HHP 2310 Study Guide - Midterm Guide: Bile Duct, Pancreatic Duct, Nutrient Density

• School: University of Iowa
• Department: Health and Human Physiology
• Course: HHP 2310
• Professor: Dr.Schwartz

Document Summary

Factors affecting diet choices: taste and food preferences, nutrition and weight control, physiological influences- allergies, lifestyle, environmental factors, product safety- recalled food, cuisines= styles of cooking, foodway"s= sum of cultures habits, customs, beliefs, and preferences concerning food. Five characteristics of a nutritious diet: adequacy- enough, sufficient amount of engery/calories, balance- proportionality, calcium and iron, calorie control. Energy density- calories per gram/weight/volume: moderation, variety. Six classes of nutrients: carbohydrate, lipids/fats, protein, vitamins, minerals, water. Organic nutrients= carbon containing derived from living things: carbohydrates, lipids, protein, vitamins. A nutrient wont have both rda and ai. Requirements apply to healthy people over the age of two. Energy yielding nutrients: lipids, protein, carbohydrate. Non energy yielding nutrients: vitamins, minerals, water. Amount of calories per gram: carbohydrates- 4, lipids- 9, protein- 4, alcohol (energy contributor by not a nutrient)- 7. How to find calories from fat: number of fat calories divided by total calories then times 100.