Final part 3

Question 1

B12 food source

Answer 1

animal food dairy and protein

Question 2

B12 function

Answer 2

DNA synthesis, healthy nerve function

Question 3

B12 deficiency

Answer 3

pernicious anemia

Question 4

B12 toxicity

Answer 4

none

Question 5

D food source

Answer 5

food and sun

Question 6

D function

Answer 6

bone health, cell regulation, blood calcium regulation

Question 7

D deficiency

Answer 7

rickets, increase chronic disease

Question 8

E food source

Answer 8

leafy greens, food high in unsat fat

Question 9

E function

Answer 9

antioxidant of fat soluble vitamins

Question 10

E deficiency

Answer 10

hemolytic anemia

Question 11

Sources of fluid intake

Answer 11

food, drink, metabolism

Question 12

sources of fluid output

Answer 12

urine, lungs, feces

Question 13

identify factors influencing the amount of fluid lost from the body

Answer 13

Activity, body size, temperature and humidity

Question 14

basic differences between vitamins and minerals

Answer 14

Minerals are inorganic, have an electric charge, cofactors and lower bioavailability

Question 15

bioavailability

Answer 15

The extent to which the body can absorb and use a nutrient

Question 16

List risk factors associated with the development of hypertension

Answer 16

Diets high in sodium and low in fiber

Question 17

Describe the stages of bone development

Answer 17

clast and blast.

Question 18

Define osteoporosis and strategies to reduce ones risk for developing it

Answer 18

A bone disorder characterized by reduced bone mass, increased bone fragility, and increased risk of fractures. Having increased body weight

Question 19

Identify factors which would increase or decrease the absorption of non-heme iron

Answer 19

By the foods and nutrients consumed in the same meal

Question 20

Describe the function of hemoglobin

Answer 20

Transport oxygen to cells and carry CO2 to the lungs from the cells

Question 21

Why are young children and women during childbearing years at increased risk for iron deficiency

Answer 21

Young children because they are drinking a lot of milk and growing quickly and women of childbearing years because of menstruation

Question 22

Describe how the term “organic” is regulated

Answer 22

FDA oversees that the product provides agricultural ingredients that have been produced under conditions that meet this standard

Question 23

Describe how a consumer would know if a food has organic

Answer 23

sticker on food

Question 24

Identify dietary strategies an individual could take to reduce the greenhouse gas emissions from agriculture/diet

Answer 24

Reduce the amount of higher value foods consumed such as meat and milk

Question 25

BMI values for defining underweight, healthy weight, overweight and obesity

Answer 25

Underweight: 17-18
Normal: 19-24
Overweight: 25-29
Obese: 30-39

Question 26

Identify the different approaches to determining healthy weight and body fatness

Answer 26

Underwater weighing, skinfold thickness, air displacement, bioelectric impedance

Question 27

abdominal fat

Answer 27

around stomach. Mostly composed of visceral fat. Found in men the most

Question 28

lower body fat

Answer 28

around hips. Mostly composed of subcutaneous fat. Found in women the most

Question 29

Identify trends of overweight/obesity in United States and implications for health consequences

Answer 29

increasing

Question 30

Identify how genetic and environment factors interact to impact an individual’s weight

Answer 30

75% determined by genes