FSS25  Introduction to Nutrition

Vocabulary/important concepts for Chapters 1 and 2

Six classes of nutrients

Inorganic nutrients

Organic nutrients

Essential nutrients

Energy-yielding (macro) nutrients

Leading causes of death in the U.S.

Case studies

Epidemiological studies

Laboratory-based studies

Human interventions/clinical trials

Sample size

Experimental groups

Control groups
Correlations vs. causes

Randomization

Double blind

Peer review

Replication

Diet planning principles

Adequacy

Balance

Calorie control

Moderation

Variety

Nutrient density

 

Vocabulary/important concepts for Chapter 2

 

Dietary reference intakes

Estimated average requirements (EAR)

Recommended dietary allowances 

  (RDA)

Adequate intakes (AI)

Tolerable upper intake levels (UI)

Estimated Energy Requirement (EER)

Acceptable macronutrient distribution 

   Ranges

DRI as recommendations

DRI for healthy populations

Daily food guide pyramid

Daily food guide and nutrient density

Whole-wheat flour

White flour

Enriched

Fortified

Daily values

Nutrition facts

Nutrient claims

Health claims

Structure-function claims

Food and Drug Administration

Phytochemicals

 

 

Review questions

1. Which nutrients yield energy and how much energy do they yield per gram?

 

2. Describe nutrient density and empty calorie foods.

 

3. Describe four different scientific methods.

 

4. What is a double-blind experiment?

 

5. Identify four categories of DRI and indicate how they are related.

 

6. What are acceptable macronutrient distribution ranges (AMDR)?

 

7. Identify drawbacks of the Food Guide Pyramid.

 

8. What information do the Daily Values provide on a food label?

 

9. What are main differences between health claims and structure-function claims?