Human Nutrition Exam 1
The process that requires energy (ATP) for digested nutrients to pass through the small intestinal wall into the villi is called __________. A.) passive diffusion B.) endocytosis C.) active transport D.) facilitated diffusion
C (Active transport is the process of absorbing nutrients across the intestinal cell membrane with the help of a carrier molecule and ATP energy. Passive diffusion is the process of absorbing nutrients across the intestinal cell membrane from a high concentration to a low concentration without the need for ATP energy. Facilitated diffusion is the process of absorbing nutrients across the intestinal cell membrane with the help of a carrier molecule, but without the need for ATP energy. Endocytosis is the process in which whole proteins, such as immunoglobulins, are absorbed intact.)
The Dietary Guidelines for Americans recommend that you __________. A.) sleep eight hours a night and jog every other day B.) consume more nutrient-dense foods and beverages and stop smoking C.) maintain calorie balance over time to achieve and sustain a healthy weight and consume more nutrient-rich foods and beverages D.) stop smoking and walk daily
C (The Dietary Guidelines for Americans recommend that you maintain calorie balance over time to achieve and sustain a healthy weight and that you consume more nutrient-rich foods and beverages. Though the Dietary Guidelines do not specifically address stopping smoking, this is a habit worthending. Walking or jogging daily are reasonableways to be physically active. Sleeping eight hours a night is not mentioned in the Dietary Guidelinesbut is another terrific lifestyle habit.)
The majority of your daily calories should come from __________. A.) minerals B.) vitamins C.) water D.) fats E.) carbohydrates
E (The majority of your daily calories should come from carbohydrates. Vitamins, minerals, and water do not provide calories. Although fats do contain calories, fats should not be the main source of energy in your diet.)
BONUS: How might your friends influence your eating behavior at a football game?
Social influences and context may cause us to overeat foods, especially those low in nutrients.
BONUS: How many calories per gram are found in each of the macronutrients?
4 cal/g (carbohydrates), 4 cal/g (proteins), 9 cal/g (fats)
Which of the following foods is the most nutrient dense? A.) an orange B.) orange sherbet C.) an orange ice pop D.) orange-flavored punch
A (Although an orange ice pop and orange sherbet may be refreshing treats on a hot day, the orange is by far the most nutrient-dense food among the choices because it provides the most nutrients for the fewest calories. The orange-flavored punch is a sugary drink with orange flavoring.)
Which of the following is not an overarching goal of Healthy People 2020 A.) increase the use of sustainable resources to reduce global warming B.) create social and physical environments that promote good health for all C.) achieve health equity, eliminate disparities, and improve the health of all groups D.) attain high-quality, longer lives free of preventable disease, disability, injury, and premature death
A (Although increasing the use of sustainable resources to reduce global warming is a worthy goal, it is not one of the four overarching Healthy People 2020 goals. Rather, Healthy People 2020 focuses on improving the quality of life and health-related behaviors among all individuals through the elimination of health disparities and the creation of social and physical environments that promote good health.)
Carl is a stay-at-home dad who prepares the majority of meals for his family of three. Although his meals offer enough calories and nutrients, he tends to make the same three meals. Which characteristic of a healthy diet is he not incorporating into his meal planning? A.) variety B.) balance and moderation C.) balance D.) moderation
A (Carl's meals are missing variety. Including many different foods in the diet expands the number of nutrients and is one of the three key dietary principles for healthy diets. Carl's meals meet the key principles of balance and moderation.)
__________ is the process that breaks down food into absorbable nutrients. A.) digestion B.) excretion C.) circulation D.) absorption
A (Circulation is the process of distributing blood or lymph throughout the body. Absorption is the process of pulling nutrients from the gastrointestinal tract into the body. Excretion is the passing of waste products out of the body.)
What is the order of the organs of the gastrointestinal tract that digest and absorb nutrients? A.) mouth, esophagus, stomach, small intestine, large intestine B.) mouth, stomach, esophagus, large intestine, small intestine C.) mouth, stomach, esophagus, small intestine, large intestine D.) mouth, esophagus, small intestine, stomach, large intestine
A (Digestion and absorption of food begins in the mouth. When you swallow, the chewed food passes down the esophagus or "food tube" into the stomach. After the food is mixed and churned, the chyme exits the stomach through the pyloric valve and enters the small intestine where the majority of chemical digestion and absorption occur. Any remaining food residue passes into the large intestine.)
