Final Lab Quiz

Question 1

four functions of vitamin C in the human body?

Answer 1

formation of collagen, the absorption of iron, the functioning of the immune system, and wound healing

Question 2

What is the RDA for vitamin C for males, females, and smokers?

Answer 2

The RDA for vitamin C for males is 90 mg., 75 mg. for females, and the normal RDA plus an additional 35 mg for those who smoke.

Question 3

Describe three factors that can decrease the vitamin C content of foods and/or beverages during processing?

Answer 3

light, heat, and air

Question 4

What is the DV (amount in mg) for vitamin C?

Answer 4

90 mg

Question 5

Describe what pasteurization is and why it is necessary for processing juice

Answer 5

Pasteurization is a process in which packaged and non-packaged foods are treated with mild heat to eliminate pathogens and extend shelf life. Pasteurization is necessary for processing juice because it kills harmful bacteria and microorganisms which could otherwise end up in the juice.

Question 6

How many essential amino acids are there? How about non-essential amino acids?

Answer 6

There are 9 essential amino acids and 11 non-essential amino acids.

Question 7

What are complementary proteins?

Answer 7

Complementary proteins are two or more foods that, when combined, contain all essential amino acids.

Question 8

Provide an example of ingredients used in a recipe in lab that demonstrated the concept of complementary proteins

Answer 8

In lab, there was a smoothie made with tofu and a black bean burger served on a bun.

Question 9

Explain the differences between a vegan diet, a lacto-ovo-vegetarian diet, a pesco-vegetarian diet, and a pollo-vegetarian diet

Answer 9

A vegan diet excludes all animal products, a lacto-ovo-vegetarian diet excludes all animal flesh but does include eggs and dairy products, a pesco-vegetarian diet excludes all animal flesh except fish, and a pollo-vegetarian diet excludes all animal flesh except chicken.

Question 10

List two health benefits a person may receive from following a vegetarian diet

Answer 10

A person that follows a vegetarian diet may have a lower body weight and a reduced risk of chronic disease.

Question 11

List four nutrients of concern when following a vegetarian/vegan diet

Answer 11

calcium, protein, Vitamin D, and iron

Question 12

Some vegetarians, but more so vegans, may be at risk for vitamin B12 (cobalamin) deficiency. List a vegan food source used in a lab recipe that would contribute vitamin B12 to the diet

Answer 12

nutritional yeast

Question 13

In high-income countries, what four markers of socioeconomic status (SES) have been found to be associated with cardiovascular disease

Answer 13

income level, educational attainment, employment status, and environmental factors

Question 14

What factors can contribute to CVD-related mortality being higher in low income individuals?

Answer 14

disparities in standards of care and a lack of access to quality care

Question 15

There is a strong correlation between education and health literacy. What is one reason poor health literacy may lead to higher CVD risk?

Answer 15

The association between health literacy and outcomes may be partially mediated
by poor reading comprehension, which has an indirect effect on CHD risk

Question 16

What dietary and lifestyle mediators explained almost half of the increased CHD risk?

Answer 16

Alcohol consumption and smoking

Question 17

Explain how each of the following might be different in disadvantaged areas, thus impacting CHD risk: a) physical features; b) social characteristics; c) dietary options

Answer 17

a. ) A disadvantaged area may not have many sidewalks or recreational spaces, along with transportation access.
b. ) A disadvantaged area may lack safety, social support, and community cohesion. In addition, different types of deprivation may be present.
c. ) A disadvantaged area may not have many food outlets or supermarkets, which results in decreased access to healthy foods that are affordable.

Question 18

List two psychosocial factors that are strongly associated with adverse CVD outcomes which may unevenly affect individuals of low SES.

Answer 18

Stress and depression

Question 19

What risk factors can behavioral counseling address?

Answer 19

cholesterol levels, blood pressure, and diabetes mellitus incidence

Question 20

What is the normal range for fasting blood glucose?

