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Nutrition & Biochemistry > Midterm > Flashcards

Midterm Flashcards

0
Q

Which of the following is responsible for 60% of a person’s body weight?

A

Water

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1
Q

The small intestine is lined with 4 to 5 million finger-like projections that are called

A

Villi

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2
Q

T or F: The only nutrients that provide energy are carbohydrates, fats & vitamins.

A

False

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3
Q

T or F: Nutrients are the chemical components of foods that are needed by the body

A

True

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4
Q

T or F: Most absorption occurs in the stomach

A

False

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5
Q

________ is the science of how the body uses food to meet its requirements for growth, development, repair, and maintenance.

A

Nutrition

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6
Q

The fungiform papillae are not involved in taste. The filiform papillae exist to provide a rough surface to help propel food throughout the mouth.

A

The first statement is false and the second statement is true

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7
Q

In the mouth, the only chemical digestion is the action of amylase on starches. Salivary amylase is the name of an enzyme.

A

Both statements are true

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8
Q

Problems in the oral cavity can affect:

A

Nutritional status, appetite, and diet

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9
Q

The turnover time of oral soft tissues is approximately how many days?

A

Three to seven

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10
Q

The Dietary Guidelines for Americans is required by law to update every ___ years

A

5

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11
Q

T or F: choosemyplate.gov contains a wealth of resources based on the “2010 Dietary Guidelines for Americans” to help individuals meet nutrient and calorie needs and make positive eating choices

A

True

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12
Q

Dental Health professionals must be able to understand the principles underlying basic diet and adequacy so they may provide relevant information to patients because:

A

Oral health and nutrition are closely associated

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13
Q

____ absorption requires carriers to help move nutrients across the brush border

A

Active

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14
Q

Primary malnutrition occurs when there is interference with adequate digestion, absorption, or utilization of foods. Secondary malnutrition results from inadequate food intake.

A

Both statements are false (reverse is true)

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15
Q

Which of the following reference values do the Standards for Dietary Reference Intakes (DRIs) include?

A

Tolerable Upper Limits, Recommended Dietary Allowances, Estimated Average Requirement, Adequate Intake (all of the above)

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16
Q

____ is the pattern of individual food intake, eating habits, and kinds/amounts of foods eaten

A

Diet

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17
Q

The concept of “serving” can have very different meaning from person to person. The portion sizes in MyPlate are standardized portion sizes used universally in nutrition education, assessment and labeling, for example, two slices of bread are considered one serving.

A

The first statement is true and the second statement is false

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18
Q

Which of the following reference values is the newest category and resulted from increasing evidence of detrimental effects of high intakes of some nutrients?

A

Tolerable Upper Limits

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19
Q

The mission of the modern dental team is to

A

Treat oral disease, implement strategies to prevent further oral disease, restore oral function (all of the above)

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20
Q

All of the following are true regarding food labels except one. Which one is the exception?

A

Coffee, tea and restaurant foods are required to have nutrition labels by law.

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21
Q

T or F: A nutrition facts panel is required on food labels and provides specific nutrient data based on a mean of the DRIs for adults with calorie requirements of 2,800 per day

A

False

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22
Q

Energy requirements increase during which of the following physiological periods?

A

Lactation, pregnancy, adolescence (all of the above)

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23
Q

T or F: Weight loss can cause dentures to no longer fit properly

A

True

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24
Q

All of the following increase a person’s Resting Energy Expenditure (REE) except one. Which one is the exception?

A

Old age

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25
Q

The total amount of energy needed is the sum of an individual’s

A

Thermic Effect of Food, Resting Energy Expenditure, Energy Expenditure for Physical Activity and Arousal

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26
Q

A calorie is the amount of energy needed to raise the temperature of 1 kilogram of water at a specified temperature by 1 degree Celsius (or 1.8 degrees Fahrenheit). Foods provide the energy needed for the body.

A

Both statements are true

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27
Q

Physical Activity level:

A

Should be included in a person’s total energy expenditure using a factor that is characteristic of his or her activity level

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28
Q

Resting Energy Expenditure (REE), also known as resting metabolic rate (RMR) or basal metabolic rate (BMR), is the major component of energy output and accounts for about 7-13% of daily energy expenditure

A

False (60-70% would be correct)

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29
Q

The thermal effect of food is the minimal amount of energy needed to sleep each night. It accounts for 7-13% of the daily energy consumed and is directly proportional to the size of the meal ingested.

A

The first statement is false and the second statement is true

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30
Q

How does fat distribution affect disease risk?

