Nutrition exam 1
how many calories are in one gram of carbohydrates?
4 calories
how many calories are in one gram of proteins?
4 calories
You have a patient who is 50 kg. Using the RDA for protein, what are their protein requirements?
40 g
how many calories are in one gram of fats?
9 calories
how is fat digested?
A minimal amount of chemical digestion of fat occurs in the mouth and stomach through the action of lingual lipase and gastric lipases, respectively. Fat entering the duodenum stimulates the release of the hormone cholecystokinin, which in turn stimulates the gallbladder to release bile. Most fat digestion occurs in the small intestine. Pancreatic lipase, the most important and powerful lipase, splits off one fatty acid at a time from the triglyceride molecule, work- ing from the outside in until two free fatty acids and a monoglyceride remain.
How is fat absorbed?
About 95% of consumed fat is absorbed, mostly in the duodenum and jejunum. Small fat particles, such as short- and medium-chain fatty acids and glycerol, are absorbed directly through the mucosal cells into capillaries. They bind with albumin and are transported to the liver via the portal vein. The absorption of larger fat particles—namely, monoglycerides and long-chain fatty acids—is more complex.
what is the difference between a complete and incomplete protein?
Complete proteins provide all nine essential amino acids in adequate amounts and proportions needed by the body for protein synthesis. These high-quality proteins include all animal sources of protein plus soy, the only plant source of complete protein Incomplete proteins also provide all the essential amino acids, but one or more are present in insufficient quantities to support protein synthesis. These amino acids are considered "limiting" in that they limit the process of protein synthesis. All plant proteins, with the exception of soy, are incomplete proteins, as is gelatin.
when can a supplement be indicated and why?
For people that are not getting enough vitamins from their diet vegans, alcoholics, picky eaters, elderly, people on a low calorie diet
In carbohydrate digestion, what gets absorbed?
Glucose, fructose, and galactose are absorbed through intestinal mucosa cells and travel to the liver via the portal vein. Small amounts of starch that have not been fully digested pass into the colon with fiber and are excreted in the stools.
Heme versus non heme iron
Heme: from animal products, absorption is normally about 15% and influenced by need nonheme: grains, vegetables, legumes, and nuts, iron absorption is enhanced when it is consumed with heme iron or vita- min C-rich foods, impaired when it is consumed at the same time as coffee, calcium, phytates
What does protein do?
Proteins help form muscles, tendons, organs, etc. enzymes help with hormones, fluid balances, and fuel the body
Describe nitrogen balance and how it is determined. Which populations are in positive, neutral and negative nitrogen balance?
Reflects the state of balance between protein break- down (catabolism) and protein synthesis (anabolism). It is determined by comparing nitrogen intake with nitrogen excretion over a specific period of time, usually 24 hours. A neutral nitrogen balance, or state of equilibrium, exists when nitrogen intake equals nitrogen excretion, indicating protein synthesis is occurring at the same rate as protein breakdown. Healthy adults are in neutral nitrogen balance. When protein synthesis exceeds protein breakdown, as is the case during growth, pregnancy, or recovery from injury, nitrogen balance is positive. A negative nitrogen balance indicates that protein catabolism is occurring at a faster rate than protein synthesis, which occurs during starvation or the catabolic phase after injury.
what are the primary enzymes for carbohydrate digestion?
Salivary amylase and pancreatic amylase
why do we need fat?
To provide energy needs To provide essential fatty acids To provide essential fat-soluble vitamins
T or F: Due to lack of sufficient data, a UL has not been established for protein or any of the amino acids. However, the Institute of Medicine warns against using any single amino acid in amounts significantly higher than those found in food.
True
Describe and know the difference between the four sets of standards that compose the Dietary Reference Intakes
Updated RDAs Estimated Average Requirement (EAR) Adequate Intake (AI) Tolerable Upper Intake Level (UL)
examples of nutrient dense foods
Vegetables/fruits Whole grains Seafood Eggs Dry beans/peas Unsalted nuts/seeds Fat-free/low-fat milk/milk products Lean meats/poultry
do we need carbohydrates?
We need carbohydrates because they are the primary energy source for the cell, carbohydrates allow "protein sparing", prevents ketosis, excess carbs are converted to glycogen, used to make nonessential amino acids, or stored as fats
why do we need vitamins?
