Nutrition Exam 1

Colton weighs 175 pounds this is equal to? Hanna is adjusting a recipe. She need 3/4 cup of milk, but only has a tablespoon to measure with. How many tablespoons should she use?

79.38kg 12

How many fluid ounces in a cup?

8

-What can happen if you don't stay on top of diabetes - Hypertension, kidney failure, cardiovascular disease, blindness,stroke, and amputation

- Hypertension, kidney failure, cardiovascular disease, blindness,stroke, and amputation

What is High in? and Good Source of mean?

-High in= One serving provides 20% or higher of the daily value of the nutrient they are calling out. (High in Fiber) -Good Source= Means 10-19% of the daily value.

Alcohol Consequences

-Interferes with nutrient absorption (especially B vitamins...which impairs their neuro system) -Displaces food intake -Causes liver problems

List and define the 5 components of a nutritious diet.

1. Adequacy- Diet is 'adequate in correct nurtrients or getting enough of correct nutrients." 2. Balance: Correct portion—you could have an adequate amount of protein but not enough fat to go with it. 3. Calorie Control - Eating the right amount of calories for a healthy weight. 4. Moderation - All foods can fit but you don't want them everyday: I.e. don't eat chocolate cake everyday 5. Variety- You need a variety of different foods to get different nutrients.

How many T in a cup?

16

How many pounds in a kilogram?

2.2

What is the AMDR for Fat?

20 to 35 percent of calories from fat.

What is the AMDR for Carbohydrates?

45 to 65 percent of calories from carbohydrate.

Which abbreviation represents "a set of healthy ranges of intake for carbohydrate, fat, and protein?

AMDR = Acceptable Macronutrient Distribution Range

How many grams in an ounce?

About 28

Information based on interesting and entertaining, but not scientific, personal accounts of events. Can provide foundation for developing research, but not for drawing conclusions.

Background Research / personal stories

Names some benefits of fiber

Benefits : -Helps prevent constipation -Helps prevent Diverticulosis -Increases transit time -Prevent hemorrhoids -High fiber diet helps reduce risk for cancer -Helps reduce risk for heart disease

An experiment in which the subjects do not know if they are members of the experimental group or the control group.

Blinding

Which of the following produces the most accurate nutrition information? a. Anecdotal evidence b. Experiments on animals c. Replicated experiments d. Unpublished Studies

C. Replicated Experiments

Which condition's onset is NOT related to nutrition? a. Heart Disease b. Hypertension c. Sickle Cell Anemia d. Susceptibility to disease

C. Sickle Cell Anemia

List the k/cal amount for each nutrient.

Carbohydrate 4kcal/g Protein 4kcal/g Alcohol 7kcal/g Fat 9 kcal/g

Factor "A" leads to factor "B"

Cause and Effect

The Dietary Guidelines for Americans includes all of the following guidelines EXCEPT: Following a healthy eating pattern. a. Consume added sugars b. Focus on a variety of nutrient dense foods. c. Choose diets lower in sodium

Consume added sugars Correct! The 2015-2010 DGA has five guidelines: 1. Follow a healthy eating pattern across the lifespan 2. Focus on variety, nutrient density, and amount 3. Limit calories form added sugars and saturated fats and reduce sodium intake 4. Shift to healthier food and beverage choices. 5. Support healthy eating patterns for all.

A group of individuals who are similar in all possible respects to the group being treated in an experiment but who receive a sham treatment instead of the real one.

Control Group

The simultaneous change of two factors, such as increase of weight with increasing height (direct positive) or decrease of cancer incidence with increasing fiber intake (inverse or negative).

