1. Identify (list and define) the major reasons people make food choices. The test
discusses 11 reasons.
1. Preference- for certain tastes. Research suggests genetics influence people’s
taste preference e.i. sensitivi
...
1. Identify (list and define) the major reasons people make food choices. The test
discusses 11 reasons.
1. Preference- for certain tastes. Research suggests genetics influence people’s
taste preference e.i. sensitivity to bitter taste is an inheritable trait.
2. Habit- we eat what we are used to eating.
3. Associations- Eat for occasions , holidays, family gatherings, or dislike food
that made them sick
4. Ethnic heritage-every country/region has its own way of combining food into
meals
5. Values- food choices may reflect people environmental ethics(recycled, local
farmers), religious beliefs (some people won’t eat beef because cows are
sacred, halal for Islamic laws), and political views
6. Social interaction
7. Emotional state
8. Availability
9. Age- infants depend on other to choose food for them, children… adults make
more conscious decisions
10. Body weight and image- to improve or maintain physical appearance
11. Medical conditions- medical conditions or treatment may put restrictions on
the portion and food choices.
2. List the six nutrients contained in food and a major use of each nutrient. Water,
Carbohydrates, proteins, fats, vitamin, minerals
a. Identify which are macronutrients and which are micronutrientsMacro: Carbohydrates, proteins, fats,
Micro: vitamins, minerals
b. Identify which are organic and which are inorganicOrgo: Carbohydrates, proteins, fats,
InOrgo: water, vitamins and minerals
c. How many calories do we get from each of the macronutrients?*
carbohydrates- 4 kcal per gram
Protein- 4 kcal per gram
Fats- 9 kcal per gram
3. Identify how energy is used in the body. The body first uses energy yielding food to
build new components, and fuel metabolic and physical activities. Excess are
stored as fat, thus if you intake more energy than you need the results I an
increased in stores and weight gain
4. Identify other roles that energy-providing nutrients in the body.
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5. Briefly define the Dietary Reference Intakes (DRI)- set of standards that define the
amounts of energy, nutrients and other dietary components that best support
health
a. Estimated Average Requirements (EAR)- Average daily nutrients intake
levels estimated to meet the requirements of half of the healthy individuals in
a given age and gender. Average requirements for given life stage and
gender groups researchers and nutrition policymakers use in their work
b. Recommended Dietary Allowances (RDA)- set of values reflecting the
average daily amounts of nutrients considered adequate to meet the known
nutrient need of all healthy people in different life stage- goal for dietary
intake by individuals(based on solid experimental evidence)
c. Adequate Intakes (AI)- set of values that are used as a guides for nutrients
intake when scientific evidence is insufficient to determine RDA (rely more
on scientific judgement)
d. Tolerable Upper Intake Levels (UL)- highest average daily nutrient intake
levels that are likely to pose no risk of toxicity to almost all healthy
individuals in a particular life stage
6. Define:
Nutrition- the science of foods and the nutrients and other substances they contain and
their ingestion digestion, absorption, transport, metabolism, interaction, storage,
and excretion.
Nutrients- substance that support the growth, maintenance, and repair of the body’s
tissues.
Dietcalorie (kcal, kilocalorie)- unit in whi
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