We need vitamins because they help build blood cells ands chemicals that control our nervous system and we cannot make them on our own
A client asks why lowering saturated fat intake is necessary for lowering serum cholesterol levels. Which of the following is the nurse's best response? a. "Saturated fats raise the 'bad' cholesterol levels more than any other fat in the diet." b. "Sources of saturated fat also provide monounsaturated fat, and both should be limited to control blood cholesterol levels." c. "Saturated fat is high in calories, and excess calories from any source increase the risk of high blood cholesterol levels." d. "Saturated fats make blood more likely to clot, increasing the risk of heart attack."
a. "Saturated fats raise the 'bad' cholesterol levels more than any other fat in the diet."
A client with hyperlipidemia is prescribed niacin. The client asks if he can just include more niacin-rich foods in his diet and forgo the need for niacin in pill form. Which of the following would be the nurse's best response? a. "The dose of niacin needed to treat hyperlipidemia is far more than can be consumed through eating a niacin-rich diet." b. "You can't get the therapeutic form of niacin through food." c. "Niacin from food is not as well absorbed as niacin from pills." d. "If you are able to consistently choose niacin-fortified foods in your diet, your doctor may allow you to forgo the pills and rely on dietary sources of niacin."
a. "The dose of niacin needed to treat hyperlipidemia is far more than can be consumed through eating a niacin-rich diet."
A client says that she doesn't eat much meat. After teaching the client about serving sizes, the nurse determines that the teaching has been effective when the client states that an ounce of meat provides approximately the same amount of protein as which of the following? a. 8 oz of milk b. 8 oz of nuts c. 2 oz of cheese d. 2 eggs
a. 8 oz of milk
The nurse knows her instructions about portion sizes have been effective when the client verbalizes that 1⁄2 cup cooked cereal looks like a. A scoop of ice cream b. An adult handful c. A ping-pong ball d. A softball
a. A scoop of ice cream
The greatest percentage of calories in the diet should come from a. Carbohydrates b. Protein c. Fat d. Either carbohydrate or protein
a. Carbohydrates
When developing a teaching plan for a client who is lactose intolerant, which of the following foods would the nurse suggest as sources of calcium the client could tolerate? a. Cheddar cheese, bok choy, broccoli b. Spinach, beet greens, skim milk c. Poultry, meat, eggs d. Whole grains, nuts, and cocoa
a. Cheddar cheese, bok choy, broccoli
A client who has eaten too many dietetic candies sweetened with sorbitol may experience which of the following? a. Diarrhea b. Heartburn c. Vomiting d. Low blood glucose
a. Diarrhea
Which of the following recommendations would be most effective at helping a client maximize iron absorption? a. Drink orange juice when you eat iron-fortified breakfast cereal. b. Avoid drinking coffee when you eat red meat. c. Drink milk with all meals. d. Eat dried peas and beans in place of red meat.
a. Drink orange juice when you eat iron-fortified breakfast cereal
Which of the following recommendations would be most effective for someone wanting to eat more fiber? a. Eat legumes more often. b. Eat raw vegetables in place of cooked vegetables. c. Use potatoes in place of white rice. d. Eat fruit for dessert in place of ice cream
a. Eat legumes more often
The nurse knows her instructions about grain equivalents have been understood when the client verbalizes that one grain equivalent is equal to a. One slice of bread b. Two cups of ready-to-eat cereal c. One cup of cooked pasta d. One cup of cooked rice
a. One slice of bread
An adult in the hospital has been diagnosed with marasmus. Which of the following would you expect? a. The client has experienced severe weight loss. b. The client denies hunger. c. The client has edema and a swollen abdomen. d. The onset of the deficiency was rapid.
a. The client has experienced severe weight loss.
Which of the following are the best sources of omega-3 fatty acids? a. Salmon and trout b. Flaxseed and walnuts c. Olive and canola oils d. Cod fish and haddock
a. salmon and trout
Which of the following items contains empty calories? a. Whole milk b. Whole wheat bread c. Orange juice d. Steamed broccoli
a. whole milk
What is the RDA for protein for a healthy adult who weighs 165 pounds? a. 60 g b. 75 g c. 100 g d. 165 g
a.60g
Acceptable Macronutrient Distribution Range (AMDR)
are broad ranges for each energy nutrient, expressed as a percentage of total calories consumed. These ranges are associated with reduced risk of chronic disease and are such that an adequate intake of all nutrients can be obtained.
The client asks if the cholesterol in shrimp is the "good" or "bad" type. Which of the following would be the nurse's best response? a. "All cholesterol is bad cholesterol." b. "Bad and good refer to how cholesterol is packaged for transport through the blood. The cholesterol in food is unpackaged and neither bad nor good." c. "Good cholesterol is found in plants; bad cholesterol is found in animal sources." d. "Shrimp has good cholesterol because it is low in saturated fat; foods high in cholesterol and saturated fat are a bad source of cholesterol."
b. "Bad and good refer to how cholesterol is packaged for transport through the blood. The cholesterol in food is unpackaged and neither bad nor good."