The research design in which neither the scientists nor the subjects can distinguish between the experimental group and the control group is called__________. A.) double-blinded, placebo-controlled. B.) peer-reviewed research C.) placebo D.) epidemiological research
A (Double-blinded, placebo-controlled studies are considered the gold standard of research studies because neither the scientists nor the subjects can differentiate between the experimental and the control group. The term peer reviewed refers to articles that have been examined for accuracy by fellow scientists. Epidemiological research examines populations of people; it never can be used to determine cause and effect. A placebo is a substance that looks like the treatment substance but contains only sugar or some other nonactive ingredient.)
The compounds that help break down foods during digestion are called __________. A.) enzymes B.) hormones C.) digestive organs D.) proteins
A (Enzymes such as amylase and lipase break down the individual nutrients, such as starch and fats, during digestion. Hormones are chemical messengers that regulate activities such as metabolism and the cells' use of nutrients. Protein is a macronutrient needed to maintain tissues of the body. The digestive organs include the stomach, small intestine, and large intestine.)
Oatmeal contains a soluble fiber that can help lower your cholesterol. Therefore, oatmeal is considered a functional food. A.) True B.) False
A (Functional foods go beyond providing basic nutrients and also provide other health benefits. Oats contain the soluble fiber beta-glucan, which has been shown to help reduce blood cholesterol levels. Because of this, oatmeal is considered a functional food.)
What causes heartburn? A.) improper relaxation of the lower esophageal sphincter B.) the consumption of spicy foods C.) improper contraction of the lower esophageal sphincter D.) improper and rapid swallowing
A (Heartburn occurs when the lower esophageal sphincter allows acid from the stomach back into the esophagus.)
Nutrition is __________. A.) the scientific study of how the nutrients and compounds in the foods you eat nourish and affect your body functions and health B.) the study of genes, including how genes function in your body and how they are influenced by the environment. C.) the study of how your body functions D.) the study of hormones and how they function in your body
A (Nutrition is the study of how nutrients and components in food nourish you and affect your body and your health. The study of genes is called genomics.Physiology is the study of how your body functions. The study of hormones and their function in your body is called endocrinology.)
One of the most common digestive problems involving the esophagus is __________. A.) heartburn or acid indigestion B.) gastroesophageal reflux disease C.) dysphagia D.) gastroenteritis
A (One of the most common problems involving the esophagus is heartburn, or acid indigestion. Dysphagia is difficulty swallowing. Gastroenteritis is an inflammation of the stomach or intestines caused by a virus or bacteria. Chronic heartburn can lead to a condition called gastroesophageal reflux disease.)
The __________ is the average amount of a nutrient that meets the needs of 97 to 98 percent of individuals in a similar age and gender group. A.) Recommended Dietary Allowance (RDA) B.) Adequate Intake (AI) C.) Estimated Energy Requirement (EER) D.) Tolerable Upper Intake Level (UL)
A (The Recommended Dietary Allowance (RDA) is the average amount of a nutrient that meets the needs of 97 to 98 percent of individuals in a similar age and gender group. The Tolerable Upper Intake Level (UL) is the highest amount of a nutrient that can be consumed daily without harm in a similar age and gender group of individuals. The Estimated Energy Requirement (EER) is the amount of daily energy needed to maintain healthy energy balance and meet energy (calorie) needs based on age, gender, height, weight, and activity level. The Adequate Intake (AI) is the next best scientific estimate of the amount of a nutrient that groups of similar individuals are consuming to maintain good health.)
The protective flap that covers the trachea when you swallow preventing you from choking is the __________. A.) epiglottis B.) pharynx C.) tongue D.) esophagus
A (The esophagus is a tube that connects your mouth with your stomach. The tongue is a muscle that pushes food to the back of the mouth into the pharynx. The pharynx is a chamber in the throat that food passes through just before being swallowed.)
What is meant by "the scientific method"? A.) A stepwise process used by scientists to generate sound research findings. B.) The opinion of a group of experts based on a collection of information. C.) A way to calculate the number of calories in a food. D.) An idea generated by scientists based on their observations.
