ATI NUTRITION EXAM QUESTIONS WITH COMPLETE SOLUTIONS VERIFIED ANSWERS
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Course
ATI NUTRITION
Institution
ATI NUTRITION
ATI NUTRITION EXAM QUESTIONS WITH COMPLETE SOLUTIONS VERIFIED ANSWERS
Recommended Dietary Allowance (RDA)
the average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people; a goal for dietary intake by individuals
Estimate Average Re...
ATI NUTRITION EXAM QUESTIONS
WITH COMPLETE SOLUTIONS
VERIFIED ANSWERS
Recommended Dietary Allowance (RDA)
the average daily amount of a nutrient considered adequate to meet the
known nutrient needs of practically all healthy people; a goal for dietary
intake by individuals
Estimate Average Requirement (EAR)
the amount of a nutrient required to meet basic requirements for half of
the people in a particular population
Adequate Intake (AI)
Insufficient scientific data to determine EAR and RDA
Next best estimate of amount of nutrient needed to maintain good health
Tolerable Upper Intake Level (UL)
the maximum daily amount of a nutrient that appears safe for most
healthy people and beyond which there is an increased risk of adverse
health effects
Acceptable Macronutrient Distribution Range (AMDR)
,the range of macronutrient intakes that provides adequate levels of
essential nutrients and is associated with a reduced risk for chronic
disease
130 g
minimum amount of carbs needed to fuel brain
Monosaccharides
glucose, fructose, galactose
Disaccharide
sucrose, lactose, maltose
Polysaccharides
starch, fiber, and glycogen
25g for women, 38g for men
recommended daily fiber intake
complete proteins
proteins that contain all nine of the essential amino acids, animal
products and soy
incomplete proteins
proteins that lack one or more of the essential amino acids, plant
products
0.8 g/kg
RDA for protein
saturated fats
, A fat that is solid at room temperature and found in animal fats, lards,
and dairy products.
unsaturated fats
A fat that is liquid at room temperature and found in vegetable oils, nuts,
and seeds.
monounsaturated fats
olives, canola oil, avocados, peanuts
polyunsaturated fatty acid
corn, wheat germ, soybean, safflower, sunflower, and fish
Vitamin C
tomatoes, peppers, green leafy vegetables, strawberries
Vitamin C deficiency
Scurvy
Thiamin (B1)
Meats, grains and legumes
Thiamin deficiency
Beriberi
Riboflavin (B2)
Milk, meats and Green leafy vegetables
Riboflavin deficiency
cheilosis
Niacin (B3)
meats, legumes, milk, whole grain, enriched bread and cereal
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