Ch. 1 HW - Nutrition

Regulation of body processes is a major function of which classes of nutrients? Select all that apply. - Lipids - Carbohydrates - Vitamins - Water - Proteins - Minerals

+ Lipids - Carbohydrates + Vitamins + Water + Proteins + Minerals All but Carbohydrates Explanation: Vitamins and minerals work as cofactors for enzymes of human metabolism. Lipids and proteins are used to make hormones, which also regulate body processes. Water regulates body temperature and also participates in chemical reactions in the body.

Grains lose vitamins, minerals, and other beneficial substances during processing. True or False

True Explanation: In general, the more refined a food is, the more processing it has undergone before it is consumed. As a result, the food has lost many vitamins, minerals, and other beneficial substances.

Which of the following food marketing efforts can influence an individual's food selections? a) food packaging b) placement of products on shelves c) all of the choices are correct d) advertising of social media

c) All of the choices are correct • Food packaging • Placement of products on shelves • Advertising on social media Explanation: Consumers may not realize the impact that food marketing has on their diets. Food marketers often develop food packaging intended to attract buyers, and the layout of most supermarkets is designed to encourage consumers to purchase foods. Food marketing efforts also include media advertising, which relies heavily on the visual sense to attract people to try food products, regardless of their nutritional value.

Which of the following factors does NOT have a major influence on a typical American college student's food choices? a) Is convenient b) Is nutrient-dense c) Is inexpensive d) Tastes good

b) Is nutrient-dense Explanation: When hungry, the typical college student may just want to eat "good food," which is something that tastes good, is inexpensive, and requires little preparation.

Education influences a person's food selections. True or False

True Explanation: Many factors influence a person's eating practices including family, childhood experiences, peers, ethnic background, education, occupation, and income.

A kilocalorie is a unit of energy used to describe the amount of energy in a food or beverage. Which definition best describes how much energy is in one kilocalorie? a) a kilocalorie is the amount of heat energy needed to raise the temperature of 1 liter of water by 1° Celsius. b) a kilocalorie is the amount of heat energy needed to raise the temperature of 1 kilogram of water by 1° Fahrenheit. c) a kilocalorie is the amount of heat energy needed to raise the temperature of 1 pound of water by 1° Celsius. d) a kilocalorie is the amount of heat energy needed to raise the temperature of 1 gallon of water by 1° Fahrenheit.

a) A kilocalorie is the amount of heat energy needed to raise the temperature of 1 liter of water by 1° Celsius. Explanation: A Calorie (kilocalorie) is the heat energy needed to raise the temperature of 1000 g (a liter) of water 1° Celsius (C).

The Dietary Supplement Health and Education Act (DSHEA) is legislation that defines and classifies nutrient supplements and certain other products as foods. Check all of the ingredients that are considered dietary supplements according to DSHEA. - tobacco - amino acids - vitamins or minerals - herbs or other botanicals

- tobacco + amino acids + vitamins or minerals + herbs or other botanicals Amino acids, vitamins or minerals, and herbs or other botanicals are all considered dietary supplements by the DSHEA. Tobacco is NOT.

Attractive displays at the end of supermarket aisles are designed to direct shoppers to pricier items and increase sales. True or False

True Explanation: Attractive displays at the end of aisles, the positioning of products on shelves, and even the flooring material are intentionally designed to stimulate the senses, direct shoppers to more profitable items, and increase sales.

By weight (i.e. gram-for-gram), foods high in __________ have the highest energy density. a) fat b) protein c) carbohydrate d) alcohol

a) fat Explanation: Energy density (or calorie density) is the amount of energy (kcal) a food provides per given weight (g). Fats, or lipids, provide 9 kcal/g while carbohydrates and proteins only provide 4 kcal/g and alcohol only provides 7 kcal/g, so foods high in fat have the highest energy density.

Many of the top ten leading causes of death in the United States are associated with certain dietary practices. What are the top two leading causes of death in the United States? a) cancer and kidney disease b) diabetes and accidents c) Alzheimer's disease and blood-borne infections d) chronic lower respiratory infections and stroke e) heart disease and cancer

e) Heart disease and cancer Explanation: In 2014, heart disease and cancer were the two leading causes of death in the United States.

Which of the following nutrients is NOT involved in cellular development? a) Minerals b) Proteins c) Lipids d) Carbohydrates

d) Carbohydrates Explanation: Cells do not need food to survive, but they need the nutrients in food to carry out their metabolic activities. Nutrients involved in cellular development and growth include proteins, lipids, and minerals.

Undernutrition and overnutrition are both problems in the US. All of the following statements are true EXCEPT __________. a) overnutrition is a type of malnutrition b) overnutrition can be caused by long-term excessive energy intake c) overnutrition is often characterized by obesity d) overnutrition is less common than undernutriton in the US

d) overnutrition is less common than undernutrition in the US Explanation: Overnutrition is the long-term excess of energy or nutrient intake and is also a form of malnutrition. Overnutrition is often characterized by obesity. Overnutrition is more common in the United States than undernutrition.

Heart disease has both preventable and nonpreventable risk factors that contribute to its development. All of the following are lifestyle risk factors for heart disease EXCEPT ________. a) cigarette smoking b) family history and genetic predisposition for heart disease c) low-fiber and high solid-fat diet d) excessive alcohol consumption

b) family history and genetic predisposition for heart disease Explanation: Poor diet, cigarette smoking, and excess alcohol consumption are risk factors that increase the likelihood of heart disease, stroke, and many forms of cancer. Poor diet and lack of physical activity can result in obesity, a risk factor for heart disease. Genetics and family history of heart disease are heart disease risk factors, but they are not modifiable, preventable lifestyle risk factors.

Learning about food and nutrition is a/an _______ factor that affects food choices. a) biological b) physiological c) cognitive d) environmental

c) cognitive Explanation: Cognitive factors that influence food choices involve learning processes, such as studying food and nutrition.

A nutrient is considered essential if ____________. a) when the nutrient is missing from the diet, a deficiency disease occurs b) when the missing nutrient is added back to the diet, signs and symptoms of deficiency are resolved c) the body does not make the nutrient, or make enough of it to meet its needs d) all of the choices are correct

d) All of the choices are correct. •when the nutrient is missing from the diet, a deficiency disease occurs •when the missing nutrient is added back to the diet, signs and symptoms of deficiency are resolved •the body does not make the nutrient, or make enough of it to meet its needs Explanation: Nutrition scientists use several factors to determine whether a nutrient is essential: 1) Does the body produce the nutrient in adequate amounts to meet its needs? 2) If a nutrient is missing from the diet, does a deficiency disease occur? 3) If the missing nutrient is added back to the diet, are the abnormal physiological changes corrected?