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Principles of Nutrition > Final Exam > Flashcards

Final Exam Flashcards

1
Q

The science of food; the nutrients and substances therein; and their action, interaction, and balance in relation to health and disease is a definition of _______.

A

nutrition

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2
Q

Nutrients causing some signs of poor health when consumed in less than adequate amounts are called _______.

A

essential nutrients

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3
Q

An important function of carbohydrates is to ______.

A

supple energy

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4
Q

Lipids can be described as ______.

A

mostly fats and oils

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5
Q

The main function of vitamins is to ______.

A

enable chemical reactions in the body to occur

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6
Q

“The amount of heat required to raise the temperature of 1000 grams of water one degree Celsius” is the definition of ______.

A

kilocalorie

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7
Q

The psychological desire to eat certain foods and reject others is defined by:

A

appetite

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8
Q

Which is true about saturated fats?

A

Saturated fats raise blood cholesterol; Saturated fats tend to be solid at room temperature; Many animal fats are rich in saturated fats; Saturated fats provide 9 kilocalories per gram

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9
Q

If a total of 2000 kcal were consumed (energy came from 250 grams of carbohydrates, 66 grams of fat, and 102 grams of protein), what percentage of energy comes from carbohydrates, fat and protein?

A

50% carbohydrate, 30%, and 20% protein

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10
Q

When body systems are operating normally and nutrient stores are being maintained, an individual is said to be ______.

A

in desirable nutritional status

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11
Q

Which is true about the Dietary Reference Intakes (DRIs)?

A

They apply to people in Canada and the U.S They differ by age group. They include Recommended Dietary Allowances and Tolerable Upper Intake Levels. They were created by the Food and Nutrition Board

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12
Q

Which Dietary Reference Intake (DRI) is set high enough to meet the needs of 97 to 98% of the population?

A

Recommended Dietary Allowances

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13
Q

Which Dietary Reference Intake (DRI) reflects average daily needs?

A

Estimated Average Requirements

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14
Q

The nutrient standards used on Nutrition Facts panels are called ______.

A

Daily Values

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15
Q

Daily Values differ from Recommended Dietary Allowances in that Daily Values _____.

A

are used on Nutrition Facts panels; are based on two sets of dietary standards; are not gender-specific

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16
Q

Which is required on all food packages?

A

Name and address of the food manufacturer

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17
Q

by definition, energy-dense foods are ALL ____.

A

high in calories

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18
Q

MyPlate groups foods into _____ major categories.

A

5

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19
Q

If a group of people consumed an amount of protein equal to the estimated average requirement for their life stage, what percentage would receive insufficient amounts?

A

50

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20
Q

The percentage of U.S households considered food insecure is ______.

A

10

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21
Q

the Supplemental Nutrition Assistance Program (SNAP) benefits ________.

A

poor households that meet eligibility guidelines

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22
Q

Common genetically engineered crops in the U.S. include _____.

A

soybeans, corn, and cotton

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23
Q

Food additives are regulated by the ______.

A

Food and Drug Administration

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24
Q

The temperature danger zone for growth of pathogenic bacteria is ______.

A

41-135 degrees F

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25
Q

Coughing and sneezing on foods can allow ____ to contaminate the food.

A

Staphylococcus aureus

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26
Q

The bacterium ____ grows only in anaerobic environments.

A

Clostridium botulinum

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27
Q

The last food(s) to buy when shopping in the supermarket should be ______.

A

raw poultry and eggs

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28
Q

Which of the following is a current food safety recommendation?

A

Scrub firm produce, such as melons, under running water with a brush before slicing it

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29
Q

Which of the following organs is NOT part of the digestive organ system?

A

Kidneys

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30
Q

Which of the following is NOT an enzyme?

A

Bile

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31
Q

Human digestion of food begins in the ____, where the enzyme ______ breaks down a small amount of starch.

A

mouth; amylase

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32
Q

At the beginning of a meal, the hormone _____ is secreted from the stomach; this hormone controls the release of _______.

A

gastrin; HCL

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33
Q

Actions of hydrochloric acid produced by the stomach include _____.

A

promoting digestion of protein; destroying bacteria and viruses found in foods; dissolving dietary minerals for improved absorption

34
Q

The stomach can absorb _____.

A

alcohol

35
Q

Which substances can be absorbed in the small intestine?

A

Glucose, Minerals, Amino acids, Vitamins, Alcohol

36
Q

Amino acids and glucose enter cells by ______.

A

Active transport

37
Q

Carbohydrates that may contribute to intestinal gas formation include _____.

A

lactose, fructose, and raffinose

38
Q

Glucose, galactose, and fructose _______.