A healthy, young adult client asks how much water he should drink daily. Which of the following would be the nurse's best response? a. "The old adage is true: drink eight 8-oz glasses of water daily." b. "Drink to satisfy thirst and you will consume adequate fluid." c. "You can't over consume water, so drink as much as you can spread out over the course of the day." d. "It is actually not necessary to drink water at all. It is equally healthy to meet your fluid requirement with sugar-free soft drinks."
b. "Drink to satisfy thirst and you will consume adequate fluid."
A client asks why sugar should be limited in the diet. Which of the following is the nurse's best response? a. "A high sugar intake increases the risk of heart disease and diabetes." b. "Foods high in sugar generally provide few nutrients other than calories and may make it hard to consume a diet that has enough of all the essential nutrients." c. "There is a direct correlation between sugar intake and the risk of obesity." d. "Sugar provides more calories per gram than starch, protein, or fat."
b. "Foods high in sugar generally provide few nutrients other than calories and may make it hard to consume a diet that has enough of all the essential nutrients."
The client asks if taking supplements of beta-carotene will help reduce the risk of cancer. Which of the following would be the nurse's best response? a. "Supplements of beta-carotene may help reduce the risk of heart disease but not of cancer." b. "Supplements of beta-carotene have not been shown to lower the risk of cancer and may even promote cancer in certain people." c. "Although evidence is preliminary, taking beta-carotene supplements is safe and may prove to be effective against cancer in the future." d. "Natural supplements of beta-carotene are generally harmless; synthetic supplements of beta-carotene may increase cancer risk and should be avoided."
b. "Supplements of beta-carotene have not been shown to lower the risk of cancer and may even promote cancer in certain people."
When developing a teaching plan for a client who is on warfarin (Coumadin), which of the following foods would the nurse suggest the client consume a consistent intake of because of their vitamin K content? a. Liver, milk, and eggs b. Brussels sprouts, cauliflower, and spinach c. Fortified cereals, whole grains, and nuts d. Dried peas and beans, wheat germ, and seeds
b. Brussels sprouts, cauliflower, and spinach
The nurse knows that instructions have been effective when the client verbalizes that the sources of synthetic trans fats are a. Red meat and full-fat dairy products b. Commercial baked goods and stick margarine c. Pretzels and nuts d. Butter and lard
b. Commercial baked goods and stick margarine
Which of the following recommendations would be most effective at increasing potassium intake? a. Choose enriched grains in place of whole grains. b. Eat more fruits and vegetables. c. Eat more seafood and poultry in place of red meat. d. Because there are few good dietary sources of potassium, it is best obtained by taking potassium supplements.
b. Eat more fruits and vegetables.
The client asks what foods are rich in protein and are less expensive than meat. Which of the following foods would the nurse recommend she eat more of? a. Breads and cereals b. Legumes c. Fruit and vegetables d. Fish and shellfish
b. Legumes
According to the Dietary Guidelines, a "nutrient of concern" that may be deficient in a typical American diet is a. Protein b. Potassium c. Vitamin C d. Zinc
b. Potassium
What is the primary function of fat? a. To facilitate protein metabolism b. To provide energy c. To promote the absorption of fat-soluble vitamins d. To facilitate carbohydrate metabolism
b. To provide energy
A client asks why eating less sodium is important for healthy people. The nurse's best response is a. "Low-sodium diets tend to be low in fat and therefore may reduce the risk of heart disease." b. "Low-sodium diets are only effective at preventing high blood pressure, not lowering existing high blood pressure, so the time to implement a low-sodium diet is when you are healthy." c. "Blood pressure tends to go up as sodium intake rises—without an obvious threshold; lowering sodium regardless of how much you consume may help prevent or delay high blood pressure." d. "Low-sodium diets are inherently low in calories and help people lose weight, which can help prevent a variety of chronic diseases."
c. "Blood pressure tends to go up as sodium intake rises—without an obvious threshold; lowering sodium regardless of how much you consume may help prevent or delay high blood pressure."
A client asks if it is better to consume folic acid from fortified foods or from a vitamin pill. Which of the following is the nurse's best response? a. "It is better to consume folic acid through fortified foods because it will be better absorbed than through pill form." b. "It is better to consume folic acid through vitamin pills because it will be better absorbed than through fortified foods." c. "Fortified foods and vitamin pills have the same form of folic acid, so it does not matter which source you use because they are both well absorbed." d. "It is best to consume naturally rich sources of folate because that form is better absorbed than the folic acid in either fortified foods or vitamin pills."
c. "Fortified foods and vitamin pills have the same form of folic acid, so it does not matter which source you use because they are both well absorbed."
