HNF 150 MSU Exam 1 Test Questions with 100% Verified
Answers Graded A+
Nutrient Densiy - -Nutrient dense food has
more nutrients, fewer carbs
1. Vitamins Functional food - -Food containing food
2. Minerals components that benefit you
3. Complex Carbs
Energy-yielding nutrients - -Nutrients the
Six types of nutrients - -Water body can use for energy
Carbs
Protein
Lipids Organic Nutrients - -Carbon containing four
Vitamins of the six class of nutrients (carbs, fat, protein,
Minerals vita.). Only made by living things
Nutrient Energy Yield - -Carbs = Inorganic - -Minerals and water
4kcal/gram
Protein = 4kcal/gram
Lipids = 9kcal/gram Essential Nutrients - -Nutrients the body
**Alcohol = 7kcal/gram can't make itself
Nutritious Diet characteristics - -1. Calorie - -Amount of heat need to raise 1oz
Adequacy of water 1 degree celsius
2. Balance
3. Calorie Control
4. Moderation
Scientific Method - -Observation
5. Variety
Hypothesis
Results
Replication
Whole food - -Food with as little
processing as possible
Case study - -Study of individuals
Processed food - -Food subjected to
additives process
Epidemiological Study - -Study of
populations
Enriched - -Nutrient is removed and added
back
Intervention Study - -Researchers
intervene in a group of population and compare a
group to one without intervention
Fortified - -Nutrients are added (Vitamin D
in milk)
1/5
, HNF 150 MSU Exam 1 Test Questions with 100% Verified
Answers Graded A+
Nutrient Claim - -FDA - Claims using
Laboratory Study - -Studies performed approved wording to describe nutrients on foods
under tightly controlled situations (high, free, healthy, etc.)
DRI - -(Dietary References Intakes) Set of Structure Function Claim - -NON FDA -
4 lists of values for measuring nutrient intake of Unregulated claim permitted on lables
healthy people
1. EAR
2. RDA Phytochemical - -Compounds in plant
3. AI foods, confer color taste
4. UL
Double Blind - -Researchers and Subjects
EAR - -Estimated Average Requirement: are unaware which group they're in
Requirement of half of the healthy people
Case Control - -Retrospective study
RDA - -Recommended Daily Allowances: looking back
Nutrient intake goals for individuals. Average
intake for all heathy people
Cross Sectional Study - -Involves the
analysis of data collected from a population
AI - -Adequate Intake: Nutrient intake
goals for individuals
Cohort Study - -Prospective study watches
for outcomes like disease
UL - -Tolerable Upper Intake: Highest daily
average likely to cause no risk
Salivary Glands - -Donate a starch
digesting enzyme, little fat digesting enzyme
DV - -Nutrient standards that are printed
on food labels (2,000 calories)
Mouth - -Mechanical Digestion
AMDR - -Acceptable Macronutrient
Distribution Ranges: ranges for which three Esophagus - -Passes food to stomach,
macromolecules expresses as % of daily intake
Stomach - -Ads acids, enzymes and fluid.
Health Claim - -FDA - Claims linking food Churns, mixes and grinds food to a liquid mass
constituents with disease states called chyme
2/5
Answers Graded A+
Nutrient Densiy - -Nutrient dense food has
more nutrients, fewer carbs
1. Vitamins Functional food - -Food containing food
2. Minerals components that benefit you
3. Complex Carbs
Energy-yielding nutrients - -Nutrients the
Six types of nutrients - -Water body can use for energy
Carbs
Protein
Lipids Organic Nutrients - -Carbon containing four
Vitamins of the six class of nutrients (carbs, fat, protein,
Minerals vita.). Only made by living things
Nutrient Energy Yield - -Carbs = Inorganic - -Minerals and water
4kcal/gram
Protein = 4kcal/gram
Lipids = 9kcal/gram Essential Nutrients - -Nutrients the body
**Alcohol = 7kcal/gram can't make itself
Nutritious Diet characteristics - -1. Calorie - -Amount of heat need to raise 1oz
Adequacy of water 1 degree celsius
2. Balance
3. Calorie Control
4. Moderation
Scientific Method - -Observation
5. Variety
Hypothesis
Results
Replication
Whole food - -Food with as little
processing as possible
Case study - -Study of individuals
Processed food - -Food subjected to
additives process
Epidemiological Study - -Study of
populations
Enriched - -Nutrient is removed and added
back
Intervention Study - -Researchers
intervene in a group of population and compare a
group to one without intervention
Fortified - -Nutrients are added (Vitamin D
in milk)
1/5
, HNF 150 MSU Exam 1 Test Questions with 100% Verified
Answers Graded A+
Nutrient Claim - -FDA - Claims using
Laboratory Study - -Studies performed approved wording to describe nutrients on foods
under tightly controlled situations (high, free, healthy, etc.)
DRI - -(Dietary References Intakes) Set of Structure Function Claim - -NON FDA -
4 lists of values for measuring nutrient intake of Unregulated claim permitted on lables
healthy people
1. EAR
2. RDA Phytochemical - -Compounds in plant
3. AI foods, confer color taste
4. UL
Double Blind - -Researchers and Subjects
EAR - -Estimated Average Requirement: are unaware which group they're in
Requirement of half of the healthy people
Case Control - -Retrospective study
RDA - -Recommended Daily Allowances: looking back
Nutrient intake goals for individuals. Average
intake for all heathy people
Cross Sectional Study - -Involves the
analysis of data collected from a population
AI - -Adequate Intake: Nutrient intake
goals for individuals
Cohort Study - -Prospective study watches
for outcomes like disease
UL - -Tolerable Upper Intake: Highest daily
average likely to cause no risk
Salivary Glands - -Donate a starch
digesting enzyme, little fat digesting enzyme
DV - -Nutrient standards that are printed
on food labels (2,000 calories)
Mouth - -Mechanical Digestion
AMDR - -Acceptable Macronutrient
Distribution Ranges: ranges for which three Esophagus - -Passes food to stomach,
macromolecules expresses as % of daily intake
Stomach - -Ads acids, enzymes and fluid.
Health Claim - -FDA - Claims linking food Churns, mixes and grinds food to a liquid mass
constituents with disease states called chyme
2/5
