Nutrition Chapters 1-8 Review

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Questions and Answers

All of the following are classified as macronutrients except

Fats

Proteins

Calcium (correct)

Carbohydrates

By chemical analysis, what nutrient is present in the highest amounts in most foods?

Water

Refined grain products contain only the

endosperm

Which of the following is a purpose of both the Recommended Dietary Allowance and Adequate Intake?

Setting nutrient goals for individuals Signup and view all the answers

Which of the following foods' kcalories would be considered as part of one's discretionary kcalorie allowance?

Jam Signup and view all the answers

The most highly fortified foods on the market are

Breakfast cereals Signup and view all the answers

An empty-kcalorie food is one that contains

Excess energy and little or no protein, vitamins, or minerals Signup and view all the answers

Which of the following is a feature of the exchange list system?

All foods are grouped according to their content of carbohydrate, protein, and fats Signup and view all the answers

Gram for gram, which of the following provides the most energy?

Fats Signup and view all the answers

On a food label, the '% Daily Value' table compares key nutrients per serving for a person consuming how many kcalories daily?

2000 Signup and view all the answers

What is the term that defines foods that contain bioactive components that provide health benefits beyond their nutrient contributions?

Functional foods Signup and view all the answers

What is the chief reason people choose the foods they eat?

Taste Signup and view all the answers

Nutrient dense refers to foods that

Provide more nutrients relative to kcalories Signup and view all the answers

Before publication in a reputable journal, the findings of a research study must undergo scrutiny by experts in the field according to a process known as

Peer review Signup and view all the answers

A nutrient needed by the body and that must be supplied by foods is termed a(n)

Essential nutrient Signup and view all the answers

What is the function of mucus in the stomach?

Protects stomach cells from gastric juices Signup and view all the answers

What is a bolus?

Portion of food swallowed at one time Signup and view all the answers

Which of the following is a function of the intestinal microvilli?

Transport of nutrient molecules Signup and view all the answers

What is the name given to partially digested food in the stomach?

Chyme Signup and view all the answers

Which of the following is a feature of the lymphatic system?

It carries fats away from the intestines Signup and view all the answers

In what organ does the digestion process begin?

Mouth Signup and view all the answers

One of the signs of constipation is

Fewer than 3 bowel movements per week Signup and view all the answers

Into what region of the intestinal tract does the stomach empty?

Duodenum Signup and view all the answers

Microorganisms in food that are viable when consumed and that are beneficial to health are known as

Probiotics Signup and view all the answers

Which of the following regulates the pH of the stomach?

Gastrin Signup and view all the answers

Which of the following nutrients requires the greatest time for digestion?

Fats Signup and view all the answers

What is reflux?

Backward flow of chyme Signup and view all the answers

What structure prevents food from entering the trachea when you swallow?

Epiglottis Signup and view all the answers

What is the function of bile?

Emulsifies fats Signup and view all the answers

Absorption of nutrients by intestinal cells occurs by all of the following mechanisms except

Transmigration Signup and view all the answers

Which of the following describes a fatty acid that has one double bond?

Monounsaturated Signup and view all the answers

Which of the following contains the least amount of fiber?

White rice Signup and view all the answers

All of the following are sources of dietary carbohydrates except

Fish Signup and view all the answers

Approximately what percentage of the lipids in foods are triglycerides?

95% Signup and view all the answers

All of the following are methods used by food processors to stabilize the lipids in food products except

Addition of oxidizing chemicals Signup and view all the answers

What is the composition of sucrose?

One glucose and one fructose unit Signup and view all the answers

Which of the following is known as blood sugar or dextrose?

Glucose Signup and view all the answers

Which of the following is a characteristic of cholesterol?

It is a precursor for bile and vitamin D synthesis Signup and view all the answers

Enzymatic digestion of starches takes place in the small intestine and also in the

Mouth Signup and view all the answers

Glycogen is stored mainly in which of the following tissues?

Muscle and liver Signup and view all the answers

What is the primary function of insulin?

Lowers blood glucose levels Signup and view all the answers

Which of the following is a characteristic of the blood cholesterol level?

