NUIP 3010 - Quiz 1

Optimal nutrition means that a person maintains their ideal body weight.

false Optimal nutrition means that a person receives and uses adequate nutrients obtained from a varied and balanced diet of carbohydrates, fats, proteins, minerals, vitamins, and water. Page 5.

Which factors place a person at the greatest risk for malnutrition?

poor eating habits, a continuously stressful environment with little or no available food, or a disease state Malnutrition appears when nutritional reserves are depleted and nutrient and energy intake is not sufficient to meet day-to-day needs or added metabolic stress. See page 5.

Which of the following is not a category of nutrient recommendations that is included in the DRIs?

required daily allowance Recommended Dietary Allowances would be a correct answer but not Required Daily Allowance; page 6.

The fundamental principles of nutrient interactions include __________.

(1) specific metabolic functions for individual nutrients and (2) no nutrient works alone (1) specific metabolic functions for individual nutrients and (2) no nutrient works alone.: The fundamental principles of nutrient interaction are: (1) individual nutrients have many specific metabolic functions, including primary and supporting roles, and (2) no nutrient ever works alone. Page 3

A patient is to receive 2400 kcal/day while recovering from a motor vehicle accident. He is to receive 50% of calories from carbohydrates, 25% of calories from fat, and 25% of calories from protein. Which of the following represents the appropriate calories for each substrate?

1200 kcal from carbohydrate, 600 kcal from fat, and 600 kcal from protein 1200 kcal from carbohydrate, 600 kcal from fat, and 600 kcal from protein: 2400 kcal x 0.50 = 1200 kcal from carbohydrates; 2400 kcal x 0.25 = 600 kcal from fat; and 2400 kcal x 0.25 = 600 kcal from protein. Page 4.

The number of kilocalories provided by 1 slice of bread that contains 30 g carbohydrate, 3 g protein, and 1 g fat is _____ kcal.

141 141: Calculate as follows: Carbohydrate provides 4 kcal/g, protein provides 4 kcal/g, and fat provides 9 kcal/g. Therefore:30 g carbohydrate x 4 kcal/g = 120 kcal, 3 g protein x 4 kcal/g = 12 kcal, 1 g fat x 9 kcal/g = 9 kcal; Sum = 141 total kcal (120 kcal + 12 kcal + 9 kcal). See page 4.

A bagel that provides 40 g of carbohydrate, 4 g of protein, and 1 g of fat provides __________.

185 kcal Carbohydrates have 4 kcal/g, 40 g x 4 kcal = 160 kcal; protein has 4 kcal/g x 4 g protein = 16 kcal from protein; fat has 9 kcal per gram x 1 gram = 9 kcal from protein. 160 kcal + 16 kcal + 9 kcal = 185 kcals. See page 4.

The number of kilocalories from protein in a sandwich that contains 15 g protein is _____ kcal.

60 Protein provides 4 kcal/g. Thus, 15 g protein 4 kcal/g = 60 kcal. See page 4.

You are asked to help at a local community function by planning general meals for a local dinner meeting once a month for the elderly. Tools most helpful in planning a healthy meal include the ____________.

MyPlate food guidance system MyPlate, provided by the U.S. Department of Agriculture, provides a valuable tool for meal planning, providing serving sizes for each food group and the ability to create a balanced meal from each group listed. Page 7.

Diets that are most likely to provide optimal nutrition contain ____________.

a variety of foods Optimal nutrition means that a person receives and uses adequate nutrients obtained from a varied and balanced diet; page 5.

When not enough scientific evidence is available to establish a Recommended Dietary Allowance (RDA), the value used to guide intake is called the __________.

adequate intake (AI) AI is used as a guide when not enough scientific data are available to establish the RDA figure. Both the RDA and the AI can be used as goals for individual intake. Page 7.

The basic structural units (i.e., building blocks) of protein are __________.

amino acids

You are asked to explain the Dietary Guidelines for Americans to an adult community evening class at the local college. The most appropriate areas to cover in teaching this topic include __________.

appropriate amounts of sodium, saturated fat, cholesterol, trans-fatty acids, whole grains, and alcohol The Dietary Guidelines for Americans include messages regarding foods to include in a healthy eating pattern (fruits, vegetables, protein, dairy, grains, and oils), as well as foods to limit in a healthy eating pattern (saturated and trans fats, added sugars, and sodium). See pages 7 & 9.

The nutrients that provide the body with its primary source of fuel for heat and energy are __________.

carbohydrates Carbohydrates (e.g., starches and sugars) are the body's primary fuel to carry out necessary processes; fat is the secondary source of energy. See page 4.

