Nutrition Lecture Quiz

<p>There is a tendency to ignore nutritional advice in practice (D)</p> Signup and view all the answers

<p>Unhealthy choices are often more convenient (B)</p> Signup and view all the answers

<p>Break down food (A)</p> Signup and view all the answers

<p>Adequate amounts of nutrients proportional to energy intake (A)</p> Signup and view all the answers

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

<p>Too much or too little of a particular nutrient (A)</p> Signup and view all the answers

<p>Fat soluble and water soluble (B)</p> Signup and view all the answers

<p>Estimated calorie needs for maintaining health (C)</p> Signup and view all the answers

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

<p>Normal energy levels and weight (A)</p> Signup and view all the answers

<p>Hunger is a non-specific drive for food, while appetite is a desire for specific foods. (D)</p> Signup and view all the answers

<p>Emotional states and cultural traditions. (B), Availability of foods in the common market. (C)</p> Signup and view all the answers

<p>Nutrients that are required from external food sources. (C)</p> Signup and view all the answers

<p>They provide energy and must be consumed in relatively large amounts. (C)</p> Signup and view all the answers

<p>The measure of energy provided per gram of food. (B)</p> Signup and view all the answers

<p>Calories provide a way to measure energy in the form of kilocalories. (A)</p> Signup and view all the answers

<p>To aid in digestion and promote feelings of fullness. (A)</p> Signup and view all the answers

<p>Macronutrients like carbohydrates and fats primarily provide energy. (D)</p> Signup and view all the answers

<p>Slows gastric emptying (C)</p> Signup and view all the answers

<p>They lower the energy needed for chemical reactions (C)</p> Signup and view all the answers

<p>To prevent backflow of large intestine contents into the small intestine (D)</p> Signup and view all the answers

<p>Forming feces and absorbing vitamins (B)</p> Signup and view all the answers

<p>They increase the surface area for absorption (C)</p> Signup and view all the answers

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

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

<p>The permeability of the intestinal wall (C)</p> Signup and view all the answers

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

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

<p>Enzymes, mucus, and lysozymes (A)</p> Signup and view all the answers

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

<p>Control the flow of food (B)</p> Signup and view all the answers

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

<p>Physical breakdown of food particles (D)</p> Signup and view all the answers

<p>To act as a control to compare against the experimental treatment (D)</p> Signup and view all the answers

<p>Both the researchers and participants (B)</p> Signup and view all the answers

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

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

<p>They involve direct experimental intervention. (A)</p> Signup and view all the answers

<p>They are not yet definitive until further studies confirm them. (A)</p> Signup and view all the answers

<p>Higher in phytochemicals (D)</p> Signup and view all the answers

<p>Registered Dietitian Nutritionist (RD/RDN) (D)</p> Signup and view all the answers

<p>Case-control study (A)</p> Signup and view all the answers

The practice of consuming a balanced diet rich in nutrients.

Food or drink options that are high in sugars, fats, or calories but low in nutrients.

A general understanding of what constitutes healthy eating and its benefits.

A diet that includes a variety of foods in the right proportions.

Substances that provide nourishment essential for growth and the maintenance of life.

The food and beverages a person eats and drinks.

The physiological drive for food, non-specific and survival-based.

The psychological desire to eat specific foods triggered by cues.

The state where there is no longer a desire to eat; feeling satisfied.

Nutrients needed from outside the body, usually from foods.

Nutrients that can be formed in the body from excess amounts of other nutrients.

Nutrients required in large amounts that provide energy: carbohydrates, proteins, and fats.

The amount of nutrients provided with the same amount of kcalories.

A systematic process for conducting research involving Question, Hypothesis, Experiment, Data, Conclusion.

Standards used for comparison in experiments to determine the effect of a variable.

A process to separate control and experimental groups to reduce biases in research.

A substance with no therapeutic effect used as a control in experiments.

An experiment where neither the subjects nor the researchers know group assignments.

Research comparing health outcomes in defined populations to identify connections.

A rigorous evaluation process by experts to validate research before publication.

Chemicals found in plants that may lower the risk of certain diseases.

A type of fat found in your blood used for energy.

A lipid molecule that forms the cell membrane.

A type of lipid important for cell membranes and hormones.

Guidelines for nutrient intake for healthy individuals.

A condition resulting from too much or too little nutrient intake.

Inadequate nutrient intake leading to health issues.

Excessive nutrient intake, often leading to obesity.

A method for measuring nutritional status: Anthropometrics, Biochemical, Clinical.

A hormone that stimulates the pancreas and gallbladder for enzyme and bile secretion.

The process of food leaving the stomach and entering the small intestine.

Manufactures and secretes digestive enzymes for proteins, carbs, and lipids.

Speed up chemical reactions and lower energy needed for digestion.

Absorbs water, forms feces, and has little digestion occurring.

A sphincter preventing backflow of contents from large to small intestine.

The method of taking nutrients across cell membranes into the body.

Projections in the small intestine that increase surface area for nutrient absorption.

The body’s process of breaking down food into nutrients.

The uptake of nutrients by cells in the small intestine.

The entire passage from mouth to anus where digestion occurs.

The mass of food that is chewed and moistened in the mouth.

Wave-like muscle contractions that move bolus through the esophagus.

Muscular valves that control food flow in the GI tract.

The mixture of food and gastric juice in the stomach.

The contraction of muscles in the stomach that breaks apart food.