To nourish the body adequately, one must

Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

Normal Size Small Size show me how

Nutrition

final exam

Question	Answer
The result of those processes whereby the body takes in and uses food for growth, development, and maintenance of health is	nutrition
Nutritional status is deteremined by	diet
To nourish the body adequately, one must	eat foods containing the six classes of nutrients
Nutrients used primarily to provide energy to the body are	carbohydrates, proteins, and fats
Nutrients used mainly to build and repair body tissues are	proteins, vitamins, and minerals
Foods such as potato chips, cakes, sodas, and candy are called	low-nutrient-density foods
An inadequate intake of the six classes of nutrients in the diet may result in	malnutrition
The cumulative effect of a high-fat diet could be	heart disease
Malnutrition could be caused by	disease
A cumulative condition is one that develops	over several years
Nutritional status can affect the body's ability to	resist disease
Infants, young children, adolescents, pregnant adolescents, and the elderly are among those prone to	malnutrition
Organic nutrients are substances containing	a carbon atom
Which of the following would be an organic nutrient?	fat, water, calcium, selenium? fat
Hunger is a __________ response to the body	physiological
Food customs means one's food ______	habit
Food customs may be based on	religion or nationality
Moving to a new environment or experiencing a change in salary usually influences	established food habits




a balanced diet is one that includes	all six classes of nutrients
Fruits and vegetables are rich sources of	vitamins
Teenagers should have a serving of milk (or its substitude)	three times a day

