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NUSC 1165 EXAM 2 2025 - 26 LATEST QUESTION AND
ANSWERS GUARANTEED PASS (100% VERIFIED
UCONN EXAM) Fundamentals of Nutrition
Factors that influence an individual's nutrient needs lifestyle, age, sex, general health status, use of medications nutrient requirement the smallest amount of a nutrient that maintains a defined level of nutritional health applying nutrient standards
- evaluate the adequacy of a population's diet
- plan nutritious diets for groups of people
- assess the nutritional quality of a person's daily food
- plan the individual's diet
- we are likely to be nutritionally adequate if our average daily intakes meets the RDA or Ai values
- guide the development of commercial products
dietary guidance system a food guide that translates the DRIs and evidence-based information concerning the effects of certain foods and food components on health into dietary recommendations (provides a meaningful way for consumers to evaluate the nutritional quality of their diets and make modifications to improve it, if necessary) Grains include products made from: wheat, rice, oats, corn, ancient grains whole grains contains the bran, herm and endosperm of the kernel; intact, ground, cracked, or flaked seeds of cereal grains examples of whole grains whole wheat, oatmeal, whole-grain cornmeal, brown rice, whole-grain barley, whole rye, buckwheat, spelt
Fruits are low in fat and good sources of: potassium, vitamin C, folate, fiber, phytochemicals Vegetables are usually low in fat and rich sources of: potassium, vitamin A, vitamin C, folate, fiber, phytochemicals oils
- canola, corn, and olive oils, and other fats that are liquid at room temperature
- oils are not a separate food group, but often are sources of vitamin E and essential fatty acid bran the fiber-rich outer layer that protects the seed and contains B vitamins and trace minerals
endosperm the middle layer that contains carbohydrates and proteins germ the small nutrients rich core that contains phytonutrients, vitamin E, B vitamins and healthy fats solid fats solid texture at room temperature and generally considered unhealthy fats (beef or lard, butter, margarine, shortening) dietary guidelines federal nutrition and physical activity guidelines developed by the US Department of Agriculture (USDA) and Health and Human Services (DHHS)
MyPlate messages
- make half your plate fruits & vegetables
- focus on whole fruits
- vary your veggies
- make half your grains whole grains
- vary your protein routine
- move to low-fat or fat-free dairy milk or yogurt
- choose foods and beverages with less added sugars, saturated fat, and sodium empty-calorie energy supplied by solid fats, added sugars and alcohol- containing drinks The food or food groups Americans are below recommendations for: vegetables (red & orange vegetables, starchy vegetables), fruits, whole grains, dairy, seafood
The food or food groups Americans are above recommendations for: refined grains, meats, poultry, eggs Choose Your Foods (Exchange Lists) a tool for estimating the energy, protein, carbohydrate, and fat contents of foods above the tip (iceberg analogy) race, gender, age, nationality below the surface (iceberg analogy) acculturation/assimilation, socioeconomic status, occupation, health condition, religion, sexual preference, group membership, educational background, political orientation Where can nutrients be stored in the body?
the amount of a nutrient that meets the needs of 50% of healthy people who are in a particular life-stage/sex group To establish an EAR, the Food and Nutrition Board (FNB) identifies a physiological marker:
- substance in the body that reflects proper functioning and can be measured
- this marker is used to indicate whether the level of a nutrient in the body is adequate recommended dietary allowances (RDAs) standards for recommended daily intakes of several nutrients adequate intake (AIs) dietary recommendations that assume a population's average daily nutrient intakes are adequate because no deficiency diseases are present
tolerable upper level intake (upper level or UL) the highest average amount of a nutrient that is unlikely to harm most people when the amount is consumed daily estimated energy requirements (EER)
- average energy intakes predicted to maintain body weight by calculating the amount of kilocalories in an individual
- takes into account sex, age, weight, height, and level of physical activity
- participation in physical activity increases energy requirements acceptable macronutrient distribution ranges (AMDRs) ranges of carbohydrate, fat, and protein intakes that provide adequate amounts of macronutrients and may reduce the risk of certain diet-related chronic diseases culture
cultural humility an ongoing process that requires a person to be aware of their own cultural beliefs and biases (continually self-reflect, manage power imbalances, appreciate the importance of an individual's cultural beliefs and values) cultural competemility to view cultural awareness, cultural skill, cultural knowledge, cultural encounters, and cultural desire through the lens of cultural humility ASKED (cultural competence) awareness, skill, knowledge, encounters, desire cultural awareness being sensitive to similarities and differences between one's own culture and the cultures of others
cultural skill conducting a medical history, food history, and a nutrition- focused physical assessment in a culturally sensitive manner cultural knowledge understanding culturally specific disease prevalence rates and the role of social determinants of health in disease risk cultural encounters suspending judgement in one's interactions with culturally different others cultural desire exhibiting cultural knowledge and skills because one truly cares about recognizing and discussing cultural differences
Nutrition Facts Panel displays nutrition information about a food's nutrient contents in a specific format on the food's package
- serving size and number of servings
- total fat, saturated fat, trans fat, cholesterol, sodium, total carb, fiber, total sugars, added sugars, protein, vit D, potassium, calcium, iron
- total amount of energy in a standard serving, indicated as kcals What nutrients on a nutrition facts panel are of concern? fiber, vitamin D, potassium, calcium nutrient content claims descriptors established by the FDA ex) low, high, free, reduced, lean, high potency, antioxidant health claims
describes the relationship between a food, food component, and/or dietary supplement ingredient with a disease or health condition risk (FDA-regulated) structure/function claims
- not regulated by the FDA, it is based on the manufacturer's review and interpretation of the scientific literature
- it must contain a disclaimer
- describes the role of the nutrient or ingredient in maintaining normal structure and function in humans standards of identity
- the FDA and USDHHS have established legal definitions and standard recipes for many foods, such as ice cream
- aimed at preventing substandard foods from being produced and marketed natural (labeling term)
- the FDA has no legal definition
organically produced foods those that are produced without the use of antibiotics, hormones, synthetic fertilizers and pesticides, genetic improvements, ionizing radiation 100% organic
- may use USDA seal
- 100% organic ingredients, including processing aids organic
- may use USDA seal
- contains at least 95% organic ingredients
- remaining 5% of ingredients are on USDA's list of allowed ingredients made with organic ingredients contains 70-95% organic ingredients
organically-grown crops have fewer pesticides, antibiotic-resistant bacteria, and may have higher concentrations of antioixidants conventionally-grown crops may have higher concentrations of protein, nitrogen, nitrate and nitrite The primary roles of the digestive system are:
- to breakdown foods into nutrients
- to absorb nutrients
- to eliminate solid waste products digestion process of breaking down large food molecules into smaller nutrients that the body can use
