Exam 1

Question 1

Dietary Reference Intakes (DRIs)

Answer 1

–General term–Nutrient intake standards for healthy people

Question 2

Recommended Dietary Allowances (RDAs)

Answer 2

–Levels of essential nutrients–Adequate for most healthy people–Decrease risk of certain chronic diseases

Question 3

Adequate Intakes (AIs)–

Answer 3

“Tentative” RDAs–Based on less conclusive scientific information

Question 4

Estimated Average Requirements (EARs)

Answer 4

–Estimated values to meet requirements of half of the healthy individuals in a group–Used to assess adequacy of intakes of population groups

Question 5

Tolerable Upper Intake Levels (ULs)

Answer 5

–Upper limits of nutrients compatible with health–Limits that should not be exceeded

Question 6

Monosaccharides:

Answer 6

glucose, fructose, galactose

Question 7

Disaccharides:

Answer 7

sucrose, maltose, lactose

Question 8

Complex carbohydrates (i.e., polysaccharides)

Answer 8

–Starches: plant form–Glycogen: animal form–Most types of fiber

Question 9

Glycemic index:

Answer 9

extent to which carbohydrate-containing foods increase blood glucose levels–High glycemic index foods raise blood glucose levels more

Question 10

amdr carb

Answer 10

45-65 percent of calories

Question 11

Carb g/day for m/f

Answer 11

m: 30-38
f: 21-25

Question 12

high-quality proteins provide all _______

Answer 12

essential amino acids

Question 13

ex of high quality proteins

Answer 13

milk, cheese, meat, eggs,

Question 14

amdr protein?

Answer 14

10-35%

Question 15

Triglyceride structure

Answer 15

–Three fatty acids attached to glycerol

Question 16

Essential fatty acids

Answer 16

–Linoleic acid: parent of the omega-6 family –Alpha-linolenic acid: parent of the omega-3 family •Most adults do not consume adequate levels of omega-3 fatty acids

Question 17

saurated fat

Answer 17

no double bond

Question 18

unsaturated

Answer 18

monounsaturated (one bond) or polyunsaturated (2+ bonds)

Question 19

Hydrogenation:

Answer 19

adds hydrogen to unsaturated fatty acids•Changes structure of fatty acid from cis structure to trans form

Question 20

Dietary cholesterol

Answer 20

–Fat-like, clear liquid found in animal products

Question 21

dietary cholesterol is a precursor of

Answer 21

Precursor of estrogen, testosterone, and vitamin D

Question 22

Leading sources of cholesterol

Answer 22

egg yolks, meat, milk and milk products, and fats such as butter

Question 23

amdr fats

Answer 23

20-35%

Question 24

reccomended intake of water

Answer 24

m: 15-16 cups
f: 11 cups

Question 25

bone loss begins around age

Answer 25

40

Question 26

Basil metabolic rate (BMR) uses what % of energy intake

Answer 26

•60 to 75 percent for involuntary processes

Question 27

Thermic effect of food (TEF) uses what % of energy intake

Answer 27

•About 10 percent needed for food metabolism

Question 28

Activity thermogenesis uses what % of energy intake

Answer 28

20-40 percent of total energy needs

Question 29

______ pound of body fat is approximately equal to _______ calories

Answer 29

One

3500

Question 30

To lose one pound a week, an adult would need to create a negative balance of ______

Answer 30

500 calories per day

Question 31

Decreases diet energy density

Answer 31

Fiber

Question 32

High-fiber diet is linked with

Answer 32

lower body weight and less weight gain overtime

Question 33

Forms of fiber

Answer 33

viscous, fermentable, and functional

Question 34

Low vitamin D intake is associated with

Answer 34

decreased calcium bioavailability

Question 35

Choline Deficiency has been shown to cause

Answer 35

fatty liver and muscle deterioration

Question 36

High sodium decreases

Answer 36

vasodilation and raises blood pressure,

Question 37

potassium increases

Answer 37

vasodilation

Question 38

Magnesium deficit elicits a

Answer 38

calcium-activated inflammatory cascade

Question 39

Iron–Low dietary intake leads to

Answer 39

depletion of iron stores, reduced synthesis of hemoglobin, and iron-deficiency anemia with decreased oxygen transport to tissues

Question 40

basic excercise recommendations

Answer 40

150 minutes moderate intensity or 75 minutes vigorous intensity a week

Question 41

BMI equation

Answer 41

kilograms/ meters squared

Question 42

Relatively small amounts of weight loss (____ ___ _________) can reduce or prevent obesity health risks

Answer 42

three to five to ten percent of body weight

Question 43

Etiology of atherosclerosis–

Answer 43

Fibrous plaque formation begins when fatty deposits become part of tissues that form over injured arterial wall cells

Question 44

Physiological effects of atherosclerosis

Answer 44

–Atherosclerosis reduces blood flow, vessels lose flexibility, and the heart has to work harder leading to higher blood pressure

Question 45

metabolic syndrome

Answer 45

Cluster of altered metabolic conditions that come together in a single individual

Question 46

Normal A1C

Answer 46

4-5.9%

Question 47

prediabetic A1C

Answer 47

5.7-6.4%

Question 48

Diabetic A1C

Answer 48

greater than or equal to 6.5%

Question 49

nutrition treatment of diabetes

Answer 49

Weight management (5-7% weight loss); carb counting as well as a heart healthy diet (although there is technically no “diabetes diet”

Question 50

lbs to kg

Answer 50

lbs divided by 2.2= kg

Question 51

inches to cm

Answer 51

inches times 2.54=cm

Question 52

cm to meter

Answer 52

move decimal left 2