Nutrition Final

A high glycemic index is an indication of

a food that raises blood glucose levels similar to consuming glucose

how did we define fortification?

adding a nutrient to a food that is not typically in that food, it can be any food and any nutrient

when does your instructor most clearly and consistently recommend the use of vitamin supplements (pills)?

all women planning to become pregnant should take a folic acid supplement

A person is consuming a diet that is excessive in kcal, providing 30% of kcal protein...

amino acids are deaminated and stored as fat

Food source for fiber

apples

vitamin c food source

asparagus

Cleaning your plate becomes a well accepted cultural concept in the United States

at the end of World War II when the USDA began to promote the idea

If a person were not able to produce glucagon because of a genetic defect, predict a likely outcome for that individual. The person would

be a fasting hypoglycemic

in our class discussion, which vitamin deficiency was named after the cry heard of islanders who were suffering from the paralysis resulting from the deficiency?

beriberi

_______ is the yellow-orange pigment found in carrots

beta-carotene

we are born to dislike

bitter

which of the following combinations of foods is a good example of complementary proteins to meet essential amino acid needs?

black beans and cornbread

what is the source of amino acids for the amino acid pool when the diet is devoid of protein?

body proteins are broken down to release amino acids for the pool

A person has not eaten anything for a week...

body proteins are broken down to replenish the amino acid pool

a person is consuming a vegetarian diet with rice as the only protein source...

body proteins are broken down to replenish the amino acid pool

which of the following calcium supplements did your instructor lists as likely the best, in terms of absorption, but more expensive than most supplements?

calcium citrate or tartrate

what did we conclude in class would have the highest amount of calcium for a lactose intolerant person?

calcium fortified orange juice

Oleic acid

canola oil

Rapeseed oil is more commonly referred to as

canola oil

Which of the following meats in lowest in saturated fat ( as a percentage of total fat) based on the slides we saw?

chicken

Fiber has more than one important health benefit. All types of fiber provide water-holding capacity and thus increase the content of the large intestine, which helps prevent which of the following

colon cancer

folic acid deficiency

common during pregnancy

vitamin B12 deficiency

common in the elderly

which of the is NOT an example of nonexercise activity?

completing an aerobics class

Which of the following would be a correct recommendation for your instructor, the marathon runner?

consume low glycemic index foods, if anything, that morning prior to running the marathon

niacin deficiency

consumption of cournbread

thiamin deficiency

consumption of polished rice

Vitamin B12 chemical name

cyanocobalamin

What effect does consumption of monounsaturated fat have on heart disease risk?

decrease

What effect does consumption of polyunsaturated fat have on LDL-cholesterol levels?

decrease

When in conversion of amino acids to glucose important?

during starvation

iodine

enlarged thyroid gland

vitamin A symptom

enlarged thyroid gland

thiamin food source

enriched bread

we have added nutrients to our food supply thru enrichment and fortification, among other strategies. which of the following strategies has not worked well, we still experience a high incidence of deficiency?

enrichment of bread with iron

What did we conclude regarding the fat content of the diet as it relates to weight loss?

fat content should be kept to less than 30% of calories, so not sever restriction, but rather just following the healthy heart guidelines

Function of protein

fights infections in the body

for which of the following vitamins did groups representing the elderly lobby against adding this nutrient to our food supply through bread fortification because too much of this vitamin "masks" the deficiency of another vitamin?

folic acid

which vitamin did we begin to fortify in enriched bread beginning in 1998?

folic acid

Which of the following is NOT something your instructor gave as examples of how things have changed in the U.S. over the past 30 years, making it difficult for people to choose/consume a healthy portion

food prepared at restaurants tates better and is more fun to eat, and eat at restaurants more

liver is the single richest source of iron. other foods that are good sources of iron include

foods cooked in cast iron

vitamin D food source

fortified milk

Which of the following would a vegetarian want to avoid, based on class discussion?

gelatin

In my discussion of the "circle of life", what is the product of photosynthesis in plants?

glucose

how did we define obesity in children? using the body mass index-for-age charts

greater than 95th percentile

2 ways to reduce fat intake when eating meats

grill it & trim the skin before cooking

A protein with high net protein utilization is one which

has the essential amino acid composition that supports protein synthesis and is well digested

what are your instructor's feelings about marketing of food to children?

he is angry about the situation and regulations should be considered

The primary reason we recommend complex carbohydrates over simple sugars

high starch foods almost always have a high nutrient density

At this time, we believe that the primary benefit for weight management of eating breakfast comes from

hunger is better controlled when intake is spread over 3 or more meals a day

the crystalline salts containing calcium and phosphorus deposited in bone are called

hydroxyapatite

What best describes your instructor's impression of protein supplements for muscle gain?