Correlation

Which factor affects estimated energy needs? a. Sleep patterns b. Physical Activity c. Meal timing d. Empty calorie intake

b. Physical Activity Correct! Gender, age, activity level, height, and weight are all factors contributing to estimated energy nees [pp 44 (Diet Planning Application), Table 2-3, 14th ed]

Which characteristic of healthy diet means providing a variety of foods so that intakes are in a reasonable proportion to each other? a. Balance b. Adequacy c. Calorie Control d. Moderation

D. Balance

-situations that can increase or decrease glucose

Glucagon = increases Exercise = decrease Insulin = decreases

What is the recommended folate intake for a 22 year old pregnant female? (use the chart on the first page of your book to answer this question OR if using the e-book use Dietary Reference Intakes (DRI) found after the appendix in the chapter table of contents) RDA of 600 ug RDA of 600 mg RDA of 400 ug Al of 400 mg Al of 600 ug

RDA of 600 ug Correct! The DRI table shows folate as an RDA, not an AI. The amount is in micrograms. The following abbreviations all mean microgram: mcg, ug, µg.

Studies of population in which observation is accompanied by experimental manipulation of some population members.

Intervention Study

Influences the researcher can't control or limitation that may affect study quality. Examples making changes to multiple variables, no control group, small sample size.

Outliers.

A sham treatment often used in scientific studies; an inert harmless medication.

Placebo

Half of the subjects in a study are given a drink with extra whey protein and the other half are given a drink without whey protein and both groups' muscle strength is monitored. The drink without the whey protein is called a(n) a. Experimental group b. Correlation c. Placebo d. Case-control study

Placebo Correct! Placebo is a sham treatment used in scientific studies

Name all the monosaccharides

Simple (Monosaccharides)= Glucose, Fructose, Galactose

Explain lactose intolerance and describe appropriate treatment

The body can't digest the sugar in milk. It's cause is insufficient production of lactase. The body just can't digest lactose Elimination of milk products, increasing intakes of milk products gradually, consuming them with meals, spreading intake of milk out throughout the day, lactose pills, lactase treated milk products, milk substitutes, yogurt, take vitamin D and certain nutrients that have calcium in different forms

Which of the following statements is NOT true about the DRI? a. The committee that publishes them is comprised of nutrition experts. b. They are minimum requirements, not recommendations. c.They are based on a review of available scientific research. d. They are for individuals who are healthy

They are minimum requirements, not recommendations. Correct! DRI are recommended intakes, not minimums. See "Dietary Reference Intakes" pages 32-35.

Describe type 1 diabetes

Type 1: The pancreas produces no or very little insulin, often diagnosed in childhood, although some cases arise in adulthood. 5-10% of cases. The immune system misidentifies the protein insulin as an enemy and attacks the cells of the pancreas that produce it. The person must receive insulin from an external source to assist the cells in taking up the glucose they need from the blood stream -excessive urination and thirst, excessive hunger, weight loss with nausea, easily tiring, weakness of irritability, frequent infections of the skin, hums or urinary tract, vision disturbances; blurred vision -people diagnosed: younger people who are normal weight -causes: autoimmune disease, insulin secreting cells of the pancreas are destroyed so they can't produce insulin -consequences: lack of energy, cells are starved for glucose, ketosis occurs, complications in blood sugar -treatment: multiple daily insulin injections or use of insulin pump - monitoring: blood level before and after eating, carb counting, balance carb intake with insulin and exercise

Describe type 2 diabetes

Type 2: The pancreas makes plenty of insulin but the body's cells resist insulin's action; often diagnosed in adulthood. 90-95% of cases. The body's immune to it's own insulin causing it to produce larger and larger amounts. Blood insulin may rise abnormally high. Largely stemmed from obesity. To prevent - healthy body weight, nutritious eating habit, regular physical activity -symptoms: pain in the legs, feet or fingers, slow healing of cuts and bruises, itching, drowsiness, delivery of a high birth weight baby -Diagnose: people over 30 who are overweight and sedentary. Becominning common in overweight teens -cause: genetics, body cells are resistant to insulin so glucose isn't absorbed, overproduction of glucose, pancreas doesn't produce enough insulin - consequences: lack of enegy, complications with blood sugar -treatment: oral medication is most common -monitoring: balance carb intake with medications, insulin, and exercise, decrease calories and fat to help with weight loss

In nutrition, the word essential means: a. A nutrient found only in raw foods. b. A necessary nutrient that can only be obtained from the diet. c. The body can manufacture the nutrient from raw materials in a timely manner. d. Compounds the body can make for itself.

b. A necessary nutrient that can only be obtained from the diet.

