Exam One Nutrition132

Question 1

The dietary refrence intake (DRI) are a set of four

Answer 1

Lists of values for measuring the nutrient intakes of healthy people.
- the EAR, RDA, AI, UL

Question 2

Estimated Average Requirements (EAR) is the

Answer 2

Average daily nutrient intake estimated to meet the requirement of half of the healthy individuals in a life stage/gender group.

Question 3

Recommended Dietary Allowances (RDA):

are intake

Answer 3

goals for individuals; average daily nutrient intake that meets the needs of nearly (97-98%) healthy people in a life stage/gender group; based on extensive scientific data.

Question 4

Adequate Intake (AI) are nutrient intake goals for

Answer 4

individuals; the rencommended average daily nutrient intake level based on intakes of healthy people in a particular life stagte and gender gruop and assumed to be adequate.

Question 5

Tolerable Upper Intake Levels (UL):

is the highst average daily nutrient intake level that is likety to pose

Answer 5

no risk of toxicity to almost all healhty individuals of a particulare life stage and gender group

Question 6

Acceptable Macronutrient Distribution Ranges (AMDR):

are values for

Answer 6

carbohydrate, fat, and protein expressed as percentages of total daily calorie intake; when in these ranges, daily intake should provide adequate energy and nutrients while reducing the risk of chronic disease

Question 7

How much percent of calories are from carbs?

Answer 7

45-65%

Question 8

How much percent of calories should come from fat?

Answer 8

20-35%

Question 9

How much percent of calories should come from protien?

Answer 9

10-35%

Question 10

Estimated energy requirement (EAR) the average dietary energy intake predicted

Answer 10

maintain body weight for an individual of a particular age, gender, height, weight and physical activity level consistent with good healthy.

Question 11

Functional foods naturally contain

Answer 11

substances having biological activitiy in the body beyond those of the nutrients

Question 12

The essential flavors include:

Answer 12

sweet
sour
bitter
salty
umami (savory)

Question 13

The digestive tract’s main function is to

Answer 13

digest and absorb food

Question 14

the digestive tract is made up of

Answer 14

the mouth, throat, esophagus, stomach, small intestine, large intestine, rectum, anus.

Question 15

Mechanical digestion is the breaking down of food

Answer 15

particles by chewing, grinding, & mashing of food.

Question 16

Chemical digestion is the breaking down of food at the

Answer 16

molecular level using chemical reactions.

Question 17

What are enzymes?

Answer 17

Proteins that work as little machines to perform specific chemical reactions.

Question 18

In chemical digestion what does the process of the food in the mouth create?

Answer 18

A bolus of food

Question 19

In chemical digestion what does the process of the food in the stomach create?

Answer 19

the end product of grinding/mashing food is chym

Question 20

what is chym?

Answer 20

a fluid resulting from the actions of the stomach after a meal.

Question 21

What is peristalsis?

Answer 21

wave like movements of muscle squeezing of the esophagus, stomach & small intestine that pushes their contents along

Question 22

what are gastric juices?

Answer 22

The digestive secretion of the stomach

-they are acidic

Question 23

What is bile?

Answer 23

a cholesterol-containing digestive fluid made by the liver, stored in the gallbladder, and released into the small intestine when needed.

Question 24

Pacreatic juice is the fluid secreted by the

Answer 24

pacreas that contains both enzymes to digest carbs, fats, and proteins & sodium bicarbonate, a neutralizing agent.

Question 25

Carbohydrates are compounds composed of

Answer 25

single or multiple sugars

Question 26

complex carbohydrates are long chains of

Answer 26

sugar units arranged to from starch and fiber

Question 27

Simple carbohydrates are sugars including

Answer 27

both single sugar units and linked pairs of sugar units.

Question 28

Monosaccharides are

Answer 28

single sugar units

Question 29

Dissacharides are pairs of

Answer 29

Pairs of single sugar units linked together

Question 30

examples of monosaccharides include:

Answer 30

glucose, fructose, and galactose

Question 31

examples of dissacharides include:

Answer 31

lactose, maltose, sucrose

Question 32

starch is a plant plysaccharide composed of

Answer 32

glucose. After cooking, starch is highly digestible by human beings; raw starch often resists digestion

Question 33

Fiber is the

Answer 33

indigestible parts of plant foods that are not digested by human degestive enzymes

Question 34

soluble fibers are food components that readily

Answer 34

dissolve in whater and often impart gymmy or gel-like characteristics to foods.

Question 35

Insoluble fibers are the

Answer 35

tough, fibrous structures of fruits, vegs, and grains;

idigestible food components that do not dissolve in water.

Question 36

Glycogen is

Answer 36

a highly branched polysaccharide that is made and stored by liver and muscle tissues of human beings and animals as a storage form of glucose.

Question 37

What is the minimum daily carb intake?

Answer 37

130g/day

Question 38

Glyceminc Index (GI) is the

Answer 38

ranking of foods according to their potential for raising blood glucose

Question 39

What are artificial sweeteners?

Answer 39

sugar substitutes that provide negligible energy

Question 40

What is Diabetes?

Answer 40

A disease characterized by
elevated blood glucose and inadequate or ineffective insulin.
A person cannot regulate blood glucose normally

Question 41

Type 1 diabetes is characterized as:

Answer 41

the inability to produce insulin

not reversable

Question 42

Lactase is the intestinal enzyme that

Answer 42

spilts the disaccharide lactose to nonosaccharides during digestion

Question 43

Polysaccharide is another term for

Answer 43

Complex carbs

Question 43

Type 2 Diabetes is the

Answer 43

resistance to insulin

it is reversable