GCU BIO 319: LATEST A+ QUESTIONS AND ANSWERS
GUIDE FOR ULTIMATE SUCCESS
Macronutrients
carbohydrates, proteins, and fats
Micronutrients
vitamins, minerals
Calories per gram of carbohydrate
4 kcal/g
Calories per gram of protein
4 kcal/g
Calories per gram of fat
9 kcal/g
EAR
Estimated Average Requirements- Average amount sufficient for half of population
RDA
Recommended Daily Allowance. The average daily nutrient intake level that meets the needs of 97-98
percent of healthy people in a certain group.
UL
Tolerable upper intake level. The maximum daily amount of a nutrient that appears safe for most
healthy people and beyond which there is an increased risk of adverse health effects.
EER
Estimated energy requirement - average dietary energy intake to maintain energy balance
AMDR
Acceptable macronutrient distribution ranges
Carbohydrates: 45-65%
Fat: 20-30%
Protein: 10-35%
Nutrient density
a measure of the nutrients in a food compared with the energy the food provides
What requires food labels
, Processed foods are required by law to carry nutritional labels
Food label requirements (there's 5)
1. Statement of identity
2. Net contents of the package
3. Ingredients list (most to least)
4.manufacturers name and address
5. Nutrition information (nutrition facts panel)
New Food Label Changes
Vitamin D and potassium
Nutrient claim
a statement concerning a product's nutritive value
health claims
describe a relationship between a food or dietary compound and a disease or health-related condition
Structure-function claim
statement that describes the role the food plays in maintaining a structure of the body or promoting a
normal body function
Carbohydrates- types of monosaccharides
glucose, fructose, galactose
Carbohydrates- types of disaccharides
Sucrose, lactose, maltose
Types of fiber
soluble (dissolves in water) and insoluble (does not dissolve in water)
Insoluble fiber benefits
Eases and prevents constipation- is good for colon health
Soluble fiber benefits
Lower blood cholesterol, slows absorption of glucose
complex carbohydrates
Polysaccharides- starch, glycogen, fiber
Simple carbohydrates
Monosaccharides and disaccharides
GUIDE FOR ULTIMATE SUCCESS
Macronutrients
carbohydrates, proteins, and fats
Micronutrients
vitamins, minerals
Calories per gram of carbohydrate
4 kcal/g
Calories per gram of protein
4 kcal/g
Calories per gram of fat
9 kcal/g
EAR
Estimated Average Requirements- Average amount sufficient for half of population
RDA
Recommended Daily Allowance. The average daily nutrient intake level that meets the needs of 97-98
percent of healthy people in a certain group.
UL
Tolerable upper intake level. The maximum daily amount of a nutrient that appears safe for most
healthy people and beyond which there is an increased risk of adverse health effects.
EER
Estimated energy requirement - average dietary energy intake to maintain energy balance
AMDR
Acceptable macronutrient distribution ranges
Carbohydrates: 45-65%
Fat: 20-30%
Protein: 10-35%
Nutrient density
a measure of the nutrients in a food compared with the energy the food provides
What requires food labels
, Processed foods are required by law to carry nutritional labels
Food label requirements (there's 5)
1. Statement of identity
2. Net contents of the package
3. Ingredients list (most to least)
4.manufacturers name and address
5. Nutrition information (nutrition facts panel)
New Food Label Changes
Vitamin D and potassium
Nutrient claim
a statement concerning a product's nutritive value
health claims
describe a relationship between a food or dietary compound and a disease or health-related condition
Structure-function claim
statement that describes the role the food plays in maintaining a structure of the body or promoting a
normal body function
Carbohydrates- types of monosaccharides
glucose, fructose, galactose
Carbohydrates- types of disaccharides
Sucrose, lactose, maltose
Types of fiber
soluble (dissolves in water) and insoluble (does not dissolve in water)
Insoluble fiber benefits
Eases and prevents constipation- is good for colon health
Soluble fiber benefits
Lower blood cholesterol, slows absorption of glucose
complex carbohydrates
Polysaccharides- starch, glycogen, fiber
Simple carbohydrates
Monosaccharides and disaccharides
