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Nutrition > P1 > Flashcards

P1 Flashcards

1
Q

What is the glycemic index

A

A measure of how quickly a carbohydrate-containing food raises blood glucose levels

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2
Q

Which law of correct nutrition emphasizes the importance of consuming a balanced combination of different nutrients?

A

Law of harmony

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3
Q

Which component of saliva helps to neutralize acids?

A

Bicarbonate ions

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4
Q

Which two monosaccharides have to join together to form maltose?

A

2 glucose

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5
Q

What are some potential consequences of inadequate nutrition on public health?

A

All of the above

Increased risk of malnutrition-related diseases
Greater susceptibility to infections and poor wound healing
Impaired cognitive development and reduced productivity

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6
Q

Why does snacking more often increase caries risk?

A

Increasing the frequency of sugar intake extends the duration of acid production and exposure.

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7
Q

What is the main polysaccharide found in plant cell walls?

A

Cellulose

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8
Q

What does stunting indicate about a child’s nutritional status?

A

Chronic undernutrition

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9
Q

Recovery from illness, surgery or injury may increase an individual’s energy requirement.

VF

A

True

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10
Q

Involuntary process of obtaining, assimilating, and utilizing nutrients for the growth and maintenance of the body.

A

Nutrition

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11
Q

Which of the following food factors affects the rate at which sugar is cleared from saliva?

A

All of the above:

Sugar concentration
Ratelof solubilization
Ability to adhere to teeth

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12
Q

What role do socioeconomic factors play in shaping nutritional outcomes in Mexico and other countries?

A

Higher socioeconomic status is associated with better access to nutritious foods and healthcare services

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13
Q

Which of the following dietary trends is cantributing to the rise of non-communicable diseases in Mexico and globally?

A

High intake of processed foods and sugary beverages

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14
Q

Which of the following is not a protein?

A

Glycogen

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15
Q

What is the term used to describe the ratio of an individual’s weight to their height, commonly used to assess body fatness?

A

BMI
Body Mass Index

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16
Q

What term refers to the process by which nutrients are transported frpm the digestive system into the bloodstream?

A

Absorption

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17
Q

Which of the following factors can influence the glycemic index of a food?

A

• All of the above

Cooking method
Ripeness of fruit
Foof processing

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18
Q

Which of the following is a complete protein source?

A

Quinoa

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19
Q

Which of the following factors contribute to the current nutritional challenges in Mexico and many parts of the world?

A

All of the above

Insufficient food production
Inadequate access to nutritious foods
Rapid urbanization and changing dietary patterns

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20
Q

The order of amino acids in a specific protein determines its:

A

Function in the body

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21
Q

Which law of correct nutrition focuses on consuming the appropriate amount of food to meet energy needs without excess or deficiency?

A

Law of quantity

22
Q

Which of the following health benefits is associated with consuming adequate protein?

A

All of the above

Enhanced athletic performance
Improved muscle strength and mass
Prolonged satiety

23
Q

How can the sequence of eating a cariogenic food product during a meal or snack alter its cariogenic properties?

A

Eating cheese or peanuts after a sucrose-containing food reduces acid production.

24
Q

What is the term used to describe the energy expended during the digestion, absorption, and metabolism of nutrients in food?

A

Thermic effect of food

25
Q

Which of the following factors influences an individual’s energy requirement?

A

All of the above

Age
Sex
Physical activity level
Height

26
Q

Glycogen that is stored in the liver can be used by other organs and cells in the body.

VF

A

True

27
Q

Which of the following statements about chemical digestion is true?

A

It is carried out by enzymes that break down food molecules into simpler substances

28
Q

Which of the following is a function of proteins in the human body?

A

All of the above

Providing long-term energy storage
Aiding in digestion and absorption of nutrients
Acting as structural components of cell membranes

29
Q

What amount of protein does a non-injured, non- athlete adult need to consume on a daily basis?

A

1 grams per kilogram of weight

30
Q

Which of the following is a polysaccharide found in chloroplasts in plants and serves as a storage form of glucose?

A

Starch

31
Q

Which of the following factors does NOT influence protein requirements?

A

Ethnicity

32
Q

The building blocks of proteins are:

A

Amino acids

33
Q

Excess carbohydrates are stored in the body as ____?

A

Glycogen
n
Adipose tissue

A&B

34
Q

Which law of correct nutrition suggests that nutrients should be consumed in the right proportions to achieve a balanced diet?

A

Law of harmony

35
Q

How do glucans contribute to the cariogenic potential of sucrose?

A

They facilitate the attachment of bacteria to tooth surfaces

36
Q

Sucrose is not as sweet as fructose.

VF

A

V

37
Q

Which of the following statenents about mechanical digestion is true?

A

It begins in the mouth with chewing and continues in the stomach and small intestine

38
Q

Which of the following classifications is defined by a BMI between 18.5 and 24.9?

A

Normal weight

39
Q

What is the term used to describe the process by which nutrients are utilized by cells for energy, growth, and repair?

A

Assimilation

40
Q

Which of the following is an example of a monosaccharide?

A

Glucose

41
Q

The best type of fiber to eat for reducing constipation is:

A

Insoluble fiber

42
Q

How does consuming foods with a lower glycemic index contribute to overall health?

A

By stabilizing blood glucose levels
By reducing the risk of type 2 diabetes
By prolonging the feeling of satiety, which could lead to weight loss

All of the above

43
Q

What is a bond between amino acids called?

A

Peptide bond

44
Q

What term refers to nutrients that the body requires in relatively larger amounts?

A

Macronutrients

45
Q

Complementary proteins refer to:

A

Pairing two incomplete protein sources to provide all indispensable amino acids

46
Q

What is the unit of measurement used to quantify energy obtained from food?

A

Calorie

47
Q

Which enzyme is responsible for breaking down proteins into peptides in the stomach?

A

Pepsin

48
Q

Which of the following carbohydrates is commonly found in dairy products?

A

Galactose

49
Q

What is the term used to describe the breakdown of food into smaller components that can be absorbed by the body?

A

Digestión

50
Q

How many essential amino acids are there for adults?

A

None of the above
9

Nutrition (11 decks)

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