Nutrition and Diet Planning Quiz

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Questions and Answers

Which of the following is NOT a food group typically included in food guides?

Sugary Drinks (correct)

Dairy Products

Fruits

Vegetables

What is the key difference between refined flour and whole wheat flour?

Refined flour is enriched with nutrients, while whole wheat flour is not.

Whole wheat flour is less nutritious because it contains the bran, which is indigestible.

Refined flour is more nutritious because it has been bleached for whiteness.

Whole wheat flour is made from the entire wheat kernel, while refined flour is made only from the endosperm. (correct)

Which of these is NOT a diet planning principle discussed in the text?

Moderation

Adequacy

Cost-Effectiveness (correct)

Variety

Which of the following is a benefit of consuming a diet rich in nutrient-dense foods?

Enhanced overall health and well-being. (A) Signup and view all the answers

Which of the following is NOT a recommended strategy for enhancing healthy eating habits?

Consuming foods from all food groups, including refined grains. (C) Signup and view all the answers

Which of the following is a risk factor for chronic diseases?

Excessive alcohol consumption. (A) Signup and view all the answers

Which of the following is NOT an example of a chronic disease?

Influenza (C) Signup and view all the answers

What is the most important aspect of achieving the goals of a nutritious diet?

Choosing nutrient-dense foods over less nutritious ones. (D) Signup and view all the answers

What is the name of the semi-liquid mixture formed in the stomach as food is mixed with digestive juices?

Chyme (B) Signup and view all the answers

Which of these play a role in preventing food from entering the trachea when swallowing?

Epiglottis (D) Signup and view all the answers

Which part of the digestive system is responsible for the absorption of water and electrolytes, and compacts waste for excretion?

Large intestine (B) Signup and view all the answers

What is the function of the esophageal sphincters?

Control the entry and exit of food into the stomach (D) Signup and view all the answers

What is the name of the process by which food is mechanically broken down in the mouth?

Mastication (D) Signup and view all the answers

Which of these is NOT a segment of the small intestine?

Colon (C) Signup and view all the answers

What is the role of the gallbladder in digestion?

Store bile produced by the liver (C) Signup and view all the answers

Which of the following is NOT a taste bud sensation?

Spicy (A) Signup and view all the answers

Which transport mechanism requires energy to move nutrients against their concentration gradient?

Active Transport (A) Signup and view all the answers

Which type of nutrient is packaged into chylomicrons for transport?

Fat-soluble nutrients (A) Signup and view all the answers

What is the primary role of the liver in nutrient processing?

All of the above (D) Signup and view all the answers

Which of these is NOT a benefit of the vascular system?

Producing hormones for cell communication (B) Signup and view all the answers

Which of the following processes does NOT require the assistance of transport proteins?

Passive diffusion of oxygen (C) Signup and view all the answers

Which of these is a key characteristic of facilitated diffusion?

Uses specific transport proteins in the cell membrane (C) Signup and view all the answers

Which of the following statements accurately describes the role of the lymphatic system in nutrient transport?

The lymphatic system plays a crucial role in the transport of fat-soluble nutrients. (C) Signup and view all the answers

What is the primary function of the vascular system?

Transporting nutrients and oxygen to cells and removing waste products. (A) Signup and view all the answers

Which of the following is considered a clinical assessment?

Skin examination for pallor (C) Signup and view all the answers

What is the primary goal of using the ABCD assessment in nutrition?

To determine individual and community nutrition needs (B) Signup and view all the answers

Which of these is NOT considered a factor when assessing nutritional status at the community level?

Prevalence of food allergies (A) Signup and view all the answers

Which of the following would be considered anthropometric data?

Waist circumference (C) Signup and view all the answers

Which of these is NOT a commonly used method for dietary assessment?

Body composition analysis (B) Signup and view all the answers

What does the acronym AMDR stand for?

Acceptable Macronutrient Distribution Ranges (B) Signup and view all the answers

According to the AMDR guidelines, what percentage of daily calories should come from carbohydrates?

45-65% (A) Signup and view all the answers

Which statement best describes the difference between undernutrition and overnutrition?

Undernutrition is a lack of specific nutrients, while overnutrition is an excess of any nutrient. (B) Signup and view all the answers

Which of the following is NOT a factor that can affect gut bacteria?

