Chapter 22: Nutrition Hot Topics And Controversies

Question 1

Organic Foods

Answer 1

Any food product that is certified organic by the United States Department of Agriculture and, therefore, meets certain criteria for agricultural and animal-husbandry practices.

Question 2

Conventional Foods

Answer 2

Any food product that comes from the intensive agricultural and animal-husbandry methods employed in the United States (e.g., heavy pesticide use and concentrated animal feedlots).

Question 3

Concentrate Feed

Answer 3

Feed that provides highly concentrated sources of nutrients and supplementation to livestock.

Question 4

Colloquialism

Answer 4

The use of ordinary or familiar words or phrases.

Question 5

Secondary Metabolites

Answer 5

Natural compounds produced by bacteria, fungi, or plants, which are not directly involved in the normal growth, development, or reproduction of the organism.

Question 6

Polyphenols

Answer 6

Class of natural chemicals found abundantly in plants that have unique biological effects when consumed.

Question 7

Persistent Organic Pollutants (POPs)

Answer 7

A hazardous natural chemical compound that is resistant to biodegradation and thus remains in the environment for a long time.

Question 8

Alpha-Linolenic Acid (ALA)

Answer 8

An essential omega-3 fatty acid that is converted into EPA and DHA within the body, albeit in limited amounts.

Question 9

Grass-Fed and Finished

Answer 9

Refers to animals that have been raised in an ecologically appropriate way; allowed to forage and graze on pasture throughout life.

Question 10

Lutein

Answer 10

A carotenoid that plays an important role within the human brain and retina as an antioxidant.

Question 11

Genetically Modified Organisms (GMOs)

Answer 11

Any organism whose genetic material has been altered using genetic engineering techniques (e.g., bacteria-mediated recombination)

Question 12

Acrylamide

Answer 12

An extremely hazardous chemical that can be produced by the cooking of starchy foods (e.g., French fries).

Question 13

Wheat Allergy

Answer 13

A food allergy to wheat.

Question 14

Celiac Disease

Answer 14

An autoimmune disorder where the protein gluten causes the body to mount an immune response, which leads to damage to the small intestine.

Question 15

Non-Celiac Gluten Sensitivity

Answer 15

A clinical condition induced by the ingestion of gluten leading to intestinal and/or extraintestinal symptoms that improve once the gluten-containing foodstuff is removed from the diet and celiac disease and wheat allergy have been excluded.

Question 16

Fermentable, Oligo-, Di-, Monosaccharides, and Polyols (FODMAPs)

Answer 16

Naturally occurring short-chain carbohydrates poorly absorbed in the small intestine.

Question 17

Intestinal Permeability

Answer 17

Term describing the control of material passing from inside the small intestine to the rest of the body, also known as leaky gut.

Question 18

Zonulin

Answer 18

A product that modulates the permeability of tight junctions between cells of the small intestine.

Question 19

Lipopolysaccharides (LPS)

Answer 19

An endotoxin produced by gram-negative bacteria that elicit an inflammatory response if absorbed into circulation from the gastrointestinal tract.

Question 20

Whole-Meal Grains

Answer 20

A cereal grain or pseudograin that contains the endosperm, germ, and bran.

Question 21

Pseudograins

Answer 21

Grass seeds used in the same way as true cereal grains, often serving as a replacement (e.g., ground into flour or consumed as porridge) – examples include amaranth, buckwheat, and quinoa.

Question 22

High Fructose Corn Syrup (HFCS)

Answer 22

A sweetener made from the enzymatic conversion of corn starch into glucose and fructose.

Question 23

Phosphofructokinase

Answer 23

The enzyme that turns fructose 6-phosphate to fructose 1, 6-bisphosphate, a key regulatory step in the glycolytic pathway.

Question 24

De Novo Lipogenesis (DNL)

Answer 24

The process by which fatty acids are synthesized from other compounds (e.g., glucose) within the liver.

Question 25

Isotopic Tracer

Answer 25

Any radioactive atom detectable in a material in a chemical, biological, or physical system and used to mark that material for study, to observe its progress through the system, or to determine its distribution.

Question 26

Non-Nutritive Sweeteners (NNS)

Answer 26

A zero-calorie food additive that provides a sweet taste like that of sugar.

Question 27

Artificial Sweetener

Answer 27

A synthetic nonnutritive sweetener.

Question 28

Detox and Cleansing Programs

Answer 28

The process of attempting to purify the body from ill-defined toxins through restrictive dieting and foolhardy supplementation (e.g., The Master Cleanse or Fat Flush).

Question 29

Pastured eggs have how much more DHA than conventional eggs?

Answer 29

3.5 times

Question 30

Gluten increases intestinal permeability by interacting with which one of the following molecules?

Answer 30

Zonulin

Question 31

What is the primary difference between conventional and organic agriculture?

Answer 31

Pesticide use

Question 32

Which answer most appropriately describes the effect of consuming nonnutritive sweeteners on appetite and food intake?

Answer 32

Insulin sensitivity

Question 33

Which of the following is produced in the greatest quantity during fructose metabolism?

Answer 33

Glucose

Question 34

Increased translocation of microbial products through the intestinal barrier, an immune response toward lipopolysaccharides, and increased intestinal permeabiity all play a roll in the symptoms of what?

Answer 34

Non-celiac gluten sensitivity

Question 35

What method of pest control is used least in organic agriculture?

Answer 35

Use of pesticides

Question 36

Wheat allergy is best described as which of the following?

Answer 36

Allergic reaction

Question 37

The average dose of fructose used during controlled trials was greater than the intake of what percentile of Americans?

Answer 37

95%

Question 38

The greatest concern of consumers of organic foods is the perception that organic foods are which of the following?

Answer 38

Healthy

Question 39

How many nonnutritive sweeteners have been approved for use by the FDA?

Answer 39

8

Question 40

Switching from conventional to organic produce significantly reduces biomarkers of pesticide exposure in as little as how many days?

Answer 40

5-7 days

Question 41

Switching from conventional to organic produce significantly reduces biomarkers of pesticide exposure in as little as how many days?

Answer 41

Omega-3 fatty acids

Question 42

Toxins and toxicants accumulate in humans primarily within which of the following?

Answer 42

Fat

Question 43

What is the reason that most studies researching the health effects of fructose are not relevant?

Answer 43

They use unrealistic doses of fructose.

Question 44

High-fructose corn syrup usually contains what percentage of fructose?

Answer 44

55-65%