WGU C787 Nutrition Final Study Guide 1.What policy changes were made to recommendations to prevent
chronic diet related diseases?: RDAs were expanded into several DRI
Categories
2.RDA: Recommended Daily Allowances- a healthy diet has nutrients
nearing this amount
3.DRI: Dietary Reference Intakes
4.Serving Size: Always found on a nutrition label
5.AMDR (macronutrients): Carbs, fats, proteins, minerals, vitamins,
and H2O Acceptable Macronutrient Daily Range
6.Carbohydrates: 45-65% of daily calories
7.Protein: 10-35% of daily calories
8.Fat: 20-35% of daily calories
9.Tolerable Upper Intake Level: highest level of daily consumption
that data shows cause no harm, ensures people don't take too much
10.How is the estimated average requirement used (EAR)?: Guides
recom- mendations and menu planning for communities 1 / 2
11.How much of the "My Plate" is fruits and Vegetables?: 1/2 the plate
12.What is the biggest nutritional benefit of fruits and veg?: Decreased
risk of cancer
13.What vitamin can not be found in fruits and veg?: B12
14.How many servings of fruits and veg should you eat a day?: 9
15.True/false does skim milk have the same amount of Ca and Protein as
full fat?: True
16.DRI for whole grains: 1/2 of all grain consumed should be whole
grains
17.DRI for trans fat and sugar?: none
18.DRI for protein?: 60gm/day (0.8gm/kg)
19.Which carbohydrate causes you to get hungry faster?: High
glycemic index carbohydrates
20.Foods that are high in iron?: Dark leafy vegetables, legumes, red
meat, and nutes
21.Healthy LDL level: <120
22.Limit cholesterol to: <30
23.Saturated fat: <7% of total daily calories
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