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April Finals > Human Nutrition Ch1-4 > Flashcards

Human Nutrition Ch1-4 Flashcards

1
Q

Which of the following classes of nutrients contains only hydrogen and oxygen?

A

Water

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2
Q

How many Calories are in 10 grams of carbohydrates?

A

40 Calories

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3
Q

Which of the following reasons for choosing foods assigns a high priority to nutritional health?

A

Body Weight

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4
Q

A study that examined dietary intake and disease incidence in a number of countries found that fish consumption was correlated with a lower risk of heart disease. What is the name for this type of study?

A

Epidemiological study

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5
Q

Which of the following diseases is the most influenced by diet?

A

Hypertension

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6
Q

What principle is lacking in the diet of a person who consumes the recommended number of servings from all food groups but consumes the same three vegetables every day?

A

Variety

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7
Q

What is the term for foods known to possess nutrients or nonnutrients that might protect against chronic disease?

A

Functional foods

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8
Q

A famous actor praises a vitamin’s ability to keep his skin looking younger. Which of the following types of quackery would this be an example of?

A

A testimonial

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9
Q

What is the first step of the scientific method?

A

make an observation about a problem

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10
Q

Which of the following would be a source of reliable nutrition information on the Internet?

A

A government agency website

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11
Q

A good diet alone will prevent an individual from getting heart disease.

A

False

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12
Q

Improved mental functioning is a benefit of physical activity.

A

True

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13
Q

Most Canadians meet the Canadian Physical Activity Guidelines for moderate-to-vigorous physical activity.

A

False

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14
Q

A food that is lower in calcium but higher in Calories would have a higher nutrient density than a food that is higher in calcium and lower in Calories.

A

False

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15
Q

Nutrient density is a useful concept in diet planning.

A

True

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16
Q

Which of the following nutrient standards are found on food labels?

A

Daily Values (DV)

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17
Q

Which of the following is recommended in Eating Well with Canada’s Food Guide for all women who could become pregnant?

A

a multivitamin containing folic acid

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18
Q

What component of yogurt makes it considered a functional food?

A

its microorganisms

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19
Q

Eating more of which of the following foods is a sure way to consume more phytochemicals?

A

Fruit

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20
Q

Which of the following foods should most Canadians choose less often?

A

Refined grains

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21
Q

By law, food labels must state the Daily Values percentages for vitamin A, vitamin C, calcium, and iron present in the food.

A

True

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22
Q

A food labelled as “low in fat” must contain less than 0.5 grams of fat per serving.

A

False

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23
Q

In which food group do nuts and seeds belong according to Eating Well with Canada’s Food Guide?

A

meat and alternatives

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24
Q

What portion of total calorie intake from fat is recommended to provide adequate nutrients and reduce the risk of chronic disease?

A

20 to 35 percent

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25
Q

Which of the following people would the Dietary Reference Intakes (DRI) NOT be appropriate for?

A

a malnourished individual

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26
Q

What nutrient standard would an individual use to determine whether their intake of calcium is adequate?

A

recommended dietary allowances (RDA)

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27
Q

Which of the following would be one serving of the Vegetables and Fruit group according to Eating Well with Canada’s Food Guide?

A

125 mL of frozen berries

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28
Q

For a food to be a “good source” of vitamin A, it must contain more than 30 percent of the Daily Value for vitamin A per serving.

A

False

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29
Q

EaTracker is an online food and activity tracker that was developed by Dietitians of Canada.

A

True

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30
Q

The Healthy Eating Index is used to track daily food and activity choices.

A

False

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31
Q

Which cellular structure takes in nutrients and releases energy?

A

mitochondria

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32
Q

Your friend Annette complains of chronic heartburn. Which of the following suggestions might be helpful for her to prevent heartburn?

A

wearing loose jeans rather than tight jeans

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33
Q

Which scenario follows Canada’s Low-Risk Alcohol Drinking Guidelines?

A

a man who consumes three alcoholic drinks per day four times a week

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34
Q

What is the fluid that surrounds the body’s cells called?

A

extracellular fluid

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35
Q

What happens to the products of protein digestion immediately after passing through intestinal cells?

