Nutrition Unit - Study Guide

  1. Define Nutrition -
  2. Define Nutrient -
  3. There are 3 main purposes for food (nutrients) in our diet. What are they?

______

______

______

  1. What are the 6 Essential Nutrients –

______

______

______

  1. The food and drink we consume (eat) on a daily basis is called our ______.
  2. Vitamins A, D, E, & K are what type of vitamins? ______
  3. Vitamins that must be replenished daily and dissolve in water are called ______.

What 2 vitamins belong in this category? *______*______

  1. How many calories are in 1 pound of fat? ______
  2. All excess nutrients not used as energy are stored as ______.
  3. What percentage of our daily diet should come from:

Carbohydrates ______% ; ______grams

Fats ______% ; ______grams

Proteins ______% ; ______grams

  1. The unit of available energy found in food is called a ______.
  2. What are the building blocks of proteins? ______

How many total? ______

How many can our body produce? ______

How many are essential and only found in the foods we eat? ______

  1. What types of fats are found in meats and dairy products? ______
  2. What is the difference between appetite and hunger? ______

______

  1. Calcium deficiency can lead to – ______

Iron deficiency - ______

Match the following nutrient with its definition.

  1. CarbohydratesD. Vitamins
  2. FatsE. Minerals
  3. ProteinsF. Water
  1. A source of energy that is used for insulating the body from temperature changes and need for protection.
  2. The nutrient that helps build and repair muscle tissue and cells
  3. A nutrient needed in small amounts to help the body’s chemical reactions and aids in the metabolism energy.
  4. Sugars and starches that provides the body with most of its energy.
  5. This nutrient is known as the “transporter”.
  6. An inorganic nutrient needed in small amounts and helps regulate body functions.

Reading Food Labels

Dietary Guidelines for Americans are recommendations set in place by what two government organizations-

  1. ______30. ______

What are the 3 things they advise when planning your dietary needs (meals?)

Match the nutritional claims with their description:

  1. Organice. Reduced
  2. Good sourcef. Low
  3. Freeg. Light
  4. Healthyh. High
  1. Food contains none (fewer than 5 calories per serving)
  2. Can eat regularly without exceeding Daily Limits (less than 3 calories per serving)
  3. 1/3 fewer calories; ½ fat & sodium (some “Light” may mean color)
  4. Provides at least 20% of the DV for vitamins, minerals, protein, or fiber (“rich”)
  5. 25% few calories or 25% nutrients
  6. 10-19% of RDV (“contains, provides”)
  7. Low in fat and saturated fats; limited amounts of cholesterol and sodium …as well as provide 10% or more DV of Vitamin A, C, Iron, Calcium, Fiber, or Protein
  8. Produced without the use of certain chemicals
  1. Describe the difference between food allergy and food intolerance.

______

  1. List the three (3) tips for keeping food safe as recommended by the US Government and food Distributors:

______

______

______

Label the Food Guide Pyramid (Food Group & Recommended Servings)

Describe the difference between the old Food Guide Pyramid above and the new one.