if they are helpful, it is probably because they provide extra calories, not extra protein

why are children of special concern for developing iron deficiency anemia?

if they continue to consume milk as a staple, they have a low intake and absorb iron poorly

Why do we see an increase in BMR with overeating?

increase in thyroid hormone secretion

Produced by the pancreas, _________ stimulates the uptake of blood glucose into cells.

insulin

Blood glucose in the normal, healthy body

is replenished during fasting when liver glucagon is hydrolyzed to glucose that then enters the bloodstream

Which of the following is true of breast milk?

it is much higher in cholesterol than infant formulas

a behavior modification technique commonly used in weight loss programs

keeping a diet log

Which of the following would require digestions before it could be absorbed?

lactose

which of the following diseases did we discuss DOES NOT HAVE a clear link to obesity?

lung cancer

peanuts, which are part of the nuts and seeds grouping of complementary proteins, is limiting in _____.

lysine

which of the following strategies did your instructor feel would be successful in a weight management program?

maintaining a variety of foods in your diet

why would a vegetarian be likely to develop iron deficiency?

meat is the main source of iron called heme iron. they eat mostly non heme iron sources which don't absorb well.

vitamin K chemical name

menaquinone

which of the following is the limiting amino acid in tofu, a product made from soybeans?

methionine

Why would milk have simple sugar listed on the food label?

milk naturally contains lactose, a simple sugar

Which of the following foods would be valuable recommendation to a person with hypercholesterolemia to help them reduce cholesterol levels? consume

more oatmeal

thiamin symptom

nerve degeneration

folic acid deficiency during pregnancy leads to

neural tube defects in the newborn

niacin chemical name

nicotinic acid

if a healthy adult increases their protein intake from 15% of calories to 20% of calories,

nitrogen balance will be maintained

negative nitrogen balance occurs when

nitrogen excretion in urine and feces is greater than nitrogen consumed in protein

what is the leading cause of diabetes, especially type 2, in the U.S.?

obesity

when consumed with a meal, which beverage increases iron absorption most significantly?

orange juice

which of the following foods is likely about 35-40 fold lower in energy density than cream cheese, as discussed?

orange juice

what did we conclude about a parent helping children make healthy food choices?

parents should not be judgmental about food, should not use food as a reward or punish children for not eating a particular food

Which of the following is highest in monounsaturated fat?

peanut oil

dermatitis, dementia, and diarrhea are the symptoms of

pellagra

what is food insecurity and what relationship does it have to health?

people who have periods of not having enough food, overeat when they do have food

Whit is the major factor that explains variability in the kcal needs of two healthy men of similar age and size?

physical activity level

fluoride food source

public water supply

niacin overconsumption leads to

red splotchy skin

Give the reason why omega-3 fatty acid consumption reduces risk of heart disease.

reduces blood clots

why do antioxidants likely reduce cancer risk?

reduces damage to DNA to reduce likelihood of producing a cancer cell

which of the following vitamins are we especially concerned about exposure to light?

riboflavin

which of the following is an example of a heme iron source?

roast beef

vitamin K symptom

slow blood clotting

linoleic acid

soybean oil

in what area of the US did we discuss that iodine deficiency was relatively common until public health measures were taken to reduce incidence?

states far from the sea, such as minnesota

what did we conclude regarding taking beta-carotene supplements and cancer risks?

supplements increased lung cancer incidence by up to 18% in smokers

we are born to like

sweet

Myristic acid

swiss cheese

Stearic acid

t-bone steak

How did we suggest you determine a reasonable caloric intake for a weight loss of 1 pound per week

take the intake that would maintain your weight and subtract 500 kcal from that

What would be the implication to a diabetic if the glycemic index of Food A was 80, Food B was 50, and Food C was 20?

that food C would be advisable as long as it were not high in fat

vitamin D is required for

the absorption of calcium

breastfeeding is likely beneficial for maintaining a healthy weight later in life because

the baby learns how to self-regulate caloric intake

which of the following statements best describes how our body reacts to starvation?

the body breaks down it's own proteins, giving no priority to tissues such as heart or liver over muscle

define a limiting amino acid

the essential amino acid in an incomplete protein that limits protein synthesis

what is the advantage of consuming "live" enzymes in popular health products made from fruit juices?

the live, or active, enzymes in food will be "killed", or inactivated, in the stomach, so no advantage

how did we define the set point for weight in class?

the weight where we would have minimal health risk, our target weight

What is the relationship of sucrose to hyperactivity?

