Digestion and Absorption Quiz

<p>Emotions can trigger specific food cravings and eating behaviors. (D)</p> Signup and view all the answers

<p>Processed foods have undergone minimal changes, while ultraprocessed foods are heavily modified. (C)</p> Signup and view all the answers

<p>Consistently poor food choices can contribute to the development of chronic diseases, while positive food choices can improve overall health. (D)</p> Signup and view all the answers

<p>Macronutrients provide the primary source of energy, while micronutrients facilitate various bodily processes. (A)</p> Signup and view all the answers

<p>More than twice the amount of energy. (C)</p> Signup and view all the answers

<p>Cross-sectional study (D)</p> Signup and view all the answers

<p>Protein is mainly used for building tissue and regulating body activities, and less so for energy. (D)</p> Signup and view all the answers

<p>It is used immediately or stored for future use. (D)</p> Signup and view all the answers

<p>Vitamins (A)</p> Signup and view all the answers

<p>Investigating the influence of nutrients on gene activity and vice versa. (B)</p> Signup and view all the answers

<p>To confirm or disprove preliminary findings. (D)</p> Signup and view all the answers

<p>Individuals with specific medical conditions. (C)</p> Signup and view all the answers

<p>The RDA must be set above the EAR. (C)</p> Signup and view all the answers

<p>To maintain energy balance and good health. (D)</p> Signup and view all the answers

<p>Because consuming a combination of different foods and beverages over time is more likely to provide adequate nutrients and energy. (D)</p> Signup and view all the answers

<p>Consulting social media trends to determine popular diets. (B)</p> Signup and view all the answers

<p>To collect data on the types and amounts of food people eat for use by government, scientists, and the food industry. (A)</p> Signup and view all the answers

<p>PubMed, maintained by the U.S. National Library of Medicine. (A)</p> Signup and view all the answers

<p>News reports may present new findings prematurely due to tight deadlines and limited understanding. (A)</p> Signup and view all the answers

<p>To translate nutrient recommendations into food recommendations and guide federal nutrition policies. (B)</p> Signup and view all the answers

<p>Offers the most nutrients for the least amount of food energy (calories). (A)</p> Signup and view all the answers

<p>Limiting intake of nutrient-dense foods to control calorie consumption. (C)</p> Signup and view all the answers

<p>Remaining calories available after nutrient needs are met from nutrient-dense foods. (C)</p> Signup and view all the answers

<p>By varying the recommended daily amounts from each food group based on a person's energy (kcalorie) needs. (C)</p> Signup and view all the answers

<p>Both the protein and vegetable food groups. (C)</p> Signup and view all the answers

<p>It helps individuals compare standardized quantities of food with their own personal portion sizes. (A)</p> Signup and view all the answers

<p>By substituting culturally relevant foods that align with the recommended food groups and nutrient profiles. (B)</p> Signup and view all the answers

<p>They reflect typical eating habits, allowing consumers to compare the serving size to the amount they actually eat. (B)</p> Signup and view all the answers

<p>Structure-function claims (A)</p> Signup and view all the answers

<p>2 cups (B)</p> Signup and view all the answers

<p>Replacing solid fats with unsaturated oils whenever possible. (C)</p> Signup and view all the answers

<p>Molasses (D)</p> Signup and view all the answers

<p>Increasing consumption of processed foods with 'low sodium' labels. (D)</p> Signup and view all the answers

<p>Selecting water instead of sugary beverages. (B)</p> Signup and view all the answers

<p>&quot;Good source&quot; of fiber (C)</p> Signup and view all the answers

<p>Choosing baked fish over fried chicken and increasing consumption of whole grains. (A)</p> Signup and view all the answers

<p>To offer a simpler way for consumers to quickly view key nutritional information. (D)</p> Signup and view all the answers

The science of nutrients in food and their actions in the body, including food behaviors.

Diseases that develop slowly and last a long time, e.g., diabetes or heart disease.

The total foods and beverages consumed by a person, not just weight-loss plans.

The ability to understand and interact effectively with people from diverse cultures.

Minimally processed foods, like fresh fruits, vegetables, grains, and meats.

Influenced by personal preferences, habits, culture, and emotional factors.

Chemical substances from food that provide energy and support growth, maintenance, and repair of tissues.

Nutrients that must be obtained from food as the body can't produce enough.

Nutrients needed in large amounts, providing energy: carbohydrates, proteins, fats.

Measure of energy provided relative to the food's weight (kcal per gram).

Thirteen organic compounds with specific roles that facilitate energy release and bodily functions.

Research focusing on the incidence, distribution, and control of diseases within populations.

Systematic process for conducting research involving observations, hypotheses, and experiments.

Standards for energy and nutrient intake for healthy individuals.

Average nutrient intake to meet the needs of 50% of the population.

Average daily intake adequate for almost all healthy individuals (98%).

Average nutrient intake assumed sufficient when EAR/RDA cannot be established.

Maximum daily amount of a nutrient safe for most healthy individuals.

Average energy intake needed to maintain a healthy body weight and activity level.

Indicators of nutrient deficiency or excess, like fatigue or hair loss.

Comprehensive analysis of a person's nutrition status over time.

Conditions or behaviors that increase disease frequency, such as inactivity.

Labels that summarize key nutrition information in simple terms.

Statements regarding the quantity of a nutrient in food, like 'low' or 'free'.

Characterizations of a relationship between food and disease or health conditions.

Describe the effect of a nutrient on normal body functions; no FDA proof required.

Guidelines for selecting a healthy eating pattern based on food groups.

Recommended amounts of food to help control calorie intake and maintain weight.

Foods that provide more nutrients relative to their calorie content.

Sugars added to foods during processing; should be limited in diets.

Nutrient density refers to the amount of nutrients provided by a food relative to its calorie content.

Foods high in calories but low in nutritional value, such as sugary snacks or sodas.

Evidence-based recommendations that encourage a healthy dietary pattern for all life stages.

Calories that can be consumed after meeting nutrient needs; allows some flexibility.

Standardized quantities of food that help compare what you eat to dietary guidelines.

Estimated calories needed daily based on age and activity level.

Foods that provide very few nutrients compared to their calorie content.

Movement that involves exertion, which contributes to overall health and calorie needs.

Each food group provides key nutrients essential for health.