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Human Nutrition > Nutrition Final > Flashcards

Nutrition Final Flashcards

1
Q

During which phase of a weight loss program does an individual start losing less weight from water

A

Middle of weight loss program

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2
Q

What is an effect of excess weight loss on performance

A

Decrease in lean muscle mass

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3
Q

Insulin does all the following except

A

hindering protein synthesis

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4
Q

Amenorrhea is not associated with what

A

Being overweight

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5
Q

TF - Tabacco use hinders the ability to rebuild bone

A

TRUE

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6
Q

What features represent an anorexic athlete when compared to a healthy one

A

Lanugo hair & leukocyte dysfunction

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7
Q

what is a difference in energy requirements seen between boys and girls

A

Puberty

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8
Q

In children, what is a way to prevent heat stress

A

Drink 8 fl oz before exercise

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9
Q

3 major concerns when exercising a child

A

Energy requirements, hydration, protein requirements

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10
Q

Which type of body shape is more dangerous and why

A

android (apple) upper body obesity because fat is moving around the intestines

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11
Q

which is not a diet recommendation to help lose weight as part of an ideal diet, exercise, and behavior modification plan

A

cut out carbs

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12
Q

the idea that the body is programmed at a set weight and that it will adjust as needed is known as what?

A

Set Point Theory

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13
Q

what is not a common symptom of type II diabetes

A

excessive sweating

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14
Q

what is not a warning sign of hypoglycemia in a diabetic athlete

A

blurred vision and difficulty speaking

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15
Q

Insulin does not do what

A

promote the release of glucose into the blood

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16
Q

Type II diabetes is what kind of problem in the body

A

A cell uptake problem

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17
Q

TF Recommendation of water per day is 8 glasses?

A

FALSE 2.7 liters

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18
Q

table salt provides what electrolytes

A

Sodium and chloride

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19
Q

what antioxidant is present in cell membrane and helps with membrane integrity

A

Vitamin E

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20
Q

The minimum percent calories of fat for clients?

A

20%

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21
Q

what type of cell breaks down bone mineral?

A

osteoclasts

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22
Q

what is the RDA for protein

A

.8 g/kg of healthy body weight

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23
Q

every adult should have at least 5 servings of what

A

fruits and veggies

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24
Q

what disorder involves consuming large amounts of food in one sitting

A

compulsive or binging disorder

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25
Q

name all of the food groups in the MyPlate eating recommendation

A

Fruits, veggies, meats and beans, grains, dairy, and oils

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26
Q

people on a low fat diet, low in plant oils and nuts should supplement what vitamin

A

Vitamin E

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27
Q

people in what parts of the world would need additional vitamin D

A

Extreme north and south

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28
Q

what is the term for the number of calories to perform the body’s functions at rest

A

basal metabolism

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29
Q

insufficient vitamin D can lead to what disease

A

Rickets

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30
Q

what type of food is fortified with B vitamins in the US food supply

A

refined grains

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31
Q

This method of body comp involves the use of xrays

A

DEXA

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32
Q

min. amount of calories for females

A

1200

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33
Q

min. amount of calories for males

A

1500

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34
Q

min. amount of protein for resistance training athletes

A

1.7 g/kg of healthy body weight

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35
Q

carotenoids are pro-vitamins that could be turned into what

A

vitamin A

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36
Q

how many calories does a gram of protein have

A

4

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37
Q

the range of calories for 2-3 year olds

A

1000-1400

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38
Q

range for 19-30 year old females

A

2000-2400

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39
Q

range for 31-51 year old males

A

2200-3200

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40
Q

range for 9-13 year old males

A

1600-2200

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41
Q

how many calories does a gram of alcohol contain

A

7

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42
Q

a 3 oz serving of meat is about the size of what

A

deck of playing cards

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43
Q

what term represents the range of nutrient intakes that are safe enough for needs

A

AL - adequate intake

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44
Q

how many calories does a gram of fat contain

A

9

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45
Q

a 1 cup serving size is about the size of what

A

a baseball

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46
Q

are vitamins or minerals inorganic

A

minerals

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47
Q

TF undernutrition of most nutrients will have immediate effects on health

A

FALSE

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48
Q

what is overnutrition

A

consuming more of a nutrient than you need daily everyday you eat for a long period of time

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49
Q

a food that has a high amount of nutrients compared to its kcal content is referred to as

A

nutrient dense

50
Q

what term represents the amount of a nutrient recommended on nutrition labels

A

DV - daily value

51
Q

how many calories does a gram of carbs contain

A

4

52
Q

bacterial breakdown of what substance causes the creation of gas in the large intestine

A

carbs

53
Q

basic processes of the digestive tract

A

secretion, ingestion, absorption or nutrients

54
Q

what process is the primary function of the mouth

A

ingestion

55
Q

what organ manufactures bile

A

liver

56
Q

what is the first part of the small intestine

A

duodenum

57
Q

term that describes the propulsion of food through the digestive tract

A

peristalsis

58
Q

what part of the nervous system is responsible for running the digestive tract

A

Enteric

59
Q

pancreatic amylase breaks down what substance

A

starch

60
Q

the entrance of what substance in to the small intestine cause the feeling of satiety