A (The scientific method is a stepwise process used by scientists to generate sound research findings. Formulating a hypothesis, or the generation of an idea by scientists based on their observations, is one step in the scientific method. After the scientific method has been consistently applied over time, a consensus or agreement among a group of experts based on a collection of information is obtained.)
How many calories are in a meal that contains 100 grams of CHO, 20 grams of protein, and 10 grams of fat? A.) 570 calories B.) 1070 calories C.) 1020 calories D.) 670 calories
A (There are 4 calories in each gram of carbohydrate and protein, and there are 9 calories in every gram of fat. The formula to solve this problem is [(100×4) + (20×4) + (10×9)] or 570 calories. In words, the meal contains 400 calories from carbohydrate (100 grams×4 calories/gram), 80 calories from protein (20 grams×4 calories/gram), and 90 calories from fat (10 grams × 9 calories/gram). These nutrient calories added together total 570 calories.)
All of the following are macronutrients that provide energy in the form of calories EXCEPT__________. A.) minerals B.) carbohydrates C.) fats D.) protein
A (Three of the six classes of nutrients (carbohydrates, fats, and protein) provide energy in the form of kilocalories. Minerals are essential nutrients that help regulate many body processes, including metabolism. However, minerals do not provide energy or calories.)
BONUS: How can you control your portion sizes when eating out?
Ask for oils/dressings on the side, estimate portion with your fist, eat slowly
The serving of yogurt you ate as a morning snack contains 30 percent of the Daily Value for calcium. Is this a high or low amount of calcium? A.) low B.) high
B (A food that contains 20 percent or more of the Daily Value for a nutrient is considered "high" in that nutrient.)
If you want accurate nutrition advice, to whom should you turn? A.) medical doctor (MD) B.) registered dietitian (RD) or registered dietitian nutritionist (RDN) C.) certified nutritionist (CN) D.) registered nurse (RN)
B (A registered dietitian (RD), or the new title registered dietitian nutritionist (RDN), is a nutrition expert who has completed at least a bachelor's degree at an accredited school that has incorporated specific coursework and supervised practice that has been approved by the accrediting body of the Academy of Nutrition and Dietetics and has passed a national exam. Most nurses and doctors have extremely limited educational training in nutrition. Whereas some individuals who call themselves nutritionist may be credible, the term nutritionist is a generic term with no recognized legal or professional meaning.)
The energy in foods is measured in carbohydrates. A.) True B.) False
B (Although carbohydrates in the food you eat provides a source of energy, the energy in your foods is measured in units called kilocalories or calories.)
What is the genetic autoimmune disorder that damages the walls of the small intestine when gluten is consumed? A.) irritable bowel syndrome (IBS) B.) celiac disease C.) gluten intolerance D.) Crohn's disease
B (Celiac disease is an autoimmune, genetic disorder that causes a person's own immune system to damage the small intestine when gluten, a protein in wheat and other grains, is consumed. Crohn's disease, or inflammatory bowel disease, is the general name for diseases that cause swelling in the intestines. IBS is a functional disorder that involves changes in colon rhythm.)
The energy-yielding macronutrient with the highest caloric content per gram is__________. A.) carbohydrate B.) fat C.) protein D.) alcohol
B (Fat provides nine calories for every gram. In contrast, both carbohydrate and protein provide four calories per gram whereas alcohol provides seven calories per gram.)
Which of these nutrition-related diseases is the leading cause of death in the United States? A.) diabetes B.) heart disease C.) cancer D.) stroke
B (Heart disease remains the leading nutrition-related cause of death in the United States, followed by cancer, stroke, and diabetes.)
Which of the following nutrients provide energy? A.) minerals B.) macronutrients C.) vitamins D.) water
B (Macronutrients (carbohydrates, proteins, and fats) provide four, four, and nine calories per gram, respectively. Vitamins, minerals, and water are necessary to get the energy from the macronutrients, but they do not provide any energy, in the form of calories, by themselves.)
Everyone needs to take vitamin and mineral supplements to be healthy. A.) True B.) False
B (Many people can meet their vitamin and mineral needs from a well-balanced diet. Those who cannot should take a supplement in addition to eating a healthy diet.)
Which of the following is the most nutrient-dense food? A.) chocolate milk (4% fat) B.) fat-free milk C.) low-fat milk (2% fat) D.) whole milk (4% fat)
B (Nutrient density refers to the amount of nutrients per calorie in a given food. Nutrient-dense foods, such as fat-free milk, provide more nutrients per calorie than less nutrient-dense foods such as 2% milk, whole milk, or chocolate milk.)
