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Intro. Nutrition
| Question | Answer |
|---|---|
| Which of the following is a definition of "nutrients"? | chemicals in food used by the body for growth and health |
| An essential nutrient: | must be obtained from food |
| A food contains 15 grams of carbohydrate, 3 grams of protein, and 1 gram of fat. How many calories does this food contain? | 81 calories |
| How many calories are supplied by a vitamin? | 0 |
| Which nutrient is the medium for all bodily processes | water |
| The energy-yielding nutrients are: | protein, carbohydrate, and fats |
| Which of the following is a cause of death in which diet plays a part? | high blood pressure cancer heart disease |
| Since the 1980s, prevalence of overweight has: | increased |
| __________ refers to all chemical processes that occur in living cells. | metabolism |
| A serving of food contains 10 grams of carbohydrate, 2 grams of protein, and 4 grams of fat. Based on this information, a serving of this food supplies _________ calories? | 84 |
| A healthful diet can be described by which of the following? | balance, moderation, and variety |
| Nutrient density refers to foods that: | are rich in nutrients but relatively low in calories |
| The Dietary Reference Intakes (DRI) for nutrients are generally: | designed to be adequate for almost all healthy people |
| When it comes to nutrient intake: | too much can be dangerous |
| Which of the following describes an action that applies to the Dietary Guidelines for Americans? | avoid oversized, supersized portions enjoy your food, but eat less switch to fat-free or low fat (1% milk) |
| Foods in a given food group in MyPlate are equivalent in their content of: | vitamins and minerals |
| Typical Americans eat: | too many calories and solid fat |
| Which of the following is a convenient way to determine appropriate portion sizes and avoid consuming extra calories? | your hand |
| Food labels list ingredients in: | descending order of predominance (by weight) |
| A statement linking the nutritional profile of a food to a reduced risk of a particular disease is known as a: | health claim |
| Food is pushed through the esophagus by: | peristalsis |
| Which of the following protects the stomach from the damaging effects of the hydrochloric acid? | mucus |
| Bile functions as: | an emulsifier |
| Bicarbonate: | neutralizes acid from the stomach |
| Villi and microvilli are fingerlike and hairlike projections that line the small intestines. Their purpose is to: | increase surface area of the small intestine |
| Nutrients are absorbed in the: | small intestine |
| Intestinal gas is produced by: | bacterial fermentation |
| Metabolism takes place in the: | liver |
| Virtually infinite storage for energy is found in: | fat cells |
| It has been awhile since your last meal and you are feeling hungry. Which part of the brain is sending these signals? | hypothalamus |
Created by:
lcasey133
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