Nutrition Exam 1 Flashcards for Chapters 1-3 Quiz

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Questions and Answers

A cause of death related to nutrition?

Stroke

Which nutrient contains only hydrogen and oxygen?

Water

Healthy 2020 recommends increases in what?

Intake of veggies, fruits, and whole grains in the diets of children 2 and older

The number of schools offering breakfast

The proportion of infants who are breastfed

All of the above (correct)

What is a good reason for choosing foods in high priority nutritional health?

Weight Signup and view all the answers

Responsibilities of a Dietician include?

All of the above Signup and view all the answers

Studies of populations in which correlations between dietary habits and disease incidence may be found are referred to as?

Epidemiological Studies Signup and view all the answers

One of the characteristics of a nutritious diet is that it provides a number of food types in proportion to each other. This principle of diet planning is called?

Balance Signup and view all the answers

Foods that might lend protection against chronic diseases by way of the nutrients or nonnutrients they contain are known as?

Functional Foods Signup and view all the answers

A food to which nutrients have been added is known as a?

Fortified food Signup and view all the answers

Of the six classes of nutrients, how many of them are energy-yielding?

Three Signup and view all the answers

Which of the nutrients listed have 4 calories per gram?

Carbs and protein Signup and view all the answers

The ________ is the complete set of genetic information in the chromosomes of a cell.

Genome Signup and view all the answers

Which of the following is NOT considered a chronic disease?

Influenza Signup and view all the answers

Which of the following is NOT a nutrient?

Phytochemical Signup and view all the answers

Michelle has started reading books on weight loss and fitness and has recently limited her sugary snack consumption. Michelle is in which stage of change?

Preparation Signup and view all the answers

All of the following are clues that an Internet site is reliable EXCEPT:

The site charges a fee to access it Signup and view all the answers

A famous actor praises a vitamin's ability to keep his skin looking younger. This would be an example of which type of quackery?

A testimonial Signup and view all the answers

______ includes deficiencies, imbalances, and excesses of nutrients, alone or in combination.

Malnutrition Signup and view all the answers

As a nation, Americans need to eat more of which of the following foods to meet the ideals of the Dietary Guidelines?

Whole Grains Signup and view all the answers

For a food to be a 'good source' of a nutrient it must contain ________ of the Daily Value for that nutrient per serving.

Between 10 and 19 percent Signup and view all the answers

Where do potatoes belong in the USDA Food Pattern?

Vegetables Signup and view all the answers

Which of the following DRI values addresses the issue of adequacy?

AI Signup and view all the answers

Food labels must state the contents of which of these nutrients expressed as a percentage of the Daily Values?

Iron Signup and view all the answers

Which of the following nutrition terms are found on food labels?

All of the above Signup and view all the answers

All of the following are correct concerning the Dietary Reference Intake (DRI) values EXCEPT:

They are minimum recommendations for virtually all healthy people. Signup and view all the answers

In the USDA Food Patterns, soybeans and legumes are included within which food group?

Vegetables and protein Signup and view all the answers

Tuppence is a 35-year-old vegetarian who has been consuming less than her RDA for zinc for years. Nonetheless, she hasn't developed any symptoms of a zinc deficiency. What is the most likely explanation for this?

People's nutrient needs vary widely, so Tuppence might need less zinc than the RDA. Signup and view all the answers

Structure-function claims must be approved by the FDA before being printed on a product label.

False Signup and view all the answers

Which of the following people would NOT be covered by the DRI values?

Joe, a 60 year old who has had diarrhea for the past few days. Signup and view all the answers

Which of the following would be considered discretionary calories?

Calories from the sugar in a frosted shredded wheat cereal Signup and view all the answers

Which of the following statements about portion sizes is true?

True Signup and view all the answers

A major guideline for healthy people is to keep fat intake within the range of ________ percent of total calories.

20-35 Signup and view all the answers

Which of the following equals one ounce of the grains group?

1 slice bread Signup and view all the answers

Which of the following does NOT equal to ½ cup from the fruits group?

1/2 cup dried fruit Signup and view all the answers

The USDA's Physical Activity Guidelines for Americans recommends ________ of moderate activity for good health.