What is the most common cause of peptic ulcers? A.) stress B.) Helicobacter pylori bacterium C.) prolonged use of aspirin D.) eating too many spicy foods
B (Peptic ulcers are sores or erosions in the stomach or intestinal lining. Although they can be exacerbated by drugs, aspirin, alcohol, caffeine-containing beverages, or spicy and acidic foods, the primary cause of peptic ulcers is the Helicobacter pylori bacterium.)
What nutrient reference level is used on the Nutrition Facts panel? A.) Dietary Reference Intakes (DRI) B.) Daily Values (DV) C.) Estimated Average Requirements (EAR) D.) Recommended Dietary Allowances (RDA)
B (The Daily Values (DV) are general reference levels for the nutrients listed on the Nutrition Facts panel. The Dietary Reference Intakes (DRIs) comprise five reference values for the essential nutrients needed to maintain good health, to prevent chronic diseases, and to avoid unhealthy excesses. The Estimated Average Requirements (EAR), a DRI value, is the average amount of a nutrient known to meet the needs of 50 percent of the individuals in a similar age and gender group. The Recommended Dietary Allowance (RDA), another DRI value, is the average amount of a nutrient that meets the needs of 97 to 98 percent of individuals in a similar age and gender group.)
By law, which of the following must be listed on the Nutrition Facts panel on food labels? A.) trans fat, saturated fat, and vitamin E B.) calories, total fat, and saturated fat C.) calories, trans fat, and vitamin D D.) calories, total fat, and potassium
B (The Nutrition Facts panel on the package must contain the calories, total fat, saturated fat, vitamin A, vitamin C, calcium, iron, and trans fat per serving. Vitamins E and D do not have to be listed unless they have been added to the food or the product makes a claim about them on the label.)
How long do the cells that line the gastrointestinal tract typically function? A.) one to two days B.) three to five days C.) 28 to 31 days (one month) D.) 120 days
B (The cells that line the gastrointestinal tract typically function for three to five days and then they are shed into the lumen (interior of the intestinal tract) and are replaced with new, healthy cells.)
The nutrient information on the Nutrition Facts panel is based on a __________ calorie diet. A.) 1,200 B.) 2,000 C.) 2,500 D.) 3,000
B (The nutrient information on the Nutrition Facts panel is based on a 2,000-calorie diet. If you need more or fewer than 2,000 calories daily, some of your daily value numbers may be higher or lower than those listed on the Nutrition Facts panel.)
The first step in the scientific method is to __________. A.) form a hypothesis B.) make observations and ask questions C.) do an experiment D.) develop a theory
B (The scientific method begins with scientists observing and asking questions. From this step the scientist developsan hypothesis . The scientists will then test their hypothesis using an experiment. After many experiments from many other investigators confirm their hypothesis, a theory will be developed.)
The sphincter that connects the stomach to the small intestine is called the __________. A.) ileocecal sphincter B.) pyloric sphincter C.) lower esophageal sphincter D.) cardiac sphincter
B (The sphincter that connects the stomach to the small intestine is called the pyloric sphincter (sometimes called the pyloric valve). This critical sphincter controls the flow of the acidic chyme from the stomach into the small intestines where the majority of enzymatic digestion occurs. The ileocecal sphincter connects the small intestines to the large intestines. The lower esophageal sphincter (sometimes called the cardiac sphincter) connects the esophagus or food tube to the stomach.)
Nutrients are divided into __________essential categories. A.) four B.) six C.) nine D.) two
B (There are six nutrient classes: carbohydrates, proteins, fats, vitamins, minerals, and water. These nutrients work together to provide energy, growth, and maintenance of the body and to regulate all body processes.)
To be labeled "low sodium," a food must contain less than __________ milligrams sodium per serving. A.) 10 B.) 140 C.) 500 D.) 1,500
B (To be labeled "low sodium," a food must contain less than 140 milligrams sodium per serving. A food that contains 10 milligrams sodium could be labeled low sodium because it contains less than 140 mg per serving; foods with 500 milligrams or 1,500 milligrams sodium per serving contain too much sodium to be labeled "low sodium.")
