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Principles of Nutrition > Final Exam!!!! > Flashcards

Final Exam!!!! Flashcards

1
Q

What are the 6 classes of nutrients?

A

Carbohydrates, fats, proteins, vitamins, minerals, and water

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2
Q

What characteristics do the macronutrients share?

A

Nutrients that are needed in large amounts, gram quantities
Composed of hydrogen, oxygen, and carbon (organic) and supply energy

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3
Q

How are vitamins categorized?

A

Water-soluble and fat-soluble

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4
Q

How are minerals different from carbohydrates, lipids, protein, and vitamins?

A

Minerals are very simple inorganic substances, while the others are complex organic compounds

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5
Q

What are phytochemicals and zoochemicals?

A

Phytochemical: plant components in fruits, vegetables, legumes, and whole grains
Zoochemicals: components in animals

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6
Q

What does the term calorie mean?

A

Used to express the amount of energy in foods; it is the amount of heat energy it takes to raise the temperature of 1 gram of water 1 degree Celsius

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7
Q

How do calories, kilocalories, and kilojoules differ?

A

Calories are the same thing as kilocalories (kcal); many scientific journals express energy content of food as kJ, rather than kcals 1000 J = 1 kJ; 1 kcal = 4.18 kJ

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8
Q

How many calories are in a food that has 8 g carbohydrate, 2 g alcohol, 4 g fat, and 2 g protein?

A

90 calories

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9
Q

What type of food provides most of the protein in the diets of North Americans?

A

Animal sources such as meat, seafood, dairy products, and eggs, supple about two-thirds of the protein intake for most North Americans

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10
Q

Which types of carbohydrates do most North Americans need to increase in their diets?

A

Complex carbs such as vegetables and whole grains (bread)

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11
Q

Which vitamins and minerals do many North Americans need to increase in their diets?

A

Vitamin A, E, Iron, Potassium, and Calcium

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12
Q

What factors affect food choices?

A

~ Flavor, texture, appearance
~ Culture
~ Lifestyle
~ Routines and habits
~ Cost and availability
~ Environment
~ Food Marketing
~ Health/nutrition concerns, knowledge, beliefs

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13
Q

What is the difference between a sign and a symptom?

A

A symptom is a change in body function that is not necessarily apparent to a healthcare provider. A sign is a feature that can be observed.

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14
Q

How does undernutrition differ from overnutrition?

A

Undernutrition occurs when a nutrient intake does not meet nutrient needs, causing surplus stores to be used. Overnutrition occurs when more of a nutrient is consumed than the body can use.

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15
Q

What are the ABCDEs of nutritional assessment?

A

Anthropometric, biochemical, clinical, diet, environmental

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16
Q

What are 3 limitations of nutritional assessment?

A
  1. Many signs and symptoms are not very specific
  2. It can take a long time for signs and symptoms to develop
  3. A long time may lapse between nutritional deficiency and clinical evidence of a problem
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17
Q

What should you expect when you meet with a registered dietitian nutritionist?

A

~ Conduct a nutritional assessment
~ Diagnose a nutrition-related problem
~ Create an intervention
~ Monitor and evaluate progress

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18
Q

What is the role of genes?

A

Control the activities of the cell and determine which proteins are made

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19
Q

What are 3 chronic nutrition-related diseases with a genetic link?

A

Cardiovascular disease, diabetes, and cancer

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20
Q

What is a genogram?

A

A family diagram that depicts each member of the family and shows connections between the generations.

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21
Q

What elements are required for scientific research to be considered valid?

A

~ Clear and testable
~ Based on existing knowledge
~ Specific and measurable

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22
Q

What is the difference between single- and double-blind studies?

A

Single-blind ~ The patient does not know the treatment or placebo but the researcher does
Double-blind ~ Both the patient and the researcher does not know the group assignments

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23
Q

What is an animal model?

A

Non-human species used in biomedical research

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24
Q

What is a peer-reviewed journal?

A

When multiple professionals have reviewed the writing; usually in the same field

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25
Q

How are systematic reviews used?

A

To synthesize and critically evaluate all available research evidence on a specific topic

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26
Q

What are five tips for determining whether Nutrition claims are true?

A
  1. Apply the basic principles of nutrition to any nutrition claim
  2. Be wary if you answer yes to five health-related nutrition claims
  3. Examine the scientific credentials of the individual, organization, or publication making the nutrition claim
  4. Note size, duration and type of study
  5. Be wary of press conferences and other hypes regarding latest findings
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27
Q

Why does DSHEA make it wise to be cautious about dietary supplements?

A

The regulation of supplements is limited

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28
Q

Which dietary standard is set at a level that meets the need of practically all healthy people?

