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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|---|---|---|---|---|---|
| show | Sugar
🗑
|
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| show | Glucose galactose, fructose, ribose
🗑
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| Maltos is a key component in which product | show 🗑
|
||||
| Beside its molecular make up what makes sucrose different from maltose and lactose | show 🗑
|
||||
| glycogen is | show 🗑
|
||||
| show | Polysaccharide
🗑
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||||
| show | Dietary fiber, functional fiber, and total fiber
🗑
|
||||
| Pectins are | show 🗑
|
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| show | Butyrate is produce which could help reduce risk for cancer
🗑
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| Carbohydrates are used primarily for | show 🗑
|
||||
| show | Salivary amylase
🗑
|
||||
| show | Prolong, low carbohydrate intake
🗑
|
||||
| show | Gluconeogenesis
🗑
|
||||
| The liver converts all monosaccharides into | show 🗑
|
||||
| The AMDR for carbohydrate is | show 🗑
|
||||
| sweeteners, such as sucrose, fructose, honey and brown sugar, are referred to as | show 🗑
|
||||
| The RDA for carbohydrate is based on how much glucose is utilized by | show 🗑
|
||||
| What substance or nutrient does the acceptable daily intake refer? | show 🗑
|
||||
| show | Saccharin
🗑
|
||||
| What two hormones assist the body in maintaining blood sugar levels? | show 🗑
|
||||
| show | Beta cells of the pancreas
🗑
|
||||
| What is the difference between type one and type two diabetes | show 🗑
|
||||
| show | Food preparation, fat, and fiber content
🗑
|
||||
| show | A numeric value that indicates the potential of food to increase blood glucose and insulin
🗑
|
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| show | Glycemic load
🗑
|
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| show | Lipid
🗑
|
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| What unique features distinguishes, lipid from other substance? | show 🗑
|
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| Chain length refers to | show 🗑
|
||||
| What does trans imply? | show 🗑
|
||||
| Essential fatty acid are required to make eicosanoids What do they do? | show 🗑
|
||||
| Why do we need fat? | show 🗑
|
||||
| show | Vitamins
🗑
|
||||
| Dietary high in what type of fat can lead to a disease | show 🗑
|
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| ———-strongly stimulate the breakdown of stored fat | show 🗑
|
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| Fat, help maintain cell function, which of the following type of lipid is a critical part of every cell membrane | show 🗑
|
||||
| show | Gallbladder
🗑
|
||||
| Because fat/lipid are not soluble in water, they require what type of carrier to travel in blood and lymph ? | show 🗑
|
||||
| show | Adipose cell
🗑
|
||||
| show | Chylomicron
🗑
|
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| show | 14
🗑
|
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| show | 20 to 35%
🗑
|
||||
| The adequate intake for linoleic acid is—— per day for men and—— for women. | show 🗑
|
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| show | 15%
🗑
|
||||
| Based on regulations set by the FDA and USDA, a chain of low fat for a single serving on a food label is defined as | show 🗑
|
||||
| show | 7-10%; 300; as low as possible
🗑
|
||||
| Risk factor for cardiovascular disease include | show 🗑
|
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| show | Pick up cholesterol and return it to the liver
🗑
|
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| Diet high in fat, extra calories and – can increase production of VLDLS are therefore triglycerides | show 🗑
|
||||
| show | 20 -30 grams
🗑
|
||||
| show | Less than 200 MG/DL under 100 MG/DL over 40 MG/DL
🗑
|
||||
| show | Lipoprotein lipase
🗑
|
||||
| show | Large complex molecule found in the cell of all living things
🗑
|
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| show | Protein structure is determined by DNA
🗑
|
||||
| show | Amine
🗑
|
||||
| What is unique about an essential amino acid? | show 🗑
|
||||
| The portion of the amino acid, that changes to give each amino acid its unique identity is the | show 🗑