Which of the following are the food groups in MyPlate? A.) grains, vegetables, sweets, dairy, and protein B.) grains, vegetables, fruits, dairy, and protein C.) grains, fruits, alcohol, sweets, and protein D.) grains, vegetables, dairy, sweets, and protein
B (Vegetables, fruits, grains, protein, and dairy are the five basic food groups in MyPlate. Sweets and alcohol are not food groups and should be limited in the diet.)
A one-cup serving of pasta or vegetables is about the size of__________. A.) a woman's palm B.) a woman's fist C.) a tennis ball D.) a deck of cards
B (Visually, a one-cup serving of pasta or vegetables is about the size of a woman's fist. A woman's palm or a deck of cards is the size of approximately three ounces of cooked meat, chicken, or fish.)
Which of the following is true regarding the small intestine? A.) The small intestine has access to lymph tissue but not to the bloodstream. B.) The small intestine has a vast digestive surface area. C.) The small intestine has minimal digestive surface area. D.) The small intestine is unimportant in the process of digestion.
B (With numerous villi and microvilli along its interior wall, the small intestine indeed has a vast surface area that enhances digestion. Nutrients are absorbed through these projections and are transported through the blood and lymph throughout the body. The small intestine is critical to the process of digestion.)
Bile is made in the __________ and stored in the __________. A.) liver; pancreas B.) gallbladder; pancreas C.) liver; gallbladder D.) pancreas; gallbladder
C (Bile, the yellowish-green substance that helps digest fat, is made in the liver and stored in the gallbladder. The gallbladder releases stored bile into the small intestine to emulsify the fat in the food you eat. The pancreas produces bicarbonate ions to neutralize the acidic chyme, and the enzymes amylase, lipase, and protease to break down the carbohydrates, lipids, and proteins in the food you eat.)
Which of the following nutrients help enzymes function in your body? A.) carbohydrates B.) minerals C.) vitamins and minerals D.) vitamins E.) all of the above
C (Certain vitamins and minerals may aid enzymes in your body. Carbohydrates do not aid enzymes, but they do need enzymes to be properly metabolized.)
What is chyme? A.) a substance that allows for the emulsification of dietary lipid B.) a digestive hormone produced in the lining of the stomach C.) the semi-liquid, partially digested food mass that leaves the stomach and enters the small intestine D.) healthy bacteria of the small intestine
C (Chyme is the semi-liquid, partially digested food mass that leaves the stomach and enters the small intestine. Gastrin is the name of the digestive hormone produced in the lining of the stomach. Bile is the name of the substance that allows for the emulsification of dietary lipid.)
Digestion begins in the __________. A.) colon B.) liver C.) mouth D.) stomach
C (Digestion begins in the mouth, where chewing starts breaking food down and mixing it with saliva and enzymes. The liver is an accessory organ to digestion. The stomach and colon (part of the large intestine) are organs found further along in the gastrointestinal tract.)
How many calories are provided by 10 grams of carbohydrate? A.) 90 calories B.) 4 calories C.) 40 calories D.) 70 calories
C (Each gram of carbohydrate provides 4 calories. Thus, if you ate 10 grams of carbohydrate, you would get 40 calories (10 grams × 4 calories per gram).)
MyPlate encourages people to make half of the food on your plate be ___________. A.) whole grains B.) protein C.) fruits and vegetables D.) grains and vegetables
C (Half of your plate should be devoted to waist- and heart-friendly vegetables and fruits, with a smaller portion for grains (preferably whole grains) and lean protein foods such as fish, skinless poultry, lean meats, and dried beans and peas. And do not forget to include a fat-free or low-fat dairy food at mealtimes.)
The name of the secretion produced in the stomach that helps break down connective tissue in meat,and activates pepsin is __________. A.) amylase B.) gastrin C.) hydrochloric acid (HCl) D.) bile
C (Hydrochloric acid (HCl) is part of the gastric juices produced in the stomach; it activates pepsin, breaks down connective tissue in meat, and destroys some ingested microorganisms. Amylase is an enzyme in the mouth that begins breaking down starch. Bile is made by the liver and emulsifies fat. Gastrin is a hormone in the stomach that stimulates digestive activity.)