What should you tell the client about taking mineral supplements? a. "Most Americans are deficient in minerals, so it is wise to take a multimineral supplement." b. "Like water-soluble vitamins, if you consume more minerals than your body needs, you will excrete them in the urine, so do not worry about taking in too much." c. "If you do not have a mineral deficiency, taking supplements can lead to a potentially excessive intake that can cause adverse health effects." d. "Mineral deficiencies do not exist in the United States, so you do not need to waste your money on them."
c. "If you do not have a mineral deficiency, taking supplements can lead to a potentially excessive intake that can cause adverse health effects."
A client states that there is no way he can eat all the vegetables recommended in his MyPlate plan. Which of the following would be the nurse's best response? a. "If you can't eat all the vegetables, make up for the difference by eating more fruit." b. "Be sure you take a daily multivitamin to provide the nutrients that may be missing from your diet." c. "Set a goal of eating larger quantities of the vegetable servings you currently eat and gradually increase the servings and variety as you become more skillful in add- ing vegetables to your diet." d. "No one can. The recommendations are only a guide. Just eat what you can."
c. "Set a goal of eating larger quantities of the vegetable servings you currently eat and gradually increase the servings and variety as you become more skillful in add- ing vegetables to your diet."
6. What should the nurse tell a client who likes fish but refuses to eat it because of fear of mercury poisoning? a. "You are justified to be concerned. To be safe, use fish oil supplements instead." b. "You can eat as much fish as you want because most fish are not contaminated with even small amounts of mercury." c. "The benefits of eating 8 oz/week of a variety of fish outweigh any potential risks from mercury." d. "As a compromise, eat 4 oz of fish per week instead of 8 oz."
c. "The benefits of eating 8 oz/week of a variety of fish outweigh any potential risks from mercury."
The nurse knows her instructions about reading labels for sodium information have been effective when the client verbalizes a. "Foods labeled as 'no salt added' are sodium free." b. "The %DV on the 'Nutrition Facts' labels is based on the current adult AI of 1500 mg Na." c. "The best way to use the 'Nutrition Facts' label is to compare the sodium content or %DV of one brand or variety of a food to another." d. "Spaghetti sauce labeled 'reduced sodium' has less sodium in it than spaghetti sauce labeled as 'light in sodium.'"
c. "The best way to use the 'Nutrition Facts' label is to compare the sodium content or %DV of one brand or variety of a food to another."
Which population is at risk for combined deficiencies of thiamin, riboflavin, and niacin? a. Pregnant women b. Vegetarians c. Alcoholics d. Athletes
c. Alcoholics
The nurse knows her instructions about choosing dairy products that are lactose free have been effective when the client verbalizes she should consume more a. Whole milk b. Fat-free milk c. Cheddar cheese d. Pudding
c. Cheddar cheese
The Dietary Guidelines for Americans recommend Americans increase their intake of a. Refined grains b. Beef, pork, and chicken c. Fat-free or low-fat milk d. Calories from solid fats
c. Fat-free or low-fat milk
A client who is in a positive nitrogen balance is most likely to be a. A healthy adult b. Starving c. Pregnant d. Losing weight
c. Pregnant
The nurse knows that instructions have been effective when the client verbalizes that a source of complete, high-quality protein is found in a. Peanut butter b. Black-eyed peas c. Soy burgers d. Corn
c. Soy burgers
The client wants to eat fewer calories and lose weight by substituting regularly sweetened foods with those that are sweetened with sugar alternatives. Which of the following would be the most effective substitution? a. Sugar-free cookies for regular cookies b. Sugar-free chocolate candy for regular chocolate candy c. Sugar-free soft drinks for regular soft drinks d. Sugar-free ice cream for regular ice cream
c. Sugar-free soft drinks for regular soft drinks
"Moderate" alcohol consumption is a. Three to four drinks per week for women, six to eight drinks per week for men b. Up to one drink per day for both men and women c. Up to one drink per day for women, up to two drinks per day for men d. Up to two drinks per day for women, up to three drinks per day for men
c. Up to one drink per day for women, up to two drinks per day for men
A client is diagnosed with pernicious anemia. What vitamin is he not absorbing? a. Folic acid b. Vitamin B6 c. Vitamin B12 d. Niacin
c. Vitamin B12
Which vitamin is given in large doses to facilitate wound and bone healing? a. Vitamin A b. Vitamin D c. Vitamin C d. Niacin
c. Vitamin C
The nurse knows her explanation of glycemic index was effective when the client says which of the following? a. "Choosing foods that have a low glycemic index is an effective way to eat healthier." b. "Low glycemic index foods promote weight loss because they do not stimulate the release of insulin." c. "Glycemic index may help me choose the best foods to eat before, during, and after training." d. "Glycemic index is a term to describe the amount of refined sugar in a food."
