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Race & Ethnic Relations > Week 9 Nutrition Test > Flashcards

Week 9 Nutrition Test Flashcards

1
Q

Protein is a macronutrient. True or False.

A

True

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2
Q

What is translation?

A

The process of synthesizing a protein from messenger RNA (mRNA).

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3
Q

What is edema?

A

When water leaks out of blood vessels and accumulates in body tissues, due to low blood proteins

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4
Q

What is deanimation?

A

The process of removing the amino group from an amino acid

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5
Q

What are the beads on the necklace?

A

The amino acids

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6
Q

Carbon is in the center of an amino acid, tied to a a hydrogen, an R group, and an H2n and a Carboxcilad acid group? True or False

A

True

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7
Q

What does H2N stand for?

A

The Amino group and it makes them unique

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8
Q

Carbs and lipids (fats) don’t have the nitrogen H2N piece. True or False

A

True

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9
Q

The bolus of food moves through the esophagus by involuntary muscular contraction called .

A

Peristalsis

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10
Q

How many are considered essential amino acids

A

9, (p. 213 for reference during test for all of them)

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11
Q

What is the difference between essential and non essential amino acids?

A

Our body cannot make essential amino acids by itself. Non essential have to be made in the body.

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12
Q

What are conditionally essential amino acids?

A

If certain conditions aren’t met, than some acids can’t be made in the body and you will need to consume them. (PKU is an example)

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13
Q

The chemical digestion of food begins in the .

A

mouth

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14
Q

Active transport of nutrients occurs when nutrients need to move from higher concentration to lower concentration.

A

False

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15
Q

What are the four vitamins and one mineral added to enriched grains?

A

Vitamin C, vitamin A, vitamin B6, and iron

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16
Q

Ryan is a 22-year-old college student. He avoids milk because he claims drinking the beverage upsets his stomach and gives him intestinal “gas.” However, he can eat small amounts of yogurt and certain types of cheese without experiencing any symptoms. Based on this information, Ryan probably has .

A

Lactose intolerance

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17
Q

Lactose is the disaccharide in .

A

milk

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18
Q

What is the disaccharide made from a glucose linked to a fructose.

A

Sucrose

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19
Q

What is the recommended percent of total calories from carbohydrate?

A

45-65%

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20
Q

What starts protein digestion?

A

Pepsin and hydrochloric acid is starts the digestion for protein

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21
Q

What happens when soluble fiber is mixed with water?

A

It disperses in the water and forms a thick gel-like solution.

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22
Q

The main function of carbohydrates in the body is to do which of the following?

A

provides energy

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23
Q

How many are tripeptides?

A

3

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24
Q

How many are polypeptides ?

A

many

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25
Q

How many are dipeptides?

A

2

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26
Q

Insulin helps glucose enter cells. True or False

A

True

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27
Q

Which of the ingredients in a granola bar would be considered an added sugar?

Granola bar ingredients: whole grain oats, brown sugar, canola oil, rice flour, honey, peanuts, agave, almonds, and salt.

A

All of these have added sugar

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28
Q

What primary location in the digestive tract do enzymes act to break the bonds between disaccharides so they may be transported for cell use as monosaccharides?

A

Pancreas

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29
Q

The Acceptable Macronutrient Distribution Range (AMDR) for protein is .

A

10-35%

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30
Q

Breaking down the protein is also called what?

A

denaturation, especially can happen from heat

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31
Q

What percent of the total calories would be provided by protein if a person’s dietary intake for one day consisted of 300 grams of carbohydrate, 40 grams of protein, and 60 grams of fat? (Round to the nearest whole number)

A

8% of the protein

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32
Q

What percent of the total calories would be provided by protein if a person’s dietary intake for one day consisted of 250 grams of carbohydrate, 60 grams of protein, and 40 grams of fat? (Round to the nearest whole number)

A

15% of the total protein

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33
Q

A diet recall shows an intake of 2000 calories and 200 grams of protein. What is the percentage of calories from protein?

A

40% of the calories from protein (% of Calories from Protein = Calories from protein X 100 /Total Calories)

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34
Q

Is denaturation means the chain is unfolded. True or False.

A

True

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35
Q

What is protein synthesis?

A

the process of making new proteins. They can make other proteins.

36
Q

enzymes unzip the DNA and then an RNA copy is made called messenger RNA. The copy is called translation. True or false

A

False it’s transcription

37
Q

The ribosome process the RNA and it will match to the pairs and attaching them and form a protein. True or false

A

True

38
Q

Instructing a protein as a whole is called translation. True or False

A

True

39
Q

Matt, a 30-year-old man, weighs 170 pounds (77 kg). What is his individualized RDA for protein?

A

62 grams. (The adult RDA for protein is 0.8 grams of protein per kilogram body weight.
To calculate an adult RDA for protein, multiply the weight in kilograms by 0.8. )

40
Q

What is the difference between transcription and translation?

A

The building of a protein has 3 basic processes. The first one is when the DNA is copied to create mRNA. This first step in protein synthesis is called. Translation makes a new protein is built by connecting amino acids using peptide bonds.

41
Q

Filippe, a 43-year-old man, weighs 160.6 pounds (73 kg). What is his individualized RDA for protein? (Round to the nearest whole number)

A

58 grams of protein (The adult RDA for protein is 0.8 grams of protein per kilogram body weight.
To calculate an adult RDA for protein, multiply the weight in kilograms by 0.8. )

42
Q

The process of removing the amino acid group from the amino acid is called what?

A

deamination, When an amino acid is used as energy and metabolized to create ATP, the amino acid has to get rid of the nitrogen (or amine) group.

43
Q

The stomach acid causes this to happen to a protein.