Distinguish between refined, enriched, and whole-grain foods and identify examples of whole grains.

Whole grains is the whole kernel, refined is a portion, and enriched is added nutrients to it Enriched: whole wheat bread Whole grain: Brown Rice, oatmeal, popcorn, quinoa, wild rice, millet, whole rye, whole wheat, whole grain cornmeal

What are the recommended daily intakes of fiber for men and women?

Women: 25 g Men: 38 g

Which nutrient category provides energy? a. Minerals b. Carbohydrates c. Vitamins d. Water

b. Carbohydrates

Which of the following provides sufficient amounts for someone needing 6 1/2 oz of equivalents from the protein group? a. 1 egg, 3 oz chicken breast, 3/4 cup bean b. 1 egg, 4 ounces fish c. 1 cup beans, 2 eggs d. 2-1/2 ounces hamburger. 1-1/2 ounces cheese, 1/4 cup beans

a. 1 egg, 3 oz chicken breast, 3/4 cup bean

What is the AMDR for protein? a. 10-35% of calories b. 20-35% of calories c. 45-65% of calories d. 35-65% of calories

a. 10-35% of calories Correrct! The AMDR for protein is 10-35% of calorie intake. See "AMDR-Calorie Percentage Ranges" page 34.

Identify the current DRI and Dietary Guidelines for Americans recommendations for carbohydrate intake.

a. 130 grams per day (minimum) 40-65% of daily calories

What are the 6 major nutrients? And what do they do?

a. Carbohydrates b. Protein c. Fat (Lipid) d. Vitamins e. Minerals f. Water Vitamins: (micronutrients) act as regulators and assist in all body processes, digestion, moving muscles, getting rid of waste, healing wounds etc. - some can be stored Protien: (macronutrient) energy yielding nutrient 4 cal/g - not stored Fats:(macronutrient) energy yielding nutrient 9 cal/g - unlimited storage capacity, all excess macronutrients Water: the body constantly loses water and it constantly as to be replenished, helps the bodys cells function Minerals;(micronutrients) act as regulators and assist in all body processes, digestion, moving muscles, getting rid of waste, healing wounds etc. - some can be stored Carbohydrates:(macronutrient) energy yielding nutrient 4 cal/g - limited storage capacity

In chemistry what does the term organic mean? a. Foods grown naturally without pesticide b. Compounds that contain carbon c. Compounds that contain nitrogen d. A food extracted form soil

b. Compounds that contain carbon

Go over 1. USDA Eating Pattern equivalents for fruits, vegetables, grains, milk, and protein foods (meat and meat alternates).

a. Diary: 1 cup milk product = 1 c milk, yogurt or soy milk, 1 ½ oz of natural cheese, 2 oz processed cheese. b. Fruit: 1 cup = 1 cup fresh forxen, cooked or canned fruit, ½ c dried fruit, 1 c 100% Juice c. Vegetables: 1 cup = 1 c raw or cooked, 1 c legumes, 1 c vegetable juice, 2 c raw leafy greens. d. Grains: 1 oz = 1 slice of bread, ½ c cooked rice pasta or cereal, 1 oz dry pasta or rice, e. 1 c ready to eat cereal flakes, 3 c popped popcorn. f. Protein: 1 oz = 1 oz cooked lean meat poultry or seafood, 1 egg, ¼ c cooked legumes of tofu, 1 tbs peanut butter, ½ oz nuts or seed.

