Midterm Practice Answers – Flashcards
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Tina is consuming 15 mg of iron per day. Her RDA is 18 mg. She has no condition warranting a greater-than-normal need for iron. Which of the following statements is true about her consumption of this nutrient? a. she is likely to be deficient in iron. b. she couldn't possibly be getting enough iron for her needs. c. only if her intake is consistently less than 70% of the RDA would she be at great risk of nutritional deficiency
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c. only if her intake is consistently less than 70% of the RDA would she be at great risk of nutritional deficiency
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Which of the following is not required on a nutrition label?
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the amount of all vitamins and minerals for which there is an RDA
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Which meal contains foods from all food groups represented in MyPyramid (except fats, oils, and sweets)?
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refried beans, onions, tomatoes, and cheddar cheese wrapped in a tortilla; orange; and soft drink
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The acronym RDA stands for
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Recommended Dietary Allowance
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The RDAs are considered to be adequate to meet the known nutritional needs of
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nearly all healthy persons
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When looking at the ingredient label of a bottled spaghetti sauce, you see that olive oil is the second ingredient. This means that olive oil is
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the second most abundant ingredient by volume
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Which statement best describes the healthful diet principle of moderation?
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Pay attention to portion size and plan your entire day's diet so that you don't overconsume nutrient sources
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Two tablespoons (TBSP) of salad dressing, peanut butter, or margarine is about the size of a
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golf ball
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The term "Daily Values" on a food label refers to
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a generic standard set at or close to the highest RDA value or related nutrient standard
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Which statement best describes nutrient density?
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consume foods that have the most nutrition for their kilocalories
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Which structure prevents food from entering the trachea when you swallow?
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epiglottis
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Which large blood vessel is the first to receive most recently eaten nutrients, transporting them to the liver?
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Portal vein
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Where does digestion begin?
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mouth
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Most digestion takes place in the (95%)
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small intestine
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which of the following is a description of chyme?
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a watery mixture of partially digested food released by the stomach into the intestines
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What substance helps suspend fat in a watery digestive mixture, making fat more available to digestive enzymes?
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bile
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Which of the following organs produces bile?
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liver
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Peristalsis refers to
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muscular movement of materials through the GI tract
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The function of the thick mucus in the stomach is to
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protect stomach cells from acid and enzymes
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What percentage of the meal has been absorbed by the time it leaves the small intestine?
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95%
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Which of the following is not a monosaccharide? lactose glucose galactose fructose
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lactose
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What is the major monosaccharide found in the body?
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Glucose
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The term "simple carbohydrates" refers to
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monosaccarides and disaccharides
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Carbohydrate digestion beings in the
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mouth with salivary amylase
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Those with lactose intolerance can usually consume all of the following except
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milk shakes made with skim milk
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When insulin is released, it causes
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muscle and fat cells to increase glucose uptake
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Which of the following hormones is released to correct hypoglycemic state?
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Glucagon
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The major storage sites for glycogen are
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liver and muscles
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Medical conditions related to metabolic syndrome are
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type 2 diabetes, coronary artery disease, and stroke
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Which of the following is not characteristic of type 1 diabetes mellitus?
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arises most commonly in adulthood
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A monounsaturated fatty acid contains
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one double bond
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In which form are most dietary lipids found?
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triglycerides
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Hydrogenation produces what kinds of fat?
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Trans fatty aids
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If a fat contains ostly saturated fatty acids, it is likely to be ___________ at room temperature.
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solid
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"Hidden" fat includes
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fat in crackers and other grain products
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After chylomicrons leave the intestinal cells, they are transported via what system?
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lymphatic
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The main regulator of blood cholesterol levels is the
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liver
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Which of the following is an essential fatty acid?
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linoleic
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Studies of Greenland Eskimos, among others, have demonstrated a relationship between the consumption of fish the risk for heart disease. What is the the most likely mechanism for the reduction of heart disease risk when fish is consumed?
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fish supplies fatty acids that decrease blood clotting
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Good suggestions for eating in a heart-healthy way would be to
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trim fat off meat before and after cooking
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The basic building block of a protein is called a (an)
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amino acid
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An essential amino acid
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cannot be synthesized in the body in sufficient quantity to meet body needs
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If the diet is lacking an essential amino acid, what will be the course of action?
