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HNSC 1210 > Multiple Choice Questions > Flashcards

Multiple Choice Questions Flashcards

1
Q

Which of the following conditions is the most responsive to nutrition?

a) diabetes
b) iron deficiency anemia
c) sickle cell disease
d) heart disease

A

Iron deficiency anemia

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2
Q

What is the name for the study of environmental influences on genetic expression?

a) epigenetics
b) genetic counselling
c) nutritional nucleic acid pool
d) genetic metabolomics

A

Epigenetics

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3
Q

How many classes of nutrients are there?

a) 2
b) 4
c) 6
d) 8

A

6

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4
Q

Which nutrients yields energy and also provides materials that form structures and working parts of body tissues?

a) carbohydrates
b) vitamins
c) fats
d) proteins

A

Proteins

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5
Q

What nutrients can only be obtained from ones diet

A

Essential nutrients

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6
Q

Which of the following nutrients is the most energy rich?

a) fat
b) protein
c) water
d) carbohydrates

A

Fat

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7
Q

What units do food scientists use to measure food energy?

a) units of weight
b) kilocalories
c) kilograms
d) grams

A

Kilocalories

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8
Q

How many calories are in 1 gram of carbohydrate or protein

A

4

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9
Q

How many calories does 1 gram of alcohol provide?

A

7

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10
Q

How many calories are there in a food that contains 20 grams of CHO, 8 grams protein, and 5 grams of fat?

A

157

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11
Q

There is a compound in cranberries that may help prevent urinary tract infections by preventing bacteria from clinging to the urinary tract. What is the general term for this type of compound?

a) functional food
b) phytochemical
c) natural food
d) nutraceutical

A

Phytochemical

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12
Q

What term is used to describe a product that has been isolated from food, often sold in pill form and is believed to have medicinal effects?

A

Nutraceutical

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13
Q

Which term is used for foods that might lend protection against chronic diseases based on nutrients or the non-nutrients they contain

A

Functional foods

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14
Q

What is the name for foods that have been subjected to modification, such s the addition of additives, milling, or cooking

A

Processed

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15
Q

A food eaten routinely and in quantities that makes it a dominate food is called a

A

Staple food

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16
Q

What is the term used for creating a diet plan that provides enough nutrients, fiber, and energy

A

Adequacy

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17
Q

What is the term for being able to balance nutrients in ones diet

A

Moderation

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18
Q

What is the term given to the characteristic that suggests a monotonous diet may deliver large amounts of toxins to the body or contaminants to the body

A

Variety

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19
Q

For the average Canadian what is the recommended maximum percentage of total calories from fats?

a) 5%
b) 15%
c) 25%
d) 35%

A

35%

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20
Q

Which of the following factors primarily drives food choices?

a) genetics
b) convenience
c) nutritional value
d) climate of the country

A

Convenince

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21
Q

What is the name given to a study in which the investigators do not manipulate the study variables of interest but instead monitor them over time?

a) cohort study
b) case control study
c) epidemiological study
d) community health survey

A

Cohort study

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22
Q

What is the name given to the study that looks for the correlation between dietary habits and disease incidence in a population?

A

Epidemiological study

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23
Q

What term is used to describe the regular practice of an activity that leads to physical adaptations of the body?

a) exercise
b) physical activity
c) training
d) voluntary action

A

Training

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24
Q

What percentage of adults are inactive?

A

75%

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25
Q

Physical activity and exercise involves what and has what benefit to the body

A

bodily movement
muscle contraction
enhanced energy expenditure

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26
Q

What chronic health condition may be prevented or improved with weight training?

A

Osteoporosis

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27
Q

What is the name for the the increase in strength and size that muscle cells and other tissues undergo in response to an overload in physical activity?

A

Hypertrophy

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28
Q

Body flexibility is a component of what?

A

Fitness

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29
Q

What exercise can enhance flexibility?

A

Stretching

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30
Q

What do muscles gain in response to the overload of exercise?

A

Size

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31
Q

Weight lifting is the recommended exercise to increase what?

A

Bone strength

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32
Q

What characteristic is associated with improved cardio-respiratory endurance?

A

Reduced blood pressure

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33
Q

The typical resting pulse rate for active people is?

A

50 beats per minute or lower

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34
Q

Improved high density lipoprotein (HDL) levels can be a result from people who regularly do what exercise?

