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HS 340: Wellness and Nutrition > EXAM 1 > Flashcards

EXAM 1 Flashcards

1
Q

phytochemical found in food are important because

A

they decrease the risk of developing certain diseases when they are eaten

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2
Q

an advertisement for a new performance enhancing supplement is on the internet. what can you assume about the advertisement for the supplement?

A

the information needs to be checked for scientific validity and accuracy

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3
Q

which of the following is the dietary reference intakes represents the highest average daily intake level likely to post no risk of adverse health effects in most people and is used for safety limits

  1. RDA
  2. Daily Values
  3. AI
  4. UL
A

UL- tolerable upper intake level

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4
Q

which nutrient provides the most energy (calories) per gram?

a. carbohydrate
b. fat
c. protein
d. vitamins

A

fat

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5
Q

when determining the amounts of food to eat from each group in the USDA food guide each day, you need to remember that

A

the recommended amounts will vary depending on age physical activity and gender

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6
Q

as food moves through the digestive tract is spends the most time in the

A

large intestine because of the need to partially digest fiber and absorb water

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7
Q

what restores sobriety in someone who has been drinking alcohol

A

time

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8
Q

esophagus

A

passes food from the mouth to the stomach

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9
Q

bicarbonate

A

released by the pancreas to neutralize hydrochloric acid in the small intestine

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10
Q

gallbladder

A

stores bile until needed and squirts bile into the small intestine when fat is present

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11
Q

pancreas

A

manufactures digestive juices containing enzymes and releases them into the small intestine

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12
Q

villi

A

finger like projections in the small intestine that increase the surface area to maximize absorption

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13
Q

bile

A

emulsifies fat in the small intestine for enzymatic digestion

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14
Q

small intestine

A

digests the majority of CHO, protein, and fat, and absorbs nutrients

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15
Q

stomach

A

adds hydrochloric acid, enzymes, and fluid. Grinds food into a liquid called chyme

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16
Q

liver

A

all absorbed nutrients travel here before entering the bloodstream for delivery to the the body’s cells

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17
Q

after being absorbed across the intestinal wall, large fat molecules travel to the liver via

A

lymph

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18
Q

when fructose and glucose are bonded together they form

A

table sugar (sucrose)

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19
Q

how many grams of fiber per day does the American dietician association suggest for adults

A

25-33grams per day

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20
Q

glucose is stored in humans and animals as

A

glycogen

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21
Q

over 75% of the world’s adults lose most of their ability to produce the enzyme ____ as they age causing intolerance to certain foods

A

lactase

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22
Q

according to the DRI recommendations for macronutrients, people should obtain about ___ percent of their daily energy from carbohydrates

A

45-65%

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23
Q

human digestive enzymes break down the bonds between the glucose molecules in starch but not in fiber

true or false

A

true

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24
Q

the pancreas releases releases this hormone when blood sugar is low to cause the liver to break down glycogen and release glucose into the bloodstream

A

glucagon

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25
Q

enriched flour contains all the same nutrients as whole wheat flour

true or false

A

false

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26
Q

all the following are primary functions of soluble fiber except:

  1. lowers blood cholesterol
  2. regulates blood sugar following a carbohydrate rich meal
  3. adds bulk to promote healthy bowel function
  4. reduces risk of chronic disease
A

adds bulk to promote healthy bowel function

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27
Q

how would you respond to someone who states that white bread is just as nutritious as whole wheat bread

A

whole wheat bread is preferable because it contains several nutrients not added to enriched white bread
whole wheat bread is higher in fiber content than white bread

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28
Q

gluten

A

a small percentage of the population has celiac disease which makes them unable to eat gluten at all

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29
Q

ketosis (a state in the body in which fat breakdown creates ketone-bodies ) occurs when

A

the diet does not have enough carbohydrates

30
Q

glycogen is stored in the body in

A

muscles and liver

31
Q

someone with normal blood glucose levels would have a fasting glucose level of

A

less than 100 mg/dL

32
Q

which type of lipid functions as an emulsifier

A

phospholipids

33
Q

according to the dietary reference intakes, people should obtain about ___ percent of their daily energy from dietary fat

A

20-35%

34
Q

the digestive chemical responsible for emulsifying fats to make them ready for enzymatic digestion is

A

bile

35
Q

trans fat

A

unsaturated plant oils that are processed to be saturated by adding hydrogen

36
Q

joe wants to decrease his blood LDL levels. what advice would you provide to him

A

decrease his intake of excess red meat, large amounts of saturated fat, sugar and processed carbohydrates
increase his intake of soluble fiber

