Nutrition Science
Current guidelines recommend that added sugars should comprise no more than _____% of an individual's diet. 25 10 5 30
10
The RDA for carbohydrates is __________; and the AMDR recommends that carbohydrate comprise __________% of total energy intake. 130 grams, 10-15% 225 grams, 50-60% 130 grams, 45-65% 225 grams, 25-40%
130 grams, 45-65%
Which of the following represents a BMI range considered to be healthy for most adult men and women? 10-14 15-18 19-24 25-30
19-24
You see a female patient in the hospital who is 5'5" (1.65m) and 165lbs (75kg). Her BMI is ______ which is considered ____. 24.5, healthy 27.6, overweight 27.6, healthy 24.5, overweight
27.6, overweight
Lee Brown is a 23-year-old college student. Which of these would indicate that he is at greater risk for chronic diseases associated with obesity? BMI of 22 BMI of 27 41-inch waist 38-inch waist
41-inch waist
The Acceptable Macronutrient Distribution Range for carbohydrates is _______, for fat is _________, and for protein is ______ percent of calories. Varies based on age 45-65%, 10-35%, 20-35% 20-35%, 30-45%, 10-20% 30-45%, 10-20%, 20-35% 45-65%, 20-35%, 10-35%
45-65%, 20-35%, 10-35%
MyPlate groups foods into _____ major categories. 2 3 4 5
5 Fruits Vegetables Grains Protein Foods Dairy
If a group of people consumed an amount of protein equal to the estimated average requirement for their life stage, what percentage would receive insufficient amounts? 2 33 50 98
50
A snack contains 4 grams of protein, 10 grams of fat and 8 grams of carbohydrate. How many Calories in the snack are from the fat content? 138 kcals 40 kcals 90 kcals 32 kcals
90 kcals
Cellular processes and chemical reactions require energy in the form of _______. Vitamins ATP Minerals Mitochondria ETC
ATP
Which is NOT a Dietary Refernce Intake? Estimated Average Requirement Recommended Dietary Allowance Adequate Intake Acceptable Macronutrient Distribution Ranges Estimated Energy Requirements
Acceptable Macronutrient Distribution Ranges
The Dietary Guidelines for Americans reflect the most up-to-date scientific knowledge about __________. Related healthy lifestyle choices Nutritious diets Physical activity All of the above
All of the above
Which of the following are factors to consider when assessing body composition? Genes Behavior The environment All of the above
All of the above
Which is true about the Dietary Reference Intakes? They differ by life stage Apply to people in US and Canada Set for almost 40 nutrients Intake should be assessed as an average over several days rather than a single day All of the above are true
All of the above are true
Most North Americans could improve their diet by doing all of the following except: Eating more vegetables, fruits, whole grains, and low-fat dairy Increasing intake of calcium, vitamin D, potassium, and iron Increasing intake of energy dense foodsCorrect Moderating intake of foods such as fast foods and sugary beverages All of the above will improve the diet of North Americans
All of the above will improve the diet of North Americans
Which of the following are sources of carbohydrates? grains fruits vegetables All of these are sources of carbohydrates.
All of these are sources of carbohydrates.
Repeated self-induced vomiting may cause ________. tears in the esophagus stomach ulcers electrolyte imbalances tooth demineralization All of these choices are correct.
All of these choices are correct.
Why is excess sugar consumption discouraged? It may cause dental caries. It may cause weight gain. It generally lacks dietary fiber. All of these choices are correct.
All of these choices are correct.
Daily Values (DV) : are generic standards are not gender-specific are based on RDIs and DRVs are used on Nutrition Facts panels All of these responses are correct.
All of these responses are correct.
The Dietary Guidelines for Americans are designed to reduce the risk of ________. cancer cardiovascular disease obesity All of these responses are correct.
All of these responses are correct.
Which is true about saturated fats? Saturated fats raise blood cholesterol. Saturated fats tend to be solid at room temperature. Many animal fats are rich in saturated fats. Saturated fats provide 9 kilocalories per gram. All of these statements are true.
All of these statements are true.
This important sphincter is responsible for voluntary defecation. Sphincter of Oddi Pyloric Sphincter Anal Sphincters Lower Espophagael Sphincter Large Intestinal Sphincter
Anal Sphincters
Unsaturated fatty acids contain ___ double bond(s) and are _____ at room temperature. At least one, liquid At least one, solid One, solid No, solid No, liquid
At least one, liquid
The minimum energy required to keep the body alive at rest and fasting is known as: Resting metabolic rate Thermogenesis Basal metabolic rate Negative energy balance Energy equilibrium
Basal metabolic rate
Changes in blood glucose levels will typically result in the following scenario: Blood glucose levels that fall too low signal the release of insulin. Blood glucose levels that fall too low signal the release of glucagon. Blood glucose levels that rise too high signal the release of glycogen. Blood glucose levels that rise too high signal the release of epinephrine.