A

Aerobic

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35
Q

If a muscle is fit, what substance will it draw more of from the blood?

A

Oxygen

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36
Q

What nutrient fuels physical activity to a smaller extent?

A

Stored glycogen

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37
Q

What hormone flows into the bloodstream to signal the liver and fat cells to liberate their stored energy nutrients when physical activity continues beyond a few minutes?

A

Epinephrine

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38
Q

What fuel is required for anaerobic activity?

A

Glucose

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39
Q

What is the name for the fragments of glucose molecules that accumulate in the tissues and blood as well as breakdown anaerobic glucose

A

Lactic acid

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40
Q

What is aerobic metabolism

A

The physiological process in which glucose fragments are broken down to yield a large amount of energy

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41
Q

How long does it take for a person who exercises moderately to begin to use less glucose and more fat for fuel

A

20 minutes

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42
Q

After about how many hours of vigorous activity does glycogen depletion occur

A

About 2 hours

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43
Q

About how much of a persons available glycogen is used up within the first 20 minutes or so of moderate activity

A

one fifth

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44
Q

What dietary strategy will help you maintain glucose concentration for activity

A

Eating carbohydrate-rich food within 2 hours of activity

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45
Q

A safe plan for carbohydrate loading is

A

Gradually decreasing activity during the week before competition

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46
Q

What impact does eating a meal more than two hours after physical activity have on the body for athletes training hard more then once a day

A

It reduces glycogen synthesis rate by almost half

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47
Q

Carbohydrate loading is when

A

Athletes trick their muscles into storing extra glycogen before a competition that will exhaust their glycogen stores

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48
Q

What vitamin is responsible for the formation of collagen

A

Vitamin C

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49
Q

What antioxidant is reportedly consumed in mega doses by athletes in hopes of preventing oxidative damage to muscles

A

Vitamin E

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50
Q

What deficiency are female athletes most at risk for

A

Iron deficiency

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51
Q

What leads to iron deficiency in athletes

A

The muscles high demand for iron

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52
Q

Losing 7% of water is likely to result in what

A

A person collapsing

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53
Q

What term is used to describe low blood hemoglobin levels

A

Sports anemia

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54
Q

The first symptom of dehydration is

A

Fatigue

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55
Q

Hyponatremia is the term used for what

A

When athletes sweat profusely over a long period of time without replacing sodium

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56
Q

A symptom of hyponatremia is

A

bloating

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57
Q

What foods should be consumed in order for an athlete to consume adequate amount of B vitamins, magnesium, and chromium

A

whole grains

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58
Q

Aerobic activity is what type of activity

A

Moderate such as jogging

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59
Q

Who does CHO loading benefit and what duration does their activity need to be

A

It benefits athletes in long duration activities (>90 mins)

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60
Q

What 2 things come from eating protein with CHO within 2 hours post activity

A

1- enhance muscle protein synthesis

2- spares the protein from being used as fuel

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61
Q

In a hot or humid environment how much fluid loss can occur in an hour

A

fluid loss > 2 liters/hour

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62
Q

When will an athlete benefit from an energy drink

A

If the activity is >45-60 mins

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63
Q

2 things that fall under diuretics are

A

1- caffeine

2- alcohol

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64
Q

What is the best source of camitine

A

Milk

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65
Q

What body part can the substance whey protein powder place a burden on

A

The kidneys

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66
Q

What 3 conditions are associated with obesity

A

1- hypertension
2- diabetes
3- heart disease

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67
Q

BMR (basil metabolic rate) is

A

all activities to sustain life

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68
Q

Age, height, growth, body composition, fever, stress, environmental temperature, fasting, starvation, malnutrition, thyroxin can all effect

A

BMR

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69
Q

Estimating energy needs

men: weight x 24
women: weight x 22

A

Calculate

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70
Q 
Normal BMI is
Underweight (health risk) is
Overweight (health risk) is
Obese BMI
Extreme obese (class II) BMI
A 
Normal: 18.5-24.9
Underweight: <18.5
Overweight: 25-29.9
Obese (high risk): 30-39.9
Extreme obese (very high risk): >40
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71
Q