A

are monosaccharides

39
Q

Which of the following is a noncarbohydrate component of dietary fibers?

A

Lignin

40
Q

The principal function of dietary carbohydrate is to provide _______.

A

energy

41
Q

Dietary sugars and starches are called “protein sparing” which means ______.

A

dietary protein can be used for protein synthesis and other vital processes, rather than being used as a source of energy

42
Q

The energy value of dietary carbohydrates is ____ kcal per gram.

A

4

43
Q

An example of an oligosaccharide is ____.

A

raffinose

44
Q

Which of the following dietary fibers are classified as soluble fibers?

A

Pectins and mucilages

45
Q

Alpha-linolenic acid and linoleic acid are classified as _____ fatty acids.

A

essential

46
Q

Which of the following correctly characterizes lipids?

A

They do not dissolve in water.

47
Q

The functions of fat include all of the following EXCEPT ______.

A

build and repair tissue

48
Q

Recommendations suggest that we consume approximately 20% of our fat as monounsaturated fats. All of the following would be appropriate to use to achieve this goal EXCEPT ______.

A

coconut oil

49
Q

Which of the following fats and oils provides the most polyunsaturated fatty acids?

A

soybean oil

50
Q

The dietary Guidelines for Americans recommend that total fat intake should not exceed _____ of total calories and saturated fat intake be limited to _______ of total calories.

A

35%; 10%

51
Q

Fat digestion begins in the _______.

A

mouth

52
Q

The ______ pathway for LDL uptake is a means by which LDL contributes to plaque formation in blood vessels.

A

scavenger

53
Q

Immediately after a meal, newly digested and absorbed dietary fats appear in the lymph, and then the blood as a part of which of the following?

A

Chylomicrons

54
Q

Which of the following is a risk factor for heart disease?

A

Total blood cholesterol level greater than 200 mg/dl

55
Q

Trans fatty acids are now considered more atherogenic then saturated fatty acids because they ______.

A

elevated LDL levels, while decreasing HDL

56
Q

The presence of _____ chemically distinguishes protein from carbohydrate and fat.

A

nitrogen

57
Q

Which bodily function is not associated with protein?

A

Sparing glucose for energy use as the primary source of energy

58
Q

Which of the following foods provides all of the essential amino acids?

A

Milk

59
Q

Good sources of high-quality protein include all of the following EXCEPT ______.

A

Whole wheat

60
Q

Protein quality is determined by all of the following EXCEPT ______.

A

the food’s cost

61
Q

When food proteins reach the stomach, HCL ____ the protein.

A

denatures

62
Q

Judy’s dietary intake provides 90 grams of protein. Her total energy intake is 2000 kcal. Approximately what percentage of her energy comes from protein?

A

18%

63
Q

A vegan diet may be low in ______.

A

vitamin B-12; iron; calcium

64
Q

Signs of protein deficiency may include _____.

A

edema; mild to moderate weight loss; poor resistance to infection

65
Q

A standard drink contains ____ grams of alcohol.

A

14

66
Q

Alcohol is absorbed in the small intestine by _________.

A

simple diffusion

67
Q

The ADH pathway of alcohol metabolism converts ethanol into ________.

A

acotyl-CoA

68
Q

Binge drinking for a male is defined as having ______ or more drinks on a single occasion.

A

5

69
Q

Detrimental effects of excessive alcohol consumption include higher rates of ________.

A

high blood pressure and stroke; cancers of the mouth and throat; liver disease and liver failure

70
Q

The problems of alcohol abuse and alcohol dependency ______.

A

affect nearly 1 in 3 Americans over a lifetime

71
Q

Which of the following does NOT describe a vitamin?

A

They provide a rich source of energy

72
Q

A deficiency of vitamin A often results in _____.

A

night blindness

73
Q

Vitamin D deficiency can result in poorly mineralized bone. The resulting disease is called

A

osteomalacia

74
Q

Vitamin E functions to

A

protect phospholipids in cell membranes from damage by free radicals

75
Q

An important role of vitamin K is the synthesis of

A

prothrombin

76
Q

Most B-vitamins function as

A

coenzymes

77
Q

A deficiency of thiamin that affects the cardiovascular, muscular, nervous, and gastrointestinal system is called

A

beriberi

78
Q

Once specific cause of fatigue and anemia in adolescent girls with low dairy product intake is deficiency of ______.

A

riboflavin

79
Q

Vitamin B-12 is absorbed in the

A

ileum

80
Q

The primary function of vitamin C in cellular metabolism is to

A

act as nonspecific reducing agent (electron donor)

Principles of Nutrition (12 decks)

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