|
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| protein functions, most efficiently when | show 🗑
|
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| show | Use as the primary energy source
🗑
|
||||
| What kind of protein are found within the cell membrane that assist in fluid balance. | show 🗑
|
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| During digestion where are proteins, broken apart by hydrochloric acid | show 🗑
|
||||
| show | Protease
🗑
|
||||
| The RDA for protein for sedimentary people is | show 🗑
|
||||
| What is the recommended percentage of of total energy intake that should come from protein | show 🗑
|
||||
| I protein intake and be harmful because it can | show 🗑
|
||||
| show | True
🗑
|
||||
| show | Nitrogen balance
🗑
|
||||
| A semi vegetarian is someone who | show 🗑
|
||||
| show | Limiting amino acid
🗑
|
||||
| The most common reason, for being vegetarian, include | show 🗑
|
||||
| show | The possibility of calcium iron,
zinc, B12, and
vitamin D deficiencies
🗑
|
||||
| show | Vitamin , B12
🗑
|
||||
| show | Type two diabetes
heart disease
and kidney disease
🗑
|
||||
| A peptide band is when | show 🗑
|
||||
| show | Using a gene in a cell to make a protein
🗑
|
||||
| The DNA for making every protein in our bodies is contain in every cells nucleus ,true or false | show 🗑
|
||||
| The term only oligopeptide is used to identify a string of how many amino acid? | show 🗑
|
||||
| Which level of a proteins structure determine its function in the body? | show 🗑
|
||||
| show | The EAR represent intake level for just half the healthy individual of a particular gender and age group.
🗑
|
||||
| show | Al
🗑
|
||||
| What is the EER? | show 🗑
|
||||
| The AMRD | show 🗑
|
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| Nutrients are | show 🗑
|
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| show | Mineral maintain their structure, no matter what environment they are in
🗑
|
||||
| show | The discipline that encompasses everything about food.
🗑
|
||||
| show | Pellagra and scurvy
🗑
|
||||
| Which disease use attributed to a nutritional deficiency in 1914 by Dr. Joseph Goldberger | show 🗑
|
||||
| This standardize method used by research when looking at evidence is called | show 🗑
|
||||
| show | Observation
🗑
|
||||
| show | Observation,
hypothesis
experimental design
🗑
|
||||
| show | Existing relationships
🗑
|
||||
| show | When was the research done?
🗑
|
||||
| What is a nutrition quack? | show 🗑
|
||||
| show | Balance
varied,
adequate,
moderate
🗑
|
||||
| show | The caloric adequacy to maintain health
The nutrient adequacy to maintain health
The fiber adequacy to maintain health
🗑
|
||||
| show | Eating a lot of different food to optimize nutrients
🗑
|
||||
| There is no one way to eat that is healthful and acceptable to everyone. Why? | show 🗑
|
||||
| What factor may contribute to uncertainly about the influence of nutrition on human health? | show 🗑
|
||||
| show | The 2010 dietary guidelines for Americans
🗑
|
||||
| My plate was successfully designed to be | show 🗑
|
||||
| There are – component food group represent in my plate | show 🗑
|
||||
| show | Calories the contain few or no nutrients.
🗑
|
||||
| show | Ounce - equivalent
🗑
|
||||
| show | 3 oz of cured, roasted ham
🗑
|
||||
| A substance composed of molecules that move freely and conform to the shape of their container is known as a | show 🗑
|
||||
| show | two-thirds
🗑
|
||||
| show | interstitial
🗑
|
||||
| Lean tissues are more than —— fluid by weight, compared to —— in fat tissues | show 🗑
|
||||
| Fluids serve many critical functions, such as substance transport, protection and lubrication of tissues, and to name a few. | show 🗑
|
||||
| Mineral salts that are able to dissolve in water and form charged particles are called | show 🗑
|
||||
| show | potassium/sodium.
🗑
|
||||
| show | sodium/potassium (+), chloride/phosphorus (-)
🗑
|
||||
| Depolarization occurs when there is an influx of into the cell, causing the cell to become slightly less negatively charged. | show 🗑
|
||||
| Sodium and potassium play a key role in the generation of | show 🗑
|
||||
| Where —- go, water will follow. | show 🗑
|
||||
| show | hypothalamus.