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protein synthesis will be limited
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If a food does not contain the necessary amounts of a certain amino acid to meet a body need that amino acid is referred to as a(n)
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limiting amino acid
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When protein consumption is in excess of body needs and energy needs are met, the excess amino acids are metabolized and the energy in the molecule is
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stored as glycogen and or fat
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Edema appears when there is a sever lack of dietary protein because
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blood protein levels fall and fluid shifts to the tissues
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One would be likely to see positive protein balance in all of the following except
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starvation
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When comparing plant sources of protein to animal sources, we could say
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plant sources tend to be higher in dietary fiber
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The combination of plant foods that most often is used to provide complete protein is
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legumes and grains
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The most reliable source of vitamin B12 for the vegan would be
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fortified soybean milk
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Provide definitions for the terms "energy dense" and "nutrient dense." For each term, provide an example of a food item that falls into that category. Finally, describe how knowledge of energy and nutrient density applies to healthy eating principles.
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"Energy density" a comparison of the calorie (kcal) content of a food with the weight of the food. An energy dense food is high in calories but weighs very little and example would be a potato chip. Food low in energy density has few calories but weighs a lot for example an apple. "Nutrient density" can be defined as a particular nutrient in a serving of food divided by the number of kilocalories in that serving. This is determined by comparing its protein, vitamin or mineral content with the amount of calories it provides. This applies to eating principles because a person must know what foods are going to be healthy for them. This can help with a person in feeling full or not as well the more low-energy-density foods can really help those foods with lots of water and fiber.
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The stomach empties into the small intestine through the
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pyloric sphincter
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Excessive acid production in the stomach or upper small intestine could result in
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an ulcer
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Which statement best describes nutrient density?
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consume foods that have the most nutrition for their kilocalories
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Which pH best describes the environment of the stomach when stimulated?
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Acidic
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Gram for gram, which provides the most energy?
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fats
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We discussed the scientific method. Explain what the scientific method is and describe it's application in the field of nutrition. (This should take about a paragraph to complete).
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The scientific method is a series of steps comprised for one to complete an experiment. One must come up with a question, make a hypothesis, continue research, then prove whether or not they support their hypothesis. Once they can decide whether or not they prove their hypothesis correct they explain their results. It's application in the field of nutrition accounts for many things people must follow the scientific method when proving whether or not a food has a helpful nutritional value for people struggling with certain illnesses or diseases.
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Which of the following is not a class of nutrient?
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alcohol
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Which statement best describes the healthful diet principle of moderation?
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Pay attention to portion size and plan your entire day's diet so that you don't overconsume nutrient sources
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The acronym RDA stands for
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Recommended Dietary Allowance
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After digestion and absorption, which circulatory system carries fat and fat-soluble vitamins?
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lymphatic
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The ring-like muscles that retard or prevent backflow of partially digested food in the gastrointestinal tract are called
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sphincters
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What is one function of the pyloric sphincter?
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prevents intestinal contents from backing up into the stomach
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The function of the thick mucus in the stomach is to
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protect stomach cells from acid and enzymes
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A nutrition label must be present on the product if
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a claim is made about the health benefits of a specific nutrient
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Which of the following is not required on a nutrition label?
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the amount of all vitamins and minerals for which there is an RDA
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Which of the following nutrients can directly supply energy for human use?
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lipids and oils
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Where are most digestive enzymes produced ?
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pancreas and small intestine
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All of the following must be supplied by the diet to support the chemical processes of human physiology except
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phytochemicals
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What is the function of mucus in the stomach?
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protects stomach cells from gastric juices
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Which of the following body organs produces bile?
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liver
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Which of the following is not one of the six categories of Healthy People 2020: Nutrition and Weight Status Objectives?
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Calcium Deficiency
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A serving of bleu cheese dressing containing 23 grams of fat would yield _____kilocalories from fat.
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207
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Which of the following nutrition-related diseases is not one of the three leading causes of death in the United States?
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Diabetes
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Which of the following is a description of chyme?
