Leys - Nutrition

Question 1

True or False
Several factors including appetite, energy expenditure, genotype, digestion/metabolism, the availability of food, customs, and the presence of the disease contribute to overall nutrition

Answer 1

True

Question 2

______, _______, and _______ are important regulators of food intake

Answer 2

leptin, ghrelin, and insulin

Question 3

______ circulates in the body at levels proportional to body fat

Answer 3

leptin

Question 4

_______ signals the brain that the body has had enough to eat, or satiety

Answer 4

leptin

Question 5

Adipose tissue produces _________ that regulate metabolic processes to meet the body’s need

Answer 5

adipokines

Question 6

____ and _____ regulate AMP-activted kinase (AMPK) that senses _______ ______ levels

Answer 6

AMP and AMP/ATP

cellular energy

Question 7

________ regulates rate-limiting enzymes in energy producing and using pathways

Answer 7

AMPK

Question 8

High levels of AMPK activity ____ energy-utilizing pathways and ____ energy generating pathways

Answer 8

inhibit

stimulate

Question 9

Increased _____ increases appetite

Answer 9

ghrelin

Question 10

______ favors accumulation of lipids in the visceral fatty tissue

Answer 10

ghrelin

Question 11

Estimated average requirements (EAR) for calories changes with ___ and ____; as do estimated daily protein requirements

Answer 11

age and sex

Question 12

The ideal amount of calorie intake is a day is equal to calorie _______ for that day

Answer 12

utilization

Question 13

Recommended daily allowance (RDA) for a nutrient is a value that is adequate for the _____ ______ of individuals; a EAR reflects the amount that is adequate for _____ the population

Answer 13

great majority

half

Question 14

Different nutrients have different energy content; fat has the _______ energy content per weight; alcohol has a ___-_____ content

Answer 14

highest

high-energy

Question 15

Increases in ______ are correlated with an increase in the use of _____ _____ _____ ____

Answer 15

obesity

high fructose corn syrup

Question 16

High fructose corn syrup is made from breaking down _______ into _______ using amylase followed by a conversion to _______ with glucose _______

Answer 16

cornstarch
glucose
fructose
isomerase

Question 17

These health problems are associated with what; mercury exposure, hypertension, elevated cholesterol, long-term liver damage, increased risk of diabetes, and weight gain/obesity

Answer 17

the consumption of high fructose corn syrup

Question 18

These health problems are caused by what; decreased protein synthesis and glucose transport, fatty liver, liver necrosis and fibrosis, depression, hypothermia, compromised immune function and wound healing, decreased cardiac and renal function, and loss of muscle

Answer 18

Protein-calorie malnutrition

Question 19

_______ is associated with an increased risk for these conditions; type-2 diabetes, hypertension and stroke, dyslipidemia, gall stones, respiratory disorders, musculoskeltal disorders, and several cancers including breast, endometrial, ovarian, gall bladder, and colon

Answer 19

obesity

Question 20

A ____ isomer has the R group located on the SAME side on the double bond

Answer 20

cis

Question 21

A _____ isomer has the R group located on OPPOSITE side on the double bond

Answer 21

trans

Question 22

______ fatty acids are not essential and provide no benefit to human heath

Answer 22

trans

Question 23

________ fats increases levels of ____ cholesterol

Answer 23

saturated

LDL (bad cholesterol)

Question 24

_____ fats increses levels of ____ and it lowers levels of ____; ultimately increasing the risk of coronary heart disease

Answer 24

trans
LDL (bad)
HDL (good)