A

carbs

61
Q

TF the stomach is the primary site of the absorption of carbs

A

FALSE

62
Q

carbs must be broken down into what before they can be absorbed

A

monosaccharides

63
Q

what is not a secretion of the stomach

A

bile

64
Q

what substance prevents the reabsorption of cholesterol, thus improving blood cholesterol

A

Soluble fiber

65
Q

what is the primary function of the vili in the small intestines

A

absorption

66
Q

what protects the stomach from its own digestive enzymes

A

mucus

67
Q

what is the RDA for carbs

A

130g/day or 45-65%

68
Q

simplest form of carbs

A

monosaccharides

69
Q

complex carbs that are the storage form for carbs in the body are called

A

glycogen

70
Q

what type of carbs is the main carb found in fruit and honey

A

fructose

71
Q

the hormone that causes cells to take up glucose in the blood

A

insulin

72
Q

the two organs that work together to maintain normal blood glucose levels

A

liver and pancreas

73
Q

digestion of carbs begin where

A

mouth

74
Q

in what state do we spend most of our time

A

absorptive state

75
Q

TF the glycemic response is a measure of how the blood glucose will react to a given food compared to the same amount of glucose

A

TRUE

76
Q

where is glycogen MAINLY found

A

both liver and muscle cells

77
Q

male RDA for fiber

A

38g/day

78
Q

female RDA for fiber

A

25g/day

79
Q

normal range for blood glucose in mg/dL

A

70-100

80
Q

the AL for omega-3 fatty acids

A

1.1-1.6 g/day

81
Q

which omegas are considered essential fatty acids

A

omega 3 and 6

82
Q

in order to reduce rancidity what type of fat is used to prepare foods

A

trans-fat

83
Q

fats are lipids that are solid at room temp.

A

Yes

84
Q

name 3 lipids

A

triglycerides, phospholipids, and sterols

85
Q

americans typically have a lower than desired intake of what?

A

omega 3 fatty acids

86
Q

omega 3’s are found in what kind of food

A

fish and walnuts

87
Q

what types of naturally occurring fat are most harmful for your health

A

saturated fat

88
Q

if a person lefts weights how much protein do they need

A

up to 1.7 g/kg of healthy body weight

89
Q

high quality proteins are also called

A

complete

90
Q

translation of mRNA occurs in

A

ribosomes

91
Q

RDA for protein

A

.8 g/kg of healthy body weight

92
Q

what atom do amino acids contain that lipids and carbs do not

A

nitrogen

93
Q

how many essential amino acids are there for humans

A

9

94
Q

proteins are made up of a combo of

A

amino acids

95
Q

what type of eater only consumes plants

A

vegan

96
Q

the primary purpose of protein in the body is what

A

repair and rebuilding

97
Q

the two best sources of protein are what

A

dairy and meat and beans

98
Q

any protein ingested that is beyond what is needed immediately is?

A

excreded to the feces

99
Q

what does denaturing mean

A

protein is unfolded

100
Q

when the DNA makes mRNA this process is called

A

transcription

101
Q

a deficiency of what nutrient early in pregnancy can lead to infant neural tube disorders and spina bifida

A

folate

102
Q

what are we typically excessive in?

A

sodium

103
Q

what is the most common nutrient deficiency in the world

A

iron

104
Q

builds bone to minerals

A

osteoblasts

105
Q

maintains bone to minerals

A

osteocyte

106
Q

breaks down bone to mineral

A

osteoclast

107
Q

phosphorus, vitamin D, magnesium and floride fall into what functional group

A

bone health

108
Q

a good source of vitamin E is found in what

A

plant oils

109
Q

antioxidants help neutralize what

A

free radiBals

110
Q

vitamins b1, b2, b3 fall into what functional category

A

metabolism

111
Q

a deficiency of vitamin C can cause what

A

scurvy

112
Q

TF overeating certain foods is a normal cause of vitamin or mineral toxicity

A

FALSE

113
Q

what vitamins are water soluble

A

vitamin B and C

114
Q

what nutrient are we typically deficient in

A

potassium

115
Q

what can decrease mineral absorption

A

phytic and oxalic acid

116
Q

sodium, potassium, and chloride fall into which functional group

A

nutrients for fluid and electrolyte balance

117
Q

a deficiency of vitamin D can lead to what

A

rickets

118
Q

vitamin C, E, A and selenium fall into what functional group

A

antioxidants

119
Q

vitamin K is essential to what bodily process

A

clotting

120
Q

most vitamins and minerals are absorbed where

A

small intestine

121
Q

which of these is not harmed by cooking?

A

minerals

122
Q

what are fat soluble vitamins

A

vitamin A, E, D

Human Nutrition (1 decks)

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