Nutrition and Macronutrients Quiz

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

<p>20-35% (C)</p> Signup and view all the answers

<p>Simple sugars (C)</p> Signup and view all the answers

<p>10-35% (D)</p> Signup and view all the answers

<p>23.3% (B)</p> Signup and view all the answers

<p>Iron Deficiency (A), Iodine Deficiency (B), Vitamin A Deficiency (C)</p> Signup and view all the answers

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

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

<p>Fructose (C)</p> Signup and view all the answers

<p>Starch (C)</p> Signup and view all the answers

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

<p>C6H12O6 (D)</p> Signup and view all the answers

<p>4,500 mL (B)</p> Signup and view all the answers

<p>4 kcal (D)</p> Signup and view all the answers

<p>8.75 ounces (D)</p> Signup and view all the answers

<p>64 ounces (D)</p> Signup and view all the answers

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

<p>Supplements are not a substitute for a healthy diet. (A)</p> Signup and view all the answers

<p>It promotes a balanced diet. (D)</p> Signup and view all the answers

<p>Quantity (F)</p> Signup and view all the answers

<p>Favoring information that confirms your pre-existing beliefs. (D)</p> Signup and view all the answers

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

<p>It leads to people overestimating their skills or knowledge. (C)</p> Signup and view all the answers

<p>Conforming to a popular viewpoint to minimize conflict. (C)</p> Signup and view all the answers

<p>Overconfidence in understanding one's knowledge. (C)</p> Signup and view all the answers

<p>Misjudging event likelihood without considering relevant base rate information. (C)</p> Signup and view all the answers

<p>Growing support for an idea as more people accept it. (B)</p> Signup and view all the answers

<p>'Fools and fanatics are often certain of themselves.' (B)</p> Signup and view all the answers

<p>37,698 men (C)</p> Signup and view all the answers

<p>Processed red meat (C)</p> Signup and view all the answers

<p>1980-2008 (B)</p> Signup and view all the answers

<p>PubMed (C)</p> Signup and view all the answers

<p>23,926 deaths (D)</p> Signup and view all the answers

<p>It requires familiarity with scientific methodology. (C)</p> Signup and view all the answers

<p>Cardiovascular disease and cancer (A)</p> Signup and view all the answers

<p>Higher intake of red meat increases mortality risk. (B)</p> Signup and view all the answers

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

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

<p>16% (B)</p> Signup and view all the answers

<p>50 g (D)</p> Signup and view all the answers

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

<p>Processed meat (B)</p> Signup and view all the answers

<p>High heterogeneity (C)</p> Signup and view all the answers

<p>22% higher (B)</p> Signup and view all the answers

Estimate fluid needs by multiplying weight in kg by 30 mL/kg.

Find weight in kg by dividing pounds by 2.2.

In a 2000 calorie diet, 50% from CHOs equals 1000 kcal from CHOs.

To find grams of CHOs, divide 1000 kcal by 4 kcal/g.

Convert grams to ounces by multiplying grams by 0.035.

General recommendation for water is 64 ounces per day.

There are 6 major classes of nutrients with distinct roles and properties.

Focus on a varied diet over supplements for nutrients.

Conditions resulting from a lack of essential vitamins and minerals.

Iron, iodine, and vitamin A are the most prevalent deficiencies globally.

A common result of micronutrient deficiencies, leading to low energy levels.

Sugars that include monosaccharides and disaccharides.

Single sugar molecules, the simplest form of carbohydrates.

Carbohydrates that can be broken down by the body for energy.

Fibers that cannot be broken down, crucial for gut health.

Long chains of monosaccharides, including starch and glycogen.

Calculating calories from carbohydrates: 30 g x 4 kcal/g = 120 kcal

Calculating calories from fat: 16 g x 9 kcal/g = 144 kcal

Calculating calories from protein: 20 g x 4 kcal/g = 80 kcal

Percent of total calories from carbohydrates: 120 kcal/344 kcal = 34.8%

Percent of total calories from fat: 144 kcal/344 kcal = 41.9%

Percent of total calories from protein: 80 kcal/344 kcal = 23.3%

Acceptable ranges for macronutrient intake: CHOs 45-65%, Fats 20-35%, Proteins 10-35%.

High calorie intake, too much animal protein, too few fruits/vegetables, excess sodium.

A flaw in thinking leading to misinterpretation of information.

Favoring information that confirms existing beliefs, ignoring contradictions.

Relying heavily on the first piece of information learned.

Less knowledgeable individuals tend to overestimate their competence.

Overestimating how many others share your beliefs or ideas.

Conforming to a popular opinion to avoid conflict.

Ideas or beliefs grow in popularity as more people adopt them.

Failing to see one’s own cognitive biases.

Long-term intake of red meat is linked to increased risk of various health issues such as cardiovascular disease, diabetes, and colorectal cancer.

High consumption of processed meat is associated with significantly higher mortality risks from all causes and cardiovascular diseases.

Consuming 100g/d of red meat correlates with an increased risk of cardiovascular disease mortality.

Processed meat intake increases the risk of mortality from any cause, while this association is weaker for red meat.

Research studies that investigate the relationships between health outcomes and various exposures, like meat consumption.

A method combining results from multiple studies to assess overall health effects, such as those related to meat consumption.

Variables like age and BMI that can affect the outcomes of health studies, often controlled for in analysis.

The variation in results across studies, which may limit the certainty of conclusions about meat consumption and health.

Studies have investigated the health impacts of red meat consumption.

Long-term studies monitoring groups over time to assess outcomes related to behaviors like diet.

Higher red meat intake linked to increased risks of death from various causes.

Increased risks of mortality are associated with both unprocessed and processed red meats.

Using scientific methodology is essential for accurately interpreting health research.

It's important to consider the entire body of evidence, including conflicting studies.

Trusting expert opinions informed by their extensive study and training is crucial.

Adapting beliefs based on new scientific data is part of thoughtful scientific inquiry.