Stress levels (B) Signup and view all the answers

What is the primary function of prebiotics?

To promote the growth of beneficial bacteria (C) Signup and view all the answers

Which of the following is a common symptom that can be alleviated by probiotics?

Irritable Bowel Syndrome (IBS) (C) Signup and view all the answers

What is the primary factor contributing to the development of ulcers?

Long-term use of NSAIDs (A) Signup and view all the answers

Which of the following dietary strategies is MOST likely to help prevent gastroesophageal reflux (GER)?

Avoiding spicy foods and caffeine (D) Signup and view all the answers

Why does chewing food thoroughly help reduce intestinal gas?

It reduces the amount of undigested carbohydrates reaching the large intestine (A) Signup and view all the answers

What is the Heimlich Maneuver used to address?

Choking (D) Signup and view all the answers

Which of the following is a primary cause of belching?

Carbonated beverages (D) Signup and view all the answers

What is the primary difference between granulated sugar and confectioner's sugar?

Confectioner's sugar is finely powdered sucrose, making it more soluble and easier to use in baking. (B) Signup and view all the answers

Which of the following sweeteners is NOT primarily composed of sucrose?

Honey (C) Signup and view all the answers

Which of the following statements is TRUE regarding the relationship between sugar and heart disease?

High added sugar intake can alter fat pathways, possibly promoting fat storage and hindering fat breakdown. (A) Signup and view all the answers

Based on the information provided, which of the following can contribute to the development of Type 2 diabetes?

An elevated intake of added sugars leading to excess body fat. (A) Signup and view all the answers

Which of the following is a reason why sugar is considered to promote dental decay?

Sugar creates an acidic environment in the mouth, which can damage tooth enamel. (A) Signup and view all the answers

Which of the following statements accurately reflects the association between sugar intake and behavior?

Sugar alone does not negatively affect behavior, but rapid sugar intake can trigger a temporary burst of energy. (C) Signup and view all the answers

Which of the following sweeteners is derived from a natural source?

Maple sugar (C) Signup and view all the answers

Which of the following is NOT a factor affecting the development of dental caries?

The amount of fat content in the food (B) Signup and view all the answers

Study Notes

Introductory Human Nutrition: Test #1

Nutrition: The study of nutrients in foods and the study of nutrients in the body, and the study of human behaviors related to food.
Diet: The edible substance with physical and chemical properties that a person consumes (foods and beverages)
Food: An acceptable edible substance, based on preference, provides energy and nutrients to allow the body to stay alive and grow.
Nutrients: Components of food needed for body functions; provide energy, support growth and development, and maintain/repair body parts. Examples include water, carbohydrates, fat, protein, vitamins, and minerals.

Factors Influencing Food Choices

Taste and food characteristics
Hormonal/digestive tract stimulation
Individual information (age, weight, gender, habits)
Health and physical condition (weight)
Social/peer pressure, parental attitudes
Advertising, availability, geographic location
Socio-economic status, convenience, food prices
Positive associations, familiarity, emotional comfort

Values, Beliefs, and Self-Concept

Values, beliefs, and self-concept affect nutritional value and knowledge.

Macronutrients

Macronutrients (carbohydrates, protein, and fat) are essential for energy and body functions. Carbohydrates provide 4 kcal/g, fats provide 9 kcal/g, and protein provides 4 kcal/g.

Micronutrients

Micronutrients are vitamins and minerals needed in smaller amounts.

Essential Nutrients

Essential nutrients are nutrients that the body cannot make and must obtain from food. These include certain amino acids, vitamins, and minerals.

Non-Nutrients

Non-nutrients are compounds in food, such as phytochemicals and antioxidants. These do not provide energy or nutrients, but can have positive health effects.

Dietary Supplements

Dietary supplements are purified nutrients, pills, powders, liquids, or other forms of nutrients.

Caloric Value

Calories are units of energy. 1 liter of water raised by 1 degree Celsius equals 1 calorie (cal) or 1kcal
Energy yields of nutrients: Carbohydrates: 4 kcal/g Fats/Lipids: 9 kcal/g Protein: 4 kcal/g

Nutritional Genomics

Nutritional Genomics is the study combining nutrition, genomic science and molecular biology. It determines how nutrients and genes can affect each other.

