|
Energy yielding nutrients include all of the following except: Vitamins, carbohydrates, fat, protein |
Vitamins |
|
Organic nutrients include all of the following except: minerals, fat, carbohydrates, protein |
minerals |
|
One of the characteristics of a nutritious diet is that the diet provides no constituent in excess. The principle of diet planning is called |
moderation |
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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 |
False |
|
Both carbohydrates and protein have 4 calories/ serving |
True |
|
IF a food is labelled "natural" you can be confident that it is more nutritious than a product not carrying that label |
FALSE |
|
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 |
True |
|
One gram of alcohol is equal to ____ calories? |
7 |
|
the characteristic of a healthy diet is that the foods provide enough of each essential nutrient, fibre and energy |
Adequacy |
|
The nutrients fall into____ classes |
six |
|
In nutrition the word essential when refereeing to nutrients means? |
a necessary nutrient that cane obtained only from the diet |
|
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. |
|
Adequacy |
the dietary characteristic of providing all the essential nutrients, fibre and energy in amounts sufficient to maintain health and body weight |
|
Balance |
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 |
|
moderation |
the dietary characteristic of providing constituents within set limits, not to excess |
|
variety |
the dietary characteristic of providing a wide selection of foods – the opposite of monotony |
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