A

The protein is denatured in the stomach by stomach acid

44
Q

Our body can make non-essential amino acids using this process.

A

Transamination

45
Q

During this process, a new protein is built by connecting amino acids using peptide bonds.

A

Translation

46
Q

What is Urea?

A

The nitrogen containing waste product from the breakdown of proteins. Excreted in urine.

47
Q

The main function of carbohydrates in the body is to do which of the following?

A

provides energy

48
Q

Which of the following terms is based on ranking a food according to its potential for raising blood glucose, relative to a standard such as white bread or glucose?

A

glycemic index

49
Q

Which of the following statements is true about insulin?

A

Insulin helps glucose enter cells.

50
Q

(Case Study) Based on the Macronutrient Distribution report, what was the percent of total Calories from carbohydrate in Andrew’s dietary intake?

A

69-70% of total calories from a carbohydrate

51
Q

What is considered whole grain?

A

Whole wheat flour, wheat gluten, high-fructose corn syrup, sugar, salt.

52
Q

What is a function of proteins?

A

structure, regulation, defense mechanisms, hormones, fluid balance, energy, neurogenesis, skin and hair, immunity,

53
Q

Where does the majority of the chemical digestion of protein occur?

A

small intestine

54
Q

Which of the following is a function of protein in the body?

A

Helps regulate fluid balance in the body.

55
Q

What gluconegensis?

A

The synthesis of “new” glucose in the body. Glucose may be made from some of the amino acids.

56
Q

In the deamination process, the amino group is removed and converted into .

A

urea

57
Q

What happens when albumin gets low

A

fluid can actually start leaking out of the tissue and can cause edema and swelling.

58
Q

The amino acid pool is replenished by:

A

dietary proteins that have been digested and absorbed and body proteins that have been broken down.

59
Q

Where is pepsin produced?

A

stomach

60
Q

What is kwashiorkor?

A

a deficiency of protein. Getting enough calories but not enough protein. a sign is swelling in their abdomen.

61
Q

Sarah is 29 years of age and weighs 142 pounds (64.5 kg). Calculate her individualized RDA for protein. (round answer)

A

To figure out the protein RDA take the person’s weight in kg and multiply it by 0.8 gm/kg. 64.5 kg x 0.8 gm/kg = 51.6, which rounds to 52 gm. Read Principles of Nutrition section 6..9

62
Q

What is Marasmus?

A

a defiance of both protein and calories. This will cause muscle wasting. starvation.

63
Q

Which of the following foods is a good source of high-quality (complete) dietary protein?

A

Soy milk

64
Q

What is the RDA for adults for protein.

A

.8 grams per kilogram. (convert lbs. to kilograms (160 lbs/2.2 lbs. per kilogram)

65
Q

When combined, which of the following groups of foods forms a complementary protein dish?

A

lentils and rice

66
Q

(Case Study) According to the “Ethiopian Humanitarian” video, only children are given Atmit. True or False

A

False .

67
Q

Which of the following ingredients are included in Atmit?

A

Oatmeal, sugar, powdered milk

68
Q

What disease causes damage to the intestines when gluten is consumed. People with Celiac disease need to avoid wheat, rye, and barley.

A

Celiac

69
Q

What is protein balance

A

The amount of protein in the body is stable and equal to your intake/outake

70
Q

What is a negative protein balance.

A

protein in the body decreases. The amount of protein consumed is less than the amount of protein lost in the body.. illness, aging

71
Q

What is a positive protein balance

A

during times of growth you need more during those times. youth growth spur, etc. athletes

72
Q

What are complete dairy proteins

A

Proteins that supply essential amino acids in the proportions needed by the body.

73
Q

What is an incomplete dietary protein

A

Proteins lower in one or more essential amino acids.

74
Q

Salmon, steak, quinones and chicken breasts and complete proteins. Yes or no?

A

Yes that’s true. That means it has high protein quality. Animal proteins have high quality. They are easier to digest.

75
Q

What is a complementary protein?

A

Combining a protein from a different food sources so they provide the proportion of essential amino acids needed by the body (ex. rice and beans help to create complete protein)

76
Q

What is a Pescetarian

A

An eating pattern that excludes all animal flesh except fish

77
Q

What is a Lacto-ovo vegetarian

A

An eating pattern that excludes all animal flesh but does include eggs and dairy products

78
Q

What is limiting amino acids?

A

in the lowest concentration

79
Q

Nuts, grains, rice, and vegetables together can help to combine a complete protein for vegetarians. True or False.

A

true

80
Q

Dairy products are complete proteins. True or False

A

true except not BUTTER

81
Q

What are accessory organs on the digestive tract?

A

pancreas, gall bladder, salivary glads, and the liver

82
Q

What absorption mechanisms require a carrier?

A

facilitated diffusion and active transport. passive does not.

83
Q

Harper just ate some cake. What hormone will be release to help with her increasing blood glucose levels?

A

Insulin

84
Q

What of the following is a characteristic of soluble fiber?

A

helps with stool regularity and regulates blood sugar levels

85
Q

What is the difference between insoluble fiber and soluble fiber? name examples of both

A

The main difference between soluble and insoluble fiber is how they interact with water and how they affect digestion.Insoluble fiber examples include : vegetables, wheat bran, and whole grains. soluble fiber examples include : fruits vegetables and oat grains

86
Q

How will you solve this problem : Harpers dietary intake is 250 carbs, 70 protein, 30 fat. what % comes from carbs.

A

4 grams x 250, 4 x 70, 30 x 9 = then add those all up which gives you 1550 calories. You will then divide the calories from carbs (1000) by the total calories (1550) to get the percentage which is 65%

Race & Ethnic Relations (9 decks)

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