The system of reference values used to represent an ideal amount of nutrient that will maximize the health benefits of each nutrient is called the __________.

dietary reference intakes (DRIs) The reference values for the nutrient intake needs of healthy individuals for each gender and age group. Page 6.

Overnutrition is characterized by ____________.

excess nutrient and/or energy intake over time Overnutrition results from excess nutrient and/or energy intake over time or occurs when excessive amounts of nutrient supplements are consumed, resulting in tissue-damaging effects. See page 5.

All countries use the Dietary Reference Intakes (DRIs) as their nutrient standards because they reflect the philosophies of the best scientists and practitioners to meet nutrition needs.

false Canadian and European standards have been developed that are similar to those of the US; however in less developed countries individuals may refer to standards such as those set by the Food and Agriculture Organization and World Health Organization. See page 7.

Although malnutrition exists in the US, it is not a big problem because most people get plenty to eat and are not undernourished.

false Dietary surveys have shown that the average American diet is suboptimal; intakes of fruits, vegetables, and dairy foods or dairy substitutes are lower than the recommended intake levels. The average American intake of foods containing undesirable components such as saturated fat, alcohol, and added sugar is considerably higher than recommended. Page 5.

In a well-balanced diet, fats should provide no more than 10%-15% of total calories.

false In a well-balanced diet fats should provide about 20-35% of the total kilocalories. Page 4.

The traditional approach to health involves identifying risk factors in advance that increase a person's chances of developing a particular health problem.

false The traditional health care approach only attempts to change when symptoms of illness or disease already exist. See page 2.

The main storage form of carbohydrates in animals is __________.

glycogen

The body's reserve store of carbohydrate is __________.

glycogen Glycogen is a polysaccharide that is the main storage form of carbohydrate. It is mainly stored in the liver and to a lesser extent in muscle tissue. See page 4.

Human energy is measured in __________.

kilocalories kilocalorie - the general term calorie refers to a unit of heat measure, and it is used alone to designate the small calorie; the calorie that is used in nutrition science and the study of metabolism is the large Calorie or kilocalorie, which avoids the use of large numbers in calculations. A kilocalorie is actually 1,000 calories, but is generally used as calorie. Page 3.

The sum of all body processes inside living cells that sustain life and health is called __________.

metabolism Metabolism is the sum of all chemical changes that take place in the body. The metabolism provides energy, builds tissue, and regulates metabolic processes in the body. Page 3

The person most at risk for malnutrition would be a(n) ____________.

middle-aged man undergoing chemotherapy for leukemia who is having difficulty eating solid and liquid food Malnutrition appears when nutrition reserves are depleted or nutrient and energy intake is not sufficient to meet the day-to-day needs along with the added metabolic stress. In this case, cancer and chemotherapy place an increased metabolic stress on the body and the patient is unable to consume enough food to meet his nutrient requirements, placing him at risk for malnutrition. Page 5.

The Dietary Reference Intakes (DRIs) address the nutrient needs of __________.

most healthy individuals for each gender and age group The DRI's reference values for the nutrient intake needs of healthy individuals for each gender and age group. See pages 6-7.

Malnutrition often is caused by __________.

prolonged hospitalization Acute trauma or chronic illness places added stress on the body, and the daily nutrient and energy intake may be insufficient to meet the needs of these patients. See page 5.

One of the main objectives for Healthy People 2020 is to ____________.

promote positive health and prevent disease Healthy People 2020 was published in 2010 by the U.S. Department of Health and Human Services. This report has a wide influence and is the focus of the nation's main objective of positive health promotion and disease prevention. Page 2.

Which of the following is the most accurate statement regarding the functions of protein?

protein is essential to tissue building and repair within the body. The primary function of proteins is to provide amino acids, which are the building units necessary to build and repair tissues within the body. This is a constant process that ensures adequate growth and maintenance of tissues for a strong body. Page 4.

Vitamins and minerals function primarily in_____________.

regulation and control of metabolic processes Vitamins and minerals are essential nutrients involved in regulation of many of the body's processes including metabolism. Page 4.

The health care professional responsible for the nutrition care for patients and clients is __________.

the registered dietitian who serves as the public health nutritionist The registered dietitian (RD), also referred to as a clinical nutrition specialist, a registered dietitian nutritionist, or a public health nutritionist, is the nutrition authority on the health care team and carries the major responsibility of nutrition care for patients and clients. See page 1.

A lifetime of good nutrition is evidenced by a well-developed body, ideal weight for height, and good muscle development.

true

The nutrients involved in metabolic regulation and control are __________.

vitamins and minerals Vitamins and minerals are the key nutrients in regulating and controlling the many chemical processes in the body. Vitamins and minerals function as coenzyme factors, which are components of cell enzymes that govern cell chemical reactions in cell metabolism. Pages 4-5.