What health condition is associated with excess body fat

A

Gallbladder disease

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72
Q

Anthropmetry is

A

the measurement of waist circumference

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73
Q

Excess fat in this area poses the greatest health risks

A

Abdominal area

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74
Q

Fat that is stored directly under the skin is called

A

Subcutaneous fat

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75
Q

When more food energy is consumed than is needed, excess fat accumulates and is stored in the fat cells in the body’s _______

A

adipose tissue

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76
Q

Who is most likely to have the “apple” profile of central obesity

A

Men

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77
Q

Healthy waist circumferences
men:
women:

A

men: <102 cm or 40”
women: <88 cm or 35”

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78
Q

What is the term for the state in which body weight remains stable because the amount of energy consumed equals the amount of energy expended

A

Energy balance

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79
Q

What term is used to tell a person how many calories they need in a day

A

Estimated energy requirement (EER)

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80
Q

What measurement has replaced weight-for-height tables

A

Body mass index (BMI)

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81
Q

Average of fat %
men:
women:

A

men: 12-20%
women: 20-30%

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82
Q

Fatfold tests are taken with what tool

A

Calipers

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83
Q

What is hunger and what triggers it

A

Physiological need to eat, demands relief

Contracting stomach, empty small intestine and ghrelin

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84
Q

Appetite

A

Physiological desire to eat

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85
Q

What is satiation and what body component signals it

A

Perception of fullness that builds throughout a meal

hypothalamus

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86
Q

Satiety

A

Perception of fullness that lingers (inhibits eating)

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87
Q

What is leptin and what body tissue secretes it

A

Appetite suppressing hormone produced in fat cells

Adipose

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88
Q

Underwater weighing

A

Measures density

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89
Q

Bio-electrical impedance (BIA)

A

Measures lean tissue and water conduct electrical currents

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90
Q

Dual energy X-ray absorpitometry (DEXA)

A

Measures total body fatness, fat distribution and bone density

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91
Q

Set point theory

A

Theory in which the body tends to maintain a certain weight (chooses its weight)

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92
Q

Thermogenesis:

Adaptive thermogenesis:

A

The generation and release of body heat associated with the breakdown of body fuels

Describes adjustments in energy expenditure related to changes in environment such as cold and to physiological events such as underfeeding or trauma.

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93
Q

4 external cues to overeat

A

1- Wide variety delectable foods
2- Human sensations/emotions
3- Time of day
4- Stress

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94
Q

The 2 unsound approaches to weight loss

A

1- Fasting: rapid initial weight loss (water) and loss of lean body mass
2- Low calorie diets: difficult to meet DRIs, loss of lean body mass

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95
Q

What process allows a healthy person, starting with average body fat, to live totally deprived of food for as long as six to eight weeks

A

Ketosis

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96
Q

Energy dense foods are high in ____ and low in _____

A

fat

water

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97
Q

Appetite is suppressed by what 2 nutrients after working out

A

1- glucose

2- lipids

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98
Q

Benzocaine

A

Anesthetizes the tongue, reducing taste sensation

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99
Q

What is the term for the eating disorder that is characterized by refusing to maintain a minimally normal body weight and having a disturbed perception of body weight and shape

A

Anorexia nervosa

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100
Q

Anorexia nervosa affects mostly _____ and can cause death due to ________

A

Young women

Heart failure

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101
Q

What is bulimia nervosa and what do medication is used to induce vomiting

A

Recurring episodes of binge eating combined with a morbid fear of becoming fat, usually followed by self-induced vomiting or purging

Emetics

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102
Q

What is a trace mineral

What is a major mineral

A

Essential mineral nutrients that are found in the body in amounts less than 5 grams

Essential mineral nutrients that are found in the body in amounts more than 5 grams

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103
Q

What are the 6 functions of water in the body

A 
1- Transport nutrients and wastes
2- Universal solvent
3- Body's cleansing agent
4- Lubricant/cushion for joints
5- Protection for sensitive tissue
6- Maintain body temperature
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104
Q

What characteristic of water allows for it to act as a lubricant

A

Incompressibility

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105
Q

How much water does one need from beverages and water
men:
women:

A

men: 13 cups (3.7 liters)
women: 9 cups (2.7 liters)

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106
Q

How long does it take to notice water weight changes in the body

A

Hours

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107
Q

What body part plays the major role in monitoring the concentration of water in blood

A

Hypothalamus

108
Q

What organ regulates water excreation

A

Kidneys

109
Q

What are the 4 symptoms of dehydration

A

1- Thirst
2- Weakness
3- Exhaustion
4- Delirium

110
Q

What is a threat caused by dehydration

A

Seizures

111
Q

What are the 5 symptoms of water intoxication

A 
1- Headache
2- Muscular weakness
3- lack of concentration
4- poor memory
5- loss of appetite
112
Q

What water content does..

