Exam 1

Question 1

which characteristic is most typical of chronic diseases

Answer 1

they progress gradually

Question 2

non-nutrient substances found in plant food that may have biological function in the body is what?

Answer 2

phytochemical

Question 3

what type of nutrient is needed by the body that must be supplied by food

Answer 3

essential nutrient

Question 4

of 4 nutrients listed which is a macronutrient

Answer 4

protein

Question 5

of 4 nutrients listed which is a micronutrient

Answer 5

vitamins/minerals

Question 6

an essential nutrient is what?

Answer 6

can not be made in sufficient quantities in body

Question 7

what does organic mean chemically

Answer 7

contains carbon-carbon bonds or carbon-hydrogen bonds

Question 8

gram for gram which nutrient provides the most energy (kcal)

Answer 8

fats

Question 9

which nutrient sources has more than 4 kcal/gram

Answer 9

plant fats

Question 10

how many vitamins are required by the body

Answer 10

13

Question 11

what is true of minerals in their role as nutrients

Answer 11

some dissolve in body fluids

Question 12

how does a double blind study work

Answer 12

neither subject or research know which subjects are in the experimental group or control group

Question 13

in the scientific method a tentative solution is called what

Answer 13

hypothesis

Question 14

recommended dietary allowance may be used to do what

Answer 14

assess dietary adequacy for individuals

Question 15

RDA is/are based on what

Answer 15

estimated average requirement

Question 16

the amount if an item that reaches 98% of the population is what

Answer 16

recommended dietary allowance

Question 17

what does tolerable upper intake of a nutrient represent

Answer 17

maximum number of all sources that appear to be safe for healthy people

Question 18

AMDR for a carbohydrate

Answer 18

45-65%

Question 19

AMDR for protein

Answer 19

10-35%

Question 20

the dietary reference intakes may be used to do what

Answer 20

plan and evaluate diets for healthy people

Question 21

of the leading 10 causes of death how many are linked to nutrition

Answer 21

4

Question 22

what single behavior contributed to the most deaths in the United States

Answer 22

tobacco use

Question 23

what would be the most appropriate person to consult for nutrition information

Answer 23

registered dietitian

Question 24

providing enough, but not an excess of food, is a diet planning principal called what

Answer 24

moderation

Question 25

which recommendation is part of the Dietary Guidelines for Americans

Answer 25

balancing kilocalories

Question 26

what is an important feature of the variety of vegetables

Answer 26

consuming vegetable variety everyday is NOT necessary as long as it has been gotten within a week

Question 27

which two major nutrients are provided by the fruit group

Answer 27

vitamin A and vitamin C

Question 28

according to the USDA Food Patterns, which protein foods should be most limited

Answer 28

baked beans

Question 29

which food group is consumed in greater amount than is recommended by the USDA

Answer 29

protein foods

Question 30

refined grain products contain only what

Answer 30

endosperms/starch

Question 31

the addition of calcium to some orange juice products by the manufacturer is called what

Answer 31

fortification

Question 32

which bread has the highest fiber content

Answer 32

whole grain

Question 33

what nutrient of a list is used to enrich grains

Answer 33

folate

Question 34

according to nutrition label laws what two minerals must be listed on a package as a %daily value

Answer 34

calcium and iron

Question 35

a food label list reads in this order: wheat flour, sugar, cornstarch which is the least amount

Answer 35

cornstarch

Question 36

what is a feature of the nutritional facts panel of a food label

Answer 36

saturated fat

Question 37

what is an item that must be on the nutrition facts on the label

Answer 37

trans fat

Question 38

which ingredient on a food label of a list would be a source of protein

Answer 38

tofu

Question 39

one function of the pyloric sphincter is what

Answer 39

prevents contents of small intestine from backing up into the stomach

Question 40

name of partially digested food in the stomach is what

Answer 40

chyme

Question 41

which is a feature of peristalsis

Answer 41

caused by alternating tightening and relaxing of circular and longitude primary muscles

Question 42

what structure controls the release of the stomach content into the small intestine

Answer 42

pyloric sphincter

Question 43

what is the function of hydrochloric acid in the stomach

Answer 43

creates optimal acidity

Question 44

purpose of bicarbonate in the digestive process is to do what

Answer 44

raise pH of chyme

Question 45

what's the function of bile

Answer 45

emulsify fat

Question 46

primary site of absorption of nutrients

Answer 46

microvillus

Question 47

what two systems coordinate all of the digestive/absorptive processes

Answer 47

nervous system and endocrine system

Question 48

a person on a low fiber diet is at increased risk of elevated rectal vein pressure leading to what

Answer 48

hemorrhoids

Question 49

people who have frequent bouts of heartburn and indigestion have a medical condition known as what

Answer 49

gastroesophagial reflux

Question 50

the primary treatment for an ulcer caused by H. pylori is what

Answer 50

antibiotics