there is no valid scientific eveidence of a cause-effect relationship between sucrose and hyperactivity

what did we conclude regarding calcium supplementation?

they are appropriate for those who have had an assessment and it is concluded that it would be helpful

What health concern is there regarding trans fatty acids, as discussed in class?

they increase risk of heart disease by increasing LDL-cholesterol when consumed

which of the following nutrients is involved in energy metabolism, producing energy from glucose or fatty acids?

thiamin

vitamin E chemical name

tocopherol

How did we define net carbs in class?

total carbs minus dietary fiber

A Type 1 diabetic would be

unable to produce sufficient insulin

the main nitrogen-containing waste product in humans is

urea

why is xerophthalmia a consequence of vitamin A deficiency?

vitamin A is required for mucus production to keep the cornea moist

for which of the following vitamins was the deficiency observed in newborns consuming a poorly formulated infant formula?

vitamin B6

in order to metabolize the amino acid glycine to maintain blood glucose levels, we need the coenzyme made from

vitamin B6

which vitamin toxicity leads to permanent nerve damage?

vitamin B6

which vitamin is important to the production of collagen, a protein found in skin and bone?

vitamin C

we discussed two vitamins where there is strong evidence that a low intake is linked to increased cancer risk. it seems a large number of americans are not getting enough, first noticed in the obese. what is that vitamin?

vitamin D

which of the following vitamins were we especially concerned about exposure to air?

vitamin D

What did we say is the connection between sucrose intake and obesity?

we like the taste of sweet fat, so many foods high in sucrose are also high fat and high calorie

deamination of amino acids occurs

when amino acids are consumed in excess of need

Physiological effect of starvation

when we starve ourselves we become obsessed with food

which of the following foods would have the highest net protein utilization

whole milk

2 groups that are high risk for developing iron deficiency?

women: due to menstration cycle and loss of blood. vegetarians: not eating the main source of iron, heme iron. eating too much non heme iron that doesn't absorb well.

how did we define body mass index?

wt in pounds/(ht in inches)^2 x 703

To stay in good health, we would like to stay below what body mass index?

25

If a food label states that a serving contains 150 calories and 5 grams of fat, what is the % of calories as fat in this food?

30

if a food contains 15 grams of protein and 200 kcalorie, what is the % protein in this food?

30

It is recommended that we consume no more than ____mg cholesterol/day.

300

the incidence of overweight and obesity in the U.S. is now estimated at about __% of the adult population.

65

the caloric content of alcohol is ___kcal/g

7

If someone is consuming calories/day, what is the maximum grams of total fat they could consume and meet Healthy Heart recommendations?

80

Which of the following sites of fat storage is most associated with an increase in heart disease risk?

Abdomen

What do we call a build-up of plaque in artery walls/

Atherosclerosis

which of the following is NOT true?

BMR usualy increases as you get older

what did we decide about the relationship of body composition to basal metabolic rate?

Body fat is not very metabolically active, so the greater % of body fat, the lower the BMR

One way that fat content can be given on a food package- based on the percentage of 65 grams provided in a serving of food, and is referred to as the %________

Daily Recommended Value

Which of the following best describes your instructor's opinion based on class discussion?

Eating fried chicken from Chick-fil-a actually reduces risk of heart disease

Which of the following statements best describes your instructor's opinion of eating French fries from most fast food outlets like McDonalds?

Eating them in moderation does not increase risk of heart disease since they are typically fried in vegetable oil

Which of these is an omega-3 fatty acid?

Eicosapentatnoic acid

Maltodextrin or maltodextrose is composed of what monosaccharide unit?

Glucose

During a run of longer than 2 hours, we are likely to depend on what stores to maintain blood glucose levels?

Glycogen stores

What did your instructor recommended regarding blood cholesterol levels?

Keep it below 200 mg/100ml

Rank these fatty acid from most likely to least likely to increase risk of heart disease

Lauric, Myristic, palmitic, stearic

Which of the following is an essential fatty acid?

Linolenic acid

Which of the following foods is most likely to increase LDL cholesterol levels?

Margarine

If you found galactose in a blood sample taken from a patient's portal vein, you would conclude that they had recently consumed

Milk

Soluble fiber

Pectin

Based on the slides we looked at, which of the following foods is the lowest in cholesterol content?

These meats and cheeses are about the same in cholesterol content

Pretend your mother has had a heart attack and comes to you for nutrition advice to minimize risk of another attack. Which of the following would be your best advice to her to reduce blood cholesterol levels?

Use canola oil in her deep fryer instead of shortening, she loves fried chicken