  • water and plain tea have
  • sugar free gelatin dessert, black coffee, celery, cucumber, lettuce have
  • grapefruit, strawberries, broccoli, tomatoes have
  • milk, yogurt, carrot, apple have
A
  • 100%
  • 95-99%
  • 90-94%
  • 80-89%
113
Q

What is the function of electrolytes and what 3 minerals are they

A

Maintain water balance in cells and blood

Na, K, Cl

114
Q

What 5 minerals form bones and teeth (body structure)

A

Ca, P, Mg, F, Zn

115
Q

What mineral is found in high concentration in hard water?

Soft water?

A

Magnesium

Sodium

116
Q

What 5 minerals make up the protein structure in the body

A

Fe, Zn, Ca, Se, I

117
Q

What 2 minerals create cell signaling and communication and how does it occur

A

Ca, Na

Ca moves across cells as a messenger, stimulating proteins and cell activity

118
Q

What 5 minerals create anitoxidant defense in the body

A

Zn, Cu, Mn, Se, S

119
Q

What are the 7 functions of calcium

A 
1- Transport of ions over cell membranes
2- Nerve transmission
3-  Maintain normal blood pressure
4- Muscle contractions (heartbeat)
5- Blood clotting
6- Secretion of hormones, digestive enzymes and neurotransmitters
7- Activation of cellular enzymes
120
Q

What percentage of calcium is absorbed by
children-
pregnant women-
healthy adults-

A

60%
5-%
25%

121
Q

What can come of being calcium deficient and what is the DRI and UL

A

Osteoporosis

DRI: 1000 mg UL: 2500mg

122
Q

What food sources provide calcium?
Phosphorus?
Magnesium?

A

Ca: Milk products, leafy greens, tofu, sardines and salmon (with bones)
P: Milk products, canned salmon, lean beef
Mg: Legumes, cooked spinach, bran cereals, oysters, yogurt, wheat bran

123
Q

Where is most of the phosphorous stored in the body?

What is the DRI and UL

A

Bones and teeth

700mg UL: 4000mg

124
Q

What 4 functions does magnesium do in the body? And where is it stored

A

Proper functioning of muscles
Operation of more than 300 enzymes,
Needed for the release and use of energy from the energy yielding nutrients
Affects the metabolism of potassium, calcium, and vitamin D
Bones

125
Q

What is the 4 functions of sodium? And what is the DRI and UL

A 
1- Chief ion used to maintain fluid volume outside cells
2- Maintenance of acid-base balanced
3- Essential for muscle contractions
4- Essential for nerve transmission
DRI: 1500mg UL: 2300mg
126
Q

High sodium intake causes what 5 issues

A 
1- hypertension (high blood pressure)
2- Increase in Ca excretion
3- Stress a weakened heart
4- Aggravate kidney problems
5- Stomach cancer
127
Q

What are the 4 functions of Potassium?

A

1- Chief positive ion used to maintain fluid volume inside cells
2- Maintain fluid and electrolyte balance
3- Maintain cell integrity
4- Critical to maintaining heartbeat

128
Q

What are the 2 functions of chloride in the body?

What is the DRI? UL?

A

Helps sodium maintain fluid, electrolyte and acid-base balance
Part of hydochloric acid
DRI: 2300mg UL: 3600mg

129
Q

What sources is chloride found in

A

Added and naturally occurring salt

130
Q

what reduces Iron absoption

A

Tannis

131
Q

What is the function of iodine?

What sources does it come from?

A

Part of thyroxine

Seafood, foods grown in rich soils

132
Q

What 3 things can a deficiency in iodine can lead to

A

1- Thyroid gland enlargement (goiter)
2- sluggish weight gain
3- most common and preventable cause of retardation

133
Q

What are the 2 functions of iron

A

1- Part of hemoglobin (RBC) and myoglobin (muscle)

2- needed for energy metabolism

134
Q

What is the function of sulfate?