Describe how added sugars are related to obesity and diabetes.

a. Doesn't cause diabetes or obesity. (More calories increase weight)

Which is accurate about starch digestion or absorption? a. Enzymes from the pancreas and small intestine are needed for starch digestion. b. starch digestion begins in the stomach and is completed in the pancreas c. disaccharides made available from starch digestion are absorbed in the bloodstream and delivered to the liver.

a. Enzymes from the pancreas and small intestine are needed for starch digestion.

A study conducted in several contries where a high intake of fish and a low intake of animal fat were correlated with a low rate of breast cancer death is an example of a(n): a. Epidemiological study b. Case study c. Intervention study d. Blind experiment

a. Epidemiological study Correct! Epidemiological studies are studies of whole populations that can reveal a correlation

What is accurate bout nutrient use or storage? a. Excess carbohydrate is converted to fat and stored as adipose tissue. b. Excess protein is stored in muscle tissue d. Each of the vitamins must be supplied ever day to avid developing a deficiency.

a. Excess carbohydrate is converted to fat and stored as adipose tissue.

Which statement is NOT true regarding absorption and transport of nutrients? a.Fiber is absorbed into the blood stream and transported to the liver before being delivered throughout the body b. Lymphatic vessels initially transport most of the products of fat digestion, delivering these nutrients later to the blood stream c. Microvilli greatly enlarge the surface area of the small intestine to facilitate efficient nutrient absorption

a. Fiber is absorbed into the blood stream and transported to the liver before being delivered throughout the body Correct! Most fiber is excreted with the feces. Some fiber is digested by bacteria in the large intestine; however, fiber is not absorbed the small chained fatty acids from fiber digestion is absorbed.

What are the components of sucrose? a. Glucose and fructose b. lactose and glucose c. fructose and maltose d. galactose and glucose

a. Glucose and fructose

Characteristics of a legitimate and qualified nutrition expert include: a. Graduation from a university after completing a program of dietetics b. Completion of a medical degree c. Use of the term "dietist" after the individual's name d. Completion of a certificate in nutrition from a correspondence program

a. Graduation from a university after completing a program of dietetics Correct! Qualified nutrition experts complete at least a BS degree in nutrition from an accredited college or university.

Which accurately describes the health concerns of diabetes? a. If poorly controlled, it can damage major organs and tissues in the body b. It only affects a small number of people compared to other chronic diseases c. Type 1 diabetes can be prevented by controlling sugar intake d. Type 2 diabetes is not seen in children so it is not of concern for them

a. If poorly controlled, it can damage major organs and tissues in the body

Identify the stages of behavior change.

a. Precontemplation - see no problem not considering change b. Contemplation- admit change may be needed, weigh pros and cons c. Preparation- prepare to change specific behavior, set goals take initial steps d. Action committing time and energy to making a change following a plan set for a specific behavior e. Maintenance: Striving to integrate new behavior into daily life and striving to make it permanent. f. Adoption/moving on - The former behavior is gone the new behavior is routine.

Which two values are considered the DRI recommended intake goals?

a. RDA = Recommended Dietary Allowances and AI = Adequate Intake

A person with heart disease is told he has to make some changes in his diet and lifestyle practices. He states "I know that I should make changes because my father and brother both died of heart attacks. But, I really like to have my big steaks for dinner." He is in what stage of behavior change? a. Precontemplation b. Contemplation c. Action d. Maintenance

b. Contemplation Correct! Contemplation - admit a change may be needed, but weighing pros and cons of change

When determining the amounts of food to eat from each group in the USDA Food Guide each day, you need to remember that: a. The recommended amounts will vary, depending on age, physical activity, and gender. b. On days you exercise you should consume much more protein to sustain muscle growth. c. Only nutrient dense items contribute to each food group. d. Foods from each food group must be consumed at each meal.

a. The recommended amounts will vary, depending on age, physical activity, and gender. Correct! Calories levels for each eating pattern are based on gender, age, and physical activity.