A

They are transported by blood vessels to the liver.

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36
Q

Which of the following organs is vital in the control of blood pressure?

A

Kidneys

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37
Q

What hormone increases glucose and fat in blood during a stress response?

A

Epinephrine

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38
Q

What part of the brain monitors nutrient availability and receives messages from the gastrointestinal tract?

A

Hypothalamus

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39
Q

Which of the following is a part of mechanical digestion?

A

Peristalsis

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40
Q

What is the name for chemical substances other than alcohol that account for some of the physiological effects of alcoholic beverages?

A

Congeners

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41
Q

Substances NOT absorbed in the digestive tract are excreted in urine.

A

False

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42
Q

Adipose tissue has infinite energy storage capacity.

A

True

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43
Q

Cells are the smallest level of the body’s organization that utilizes the energy stored in nutrients.

A

True

44
Q

Phagocytes are immune cells that ingest and destroy antigens.

A

True

45
Q

T-cells are white blood cells that produce antibodies.

A

False

46
Q

Which of the following advice about reducing intestinal gas is the most accurate?

A

rinse canned beans before consuming them

47
Q

How long does it take for the liver’s glycogen supply to be depleted if it is not replenished by food?

A

3-6 hours

48
Q

Which of the following fluids moves from the bloodstream into tissue spaces?

A

Lymph

49
Q

Which of the following is a warning sign of diabetes?

A

frequent infections of the skin, gums, vagina, or urinary tract

50
Q

Which of the following parts of a wheat kernel is especially rich in vitamins and minerals?

A

germ

51
Q

Which of the following carbohydrates is found in plant-based foods?

A

starch

52
Q

Which of the following is an action attributed to insoluble fibre?

A

provides bulk and feelings of fullness

53
Q

As they age, about 75 percent of the world’s people lose most of their ability to produce enough of which of the following enzymes?

A

Lactase

54
Q

Which of the following substances will a person consuming a very low-carbohydrate diet be using to make glucose?

A

Protein

55
Q

Which process releases energy by breaking glucose in half?

A

Glycosis

56
Q

Which of the following are the monosaccharides?

A

fructose, glucose, and galactose

57
Q

An individual consumed 50 grams of each of the following foods separately, and blood glucose was measured following the consumption of each. Which food would have increased blood glucose levels the most?

A

baked potato

58
Q

Which of the following artificial sweeteners is obtained from a naturally sweet herb?

A

stevia

59
Q

A person trying to decrease their sugar intake should replace sucrose with honey.

A

False

60
Q

Experimental evidence has shown a connection between aspartame intake and an increase in the incidence of brain tumours.

A

False

61
Q

Monosaccharides need no digestion and are absorbed directly into the blood.

A

True

62
Q

The predominant type of diabetes, mellitus, is associated with an immune system attack on cells of the pancreas that produce insulin.

A

False

63
Q

A diet based on high-carbohydrate foods is more likely to be lower in total calories than a diet based on high-fat foods.

A

True

64
Q

Epidemiological Study

A

studying nutrition in populations

65
Q

Intervention Study

A

studying nutrition populations with manipulation

66
Q

Laboratory Study

A

tightly controlled conditions

67
Q

Enriched foods

A

it was something originally in the food that got loss and then added synthetically

68
Q

Fortified Foods

A

wasn’t present originally but it got added synthetically

69
Q

Partitioned

A

food composed of whole foods

70
Q

staple food

A

food used frequently or daily use

71
Q

natural foods

A

has no legal definition

72
Q

organic foods

A

foods grown with synthetic pesticides or fertilizers

73
Q

Basic Food

A

the basis of a nutritious diet, (whole foods) aka milk, fish, poultry, beans, vegetables, etc.

74
Q

Nutritionist

A

not a regulated term

75
Q

Registered dietitian

A

regulated by law, needing 4 years of undergraduate degree plus 8-12 months of internship

76
Q

Genetic Disease ex.

A

Down syndrome, Hemophilia, Sickle Cell Anemia

77
Q

Genetic with nutrition influence ex.

