Nutrition and Health Chapter 2 Study Guide
Nutrition and Health Chapter 2 Study Guide NTRI 2000
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Popular in Nutrition and Food Sciences
This 0 page Study Guide was uploaded by Becky Stinchcomb on Thursday February 4, 2016. The Study Guide belongs to NTRI 2000 at Auburn University taught by Dr. B. D. White in Spring 2016. Since its upload, it has received 51 views. For similar materials see Nutrition and Health in Nutrition and Food Sciences at Auburn University.
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Date Created: 02/04/16
Nutrition and Health Study Guide Test 1 Chapter 2 Key Terms 1Adequacy 2 Moderation 3 Caloric Control 4 Balance 5Variety 6 Nutrient Density 7 Energy Density 8 Under nutrition 9 Over nutrition 10 Anthropometric Assessments 11 Biochemical Assessments 12 Clinical Assessments 13 Dietary Assessments 14 Economic Assessments 15 Recommended Dietary Allowance RDA 16 Adequate Intake Al 17 Estimated Energy Requirement EER 18 Tolerable Upper Intake Limit UL 19 Daily Value DV 20 Food Guide Pyramid 21 My Pyramid 22 My Plate 23 quotGood sourcequot 24 Excellent sourcequot 25 quotFat freequot 26 quotLow fatquot 27 quotReduced fatquot 28 Epidemiological experiment 29 Case control experiment 30 Animal experiment Study Questions 1 What ve things must a person achieve with their food choices in order to maintain a healthy diet ls there a perfect food group Why or why not What are the three recommendations that a person can do to maintain a healthier body 4 Is it better to have a food with a higher nutrient density or a lower nutrient density Why 5 Do foods with water content have a high energy density or a low energy density 6 What is the basis for dietary intake recommendations 7 What is the timeline for symptoms of under nutrition What is the timeline for over nutrition What can an excess of Vitamin A in the diet cause 10 What does an excess of calories in the diet cause 11 What are the background factors that will be assessed when a person s nutrition state is being measured 12 What are the ABCDE assessments 13 What are the ve types of dietary reference intakes DRls 14 How have the recommended intakes of the food groups changed since the 1950s What are the different plans released by the USDA 15 Know the recommended equivalents of each food group 16 What were the three major goals released by the 2010 Dietary Guidelines for Americans DUN L000 17 What must be included in a food label 18 What must be included on the nutrition fact panen 19 What does the nutrition fact panel assume 20 What will the newly proposed nutrition fact panel include if approved 21 What is the scienti c method in relation to nutrition
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