A

Synthesis of important sulfur containing compounds

135
Q

Skin, hair, and nails contain some of the body’s more rigid proteins. These proteins contain high levels of which mineral

A

Sulphate

136
Q

What is the first bone lost in the development of osteoporosis and at what age? second and age?

A

Trabecular -mid 20’s

Cortical -40 years

137
Q

Pica

A

Possible symptom of iron deficiency characterized by the consumption of nonfood substances

138
Q

What iron-containing compound carries and stores oxygen in the muscles?

A

Hemoglobin

139
Q

What is the major cause of iron deficiency?

Who is most at risk?

A

Malnutrition

Low-income children

140
Q 
What is the DRI for iron for
men:
women:
Pregnant women:
Vegetarians
A

Men: 8mg
women: 18mg
P: 27mg
Vegetarians: 1.8x DRI

141
Q

What are the 5 symptoms and the cause of an iron overload

A 
1- fatigue
2- mental depression
3- abdominal pain
4- tissue damage
5- liver failure
Hemochromatosis (genetic disease)
142
Q

How can the iron content of a meal be increased during cooking

A

Using a cast iron pan to cook the meal

143
Q

What percentage of heme iron is from meat, poultry, and fish?
What percentage of non heme iron from animal and plant foods is absorbed?

A

23%

144
Q

What is the name of the trace mineral that works with proteins in every organ and helps approximately one hundred enzymes?

A

Zinc

145
Q

A child in a health clinic displays growth retardation, impaired immunity, and a poor appetite. This child most likely has a deficiency of which of the following minerals?

A

Zinc

146
Q

What mineral is needed to produce active form of vitamin A in visual pigments

A

Zinc

147
Q

Zinc can interfere with the absorption of what element and can cause a deficiency?

A

Copper

148
Q

What foods provide Zinc

What foods provide some zinc

A

Meats, shellfish, poultry, milk products

Some found in grains and legumes

149
Q

What are the 5 risk factors of osteoporosis

A 
1- lack of physical activity
2- being underweight
3- smoking/alcohol
4- inadequate Vitamin K
5- excess protein, sodium, caffeine, soft drinks
150
Q

What are the 3 functions of Selenium

A

1- Prevents oxidative harm to cells and tissues
2- Activates the thyroid hormone
3- Assists a group of enzymes working in concert with vitamin E

151
Q

What mineral stabilizes bones and makes teeth resistant to decay

A

Fluoride

152
Q

What is fluorosis and what is the DRI of fluoride

A

Discoloration of the teeth due to ingestion of too much fluoride during tooth development.
10mg

153
Q

What 2 functions does chromium have

A

1- works closely with the hormone insulin to regulate and release energy from glucose
2- Participate in the metabolism of carbohydrates

154
Q

What are the 4 functions of copper

A

1- vital roles is to help form hemoglobin and collagen 2- enzymes depend on copper for its oxygen-handling ability
3- Copper plays roles in the body’s handling of iron and
4- assists in reactions leading to the release of energy

155
Q

A sufficient amount of _____ provides adequate sulfate in a diet

A

Protein

156
Q

What is an early sign of osteoporosis

A

broken bones (hip or wrist)

157
Q

What are the 4 fat soluble vitamins and their chemical forms

A

1- A Retinol (liver), B-carotene
2- D cholecalciferol
3- E tocopherol
4- K

158
Q

6 functions of Vitamin A

A 
1- gene expression
2- epithelial tissue
3- vision (blind if deficient)
4- immune defense
5- growth of bone
6- repoduction
159
Q

Vitamin

A

indispensable to body function

160
Q

precursor

A

a compound in food that can be converted into an active vitamin inside the body

161
Q

What substance is required for a fat soluble vitamin to be absorbed

A

Bile

162
Q

what are the 2 water soluble vitamins and their chemical names

A

1- C Ascorbic acid

2- B (8)

163
Q

What food sources have vitamin A

A

Beef liver, fish oil, milk, dark orange and green vegetables

164
Q

5 symptoms of a vitamin A deficiency

A 
1- blindness
2- xerosis
3- night blindness
4- impaired bone growth
5- easily decayed teeth
165
Q

Xerosis

A

The drying of the cornea

166
Q

Beta-carotene is found in what food sources

A

brightly colours plants

167
Q

4 functions of Vitamin D

A

1- Regulation of blood calcium and phosphorus levels (bone formation and maintenance)
2-workings of the brain, heart, stomach, pancreas skin and reproductive organs
3- stimulates maturation of cells (immune system)
4- function as hormones

168
Q

Sources of Vitamin D

A

fortified milk and margarine, eggs, butter, fish, sunlight

169
Q

Whats the progressive loss of function of the part of the retina that is most crucial to focused vision This degeneration often leads to blindness.

