Nutrition

Question 1

Several factors contribute to the state of nutrition including: appetite, energy expenditure, genotype, digestion, metabolism, availability of food, customs, and presence of disease.

Answer 1

ok

Question 2

______ ________ and ______ are important regulators of food intake.

Answer 2

Leptin
Ghrelin
Insulin

Question 3

_____ circulated 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 _____.

Answer 4

Leptin

Satiety

Question 5

Adipose tissue produced ____ that regulate metabolic processes to meet the body’s needs.

Answer 5

adipokines

Question 6

AMP and AMP/ATP regulate _____________ that senses cellular energy levels

Answer 6

AMP-activated kinase (AMPK)

Question 7

AMP-activated kinase senses _________

Answer 7

cellular energy levels

Question 8

AMPK regulates _______ _______ in energy-producing and using pathways

Answer 8

rate-limiting enzymes

Question 9

_______ levels of AMPK activity inhibit energy-utilizing pathways and stimulate energy generating pathways

Answer 9

high

Question 10

Increased _______ increases appetite

Answer 10

Ghrelin

Question 11

_______ favors accumulation of lipids in the visceral fatty tissue.

Answer 11

Ghrelin

Question 12

Estimated average requirements (EAR) for calories & estimated daily protein requirements change with ___ and ____.

Answer 12

age and sex

Question 13

The ideal amt of calorie intake in a day is equal to the calorie utilization for that day.

Answer 13

ok

Question 14

Recommended Daily Allowance (RDA) for a nutrient is a value that is adequate for_______ individuals. The estimated average requirement (EAR) relfects amt that is adequate for ___ of the population.

Answer 14

the great majority of (RDA)

half (EAR)

Question 15

___ has the highest energy content per weight.

Answer 15

fat

Question 16

____ has a high energy content

Answer 16

alcohol.

Question 17

increases in obesity are correlated with an increase in the use of _____

Answer 17

high fructose corn syrup

Question 18

high fructose corn syrup is made by breaking down ______ into _____ using _____ followed by conversion to fructose with _________.

Answer 18

cornstarch into glucose using amylase followed by conversion to fructose with glucose isomerase

Question 19

Health issues w/ HFCS

Answer 19

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

Question 20

protein-calorie malnutrition health problems

Answer 20

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 21

obesity health problems

Answer 21

type 2 diabets, hypertension and stroke, dyslipidemia, gall stones, respiratory disorders, musculoskeletal disordrs and several cancers including breast, endometrial, ovarian, gall bladder and colon

Question 22

Know the difference b/t cis and trans structures of trans fatty acids

Answer 22

ok

Question 23

trans fatty acids are not essential and provide no benefit to human health

Answer 23

ok

Question 24

_______ fats increase levels of LDL cholesterol (bad cholesterol)

Answer 24

saturated

Question 25

_____ increase levels of LDL & lower levels of HDL; increase risk of coronary heart disease

Answer 25

trans fats