🗑
|
||||
| show | dietary intake and metabolic water
🗑
|
||||
| Sensible water loss refers to | show 🗑
|
||||
| show | blood pressure and blood volume.
🗑
|
||||
| Eight glasses (8 oz) of fluid each day is the recommended amount for everyone. True or false? | show 🗑
|
||||
| High ——- consumption is linked to an increased risk of hypertension. | show 🗑
|
||||
| Which of the following would be highest in sodium? | show 🗑
|
||||
| Hyperkalemia is a term referring to | show 🗑
|
||||
| show | stomach acid
🗑
|
||||
| Dehydration refers to | show 🗑
|
||||
| Drinking alcoholic beverages causes increased water loss because alcohol is a | show 🗑
|
||||
| A potentially fatal heat illness that athletes are vulnerable to is | show 🗑
|
||||
| Dehydration is classified according to what terms? | show 🗑
|
||||
| What causes hypertension in the majority of individuals? | show 🗑
|
||||
| show | confusion and loss of appetite.
🗑
|
||||
| What are the six nutrients? | show 🗑
|
||||
| show | carbohydrates and fats
🗑
|
||||
| show | 260 caleries
🗑
|
||||
| show | most nutrients, energy and macronutrients
🗑
|
||||
| The ingredients list is one of the five components that must be listed on food labels. How are the ingredients listed, and what must be included in this section? | show 🗑
|
||||
| show | b) False
🗑
|
||||
| show | It is an interactive, personalized guide available on the Internet to help you assess your diet and plan appropriate changes.
🗑
|
||||
| show | Food availability, dietary patterns, life stages, and lifestyles vary; therefore, one guideline does not fit all.
🗑
|
||||
| Foods containing —— have the highest satiety value. | show 🗑
|
||||
| show | epiglottis placement, peristalsis, and gravity
🗑
|
||||
| The villi are composed of capillaries and a | show 🗑
|
||||
| show | liver
🗑
|
||||
| show | False
🗑
|
||||
| What are simple sugars? | show 🗑
|
||||
| What do starch and glycogen have in common? | show 🗑
|
||||
| Most carbohydrate digestion takes place in the | show 🗑
|
||||
| How do insulin and glucagon act in opposing ways? | show 🗑
|
||||
| show | False
🗑
|
||||
| show | the chain length determines the method of fat digestion, its absorption, and how it functions within the body.
🗑
|
||||
| Which are more harmful to your health: saturated fats or trans fats? | show 🗑
|
||||
| Which type of lipoprotein carries fat from a meal? | show 🗑
|
||||
| Which risk factors are the most significant for cardiovascular disease risk? | show 🗑
|
||||
| show | the process of combining two or more
incomplete proteins
🗑
|
||||
| show | They help maintain proper acid-base balance.
🗑
|
||||
| Two primary factors to consider when looking at protein quality are | show 🗑
|
||||
| Do athletes need more protein than non-athletes, and if so, why? | show 🗑
|
||||
| show | Vegetarians eat flesh and animal products;
vegans do not.
🗑
|
||||
| show | intracellular and extracellular.
🗑
|
||||
| show | True
🗑
|
||||
| In addition to regular avenues of fluid loss, such as urine and sweat, which of the following also accounts for significant loss of fluid from our bodies? | show 🗑
|
||||
| show | percentage of weight loss that is exclusively due to the loss of fluid.
🗑
|
||||
| Muscle cramps are caused by | show 🗑
|
||||
| show | throughout the day to prevent dehydration later.
🗑
|
||||
| For which, if any, of the conditions below would surgery be a recommended remedy? | show 🗑
|
||||
| show | 30 to 39.9.
🗑
|
||||
| Prescription weight-loss medications are most appropriate for | show 🗑
|
||||
| True or false? Obese people have a depressed (lower) basal metabolic rate. | show 🗑
|
||||
| show | basal metabolic rate, thermic effect of food, and physical activity.
🗑
|
||||
| show | One in which multiple factors are considered.