2.5 hours per week Signup and view all the answers

For a food to be labeled 'low fat,' it must have:

3 grams or less fat per serving. Signup and view all the answers

Which of the following is NOT one of the goals of the DRI Committee?

Helping consumers use the USDA Food Guide to plan a diet Signup and view all the answers

Which of the following is NOT required by law to be listed on a food label?

The Internet address of the manufacturer, packer, or distributor Signup and view all the answers

According to the Acceptable Macronutrient Distribution Ranges (AMDR), what percentage of total calories should come from carbohydrate?

45-65 percent Signup and view all the answers

Which of the following individuals is likely to have the largest discretionary calorie allowance?

A male professional athlete who works out for several hours a day Signup and view all the answers

The pyloric valve:

Controls the flow of chyme into the small intestine. Signup and view all the answers

The esophagus:

Regulates the movement of food into the stomach. Signup and view all the answers

Your friend Cindy complains to you that she has been constipated lately. Which of the following suggestions would be LEAST beneficial?

Take a laxative Signup and view all the answers

The average time food spends in the stomach is:

1 to 2 hours Signup and view all the answers

Which of the following is recommended for curing a hangover?

Time Signup and view all the answers

The chemical responsible for emulsifying fats to ready them for enzymatic digestion is:

Bile Signup and view all the answers

The colon's task is mostly to:

Reabsorb water and absorb minerals. Signup and view all the answers

All blood leaving the digestive system is routed directly to the ________.

Liver Signup and view all the answers

All of the following can affect the rate of alcohol clearance from the body, EXCEPT:

Age Signup and view all the answers

Protein digestion begins in the ________.

Stomach Signup and view all the answers

Bicarbonate is responsible for:

Neutralizing the stomach acid that has reached the small intestine. Signup and view all the answers

If a substance is not absorbed through the digestive tract, it will be excreted via the:

Feces Signup and view all the answers

Body tissues store excess energy-containing nutrients in two forms. Which of the following is one of these forms?

Glycogen Signup and view all the answers

The normal pH of blood is between:

7.35-7.45 Signup and view all the answers

The majority of digestion occurs in the:

Small Intestine Signup and view all the answers

Within about 24 to 48 hours of eating, a healthy body digests and absorbs about ________ percent of the energy nutrients in a meal.

90 Signup and view all the answers

All of the following are long-term effects of alcohol abuse EXCEPT:

Type 1 diabetes Signup and view all the answers

Chemical substances other than alcohol that account for some of the physiological effects of alcoholic beverages, such as appetite, taste, and aftereffects, are called:

Congeners Signup and view all the answers

Carbohydrates, fat and protein are all what?

Macronutrients Signup and view all the answers

Vitamins and minerals are what?

Micronutrients Signup and view all the answers

Measurement of heat is called?

Kilocalorie Signup and view all the answers

How many organic nutrients are there?

4 Signup and view all the answers

What is Nutrition?

Science of food and how our body utilizes it Signup and view all the answers

What does RDA stand for?

Recommended Dietary Allowance Signup and view all the answers

What does EAR stand for?

Estimated Average Requirement Signup and view all the answers

List the 5 basic chemical tastes.

Sour Signup and view all the answers

What is Peristalsis?

Movement of food in one direction Signup and view all the answers

What are amylases?

Breakdown carbs Signup and view all the answers

What are proteases?

Breakdown protein Signup and view all the answers

What are lipases?

Breakdown fat Signup and view all the answers

What is the function of the gall bladder?

Stores bile Signup and view all the answers

What is the function of the pancreas?

Secretes digestive enzymes for everyone Signup and view all the answers

What does anabolic mean?

Building up (feasting) Signup and view all the answers

What does catabolic mean?

Tearing down (fasting) Signup and view all the answers

Study Notes

Nutrition and Health

Stroke is a major cause of death linked to nutrition.
Key nutrients include water, which consists solely of hydrogen and oxygen.
Healthy 2020 initiative promotes increased intake of vegetables, fruits, and whole grains, school breakfast programs, and breastfeeding rates.

