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HOSA > Nutrition Knowledge Test > Flashcards

Nutrition Knowledge Test Flashcards

1
Q

3 main functions of the 6 essential nutrients

A

Provide energy
Build and repair body tissue
Regulate body processes

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2
Q

Nutrients used primarily to provide energy

A

Carbohydrates (carbs), proteins, lipids (fats)

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3
Q

Nutrients used to mainly repair body tissues

A

Proteins, vitamins, minerals

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4
Q

Low-nutrient-density foods

A

Potato chips, cakes, soda, candy

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5
Q

Cumulative effect of a high fat diet could be

A

Heart disease

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6
Q

Organic

A

Products grown without pesticides

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7
Q

Fat

A

Organic nutrient

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8
Q

Anthropocentric measures include

A

Weight

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9
Q

African American foods

A

Down-home breads are served with most meals. Black eyed peas, okra, sweet potatoes, peanuts, corn, green beans, and peppers are important. Chicken, pork, fried fish.
Too much fat, sodium, and carbs. Deficient in iron, calcium, fiber, potassium, and vitamin c

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10
Q

French American foods

A

Cajun

Lacking calcium, vitamins d, e, and c

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11
Q

Mexican foods

A

Beans, rice, tomatoes, onions, jalapeños, chilies, pork, goat, garlic, wheat, refritos, avocados, cheese. Flan is a favorite dessert.
Lacking vitamin c. Calcium intake is low because of lactose intolerance.

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12
Q

Puerto Rican foods

A

Corn, wheat, seafood, beef, pork, rice, olive oil, chicken, pinto beans, okra, plantains, green bananas, potatoes, squash, taro, breadfruit, pineapple, mango, papayas, guava, and coconut
Not enough calcium

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13
Q

Italian foods

A

Pasta, rice, beans, olives, fruits, vegetables, seafood. Beef is seldom. Salami, pork, and veal is favored. Cheese is important. Fat is usually olive oil. Dessert is fruit.

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14
Q

Greek foods

A

Salads, fruit, olive oil, seafood, lamb, goat, pork. Bread is basis.

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15
Q

North European foods

A

Large servings of meat, little sides of vegetables and starches. Greens, potatoes, beets, mushrooms, barley, plums, rye, sausages, cheese, dark bread, dairy, pickled herring
Needs more vitamins, minerals, fiber

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16
Q

Central European foods

A

Pork and chicken are common, beef, sausage, and fish are popular. Cabbage, sauerkraut, carrots, turnips, potatoes, beans, lentils, onions, spatzle, dark bread, and muesli are main carbs. Eggs and dairy
Needs fewer fat.

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17
Q

Middle Eastern foods

A

Lamb, pita, flat sourdough breads, legumes, chickpeas/hummus, dairy, fruits, dates, figs
Needs more vitamins, minerals, fiber

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18
Q

Chinese food

A

5 essential grains: rice, soybean, barley, wheat, millet, many vegetables. Protein is from seafood, eggs, pork, chicken, beef, tofu.
Soy sauce contributes to high blood pressure.
Not enough calcium

19
Q

Japanese foods

A

Protein is from seafood, chicken, and eggs. Sushi is popular

Needs fruits

20
Q

Southeast Asian foods

A

Rice and noodles. Two times as much fish than other meats.

Too much sodium.

21
Q

Indian foods

A

Lentils, beans, and milk are proteins

22
Q

Fruits and vegetables are rich sources of

A

Vitamins

23
Q

Daily intake from protein for a 2000 calorie diet

A

5.5 oz

24
Q

Rich in dietary fiber and B vitamins

A

Complex carbs

25
Q

Digestion begins here

A

Mouth

26
Q

Most digestive processes occur here

A

Small intestine

27
Q

Three sections of the small intestine in descending order

A

Duodenum, jejunum, ileum

28
Q

Fluid that moves from the stomach through pyloric sphincter

A

Chyme

29
Q

Muscular movement that moves food down the GI tract

A

Peristalsis

30
Q

Lymphatic system

A

Transports fat throughout the body

31
Q

Enzyme

A

Organic substance that causes changes in other substances

32
Q

Maleate, sucrase, and lactase are produced here

A

Small intestine

33
Q

Needed to digest fats

A

Bile

34
Q

Energy intake > energy output

A

Weight increase

35
Q

BMR

A

Weight to kg, multiply by 24, multiply 0.9 if female, 1 for men

36
Q

Product of digestion of milk

A

Galactose

37
Q

All forms of carbs are converted to; brain uses for energy

A

Glucose

38
Q

Fibrous form of carbs that can’t be digested

A

Cellulose

39
Q

Where glycogen is stored

A

Liver and muscles

40
Q

Glucose, fructose, galactose

A

Monsaccrides

41
Q

Source of lactose

A

Yogurt

42
Q

When insufficient carbs are eaten, liver produces

A

Ketones

43
Q

Form in which glucose is stored in plants

A

Starch

44
Q

Can decrease blood cholesterol

A

Insoluble dietary fiber

HOSA (1 decks)

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