37
Q

at room temperature saturated fats are

solid or liquid

A

solid

38
Q

chylomicron

A

formed with phospholipids to carry triglycerides to the liver after digestion

39
Q

LDL & VLDL

A

transports triglycerides to the body’s tissues

40
Q

HDL

A

scavenges cholesterol from tissues and carried is to the liver for disposal

41
Q

the best way to increase consumption of omega 3 fatty acids is to

A

choose fatty fish instead of beef at some meals

42
Q

you can reduce your risk for heart disease by eating more fats from

A

fatty fish

43
Q

who is at increased risk for mercury sensitivity caused by eating seafood with high levels of mercury such as swordfish

A

pregnant women

44
Q

countries that consume more seafood have less heart disease on average

true or false

A

true

45
Q

consuming at minimum fatty fish meals a week will result in an improved balance between omega 3 and omega 6 intakes

A

2

46
Q

recent recommendations suggest that we consume monounsaturated fats in the place of saturated fat. which of the following items should you put on your sandwich to help achieve this goal?

  1. mayo
  2. American cheese
  3. avocado
  4. tuna
A

avocado

47
Q

of the 20 different amino acids, ___ are essential

A

9

48
Q

chemical digestion of protein begins in the

A

stomach

49
Q

which is not a function of protein?

  1. forms enzymes and hormones
  2. forms antibodies
  3. transports fat in the body
  4. is the primary energy source for the brain
  5. forms blood clots to prevent death from bleeding
A

is the primary energy source for the brain

50
Q

the RDA minimum for protein for an average adult is

A

0.8 g protein per Kg body weight per day

51
Q

athletes typically require more protein than the RDA for average adults

true or false

A

true

52
Q

high quality proteins

A

contain adequate amounts of essential amino acids

53
Q

food from which group does not contain any protein

A

fruit

54
Q

examples of complementary protein combinations that provide all the essential amino acids (metal supplementation) include all of the following except

  1. peanut butter and banana
  2. rice and beans
  3. oatmeal with almonds
  4. peanut butter on whole wheat bread
A

peanut butter and banana

55
Q

which is not a problem associated with excessive intake of protein

  1. increased risk of heart disease from saturated fat found in animal protein sources
  2. increased risk of diabetes from excess nitrogen found in protein
  3. increased risk of cancer from excess fatty red meat and processed meat intake
A

increased risk of diabetes from excess nitrogen found in protein

56
Q

you eat a beef rib eye steak. you are getting protein and also a large percentage of

A

fat

57
Q

protein recommendations for athletes range from

A

1.2-2.0g/kg BW

58
Q

all of the following changes can help joe lower his LDL cholesterol except:

  1. eating more soluble fiber
  2. eating less saturated fat
  3. eat less salt
  4. eat more fruits and vegetables
A

eat less salt

59
Q

what food should Joe eat more of to get protein and help lower his cholesterol

A

beans

60
Q

how much fiber does joe need each day

A

33-35g

61
Q

triglyceride

A

the major form of lipid found in the body

62
Q

phospholipids

A

acts as an emulsifier and plays a key roll in cell membranes

63
Q

sterol

A

are ring shaped and serve as the raw material for bile

64
Q

After digestion, larger fat molecules are transported via the bloodstream to the Liver
True
False

A

false

65
Q 
Fat is mostly digested in the:
Mouth
Stomach
Small Intestine
Liver
A

small intestine

66
Q

Which lipoprotein is beneficial to heart health in the body?
VLDL (Very low density lipoprotein)
LDL (Low Density Lipoprotein)
HDL (High Density Lipoprotein)

A

HDL

67
Q 
Which lipid in foods raises your blood cholesterol the most?
Saturated Fat
Monounsaturated fat
Polyunsaturated fat
Cholesterol
A

saturated fat

68
Q

A good source of Omega 3 fatty acids is:
Yogurt
Salmon
Olive Oil

A

salmon

69
Q

Essential amino acids are amino acids that the body can manufacture
True
False

A

false

70
Q 
Proteins are denatured by
Heat
Stomach acid
Alcohol
All of the above
A

all of the above

71
Q 
Which of the following is NOT a function of proteins in the body:
Build enzymes, hormones and neurotransmitters
Build antibodies
Maintain fluid and electrolyte balance
Maintain acid-base balance
Maintain body temperature
Blood clotting
Provide energy and glucose
A

maintain body temperature

72
Q

Protein Energy Malnutrition (PEM) is the most common form of malnutrition in the world today
True
False

A

true

HS 340: Wellness and Nutrition (6 decks)

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