Test #1
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| What are the Six Classes of Nutrients? | 1) Carbohydrates2)Lipids3)Proteins4)Vitamins5)Minerals6)Water
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| Which of the classes of Nutrients are the Energy Yielding Nutrients? | Carbohydrates, Lipids, and Proteins
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| Which of the classes of Nurtients are NON Energy Yielding Nutrients? | Vitamins, Minerals, and Water
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| Calories = ? | ? = Energy
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| How many kilocalories per gram do Carbohydrates have? | 4 kilocalories per gram
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| How many kilocalories per gram do Lipids have? | 9 KiloCalories per gram
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| How many kilocalories per gram do Proteins have? | 4 kilocalories per gram
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| Name some reasons that influence food choices... [6 reasons] | 1)Time and Convenience2)Taste and Culture3)Habits and Emotions4)Social Reasons and Trends5)Advertising6)Financial Constraints
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| What is Nutrition? | Nutrition is the science that studies the nutrients and compounds in foods that you eat nourish and affect your body finctions and health.
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| What is the #1 cause of death? | Heart Disease
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| What is the #2 cause of death? | Cancer
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| What is the #3 cause of death? | Stroke
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| What are essential nutrients? | nutrients that either can not be sunthesized by the body or can not be synthesized in amounts sufficient to meet physiological needs (you must have them to function)
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| What do MACROnutrients consist of? | Carbohydrates, Lipids, and proteins(need MORE of these in your diet)
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| What do MICROnutrients consist of? | Vitamins and Minerals (need less of these in your diet)
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| What do MACROnutrients (carbs, lipids, & proteins) do for your body? [4 things] | 1)provide energy in the form of calories2)build and maintain body tissue3)transport nutrients4)maintain healthy immune system
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| What do MICROnutrients (vitamins and minerals) do for your body? | they are required for numerous chemical reactions to occur
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| What are the SIX steps to the scientific method? | 1)observation2)hypothesis3)experiment4)hypothesis supported/not supported5)publication in a peer reviewed journal6)replication
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| What is undernutrition? | a state of inadequate nutrition where a person is not meeting their nutrition needs
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| What is malnourished? | the long term outcome of overnutrition
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| What is overnutrition? | a state of excess nutrients and calories in the diet
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| what is the most common nutrition in the United States? | Overnutrition
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| What are three principles involving healthy eating? | 1)Balance2)Variety3)Moderation
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| What does it mean to be eating a balanced meal? | a balancing meal consists of choosing food to meet nutrient and health needs--also consuming adequate amounts of each essential nutrient, fiber and energy
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| What does it mean to be eating a variety for a meal? | to eat a variety for a meal means to consume a variety of foods (foods that differ from day to day)
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| What does it mean to eat in moderation? | Eating in moderation means eating appropriate amounts--limiting certain foods significantly and limiting energy to match your individual needs
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| What does DRIs stand for? | Dietary Reference Intake
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| What is Dietary Reference Intakes (DRIs) | specific reference values for each nutrient issued by the US national Academy of Sciences Institute of Medicine
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| What are the 5 reference values of the Dietary Reference Intakes(DRIs)? | 1)Estimated Average Requirement (EAR)2)Recommended Dietary Allowance(RDA)3)Adequate Intake (AI)4)Tolerable Upper Limit(UL)5)Acceptable Macronutrient distribution Range (AMDR)
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| What does EAR stand for? | Estimated Average Requirement
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| What is the Recommended Dietary Allowance (RDA)? | the average amoiunt of a nutrient that is known to meet the needs of 97-98% if individuals of similar age and gender
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| What does UL stand for? | Tolerable Upper Limit
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| What is the Tolerable Upper Limit (UL)? | it refers to the highest amount of a nutrient that is unlikely to cause harm
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| What does AMDR stand for? | Acceptable Macronutrient Distribution Range
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| What is the acceptable macronutrient distribution range(AMDR)? | the range of intake for the energy providing nutrients
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| What are some dietary guidelines for americans? (9 guidelines) | 1)adequate nutrients2)weight management3)physical activity4)food groups5)fats6)carbohydrates7)sodium and potassium8)alcohol9)food safety
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| Transfat and saturated fat are related to what disease? | cardiovascular disease
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| If a food label reads that there are a total of 120 calories per serving and 45 or those calories come from fat, what is the percentage of caolries that come from fat? | (45/120)= .375 x 100= 37.5%
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| What are the two types of digestion? | mechanical and chemical (both have to be occuring for the digestion process to work)
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| Where does digestion begin? | in the mouth when one chews and mixes their food with saliva.
