Nutrition Exam 1

Which of the following reference values are used to meet the nutrient requirements of nearly all healthy individuals in a particular life stage and gender group? A) Recommended Dietary Allowances B) Adequate Intake C) Estimated Average Requirement D) Tolerable Upper Level

A

Simple carbohydrates such as cane sugar, corn sugar, corn syrup, high-fructose corn syrup, maltodextrin, dextrose, fructose Soft drinks, table sugar, bakery items, jams, jellies, gelatin desserts, popsicles, preserved cereals, cakes, cookies, donuts, pies, salad dressings, catsup, frozen meals Some vitamins and medications

Added Sugars

Any substance with the intended use that results or may reasonably be expected to result directly or indirectly in its becoming a component or otherwise affecting the characteristics of any foods. This includes any substance used in the production processing or storage of foods.

Additive

Substance thought to reduce the harmful effects of free radicals on the body.

Antioxidant

Essential amino acids can be made by the body. A. True B. False

B

The recommended distribution of energy providing nutrients for healthy adults is: A. 30% CHO, <40% fat, 30% protein B. 55% CHO, <30% fat, 15% protein C. 70% CHO, <10% fat, 20% protein D. 40% CHO, <20% fat, 40% protein

B

True or False. The large intestine is where most of digestion takes place. A. True B. False

B

Which of the following is FALSE? A. Sense of taste and smell declines with age. B. Taste perception is very consistent within age groups. C. Upper dentures can diminish taste sensitivity by covering the upper palate. D. Medications can reduce taste perception. E. Taste and smell perception can have an important impact on nutrition by affecting appetite and food choices.

B

Maintains bone health; assists with muscle contraction, blood pressure, and nerve transmission Can be found in: Fortified soy milk and tofu, almonds, dry beans, leafy vegetables, calcium-fortified juices, and fortified breakfast cereals

Calcium

Breads, rolls: whole grain, white, enriched, pita, pumpernickel, bagels, English muffins, quick breads, muffins, biscuits, cakes, waffles.

Complex Carbohydrates

Problems in the oral cavity can affect A) Diet B) Appetite C) Nutritional status D) All of the above

D

Which of the following is an example of a monosaccharide? A. Sucrose B. Lactose C. Maltose D. Galactose

D

- The pattern of individual food intake, eating habits, and kinds and amounts of foods eaten. - Affected by a host of psychosocial factors such as ethnic background, tradition, religion, lifestyle, peer influence, personal attitudes, and health condition. - Major risk factor for dental caries development. - Can also affect general health as in cardiovascular disease or diabetes mellitus. In turn, medical conditions such as diabetes mellitus can affect the oral condition and affect diet choices. - A healthful diet contains all of the necessary nutrients in amounts needed to meet individual needs.

Diet

Whole-grain breads, cereals Unpeeled vegetables Whole fruits Whole cooked peas, beans

Dietary Fiber

Product (other than tobacco) intended to supplement the diet that bears or contains one or more of the following dietary ingredients: a vitamin, a mineral, an herb or other botanical, an enzyme, a hormone, an amino acid, a dietary substance for use by man to supplement the diet by increasing the total daily intake, or a concentrate, metabolite, constituent, or extract, or a combination of these ingredients.

Dietary supplement

Sucrose: cane, beet, maple sugar, fruits, and vegetables Maltose: malting of cereal grain by starch hydrolysis, beer, cereals Lactose: milk only

Disaccharides

The earliest clinical signs of nutrient deficiencies are first seen in the oral cavity because the soft tissues in the mouth have a more rapid turnover rate than other tissues in the body. A) The statement is not correct, but the reason is correct. B) Both the statement and reason are correct but not related. C) The statement is correct, but the reason is not. D) Neither the statement nor the reason is correct. E) Both the statement and reason are correct and related

E

Which of the following is NOT a factor that contributes to a person's food choices? A) Economic factors B) Religion C) Ethnicity D) Geographic location E) All the above contribute

E

Which of the following is TRUE regarding the digestion process? A. The majority of food digestion occurs in the stomach. B. There is no chemical digestion of any nutrient in the mouth. C. Some digestion occurs in the esophagus. D. Most nutrients are absorbed in the large intestine. E. The majority of food digestion occurs in the small intestine.

E

Lacto-ovo vegetarian

Eats: Grains, vegetables, fruits, legumes, seeds, nuts, dairy foods, eggs Doesn't eat: Meat, fish, and poultry

Restoration of nutrients lost during food processing at an amount approximately equal to the natural content in the food before processing.

Enrichment

- Substances that are consumed and provide nutrients to the body. - Few foods contain only one nutrient. An exception is table sugar, which is only sucrose. - There is no perfect food (with the exception of mother's milk for babies).

Foods

Deliberate addition of synthetic vitamins to food, usually in an amount higher than that present before processing. Can be used to standardize the content of a nutrient that can be variable in a food product (e.g., vitamin C in orange juice). Fortification

Fortification

- A food where a new ingredient (or more of an existing ingredient) has been added to give the new product a new function (often one related to health promotion or disease prevention).

Functional Foods

Foods or dietary components that may provide a health benefit beyond basic nutrition. Biologically active components in functional foods may impart health benefits or desirable physiological effects. Functional attributes of many traditional foods are being discovered while new food products are being developed with beneficial components.

Functional foods

Additives that become a part of the food in trace amounts due to its packaging, storage, and other handlings.