What is the reason for some nutrients not having an UL value? a. There is not enough data to determine a toxicity level. b. There is no toxicity level so it is safe in all quantities. c. The body can synthesize the nutrient so it is not essential.

a. There is not enough data to determine a toxicity level.

Sandra is a teenage girl who wants to get enough calcium without exceeding her calorie needs. What choice of dairy products should Sandra make? a. fat free milk b. 1% low-fat milk c. reduced fat yogurt d. Unfortified Soy milk

a. fat free milk

What claims can be made on this label. (picture)

a. fat free.

Which foods are most likely to provide fiber and potassium? a. fruits and vegetables b. grains and milks c. meats and milks d. vegetables and meats

a. fruits and vegetables

Where is bile stored? a. gall bladder b. large intestine c. liver d. stomach

a. gall bladder

What is the cause for lactose intolerance? a. missing the enzyme to digest milk sugar b. lack of enzymes to digest milk protein c. inability to absorb galactose found in lactose d. allergic reaction to milk

a. missing the enzyme to digest milk sugar

Order the Following according to their kcal content (least to greatest) 18 g of carbohydrates 72 20 g of protein 80 9 g of fat 81 7 g of alcohol 49

alcohol, carbohydrates, protein, fat

Which of the following is a purpose or possible benefit of the Dietary Guidelines for Americans? a. To improve athletic performance b. To decrease the incidence of chronic diseases. c. People will not get infections d. People will have improved cognitive function.

b. To decrease the incidence of chronic diseases.

Which of the following foods would contain the LEAST amount of fiber? a. 1 slice of whole wheat bread b. a cup of grape juice c. a large apple d. beans and rice

b. a cup of grape juice Correct answer! While grapes contain fiber, juicing removes nearly all natural fiber. Review "Fibers" and "Why Do Nutrition Experts Recommend Fiber Rich Foods?" pages 120-123.

Which of the following is a whole grain? a. Wheat bread b. Oatmeal c. bagels d. pancakes

b. oatmeal

Complex carbohydrates: a. Are known as monosaccharides and disaccharides b. Are long chains of sugar units arranged to form starch or cellulose c. Include both the single sugar units and linked pairs of sugar units d. Include milk sugar and molasses

b.Are long chains of sugar units arranged to form starch or cellulose Correct! Review "Starch," "Glycogen," and "Fibers" pages 117-118.

Jake's weight on the metric scale is 77 Kg. About how many pounds does Jake weigh? a. 35 lb b. 99 lb c. 169 lb d. 192 lb

c. 169 lb Correct! 77 Kg X 2.2 lb/Kg = 169 lbs

How do manufacturers determine how ingredients are listed on their products? a. Alphabetical order b. Ascending order by volume c. Descending order by weight d. Order of nutrient importance

c. Descending order by weight Correct! The product's ingredients must be listed in descending order of predominance by weight.

Which is NOT recommended about carbohydrate intake? a. Eat half of your grains as whole grains b. Consume 45-65% of your total calories from carbohydrate c. Go on a low carbohydrate diet to help lose weight and keep it off d. Have no more than 1/2 of your daily fruit intake as juice

c. Go on a low carbohydrate diet to help lose weight and keep it off Correct answer! Dieters would benefit from eating carbohydrate-rich foods while paying attention to total calories to lose weight. Review "Finding the Carbohydrate in Foods" page 147

Which of the following groups in the USDA Eating Pattern is a rich source of protein? a. Fruits b. Grains c. Milk and Milk Products (Dairy) d. Vegetables

c. Milk and Milk Products (Dairy) Correct! The milk (dairy) group and the protein foods group are the two food groups with a significant source of protein.