A

Macular degeneration

170
Q

Breastfed healthy term infants receive a daily supplement of which vitamin?

A

Vitamin D

171
Q

2 possible diseases from Vitamin D deficiancy

A

1- Rickets

2- Osteomalacia

172
Q

Function of Vitamin E and what body part especially benefits from it

A

Acts as an antioxidant in cell membranes

The lungs

173
Q

What sources can Vitamin E be found in

A

Widespread food

Vegetable oils, fruit and veg, fortified cereals and grains, meat and alt, milk products

174
Q

2 possible issues when someone has a Vitamin E deficiancy

A

1- Erythrocyte hemolysis (premature infants) -red blood cell breakage and nerve damage
2- weakness, impaired muscles - oxidative damage

175
Q

2 functions of Vitamin K

A

1- blood clotting and bone protein synthesis

2- anticoagulant medications interfere with vitamin K

176
Q

Sources of vitamin K

A

leafy greens, liver, eggs, milk, beans, legumes

177
Q

5 functions of vitamin C

A 
1- maintain collagen/connective tissue
2- antioxidant protector
3- supports immune function
4- promotes iron absorption
5- restores Vitamin E to active form
178
Q

What vitamin is potentially the most toxic to the body

A

Vitamin D

179
Q

Vitamin ___ is needed to be increased if a person consumes more polyunsaturated oil

A

E

180
Q

What are the 8 B vitamins that act as coenzymes

A 
1- Thiamin
2- Riboflavin
3- niacin
4- biotin
5- panthothenic acid
6- Vitamin B6
7- Folate
8- Vitamin B12
181
Q

What are the 2 functions and food sources of Thiamin

A

1- energy metabolism in cells
2- nerve processes and muscles
-pork legumes, seeds, whole grains

182
Q

What is the deficiency disease linked with Thiamin

A

Beriberi

183
Q

What are the 2 functions of Riboflavin and food sources

A

1- energy metabolism in all cells
2- support vision and skin health
-enriches grain products, milks, vegetables, meat, eggs

184
Q

What disease can come from a riboflavin deficiancy

A

Ariboflavinosis - affects the eyes, mouth, tongue

185
Q

What can be converted to niacin in the body

A

Tryptophan

186
Q

What is the function of Niacin and what food sources is it found in

A

Energy metabolism in cells

- enriches and whole grains, legumes, leafy greens, meat, fish, eggs, milk and milk products

187
Q

What disease can come from a Niacin deficiency

A

pellagra

-4d’s: dermatitis, diarrhea, dementia, death

188
Q

As a drug niacin can be used to lower what levels

A

Blood cholesterol levels

189
Q

Folate (folic acid) function and food sources

A

New cell synthesis

  • leafy greens, asparagus, fruit, legumes, seeds, liver
  • cooking fruits and vegs destroys folate
  • milk may enhance absorption
190
Q

What happens with a Folate deficiency

A

Affects rapidly dividing cells

  • macrocytic anemia
  • hyperhomocyteinemia (cardiovasuscular disease)
191
Q

The 2 functions of vitamin B12 and the food sources

A

1- Myelin sheath in nerve fibers
2- coenzyme in energy amino acid metabolism
-animal origin, fermented products, fungi, algae, soymilk

192
Q

What to vitamins depend on each other for activation

A

Folate and B12

193
Q

What 2 things can happen when B12 deficient

A

1- permicious anemia

2- neuromuscular dysfunction

194
Q

6 functions of Vitamin B6 (Pyridoxide) and the food sources

A
  1. amino acid and protein metabolism
    2- fatty acid metabolism
    3- synthesis of hemoglobin and neurotransmitters
    4- synthesis of niacin from tryptophan
    5- immune function and steroid activity
    6- critical for fetal development
    - leafy greens, meats, fish, poultry, legumes, fruits, whole grains
195
Q