It can be lowered more effectively by reducing dietary intake of saturated fat than of cholesterol Signup and view all the answers

A compound composed of carbon, hydrogen, and oxygen with 3 fatty acids attached to a molecule of glycerol would be known as a

Triglyceride Signup and view all the answers

Which of the following is a component of all three dietary disaccharides?

Glucose Signup and view all the answers

What lipoprotein is largest in size?

Chylomicron Signup and view all the answers

A common genetic variation which causes a change in the amino acid sequence in the structure of hemoglobin leads to the disease

Sickle-cell anemia Signup and view all the answers

Which of the following is the primary factor that differentiates one amino acid from another?

The side group Signup and view all the answers

The conditions known as acidosis and alkalosis refer to a disruption of the body's

pH balance Signup and view all the answers

What process results in the hardening of an egg when it is exposed to heat?

Denaturation Signup and view all the answers

How many different kinds of amino acids make up proteins?

20 Signup and view all the answers

What element is found in proteins but not in carbohydrates and fats?

Nitrogen Signup and view all the answers

What is a 'limiting' amino acid in a protein?

An essential amino acid present in insufficient quantity for body protein synthesis to take place Signup and view all the answers

What is meant by the amino acid sequence of a protein?

Order of amino acids in the peptide chain Signup and view all the answers

Upon eating a hamburger, in what organ is the hydrolysis of its proteins initiated?

Stomach Signup and view all the answers

Which of the following proteins inactivates foreign bacteria and viruses?

Antibodies Signup and view all the answers

Which of the following would describe the state of nitrogen balance of a person who ingested 16 grams of food nitrogen and lost 19 grams of nitrogen?

Negative balance Signup and view all the answers

Which of the following statements is not characteristic of enzymes?

They are involved in synthesis reactions only Signup and view all the answers

Tissue swelling that results from water accumulating between cells is known as

Edema Signup and view all the answers

What is the chief function of pepsin?

Cleaves protein into smaller polypeptides Signup and view all the answers

After digestion of proteins, what products are absorbed into the circulation?

Free amino acids, and a few dipeptides and tripeptides Signup and view all the answers

The hydrolysis of ATP that often occurs simultaneously with the synthesis of many compounds is an example of

Coupled reactions Signup and view all the answers

What term is specific to reactions in which simple compounds are combined into more complex molecules?

Anabolic Signup and view all the answers

The Cori cycle involves the interconversion of

Lactate and glucose Signup and view all the answers

Why might the measurement of the resting metabolic rate in a person be somewhat higher than her basal metabolic rate?

She ate right before the measurement was done Signup and view all the answers

What is the approximate body mass index (BMI) of a woman who is 5'5" and 125 lbs?

21 Signup and view all the answers

Which of the following describes an association between energy measurement and foods?

The physiological fuel value of a food is almost always lower than the energy value of that food as determined by bomb calorimetry Signup and view all the answers

Which of the following outlines the overall sequence of events on the complete oxidation of glucose?

Glycolysis, TCA cycle, electron transport chain Signup and view all the answers

What is the most satiating macronutrient?

Protein Signup and view all the answers

Approximately what percentage of the body's energy expenditure is furnished by amino acids?

10 to 15% Signup and view all the answers

In what region of the body is the storage of excess body fat associated with the highest risks for cardiovascular disease and diabetes?

Abdomen Signup and view all the answers

After the first day or so of fasting, which of the following is most depleted in the body?

Glycogen Signup and view all the answers

What would be the approximate weight gain of a person who consumes an excess of 500 kcalories daily for one month?

4 lbs Signup and view all the answers

Which of the following can be used to gauge the amount of a person's abdominal fat?

Waist circumference Signup and view all the answers

A feature of catabolic reactions is that they

Involve release of energy Signup and view all the answers

All of the following are among the functions of the liver except

Production of red blood cells Signup and view all the answers

Study Notes

Macronutrients and Nutrients

Macronutrients include fats, carbohydrates, and proteins; calcium is not classified as a macronutrient.
Water is the nutrient present in the highest amounts in most foods.
Refined grain products consist solely of the endosperm.
Nutrient goals for individuals can be set using the Recommended Dietary Allowance (RDA) and Adequate Intake (AI).
Foods high in discretionary calories include jam.