Indirect additive

Assists with oxygen transport; involved in making amino acids and hormones Can be found in: Whole-grain products, prune juice, dried fruits, beans, nuts, seeds, and leafy vegetables (such as spinach)

Iron

Eats: Grains, vegetables, fruits, legumes, seeds, nuts, dairy foods Doesn't eat: Meat, fish, poultry, and eggs

Lacto vegetarian

- Impaired health related to nutritional status. - Can be due to nutrient or caloric deficiency, excess, or imbalance. - Caused by problems with food intake, absorption, utilization, or excretion. - Loss of teeth is a predictor of malnutrition in adult patients. In turn, oral impairment such as ill-fitting dentures or oral cancer can affect ability and desire to eat and subsequent nutritional status.

Malnutrition

Glucose: (dextrose, grape sugar, corn sugar) fruits, vegetables, corn syrup, honey Fructose: (levulose, fruit sugar) fruits, vegetables, corn syrup, honey Galactose: occurs only from lactose hydrolysis

Monosaccharides

- A food substance that provides nourishment to the body for growth and/or metabolism. - Found in various amounts and combinations in foods; more than 50 known nutrients.

Nutrients

The science of how the body uses food to meet its requirements for growth, development, repair, and maintenance.

Nutrition

Field of research concerned with determining how dietary substances interact with the genome and how that interaction influences health and/or disease.

Nutritional genomics

The condition of health as it relates to food and nutrient intake, absorption, and utilization. It is an important factor in immunity and resistance to oral infection.

Nutritional status:

- Excess of calories or essential nutrients above known requirements for health.

Overnutrition

Eats: Grains, vegetables, fruits, legumes, seeds, nuts, eggs Doesn't eat: Meat, fish, poultry, and dairy foods

Ovo vegetarian

A non-nutritive bioactive plant substance, such as a flavonoid or carotenoid, considered to have a beneficial effect on human health; also called phytonutrient.

Phytochemicals

A beneficial bacterium found in the intestinal tract of healthy mammals; yogurt with probiotic can also be considered a functional food

Probiotics

Promotes release of energy; supports normal vision and skin health Can be found in:Whole and enriched grains, green leafy vegetables, mushrooms, beans, nuts, and seeds

Riboflavin (vitamin B2)

Eats: A vegetarian diet that occasionally includes meat, fish, and poultry Doesn't eat: Meat, fish, and poultry on occasion

Semivegetarian

Breakfast cereals: cooked and ready to eat Grits Crackers: rye crisp, saltines Snacks: pretzels Pastas: macaroni, spaghetti Rice Legumes: soybeans, dried beans (kidney, navy, pinto), dried peas (black-eyed, split, chickpea, lentils) White and sweet potatoes, corn, taro, plantain, breadfruit Whole, unprocessed grains, vegetables, fruits, legumes

Starch

Deficiency of calories or essential nutrients below known requirements for health.

Undernutrition

Eats: Grains, vegetables, fruits, legumes, seeds, nuts Doesn't eat: Any animal-based foods, meat, fish, poultry, dairy foods, and eggs

Vegan

Assists with DNA synthesis; protection and growth of nerve fibers. Can be found in: fortified cereals, yeast, soy products, and other meat analogs; vitamin supplements.

Vitamin B12

Promotes bone growth Can be found in: fortified cereals, margarines, and soy products; adequate exposure to sunlight; supplementation may be necessary for those who do not get adequate exposure to sunlight

Vitamin D

Assists with DNA and RNA synthesis, immune function, and growth Can be found in: Whole-grain products, wheat germ, beans, nuts, and seeds

Zinc

Iron, thiamin, riboflavin, and niacin is added to:

flour Voluntary enrichment began in an effort to mimic the nutrients lost in flour during processing Iron—Essential to all organisms; incorporated in the heme complex or red blood cells which is needed to transfer oxygen throughout the body Thiamine—Water-soluble B vitamin whose phosphate derivatives are involved in many cellular processes within the body Niacin—Water-soluble B vitamin; precursor for metabolism Riboflavin—Water-soluble B vitamin that plays a key role in energy metabolism and for metabolism of fats, ketone bodies, carbohydrates, and proteins

Folic acid is added to:

flour and cereal grains Mandatory fortification began in 1999 to deliver folate to women of childbearing age in general population in response to rise in neural tube defects Folic acid; Water-soluble B vitamin essential to numerous body processes including synthesis and repair of DNA; important during periods of rapid cell division and growth

Iodine prevents what?

goiter Essential trace element and is a constituent of the thyroid hormones, which play a basic role in regulating basal metabolic rate

Vitamin A is added to:

margarine To address vitamin A deficiency Margarine was created as a substitute to butter Fat-soluble vitamin naturally present in yellow and orange fruits and vegetables Role in vision, gene transcription, immune function, bone metabolism, skin health, and antioxidant activity

Vitamin D is added to:

milk, evaporated/dry milk, margarine In response to signs of clinical deficiency (Rickets) Normal dietary intake is low Fat-soluble vitamin naturally present in very few foods Essential for promoting calcium absorption in the gut and maintaining adequate serum calcium and phosphate concentrations to enable normal mineralization of bone Needed for bone growth and bone remodeling

Deepra is a vegan (a type of vegetarian). He consumes no meat, fish, milk products, or eggs. What combination of foods would be a good choice for Deepra to help meet his protein needs? A. Refried beans and rice B. Whole-wheat bread and honey C. Chips and salsa D. Jell-o with banana

A

Which is FALSE about proteins? A. Essential/indispensible amino acids can be synthesized by the body. B. Animal proteins are generally of higher biological value than vegetable proteins. C. Protein intake in exess if requirements results in the amino acids being de-aminated and used as energy. D. Protein complementarity is only of concern in the most restrictive vegetarians.

A

Vitamin C is added to:

to apple juice Not normally present in apple juice, as it is in other juices such as orange and grapefruit Water-soluble vitamin important in forming collagen (gives structure to bones, cartilage, muscle, and blood vessels). Also helps to maintain capillaries, bones, and teeth and aids in the absorption of iron.