Blood glucose levels that fall too low signal the release of glucagon.
This eating disorder is characterized by elaborate food rules and consumption of large amounts of calories followed by attempts to purge foods to avoid weight gain. Binge eating disorder Bulimia nervosa Anorexia nervosa Anorexia nervosa and Bulimia nervosa None of the above
Bulimia nervosa
Which of the following is NOT true about Type 1 diabetes? Requires treatment with insulin therapy Caused by insulin resistance Is an autoimmune disease If unmanaged, can cause ketosis The pancreas cannot produce insulin
Caused by insulin resistance
Which of the following techniques for measuring body composition makes use of small exposures to radiation? MRI DEXA TOBEC BIA
DEXA
All of the following are true about bile except Forms micelles that help break up fats and increase the surface area for digestion During enterohepatic circulation, large amounts of bile are lost which is why we need dietary cholesterol Contains cholesterol Required for the emulsification of fats in the small intestine All of the above
During enterohepatic circulation, large amounts of bile are lost which is why we need dietary cholesterol
Nutrients that perform a specific function and when missing from the diet cause a decline in function are known as: Essential nutrients Complementary nutrients Energy-yielding nutrients Macronutrients Functional nutrients
Essential nutrients
Which of the following is used to calculate a Recommended Dietary Allowance (RDA)? Estimated Average Requirements Adequate Intakes Estimated Energy Requirement Adequate Macronutrient Distribution Ranges All of the above
Estimated Average Requirements
Galactose and fructose are converted to _____ in the liver. Polysaccharides Amylopectin Glucose Sucrose
Glucose
__________ in the stomach activates pepsinogen. The final product pepsin can then digest _______ . Gastrin, protein Pepsin, carbohydrate Gastrin, carbohydrate HCL, protein HCL, lipids
HCL, protein
Nutrient-dense foods are __________ and _______. High in nutrients, low in calories High in fiber, low in nutrients High in calories, low in fat High in calories, low in nutrients High in nutrients, high in calories
High in nutrients, low in calories
Fatty acids are cleaved from the glycerol backbone of triglycerides via a process known as: Hydrolysis Condensation Hydrogenation Emulsification
Hydrolysis
Collecting expired air and using it to measure a person's energy expenditure is an example of: Direct calorimetry Indirect calorimetry DEXA scan BMI Bod pod
Indirect calorimetry
Bile is: Made in the liver, stored in the gallbladder Made in the gallbladder; stored in the liver Made in the stomach; stored in the pancreas Made in the pancreas, stored in the stomach Made in the small intestine; stored in the large intestine
Made in the liver, stored in the gallbladder
The major function(s) of the stomach are Digestion and absorption of carbohydrates, especially starch. Mixing ingested foods with chyme to form the bolus. Mixing ingested foods with gastric juices to form chyme. Digestion and absorption of fats. All of these are correct.Incorrect
Mixing ingested foods with gastric juices to form chyme.
Carbohydrates are composed of all of the following except: Carbon Nitrogen Oxygen Hydrogen
Nitrogen
Phytochemicals are Nutrients available in vitamin and mineral supplements only Essential parts of a diet found in plant and animal sources Essential chemicals found in animal products that provide a variety of health benefits Non-essential, physiologically active compounds found in plants that provide a variety of health benefits
Non-essential, physiologically active compounds found in plants that provide a variety of health benefits
Which is not an essential nutrient? Lipids Water Minerals Phytochemicals Protein
Phytochemicals
When energy intake exceeds energy expenditure a person is in: Elevated energy balance Positive energy balance Energy equilibrium Negative energy balance
Positive energy balance
Macronutrients include protein, carbohydrate, vitamins, minerals, water, lipid Protein, carbohydrate, lipid, water carbohydrate, lipid, protein vitamins, minerals, water protein, carbohydrate, lipid, vitamins
Protein, carbohydrate, lipid, water
This type of study is considered the gold standard of experimental research. Case-control studies Cohort studiesIncorrect Randomized control trials Prospective studies Retrospective studies
Randomized control trials
Fiber can be _____ or _____ and is linked by _____ bonds. Functional, conditional, beta Functional, dietary, alpha Soluble, insoluble, beta Soluble, insoluble, alpha Insoluble, conditional, beta
Soluble, insoluble, beta
Accessory organs of the digestive tract include all the following except: Liver Gallbladder Spleen Pancreas All of the above are accessory organs.
