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Nutrition 109 Study Guide Test 3 Gurzzell

by: Donnetta Shanklin

Nutrition 109 Study Guide Test 3 Gurzzell nutrition 109

Marketplace > Western Illinois University > Nutrition and Food Sciences > nutrition 109 > Nutrition 109 Study Guide Test 3 Gurzzell
Donnetta Shanklin
GPA 3.7

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40+ preparatory questions for a semi-difficult test.
Nutrition 109
Mr. Gurzell
Study Guide
50 ?




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This 4 page Study Guide was uploaded by Donnetta Shanklin on Sunday April 3, 2016. The Study Guide belongs to nutrition 109 at Western Illinois University taught by Mr. Gurzell in Winter 2016. Since its upload, it has received 21 views. For similar materials see Nutrition 109 in Nutrition and Food Sciences at Western Illinois University.

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Date Created: 04/03/16
Nutrition Study Guide: How Do You  Measure Someone’s Diet?   1. How do you measure someone’s diet?  2. What is the downfall to Food Frequency Questionnaires?  3. What is a 24 Hour Food Recall?  4. What is the benefit of a 24 Hour Food Recall?  5. What is a food diary?  6. What does BMI stand for?  7. True or False: Obesity was recently classified as a disease?  8. What is the major health problem in the US?  9. What are the at risks populations for being overweight and obesity?  10. What happened on 1995?  11.What happened in 2000?  12.What happened in 2005?  13.What happened in 2010?  14. What are the BMI considerations?  15.What are the Pros of BMI?  16.What are the Cons of BMI?  17.What are the BMI cutoffs?  18.What are the risks of being underweight?  19.What are the prevalences of being overweight and obesity?  20. What are the risks the risks of being overweight?  21.What are the risks from Central Obesity?  22.What are the basic principals for being healthy?  23.What are the components of Energy Expenditure?                      Answers    1.Evaluate food, consumption by validated tools:  ­ Food Diary  ­ 24 H Food Recall  ­ Food Frequency Questionnaire  2. Not incredibly detailed… no day to day variation.  3.  Sit down with someone and ask them to recall everything they ate in the past 24  hours.  4. Provides great detail for a short period of time  5. A journal that keeps track of everything you consume on a daily basis (often for  3­days at a time).  6. Body Mass Index  7. True, Obesity is a disease.  8. Overweight and obesity  9. ­Low socioeconomic status,  ­Minority (heavily tied to the SES)  ­Women/children  10. In 1995, no state had a prevalence rate less than 10%, all states had prevalence  rates between 10­19% =, and no state had a prevalence rate greater than or equal to  20%  11. Only Colorado had a prevalence rate less than 15%, the other states had  prevalence rates between 15­24%, and no state had a prevalence rate greater than or  equal to 25%  12. No state had a prevalence rate less than 15%, most states had a prevalence rates  between 20­29%, and 3 states had a prevalence rate greater than or equal to 30%  13. No state had a prevalence rate less than 20%, most states had a prevalence rates  between 20­29%, and 12 states had a prevalence rate greater than or equal to 30%.  14. ­No shoes,   ­stand straight up (against the wall),  ­look forward  ­heels together and legs straight  ­ measure with flat board on head.  15. Pros:  ­easy to measure  ­easy to standardize  ­useful for ‘most’ people  16. Cons:   ­no information on body composition  ­ weight can easily fluctuate (unique considerations here!)  ­ age­restrictive  17.  ­underweight is less than 18.5  ­healthy weight is 18.5­25  ­overweight is 25­30  ­obese is greater than 30  18.  ­ People without fat reserves are more susceptible to wasting ( much like cancer  patients)  ­ Heart disease is more severe (but less common)  19.  Being overweight is more common  ­ ⅔ of the US has a BMI greater than 25  ­ ⅓ of the US is Overweight  ­ ⅓ of the US is Obese  20.   ­Increased risk of Obesity­related illness,   ­ hypertension  ­cardiovascular disease  ­ increased inflammation (not just when you’re sick)  ­ many other problems  21.   ­Visceral fat is more associated with disease (compared to subcutaneous)  ­we suggest that a person is better off looking like a ‘pear’ than an ‘apple’  22.  ­to lose weight ( calories in< calories out)  ­ to maintain weight ( calories in= calories out)  ­ to gain weight (calories in> calories out)  ­calories in: food and drinks  ­ calories out: physical activity  ­metabolism can vary from person to person  ­ some people have a very efficient fast metabolism, whereas other have a very slow  metabolism            23.   ­Basic metabolic rate:(normal energy needs to functions of life; breathing, making blood  cells, normal metabolism).  ­ Thermic Effect Of Food: energy required to digest food  ­ physical activity (most variable)  ­25­50% physical activity  ­ 5­10% thermic effect of food  ­50­56%BMI  ­ For a sedentary person,physical activities may account for less than half as much  energy as basal metabolism, whereas a very acute person’s activities may equal the  energy cost  of basal metabolism             


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