c."Glycemic index may help me choose the best foods to eat before, during, and after training."
what are the symptoms of dehydration?
characterized by impaired mental function, impaired motor control, increased body temperature during exercise, increased resting heart rate when standing or lying down, and an increased risk of life-threatening heat stroke.
How and where is a protein digested and absorbed?
chemical digestion begins in the stomach- hydrochloric acid breaks proteins into peptide bounds, majority of digestion and absorption is in the small intestine
What types of patients might need increased protein?
chronic pulmonary pts, aids pts, homeless, dieters, drug and alcohol abusers, and the elderly
5. Which statement indicates that the client understands the instruction about using a vitamin supplement? a. "USP on the label guarantees safety and effectiveness." b. "Natural vitamins are always better for you than synthetic vitamins." c. "Vitamins are best absorbed on an empty stomach." d. "Taking a multivitamin cannot make up for poor food choices."
d. "Taking a multivitamin cannot make up for poor food choices."
A client says he never adds salt to any foods that his wife serves, so he believes he is consuming a low-sodium diet. Which of the following is the nurse's best response? a. "If you don't add salt to any of your foods, you are probably eating a low-sodium diet. Continue with that strategy." b. "Even though you aren't adding salt to food at the table, your wife is probably salting food as she cooks. She should stop doing that." c. "Lots of foods are naturally high in sodium, such as milk and meat; in addition to not using a salt shaker, you must also limit foods that are naturally high in sodium." d. "The major sources of sodium are processed and convenience foods. Limiting their intake makes the biggest impact on overall sodium intake."
d. "The major sources of sodium are processed and convenience foods. Limiting their intake makes the biggest impact on overall sodium intake."
Which statement indicates the client understands vegetarian diets? a. "Vegetarians need to eat more calories than nonvegetarians in order to spare protein." b. "Vegetarian diets are always healthier than nonvegetarian diets." c. "Vegetarians usually do not consume enough protein." d. "Vegetarians may need to take supplements of iron, vitamin B12, and calcium."
d. "Vegetarians may need to take supplements of iron, vitamin B12, and calcium."
Which statement indicates the client understands about choosing low-fat foods from MyPlate? a. "All items within a food group have approximately the same amount of fat." b. "You don't have to consciously select low-fat items because the empty calorie allowance will account for higher fat choices." c. "It is best to eliminate as much fat from the diet as possible." d. "Within each food group, the foods lowest in fat should be chosen most often."
d. "Within each food group, the foods lowest in fat should be chosen most often."
A client is on a low-calorie diet that recommends she test her urine for ketones to tell how well she is adhering to the guidelines of the diet. What does the presence of ketones signify about her intake? a. It is too high in protein. b. It is too high in fat. c. It is too high in carbohydrates. d. It is too low in carbohydrates.
d. It is too low in carbohydrates.
When developing a teaching plan for a client who needs to limit saturated fat, which of the following foods would the nurse suggest the client limit? a. Seafood and poultry b. Nuts and seeds c. Olive oil and canola oil d. Red meat and full-fat dairy products
d. Red meat and full-fat dairy products
Which of the following sources of protein would be most appropriate on a low-fat diet? a. Eggs b. Ground chicken c. Boiled ham d. Turkey breast without skin
d. Turkey breast without skin
Compared to refined grains, whole grains have more a. Folic acid b. Vitamin A c. Vitamin C d. Phytochemicals
d. phyochechemicals
What is the process of carbohydrate digestion?
digestion begins in the mouth (broken down by salivary amylase), most digestion occurs in the small intestine where pancreatic amylase breaks complex carbohydrates into short chains and disaccharides. Simple carbs are broken down into monosaccharides
what are the basic characteristics of vitamins?
essential organic compounds made of carbon, hydrogen, oxygen, and others, facilitate biochemical reactions to help regulate body processes
what are the basic functions of vitamins?
facilitate energy yielding chemical reactions function as co-enzymes antioxidants
T or F: "Good" fats—namely, polyunsaturated and monounsaturated fats—may help to lower LDL cholesterol when used in place of saturated fat. Omega-3 fish oils are also "good": they lower triglyceride levels; decrease platelet aggregation; and may decrease inflammation in rheumatoid arthritis, Crohn disease, and ulcerative colitis.
false
T or F: "Natural" vitamins are not naturally better.
false
T or F: Adverse side effects can occur from taking large doses of certain water-soluble vitamins over a long period of time. For instance, adverse effects can be seen from large doses of B6 (neuropathy) and niacin (flushing).
false
T or F: Although "Nutrition Facts" labels do not distinguish between natural and added sugars, they do list the total sugar content per serving.
false
T or F: Although enrichment returns certain B vitamins and iron lost through processing, other vitamins, minerals, phytochemicals, and fiber are not replaced, so whole wheat bread is nutritionally superior to white or "wheat" bread. Enriched white bread offers the advantage of being fortified with folic acid.
false
T or F: Because fat-soluble vitamins are stored, a daily intake is not considered essential. It is recommended that water-soluble vitamins be consumed daily because they are not stored in the body.
false
T or F: Cost and quality are not necessarily related in vitamins.
false
T or F: Eating less saturated fat has a greater impact on lowering serum cholesterol than does simply limiting cholesterol intake.
false
T or F: Even though some margarines contain more trans fats than butter, the com- bined amount of "bad" fat (saturated fat plus trans fat) is higher in butter than in margarine, even stick margarine. In addition, butter contains cholesterol; margarine generally does not.
false
T or F: Fish oils are not essential in the diet because the body can convert alpha-linolenic acid to EPA and DHA, although only in limited quantities. Vegetarians do not appear to suffer adverse effects from eliminating fish from their diets.
false
T or F: Fruits generally provide negligible protein, and oils are protein free.
false
T or F: Healthy adults are in neutral nitrogen balance: protein synthesis is occurring at the same rate as protein breakdown.
false
T or F: In theory, most healthy adults should be able to obtain all the nutrients they need by choosing a varied diet of nutrient-dense foods. Exceptions include the follow- ing: (1) people older than 50 years should consume synthetic vitamin B12 from fortified food or supplements, (2) women who are capable of becoming pregnant need synthetic folic acid, and (3) anyone who obtains insufficient sunlight exposure needs supplemental vitamin D.
false
T or F: MyPlate specifies how many cups or ounces a person should consume from each group instead of using the vague term "servings."
false
T or F: Natural folate in foods is only half as available to the body as synthetic folic acid.
false
T or F: Nonnutritive sweeteners approved for use in the United States are safe in amounts within the ADI. The exception is the use of aspartame by people who have phenylketonuria.
false
T or F: Over the course of a day, if the food consumed is varied and contains sufficient calories, most vegetarian diets meet or exceed the RDA for protein.
false
T or F: Properly planned vegetarian diets are nutritionally adequate during all phases of pregnancy and lactation.
false
T or F: Sugar has not been proven to cause hyperactivity in children.
false
T or F: The 30% guideline refers to the total diet, not individual foods. Over the course of the day, high-fat items (e.g., canola oil, peanut butter) are balanced by low-fat and fat-free items (nonfat milk, grains, vegetables, and fruit).
false
T or F: The DRIs are most often used by dietitians to plan and evaluate menus and by researchers studying nutrition. Because they focus on nutrients, not foods, they are of limited value in teaching people how to choose healthy diets.
false
T or F: The RDAs are intended for healthy people and also people at risk of chronic disease.
false
T or F: The Tolerable Upper Intake Level is the highest intake of a nutrient that does not produce any adverse effects. There is no advantage in consuming amounts greater than the RDA.
false
T or F: The body cannot distinguish between the sugar in fruit and the sugar in candy. However, the package of nutrients in fruit (vitamins, minerals, fiber, phytochemicals) is better than the package of nutrients in candy (few to no other nutrients with the possible exception of fat).
false
T or F: The most commonly consumed American foods provide 1 to 3 g fiber per serving, which is why most Americans typically eat only about one-half the recommended intake of fiber.
false
T or F: The quality of a protein is determined by the balance of essential amino acids provided.
false
T or F: There are no proven risks to having a high protein intake.
false
T or F: USP on a vitamin label means that the product passes tests that evaluate disintegration, dissolution, strength, and purity. It does not mean the product is safe. For instance, large doses of vitamin A are not safe, but they may have USP on the label.
false
T or F: Unlike glucose and fat, the body is not able to store excess amino acids for later use.