A

RDA

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29
Q

Which dietary standard is set at a level that meets the needs of about half of all healthy people?

A

AI and EER

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30
Q

Reference Daily Intakes are standards established for Nutrition Facts panels for energy-producing nutrients. T or F

A

False

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31
Q

Most people should aim to keep their intake of which nutrient at or below 100% Daily Value?

A

Total fat

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32
Q

Foods that are a “good source” of a nutrient must contain at least _____% Daily Value of that nutrient.

A

10%

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33
Q

Which factor affects nutrient levels in food?

A

Food processing, plant variety, ripeness when harvested

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34
Q

A food’s energy density is determined by comparing its calorie content with the weight of the food. T or F

A

True

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35
Q

The FDA publishes the Dietary Guidelines for Americans. T or F

A

False

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36
Q

Which is true about the Dietary Guidelines for Americans?
~ They are the foundation of the U.S. government’s nutrition policy.
~ They are designed to reduce the risk of obesity and hypertension.
~ They guide government programs such as the USDA’s school lunch programs
~ All of the above are true

A

All the above are true

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37
Q

Which food group is missing from this meal: cheese sandwich, macaroni salad, and orange juice?

A

Vegetables group and protein group

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38
Q

MyPlate recommends that at least 75% of the foods from the grains group should be whole grains. T or F

A

False

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39
Q

MyPlate recommends making at least half your plate fruits and vegetables. T or F

A

True

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40
Q

Which vegetables tend to be good sources of iron, calcium, folate, and vitamins A and C?

A

Dark-green vegetables

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41
Q

Which of the following is a sign of malnutrition caused by insufficient food and nutrient intake?
~ Stunted growth
~ Wasting (loss of fat and muscle tissue)
~ Increased susceptibility to infection
~ All of the above

A

All of the above

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42
Q

About ______% of U.S. households are food insecure.

A

10%

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43
Q

The Supplemental Nutrition Assistance Program benefits ______.

A

Low-income households that meet eligibility guidelines

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44
Q

Populations disproportionately affected by hunger and malnutrition include ____.

A

Preschool children and women

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45
Q

Which of the following statements about organic foods is not true?
~ They are always more nutritious than conventionally raised foods.
~ Synthetic fertilizers, pesticides, antibiotics, synthetic hormones, and sewage sludge are prohibited in their production.
~ A food labeled organic must have 95% of its ingredients by weight meet organic standards.
~ The USDA is responsible for organic certification of farms and foods

A

They are always more nutritious than conventionally raised foods

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46
Q

The main use of genetically modified food is to _______.

A

confer herbicide resistance to selected crops

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47
Q

In the U.S., almost all fruits, vegetables, and grains are genetically modified using modern techniques of biotechnology. T or F

A

False

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48
Q

Which of the following statements about food irradiation is true?
~ Irradiated food is radioactive
~ Irradiation can be used to destroy pathogens in food, such as Salmonella bacteria
~ All foods in the U.S. legally can be irradiated
~ Irradiation is used in only 2 countries around the world

A

Irradiation can be used to destroy pathogens in food, such as Salmonella bacteria

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49
Q

Food additive use and safety are regulated mainly by the ____.

A

FDA

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50
Q

Listeria monocytogenes

A

multiplies at refrigerator temperatures; deli meats are a typical source

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51
Q

Clostridium perfringens

A

Anaerobic meats, casseroles, and gravies are typical sources

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52
Q

Salmonella spp.

A

Leading bacterial foodborne pathogen; raw and undercooked meat and poultry are typical sources

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53
Q

Noroviruses

A

Causes of millions of cases of “stomach flu” each year

53
Q

Aflatoxin is produced by a mold that grows most often on ___.

A

Peanuts and corn

54
Q

The temperature danger zone is ______.

A

41 degrees to 135 degrees F

55
Q

Thawing foods, such as chicken, on the counter overnight is a safe food handling practice. T or F

A

False

56
Q

Which of the following statements about pesticides is not true?
~ Organic foods sometimes contain very low amounts of pesticides.
~ Some pesticides can persist in the environment for many years
~ Washing produce removes all pesticide residues
~ The EPA regulates the type and amount of pesticides that may be applied to food

A

Washing produce removes all pesticide residues

57
Q

The food most likely to contain mercury, dioxins, or PCBs is ____.

A

Fish from rivers, streams, and lakes

58
Q

What is the form of energy that can be used by almost all cells?

A

ATP

59
Q

Name the 4 primary types of tissues. Which of these tissue types covers the surfaces that are both outside and inside the body?

A

Epithelial tissue: Outside
Connective tissue: Inside and outside
Muscle tissue: Inside
Nervous tissue: Inside

60
Q

What organs make up the digestive system?