Breads, cereals, rice, and pasta are rich sources of	carbohydrates
Milk and its products are the best dietary source of	protein and fats, calcium, and carbohydrates
Daily intake from the meat group should be ___ oz	5 1/2
Foods from the meat group are rich sources of	proteins
Excessive amounts of salt in the diet are thought to contribute to	hypertension
The Nutrition Labeling and Education Act of 1990 requires that	descriptive words used for foods be standardized
Foods rich in complex carbohydrates, such as breads and cereals, are also excellent sources of	dietary fiber and B vitamins
When choosing foods from the meats, poultry, and fish food group, one should be careful to select foods that are low in	saturated fats and cholesterol
The two vitamins that the Nutrition Labeling and Education Act of 1990 requires be includes as amounts per serving on food labels are	vitamins A and C
Immoderate use of alcoholic beverages by pregnant women can cause	birth defects
Digestion begins in the	mouth
Most of the digestive processes occur in the	small intestine
The small intestine is divided into three segments. They are, in descending order,	duodenum, jejunum, ileum
The fluid mixture that moves from the stomach through the pyloric sphincter is called	chyme
A muscular movement that moves food down the I tract is called	peristalsis
They pyloric sphincter is between the	stomach and duodenum
Maltase, sucrase, and lactase are produced in the	small intestine
Bile is needed to digest	fats
When energy intake is greater than energy output, the body weight will	increase
The three main groups of carbohydrates are	monosaccharides, disaccharides, and polysaccharides
Galactose is a product of the digestion of	milk
The simple sugar to which all forms of carbohydrates are ultimately converted is	glucose
A fibrous form of carbohydrate that cannot be digested is	cellulose
Glycogen is stored in the	liver and muscles
Glucose, fructose, and galactose are	monosaccharides
Before carbohydrates can be metabolized by the cells, they must be converted to	glucose
The only form of carbohydrate that the brain uses for energy is	glucose
The substance that helps the liver convert glycogen to glucose is	glucagen
Starch is the form in shich glucose is stored in	plants
The enzyme in the mouth that begins the digestion of starch is	salivary amylase
Cellulose is not digestible by	humans
Carbohydrates should provide approximately	half of the calories in the U.S. diet
Glucose metabolism is controlled mainly by the hormone	insulin
What are the functions of fat?	provides: energy, carry essential fatty acids and fat-soluble vitamins, protection to organs and bones, insulation from cold, satiety
Fats are composed of	carbon, hydrogen, and oxygen and are found in both animal and plant foods
Digestion of fat occurs mainly in the	small intestine
An excess of fat in the diet can result in	obesity and possibly heart disease or cancer
Carbohydrate is the major source of	energy
Carbohydrate is composed of	carbon, hydrogen, and oxygen
One gram of carbohydrate provides	4 calories
One gram of fat provides	9 calories
Digestion of carbohydrates begins in the	mouth, continues in the stomach, and is completed in the small intestine
Fats provide the most concentrated form of	energy
Adipose tissue is useful because it	protects and insulates
Atherosclerosis is thought to increase the risk of	heart attacks
A diet grossly deficient in fats may be deficient in	linoleic acid
Invisible fats can be found in	cake and cookies
Plant foods that contain saturated fats are	coconut and chocolate
When a polyunsaturated vegetable oil is chaned to a saturated fat, the process is called	hydrogenation
Linoleic acid is one of the fatty acids that is known to be	essential to the human diet
Cholesterol is thught to contribute to	atherosclerosis
another name for fats is	lipids
Three groups of lipids found naturally in the human body and in food are triglycerides, phospholipids, and	sterol
What are the three group of lipids found naturally in the human body and in food	triglycerides, phospholipids, and sterols
Fatty acids are organic compounds of carbon atoms and	hydrogen atoms
Cholesterol is a	sterol
HDL (high-density lipoprotein) is sometimes called	good cholesterol
For digestion, fats require the help of gastric lipase,	bile, and pancreatic lipase
the building block of proteins are	amino acids
Proteins are essential because they are the only nutrient that contains	nitrogen
Corn, peas, and beans are incomplete	protein foods
Protein deficiency may result in	edema
Good sources of complete protein foods are	eggs and ground beef
One gram of protein provides	4 calories
Complete proteins contain all the essential	amino acids
the primary function of protein is to	build and repair body cells
Once proteins reach the small intestine, chemical digestion continues through the action of	pancreatic enzymes
It is unwise to regularly ingest excessive amount of protein because it can contribute to	heart disease
What are fat soluble vitamins?	vitamins A, D, E, and K
What are water soluble vitamins?	vitamins B complex and vitamin C
The daily vitamin requirement is best supplied by	eating a well-balanced diet
Fat-soluble vitamins are slower than water-soluble vitamins to exhibit	deficiencies
Night blindness is caused by a deficiency of	vitamin A
Good sourcees of thiamine include	wheat germ and liver
Water-soluble vitamins include	thiamin, riboflavin, niacin, B6, B12
Injections of B12 are given to the treatment of	pernicious anemia
Blindness can result from a severe lack of	vitamin A
Organ meats are good sources of vitamins	thiamin, riboflavin, B12
Irradiated milk is a good source of	vitamin D
Good sources of vitamin C are	citrus fruits
The vitaminthat aids in the prevention of rickets is	vitamin D
The vitamin that is necessary for the proper clotting of the blood is	vitamin K
Vitamins commonly added to breads and cereals are	thiamine, riboflavin, niacin, and folate
The vitamin known to prevent scurvy is	vitamin C
Minerals are inorganic elements that help to	build and repair tissues
The trace minerals in the human body are defined as	those essential minerals found in very small amounts
Calcium is necessary for	healthy bones and teeth
