low-fat milk products) and
less of others (foods high in saturated or trans fats, added sugars, cholesterol salt,
and alcohol).: Proportionality
8. One of the four themes of MyPlate recommendations. Choose types of foods that limit
intake of saturated or trans fats, added sugars, cholesterol, salt, and alcohol.:
Moderation
9. One of the four themes of MyPlate recommendations. Be physically active every
day.: Activity
10. Also known as "metabolic syndrome" is a group of heart disease risk fac- tors
including *abdominal obesity, glucose intolerance, high blood pressure, and
abnormal blood lipid levels*: Syndrome X
11. The emphasizes foods with restorative
benefits and/or essential nutrients in natural forms. The core of dietary intake is
primarily plant-based foods, with small amounts of animal foods. the "heal- ing"
aspect of this also applies to the production of the food supply.: Healing foods pyramid
12. Type of research. Consists of an *experimental group* receiving treatment (or
dietary change) and a *control group* receiving no treatment (no dietary change);
differences, if any, are then noted. called clinical or laboratory study.-
: Experimental study
13. Type of research. analyzes an *individual case* of a disease or health difference
to determine how factors may influence health; a naturalistic study because no
manipulation of dietary intake or behavior occurs.: Case study
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, NR 228-Nutrition Exam 1
14. Type of research. *Studies populations*; tracks the occurrence of health or
disease processes among populations; may use historical data, surveys, and/or
medical records to determine possible factors influencing the health of a group of
people.: Epidemiologic study
15. A procedure by which *food is exposed to radiation* that destroys microor-
ganisms, insect growth, and parasites that could spoil food or cause illness. This food
preservation technology results in an increase of international and domestic food
trade. These foods may have a *longer shelf life*: Irradiation
16. Carbohydrate energy stored in the liver and in the muscles.: Glycogen
17. Process when glycogen stored in the liver and muscle tissue is converted back to
glucose.: Glycogenolysis
18. The process of producing glucose from fat.: Gluconeogenesis
19. Created when fatty acids are broken down for energy when sufficient
carbohydrates are unavailable.: Ketone bodies
20. A hormone produced by the beta cells of the islets of Langerhans, lowers blood
glucose levels by enhancing the conversion of excess glucose to glycogen through
glycogenesis or to fat stored in adipose tissue. It also eases the absorption of glucose
into the cells so the use of glucose as energy is increased.: Insulin
21. This stimulates conversion of liver glycogen to glucose, assisting the
regulation of glucose levels during the night.: Glucagon
22. substances in foods required by the body for *energy, growth, mainte- nance,
and repair.* Some are essential.: Nutrients
23. the process of reducing risks and alleviating disease to promote, preserve, and
restore health and minimize suffering and distress: Disease Prevention
24. methods to avoid occurrence of disease
(ex. Low fat, high fiber diet): Primary Prevention
25. -focuses on early identification of individuals or communities experienc- ing
illness, providing treatment, and conducting activities that are geared to prevent
worsening health status
(ex. screenings, low sodium diet when just diagnosed with HTN): Secondary
Prevention
26. Prevention of complications in individuals with disease/injury
(ex. rehab): Tertiary Prevention
27. provide energy
regulate body processes
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1. Those *foods we choose to eat when all foods are available at the same time and
in the same quantity*. Determined by genetic and environmental effects.: Food
preference
2. This concerns the specific foods that are *convenient* to choose when we are
actually ready to eat; rarely are all our preferred foods available at the same time to
satisfy our preferences. These are restricted by convenience.: Food choice
3. Considers what food we *really like to eat*. We may want to eat foods that
enhance our health, but we like to eat chocolate cake.: Food liking
4. 1. Genetic Determinants (ex. liking for salts or sweets)
2. Environmental influences
3. Media influences: What affects someone's food preference?
5. The inability to access enough food to feel nourished and satisfied.: Hunger
6. One of the four themes of MyPlate recommendations.
This involves eating food from all food groups and subgroups.: Variety
7. One of the four themes of MyPlate recommendations. It involves eating more of
some foods (fruits, vegetables, whole grains, fat-free or low-fat milk products) and
less of others (foods high in saturated or trans fats, added sugars, cholesterol salt,
and alcohol).: Proportionality
8. One of the four themes of MyPlate recommendations. Choose types of foods that limit
intake of saturated or trans fats, added sugars, cholesterol, salt, and alcohol.:
Moderation
9. One of the four themes of MyPlate recommendations. Be physically active every
day.: Activity
10. Also known as "metabolic syndrome" is a group of heart disease risk fac- tors
including *abdominal obesity, glucose intolerance, high blood pressure, and
abnormal blood lipid levels*: Syndrome X
11. The emphasizes foods with restorative
benefits and/or essential nutrients in natural forms. The core of dietary intake is
primarily plant-based foods, with small amounts of animal foods. the "heal- ing"
aspect of this also applies to the production of the food supply.: Healing foods pyramid
12. Type of research. Consists of an *experimental group* receiving treatment (or
dietary change) and a *control group* receiving no treatment (no dietary change);
differences, if any, are then noted. called clinical or laboratory study.-
: Experimental study
13. Type of research. analyzes an *individual case* of a disease or health difference
to determine how factors may influence health; a naturalistic study because no
manipulation of dietary intake or behavior occurs.: Case study
1/
10
, NR 228-Nutrition Exam 1
14. Type of research. *Studies populations*; tracks the occurrence of health or
disease processes among populations; may use historical data, surveys, and/or
medical records to determine possible factors influencing the health of a group of
people.: Epidemiologic study
15. A procedure by which *food is exposed to radiation* that destroys microor-
ganisms, insect growth, and parasites that could spoil food or cause illness. This food
preservation technology results in an increase of international and domestic food
trade. These foods may have a *longer shelf life*: Irradiation
16. Carbohydrate energy stored in the liver and in the muscles.: Glycogen
17. Process when glycogen stored in the liver and muscle tissue is converted back to
glucose.: Glycogenolysis
18. The process of producing glucose from fat.: Gluconeogenesis
19. Created when fatty acids are broken down for energy when sufficient
carbohydrates are unavailable.: Ketone bodies
20. A hormone produced by the beta cells of the islets of Langerhans, lowers blood
glucose levels by enhancing the conversion of excess glucose to glycogen through
glycogenesis or to fat stored in adipose tissue. It also eases the absorption of glucose
into the cells so the use of glucose as energy is increased.: Insulin
21. This stimulates conversion of liver glycogen to glucose, assisting the
regulation of glucose levels during the night.: Glucagon
22. substances in foods required by the body for *energy, growth, mainte- nance,
and repair.* Some are essential.: Nutrients
23. the process of reducing risks and alleviating disease to promote, preserve, and
restore health and minimize suffering and distress: Disease Prevention
24. methods to avoid occurrence of disease
(ex. Low fat, high fiber diet): Primary Prevention
25. -focuses on early identification of individuals or communities experienc- ing
illness, providing treatment, and conducting activities that are geared to prevent
worsening health status
(ex. screenings, low sodium diet when just diagnosed with HTN): Secondary
Prevention
26. Prevention of complications in individuals with disease/injury
(ex. rehab): Tertiary Prevention
27. provide energy
regulate body processes
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