Answer 20

between 70 and 99 mg/dL

Question 21

Why is maintaining blood glucose levels in the normal range important for long term health?

Answer 21

it can help prevent heart disease, vision loss, and kidney disease. It can also help improve your energy and mood

Question 22

What are some signs and symptoms of persistently elevated blood glucose?

Answer 22

thirst, headaches, trouble concentrating, blurred vision, frequent urination, and fatigue

Question 23

What does insulin do to blood glucose? What does glucagon do to blood glucose?

Answer 23

Insulin helps keep the glucose in the blood within a normal range by taking glucose out of the bloodstream and moving it into cells throughout the body. Glucagon works with the liver to turn a type of stored sugar called glycogen into glucose. It also increases a person’s blood sugar levels and prevents it from dropping too low.

Question 24

In the US, what is the average daily intake of fiber for adults and how does it compare to the recommended intake of fiber for adults?

Answer 24

In the U.S., adults average about 15 grams of fiber per day, and the recommended total dietary fiber intake should be 25 to 30 grams a day

Question 25

List two positive health outcomes each for:

a. Soluble fiber
b. insoluble fiber

Answer 25

a. may reduce heart disease risk and increases healthy gut bacteria, which lowers inflammation in the body and helps with digestion
b. helps the body process waste better, improves bowel health, and prevents and treats constipation.

Question 26

For each, list two foods high in:

a. soluble fiber
b. insoluble fiber

Answer 26

• Black beans and brussels sprouts are foods high in soluble fiber
• Cauliflower and green beans are foods high in insoluble fiber

Question 27

What impact does liquid versus solid sources of carbohydrate have on blood glucose, and why?

Answer 27

Liquid sources of carbohydrate are absorbed more quickly than solid sources of carbohydrate, which means they cause a faster rise in blood glucose levels.

Question 28

What is the difference between serving size and portion size?

Answer 28

Serving size is the amount of food listed on the nutrition label and portion size is how much food you eat at one time.

Question 29

Does the serving size change if vegetables are cooked versus raw? If so, how?

Answer 29

no

Question 30

the serving size for fruits and vegetables

Answer 30

one cup

Question 31

In what order are ingredients listed in the ingredient declaration portion of the label?

Answer 31

Ingredients are listed by amounts. The ingredient present in the greatest amount is listed first, followed by those that are present in smaller amounts in a descending order.

Question 32

What are the calorie requirements set by the FDA for a serving of food that is labeled “Low Calorie?”

Answer 32

40 calories or less per serving

Question 33

According to the Dietary Guidelines for Americans 2020-2025, added sugar should be no more than what percent of an individual’s daily calories?

Answer 33

Added sugar should be no more than 10% of an individual’s daily calories. There are 4 calories in one gram of sugar.

Question 34

What are examples of non-nutritive sweeteners that food manufacturers use in place of added sugar in product to reduce the total calories and sugar but maintain the sweet flavor?

Answer 34

aspartame, acesulfame potassium, luo han guo, neotame, saccharin, stevia, sucralose and advantame

Question 35

Why is added sugar a focus on the new Nutrition Facts panel? Describe the health risks associated with a high intake of dietary sugars

Answer 35

Added sugars are a focus on the new Nutrition Facts panel so a person can make informed choices based on their individual needs and preferences in regard to added sugars. Consuming too many added sugars can make it difficult to meet nutrient needs while staying within calorie limits in addition to causing higher blood pressure, inflammation, weight gain, diabetes, and fatty liver disease.

Question 36

When consulting the Dietary Guidelines and looking at the Nutrition Facts panel, what are 2 nutrients of concern (most Americans should try to reduce the intake of these) and 2 nutrients to increase (most Americans need more of these)?

Answer 36

Two nutrients most Americans should try to reduce their intake of are sodium and sugar. Two nutrients most Americans should try to consume more of are fiber and calcium.