Food Features and Energy

Breakfast cereals are the most highly fortified foods available.
Empty-calorie foods provide excess energy with little nutritional value, lacking protein, vitamins, or minerals.
The exchange list system groups foods by their carbohydrate, protein, and fat content.
Fats provide the most energy per gram compared to proteins and carbohydrates.

Nutritional Guidelines and Labels

The "% Daily Value" on food labels is based on a 2000 calorie diet.
Functional foods contain bioactive components offering health benefits beyond basic nutrition.
Taste is the primary factor influencing food choices.

Digestion and Absorption

Nutrient-dense foods provide a high level of nutrients relative to calorie content.
Peer review is the process that ensures research findings receive expert scrutiny before publication.
Essential nutrients must be obtained from food, while mucus in the stomach protects cells from gastric juices.
The process of swallowing involves creating a bolus, while partially digested food in the stomach is referred to as chyme.

Gastrointestinal System Functions

The intestinal microvilli transport nutrient molecules.
The lymphatic system removes fats from the intestines.
Digestion begins in the mouth, and constipation is indicated by fewer than three bowel movements weekly.
The stomach empties into the duodenum, and probiotics are beneficial microorganisms found in some foods.

Biochemical Processes

Gastrin regulates stomach pH, and fats take the longest time to digest.
Reflux is the backward flow of chyme in the digestive tract, while the epiglottis prevents food from entering the trachea.
Bile emulsifies fats aiding in digestion.
Nutrient absorption occurs through various mechanisms, excluding transmigration.

Carbohydrates and Fats

A fatty acid with one double bond is classified as a monosaturated fat.
White rice contains the least fiber among common grains.
Fish is not a source of dietary carbohydrates; most lipids in foods are triglycerides, comprising approximately 95%.
Sucrose consists of one glucose and one fructose unit, also known as blood sugar or dextrose.

Proteins and Amino Acids

Cholesterol is a precursor for bile and vitamin D synthesis.
Enzymatic starch digestion occurs in both the mouth and small intestine.
Glycogen stored primarily in muscle and liver tissues is critical for energy.
Insulin's main role is to lower blood glucose levels.

Nutritional Balance and Measurements

Dietary intake reduction of saturated fats is more effective than cholesterol reduction in lowering blood cholesterol.
Triglycerides consist of three fatty acids linked to a glycerol molecule.
Glucose is a common component of all three dietary disaccharides, and chylomicrons are the largest lipoproteins.
Sickle-cell anemia results from a genetic variation altering hemoglobin's amino acid sequence.

Protein Functions and Metabolism

The side group differentiates one amino acid from another, and proteins (like antibodies) defend against bacteria and viruses.
Negative nitrogen balance indicates protein intake is outpaced by nitrogen loss.
Enzymes are catalysts with protein structures and can be denatured by heat.
Edema refers to tissue swelling from water accumulation, while pepsin cleaves proteins into smaller peptides during digestion.

Energy and Metabolic Processes

After protein digestion, free amino acids and some dipeptides and tripeptides enter circulation.
Coupled reactions involve the simultaneous hydrolysis of ATP during compound synthesis.
Anabolic reactions build complex molecules from simpler ones, while the Cori cycle relates lactate and glucose interconversion.
Resting metabolic rate can be elevated due to recent food intake.

Body Composition and Weight Management

BMI for a woman who is 5'5" and 125 lbs is approximately 21.
Physiological fuel value of food is often lower than bomb calorimetry energy values.
Complete oxidation of glucose follows glycolysis, TCA cycle, and electron transport chain.
Protein is the most satiating macronutrient, contributing to energy expenditure by 10-15%.

Health Risks and Fat Storage

Abdominal fat storage poses higher risks for cardiovascular disease and diabetes.
Glycogen stores are most depleted after a day of fasting, and excess intake of 500 calories daily for a month may lead to 4 lbs weight gain.
Waist circumference is a useful measure of abdominal fat, while catabolic reactions release energy.
The liver does not produce red blood cells but processes fructose, synthesizes urea and glycogen.

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Description

Test your knowledge of macronutrients and essential nutrients with this review of Nutrition Chapters 1-8. This quiz covers key concepts, nutrient definitions, and the composition of food. Perfect for students looking to solidify their understanding of nutrition fundamentals.