Nutrition 2018

Chapter 2-5 Foods that are a "good source" of a nutrient must contain at least_____ % Daily Value of that nutrient

10

Chapter 3-2 About ____ of U.S. households are food insecure

15%

A granola bar's Nutrition Facts panel says that it has 5 grams of fat, 19 grams of carbohydrate, and 7 grams of protein per bar. Approximately how many kilocalories are in this bar?

150 kilcalories

A granola bar's Nutrition Facts panel says that it has 5 grams of fat, 19 grams of carbohydrate, and 7 grams of protein per bar. Approximately how many kilocalories are in this bar

150 kilocalories

A food item is considered "high" in a nutrient if the % Daily Value is above

20

After a particularly strenuous workout, Jaime purchases an electrolyte-replacement drink from his gym. He notices that for each 8-oz serving of the drink, there are 50 kilocalories. If the bottle is 32 oz, how many kilocalories are in this product?

200 kilocalories

To convert protein grams to protein Calories, you must multiply protein grams by:

4

Carbohydrate and Protein provide how many calories per gram?

4 calories per gram

Chapter 3-12 The temperature danger zone is ______

41 degree-135 degree F( 5 degree-57 degree C)

A food item has 200 Calories per serving and 25 grams of carbohydrates. What percent of the Calories are from carbohydrate in this item?

50

A cup of light cream cheese

50% less fat compared to a product that has more than 50% of its calories from fat

According to the food label, item X contains 10% of the Daily Value for vitamin C. You look on the FDA list and find that the Daily Value for vitamin C is 60 milligrams. How many milligrams of vitamin C are in item X?

6 milligrams

Alcohol provides how many calories per gram?

7 calories per gram

Chapter 1-5 how many calories are in a food that contains 12 g carbohydrate, 3 g alcohol, 0 g fat, and 3 g protein?

81

Chapter 1-3 How many calories per gram are supplied by fats and oils?

9

Fat provides how many calories per ram

9 calories per gram

A kilocalorie is a unit of the energy content of food. Which definition best describes how much energy is in one kilocalorie?

A kilocalorie is the amount of heat energy needed to raise the temperature of 1 liter of water by 1° Celsius.

When is nutrient considered to be essential

A nutrient is considered to be essential if, when left out of the diet, it leads to a decline in biological function.

Because of stress at work, Linda's stomach has been acting up. She saw a commercial for a yogurt with added probiotics that claims to aid with digestion and alleviate bowel problems. What is a probiotic?

A probiotic contains specific types of bacteria that are intended to colonize the large intestine and thereby improve intestinal tract health.

Which of the following are good sources for phytochemicals?

Broiled chicken and egg whites

low nutrient density

Cola cookies maple syrup

Can of soup that is light in sodium

Contains 50% less sodium than a reference food

Chapter 1-15 the DSHEA

DSHEA does not cause the FDA to regulate herbal supplements as rigorously as it does drugs

The set of scientifically based recommendations designed to promote health and reduce the risk for many chronic diseases through diet and physical activity is known as the Recommended Dietary

Dietary Guidelines for Americans.

Chapter 2-2 Which dietary standard is set at a level that meets the needs of about half of all healthy people

EAR and EER

The amount of nutrients needed by half of the people in any one age group is known as the

Estimated Average Requirement

A study is designed to determine whether or not the hypothesis that artificial sweeteners cause headaches is true the participants receiving the artificial sweetener are in the

Experimental group

Development of strains of tomatoes that are resistant to damage usually incurred when transporting tomatoes over great distances

Extended Shelf life

Chapter 3-9 Food additive use and safety are regulated mainly by the

FDA

The Nutrition Facts panel pictured below is for one high-protein meal replacement bar. Using the information on the panel, determine how many kilocalories are in one serving of this food

Five grams of fat times nine kilocalories per gram = 45 kilocalories from fat • Sixteen grams of carbohydrate times four kilocalories per gram = 64 kilocalories from carbohydrate • Ten grams of protein times four kilocalories per gram = 40 kilocalories from protein • 45 + 64 + 40 = 149, round to 150 kilocalories

What are example of simple sugars?