A

Weight gain in the upper body has an increased risk

31
Q

T or F: A pear(gynoid)-shaped fat pattern is associated with a greater risk of developing chronic disease

A

False

32
Q

Body Mass Index (BMI) is a single number, useful in expressing the relationship between body weight and height. Normal BMI is 25-29.9

A

The first sentence is true and the second sentence is false. Normal BMI is 19-24

33
Q

More precise body composition measurements used to obtain estimates of body fatness include

A

Bioelectrical Impedance Analysis (BIA), Dual Energy X-Ray Absorptiometry (DEXA), Hydrodensiometry (underwater weighing), and Plethysmography (air displacement–Bod Pod). All of the above

34
Q

____ provides 9 calories/gram

A

Fat

35
Q

Obese individuals have an increased risk for

A

Kidney cancer, GERD, Osteoarthritis (all of the above)

36
Q

T or F: Obesity increases one’s risk for diabetes mellitus, which in turn may increase one’s risk for periodontal disease

A

True

37
Q

T or F: The Dietary Guidelines for Americans 2010 provide key recommendations for weight management and physical activity

A

True

38
Q

Amino acids are building blocks for ____

A

Proteins

39
Q

T or F: The protein digestibility correct amino acid score (PDCAAS) has become the standard for determining protein quality

A

True

40
Q

Nine amino acids cannot be synthesized in adequate amounts in the human body and are therefore considered:

A

Essential (indispensable)

41
Q

The end result of the digestion of dietary protein is

A

Amino acids

42
Q

The product of transcription is

A

mRNA

43
Q

Which of the following is not a PRIMARY function of protein?

A

Energy source

44
Q

The term “protein” means

A

Of the first rank

45
Q

T or F: Each amino acid contains the same four elements–carbon, hydrogen, oxygen, and nitrogen and some contain a fifth element, sulfur.

A

True

46
Q

Which of the following is considered an indispensable amino acid?

A

Histidine

47
Q

T or F: When two amino acids are joined, water is eliminated and a peptide bond is formed

A

True

48
Q

T or F: Protein complementation refers to eating more than one type of protein from a variety of sources to obtain the necessary indispensable amino acids missing from a food

A

True

49
Q

When there is a net loss of body protein the individual is in negative nitrogen balance. It occurs during periods of growth, pregnancy, and healing.

A

The first statement is true and the second statement is false

50
Q

Hemoglobin is an example of what class of protein?

A

Transport

51
Q

_____ is a hormone that lowers the blood glucose level

A

Insulin

52
Q

T or F: An amino acid is derived from the presence of an amino acid group (NH2) and an acid group (COOH) attached to the central carbon of the molecule

A

True

53
Q

_______ is the body’s process of using noncarbohydrates as a source of blood glucose

A

Gluconeogenesis

54
Q

T or F: Sucrose is the most important monosaccharide

A

True

55
Q

______ are carbohydrates that can be metabolized by bacteria in plaque biofilm to decrease the pH to a level where demineralized occurs

A

Fermentable carbohydrate

56
Q

T or F: Highly acidic foods may cause enamel erosion

A

True

57
Q

All of the following are essential functions of carbohydrates in the body except one. Which one is the exception?

A

Form essential amino acids

58
Q

All of the following are disaccharides except one. Which one?

A

Glucose

59
Q

Glycogen can be stored in which of the following structures?

A

Both muscle and liver

60
Q

Sucrose is the sweetest carbohydrate. Sucrose is the same as table sugar

A

The first statement is false and the second statement is true.

61
Q

If blood glucose levels become too low

A

Glucagon is released from the pancreas, stimulating glycogen breakdown in the liver

62
Q

Lactose Intolerance

A

Causes symptoms such as bloating, gas, and stomach pain

63
Q

Type II Diabetes

A

Accounts for 90-95% of all diagnosed diabetes causes

64
Q

T or F: The process of converting glucose into glycogen for storage is known as glycogenesis.

A

True

65
Q

The MOST important monosaccharide, physiologically, is:

A

Hexose

66
Q

T or F: Complex carbohydrates such as starch and fiber consist of long glucose chains

A

True

67
Q

T or F: Glucose is also known as dextrose

A

True

68
Q

______ can hydrolyze starch in the mouth to more cariogenic sugars

A

Salivary amylase

69
Q

_______ is the body’s process of of using noncarbohydrates as a source of blood glucose

A

Gluconeogenesis

70
Q

_______ is the body’s process of oxidizing glucose for energy and the aerobic end product is acetyl-CoA or pyruvate

A

Glycolysis

71
Q

_______ is a hormone that raises the blood glucose level

A

Glucagon

72
Q

Carbohydrates are made of hydrogen, carbon and oxygen. Carbohydrates are metabolized like a fat and yield 7kal/gram

A

The first statement is true and the second statement is false

73
Q

T or F: The chemical structure of sugar alcohols resembles part sugar and part alcohol

A

True

74
Q

T or F: The term carbohydrate only refers to simple sugars

A

False

75
Q

The sugar found in milk is ______

A

Lactose

76
Q

Which of the following is (are) common nutrient deficiency (deficiencies) of concern in persons who are lactose intolerant?

A

Calcium and Vitamin D

Nutrition & Biochemistry (1 decks)

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