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Principles of Nutrition > Exam 1 > Flashcards

Exam 1 Flashcards

1
Q

Which nutrient does not provide energy?

A

Vitamins

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2
Q

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

A

Nitrogen

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3
Q

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

A

9

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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

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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

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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

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7
Q

Foods are selected based mainly on what?

A

appetite

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8
Q

Anthropometric assessment involves measuring what?

A

Skinfold thickness

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9
Q

Biochemical assessment involves measuring what?

A

Concentrations of nutrients in the blood

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10
Q

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

A

True

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11
Q

Which disease has a genetic link?

A

diabetes, osteoporosis, and cancer

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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

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13
Q

which type of study examines disease in populations?

A

Epidemiological study

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14
Q

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

A

Cohort study

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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

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16
Q

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

A

RDA

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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

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18
Q

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

A

False

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19
Q

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

A

Total Fat

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20
Q

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

A

10%

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21
Q

Which factor affects nutrient levels in food?

A

Food processing, plant variety, and ripeness when harvested

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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

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23
Q

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

A

False

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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.

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25
Q

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

A

Vegetables group and protein group

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26
Q

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

A

False

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27
Q

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

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?

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

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?

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

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?

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?

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?

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

60
Q

Stomach

A

Hydrochloric acid

61
Q

Pancreas and Small intestine

A

Sodium bicarbonate

62
Q

Liver

63
Q

Small intestine

64
Q

Small intestine

A

Brush border enzyme

Principles of Nutrition (12 decks)

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