Glucose and sucrose

Development of strains of rice that are high in vitamin A (e.g., "golden rice")

Greater amount of nutrients

All of the following are thought to be primary causes of ulcer disease EXCEPT:

Having a high-stress lifestyle.

stomach

Hydrochloric acid

Linda's mother is constantly calling her and complaining that she is constipated. Linda does some research and makes the following recommendations to her mother to help alleviate constipation. All of these are correct recommendations for alleviating constipation EXCEPT:

Ignore normal bowel urges for bowel training.

Linda has a history of ulcers and lately has been experiencing heartburn and occasional ulcerative flare-ups. All of the following are recommendations for preventing ulcers and heartburn from occurring or recurring EXCEPT:

Increase consumption of milk and cream to coat stomach.

Development of strains of corn that are resistant to herbicides

Less crop less to herbicides

A box of cookies that has no sugar

Less than 0.5 g per serving

Extra lean hamburger meat

Less than 5 g of total fat, less than 2 g of saturated fat, and less than 95 mg cholesterol compared to standard

Loraine's husband called her at 3:00 pm complaining of stomach pains that he thinks were related to the rare hamburger he ate earlier that day at noon. He thinks he has an infection; Loraine thinks he has an intoxication. Who is right?

Loraine is right: her husband's situation is consistent with intoxication.

A number of recent, high-profile foodborne illness outbreaks have increased Americans' awareness of the safety of our food supply. What is the primary cause of foodborne illness in North America?

Microbial contamination causes most foodborne illness incidents.

Imagine that you are at the supermarket, looking for a quick meal before a busy evening. In the frozen food section, you find 2 brands of frozen cheese manicotti (see labels a and b above). Which of the 2 brands would be the healthiest choice?

Note that the serving sizes are the same, which makes comparing the two labels easier. Label (b) is the healthier choice because it has less fat (saturated fat, trans fat, and cholesterol) and less sodium. Also, the manicotti described in Label contains less sugar and more calcium. Overall, Label (b) would be the healthier choice. simplified version (The less fat in the food, the more heart healthy it will be. Also, it is best to avoid all trans fats and to limit your saturated fat intake.)

What science involves relationship between food and health

Nutrition

Undernutrition and overnutrition are both problems in the United States.

Overnutrition is more common in the United States than undernutrition is.

The sugar packet given to half of the participants in the study is called the?

Placebo

Where do phytochemicals come from?

Plant foods

There are many contributors to malnutrition and hunger; however, one factor stands out among all others. What is the primary cause of malnutrition?

Poverty

Chapter 2-1 which dietary standard is set at a level that meets the needs of practically all healthy people?

RDA

Large meals and foods such as citrus fruits, chocolate, caffeinated drinks (e.g., coffee), fatty and fried foods, garlic, onion, spicy foods, and tomato-based foods (e.g., spaghetti sauce and pizza) may increase

Reflux

Motilin

Regulates motility of the GI tract

In the United States, people who meet certain income guidelines can qualify for federal assistance to help improve their nutritional status and prevent hunger or malnutrition. The program formerly known as the Food Stamp Program is now called:

SNAP

Chapter 3-10 Which of the following pathogens cause the most foodborne illness in the U.S.

Salmonella, campylobacter jejuni, shigella, and noroviruses

What is an example of a mineral?

Selenium and Manganese

What are examples of complex carbohydrates

Starch and Fiber

What is an example of a carbohydrate?

Starch and Glucose

A prebiotic food product contains

Substances that stimulate growth of beneficial bacteria in large intestine

the most common treatment for gallstones.

Surgical removal of the gallbladder

My plate

The MyPlate is so useful because it shapes the key recommendations of the Dietary Guidelines into an applicable visual.

Linda has heard that the acidic environment of the stomach is similar to that of a car battery. If the stomach is so acidic, why doesn't the acid eat away at the stomach lining and cause holes in the stomach?

The stomach is lined with a layer of mucus that protects it.

Last summer, Loraine's garden yielded more food than her family could eat. She chose to extend the life of many of her fruits and vegetables by preserving them. What do most preservation methods have in common?

