Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Principles of Nutrition > Exam 1 > Flashcards

Exam 1 Flashcards

1
Q

Which nutrient does not provide energy?

A

Vitamins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Which element is found in protein but is not found in carbohydrates and lipids?

A

Nitrogen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

How many calories per gram are supplied by fats and oils?

A

9

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

A kilocalorie is the amount of heat energy it takes to raise the temperature of 1 g of water 1 degree Celsius. T or F

A

False

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

How many calories are in food that contains 12 g carbohydrate, 3 g alcohol, 0 g fat, and 3 g protein?

A

81

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Animal sources, such as meat, seafood, dairy products, and eggs, supply about two-thirds of the protein intake for most people around the world. T or F

A

False

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Foods are selected based mainly on what?

A

appetite

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Anthropometric assessment involves measuring what?

A

Skinfold thickness

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Biochemical assessment involves measuring what?

A

Concentrations of nutrients in the blood

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Genes direct the growth, development, and maintenance of cells. T or F

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Which disease has a genetic link?

A

diabetes, osteoporosis, and cancer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

The risk of developing a specific genetic disease is high if you have 2 or more 1st-degree relatives with the disease, especially if the disease occurred before age 50 to 60 years. T or F

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

which type of study examines disease in populations?

A

Epidemiological study

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Which type of study follows a healthy population, looking for the development of diseases?

A

Cohort study

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Which statement is false about the Dietary Supplement Health and Education Act (DSHEA)?

A

DSHEA causes the FDA to regulate herbal supplements as rigorously as it does drugs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What dietary standard is set at a level that meets the needs of practically all healthy people?

A

RDA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Which dietary standard is set at a level that meets the needs of about half of all healthy people?

A

Both EAR and EER

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Reference Daily Intakes are standards established for Nutrition Facts panels for energy-producing nutrients. T or F

A

False

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Most people should aim to keep their intake of which nutrient at or below 100% Daily Value?

A

Total Fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Foods that are a “good source” of a nutrient must contain at least what% Daily Value of that nutrient?

A

10%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Which factor affects nutrient levels in food?

A

Food processing, plant variety, and ripeness when harvested

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

A food’s energy density is determined by comparing its calorie content with the weight of the food. T or F

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

The FDA publishes the Dietary Guidelines for Americans. T or F

A

False

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Which is true about the Dietary Guidelines for Americans?

A

They are foundation of the U.S government’s nutrition policy, designed to reduce the risk of obesity and hypertension, and guide government programs such as the USDA’s school lunch program.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Which food group is missing from this meal: cheese sandwich, macaroni, salad, and orange juice?

A

Vegetables group and protein group

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

MyPlate recommends that at least 75% of the foods from the grains group should be whole grains. T or F

A

False

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

MyPlate recommends making at least half your plate fruits and vegetables. T or F

A

True

28
Q

Which vegetables tend to be good sources of iron, calcium, folate, and vitamins A and C?

A

Dark-green vegetables

29
Q

Which of the following is a sign of malnutrition caused by insufficient food and nutrient intake?

A

Stunted growth, wasting (loss of fat and muscle tissue), and increased susceptibility to infection

30
Q

About what% of U.S. households are food insecure?

A

10%

31
Q

The Supplemental Nutrition Assistance Program benefits what?

A

Low-income households that meet eligibility guidelines

32
Q

Populations disproportionately affected by hunger and malnutrition include what?

A

Preschool children and women

33
Q

The main use of genetically modified foods is to what?

A

Confer herbicide resistance to selected crops

34
Q

Which of the following statements about organic foods is not true?

A

They are always more nutritious than conventionally raised foods.

35
Q

In the U.S., almost all fruits, vegetables, and grains are genetically modified using modern techniques of biotechnology. T or F

A

False

36
Q

Which of the following statements about food irradiation is true?

A

Irradiation can be used to destroy pathogens in food, such as Salmonella bacteria

37
Q

Food additive use and safety are regulated mainly by the what?

A

FDA

38
Q

Listeria monoctogenes

A

Multiplies at refrigerator temperatures; deli meats are a typical source

39
Q

Clostridium perfringens

A

Anaerobic; meats, casseroles, and gravies are typical sources

40
Q

Salmonella spp.

A

Leading bacterial foodborne pathogen: raw and undercooked meat and poultry are typical sources

41
Q

Noroviruses

A

Cause of millions of cases of “stomach flu” each year

42
Q

The temperature danger zone is what?

A

41 degrees to 135 degrees (5 degrees to 57 degrees C)

42
Q

Aflatoxin is produced by a mold that grows most often on what?

A

Peanuts and corn

43
Q

Thawing foods, such as chicken, on the counter overnight is a safe food handling practice. T or F

A

False

44
Q

Which of the following statements about pesticides is not true?

A

Washing produce removes all pesticide residues

45
Q

The food most likely to contain mercury, dioxins, or PCBs is what?

A

Fish from rivers, streams, and lakes

46
Q

What is the smallest functional unit of the human body?

A

Cell

47
Q

Most digestive enzymes are produced in the what?

A

Small intestine and pancreas

48
Q

The coordinated squeezing and shortening of the muscles of the GI tract is called what?

A

Peristalsis

49
Q

Which part of the digestive system normally houses the largest number of bacteria?

A

Large intestine

50
Q

The main role of the stomach in digestion and absorption is to what?

A

Mix ingested foods to form chyme

51
Q

Villi are found mainly in the what?

A

Small intestine

52
Q

Which of the following is known to prevent or treat diarrhea in developing countries?

A

Oral rehydration therapy, supplemental zinc, and prevention of malnutrition

53
Q

Serious liver disease is most likely to result in malabsorption of what?

A

Fat

54
Q

The hormone what stimulates the release of pancreatic enzymes and bile from the gallbladder?

A

Cholecystokinin

55
Q

The last section of the small intestine, know as the what, is where what is absorbed and recirculated to the liver?

A

ileum; bile

56
Q

What are absorbed in the large intestine?

A

Water and electrolytes

57
Q

Probiotics may be most useful in treating what?

A

Diarrhea

58
Q

Which of the following digestive disorders is caused by the bacterium Helicobacter pulori?

A

Peptic ulcer

59
Q

Nonalcoholic fatty liver disease is common in adults and can cause liver swelling, inflammation, and scarring. T or F

A

False

60
Q

Stomach

A

Hydrochloric acid

61
Q

Pancreas and Small intestine

A

Sodium bicarbonate

62
Q

Liver

A

bile

63
Q

Small intestine

A

CCK

64
Q

Small intestine

A

Brush border enzyme

Principles of Nutrition (12 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions