Quiz #1 Study Guide

Topics to read/review (Chapters 1, 2, 3): An Overview of Nutrition Science of Nutrition & Scientific Method Nutrition Information and Misinformation Nutrition Standards & Guidelines

The quiz will be multiple-choice, true/false, and matching. You are responsible for the text reading and material presented in class. Use these questions/topics to guide your studying. Please bring a 100 question scantron, #2 pencil, and a scientific calculator (no cell phones allowed). Overview of Nutrition, Science of Nutrition, Scientific Method, Nutrition Information & Misinformation 1. 2. 3. List influences and provide examples regarding the reasons people make the food choices that they do. Define a nutrient and an essential nutrient and list the six classes of nutrients found in foods. State the nutrients that yield energy and how much energy they yield per gram. Describe how energy is measured. Describe the science of nutrition. Define the types of research methods (case-control, cohort, etc) and how those methods acquire nutrition information. What is a Registered Dietitian? How do they differ from a Nutritionist? Be able to recognize CREDIBLE sources of nutrition information. Be able to define research terms, such as sample size, placebo, controls, etc. Why are controls used in an experiment? What is a double-blind experiment? What is a kilocalorie? Discuss what happens when people either get too little or too much energy or nutrients. 1

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5. 6. 7. 8. 9. 10. 11.

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Describe risk factors and their relationships to disease. What is the kcal content of a meal supplying 100g of CHO, 20g protein, 15g fat? A weight reduction regimen calls for 1500 kcals, which includes 200g CHO. Approximately what percentage of the total energy is contributed by CHO?

Planning a Healthy Diet/ Food Label Reading 1. List the diet-planning principles and describe how each principle helps in diet planning. 2. What vitamins and minerals are required on the food label? 3. Define the Daily Values what the term means and how many calories the daily values are based on. 4. List health claims that have been approved by FDA for use on labels. Describe the criteria that all health claims must meet. 5. What are the acceptable Macronutrient ranges for: CHO:
6.

Protein:

Fat:

What are the food groups in MyPyramid? MyPlate?

7. What are the differences and similarities between the Food Guide Pyramid, MyPyramid and MyPlate? 8. What is nutrient density? 9. What are discretionary kcals? 10. What are the components of the DRI? 11. Describe the levels of evidence for health claims.
12. What % Daily Value must the foods be per servings if it is labeled

High/rich/excellent source: Good source: 2