Phosphorus is found in	poultry
The coloring matter of the blood is	hemolobin
Some of the common sins of iron deficiency anemia are	fatigue and weakness
Iodine is essential to health because it	affects the rate of metabolism
Sodium is often restricted in cardiovascular conditions because it contributes to	edema
Iron is known to be a necessary component of	hemoglobin
Liquid from cookin vegetables should be used to preparing other dishes because	mineral salts are soluble in water
Goiter can result from a deficiency of	iodine
a deficiency of calcium can cause	tetany
Sodium is especially important in	osmosis
Sulfur is found in all	body cells
Hypokalemia is caused by	potassium deficiency
Are minerals organic or inorganic?	inorganic (non-carbon-containing)element htat is necessary for the body to build tissues, regulate body fluid, they contribute to the production of energy
What are major and trace minerals?	major minerals require in amounts greater than 100 mg a day and the trace minerals, which are needed in amounts smaller than 100 mg a day
The DRI for sodium is	1,500 mg, or 3,800 mg of salt
What are the functions of water?	componenet of tissues providing structure and form, solvant for nutrients and waste, and nutrients, lubricant of joints and in digestion, regulate body temp by evaporation of perspiration, shock absorber
Fluid within the cells is called	intracellular fluid
Intravascular fluid contains	extracellular fluid
In a mixture of sugar and water, water is the	solvent
Water is essential for	hydrolysis
The solute in the extracellular fluid principally responsible for maintaining fluid balance is	sodium
The solute in the intracellular fluid principally responsible for maintaining fluid balance is	potassium
ADH causes the kidneys to	reabsorb water
The amount of water needed by individuals varies from	day to day
Positive water balance may cause	edema
A microorganism is a	tiny animal or plant
Salmonella bacteria are destroyed by heating foods to 140F for a minimum of	10 minutes
Someone who is capable of spreading an infectious organism but is not sick is called a	carrier
When an organism is infectious, it is	disease-causing
Most cases of food poisoning in the United States are caused by	careless handling of food in the kitchen
Food poisoning symptoms generally include	abdominal upset and headache
Salmonella infections amd stapylococcal poisoning are caused by	bacteria
The deadliest of the bacterial food poisoning is	botulism
The disease caused by a parasite sometimes found in pork is	trichinosis
The disease caused by a protozan and characterized by severe diarrhea is	dysentery
oods may be contaminated by	people
The temperatures in the danger zone that encourage bacterial growth are from	40F to 140F
Leftover foods should be	put in the refrigerator immediately after meals
Frozen foods should be thawed	in the refrigerator
An adverse physical reaction to a food is called food	allergy
Substances that cause altered physical reactions are called	allergens
One of the typical symptoms of food allergies is	hives
The simplest treatment for a food allergy is	elimination of the allergen
In cases of food allergy, an elimination diet may be prescribed to	find the allergen
Some foods that frequently cause an allergic reaction are	milk, eggs, and wheat
The infant developing in the mother's uterus is called the	fetus
A common form of anemia is caused by a lack of	iron
High blood pressure, edema, and albumin in theurine are symptoms of pregnancy-induced	hypertension
a common name given nausea in early pregnancy is	morning sickness
Folate and vittamin B12 requirements increase during pregnancy because of their roles in	building blood
The average additional daily energy requirement for the pregnant women during the last two trimesters is	300 calories
The additionalcalories required during pregnancy can be met by using an additional pint of	fat-free milk
Craving nonfood substances during pregnancy is known as	pica
During pregnancy, the average weight gain is	25-35 pounds
The period during which a mother nurses her baby is known as	lactation
Some appropriate substitutes for milk include	cheese and custard
The RDA/DRI for additional calories for a nursing mother is	500 calories
The daily diet during pregnancy and lactation should be based on	MyPyramid
Appropriate snacks for pregnant and lactating women include	fruits and raw vegetables
The duration of a normal pregnancy is	38-40 weeks
The fluid surrounding the fetus in the uterus is	amniotic fluid
During pregnancy, parenteral nutrition may be necessary for patients suffering from	hyperemesis gravidarum
Hearburn maybe preventd by	eating small, frequent meals
Pregnancy-induced hypertension may occur when diets containing unsufficient	protein
Gestational diabetes usually disappears after	the baby is born
Maternal malnutrition can lead to developmental or	mental regardation of the baby
The need for iron increases during pregnancy because of	the increase blood volume
Nutrient-dense foods provide substantial amounts of	vitamins, minerals, and proteins
Excessive vitamin A should be avoided during pregnancy because if may cause	birth defect
Gerontology is of increasing interest bacause it is the branch of medicine involved with	disease of older people
After the age of 51, nutrient requirement generally	remain unchanged
After the age of 51, calorie requirments generally	decrease
The iron requirement for women after the age of approximately 51 generally	decreases
As the metabolic rate slows with age, the calorie requirement is	decreased
Osteoporosis is a disease that causes	bones to become porous
Arthritis is a disease that causes	joints to become painful and stiff
Hypertension is related to diets high in	salt
Diets high in cholesterol content are thought to contribute to	heart disease
The general types of foods that should be limited in the low-calorie diet are	fatty foods
The low-calorie diet may be prescribed for	obesity
A proper weight reduction plan allows for loss of	1 to 2 pounds per week
Popular crash diets are potentially	hazardous
Normal weight may be greater than the amounts indicated on the	weight charts
The most common cause of overweight is	energy imbalance