A

Pharynx, Esophagus, Stomach, Small intestine, large intestine, salivary glands, liver gallbladder, pancreas

61
Q

What is the difference between digestion and absorption?

A

Digestion is the mechanical and chemical breakdown of food. Absorption is the process by which the nutrients are taken into the blood.

62
Q

What are the 4 layers of the GI tract?

A

Mucosa; Submucosa; Muscularis; Serosa

63
Q

What process propels the contents of the GI tract along its length?

A

Peristalsis - a coordinated wave of contraction and relaxation of muscles.

64
Q

How do enzymes aid digestion?

A

Breaking down food into smaller components; speeding up chemical reactions

65
Q

Where are most digestive enzymes synthesized?

A

Pancreas

66
Q

What substances are found in saliva?

A

Mucus; lysozyme; amylase; lingual lipase

67
Q

For each of the 5 basic taste sensations, name at least 1 chemical compound that elicits the sensation.

A

Salty: Sodium (salt)
Sour: Hydrogen ions (candy)
Sweet: Sucrose (candy)
Bitter: Quinine (fruit)
Umami: Meaty (savory)

68
Q

How does the swallowing process prevent food from entering the trachea?

A

When food is swallowed the epiglottis closes over the larynx; the esophagus relaxes and opens and gravity helps the food bolus travel down the esophagus

69
Q

What are the components of gastric juice?

A

Hydrochloric acid, pepsinogen and gastric lipase

70
Q

How do HCL and the enzyme pepsin aid in digestion?

A

HCL destroys most harmful bacteria and viruses in foods, dissolves dietary minerals and converts pepsinogen to active protein digestion enzyme pepsin

71
Q

Describe the location and function of the pyloric sphincter.

A

Located between the stomach and the duodenum; controls the flow of chyme into the small intestine; Also prevents the backflow of bile into the stomach

72
Q

What are the 3 sections of the small intestine?

A

Duodenum, jejunum, ileum

73
Q

Where is bile synthesized, and what is its function?

A

The liver produces bile, a yellow green fluid that aids in fat digestion and absorption; breaks down large molecules of fat into droplets that are suspended in chyme

74
Q

What is the role of the pancreas in digestion?

A

Produces a digestive enzymes and sodium bicarbonate. the bicarbonate protects the small intestine by neutralize the stomach acid. digestive enzymes such as pancreatic amylase (to digest starch), pancreatic lipase (to digest fat) and several proteases (to digest protein)

75
Q

Which type of absorption requires energy?

A

Active absorption

76
Q

Why is diarrhea life-threatening for many young children in low-income countries?

A

The dehydration resulting from diarrhea is the main cause.

77
Q

What are 3 nutrients that are transported by the cardiovascular system?

A

water soluble nutrients, short chain fatty acids and meduim-chain fatty acids.

78
Q

What are 3 nutrients that are transported first in the lymphatic system?

A

Fat soluble vitamins, most fats and some proteins are transported in the lymphatic system.

79
Q

Which organ first receives nutrients from the cardiovascular system?

A

the liver. metabolizes and stores portion of nutrients.

80
Q

What are the 3 main functions of the large intestine?

A

Reabsorption of water and mineral ions; Formation and storage of feces; Bacterial fermentation of indigestible materials inside the colon

81
Q

What are some of the beneficial actions of bacteria in the large intestine?

A

Nutrient digestion, vitamin synthesis, energy metabolism; immune responses

82
Q

What are some health conditions that may improve with a FMT?

A

Inflammatory bowel disease (IBD); Autoimmune diseases

83
Q

What is the difference between a prebiotic and probiotic? Where can they be found in the diet?

A

Prebiotics are non-digestible fibers that act as food for probiotics. Probiotics are found in fermented foods like yogurt, kefir, and sauerkraut, as well as in dietary supplements. Prebiotics are found in fruits and vegetables, such as bananas, onions, and garlic.

84
Q

What is the most common cause of peptic ulcers?

A

Infection of H.pylori and Overuse of Nsaids

85
Q

What are 2 nutritional factors that can increase the risk of gallstones?

A

High in calories and refined carbohydrates and low in fiber

86
Q

What are the names of the disorders that may arise when abnormal amounts of fat are stored in the liver?

A

Fatty liver disease and Cirrhosis

87
Q

What are 3 factors that increase the chances of developing constipation?

A

Diet/lifestyle, behavioral factors, primary colorectal dysfunction

88
Q

The lipids found in chylomicrons can be taken up by other cells with the help of ______.

A

Lipoprotein lipase (LPL)

89
Q

Triglycerides consist of _____.

