Exam 1 Flashcards
Which nutrient does not provide energy?
Vitamins
Which element is found in protein but is not found in carbohydrates and lipids?
Nitrogen
How many calories per gram are supplied by fats and oils?
9
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
False
How many calories are in food that contains 12 g carbohydrate, 3 g alcohol, 0 g fat, and 3 g protein?
81
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
False
Foods are selected based mainly on what?
appetite
Anthropometric assessment involves measuring what?
Skinfold thickness
Biochemical assessment involves measuring what?
Concentrations of nutrients in the blood
Genes direct the growth, development, and maintenance of cells. T or F
True
Which disease has a genetic link?
diabetes, osteoporosis, and cancer
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
True
which type of study examines disease in populations?
Epidemiological study
Which type of study follows a healthy population, looking for the development of diseases?
Cohort study
Which statement is false about the Dietary Supplement Health and Education Act (DSHEA)?
DSHEA causes the FDA to regulate herbal supplements as rigorously as it does drugs
What dietary standard is set at a level that meets the needs of practically all healthy people?
RDA
Which dietary standard is set at a level that meets the needs of about half of all healthy people?
Both EAR and EER
Reference Daily Intakes are standards established for Nutrition Facts panels for energy-producing nutrients. T or F
False
Most people should aim to keep their intake of which nutrient at or below 100% Daily Value?
Total Fat
Foods that are a “good source” of a nutrient must contain at least what% Daily Value of that nutrient?
10%
Which factor affects nutrient levels in food?
Food processing, plant variety, and ripeness when harvested
A food’s energy density is determined by comparing its calorie content with the weight of the food. T or F
True
The FDA publishes the Dietary Guidelines for Americans. T or F
False
Which is true about the Dietary Guidelines for Americans?
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.
Which food group is missing from this meal: cheese sandwich, macaroni, salad, and orange juice?
Vegetables group and protein group
MyPlate recommends that at least 75% of the foods from the grains group should be whole grains. T or F
False
MyPlate recommends making at least half your plate fruits and vegetables. T or F
True
Which vegetables tend to be good sources of iron, calcium, folate, and vitamins A and C?
Dark-green vegetables
Which of the following is a sign of malnutrition caused by insufficient food and nutrient intake?
Stunted growth, wasting (loss of fat and muscle tissue), and increased susceptibility to infection
About what% of U.S. households are food insecure?
10%
The Supplemental Nutrition Assistance Program benefits what?
Low-income households that meet eligibility guidelines
Populations disproportionately affected by hunger and malnutrition include what?
Preschool children and women
The main use of genetically modified foods is to what?
Confer herbicide resistance to selected crops
Which of the following statements about organic foods is not true?
They are always more nutritious than conventionally raised foods.
In the U.S., almost all fruits, vegetables, and grains are genetically modified using modern techniques of biotechnology. T or F
False
Which of the following statements about food irradiation is true?
Irradiation can be used to destroy pathogens in food, such as Salmonella bacteria
Food additive use and safety are regulated mainly by the what?
FDA
Listeria monoctogenes
Multiplies at refrigerator temperatures; deli meats are a typical source
Clostridium perfringens
Anaerobic; meats, casseroles, and gravies are typical sources
Salmonella spp.
Leading bacterial foodborne pathogen: raw and undercooked meat and poultry are typical sources
Noroviruses
Cause of millions of cases of “stomach flu” each year
The temperature danger zone is what?
41 degrees to 135 degrees (5 degrees to 57 degrees C)
Aflatoxin is produced by a mold that grows most often on what?
Peanuts and corn
Thawing foods, such as chicken, on the counter overnight is a safe food handling practice. T or F
False
Which of the following statements about pesticides is not true?
Washing produce removes all pesticide residues
The food most likely to contain mercury, dioxins, or PCBs is what?
Fish from rivers, streams, and lakes
What is the smallest functional unit of the human body?
Cell
Most digestive enzymes are produced in the what?
Small intestine and pancreas
The coordinated squeezing and shortening of the muscles of the GI tract is called what?
Peristalsis
Which part of the digestive system normally houses the largest number of bacteria?
Large intestine
The main role of the stomach in digestion and absorption is to what?
Mix ingested foods to form chyme
Villi are found mainly in the what?
Small intestine
Which of the following is known to prevent or treat diarrhea in developing countries?
Oral rehydration therapy, supplemental zinc, and prevention of malnutrition
Serious liver disease is most likely to result in malabsorption of what?
Fat
The hormone what stimulates the release of pancreatic enzymes and bile from the gallbladder?
Cholecystokinin
The last section of the small intestine, know as the what, is where what is absorbed and recirculated to the liver?
ileum; bile
What are absorbed in the large intestine?
Water and electrolytes
Probiotics may be most useful in treating what?
Diarrhea
Which of the following digestive disorders is caused by the bacterium Helicobacter pulori?
Peptic ulcer
Nonalcoholic fatty liver disease is common in adults and can cause liver swelling, inflammation, and scarring. T or F
False
Stomach
Hydrochloric acid
Pancreas and Small intestine
Sodium bicarbonate
Liver
bile
Small intestine
CCK
Small intestine
Brush border enzyme