🗑
|
||||
| True or false? Many nutrient requirements for older adults are the same as for young and middle-aged adults. | show 🗑
|
||||
| show | False
🗑
|
||||
| True or false? People 65 and older currently represent the fastest growing U.S. population subgroup. | show 🗑
|
||||
| The DRI values for boys and girls aged about 9-13 are | show 🗑
|
||||
| What is a primary nutrition-related concern for toddlers? | show 🗑
|
||||
| show | True
🗑
|
||||
| True or false? The macronutrient needs for infants are about the same as those for adults. | show 🗑
|
||||
| show | allergies
🗑
|
||||
| What is unique about colostrum? | show 🗑
|
||||
| True or false? A woman's energy (Caloric) needs increase significantly throughout pregnancy. | show 🗑
|
||||
| show | False
🗑
|
||||
| The aerobic breakdown of fats supports exercise of | show 🗑
|
||||
| show | d) endurance activities such as marathon running or cross-country skiing.
🗑
|
||||
| True or false? My nutrient needs change if I become more physically active. | show 🗑
|
||||
| We gain or lose weight when energy intake and expenditure are | show 🗑
|
||||
| What is lactic acid? | show 🗑
|
||||
| show | It's used as a guide to achieve appropriate exercise overload.
🗑
|
||||
| show | Not known
🗑
|
||||
| show | three
🗑
|
||||
| show | vitamin K, folate, iron, zine, and copper
🗑
|
||||
| True or false? Excess vitamin B results in nerve damage and lesions of the skin. | show 🗑
|
||||
| show | niacin
🗑
|
||||
| show | Act as coenzymes
🗑
|
||||
| show | False
🗑
|
||||
| Besides calcium, what other vitamins or minerals are instrumental to bone health? | show 🗑
|
||||
| show | the degree to which our bodies absorb and utilize a given nutrient.
🗑
|
||||
| Which of the following is not a function of calcium? | show 🗑
|
||||
| show | False
🗑
|
||||
| Which bone type comprises the larger percentage of bone in the skeleton? | show 🗑
|
||||
| Which factors most increase cancer risk? | show 🗑
|
||||
| Why might foods high in antioxidants be more Voice beneficial than supplements in reducing our risk for some diseases? | show 🗑
|
||||
| A significant side effect of vitamin C deficiency is | show 🗑
|
||||
| show | vitamins A, C, E, selenium, and beta-carotene
🗑
|
||||
| show | False
🗑
|
||||
| Oxidation sometimes results in the formation of | show 🗑
|
||||
| show | intrinsic factor
🗑
|
||||
| show | 55-65
🗑
|
||||
| show | macular degeneration
🗑
|
||||
| show | False
🗑
|
||||
| show | onset of menopause
🗑
|
||||
| What change occurs in the mouth, apart from taste, that has a great impact on nutritional status? | show 🗑
|
||||
| Taste perception declines with age. Which are the two "tastes" that are affected the most? | show 🗑
|
||||
| show | Absorption of vitamin A is more efficient, so there is a greater likelihood of toxicity.
🗑
|
||||
| show | zinc
🗑
|
||||
| Decline of which of the following senses has a significant effect on food intake and nutritional status? | show 🗑
|
||||
| What two micronutrients are of particular concern with toddlers? | show 🗑
|
||||
| show | slow and degenerate.
🗑
|
||||
| What behavior is associated with "the munchies"? | show 🗑
|
||||
| Which of the following has been found to contribute to the development of acne in adolescents? | show 🗑
|
||||
| show | Ensure that weight remains in proportion to height.
🗑
|
||||
| When does skeletal growth cease? | show 🗑
|
||||
| What is physically unique about puberty? | show 🗑
|
||||
| Nutrition-related concerns for children aged 9-13 are | show 🗑
|
||||
| show | at or above the 85th percentile.
🗑
|
||||
| show | children may not consume the entire meal or may trade items with friends.
