Modul1: Final Exam

Question 1

4 types of Food Serving Categories

Answer 1

1. Vegetables and Fruit
2. Grain Products
3. Milk and Alternatives
4. Meat and Alternatives

Question 2

Serving size for Vegetables and Fruits

Answer 2

Males: 8-10
Females: 7-8

Question 3

Serving Size for Grain Products

Answer 3

Males: 8
Females: 6-7

Question 4

Serving size for milk and alternatives

Answer 4

Males: 2
Females: 2

Question 5

Serving size for Meat and Alternatives

Answer 5

Males: 3
Females: 2

Question 6

Serving size for bread

Answer 6

1 slice

Question 7

Serving size for fruit juice

Answer 7

1/2 cup

Question 8

Serving size for milk

Answer 8

1 cup

Question 9

Serving size for yogurt

Answer 9

3/4 cup

Question 10

Serving size for legumes

Answer 10

3/4 cup

Question 11

How do we describe our diet

Answer 11

1. In terms of food
2. In terms of Nutrients in food

Question 12

What did 2019 foodguide lack?

Answer 12

Quantifying how much food u need

Question 13

2007 food guide has emphasis on __________

Answer 13

Liquid milk

Question 14

If you follow 2019 food guide, what will you lack?

Answer 14

Vitamin D
Calcium
Pottasium

Question 15

List the 6 Nutrients

Answer 15

Carbohydrates
Fats
Proteins
Vitamins
Minerals
Fibre

Question 16

Macronutrients

Answer 16

In gram Quantities
Carbohydrates
Fats
Proteins

Question 17

Micronutrients

Answer 17

In mg quantities
Vitamins
Minerals

Question 18

how much % Protein do we need

Answer 18

10 - 35

Question 19

How much % fat do we need

Answer 19

20 - 35

Question 20

How much % carbohydrate do we need

Answer 20

45 - 65

Question 21

How to calculate BMI

Answer 21

Kg/m squared

Question 22

BMI < 18.5

Answer 22

underwight
Increased health risk

Question 23

BMI 18.5 - 24.9

Answer 23

Healthy weight
Least risk

Question 24

BMI 25.0 - 29.9

Answer 24

Overweight
Increased risk

Question 25

BMI 30.0 - 34.9

Answer 25

Obese High risk

Question 26

BMI 35.0 - 39.9

Answer 26

Very high risk

Question 27

BMI > 40.0

Answer 27

Extremely high risk

Question 28

2 reasons why obesity has become as epidemic

Answer 28

1. Less Physical Activity 2. Toxic Food enviroment

Question 29

Zinc protects _________

Answer 29

Sperm

Question 30

Trends in Mortality rates in high due to high intake of ______________

Answer 30

Sodium

Question 31

Trends in DALY rates is due to low intake of ________

Answer 31

Whole grains

Question 32

Essential Nutrients for Carbs

Answer 32

Glucose

Question 33

Fats have _______ essential and they are _________

Answer 33

2 Inolenic acid Alpha inolenic acid

Question 34

Proteins have ______ essential nutrients

Answer 34

9

Question 35

All vitamins are essential except Vitamin _____

Answer 35

D

Question 36

All minerals are essential True or False

Answer 36

True

Question 37

Fats are essential for _____ health

Answer 37

Gut

Question 38

Atwater factor for Carbs

Answer 38

4

Question 39

Atwater factor for protein

Answer 39

4

Question 40

Atwater factor for fat

Answer 40

9

Question 41

Atwater factor for ethanol

Answer 41

7

Question 42

3 criteria for "Eating well with Canada's food guide"

Answer 42

1. Variety 2. Moderation 3. Balance and proportion

Question 43

Amount of a nutrient that meets 1/2 of a particular population ________

Answer 43

EAR

Question 44

Calculated from EAR Average daily nutrient amount that covers the needs of almost all healthy people in the population

Answer 44

RDA