Nutrition- chapter 1

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Energy yielding nutrients include all of the following except: Vitamins, carbohydrates, fat, protein


Organic nutrients include all of the following except: minerals, fat, carbohydrates, protein


One of the characteristics of a nutritious diet is that the diet provides no constituent in excess. The principle of diet planning is called


A slices fo peach pie supplies 357 calories within 48 units of vitamin A, one large peach contains 42 calories and 53 units of vitamin A. This is an example of:

Nutrient density

Studies of populations in which observations is accomplished by experimental manipulation of some population members are referred to as:

intervention studies

Both heart disease and cancer are due to genetic causes and diet cannot influence whether they occur T or F


Both carbohydrates and protein have 4 calories/ serving


IF a food is labelled "natural" you can be confident that it is more nutritious than a product not carrying that label


The recent goal of the ministers responsibility for physical activity, recreation, and sport was to reduce physical inactivity among canadians by 10% by the year 2010


One gram of alcohol is equal to ____ calories?


the characteristic of a healthy diet is that the foods provide enough of each essential nutrient, fibre and energy


The nutrients fall into____ classes


In nutrition the word essential when refereeing to nutrients means?

a necessary nutrient that cane obtained only from the diet


the foods and beverages a person eats and drinks

energy yielding nutrients

the nutrients the body can use for energy—carbohydrate, fat, and protein. These also may supply building blocks for body structures.


the dietary characteristic of providing all the essential nutrients, fibre and energy in amounts sufficient to maintain health and body weight


the dietary characteristic of providing foods of a number of types in proportion to each other, such that foods rich in some nutrients do not replace foods that are rich in other nutrients.

calorie control

control of energy intake; a feature of a sound diet plan


the dietary characteristic of providing constituents within set limits, not to excess


the dietary characteristic of providing a wide selection of foods – the opposite of monotony

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