A

Adult bone loss(Osteoporosis being 80% women, 20% men), infectious diseases

78
Q

Nutritional with genetic influence ex.

A

Diabetes, hypertension, heart disease, cancer

79
Q

Nutritional

A

Iron deficiency, vitamin deficiency, mineral deficiency, toxicities, poor resistance

80
Q

Epigenomic Mark

A

change in the gene expression

81
Q

Gene expression

A

the ce differentiation that causes genes to turn on/off depending on where

82
Q

Non-essential Nutrients ex.

A

glucose, cholesterol, and amino acids

83
Q

Essential Nutrients ex.

A

-Fatty acids: linoleic acid, linolenic acid
-Vitamins: 3 fat-soluble (A,D, E), 1 conditional (K), and all water-soluble (vitamin C, 8 B-vitamins)
-Minerals: (all)

84
Q

Conditionally Essential

A

the body can’t make enough to meet the requirements for health but only temporarily. Example: Histidine is required while you’re a child

85
Q

Food Intake Analisis Methods

A

Diet recall (usually 24 hours): No need for homework but it is based on memory and only reflects a single day of a diet
Diet Record (usually 3-5 days): more likely to reflect the average diet but it requires more work for the participant
Food frequency questionnaire: when you ask about how much of a specific food you’ve consumed

86
Q

AMDR ex.

A

Carbohydrates: Adults: 45-65% daily calories
Fat: Adults: 20-35% daily calories
Protein: Adults: 10-35% daily calories

87
Q

RDA (Recommended Dietary Allowances)

A

intake goals for individuals (ex. how much to consume of a calorie) based on accurate data

88
Q

EAR (Estimated Average Requirements)

A

intake goals for given stages of life and gender groups (ex. the average amount consumed of something in the population) based on estimations

89
Q

AI (Adequate Intake)

A

goals for individuals when insufficient scientific data for setting RDA (ex. you’ll see a number and an * like, 400*)

90
Q

UL (Tolerable Upper Intake Levels)

A

maximum amount of something that is safe

91
Q

AMDR (Acceptable Macronutrients Distribution Range)

A

ranges of intake for energy-containing nutrients (carbohydrates, fats, and proteins)

92
Q

DRI

A

recommendations for optimal intake reflecting daily intake to be achieved on average, overtime. (its designed for health maintenance and disease prevention in healthy people, you might need more if you aren’t healthy)

93
Q

DRI: factors not considered

A

Activity, Diet, Geographic area, Lifestyle, Illness and Malnutrition

94
Q

Guidelines for Alcohol (new)

A

0 drinks per week is safe, 1-2 low risk, 3-5 moderate risk, 5 or more high risk

95
Q

Daily Value

A

the amount of whatever is being fulfilled in day; its providing context to the actual amount of a nutrient

96
Q

Energy per Calories ex.

A

Carbohydrate: 4 cal/g
Protein: 4 cal/g
Fat/Lipids: 9 cal/g
Alcohol: 7 cal/g (not a nutrient)

97
Q

Phytochemicals

A

Non-nutrient compounds derived from plants, may support health beyond roles of traditional nutrients

98
Q

Functional Foods

A

demonstrated physiological benefits or ability to reduce chronic disease risk beyond basic foods

99
Q

Monosaccharides

A

single carbohydrate building blocks (ex. glucose, xylose, and fructose)

100
Q

Oligosaccharides

A

are composed of 2-10 monosaccharides (ex. disaccharides and trisaccharides

101
Q

Amino Acids are the end product of protein digestion

A

True, proteins are made up of amino acids hence the last process of hydrolysis of peptide bonds to free amino acids

102
Q

Nutrients start to digest in the mouth

A

Amylase, maltase, and lactase digest carbohydrates in the mouth

103
Q

Nutrients digested in the stomach

A

trypsin and lipase digest protein in the stomach

104
Q

Chylomicrons

A

balls packed with a lot of fat with a hydrophilic outside which is how blood can transport fat

105
Q

Two main systems

A

Endocrine (hormones) and Nervous (chemical messengers)

April Finals (5 decks)

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