They decrease water content that bacteria need to grow.

What is an example of fat?

Triglycerides and Linoleic acid

Chapter 2-8 The FDA does not publish the Dietary Guidelines for Americans

True statement

Energy density is best defined as

a comparison of the kilocalorie content of an individual food or total diet to the weight of the food or total diet

Microorganisms that cause foodborne illness thrive under certain circumstances. Risk of foodborne illness is increased by all of the following environmental conditions EXCEPT

a slightly basic pH.

What is an example of a protein?

amino acids

Chapter 1-7 Foods are selected based mainly on

apetitite

What are chemical substances that are found in food called?

calories

Chapter 4-1 Which is the smallest functional unity of the human body?

cell

Chapter 4-9 The hormone _____ stimulates the release of pancreatic enzymes and bile from the gallbladder

cholecystokinin

In the stomach, food becomes a very acidic, watery mixture containing enzymes that leaves the stomach a teaspoon at a time into the small intestine and is called

chyme

CHAPTER 1-14 :which type of study follows a healthy population looking for the development of disease?

cohort study

Chapter 1-9 Biochemical assessment involves measuring

concentrations of nutrients in the blood

A study is designed to determine whether or not the hypothesis that artificial sweeteners cause headaches is true individuals receiving the sugar packets are the?

control group

Chapter 2-13 Which type of vegetables tend to be good sources of iron, calcium, folate, and vitamins A and C?

dark green vegetables

Chapter 1-11 which disease has a genetic link?

diabetes, osteoporosis, cancer

Chapter 4-12 Probiotics may be most useful in treating

diarrhea

If neither the participants nor the researchers know who is getting the sugar packet or who is getting the artificial sweetener, it is said that the study is ?

double blind

Chapter 1-13 which type of study examines disease in population?

epidemiology

In this study, the type of sweetener the researchers are giving the study participants is the ?

factor studied

Chapter 1-6 Animal sources such as meat,seafood, dairy products, and eggs, supply about two-thirds of the protein intake for most people around the world

false

Chapter 2-11 MyPlate recommends that at least 75% of the foods from the grain group should be whole grains

false

Chapter 3-13 Thawing foods , such as chicken, on the counter overnight is a safe food-handling practice

false

Irritable bowel syndrome is caused by flattening of the villi in the small intestine

false

Chapter 1-4 A kilocalorie is the amount of heat energy it takes to raise the temperature of 1 gram of water 1 degree celsius

false it is 1 liter of water

The primary nutrient that bile is responsible for digesting and absorbing is

fat

High nutrient density

fat free milk orange Black beans

Chapter 3-15 The food most likely to contain mercury, dioxins, or PCBs is ____

fish from rivers, streams, and lakes

Chapter 2-6 Which factor affects nutrient levels in food?

food processing, plant variety, ripeness when harvested,

Bile storage is concentrated in the

gallbladder

A term that refers to the stomach is

gastric

A good food probiotic

has good sensory qualities when incorporated in foods

Chapter 4-10 The last section of the small intestine, known as the _____ is where _____ is absorbed and recirculated

ileum; bile

Chapter 3-6 The main use of genetically modified foods in the U.S. food supply is to?

improve pest control and weed management and protect crops against diseases

peptide YY

inhibits gastric and pancreatic secreations

Symptoms of gallstones can include

intermittent pain in the right upper abdomen, pain between the shoulder blades or near the right shoulder, nausea, vomiting, gas, and bloating.

Jacob is 8 years old and his family experiences food insecurity. He is short for his age and his teacher has recently noticed that Jacob is falling asleep during class and seems unable to concentrate on his tasks. A deficiency in what nutrient is likely at the root of these deficits in growth, physical stamina, and mental ability?

iron

Chapter 3-8 Which of the following statements about food irradiation is true?

irradiation can be used to destroy pathogens in food, such as Salmonella bacteria

Symptoms of irritable bowel syndrome include

irregular bowel function (diarrhea, constipation, or alternating episodes of both), abdominal pain, and abdominal distension.

Symptoms of hemorrhoids may include

itching, pain, and bleeding.

