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| any substance that body taken in and assimilate to stay alive |
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| a nutrient that cannot be produced, body gets it by way of diet |
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| the study of the nutrients in food and in the body |
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| Carbohydrates, protein, vitamins, fat, vitamins, minerals and water |
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| components of food that are indispensable to the body |
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| any condition cause by excess or deficient food energy |
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| carbohydrates, fats, protein |
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| The 3 energy-yielding nutrients |
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| U.S. Department of Health and Human Services |
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| sets nutrition objectives for the nation each decade |
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| the science of how nutrients affects the genes and how genes affect the activities of nutrients |
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| carbohydrates, protein, fat, vitamins |
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| diets composed of purified ingredients of known chemical composition, lifesaving for hospitalized people who cannot eat ordinary food |
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| components other than the 6 nutrients that are present in food |
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| nonnutrient compounds found in plant-derived foods, can fight diseases, gives texture & aroma of food |
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| foods that might protect one from chronic diseases by way of nutrients and/or nonnutrient |
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| adequacy, balance, calorie control, moderation, variety |
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| The 5 characteristics of a nutritious diet |
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| foods to which nutrients have been added |
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| foods specially manufactured for use by people with medical disorders and prescribed by a physician |
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| refers to foods, nutrients, or dietary supplements believed to have medicinal effects |
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| foods composed of parts of whole foods |
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| foods grown without synthetic pesticides or fertilizers |
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| the sum of a culture's habits, customs, beliefs, and preference concerning food. |
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| studies of populations in which observation is accompanied by experimental manipulated of some population members |
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| Precontemplation, Contemplation, preparation, action, maintenance, adoption |
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| The 6 stages of behavior change |
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| advertising, availability, economy, emotional comfort, habit, personal preference, personal associations, region of the country |
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| The factors that drive food choices |
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| observation&question, hypothesis&prediction, experiment, results&interpretations, hypothesis supported/notsupported, if supported=theory, not supported=new observation&questions |
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| Steps to the scientific method |
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| NHANES (National Health And Nutrition Examination Surveys), (Continuing Survey of Food Intakes in Individuals) CSFII |
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| 2 national nutrition research |
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| belief of one's ability to take action and successfully perform a specific behavior |
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| the assigned source of responsibility for one's life events |
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| a person doesn't feel they need to change |
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| person is ready to make a change |
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| weighing the pros and cons both changing and not changing |
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| people in this stage committing time and energy to making the change |
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| people in this stage are integrating new behavior into everyday life |
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| people in this stage beyond the fear of relapse |
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| confidence, competition, motivation |
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| studies performed under tightly controlled conditions and are designed to pinpoint causes and effects |
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| a school that offers courses and degrees by mail. |
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| an organization that awards meaningless degrees without requiring its students to meet educational standards |
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| a set of 4 lists of values for nutrition intakes for healthy people in the U.S.& Canada (EAR,RDA,AI,UL) |
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| set of nutrient standards for anyone making wise choices among packaged foods |
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| setting recommended intake values, 2 sets of values to choose specifying intake for INDIVIDUALS; Recommended Dietary Allowances (RDA) & Adequate Intake (AI) |
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| Goal #1 for DRI committee |
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| facilitating Nutrition research and policy- Estimated Average Requirements (EAR) |
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| Goal #2 for DRI committee |
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| Estimated Average Requirements |
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| establish nutrition requirements for given life stages and gender groups that researchers use for work. |
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| establishing safety guidelines- UL |
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| Tolerable Upper Intake Levels (UL) |
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| to identify potentially hazardous levels of nutrient intake |
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| preventing chronic diseases |
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| Acceptable Macronutrient Distributing Range (AMDR) |
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| set healthy ranges of intake for carbohydrates, fat, and protein |
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| Estimated Energy Requirement (EER) |
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| helps to maintain body weight for an individual of a particular age, gender, height, weight |
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| What are DV labels ideal for? |
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| a diet-planning tool that sorts foods into groups based on their nutrient content and sets minimum # of servings of foods from each group |
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| a diet-planning tool that organizes foods with respect to their nutrient content and calories. |
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| Vitamin C, E,A, fiber, calcium, magnesium, potassium |
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| Nutrients that are most often lacking in the U.S. |
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| discretionary calorie allowance |
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| the balance of calories remaining in a person's energy allowance after accounting for the number of calories needed to meet recommended nutrient intakes through consumption of nutrient-densed foods |
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| a legal but largely unregulated claim permitted on labels of dietary supplements and conventional foods |
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| claims linking food constituents with disease states |
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| claims using approved wording to describe the nutrient values of foods, such as a claim that a food is "high" in a desirable constituent or "low" in an undesirable one. |
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| 10 to 19% of the Daily Value per serving |
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| low in fat, saturated fat, trans fat, cholesterol, and sodium and containing at least 10% of the Daily Value for vitamin A, vitamin C, iron, calcium, protein, or fiber. |
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| 20% or more of the Daily Value for a given nutrient per serving; synonyms include "rich in" or "excellent source." |
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| containing at least 25% less of a nutrient or calories than a reference food. This may occur naturally or as a result of altering the food. For example, pretzels, which are usually low in fat, can claim to provide less fat than potato chips, a comparable food. |
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| at least 10% more of the Daily Value than in a reference food. The nutrient may be added or may occur naturally. |
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| the function of minerals and vitamins |
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| what they have eaten and records measures of people's health status |
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| What does NHANES ask people in its research?? |
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| record what people eat for 2 days and comparing the foods people choose with recommended food selections |
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| What does CSFII ask people in its research? |
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