Spleen
What type of claim is "calcium builds strong bones and teeth"? Structure/function claim Health claim Nutrient claimIn Preliminary health claim
Structure/function claim
An early stage of nutrient deficiency where symptoms often are undetectable is referred to as: Overnutrition Dysfunctional health status Subclinical nutrition Functional nutrient impairment Severe undernutrition
Subclinical nutrition
The three primary uses of for energy are: Thermic effect of food, basal metabolism, physical activity Basal metabolism, thermogenesis, physical activity Thermogenesis, thermic effect of food, maintaining body temperature Basal metabolism, nervous system activity, thermic effect of food none of the above
Thermic effect of food, basal metabolism, physical activity
Digestible carbohydrates are important for blood glucose control and heart health because: They slow glucose absorption and inhibit cholesterol absorption from the diet They increase glucose and cholesterol absorption from the diet They absorb water and expand the GI tract which carries more glucose to the large intestine They are nutrient dense resulting in weight loss They inhibit depositing of glucose and cholesterol in the vasculature
They slow glucose absorption and inhibit cholesterol absorption from the diet
Fat-soluble vitamins include: Vitamins A, D, E, and K Vitamins A, B, C, and E Vitamins C, D, E, and K Vitamins A, B, D, and E
Vitamins A, D, E, and K
The initial rapid weight loss that is seen in restricted carbohydrate diets is due to: Protein catabolism used for gluconeogenesis Fat loss and protein losses due to lower calorie intake Water loss as glycogen stores are depleted Fat loss from adipose tissue none of the above
Water loss as glycogen stores are depleted
The stomach is protected from digesting itself by producing a thick layer of mucus antipepsin that destroys digestive substances. bicarbonate when food is in the stomach. hydroxyl ions to neutralize the acid pepsinogen from hydrochloric acid.
a thick layer of mucus
Weight loss maintenance is best achieved by including: A higher carbohydrate and lower fat diet Consistent lifestyle change Regular physical activity Eating breakfast all of the above
all of the above
Amylose and amylopectin contain ___________ bonds, which are responsible for the digestibility of these starches. alpha beta alpha and beta gamma
alpha
Which essential fatty acid is responsible for lowering the risk of coronary heart disease? alpha-linolenic linoleic omega-6 fatty acids omega-9 fatty acids None of these choices are correct.
alpha-linolenic
Humans can digest a carbohydrate if the glucose bond is ________. an alpha bond a beta bond a gamma bond a peptide
an alpha bond
A condition of self-induced semi-starvation is called ________. bulimia anorexia nervosa kwashiorkor baryophobia
anorexia nervosa
Which of the following is classified as a non-nutritive sweetener? sorbitol honey aspartame mannitol
aspartame
Which of the following foods contains the least amount of lactose per serving? frozen yogurt ice cream bagel swiss cheese
bagel
For most adults, the greatest portion of their energy expenditure is for ________. physical activity basal metabolism thermic effect of food None of these choices are correct.
basal metabolism
Energy-yielding nutrients include vitamins, minerals, and water carbohydrates, proteins, and fats carbohydrates, proteins, fats, minerals, and vitamins carbohydrates, lipids, minerals, vitamins, and water
carbohydrates, proteins, and fats
Gallstones are formed mainly from ________. pancreatic secretions cholesterol phospholipids minerals
cholesterol
A factor that can decrease BMR is ________. consuming a very low-energy diet having a high fever long endurance exercise being pregnant
consuming a very low-energy diet
Dietary sugars and starches are called "protein sparing," which means ________. sugars and starches can substitute for dietary protein when it comes to body protein synthesis dietary protein can be used for protein synthesis and other vital processes, rather than being used as a source of energy sugars and starches are converted to fat, and then converted to glucose for use as blood sugar sugars and starches are converted by the liver to ketone bodies
dietary protein can be used for protein synthesis and other vital processes, rather than being used as a source of energy
Lactose, sucrose, and maltose are _____ and are formed by a ______ reaction. monosaccharides, condensation. monosaccharides, hydrolysis. disaccharides, condensation. polysaccharides, hydrolysis. disaccharides, hydrolysis.
disaccharides, condensation.
The secretions of the gallbladder, liver, and pancreas enter the stomach by way of the illeocecal valve. ileum by way of a common duct. jejunum by way of the pyloric sphincter duodenum by way of the sphincter of Oddi. stomach by way of a common bile duct.
duodenum by way of the sphincter of Oddi.
Which structure prevents food and liquid from entering the airway? tongue epiglottis salivary glands lower esophageal sphincter
epiglottis
In the process of swallowing, food cannot normally enter the trachea because the ________. tongue directs the flow of food down the esophagus and away from the trachea esophageal sphincter shuts off the passage to the larynx epiglottis covers the larynx trachea does not connect to the esophagus
epiglottis covers the larynx
Three important monosaccharides are: sucrose, fructose, and glycogen. fructose, glucose, and galactose. ribose, maltose, raffinose lactose, fructose, and glucose. maltose, sucralose, and lactose.
fructose, glucose, and galactose.