Nutritional Responsibilities and Studies

Dieticians monitor nutrient intake, assess nutrition status, and collaborate with physicians.
Epidemiological studies reveal correlations between dietary habits and disease incidence.
A nutritious diet prioritizes balance among different food types.

Food Classification and Nutrient Content

Functional foods may reduce chronic disease risk through beneficial nutrients or non-nutrients.
Fortified foods have added nutrients, enhancing their nutritional value.
Three of the six nutrient classes are energy-yielding.

Nutrient Metrics and Dietary Guidelines

Carbohydrates and proteins provide 4 calories per gram.
The genome represents the complete genetic information in a cell.
Influenza is not classified as a chronic disease, while phytochemicals are not nutrients.

Stages of Change and Nutrition Claims

Preparation stage involves a person beginning to change dietary habits.
Reliable internet sources do not charge fees and are validated by evidence.
Testimonials reflect personal experiences, often used in marketing, but lack scientific backing.

Nutrition Deficiencies and Dietary Needs

Malnutrition encompasses any imbalances in nutrient intake.
Americans are encouraged to consume more whole grains to align with Dietary Guidelines.
A food labeled "good source" contains 10-19% of the Daily Value of a nutrient per serving.

Food Groups and Dietary Reference Intakes (DRI)

Potatoes are categorized as vegetables in USDA Food Patterns.
Adequacy in intake is addressed through the Adequate Intake (AI) DRI values.
Labels must indicate iron content expressed as a percentage of Daily Values.

General Nutrition Information

DRI values represent recommended intake levels but are not minimum requirements for everyone.
Soybeans and legumes fall under vegetables and protein categories in USDA classifications.
Zinc needs can vary; some may exceed the RDA without deficiency symptoms.

Common Misconceptions and Fat Intake

Structure-function claims do not require FDA pre-approval.
Individuals with health issues, like recent diarrhea, may not be covered by DRI values.
Discretionary calories include excess calories, such as those from added sugars.

Portion Sizes and Dietary Guidelines

Portion sizes have increased; fast food burgers can be three times the size they were in 1970.
Recommended fat intake should be between 20-35% of total calories.
Labeling "low fat" requires 3 grams or less of fat per serving.

Nutritional Composition and Responses

The Acceptable Macronutrient Distribution Ranges (AMDR) suggest 45-65% of calories from carbohydrates.
The pyloric valve regulates chyme flow into the small intestine, while the esophagus moves food to the stomach.

Digestive Processes and Absorption

Food typically remains in the stomach for 1 to 2 hours before entering the small intestine.
Bile is essential for emulsifying fats for digestion, and the colon reabsorbs water and minerals.
Blood from digestion is routed directly to the liver for processing.

Alcohol and Digestion

Alcohol affects clearance rates but is not significantly influenced by age.
Protein digestion initiates in the stomach; bicarbonate neutralizes stomach acid in the small intestine.
The majority of digestion occurs in the small intestine with high absorption efficiency within 24-48 hours.

Nutritional Components

Macronutrients include carbohydrates, fats, and proteins, while vitamins and minerals are classified as micronutrients.
Kilocalorie measures heat energy from food.
There are four organic nutrients essential for the body.

Terminology and Digestion Enzymes

RDA stands for Recommended Dietary Allowance; EAR denotes Estimated Average Requirement.
Five basic tastes: sweet, sour, bitter, salty, umami.
Peristalsis is the unidirectional movement of food through the digestive tract.

Digestive Enzymes

Amylases are responsible for carbohydrate breakdown.
Proteases assist in protein digestion, while lipases break down fats.
The gallbladder stores bile, and the pancreas secretes digestive enzymes necessary for food processing.

Metabolic Processes

Anabolic processes involve building up, typically during feasting, while catabolic processes focus on breaking down, common during periods of fasting.

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Test your knowledge on nutrition concepts from the first three chapters of your textbook. This set of flashcards covers critical topics including essential nutrients, dietary recommendations, and health impacts related to nutrition. Perfect for exam preparation or quick reviews!

Nutrition Exam 1 (Chapters 1-3) Flashcards

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