Semester Review

Question 1

When people eat the foods typical of their families or geographic region, their choices are influenced by

Answer 1

Ethnic Heritage or tradition

Question 2

Both the human body and many foods are composed mostly of

Answer 2

Water

Question 3

The inorganic nutrients are

Answer 3

Minerals and water

Question 4

The energy-yielding nutrients are

Answer 4

carbohydrates, fats and proteins

Question 5

Studies of populations that reveal correlations between dietary habits and disease incidence are

Answer 5

epidemiological studies

Question 6

An experiment in which neither the researchers nor the subjects know who is receiving the treatment is known as

Answer 6

double blind

Question 7

An RDA represents the

Answer 7

average amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people

Question 8

Historical information, physical examinations, laboratory tests, and anthropometric measures are

Answer 8

methods used in a nutrition assessment

Question 9

A deficiency caused by an inadequate dietary intake is an

Answer 9

primary deficiency

Question 10

Behaviors such as smoking dietary habits, physical activity, and alcohol consumption that influence the development of disease are known as

Answer 10

Risk factors

Question 11

The diet-planning principle that provides all the essential nutrients in sufficient amounts to support health is

Answer 11

Adequacy

Question 12

A person who chooses a chicken leg that provides 0.5 milligram of iron and 95 kcalories instead of two tablespoons of peanut better that also provide 0.5 milligram of iron but 188 kcalories is using the principle of nutrients

Answer 12

Density

Question 13

Which of the following is consistent with the Dietary Guidelines for Americans?

Answer 13

Balance the food you eat with physical activity

Question 14

According to the USDA Food Guide, added fats and sugars are counted as

Answer 14

Discretionary kcalories

Question 15

Foods within a given food group of the USDA Food Guide are similar in their contents of

Answer 15

Vitamins and minerals

Question 16

In the exchange system, each portion of food on any given list provides about the same amount of

Answer 16

Energy

Question 17

Enriched grain products are fortified with

Answer 17

iron, thiamin, riboflavin, niacin, and folate

Question 18

Food labels list nutrients in

Answer 18

Descending order of predominance by weight

Question 19

“Milk builds strong bones” is an example of a

Answer 19

structure-function claim

Question 20

Daily values on food labels are based on a

Answer 20

2000 kcalorie diet

Question 21

Carbohydrates are found in virtually all foods except

Answer 21

meats

Question 22

Disaccharides include

Answer 22

Sucrose, Maltose, and Lactose

Question 23

The making of a disaccharide from two monosaccharides is an example of

Answer 23

condensation

Question 24

The strong form of glucose in the body is

Answer 24

glycogen

Question 25

The significant difference between starch and cellulose is that

Answer 25

Digestive enzymes can break the bonds in starch, but no in cellulose

Question 26

The ultimate goal of carbohydrate digestion and absorption is to yield

Answer 26

glucose

Question 27

The enzyme that breaks a disaccharide into glucose and galactose is

Answer 27

lactase

Question 28

With insufficent glucose in metabolism, fat fragments combine to form

Answer 28

Ketone bodies

Question 29

What does the pancreas secrete when blood glucose rises? When blood glucose falls?

Answer 29

Insulin; Glucagon

Question 30

What percentage of the daily energy intake should come from carbohydrates

Answer 30

45 to 65

Question 31

Saturated fatty acids

Answer 31

are fully loaded with hydrogens

Question 32

A triglyceride consists of

Answer 32

three fatty acids attached to a glycerol

Question 33

The difference between cis- and trans-fatty acids is

Answer 33

the configuration around the double bond

Question 34

Which of the following is not true? Lecithin is

Answer 34

an essential nutrient

Question 35

Chylomicrons are produced in the

Answer 35

small intestine

Question 36

Transport vehicles for lipids are called

Answer 36

lipoproteins

Question 37

The lipoprotein most associated with a high risk of heart disease is

Answer 37

LDL

Question 38

Which of the following is not true? Fats

Answer 38

contain glucose

Question 39

The essential fatty acids include

Answer 39

linoleic acid and linolenic acid

Question 40

A person consuming 2200 kcalories a day who wants to meet health recommendations should limit daily fat intake to

Answer 40

50 to 85 grams

Question 41

Which part of its chemical structure differentiates one amino acid from another?

Answer 41

It’s side group

Question 42

Isoleucine, Leucine and lysine are

Answer 42

essential amino acids

Question 43

In the stomach, hydrochloric acid

Answer 43

denatures proteins and activates pepsin

Question 44

Proteins that facilitate chemical reactions are

Answer 44

Enzymes

Question 45

If an essential amino acid that is needed to make a protein is unavailable, the cells must

Answer 45

break down proteins to obtain it

Question 46

Protein turnover describes the amount of protein

Answer 46

synthesized and degraded

Question 47

Which of the following foods provides the highest quality protein?

Answer 47

Egg

Question 48

Marasmus develops from

Answer 48

inadequate protein and energy intake

Question 49

The protein RDA for a healthy adult who weighs 180 pounds is

Answer 49

65 grams/day

Question 50

Which of these foods has the least protein per 1/2 cup?

Answer 50

orange juice