Which characteristic of a healthy diet provides limits to avoid excess? a. Adequacy b. Balance c. Moderation d. Variety

c. Moderation Correct! Moderation means to provide foods and nutrients within set limits, not to excess Variety

Which organ is the major site of digestion and absorption? a. Colon b. Esophagus c. Small Intestine d. Stomach

c. Small Intestine Correct! The small intestine if the major site of the digestion of food and absorption of nutrients.

Which is accurate about complex carbohydrates? a. They include both single sugar units and linked pairs of sugar units. b. They are known as the monosaccharides and disaccharides c. They are long chains of sugar units arranged to form start or fiber

c. They are long chains of sugar units arranged to form start or fiber

What are the components of Maltose? a. Glucose and fructose b. lactose and glucose c. glucose and glucose d. galactose and glucose

c. glucose and glucose

Which statement is accurate about diabetes. a. Type 1 diabetes is caused by eating too much sugar during childhood b. type 1 diabetes is treated by increasing physical activity to facilitate weight management c. type 2 diabetes is caused by body cells resisting the activity of insulin d. type 2 diabetes is treated by limiting simple sugars

c. type 2 diabetes is caused by body cells resisting the activity of insulin

According to the USDA Food Patterns, which is equivalent to 1 cup of milk (dairy)? a. 6 oz. fat-free yogurt b. 2 oz. cheddar cheese c. 1 egg d. 1 cup fortified soy milk

d. 1 cup fortified soy milk Correct! 1 cup fortified soy milk = 1 cup milk (dairy)

Which of the following is equivalent to 1 cup of milk? a. 1/2 cup cream cheese b. 1/2 cup fat free yogurt c. 1 oz fat free natural cheese d. 2 oz fat free processed cheese

d. 2 oz fat free processed cheese

Which nutrient provides the most calories per gram? a. Alcohol b. Protein d. Carbohydrate e. Fat

d. Fat

Which of the following is a monosaccharide? a. Starch b. Glucagon c. Lactose d. Glucose

d. Glucose Correct! Glucose is the most common single sugar. Review "Sugars" pages 115-116

In the USDA Food Patterns, one ounce of meat is equal to all of the following EXCEPT: a. One ounce of fish b. Half of an ounce of nuts c. One egg d. Half of a cup of cooked legumes

d. Half of a cup of cooked legumes Correct! ¼ cup legumes = 1 oz protein foods

Which of the following molecules are produced when carbohydrates are not available? a. Amino acids b. Glucose fragments c. Glycogen bodies d. Ketone bodies

d. Ketone bodies

Which is accurate about the health benefits of moderate alcohol consumption? a. It lowers all-cause mortality, starting in young adulthood b. It reduced blood pressure in the elderly c. Correlations between alcohol intake and health have been found in all countries. d. Some studies show a reduced risk of heart attacks

d. Some studies show a reduced risk of heart attacks Correct! Some studies report a positive association between moderate drinking and reduced risk of heart attacks, strokes, and diabetes

What is NOT a health problem linked with frequent alcohol consumption? a. Alcohol displaces nutritious foods, so people may become malnourished. b. Alcohol interferes with absorption of some vitamins c fat is deposited in the liver d. alcohol increases absorption of some minerals which accumulate toxic levels.

d. alcohol increases absorption of some minerals which accumulate toxic levels.

What are the components of Lactose a. Glucose and fructose b. lactose and glucose c. glucose and glucose d. galactose and glucose

d. glucose and galactose

What kinds of foods are highest in fiber? a. meats b. cheeses c. fruit juices d. legumes

d. legumes

Which organ secretes enzymes that break down all three energy-yielding nutrients? a. Gall bladder b. Large Intestine c. Liver d. Pancreas

d. pancreas

What trend has accompanied the increase in obesity over the last several decades? a. Increased physical activity b. Higher calorie intake c. Less sugar per person in the food supply d. Reduced physical activity e. B and D f. A and C

e. B and D

Where is bile produced? a. gall bladder b. large intestine c. liver d. stomach

liver