🗑
|
||||
| Key increases in requirements for the 9-13 age group have to do with | show 🗑
|
||||
| Minerals of concern for children aged 9-13 are | show 🗑
|
||||
| show | 1 tablespoon of food for each year of age
🗑
|
||||
| What mineral requirement is of concern in a toddler who doesn't eat red meat? | show 🗑
|
||||
| Given a toddler's small stomach capacity, ideally, toddlers should eat how often? | show 🗑
|
||||
| show | 30-40%
🗑
|
||||
| Pellagra is the deficiency disease of | show 🗑
|
||||
| show | True
🗑
|
||||
| The embryo is most vulnerable to teratogens during what time period? | show 🗑
|
||||
| What other substance(s), besides alcohol and illegal drugs, can interfere with embryonic development? | show 🗑
|
||||
| True or false? The blood supply of the mother and fetus is joined during the first trimester. | show 🗑
|
||||
| show | variable, depending on prepregnancy weight and single or multiple births
🗑
|
||||
| show | pattern of weight gain
🗑
|
||||
| The energy requirements of the second and third trimesters account for an additional Calories per day | show 🗑
|
||||
| show | protein; 1 carbohydrates; no change in fat
🗑
|
||||
| Fetal iron demands increase in the third trimester. Why? | show 🗑
|
||||
| Cures for morning sickness include | show 🗑
|
||||
| show | pica
🗑
|
||||
| show | all of the above
🗑
|
||||
| Management of preeclampsia focuses mainly on what? | show 🗑
|
||||
| Due to the correlation of high intakes of caffeine and an increased risk of miscarriage, daily caffeine intake should be limited to how many cups of coffee per day? | show 🗑
|
||||
| show | 2-4 days
🗑
|
||||
| show | 300-400
🗑
|
||||
| show | prolactin
🗑
|
||||
| Prolactin and oxytocin, vital hormones in milk production and release, are produced where? | show 🗑
|
||||
| DHA in breast milk is highest in women who regularly consume | show 🗑
|
||||
| show | support growth.
🗑
|
||||
| show | head circumference
🗑
|
||||
| show | 40-50 kcal/lb.
🗑
|
||||
| True or false? Infants fed exclusively breast milk do not need "supplemental" water. | show 🗑
|
||||
| show | vitamin D and iron
🗑
|
||||
| Which of the following foods should not be offered to an infant? | show 🗑
|
||||
| show | the DNA of an organism is altered to bring about changes in its seeds or offspring
🗑
|
||||
| Recombinant DNA technology | show 🗑
|
||||
| Genetic medication health risks | show 🗑
|
||||
| Persistent organic pollutants (POPs): | show 🗑
|
||||
| show | are a product containing ingredients like vitamins, minerals, herms, amino acids, or enzymes
🗑
|
||||
| The flash-freezing of sushi-grade tuna effectively kills | show 🗑
|
||||
| show | b. ma huang
🗑
|
||||
| Weight-loss surgery is advised in healthy individuals who have a BMI of greater than or equal to | show 🗑
|
||||
| show | False
🗑
|
||||
| What are some risks associated with being underweight? | show 🗑
|
||||
| show | a low-energy diet and regular physical activity
🗑
|
||||
| True or false? Caffeine is a stimulant and is addictive. | show 🗑
|
||||
| Which two medications are available to the public by prescription for weight loss? | show 🗑
|
||||
| Very-low-fat diets contain what percentage of total Calories coming from fat? | show 🗑
|
||||
| If you decide to design your own diet plan, follow these jade Richardson four strategies: set realistic goals, and incorporate behavior modification techniques. | show 🗑
|
||||
| What do low-carbohydrate diets, such as the Carbohydrate Addict's Diet, Atkins, and others, claim about carbohydrates? | show 🗑
|
||||
| show | fad diet
🗑
|
||||
| show | True
🗑
|
||||
| Which of the following is/are social factors that might affect one's weight? | show 🗑
|
||||
| show | stomach
🗑
|
||||
| show | A protein that functions as a hormone that reduces food intake.
🗑
|
||||
| Which of the following physiologic factors does NOT affect body weight? | show 🗑
|
||||
| show | 50-90%
🗑
|
||||
| show | amount of lean body mass
🗑
|
||||
| What percentage of our daily energy output is a result of our BMR? | show 🗑
|
||||
| show | False
🗑
|
||||
| Fluctuations in body weight are a result of | show 🗑
|
||||
| Which of the following is considered to be the most accurate in measuring body composition? | show 🗑
|
||||
| show | apple-shaped fat patterning
🗑
|
||||
| Mortality rate increases significantly with a BMI over | show 🗑
|
||||
| show | a weight that requires an hour of exercise every day to maintain
🗑
|
||||
| Which of the following does not describe a healthful body weight? | show 🗑
|
||||
| show | folate
🗑
|
||||
| show | cytochromes.
🗑
|
||||
| show | meat factor
🗑
|
||||
| The most common areas of iron storage are | show 🗑
|
||||
| show | ferritin.
🗑
|
||||
| The oxygen-carrying protein in our blood. of which iron is a part, is called | show 🗑
|
||||
| show | copper
🗑
|
||||
| show | green, leafy vegetables.
🗑
|
||||
| show | high intakes of non-heme iron
🗑
|
||||
| show | vitamin K
🗑
|
||||
| The fluid portion of the blood is called | show 🗑
|
||||
| show | sulfur
🗑
|
||||
| Which trace mineral assists in building cartilage? | show 🗑
|
||||
| What mineral enhances the ability of insulin to transport glucose? | show 🗑
|
||||
| show | iodine
🗑
|
||||
| Intrinsic factor is key for absorption of which vitamin? | show 🗑
|
||||
| Nucleotide synthesis, amino acid metabolism, and red blood cell synthesis are functions of which vitamin? | show 🗑
|
||||
| show | fatty acid metabolism
🗑
|
||||
| As in the case of riboflavin, enriched or fortified breads, ready-to-eat cereals, and energy bars frequently provide—————-of the Daily Value for niacin. | show 🗑
|
||||
| Pellagra is the deficiency disease of | show 🗑
|
||||
| Which amino acid can be converted to niacin by the body? | show 🗑
|
||||
| Riboflavin is an important component of coenzymes that are involved in | show 🗑
|
||||
| What causes giardiasis? | show 🗑
|
||||
| Yeasts and molds account for what percentage of foodborne illness, annually? | show 🗑
|
||||
| One of the most common and deadly toxins is | show 🗑
|
||||
| show | fungi.
🗑
|
||||
| show | chlorophyll.
🗑
|
||||
| Toxins can be categorized depending on | show 🗑
|
||||
| What groups of people are most likely to be affected by foodborne illness? | show 🗑
|
||||
| show | at the end of your shopping.
🗑
|
||||
| show | wash your hands thoroughly before and after preparing foods
🗑
|
||||
| show | not separating cooked foods and their juices from uncooked foods and their juices
🗑
|
||||
| show | False
🗑
|
||||
| show | within 2 hours of serving
🗑
|
||||
| show | sealing
🗑
|
||||
| The canning process includes sorting the food to be cahned, washing it, parboiling to stop enzymatic processes and kill microbes, and what other steps? | show 🗑
|
||||
| show | the loss of an electron during metabolism.
🗑
|
||||
| show | the cell membrane.
🗑
|
||||
| show | False
🗑
|
||||
| show | vitamin E.
🗑
|
||||
| Vitamin E is abundant in———-tissue and therefore specifically protects polyunsaturated fatty acids and other fatty components of our cells from being oxidized. | show 🗑
|
||||
| show | heat and metals.
🗑
|
||||
| Much of the vitamin E that we consume comes from | show 🗑
|
||||
| Tissue hemorrhage is a major symptom of a deficiency in which vitamin or mineral? | show 🗑
|
||||
| show | extracellular fluid
🗑
|
||||
| show | beta-carotene
🗑
|
||||
| What are the three forms of retinoids? | show 🗑
|
||||
| Which vitamin contributes to cell differentiation? | show 🗑
|
||||
| show | Keshan disease
🗑
|
||||
| Where, in our bodies, is selenium contained? | show 🗑
|
||||
| show | False
🗑
|
||||
| What other minerals assist in antioxidant function? | show 🗑
|
||||
| show | active
🗑
|
||||
| show | grow out of control
🗑
|
||||
| show | initiation, promotion, and progression.