According to the Nutrition Facts panel, a 1-cup serving of beef stew contains 35 percent of the Daily Value (DV) for vitamin A. By law the manufacturer can state that the stew is __________ in vitamin A. A.) low B.) good C.) high D.) moderate
C (If a serving provides 20 percent or more of the Daily Value (DV), it is considered "high in," "rich in," or an "excellent source of" that nutrient. If a serving provides between 10 and 19 percent of the DV, it is considered a "good source of" that nutrient.)
Most of the chemical digestion of food occurs in the __________. A.) stomach B.) mouth C.) small intestine D.) large intestine
C (Most of the digestion and absorption of food occurs in the small intestine. Mechanical digestion begins in the mouth and continues in the stomach, a muscular organ that churns and contracts to mix food with digestive juices, such as pepsin and hydrochloric acid. By the time food enters the large intestine, it has been digested and the majority of the nutrients have been absorbed.)
The Dietary Reference Intakes (DRIs) are reference values for nutrients that are designed to __________. A.) provide a ballpark range of your nutrient needs B.) only prevent nutritional deficiency C.) maintain good health, prevent chronic disease, and avoid unhealthy excesses
C (The DRIs tell you the amount of nutrients you need to consume to maintain good health, prevent chronic disease, and avoid unhealthy excesses.)
The Estimated Average Intake (EAR) is __________. A.) the maximum safe amount of a nutrient that you should consume daily B.) the estimated amount of a nutrient that you should consume daily to be healthy C.) the amount of a nutrient that meets the needs of half of the individuals in a specific age and gender group
C (The EAR is the average amount of a nutrient that is known to meet the needs of half of the individuals in a specific age and gender group. The EAR is used to obtain the Recommended Dietary Allowance, which is the amount of a nutrient that you should be consuming daily to maintain good health. The Tolerable Upper Intake Level is the maximum amount of a nutrient that you can consume on a regular basis that is unlikely to cause harm.)
Which accessory organ makes and secretes digestive enzymes and bicarbonate into the small intestine? A.) liver B.) stomach C.) pancreas D.) gallbladder
C (The pancreas makes and secretes digestive enzymes and bicarbonate into the small intestine. The stomach secretes mucus to protect the lining of the stomach from hydrochloric acid and pepsin. The liver manufactures bile. The gallbladder stores bile and secretes it into the small intestine to help emulsify fat.)
The sphincter that separates the stomach from the duodenum is the __________. A.) lower esophageal sphincter B.) ileocecal sphincter C.) pyloric sphincter D.) colon sphincter
C (The pyloric sphincter allows chyme to pass from the bottom of the stomach to the beginning of the duodenum, the first part of the small intestine. The lower esophageal sphincter is located between the mouth and the stomach, and the ileocecal sphincter separates the ileum from the colon. The colon sphincter is also called the anal sphincter and it is the last part of the gastrointestinal tract.)
The bran cereal that you eat in the morning carries a "high-fiber" claim on its label. This is an example of a(n) __________. A.) structure/function claim B.) authorized health claim C.) nutrient content claim D.) qualified health claim
C (This high-fiber cereal label boasts a nutrient content claim and is helping you meet your daily fiber needs.)
Which of the following do you need to consider when assessing whether or not the nutrition and health information on a website is accurate and current?? A.) if the website is reviewed by an editorial board of medical and nutrition experts before material is released B.) only who wrote it and when it was written C.) who wrote it, when it was written, when it was last updated, and if the information is reviewed by an editorial board of medical and nutrition experts before material is released D.) when it was written and last updated who wrote it
C (When reading nutrition and health information on the Internet, it is important to make sure the source is qualified to provide this information. Because you also need to assess if the information is current, you should find out when it was written and updated and if the information is reviewed by an editorial board of medical and nutrition experts before material is released.)
A food label states the product contains flax, which is an excellent source of dietary fiber and omega-3 fatty acids. What type of claim is this? A.) authorized health claim B.) structure/function claim C.) qualified health claim D.) nutrient content claim
D (A nutrient content claim describes the level or amount of a nutrient in a food product, such as the amount of fiber or omega-3 fatty acids. A health claim, whether authorized or qualified, describes a relationship between a food or dietary compound and a disease or health-related condition. A structure/function claim describes how a nutrient or dietary compound affects the structure or function of the human body.)
A person can increase their consumption of nutrient-dense foods by __________. A.) limiting energy-dense foods high in solid fats and added sugars B.) eating more lean dairy and protein foods C.) eating more fruits, vegetables, and whole grains D.) All of these are correct.