Galactose and fructose are converted to _____ in the liver glucose polysaccharides amylopectin glycogen sucrose
glucose
The enzyme sucrase breaks down sucrose into ________. glucose + glucose lactic acid glucose + fructose glucose + maltose
glucose + fructose
By definition, energy-dense foods are ALL ________. high in calories high in water high in fiber high in volume
high in calories
Margarine is usually made by a process called ________, in which hydrogen atoms are added to double covalent bonds in the polyunsaturated fatty acids found in vegetable oils. saturation isomerization esterification hydrogenation
hydrogenation
When energy intake is greater than energy output, body weight generally ________. remains the same increases decreases None of these choices are correct.
increases
The best type of fiber to eat for reducing constipation is ________. glycogen crude fiber soluble fiber insoluble fiber
insoluble fiber
While _________ suppresses gluconeogenesis, ____________ increases glycogen breakdown. glucagon; insulin insulin; glucagon insulin; glucose cortisol; glucagon
insulin; glucagon
A weight-reduction program should be considered successful only when the weight loss ________. exceeds 10% of starting weight is maintained results in a BMI of below 25Incorrect All of these choices are correct.
is maintained
Which of the following is NOT considered a major organ in digestion? small intestine liver large intestine esophagus mouth
liver
Anorexic individuals have trouble maintaining normal body temperature because of ________. loss of body fat as insulation lack of appropriate clothing as the person tries to show off his/her extreme thinness increased synthesis of the thyroid hormone wearing baggy clothes
loss of body fat as insulation
Which lipoprotein is responsible for transporting cholesterol from the liver to tissues? chylomicron low-density lipoprotein (LDL) high-density lipoprotein (HDL) chylomicron remnant
low-density lipoprotein (LDL)
Fat digestion begins in the ________. intestines stomach mouth liver
mouth
Human digestion of food begins in the _______, where the enzyme _____ breaks down a small amount of starch. mouth; amylase stomach; pepsin small intestine; amylase mouth; lipase
mouth; amylase
Bicarbonate ions (HCO3-) from the pancreas ________. neutralize the mucus and enzymes in the stomach are synthesized in the pyloric sphincter neutralize the bile in the duodenum neutralize the acid contents in the small intestine
neutralize the acid contents in the small intestine
Sodium bicarbonate and digestive enzymes are secretions from which digestive system organ? small intestine liver stomach large intestine pancreas
pancreas
Which of the following digestive disorders is caused by the bacterium Helicobacter pylori? flatulence constipation diarrhea peptic ulcer
peptic ulcer
The main structural material of the body is ________. lipid carbohydrate protein minerals
protein
The gastric secretion pepsin is necessary for ________. preventing peptic ulcer formation protein digestion vitamin B-12 absorption destruction of harmful bacteria and viruses
protein digestion
Anorexia nervosa can be defined as compulsive eating purging hyperactivity psychological denial of appetite
psychological denial of appetite
Lipids that are mostly solid at room temperature are considered ________ fatty acids. trans hydrogenated unsaturated saturated
saturated
During hydrogenation, trans fatty acid chains become more: unsaturated and straighter unsaturated and longer saturated and longer saturated and straighter unsaturated and saturated
saturated and straighter
Villi are found mainly in the ________. arge intestine small intestine esophagus stomach
small intestine
Secretions from the pancreas include ________. HCl and digestive enzymes sodium bicarbonate and digestive enzymes cholecystokinin and sodium bicarbonate All of these responses are correct.
sodium bicarbonate and digestive enzymes
Carbohydrates can be described as sugars, starches, glycogen, and fibers compounds needed in tiny amounts made of building blocks called amino acids inorganic molecules regulating chemical reactions and comprising part of some body structures
sugars, starches, glycogen, and fibers
An important function of carbohydrates is to supply energy promote growth and tissue repair provide amino acids absorb and transport vitamins All of these answers are correct
supply energy
The integration site for satiety regulation is: the hypothalamus the parathyroid the pituitary the nervous system the thyroid
the hypothalamus
Negative energy balance is recommended: for the elderly during periods of growth to reduce body fat in pregnancy in childhood
to reduce body fat
Food components that MUST be listed on the Nutrition Facts panel include ________. sugars, dietary fiber, and fluoride total carbohydrates, sugars, dietary fiber, and calcium sugars, dietary fiber, and monounsaturated fat cholesterol, sugars, calcium, and B-vitamins
total carbohydrates, sugars, dietary fiber, and calcium
The most common lipid found in food and in the body is: cholesterol triglycerides phospholipids eicosanoids bile
triglycerides
Which of the following is a vital component of the body, acting as a solvent, lubricant, temperature regulator, and transport medium: fat carbohydrate protein water
water