The dysfunction of the thyroid gland in which the basal metabolic rate is lowered and the need for calories is reduced is called	hypothyroidism
The dysfunction of the thyroid gland in which the basal metabolic rate is raised and the need for calories is increased is called	hyperthyroidism
To lose 2 pounds per week, one must reduce weekly calories by	7,000
To lose 1 pound per week, one must reduce weekly calories by	3,500
The key to losing weight and maintaining the reduced weight is	changing eating habits
Strawberries, low-fat yogurt, poached egg, and whole wheat toast would be allowed on what type of diet?	calorie-restricted diet
Baking, roasting, broiling, boiling, and poaching are recommended for	both high and low-calorie diets
Fad diets are not recommended as reducing diets because they do not alter	eating habits
Someone on a weight reduction diet with the goal of losing 80 pounds should not weigh himself	daily
Diabetes mellitus is a metabolic disorder in which glucose	accumulates in the blood
The metabolism of glucose depends on insulin secreted by the	islets of Langerhans
Type 1 diabetes mellitus is treated by the	administration of insulin
The physician may recommend as part of the nutritional management of diabetes that the diet contain	15% to 20% proteins
Diets based on the exchange lists are appropriate for clients with	type 1 diabetes
When an excessive amount of glucose accumulates in the blood, the condition	leads to glycosuria
Diabetic coma is caused by	inadequate insulin
Type 2 diabetes usually occurs afterh the age of	40
Glucose-lowering medications have exactly the same effect as	insulin
Diabetic diets based on the exchange lists regulate amounts of	carbohydrate, calories, protein, and fat
Sodium adds	flavor to foods
Sodium is commonly found in	baking soda and baking powder
A client with angina pectoris might be advised to follow a diet in which	saturated fats are limited
Herbs, spices, and flavorings may be used in	sodium-restricted diet
A sodium-restricted diet may be ordered for clients with	congestive heart failure
When water accumulates in body tissue the condition is called	edema
It is thought that excessive fats in the blood over time contribute to	congestive heart failure
Table salt is over 40%	sodium
In a low-cholesterol diet fat-free milk is used instead of	whole milk
Cholesterol is found in	food and in body tissue
When preparing foods for the low-fat diet, visible fats must be removed from	meats
On the low-cholesterol diet, saturated fat are	reduced
Saturated fats are usually solid at	room temperature
Polyunsaturated fats are usually liquid at	room temperature
When the heart muscle reacts with pain because of inadequate blood supply after activity, the condition is called	angina pectoris
Some examples of blood lipids are	triglycerides
Examples of foods particularly rich in potassium are	bananas and oranges
The kidneys maintian the body's	acid-base balance, electrolyte balance, and fluid balance
The specialized part within each nephron that actually filters the blood is called	glomerulus
Kidney disorders may be caused by	diabetes, infections, and burns
When renal tissue has been destroyed to a point at which it can no longer filter the blood, the following occurs:	uremia
The general term referring to the inflammatory diseases of the kidneys is	nephritis
The term referring to the hardening of renal arteries is	nephrosclerosis
The rare hereditary disease causing cysts to develop on the kidneys is called	polycystic kidney disease
The condition in which stones develop in the kidneys, ureters, or bladder is called	nephrolithiasis
Because its nitrogenous wastes contribute to uremia, the following nutrient may be restricted in diets of renal clients:	protein
Kidney dialysis is a means of	removing toxic substances from the blood
Sodium and water may be restricted in the diets of renal clients because they	contribute to fluid retention
If osteomalacia occurs in renal clients, the following nutrient may be prescribed:	calcium
In a case of hyperkalemia, the following nutrients may be restricted:	potassium
Fruits are an especially rich source of	potassium
The vitamins renal clients may have an increased need for are	vitamins B, C, and D
An excess of the following nutrient can compound bone loss in renal clients:	phosphorus
Purine,rich foods include	meats
An example of nitrogenous waste found in the urin is	urea
Dyspepsia may be an indication of serious	gastrointestinal disturbance
Hiatal hernia clients may be more comfortable with	small, frequent meals
Peptic ulcers can occur in the	stomach or the duodenum
Protein foods may be somewhat restricted in cases of peptic ulcers because they	stimulate gastric acid secretions
Diverticulosis may be prevented with a	high-fiber diet
Food residue is ultimately evacuated in the	feces
Large amounts of food residue cause an increase in	fecal mater
The following would be recommended for the high-fiber diet:	bran cereal
The following would be allowed on a low-residue diet:	macaroni and cheese
Ulcerative colitis clients may be	malnourished
The following foods would be recommended for an ulcerative colitis client, provided the client tolerates milk:	cream of tomato soup with crackers
The liver converts	glucose to glycogen
Cirrhosis is a	liver disease characterized by cell loss
Ascites is an	accumulation of fluid in the abdomen
Hepatitis may be caused by	viruses or toxic agents
Gallbladder problems may require	cholecystectomy
Inflammation of the pancreas is called	pancreatitis
Cancer growth called a tumor can also be called a	neoplasm
Carcinogens may include	viruses
Carcinogens include some	chemical substances
Cancer clients may suffer from	cachexia
Radiation and chemotherapy may create food	aversions
It is thought that cancer may be caused by frequent ingestion of	smoked meat over a long period
High-fat diets have been associated with	breast and prostate cancer
Phytochemicals are abundantly supplied in	fruits and vegetables
High intakes of soy foods are associated with	decreased risk of breast and colon cancer
Cachexia is the result of	continued anorexia and weight loss

Created by: 100000355407694

"Know" box contains:
Time elapsed:
Retries: