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nutrition midterm
| Question | Answer |
|---|---|
| Substance containing no carbon or not pertaining to living things | Inorganic |
| Number of indispensable nutrients for human beings | 40 |
| Most substances containing carbon-hydrogen bonds | Organic |
| Substance containing nitrogen | protein |
| Energy (kcal) required to increase temperature of 1 kg of water from 0°C to 10°C | 100 |
| Nutrient with the highest body concentration | water |
| Nutrient with the highest energy density | fat |
| A water-soluble vitamin | vitamin c and b |
| Number of indispensable minerals for human beings | 16 |
| An inert medication | placebo |
| fat-soluble vitamins | vitamin A, d, e, k |
| The recommended intake is set at the population mean | Energy |
| Measurement of physical characteristics | Anthropometrics |
| Inspection of skin, tongue, eyes, hair, and fingernails | physical exam |
| A nutrient deficiency showing outward signs | overt deficiency |
| A nutrient deficiency in the early stages | subclinical deficiency |
| The goal of Healthy People is to | set goals for the nation's health over the next 10 years. |
| Factors known to be related to a disease but not proven to be causal are called | risk factors |
| Of the ten leading causes of illness and death, how many are associated directly with nutrition? | 4 |
| A person who assists registered dietitians has the formal title of | dietetic technician |
| Terms that describe a food that provides health benefits beyond its nutrient contribution include all of the following except | phytonutritional food. |
| Nonnutrient substances found in plant foods that show biological activity in the body are commonly known as | phytochemicals |
| Which of the following is characteristic of an essential nutrient? | Cannot be made in sufficient quantities by the body |
| What is the weight (lbs) of the "reference" adult female? | 126 |
| What is the AMDR for carbohydrate? | 45-65% |
| What are the "ABCDMV" principles of diet planning? | Adequacy, balance, kcalorie control, nutrient density, moderation, and variety |
| Nutrient dense refers to foods that | provide more nutrients relative to kcalories |
| An empty-kcalorie food is one that contains | excess energy and little or no protein, vitamins or minerals. |
| What two major nutrients are supplied by the fruit and vegetable groups? | Vitamins A & C |
| A cup of fresh blueberries is about the size of a | baseball |
| Which of the following is a feature of the exchange list system? | All foods are grouped according to their content of carbohydrate, protein, and fats |
| Approximately what minimum percentage of all grains consumed by a person should be whole grains? | 50 |
| Which of the following is a characteristic of food serving sizes? | Serving sizes on food labels are not always the same as those of the USDA Food Guide |
| Food labels express the nutrient content in relation to a set of standard values known as the | daily values |
| Which of the following is a feature of the FDA's regulations of food label health claims? | There are four grades of health claim quality: A, B, C, and D |
| Refined grain products contain only the | endosperm |
| What mineral is added to refined flours in the enrichment process? | iron |
| Population groups such as sedentary older men, sedentary younger women, and active older women have a daily energy need (kcalories) of approximately | 2000 |
| What is a flexitarian? | A vegetarian who occasionally eats small amounts of meat |
| Which of the following describes the anatomy of the gastrointestinal tract? | A flexible muscular tube |
| What is one function of the pyloric sphincter? | Prevents the contents of the small intestine from backing up into the stomach |
| After swallowing, in what order does food pass through the regions of the GI tract? | Stomach, duodenum, jejunum, ileum, colon |
| Which of the following is a feature of peristalsis? | It consists of wavelike muscular contractions resulting from alternate tightening and relaxing of circular muscles and longitudinal muscles |
| What is meant by the term "motility" in reference to the GI tract? | The ability of the GI tract muscles to move |
| What is the function of mucus in the stomach? | Protects stomach cells from gastric juices |
| What is a function of hydrochloric acid in the stomach? | creates an optimum acidity |
| What types of enzymes are responsible for hydrolyzing the proteins in foods? | proteases |
| Which of the following is a significant property of dietary fiber? | promotes water retention of stools |
| What is the function of bile? | emulsifies fat |
| When alcohol and barbiturates are ingested, they are absorbed from the gastrointestinal tract and transported first to the | liver |
| The living bacteria found in yogurt are known as | probiotics |
| The maintenance of the body's constant internal conditions is guided by the principle known as | homeostasis |
| Controls the entry of chyme into the duodenum | pylorus |
| Controls the entry of chyme into the colon | ileocecal valve |
| Prevents food from entering the windpipe when swallowing | epiglottis |
| Substance that helps make or break a chemical bond | enzyme |
| A component of gastric juice | hydrochloric acid |
| Organ that releases bile into intestines | gallbladder |
| Organ that synthesizes bile | liver |
| Fingerlike projection of small intestinal lining | villus |
| Carries fat-soluble vitamins | lymphatic system |
| Hormone that triggers release of gastric acid | gastrin |
| Hormone that signals release of bile | Cholecystokinin |
| After sitting through a two-hour lecture in math, your stomach is growling. You have just learned about surface area and its role in mathematics. Your classmate points out that surface area is also an integral part of the absorption of nutrients | through the presence of the enormous number of villi and microvilli |
| In which of the following are ample amounts of carbohydrates almost always found? | plant foods |
| What type of nutrient is starch? | comlex carb |
| What is the reaction that links two monosaccharides together? | condensation |
| The chemical reaction by which starch is split into monosaccharides is termed | hydrolysis |
| Glycogen is stored mainly in which of the following tissues? | muscle and liver |
| What is the primary storage form of carbohydrate in the body? | glycogen |
| What are cellulose, pectin, hemicellulose, and lignin? | fibers |
| Which of the following is an example of the difference between the chemical bonds in starch and those in cellulose? | Cellulose bonds are not hydrolyzed by human enzymes |
| A "functional fiber" is one that | is extracted from plants and has a beneficial health effect. |
| What is the chief reason that many people with lactose intolerance can consume foods containing some lactose without suffering any symptoms? | A change occurs in the GI bacteria |
| Disaccharide containing fructose | sucrose |
| Chemical reaction that links two molecules together | condensation |
| Chemical reaction that splits a larger molecule into smaller | hydrolysis |
| A complex carbohydrate in muscle | glycogen |
| A complex carbohydrate in legumes | starch |
| Structurally similar to starch but resistant to digestion | cellulose |
| Site where fibers may be metabolized to short-chain fatty acids | large intestine |
| When digested, yields galactose | lactose |
| Substance that signals the release of glucose into blood | glucagon |
| Substance that signals removal of glucose from the blood | insulin |
| Safe sweetener, except for people with PKU | aspartame |
| a sugar alcohol | sorbitol |
| Normal blood glucose level, in mg per 100 mL blood | 100 |
| According to most dietary guidelines, what percentage of the day's total energy intake should be furnished by carbohydrates? | 45-65 |
| A compound composed of carbon, hydrogen, and oxygen with 3 fatty acids attached to a molecule of glycerol would be known as a | triglyceride |
| Lipids differ in their degree of saturation or unsaturation due to their number of | double bonds |
| All of the following are rich sources of polyunsaturated fatty acids except | palm oil |
| hydrogenated oil | allows for a longer shelf life |
| What type of compound is lecithin? | phospholipid |
| What cannot be found in plants? | cholesterol |
| In comparison to a low-density lipoprotein, a high-density lipoprotein contains | less lipid |
| A high risk of heart attack correlates with high blood levels of | low-density lipoprotein |
| An important function of fat in the body is to | protect vital organs against shock |
| Studies show that regular consumption of fatty fish leads to | lower blood pressure |
| Why does the FDA advise against consumption of certain fish such as swordfish and shark by women of childbearing age? | These fish are a major source of toxic mercury |
| A long-chain saturated fatty acid | Stearic acid |
| A good source of monounsaturated fats | canola oil |
| A phospholipid | lecithin |
| A lipoprotein made primarily by the liver | Very-low density lipoprotein |
| The lipoprotein type with the highest percentage of protein | High-density lipoprotein |
| An essential fatty acid | Linolenic acid |
| Fat replacement product made from fat | olestra |
| DRI for fat | 20-35% |
| When consumed regularly, which of the following fatty acids helps prevent the formation of blood clots? | Eicosapentaenoic acid |
| Approximately how many milligrams of cholesterol are found in an egg? | 200 |
| In comparison to the composition of carbohydrates and fats, which element in protein makes them unique? | nitrogen |
| Which of the following is the primary factor that differentiates one amino acid from another? | the side group |
| How many different kinds of amino acids make up proteins? | 20 |
| What is meant by the amino acid sequence of a protein? | Order of amino acids in the peptide chain |
| In comparison to the well-defined structure of starch, which of the following is the most important factor that allows for the synthesis of thousands of different proteins? | Number of different amino acids |
| What process results in the hardening of an egg when it is exposed to heat? | denaturation |
| After digestion of proteins, what products are absorbed into the circulation? | Free amino acids, and a few dipeptides and tripeptides |
| Protein sparing in the body is best achieved when a person ingests | adequate levels of carbohydrate and fat. |
| What primary factor governs the quality of a food protein? | essential amino acid content |
| What is a "limiting" amino acid in a protein? | An essential amino acid present in insufficient quantity for body protein synthesis to take place |
| Which of the following describes a relationship between protein intake and calcium metabolism? | Calcium excretion rises with increasing intake of animal-derived proteins |
| What is the percent digestibility of most plant proteins? | 70-90 |
| Excessive amounts of homocysteine in the blood are thought to increase the risk for | heart disease |
| blood vessels | carry products of CHO and protein digestion, most vitamins and minerals |
| pancreas | - manufactures enzymes - bicarbonate to neutralize acid chyme that enters the small intestine |
| simple sugars | monosaccharides and disaccharides |
| monosacharides | glucose, fructose, galactose |
| disaccharides | sucrose, maltose, lactose |
| complex carbs | polysaccharides |
| polysaccharides | - starches - fibers |
| fiber intake a day | 20-35 g |
| linoleic acid | omega 3 & 6 fatty acids |
| g per kg of protein requirement | 0.8g/1kg |
| dri protein | 10-35% |
Created by:
dschuesler