A

Glycerol and 3 fatty acids

90
Q

______ lipid that is solid at room temperature.

A

Fat

91
Q

_______ chief form of fat in food.

A

Triglyceride

92
Q

_________ sterol manufactured in the body.

A

Cholesterol

93
Q

__________ similar to triglycerides, except a fatty acid has been replaced by a phosphorus.

A

Phospholipids

94
Q

_____ lipid that is liquid at room temperature.

A

Oil

95
Q

Trans fatty acids tend to _____.

A

lower HDL and raise LDL

96
Q

Chylomicrons are the principal transport vehicle for ______.

A

triglycerides

97
Q

Which of the following lipoproteins is responsible for transporting cholesterol from the liver to tissues?

A

low-density lipoprotein (LDL)

98
Q

Which essential fatty acid can help lower the risks of coronary heart disease?

A

Omega-3 and Omega-6

99
Q

Mike has been told to reduce his fat intake to less than 25% of his total calories (2500 per day). How many grams of fat should he consume?

A

69 grams or less

100
Q

Monounsaturated fatty acids _____.

A

Are liquid at room temperature; have 1 double bond in the fatty acid chain; are provided by plants; lower blood cholesterol levels

101
Q

Fats that are liquid at room temperature can be made more solid by the process of ______.

A

hydrogenation

102
Q

For good health, experts now recommend that more of our dietary fat be polyunsaturated fatty acids than saturated fatty acids. T or F

A

True

103
Q

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

A

essential

104
Q

In what form is most body fat stored?

A

Triglycerides

105
Q

All of the following are ways in which fatty acids can differ from one another EXCEPT _____.

A

average number of calories per gram

106
Q

The chief contributors of saturated fatty acids in the U.S. diet include _____.

A

animal products

107
Q

Which of the following groups of foods would contribute a substantial amount of monounsaturated fatty acids to the diet?

A

Olive oil, peanuts, and almonds

108
Q

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

A

Soybean oil

109
Q

Cholesterol is ____.

A

Not essential in the diet; the human body can synthesize it; not found in foods of plant origin; an important part of human cell membranes and is necessary to make some hormones

110
Q

Mike has been told to reduce his fat intake to less than 30% of his total calories. I has been recommended to him that he consume an average of 2000 calories per day. How many grams of fat should he consume per day?

A

67 grams

111
Q

In the Mediterranean Diet, the majority of fat in the diet is supplied by _____.

A

Olive oil and olives

112
Q

All of the following are good sources of omega-3 fatty acids EXCEPT ______.

A

avocados

113
Q

Fat digestion begins in the _______.

A

Mouth

114
Q

A fatty acid with 10 carbons will be absorbed via the ____.

A

portal system

115
Q

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

A

Elevated LDL levels, while decreasing HDL

116
Q

Lecithin and bile are examples of emulsifiers. T or F

A

True

117
Q

Essential amino acids must be supplied by the diet because the body cannot synthesize them in adequate amounts. T or F

A

True

118
Q

A process involved in the synthesis of nonessential amino acids is called ______.

A

Transamination

119
Q

The carbon skeleton of an amino acid is the portion remaining after an amino group has been removed. T or F

A

True

120
Q

Which of the following is classified as a complete protein?

A

Fat-free milk

121
Q

The sequential order of amino acids in a polypeptide chain is called the ___.

A

Primary structure

122
Q

Which of the following is a rich source of protein?

A

Barbequed chicken

123
Q

Which of the following is not a means of determining the protein quality of a food?

A

Complementary score

124
Q

Hospitalized patients recovering from illness or trauma usually need additional protein to attain positive nitrogen balance. T or F

A

True

125
Q

Proteins are involved in all of the following functions except ___.

A

Promoting bowel function

126
Q

Which of the following population groups is at increased risk of PEM?
~ College Athletes
~ Individuals who are obese
~ Older adults
~ Adolescents

A

Older adults

127
Q

Many children with kwashiorkor maintain some muscle and subcutaneous fat. T or F

A

True

128
Q

Which of the following is not a usual characteristic of marasmus?
~ Edema
~ Severe weight loss
~ Impaired growth
~ Muscle wasting

A

Edema

129
Q

Which of the following is associated with excessive protein intakes?
~ Dehydration
~ Anemia
~ Diarrhea
~ Diabetes

A

Dehydration

130
Q

Which of the following foods is a common cause of food allergies?
~ Peanuts
~ Shellfish
~ Eggs
~ All of the above foods

A

All of the above foods

131
Q

Which of the following nutrients would most likely be low in a vegan diet?
~ Vitamin C
~ Thiamin
~ Vitamin B-12
~ Dietary fiber

A

Vitamin B-12

Principles of Nutrition (12 decks)

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