D (A person can increase their consumption of nutrient-dense foods by eating more fruits, vegetables, whole grains, and lean dairy and protein foods and limiting their intake of energy-dense foods, which provide calories from solid fats and added sugars (SOFAS) but little nutrition.)
A well-balanced diet contains__________. A.) phytochemicals and fiber B.) vitamins and minerals C.) macronutrients such as carbohydrates, fats, and protein D.) All options are correct.
D (A well-balanced diet needs the right proportion of macronutrients (carbohydrates, proteins, and fats), micronutrients (vitamins and minerals), water, and other dietary compounds including phytochemicals and fiber. This ensures an adequate intake of the important nutrients.)
An estimated __________ percent of American adults are overweight or obese. A.) 12 B.) 18 C.) 36 D.) 65
D (An estimated 65 percent of American adults—almost two out of every three—are overweight and of those, approximately 36 percent are considered obese. An estimated 15 percent of children aged 2 to 19 years are overweight and 17 percent of those aged 2 to 19 are considered obese.)
What is the purpose of the gallbladder? A.) to modify bile so it becomes liquid B.) to make bile C.) to digest bile D.) to concentrate and store bile
D (Bile, although made in the liver, is concentrated and stored in the gallbladder. The liver makes the bile in dilute, liquid form. Bile is not digested; rather, it circulates through the digestive tract to help digest dietary fats.)
Which of the following are overarching goals for Healthy People 2020? A.) Achieve health equity, eliminate disparities, and improve the health of all groups. B.) Create social and physical environments that promote good health for all. C.) Eliminate preventable disease, disability, injury, and premature death. D.) All of the above.
D (Correct! All of these are goals for Healthy People 2020.)
Digestion is comprised of a series of __________ and __________ processes that breaks food into smaller units that can be absorbed by the body. A.) segmentation actions B.) rhythmic contractions (peristalsis) C.) pendular movements D.) mechanical and chemical
D (Digestion is comprised of a series of both mechanical and chemical processes that break food into smaller molecules that can be absorbed by the body. Peristalsis, segmentation, and pendular movement are all components of mechanical digestion that involve the rhythmic contractions, constriction, and "sloshing" motion of the muscles of the digestive tract. These actions move the foodstuff through the GI tract and mix the digestive juices with the food. However, without the digestive juices and enzymes involved in chemical digestion and nutrient absorption, we would not obtain nutrients from the food we eat.)
ChooseMyPlate.gov encourages people to increase their consumption of __________. A.) fruits and vegetables. B.) whole grains. C.) fat-free or low-fat dairy products. D.) All of these are correct.
D (For good health, ChooseMyPlate.gov encourages people to increase their consumption of fruits and vegetables by making half of your plate fruits and vegetables. Whole grains are encouraged—making half your grains whole—as is switching to fat-free or low-fat dairy products.)
The primary function of hydrochloric acid (HCl) in the stomach is to __________. A.) destroy bacteria and germs you may have consumed. B.) activate the protein-digesting enzyme pepsinogen into pepsin. C.) lower the pH of the stomach, which enhances mineral absorption and denatures protein. D.) All options are correct.
D (HCl lowers the pH of the stomach. HCl has many functions, including: (1) activating the protein-digesting enzyme pepsin, (2) enhancing the absorption of minerals, (3) breaking down connective tissue in meat, and (4) destroying some ingested microorganisms.)
Ian is writing a research paper about the role of caffeine on blood pressure. Where is the best place for him to look for reliable resources? A.) magazines B.) a search engine such as Google on the Internet. C.) books in the library D.) peer-reviewed journal articles
D (Ian should seek out articles that are published in peer-reviewed journals to obtain timely, accurate, and reliable information. Although there are many credible articles in magazines on the Internet and in books, you cannot be assured that the information is timely or scientifically accurate.)
In general, the U.S. diet is__________ A.) too low in dietary fiber. B.) too low in whole grains, fruits, and vegetables. C.) too high in sugar, sodium, and saturated fat. D.) All options are correct.
D (In general, Americans eat too much added sugar, sodium, and saturated trans fat, and too little fiber, vitamin D, potassium, and calcium. Our low fiber intake is partly a result of our inadequate consumption of fruits and vegetables and our overconsumption of refined rather than whole grains.)