Function of biotin and food source

A

Energy metabolism

-widespread

196
Q

Pantothenic Acids function and food source

A

Energy metabolism

- widespread

197
Q

What is hemocysteine

A

an amino acid produced as an intermediate compound during amino acid metabolism

198
Q

What 2 vitamins hep the health of bones

A

K and D

199
Q

At birth babies are given a single does of what vitamin to prevent hemorrhage

A

Vitamin K

200
Q

B vitamins do what to the foods we eat

A

Convert it to energy

201
Q

Vitamin B6 aids in the conversion of tryptophan to _____

A

Niacin

202
Q

B6 needs to be proportional to ones _____ intake

A

Protein

203
Q

What are amino acids joined by and what do they form

A

peptide bonds to proteins

204
Q

dipeptide
tripeptide
polypeptide

A

protein fragments that are 2 amino acids long
protein fragments that are three amino acids long
Protein fragments that are of many amino acids bonded

205
Q

What determines the amino acid sequence in proteins

A

DNA (genetic sequence)

206
Q

7 functions of proteins

A 
1- Growth and maintenance
2- Enzyme action
3- Immune function
4- Protein Transport
5- Acid-base balance
6- Blood clotting
7- Energy
207
Q

4 types of vegetarians

A

1- Vegetarian
2- Vegan
3- Lacto-ovo-vegetarian
4- Lacto-vegetarian

208
Q

What is the difference between a vegan and a vegetarian

A

vegetarian: plant based foods, some animal foods eliminated
vegan: only food from plant sources

209
Q

Differences between Lacto-ovo-vegetarian and Lacto-vegetarian

A

Lacto-ovo- eats dairy and eggs

Lacto- eats dairy no eggs

210
Q

Where does protein digestion begin

A

Stomach –> small intestine

211
Q

What is soluble in organic solvents but not in water

A

Lipids

212
Q

What are the 3 classes of lipids

A

1- Triglycerides
2- Phospholipids
3- Sterols

213
Q

What is glycerol made from

A

glucose or amino acids

214
Q

Triglycerides are ___% of lipid in foods and body fat

and are made up of __ fatty acids and glycerol backbone

A

95%

3

215
Q

Saturated fats have _____ bond(s). Examples of saturated fats are

A

no double bonds

-butterfat, coconut and palm oil

216
Q

Monounsaturated fats have ____ bond(s). Examples of monounsaturated fats are

A

1 double bond

- canola oil and olive oils

217
Q

Polyunsaturated fats have _____ bond(s). Examples of polyunsaturated fats are

A

2 double bonds

- fish oil and plant oils

218
Q

Phospholipids are _____ in water and fat. Made up of a glycerol backbone, __ fatty acids and ________ containing molecule

A

soluble
2
phosphorus

219
Q

4 examples of Sterols are

A

Cholesterol
Vitamin D
Sex hormones
Stress hormones

220
Q

What happens to lipids in the stomach

A

Fat separates from watery components and floats to top

221
Q

In the small intestine what is needed to help emulsify lipid and chyme

A

Bile

222
Q

High LDL- cholesterol increases the risk of

A

Heart disease

223
Q

A diet high in saturated and trans fats and low in vegetables, fruits, and whole grains increases the risk of

A

Heart diease

224
Q

2 types of essential fatty acids and an example

A

1- Linoleic acid (omega-6)

2- Linolenic acid (omega-3)

225
Q

What sources can you get Omega 6 (Linoleic acid) from

A

Vegetable oils, seeds, nuts, whole grain products

226
Q

What sources can you get Omega 3 (Linolenic acid) from

A

Oils, nuts, seeds, vegetables

227
Q

What are 3 fat replacers

A

1- Alter preparation method (whips, puree)
2- Replace with CHO, fiber, fat or protein based
3- Olestra

228
Q

Olestra is core of sucrose and ____ fatty acids and is not approved in Canada

A

8

229
Q

The two types of CHO

A

1- Simple CHO (sugars)

2- Complex CHO or polysaccharides (fiber and starch)

