Exam 1: NR228/ NR 228 | Latest 2023/2024| Nutrition, Health & Wellness Exam Review | Complete Guide with Verified Answers | 100% Correct -Cham berlain QUESTION What are food descriptors? Answer: Helps consumers who try to control their intakes of specific nutrients and food components EX: light fat, low fat QUESTION Food descriptor include Answer: Free- contains only a tiny or insignificant amount Low- no more than 3g of fat per serving Lean - less than 10g of fat, 4g of saturated fat, and 96mg of cholesterol Extra lean - less than 5g of fat, 2g of saturated fat, and 95mg of cholesterol Reduced, Less, Fewer - contains 25% less of a nutrient or calorie Light/lite - 1/3 fewer calories or half the fat of original More - 10% more of daily value of a vitamin, mineral, or fiber than the usual single serving Good source of.. - 10%-19% of the daily value for a particular vitamin, mineral, or fiber in a single serving QUESTION Labeling definitions for organic foods Answer: 100% organic - USDA seal is optional Organic - 95% or more organic ingredients... USDA seal is optional Made with organic ingredients - at least 70% organic ingredients Less than 70% organic ingredients - organic ingredients denoted in ingredient list only QUESTION What are the two functions of food labels? Answer: 1.to help consumers select foods with the most health -providing qualities 2.motivate food companies to enhance the n utritional value of food products QUESTION Food labels must include Answer: -single serving size -number of servings in the package -percent daily values -amount of each nutrient in one serving QUESTION What nutrients are included on the food labels? Answer: Energy (Kca l), fat, total food energy, food energy from fat, total fat, saturated fat, trans fat, cholesterol, sodium, total carbohydrates, dietary fibers, sugars, added sugars, protein, vitamin D, calcium, iron, potassium QUESTION New food label Answer: Still based on what Americans typically eat. Vitamin A & C are no longer required to be on there because it is not a concern anymore includes added sugars, Vitamin D and Potassium QUESTION Information at top of food label Answer: Top nutrients listed includes those most important t o health of consumers QUESTION What organ is major in digestion and has the most absorption take place? - Answer: The small intestine QUESTION Daily intake ranges set to provide energy and nutrients while offering reduced risk of chronic disorders Answer: 45% to 65% of kcal intake from carbs 20% to 35% of kcal intake from fat 10% to 35% of kcal intake from protein QUESTION enriched foods Answer: nutrients lost during processing are added back into food (B vitamins and Iron) -fiber is not added back to enriched foods QUESTION most refined grains are which means stuff is added back into it Answer: enriched QUESTION Sources of fiber page Soluble VS. Insoluble Answer: soluble - dissolve in fluids, including pectin mucilage, psylli - um seed husk, guar gum, and other related gums insoluble - do not dissolve in fluids and provide structure and protection for plants.. cellulose, hemicellulose, and lignin QUESTION Examples of soluble and insoluble food sources Answer: Soluble - kidney beans, split peas, lentils, chickpeas, navy beans, soybeans, ap ples, pears, bananas, grapes, citrus fruits, oat bran, oatmeal, barley, corn, carrots, white potatoes Insoluble - whole grains, brown rice, whole -wheat pasta, oatmeal, unrefined cereals, popcorn, nuts, vegetables, wheat bran, seeds, peanut butter, broccoli (leafy greens) QUESTION Recommended levels of fiber intake Answer: 25g to 38g per day -Many Americans do not consume enough QUESTION Composition of simple carbs Answer: sugars Carbohydrates composed of carbon, hydrogen, and oxygen