Dietary Reference Intakes (DRIs)

Dietary Reference Intakes (DRIs) are the values based on available scientific evidence for macronutrients and micronutrients. These are helpful to help prevent chronic diseases. Values reflect nutrient adequacy only.
Estimated Average Requirements (EAR) are average daily intakes.
Recommended Dietary Allowances (RDA) are the average daily intake for most people; this is (97-98%) of healthy individuals.
Adequate Intakes (AI) are nutrient intake goals used when sufficient data does not exist to determine the RDA values.

Tolerable Upper Intake Level (UL)

The maximum daily intake level of a nutrient that is unlikely to pose a risk of adverse health effects for almost all individuals.

Chronic Disease Risk Reduction Intakes (CDRR)

Provides intake levels to reduce the risk of chronic diseases.

Estimated Energy Needs (EER)

Calculations used in determining an individual's caloric needs considering age, sex, weight, height, and activity level.

Acceptable Macronutrient Distribution Ranges (AMDRs)

Ranges of macronutrients (carbohydrates, fats, and proteins) that contribute to a healthy diet.
Adults: 10-35% (protein), 20-35% (fats), 45-65% (carbohydrates).

Nutrition Assessment

Malnutrition is an imbalance of nutrients, either by undernutrition or overnutrition.
Undernutrition means nutrient deficiencies
Overnutrition means excess of nutrients
ABCD Assessment is used for the individual level.

Important Terms: Community Level

Factors considered for community health include household incomes, school breaks, food bank use, age distribution, and chronic diseases.

Chapter 2, Planning a Healthy Diet

Principles of Diet Planning: Focus includes adequacy, balance, energy control, nutrient density, and variety.

Food Guides

Food guides help with understanding nutrition theory and connections to food. Provides ways to maintain high-nutrient density in eating.

Healthy Eating habits

Food choices, food preparation, and eating behaviors affect health and well-being.

Digestion and Absorption

Digestion is the process of breaking down food.
Absorption is the movement of digested and broken food through the intestinal walls.
Peristalsis is a series of wave-like contractions to move food along the GI tract.

Components of the Digestive System

Mouth, pharynx, esophagus, stomach, small intestine, large intestine and associated accessory organs (salivary glands, stomach, pancreas, liver, gallbladder) are involved in digestion and absorption. Enzymes and hormones play critical roles.

Macronutrient categories

Carbohydrates, fats/lipids, and proteins. These produce energy and other important ingredients, like glucose, glycerol, or amino acids.

Types of Carbohydrates

Monosaccharides: Simple sugar units (e.g., glucose, fructose, galactose).
Disaccharides: Formed from two monosaccharides (e.g., sucrose (table sugar), lactose (milk sugar), maltose).
Polysaccharides: Long chains of monosaccharides (e.g., starch, glycogen, fiber).
Fiber: A type of carbohydrate that humans cannot digest; this can provide important benefits. These are classified as soluble and insoluble.

Types of Lipids

Triglycerides: Formed from glycerol and three fatty acids; these are important in energy storage.
Phospholipids: Important in cell membranes.
Sterols: Include cholesterol which play roles in the cell.
Fatty acids: Carboxylic acids with hydrocarbon chains. Saturated, monounsaturated, or polyunsaturated.

Digestion of Carbohydrates, Fats, and Proteins

(Processes in the mouth, stomach, small and large intestine.)

Glycemic Response and Regulation

Blood sugar levels are regulated by hormones like insulin and glucagon.

Diabetes Mellitus

Types of diabetes (Type 1, Type 2, Gestational and Prediabetes).
Prevention, symptoms, and treatment factors are important considerations.

Health Effects of Various Nutrients

Carbohydrates, fats, proteins, and other nutrients can impact overall health, especially in relation to heart disease and cancer.
Foods rich in these nutrients and how much should be consumed are important factors for health.

Food Label Information

Label information describes the content and nutrient-density of the food.
Terms such as "%DV"(percentage of daily value) and how much of the food is required.

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Description

Test your knowledge on nutrition, food groups, and diet planning principles with this comprehensive quiz. Explore key concepts related to healthy eating habits, chronic diseases, and the digestive system. Suitable for students and anyone interested in improving their understanding of nutrition.