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a watery mixture of partially digested food released by the stomach into the intestines
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Which statement best describes the healthful diet principle of balance?
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consume a variety of foods from each of MyPlate's five major food groups every day
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Adequate Intakes (AI)
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are established for nutrients for which there is not enough information to set RDAs
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Which of the following is true about MyPlate?
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variety is the key to the plan
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We spent a lot of time looking at the peer-review process. Describe what the peer-review process is. In your discussion, address the following: a brief definition of what the peer-review process an explanation of why it is important in the field of nutrition a description of who the "peers" are in the process who the intended audience is for peer-reviewed literature
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The peer-review process is the process of other people of the same knowledge (peer) reviewing the works of the author's work to see whether or not the works can be published to make sure that the information being published is correct and accurate. This process is important in the field of nutrition because it one person decided that eating "so-and-so" helps you loose weight without other people proving that the work in writing here is true and accurate then everyone out their trying to loose weight would eat this "so-and-so" with little, to no results, or the opposite effect. It is also important that the food labels contain the accurate facts as well because if provided false information or not all the information this could lead to death in a particular individual which would not be good at all. The "Peers" in the process are people of the same skill set and knowledge (other experts in the area). The intended audience for peer-reviewed literature is students, researchers, and others of the same skill set and knowledge.
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Healthy People 2020 was designed to
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eliminate health disparities, improve access to health education and quality health care, and strengthen public health services
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Which of the following is not a short-term storage site for carbohydrates in the body?
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brain
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The term "simple carbohydrate" refers to
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monosaccharides and diaccharides
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When insulin is released, it causes
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muscle and fat cells to increase glucose uptake
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Dietary fiber may play a key role in the prevention of which cancer?
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colon
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A monosaturated fatty acid contains
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one double bond
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A saturated fatty acid contains
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no double bonds
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The major fat-digesting enzyme is
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pancreatic lipase
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to be transported throughout the body, fats are packaged in structures called
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lipoproteins
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The body stores excess proteins as
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triglycerides
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In which form are most dietary lipids found?
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triglycerides
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All of the following are primary functions of protein except to repair tissue support growth of new tissue supply more than 40% of the kcalories in the diet
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supply ore than 40% of the kcalories in the diet
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Edema appears when there is a severe lack of dietary protein because
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blood protein levels fall and fluid shifts to the tissues
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If a person does not eat enough carbohydrate to supply the glucose the body needs, which of the following will happen?
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the liver will convert amino acids to glucose
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If a food does not contain the necessary amounts of a certain amino acid to meet a body need, that amino acid is referred to as a(n)
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limiting amino acid
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Marasmus usually is associated with a deficiency of
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kilocalories
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Basal metabolism is the energy expended
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when resting, but awake, and in a fasting state
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The thermic effect of food
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represents the calories needed to digest, absorb, and process ingested food
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Android obesity is associated with a higher incidence of all the following except
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lung cancer
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Which of the following is not a major goal for weight control programs?
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5-pound weight loss per week
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Physical activity
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includes a daily activities as seemingly insignificant as fidgeting
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A weight-loss program should have all of the following characteristics except
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the plan should have a weight loss goal of 3-5 pounds per week
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An example of cognitive restructuring for weight control is
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replacing eating reactions to stress with helpful relaxing alternatives
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n class, we read a scientific peer-reviewed article that looked at the effect of raw milk on lactose malabsorbtion (Mummah, et al., 2014). 1. What was the hypothesis that the authors sought to address? 2. Summarize the findings of the paper. 3. Discuss any limitations of the experimental design.
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1.) The hypothesis that the authors sought to address was the fact that consuming raw milk would help reduce the symptoms of adults who tested positive for lactose malabsorption. 2.) The experimenters found out that there was no significant change when comparing the raw milk to pasteurized milk during the study. 3.) Some limitations of the experimental design include the fact that people diagnosed themselves and only 57% of the people in the study tested negative for lactose malabsorption despite what he or she believed about their condition. They also ran into the problem of the sample size not being great enough. Another limitation could include the fact that one of the participants did not consume milk on day 6 of the experiment.