Chapter 4-4 Which part of the digestive system normally houses large numbers of bacteria?

large intestine

A probiotic food contains

live microorganisms that colonize the large intestine

Bile is necessary for some nutrient digestion and absorption; bile is produced in the

liver

bile

liver

Chapter 4-8 Both the ____ empty their contents into the small intestine via the sphincter of Oddi

liver and panreas

The diets of many North Americans are in need of improvement. Most Americans need to

minimize intake of fatty foods focus on eating fruits and vegetables reduce intake of sugared drinks

Chapter 4-5 the main role of the stomach in digestion and absorption is to

mix ingested foods to form chyme

Chapter 3-5 organic foods are not

more nutritious than conventionally raised food

Chapter 1-2 Which element is found in protein but is not found in carbohydrates and lipids?

nitrogen

Chapter 4-7 which of the following is known to prevent or treat diarrhea in developing countries

oral re-hydration therapy, supplemental Zinc, prevention of malnutrition,

Glucagon and insulin are two hormones that regulate glucose levels and both are produced in the

pancreas

sodium bicarbonate

pancreas and small intestine

Chapter 3- 11 Aflatoxin is produced by a mold that grows most often on _____

peanuts and corn

Chapter 4-13 Which of the following digestive disorders is caused by the bacterium Helicobacter pyloris

peptic ulcer

Chapter 4-3 The coordinated squeezing and shortening of the muscles of the GI tract is called

peristalsis

Chapter 3-3 The Supplemental Nutrition Assistance Program benefits ____

poor households that meet eligibility guidelines

Chapter 3-4 Population disproportionately affected by hunger and malnutrition include

preschool children and women

Symptoms of inflammatory bowel disease include

rectal bleeding, diarrhea, abdominal pain, weight loss, and fever.

Which of the following is a potential benefit of the immune-enhancing effects of probiotics?

reduce incidence of food allergies

Infants and children taking probiotics may experience

reduced incidence of diarrheal disease

A good food prebiotic

resists destruction by gastric acid and digestive enzymes

Gastric inhibitory peptide

signals that stomach to limit the release of gastric juices and slows gastric motility

Chapter 1-8 Anthropometric assessment involves measuring?

skin fold thickness

Brush border enzymes

small intestine

CCK

small intestine

chapter 4-6 Villi are found mainly in the

small intestine

Chapter 4-2 Most digestive enzymes are produced in

small intestine and pancreas

Secretin

stimulates release of pancreatic bicarbonate

Cholecystokinin

stimulates the release of pancreatic enzymes and bile from the pancreas and gallbladder respectively

Chapter 3: Which of the following is a sign of malnutrition caused by insufficient food and nutrient intake?

stunted growth, wasting(lost of fat and muscle tissue), vitamin and mineral deficiencies especially vitamin A, iron and iodine

The % Daily Value is the percentage of:

the recommended daily amount of a particular nutrient in one serving of the item

Chapter 2-9 Which is true about the Dietary Guidelines for Americans?

they are the foundation of the U.S government's nutrition policy, they are designed to reduce the risk of obesity and hypertension, they guide government programs, such as the USDA's school lunch program

Chapter 2-4 Most people should aim to keep intake of which nutrient at or below 100% Daily Value?

total fat

Gastrin

triggers the stomach to release HCL and pepsinogen; stimulates gastric and intestinal motility

Chapter 1-10 Genes direct the growth, development, and maintenance of cells

true

Chapter 1-12 The risk of developing a specific genetic disease is high if you have two or more first degree relatives with the disease, especially if the disease occurred before age 50 to 60 years

true

Chapter 2-3 Daily Reference Values are standards established for Nutrition Facts panels for energy producing nutrients

true

Chapter 2-7 A food's energy density is determined by comparing its calorie content with the weight of the food

true

Chapter 2-10 Which food group is missing from this meal: Cheese sandwich, macaroni salad, and orange juice?

vegetables group, protein group

Chater 1-1 What nutrient does not provide energy?

vitamins

Chapter 3-14 Which of the following statements about pesticides is not true

washing produce removes all pesticides residues

Chapter 4-11 _____ are absorbed in the large intestine

water and electrolytes