Nutrition- Chapter 1 Mastering health

AMDR

-Values in this category are expressed as a percentage of total energy -Consuming above or below the ranges indicated by these DRI values can increase the risk for chronic disease

EAT

-Values in this catergory meet the needs of only 50% of the people in a particular group

A snack of 15 grams of carbohydrate and 10 grams of protein contains _____ calories.

A. 150 calories B. 175 calories C. 225 calories D. 100 calories Answer: D

A 2000-calorie diet meeting the AMDR for carbohydrates would have ______ g carbohydrate.

A. 900 to 1300 B. 100 to 175 C. 50 to 175 D. 225 to 325 Answer: D

The government-based group that protects the health and safety of Americans is the ______.

A. Centers for Disease Control and Prevention (CDC) B. National Health and Nutrition Examination Survey (NHANES) C. Academy of Nutrition and Dietetics (AND) D. National Institutes of Health (NIH) Answer: A

Which is least likely to be considered a reliable source of nutrition information?

A. Government agencies B. Registered dietitian C. Academy of Nutrition and Dietetics D. Nutritionist Answer: D

Proteins support _____ growth, repair, and maintenance.

A. Tissues B. hair C. Blood D. bone Answer: A

Water is a(n) ______ nutrient.

A. organic B. macro C. inorganic D. nonessential Answer: C

Phytochemicals are naturally occurring compounds believed to protect plants against the _____ they produce.

A. probiotics B. viruses C. toxins D. oxygen Answer: D

The average daily nutrient intake level estimated to meet the requirement of half of the healthy individuals in a particular life stage or gender group is __________.

A. recommended dietary allowance (RDA) B. estimated average requirement (EAR) C. adequate intake (AI) D. tolerable upper intake level (UL) Answer: B

Diets based on the dietary reference intakes (DRIs) promote _____.

A. scientific research B. supplement use C. cholesterol levels D. Wellness Answer: D

To determine the effect of an intervention on health, the best research method is_____.

A. survey studies B. case control studies C. case study D. clinical trial Answer: D

The two categories of minerals are major and ____ minerals.

A. trace B. minor C. organic D. solid Answer: A

Fats are an important source of energy for a person's body while they are ______

A. under short-term, intense exertion B. at rest C. in transition between rest and exertion D. under long-term, sustained exertion. Answer: B

UL

Exceeding the values listed in this category can cause increased risk of toxicity

The AI value for vitamin K is the intake level assumed to be adequate based on observations of what healthy people consume.

If an individual exceeds the UL value for a particular nutrient, there's a chance for adverse health effects.

Physical activity level is an important consideration when calculating the EER.

Individuals who consume macronutrients within the ranges indicated by the AMDR may reduce their risk for chronic diseases.

The AMDR for carbohydrates is 45 to 65%.

The AMDR for fat is 20-35%.

The EAR is the amount of a given nutrient that will meet the needs of about half of the healthy people in a particular group.

The RDA is determined from the Estimated Average Requirement and meets the requirements of 97 to 98% of healthy individuals in a particular group.

AI

Values in this catergoy are used when an EAR or RDA cannot be provided

RDA

-When this value can be determined, individuals should aim for this amount for daily intake -The EAR is needed to calculate values in this catergory

As the study of nutrition evolves, what best reflects the objectives of current nutrition research?

A. The relationship between vitamin C deficiency and pellagra. B. The role of diet in the development of obesity and Type 2 diabetes. C. The relationship between genes and health. D. The link between folic acid and birth defects Answer: B

Nutrient _____ can cause serious illnesses.

A. Values B. Sources C. supplementation D. Deficiencies Answer: D

Phytochemicals are ____ chemicals.

A. added B. animal C. nutrient-dense D. plant Answer: D

Grains, vegetables, fruits, and legumes are primary sources of _______.

A. amino acids B. carbohydrates C.proteins D. fats Answer: B

Phytochemicals slow ______

A. body chemical reactions B. weight gain C. metabolism D. tumor cell growth Answer: D

Micronutrients consist of minerals and _____.

A. carbohydrates B. proteins C. vitamins D. enzymes Answer: C

Macronutrients provide ______.

A. energy B. body function regulation C. hydrogen D. toxicity Answer: A

A significant challenge of nutrigenomics is _____.

A. inability to reduce risk of disease B. large number of variables C. inability to individualize D. a reluctance to adopt new healthcare technologies Answer: B

A good source of probiotics would be_____.

A. meat B. yogurt C. grains D. fruit Answer: B

A good source of prebiotics would be ____.

A. fruit B. supplements C. meat D. yogurt Answer: A

Government sources of nutritional information are usually _______.

A. geared toward certain populati9ons B. incomplete C. trustworthy D. university affiliated Answer: C

Energy is measured in ___

A. kilo calories (kcal) B. pounds C. grams D. dietary reference intakes (DRIs) Answer: A

Probiotics may be beneficial for some conditions such as _______.

A. liver disease B. gastroesophageal reflux disease (GERD) C. stomach ulcers D. diarrhea Answer: D

To be effective, foods containing probiotics must provide an adequate number of ______.

A. marconutrients B. calories C. bacteria D. mirconutrients Answer: C

The composition of the human microbiome may protect against ____.

A. obesity and Type II diabetes B. breast cancer C. age-related cognitive decline or dementia D. end-organ failure such as liver or kidney disease Answer: A

If you are planning a research project, initiate the process by ______.

A. observation B. a hypothesis C. collecting data D. an experiment Answer: A

Students looking to maintain a robust gut flora may plan a breakfast containing_____ .

A. yogurt and fruit B. soy milk, oatmeal, fortified orange juice C. milk, cream of wheat, turkey sausage D. breakfast sandwich on an English muffin with coffee Answer: A

The following three diseases are strongly associated with poor nutrition: heart disease, diabetes, and _____.

A. Stroke B. Multiple scledrosis C. Leukemia D. Sickle cell anemia Answer: A