false
T or F: Vegetable oils are still vegetable oils, even when they are lightly or partially hydrogenated; therefore, the term "vegetable oil" is not synonymous with trans fat free.
false
T or F: Vitamins are needed to release energy from carbohydrates, protein, and fat but are not a source of energy (calories).
false
t or f: All digestible carbohydrates—whether sugars or starch—provide 4 cal/g. Insoluble fiber does not provide calories because it is not digested; the mix of fiber in food may provide 1.5 to 2.5 cal/g.
false
T or F: Saturated fatty acids are found in varying proportions in all sources of fat. A fat labeled as "saturated" has saturated fatty acids providing the biggest percentage of fat in that item. Animal products (meat and full-fat dairy items) and coconut, palm kernel, and palm oils are considered saturated fats.
false ?
what is the difference between fat and water soluble vitamins?
fat soluble vitamins does not dissolve in water but in oils, water soluble vitamins dissolve in water
what are the sources of carbohydrates?
grains, vegetables, fruit, dairy,
what is the general chemistry and function of minerals?
inorganic elements that are from the earth that do not undergo digestion, minerals always keep their chemical identity, only lost when soaked in water, function to provide structure to body tissues and to regulate body processes such as fl uid balance, acid-base balance, nerve cell transmission, muscle contraction, and vita- min, enzyme, and hormonal activities
What are the trace minerals and their functions?
iron: Oxygen transport via hemoglobin and myoglobin; constituent of enzyme systems zinc: Tissue growth and wound healing, sexual maturation and reproduction; constituent of many enzymes in energy and nucleic acid metabolism; immune function; vitamin A transport, taste perception Iodine: Component of thyroid hormones that regulate growth, development, and metabolic rate Selenium: Component of antioxidant enzymes, immune system functioning, thyroid gland activity Used in the production of hemoglobin; component of several enzymes; used in energy metabolism Manganese: Component of enzymes involved in the metabolism of carbohydrates, protein, and fat, and in bone formation fluoride: Formation and maintenance of tooth enamel, promotes resistance to dental decay, role in bone formation and integrity Chromium: Cofactor for insulin Molybdenum: Component of many enzymes; works with riboflavin to incorporate iron into hemoglobin
Adequate Intake (AI)
is set when an RDA cannot be determined due to lack of sufficient data on requirements.
Tolerable Upper Intake Level (UL)
is the highest level of average daily nutrient intake that is likely to pose no risk of adverse health effects to almost all individuals in the general population.
Which foods provide omega-3 fatty acids?
mackerel, salmon, cod, herring, oyster, sardines, anchovies, caviar, flax seeds, chai seeds
what are the major minerals and their basic functions?
magnesium: Bone formation, nerve transmission, smooth muscle relaxation, protein synthesis, carbohydrate metabolism, enzyme activity potassium: Fluid and electrolyte balance, acid-base balance, nerve impulse transmission, catalyst for many metabolic reactions, involved in skeletal and cardiac muscle activity sodium: Fluid and electrolyte balance, acid-base balance, maintains muscle irritability, regulates cell membrane permeability and nerve impulse transmission chloride: Fluid and electrolyte balance, acid-base balance, component of hydrochloric acid in stomach phosphorus: Bone and teeth formation and maintenance, acid-base balance, energy metabolism, cell membrane structure, regulation of hormone and coenzyme activity sulfur: Component of disulfide bridges in proteins; component of biotin, thiamin, and insulin calcium: Bone and teeth formation and maintenance, blood clotting, nerve transmission, muscle contraction and relaxation, cell membrane permeability, blood pressure
Where are saturated fats found?
meats, whole-milk dairy products, and egg yolks. The only vegetable fats that are saturated are palm oil, palm kernel oil, and coco- nut oil.
what organs are involved in carbohydrate digestion?
mouth, stomach, small intestine, large intestine
vitamin D
not an essential nutrient because the body makes it through the skin and liver (pro hormone) D2 and D3 maintains blood concentration of calcium and phosphorous, plays role in immune function, may be involved in regulating cell growth deficiency: rickets and osteomalacia found in fish, eggs yolks, some livers, mushrooms RDA: 600 iu
Where are unsaturated fats found?
olives, olive oil, canola oil, avocado, peanut oil, and most other nuts.
what is the difference between omega-3 fatty acids and omga 6s?
omega 6: linoleic acid (soy, corn oil, safflower, sunflower) Arachidontic acids (meat, eggs) Omega 3: Alpha-linolenic acid (flax, walnut, chia, hemp) ^^^ breaks into DHA and EPA-fish oils DHA is the primary brain healthy and development helper EPA is HIGHLY antiinflammatory
how does protein differ from carbohydrates and fats?
