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Nutrition
Quizz 2 Chap 3-4
| Question | Answer |
|---|---|
| Hunger is best described as | a physiological desire to consume food |
| The human body is organized into the following structural levels (smallest to large) | atoms, molecules, cells, tissues, organs, systems |
| The term used to describe the process in which foods are broken down into their component molecules is | digestion |
| The chemical environment of the stomach is | very acidic |
| Bob eats his breakfast, and his GI tract will now begin in the process of digesting and absorbing the nutrients from this meal. What is the order in which each of the organs of the GI tract will work to achieve the process. | mouth, esophagus, stomach, small intestine, large intestine |
| What is chyme? | mixture of partially digested food, water, and gastric juices |
| Which of following would NOT be recommended for the treatment of GERD | eating 2 large meals a day |
| Mechanical digestion begins in the | mouth |
| A painful sensation in the chest that results from gastric juices seeping back up into the esophagus is called | gastroesophageal refulx (GERD) |
| What is the primary cause of peptic ulcers? | Helicobacter pylori |
| The conversion of the digested mass of food into feces occurs in the | large intestine |
| Which of the following is an example of the central nervous system's role in digestion? | The aroma of grilled foods triggers salivary cells to stimulate the salivary glands |
| Peristalsis that begins in the small intestine and surges upwards results in | vomiting |
| Which of the following is known as a "hunger hormone? | ghrelin |
| Carbohydrates contain | carbon, hydrogen, and oxygen |
| Which of the following would be a good snack choice for someone trying to reduce sugar intake? | unsweetened dried cranberries |
| Which of the following enzymes is found in the mouth? | salivary amylase |
| Which of the following are the preferred fuels for MOST body function? | carbohydrate and fat |
| After a meal, which hormone is responsible for moving glucose into the body's cells? | insulin |
| A diet low in fiber is associated with an increased risk of developing | diverticulosis |
| Which of the following is NOT a health problem related to eating too much sugar? | hyperactivity in children |
| Meat is NOT a good dietary source of glycogen. Why? | Most of the glycogen found in meat is broken down when the animal is slaughtered |
| The term "enriched" on a food label signifies that | the nutrients in the food were lost during processing and then added back in |
| Aspartame cannot be used to prepare cooked foods because | heat destroys its flavor |
| In the diet, the nondigestible parts of plants that form the support structures of leaves, stems, and seeds are known as | dietary fiber |
| A condition marked by blood glucose levels that are below normal levels is | hypoglycemia |
| Which of the following types of bread contains the most fiber? | 1 slice of pumpernickel bread |
| Whole-grain flours are rich source of fiber because they retain the grains | bran, endosperm, and germ |
| The primary energy source used by the body during intense exercise is | carbohydrate |
| Foods in which nutrients are added that did not originally exist in that food are known as | fortified |
| A diet that provides the proper combination of energy and nutrients and is adequate, moderate, balanced, and varied. | healthful diet |
| information on a Nutrition Facts panel that identifies how much a serving of food contributes to your overall intake of the nutrients listed on the label; based on an energy intake of 2,000 Calorie per day. | Percent Daily Values (%DVs) |
| Excessive consumption of sodium is link to | high blood pressure, loss of calcium from bones, bone loss and bone fractures |
| Provides energy but not nutrients, it depresses the nervous system and is toxic to liver and other body cells | Alcohol |
| clean your hands, separate raw, cooked, cook foods to a safe temp, chill(refrig.) perishable foods promptly. | Healthy eating patterns |
| eat in moderation, eat a variety of foods, consume the right proportion of each recom. food group, inc. their physical activity, set goals | USDA Food Patterns |
| No red meat eaten only monthly, and eggs, poultry, fish, and sweets are eaten weekly, making the diet low in saturated fats and refined sugars. | Mediterrean Diet |
| Calories from solid fats and/or added sugars that provide few or no nutrients. USDA recommends that you limit the empty calories you eat to a small number | Empty Calories (high-sugar foods and alcoholic beverages) |
| Eat at lease 2 1/2 cups of vegetables each day, vegetables provide A and C, folate, potassium, and magnesium | vary your veggies |
| A serving size that is 1 ounce, or equivalent to an ounce, or equivalent to an ounce, for the grains and the protein foods section of MyPlate. | Ounce-equivalent (oz-equivalent) |
| A complex carbohydrate consisting of long chains of glucose. | Polysaccharide |
| A polysaccharide stored in plants; the storage form of glucose in plants. two forms of starch. | starch (amylose and amylopectin) |
| The process by which the breakdown of fat during fasting states results in the production of ketones. | ketosis |
| A condition in which excessive ketones are present in the blood, causing the blood to become very acidic, which alters basic body functions and damages tissue. Untreated ketoacidosis can be fatal, condition found in individuals with untreated DM. | ketoacidosis |
| The hormone secreted by the alpha cells of the pancreas in response to decreased blood levels of glucose; it causes the breakdown of liver stores of glycogen into glucose. | glucagon |
| A condition marked by blood glucose levels that are below normal fasting levels. | hypoglycemia |
| The system that assigns ratings (or values) for the potential of foods to raise blood glucose and insulin levels. | glycemic index |
| The amount of carbohydrate in a food multiplied y the glycemic index of the carbohydrate. | glycemic load |
| tooth decay, no link to hyperactivity in children, unhealthful levels of blood lipids, diabetes and obesity | Sugars blamed for many health problems |
| provide more nutrients and fiber than foods made with enriched flour. | Whole-grain foods |
| is very high in fiber and contains most of the grain's vitamins and minerals. | Whole grain whole; bran(outermost covering) |
| contains most of the grain's carbohydrates and protein | Whole grain whole; endosperm midsection) |
| surrounded by the endosperm, and is rich in healthful fats and some vitamins. | Whole grain whole; germ (deep in the base of the kernel) |
| The adequate intake for fiber per day for women and men? | 25g /day and 38g/day |
| Foods high in fiber | whole grains, cereals, legumes, and other vegetables, fruits, and nuts. |
| Sucrose, fructose, honey and brown sugar, that contribute to calories energy. | Nutritive sweetners |
| Manufactured sweeteners that provide little or no energy, also called alternative sweeteners. | Non-nutritive sweeteners |
| Genetic disorder that prevents the breakdown of the amino acid phenylalanine. person with PKU cannot metabolize phenylalanine, it builds up to toxic levels in the tissues of the body and causes irreversible brain damage, infants are tested for PKU. | Phenyketonuria (PKU), source of protein meat and milk for growing childern |
Created by:
agordon57