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| What does the nervous system do during digestion? | the brain and hormones connunicate are needed for food and drink
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| what does the circulatory system do during digestion? | it transports, both into and out of the body
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| what does the lymphatic system do during digestion? | it helps maintain internal fluid environment and it also transports fat-soluble vitamins and fat from the intestinal tract to the blood
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| what does the excretory system do during digestion? | it eliminated wastes from the circulatory system and the kidney filter the waste from the blood
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| Name two surgery's that disrupt digestion. | Gastric Bypass (not reversible) and Lap-Band Surgery (reversible)
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| Q. (T/F) A Person who is obese can also be malnourished? | True
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| Q. (T/F)Licensing dietitians provides a way to identify people who have met who have met minimum standards of education and experience nutrition | True
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| Q. In what order are ingredients listed on a food label? | In descending order by weight
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| Q. What is the process that breaks down food into absorbable units? | Digestion
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| Q. (T/F) Bariatic Surgery is recommended for individuals who have 30 or more pounds to lose | False (40 or more, 35 owith morbidity)
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| Q. Healthy eating choices involve the principles of __________, _______________, and ___________. | balance, moderation, and variety
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| Q. (T/F) The number of obese and overweight people in the U.S. is declining thanks to public education efforts? | Fasle
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| Q. Having cake and ice cream as part of a birthday celebration is an example of which food choice factor? | Habit
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| What is the most energy-rich of the nutrients? | fat
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| Q. Regurgitatied foor due to GERD (acid reflux)has what sort of pH balance? | acid
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| Q. (T/F)Bicarbonate functions as an emulsifier in the large intestines? | False
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| Q. Where do most digestive enzymes come from? | the pancreas
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| Q. What is the gateway between the end of the small intestines and the large intestines called? | ileocecal sphincter
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| Q. (T/F) Digestive disorders are typically confined to the stonach. | False
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| Q. (T/F) Bile is made in the pancreas and stored in the gallbladder | False
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| Q. (T/F) a functional food is one that provides all the basic nutrients in adequate amounts. | False
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| Q. In nutrition what does the word ESSENTIAL mean? | it means the nutrients necessary for health that can not be manufactured by the body in suffieient quantities to meet physiological need, to must be ingested.
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| Q. (T/F)For a healthy adult, fat shold compries 20-35% of one's daily calories. | True
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| What is the healthy range for protein intake for a healthy adult? | 10-35%
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| What is the only animal product that contains carbohydrates? | milk
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| What are long chains of sugar units arranged to form starch or fiber? | complex carbohydrates
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| What are the three most important monosaccharides? | frustose, galactose, and glucose
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| What are two monosaccharides linked together called? | disaccharide
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| What are the most important disaccharides? | lactose, maltose and sucrose
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| What is the sweetest tasting mono and di saccharide? | fructose
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| What is another name for Glucose? | dextrose
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| Blood levels are increased in _________glycemia. | hyper
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| Blood Levels are decreased in _________glycemia | hypo
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| What percent of people are lactose intolerant? | 25%
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| What does it mean to be lactose intolerant? | one is unable to break the disaccharides apart
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| What are the 3 catagories of Polysaccharides? | starch, glycogen, and cellulose
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| Plants store carbohydrates as ________. | a starch
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| Human Beings store carbohydrates as _____________ | glycogen
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| How do plants make their own food? | through photosynthesis
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| What are the two types of fiber? | soluble, and insoluble
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| What is a chronic disease? | it's a long-term degenerative disease characterizer by deterioration of the body's organs
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| What are the three types of diabetes? | Type I, Type II, and gestational diabetes
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| Which type of diabetes is not preventable, and cannot be cured? | Type I
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| (T/F) Dental decay is THE MOST COMMON disease in the American Population? | TRUE
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