protein is not specifically used for energy, amino acids help build the body
what does it mean to "spare" protein?
protein—both dietary and body—from being burned for calories, an adequate supply of energy from carbohydrate and fat is needed.
what are the basic functions of water?
provides cells shape and structure, regulates body temp, aids in digestion and absorption, transports oxygen and nutrients, solvent for vitamins, minerals, glucose, and amino acids
What is the difference between a saturated and unsaturated fatty acid?
saturated: are straight-line molecules that can pack tightly together; thus, they are solid at room temperature. unsaturated: acid does not have all the hydrogen atoms it can potentially hold; therefore, one or two double bonds form between carbon atoms in the chain. Because of the double bond, unsaturated fatty acids are physically kinked and unable to pack together tightly; they are liquid at room temperature and are referred to as "oils."
Explain what the Recommended Dietary Allowances represent
the United States and Canada established recommended levels of nutrients set at a level to protect people from nutrient-defi ciency diseases.
what does fat do?
the primary function is to fuel the body, deposits insulate and cushion internal organs to protect them from mechanical injury. Fat under the skin helps to regulate body temperature by serving as a layer of insulation against the cold. And dietary fat facilitates the absorption of the fat-soluble vitamins A, D, E, and K when consumed at the same meal.
T or F: All fats, whether saturated or unsaturated, provide 9 cal/g compared to 4 cal/g from carbohydrates and protein.
true
T or F: All fermentable carbohydrates, whether sweet or not, promote dental decay by feeding bacteria in the mouth that damage tooth enamel.
true
T or F: All food fats are a blend of saturated, polyunsaturated, and monounsaturated fatty acids. The description of a fat as "saturated" means that there are more saturated fatty acids than polyunsaturated or monounsaturated fatty acids in that source, not that saturated fatty acids are the only fatty acids present.
true
T or F: Both the American Cancer Society and American Heart Association recommend a plant-based diet to reduce the risk of chronic disease.
true
T or F: Endogenous cholesterol synthesis is generally two to three times higher than the average cholesterol intake in the United States.
true
T or F: Most Americans consume more protein than they need.
true
T or F: MyPlate is actually a group of 12 different Daily Food Plans so that dietary advice can be personalized for a person's gender, age, height, weight, and activity patterns.
true
T or F: MyPlate, like its predecessor, is the graphic designed to illustrate the Dietary Guidelines for Americans.
true
T or F: Soft drinks contribute more added sugar to the average American diet than any other food or beverage.
true
T or F: Soy protein is complete. It is a high biologic value protein and is comparable in quality to animal protein.
true
T or F: Starch, the storage form of carbohydrates in plants, is made from hundreds to thousands of glucose molecules.
true
T or F: The Dietary Guidelines for Americans are intended to help people attain and maintain a healthy weight, reduce the risk of chronic disease, and promote wellness in Americans 2 years of age and older.
true
T or F: Too much variety can contribute to overeating, depending on how variety is achieved. Variety in fruit and vegetables has a positive impact on the nutritional adequacy of the diet without promoting excessive calorie intake. Conversely, variety in snacks, entrees, and high-carbohydrate foods may contribute to overeating. Isn't it generally harder to limit food intake at a buffet than a traditional restaurant?
true
T or F: Under optimal conditions, such as exposing unprotected skin to the sun for several minutes, the body can make all the vitamin D it needs provided that kidney and liver functions are normal. However, sunscreen, smog, dark skin, clothing, and dense cloud cover hinder vitamin D synthesis.
true
T or F: Vitamins differ in their vulnerability to air, heat, light, acids, and alkalis. Proper food handling and storage, especially of fruits and vegetables, are needed to preserve vitamin content.
true
T pr F: Discretionary calories can be "extras," but extra may not translate to extra food if selections within the food plan are not ones that are lowest in fat and added sugars. Discretionary calories may be used to choose higher calorie foods within the existing plan instead of adding extra food.
true
Estimated Average Requirement (EAR)
values are used to determine RDA values; they are not used as a stand-alone reference.
how are carbohydrates related to health?
whole grains help lower the risk of cardiovascular disease, cancer, type II diabetes, obesity, and weight gain. carbohydrates increase bulk and help BM.
who is at risk for dehydration?
young adults, elderly, those with chronic illnesses, patients that are vomiting/ diarrhea
what is the relationship between cooper and zinc?
zinc can lead to the inhibition of copper absorption leading to mineral deficiency
