HUN 1201 FINAL EXAM
STUDYGUIDE
Nutrition
Science that studies food and how it nourished the body
and influences health
Inorganic vs. Organic
Organic - Vitamins
Inorganic - Minerals
Fat Soluble Vitamins
Vitamins A, D, E, K
Water Soluble Vitamins
Vitamins C, B
Energy Yielding Units: Carbs, Lipids, Proteins,
Alcohol
Carbohydrates - 4 kcal/g
Lipids - 9 kcal/g
Proteins - 4 kcal/g
Alcohol - 7 kcal/g
DRI (Dietary Reference Intakes)
as set of nutritional reference values for the US and
Canada that applies to healthy people
RDA (Recommended Dietary Allowance)
the average daily nutrient intake level that meets the
nutrient requirements of 97-98% of healthy individuals in a
particular life stage and gender group
EAR (Estimated Average Requirement)
, the average daily nutrient intake level estimated to meet
the requirement of HALF of the healthy individuals in a
particular life stage or gender group
UL (Tolerable Upper Level Intake)
the highest average daily nutrient intake level likely to
pose no risk of adverse health effects to almost all
individuals in a particular life stage and gender group
EER (Estimated Energy Requirement)
the average dietary energy intake that is predicted to
maintain energy balance in a healthy individual
AMDR (Acceptable Macronutrient Distribution Range)
a range of intakes for a particular energy source that is
associated with reduced risk of chronic disease while
providing adequate intakes of essential nutrients
Nutrient Density
Foods that provide the highest level of nutrients for the
least amount of energy (Calories)
Chronic Disease
Long-lasting condition that can be controlled but not cured
Hunger
Physiological drive for food
Apetite
Psychological desire to consume specific food
Gastrin
a hormone secreted by stomach lining cells that stimulates
the gastric juice.
Stimulated by HCl
Secretin
hormone that slows down the production of gastric juice
and helps to stimulate the release of pancreatic juice
CCK (cholecystokinin)
STUDYGUIDE
Nutrition
Science that studies food and how it nourished the body
and influences health
Inorganic vs. Organic
Organic - Vitamins
Inorganic - Minerals
Fat Soluble Vitamins
Vitamins A, D, E, K
Water Soluble Vitamins
Vitamins C, B
Energy Yielding Units: Carbs, Lipids, Proteins,
Alcohol
Carbohydrates - 4 kcal/g
Lipids - 9 kcal/g
Proteins - 4 kcal/g
Alcohol - 7 kcal/g
DRI (Dietary Reference Intakes)
as set of nutritional reference values for the US and
Canada that applies to healthy people
RDA (Recommended Dietary Allowance)
the average daily nutrient intake level that meets the
nutrient requirements of 97-98% of healthy individuals in a
particular life stage and gender group
EAR (Estimated Average Requirement)
, the average daily nutrient intake level estimated to meet
the requirement of HALF of the healthy individuals in a
particular life stage or gender group
UL (Tolerable Upper Level Intake)
the highest average daily nutrient intake level likely to
pose no risk of adverse health effects to almost all
individuals in a particular life stage and gender group
EER (Estimated Energy Requirement)
the average dietary energy intake that is predicted to
maintain energy balance in a healthy individual
AMDR (Acceptable Macronutrient Distribution Range)
a range of intakes for a particular energy source that is
associated with reduced risk of chronic disease while
providing adequate intakes of essential nutrients
Nutrient Density
Foods that provide the highest level of nutrients for the
least amount of energy (Calories)
Chronic Disease
Long-lasting condition that can be controlled but not cured
Hunger
Physiological drive for food
Apetite
Psychological desire to consume specific food
Gastrin
a hormone secreted by stomach lining cells that stimulates
the gastric juice.
Stimulated by HCl
Secretin
hormone that slows down the production of gastric juice
and helps to stimulate the release of pancreatic juice
CCK (cholecystokinin)
