Leys - Nutrition

Question 1

Several factors contribute to the state of nutrition including: _______, _______, _______, _______, _______, _______, _______, and _______.

Answer 1

appetite
energy expenditure
genotype
digestion
metabolism
availability of food
customs
presence of disease

Question 2

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

Answer 2

leptin
ghrelin
insulin

Question 3

_______ circulates in the body at levels proportional to _______.

Answer 3

leptin

body fat

Question 4

_______ signals the brain that the body _______ or _______.

Answer 4

leptin
has had enough to eat
satiety

Question 5

Adipose tissue produces _______ that regulate _______ to meet the body’s needs.

Answer 5

adipokines

metabolic processes

Question 6

_______ and _______ regulate _______ that senses cellular energy levels.

Answer 6

AMP
AMP/ATP
AMP-activated kinase (AMPK)

Question 7

_______ regulates _______ in energy-producing and using pathways.

Answer 7

AMPK

rate-limiting enzymes

Question 8

High levels of _______ activity _______ energy-utilizing pathways and _______ energy-generating pathways.

Answer 8

AMPK
inhibit
stimulate

Question 9

Increased _______ increases appetite.

Answer 9

ghrelin

Question 10

_______ favors accumulation of _______ in the visceral fatty tissue.

Answer 10

ghrelin

lipids

Question 11

_______ for calories changes with _______ and _______. _______ requirements vary with _______ and _______.

Answer 11

estimated average requirements (EAR)
age
sex
estimated daily protein
age
sex

Question 12

The ideal amount of calorie intake in a day is equal to _______.

Answer 12

the calorie utilization for that day

Question 13

_______ for a nutrient is a value that is adequate for the great majority of individuals. The _______ reflects amount that is adequate for half of the population.

Answer 13

recommended daily allowance (RDA)

estimated average requirement (EAR)

Question 14

Different nutrients have different energy content. _______ has the highest energy content per weight. _______ has a high-energy content.

Answer 14

fat

alcohol

Question 15

Increases in obesity are correlated with an increase in _______.

Answer 15

the use of high fructose corn syrup

Question 16

High fructose corn syrup is made by breaking down _______ into _______ using _______ followed by conversion to _______ with _______.

Answer 16

cornstarch
glucose
amylase
fructose
glucose isomerase

Question 17

There are several potential health issues associated with consumption of high fructose corn syrup including: _______, _______, _______, _______, _______, and _______.

Answer 17

mercury exposure
hypertension
elevated cholesterol
long-term liver damage
increased risk of diabetes
weight gain or obesity

Question 18

Protein-calorie malnutrition causes a number of health problems including: _______, _______, _______, _______, _______, _______, _______, and _______.

Answer 18

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
loss of muscle

Question 19

Obesity is associated with an increased risk for several conditions including: _______, _______, _______, _______, _______, _______, and several cancers including _______, _______, _______, _______, and _______.

Answer 19

type II diabetes
hypertension and stroke
dyslipidemia
gall stones
respiratory disorders
musculoskeletal disorders
breast
endometrial
ovarian
gall bladder
colon

Question 20

_______ are not essential and provide no benefit to human health.

Answer 20

trans fatty acids

Question 21

_______ increase levels of _______ (bad cholesterol).

Answer 21

saturated fats

LDL cholesterol

Question 22

_______ increase levels of _______ and also lower levels of _______ (good cholesterol), thus increasing the risk of _______.

Answer 22

trans fats
LDL
HDL
coronary heart disease