🗑
|
||||
| It has been proven that diets rich in antioxidants, such as whole fruits and vegetables, decrease cancer risk. True or false? | show 🗑
|
||||
| Blood vessel inflammation and the formation of clots, both promoted by free radicals, increase your risk for what? | show 🗑
|
||||
| show | hardening of the cornea.
🗑
|
||||
| Toxicity symptoms of which vitamin develop after consuming only three to four times the.RDA? | show 🗑
|
||||
| Besides our own physiological processes, what other factors can cause free-radical formation? | show 🗑
|
||||
| show | b and c.
🗑
|
||||
| show | dowager's hump.
🗑
|
||||
| show | chronic use of anti-inflammatory drugs
🗑
|
||||
| show | hip and vertebra of spinal column.
🗑
|
||||
| show | more porous
🗑
|
||||
| Fluoride combines with what two vitamins/minerals to form fluorohydroxyapatite? | show 🗑
|
||||
| show | cofactor
🗑
|
||||
| To what do researchers attribute the link between soft drink consumption and poor bone health? | show 🗑
|
||||
| The primary function of vitamin K is to serve as | show 🗑
|
||||
| show | a hormone.
🗑
|
||||
| show | soft drinks
🗑
|
||||
| Vegetables colored————significantly to vitamin K intake. | show 🗑
|
||||
| The primary source of dietary vitamin D in the United States is | show 🗑
|
||||
| show | calcium carbonate.
🗑
|
||||
| Which of the following are NOT good sources of calcium? | show 🗑
|
||||
| show | 60%+; 30%
🗑
|
||||
| What is the RDA for calcium for adults age 19 to 50 years? | show 🗑
|
||||
| show | vitamin D
🗑
|
||||
| show | blood and soft tissue
🗑
|
||||
| show | DXA scan
🗑
|
||||
| What is the name given to the process by which bone is broken down? | show 🗑
|
||||
| show | growth, modeling, and remodeling.
🗑
|
||||
| show | cells that erode the surface of bones.
🗑
|
||||
| Which of the two bone types has a faster turnover rate? | show 🗑
|
||||
| True or false? Osteoporosis can be cured through a variety of treatments. | show 🗑
|
||||
| show | muscle spasms and convulsions
🗑
|
||||
| The primary role of the B-vitamins is to | show 🗑
|
||||
| Vitamins and minerals are not direct sources of energy, yet they are needed to————-the macronutrients. | show 🗑
|
||||
| Thiamin, as part of TPP, plays a critical role in the breakdown of————-for energy. | show 🗑
|
||||
| Limitations of using BMI to determine weight and health risk are | show 🗑
|
||||
| show | a and b
🗑
|
||||
| True or false? Not all food contamination makes all people sick. | show 🗑
|
||||
| Which of the following government agencies does NOT help in regulating food safety? | show 🗑
|
||||
| show | the norovirus.
🗑
|
||||
| Two types of foodborne illness are common: | show 🗑
|
||||
| show | bacteria.
🗑
|
||||
| show | Salmonella
🗑
|
||||
| What can destroy the larvae of a helminth found in the host's tissue? | show 🗑
|
||||
| The canning process includes sorting the food to be canned, washing it, parboiling to stop enzymatic processes and kill microbes, and what other steps? | show 🗑
|
||||
| show | being sterilized in flash-heating and cooling processes and then packaged in a sterile container.
🗑
|
||||
| Which of the following is NOT a preservative? | show 🗑
|
||||
| True or false? Mercury, in nature, is due solely to the by-products of pulp and paper processing and burning of garbage and fossil fuels. | show 🗑
|
||||
| show | parasites.
🗑
|
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Stacy29