230
Q

What are the 3 monosaccharides

A

1- Glucose
2- Galactose
3- Fructose

231
Q

What are the 3 disaccharides and what are they composed of

A

1- Sucrose (glucose+fructose) -table sugar
2- Maltose (glucose+glucose) -germinating seeds
3- Lactose (glucose+galactose)

232
Q

AMDR for
Proteins
CHO
Fats

A

Pro: 10-35%
CHO: 45-65%
Fat: 20-35%

233
Q

What 4 types of water soluble fiber is there and sources they come from

A 
1- Gums
2- Mucilages
3- Pectin's
4- Psyllium
5- some hemicellulous
- oats, oat bran, barley, rye, seeds, fruits, vegetables, legumes
234
Q

What 3 types of water insoluble fibers are there and what sources are they from

A

1- Cellulose
2- Lignin
3- some hemicellulose
-brown rice, wheat bran, whole grains, seeds, fruits, vegetables, legumes

235
Q

Hypoglycemia is when you have ____ blood glucose (under 4)

A

low

236
Q

Hyperglycemia is when you have ____ blood glucose (over 4)

A

high

237
Q

Type 1 diabetes is cause by

A

hyperglycemia due to little or no insulin produced by the pancreas

238
Q

Type 2 diabetes is caused by

A

hyperglycemia due to insulin resistance (overweight and obesity)

239
Q

excessive urination and thirst, glucosuria, weight loss, nausea, weakness, cravings for sweets, drowsiness, vision disturbances, frequent infections, slow healing, are all signs of

A

Diabetes

240
Q

Lactose intolerance is

A

cannot digest lactose

241
Q

Milk allergy is

A

Cannot have the protein in milk

242
Q

What does the lymph carry

A

Fat soluble nutrients

243
Q

What does blood carry

A

Water soluble nutrients

244
Q

The cortex of the brain perceives the sensations of _____ and ________

A

Hunger and appetite

245
Q

What monitors the availability of water and nutrients inside the body

A

Hypothalamus

246
Q

What body part passes food to the stomach via peristalsis (wave length muscular squeezing)

A

The esophagus

247
Q

What is gastric juice made up of and 3 purposes does it serve

A

Hydrochloric acid, enzymes, and fluid
1- denatures protein
2- kills microorganisms
3- mucus protects the stomach wall

248
Q

To reduce what are 3 things one can do

A

1- reduce meal sizes
2- drink liquids in-between meals
3- wear none restricting clothing

249
Q

Where is the major site of digestion

A

Small intestine

250
Q

1 serving of fruits in the CFG can equal

A

1 medium fruit/veg, 1/2 cup fresh/frozen/canned, 1/2 cup 100% pure juice

251
Q

1 serving of grain products in the CFG can equal

A

1 slice of bread, 1/2 a bagel

252
Q

1 serving of milk and alt in the CFG can equal

A

1 c milk, 3/4 c yogurt

253
Q

1 serving of meat and alt in the CFG can equal

A

3/4c beans/lentils/tofu, 1/2 c cooked meat, 2 eggs

254
Q

No more than __% of energy should be saturated fats
__% of energy should be CHO
No more than ___% of total energy should come from alcohol

A

10%
55%
5%

255
Q

What 4 nutrients must be on a label

A

1- Vitamin A
2- Vitamin C
3- Calcium
4- Iron

256
Q

Phytochemical

A

Non-nutrient compounds derived from plants

257
Q

The study of the nutrients and other biologically active compounds in foods, as well as the body and behavior related to foods

A

Nutrition

258
Q

8 Essential nutrients

A 
TVTILLPM
1- Threonine
2- Valine
3- Tryptophan
4- Isoleucine
5- Leucine
6- Lysine
7-Phenylalanine
8- Mathionine
259
Q

How many Cal/g does CHO have?
Protein?
Fat?

A

4 Cal/g
4 Cal/g
9 Cal/g

260
Q

Case study

A

Individual studies

261
Q

Epidemiological study

A

Study of a population

262
Q

Intervention study

A

Populations with manipulated and intervening limitations

263
Q

Laboratory study

A

Tightly controlled study

264
Q

A claim that presents enticingly simple answers. Sounds magic

A

Too good to be true

265
Q

The evidence presented to support the claim is by results. this person felt “amazing” after using the product

A

Testimonial

HNSC 1210 (1 decks)

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