Most fats and fat-soluble nutrients are absorbed and carried through the __________ system. A.) enterohepatic B.) vascular circulatory C.) mesenteric D.) lymphatic
D (Most fats and fat-soluble nutrients are absorbed and carried into the lymphatic system. The lymph eventually connects with the blood near the heart. Water-soluble nutrients are picked up through the capillary walls in the intestinal villi and are transported to the bloodstream through the vascular circulatory system.)
MyPlate is a food guidance system that __________. A.) can help you use the advice in the Dietary Guidelines for Americans B.) can help you implement the recommendations in the Daily Recommended Intakes C.) provides personalized food choices among a variety of food groups to help you create a balanced diet D.) does all of the above
D (MyPlate is an icon-based food guidance tool that helps you to create a balanced diet so that you can eat healthfully. It is designed to help you meet the nutrient needs recommended in the Daily Recommended Intakes and also implement the advice in the Dietary Guidelines for Americans.)
Salivary amylase begins the digestion of __________ in the __________. A.) iron; large intestine B.) protein; stomach C.) fat; small intestine D.) carbohydrate; mouth
D (Salivary amylase, secreted by the saliva in the mouth, begins the breakdown of starch. Lipases are enzymes that break down lipids. Proteases are enzymes that break down proteins.)
The tool that provides specific nutrient recommendations based on age and gender is called the __________. A.) MyPlate Food Guide B.) Dietary Guidelines for Americans C.) Nutrition Facts Panel D.) Dietary Reference Intakes (DRI)
D (The Dietary Reference Intakes (DRI) are specific nutrient recommendations based on age and gender. The Dietary Guidelines for Americansprovide broad dietary and lifestyle advice. MyPlate helps you implement the recommendations in both the DRIs and the Dietary Guidelines. The Nutrition Facts Panel on food labels can be used to help you decide which foods to buy, but the information is not age or gender specific.)
The main role(s) of the organs of the gastrointestinal tract are to __________. A.) break food down into its smallest components B.) prevent microorganisms in food from entering the tissues of the body C.) absorb the nutrients D.) All options are correct.
D (The main roles of the organs of the gastrointestinal tract are to (1) break food down into its smallest components; (2) absorb the nutrients; and (3) prevent microorganisms or other harmful compounds consumed with food from entering the tissues of the body.)
All of the following are required to be included on the Nutrition Facts panel EXCEPT __________. A.) dietary fiber B.) trans fat C.) cholesterol D.) polyunsaturated fat
D (The quantity of polyunsaturated fat in a serving of food is not required to be included on the Nutrition Facts panel. The content of trans fat, dietary fiber, and cholesterol, however, must be included.)
Which of the following is a key principle of healthy eating? A.) variety B.) moderation C.) balance D.) All options are correct.
D (To be healthy, your diet must be balanced (a healthy proportion of all nutrients), varied (includes many different foods), and moderate (adequate amounts of nutrients and energy—not too much, not too little). Meeting just one of these key principles is simply not enough for good health.)
You decide to have your diet assessed and be counseled by a nutrition professional because you want to lose weight. Which of the following individuals would be the most credible source of information? A.) your roommate, who runs for the campus track team B.) an employee of your local health food store C.) your aunt D.) a registered dietitian nutritionist
D (Unless the salesperson, personal trainer, your aunt, and your roommate are all registered dietician nutritionists (RDNs), they are not qualified to provide nutrition counseling.)
Which of the following factors can influence your food choices? A.) your busy schedule B.) your ethnic background C.) your habits and emotions D.) All of the above
D (Your food choices are influenced by many factors, including your ethnic background, the limited time you may have to devote to food preparation, and your habits and emotions.)
BONUS: What is the difference between a macronutrient and a micronutrient?
Macronutrients are required in large amounts in the human diet; this includes fats, proteins, and carbohydrates. Micronutrients are comprised of vitamins and minerals which are required in small quantities to ensure normal metabolism, growth and physical well-being.
BONUS: What is the IBS?
The only thing I can find is irritable bowel syndrome. Can be a result of stress or depression.
BONUS: List the six classes of nutrients and identify which are organic.
carbohydrates (organic), proteins (organic), fats (organic), vitamins (organic), minerals (inorganic), water (inorganic)
