FDNS 2100E Final Exam
Fibers bring __kcal/g
0
All of the following provide about 5 grams of fat each except:
1 cup sour cream
Match the digestive organs with their appropriate functions: 3 reabsorbs water and mineral 1 churns, mixes, and grinds food into a liquid mass 4 secretes secretin 2 secretes enzymes that digest cabs, fats, and proteins
1 stomach 2 pancreas 3 large intestine 4 small intestine
Match the following items: __4__ a lipid that contains three fatty acids __5__ a lipid that is liquid at room temperature __2__ a major constituent of cell membranes __1__ starting material for sex hormones __3__ a lipid that is solid at room temperature __6__ a fat that has to be on the food label
1. cholesterol 2. phospholipid 3. saturated 4. triglyceride 5. polyunsaturated 6. trans fat
Match the enyzmes with their respective substrate __2__ Pepsin __3__ Lipase __1__ Amylase
1. carbohydrates 2. proteins 3. lipids
Based on the USDA MyPlate, at least _____ of the plate should be occupied by fruits and vegetables at each meal.
1/2
How much alcohol is contained in one standard drink?
1/2 ounce
Use the label below to answer questions 58-61. (don quixote margarita mix) A margarita made from 4 fl. oz. of the mix plus 1.5 fl. oz. of tequila (containing 15 g alcohol) will create a drink that provides how many calories?
215
A person with newly diagnosed type 2 diabetes has just been advised that he should begin a 2100-calorie diet with 45% of the energy coming from carbohydrate. How many grams of carbohydrate would that be?
236
What are the average caloric intake recommendations for men and women?
3000 (m) and 2000 (w)
A food is composed of 3g of fibers, 4g of fats, 6g of proteins and 10 g of carbohydrates. What percentage of energy is coming from the fats?
36%
According to the Dietary Guidelines for Americans, carbohydrates intake should comprise what percent of your daily calorie intake?
45-65%
Approximately what percent calories from fat would be provided by a bowl of soup containing 200 calories and 11 grams of fat?
50%
A food contains 4g of carbohydrate, 6g of proteins, 8g of fats, 4g of alcohol and 5g of fibers, what percentage of calories is coming from the fats?
51%
Adequate vitamin intake should be
>RDA, <UL
You are trying to convince someone that a low-carbohydrate diet is undesirable. What would you say to support your reasoning?
Adequate carbohydrate intake prevent muscle wasting
The Intrinsic Factor is needed for vitamin ____ absorption
B12
Which statement best describes individuals who have had their gallbladder removed?
Bile is released directly into the small intestine.
Cite 3 lipoproteins
Chylomicrons, very low density Lipoproteins, and low density lipoproteins.
Which of the following establishes population-wide average requirements?
EAR
Which of the following strategies should be used by someone experiencing heartburn?
Eat smaller meals *also arrow towards drink liquids an hour before meals (quiz 2)
Cite the two mechanism involved in mechanical digestion in the small intestine
Peristalsis and Segmentation.
Which of the following statement about Trans fatty acids is true?
They arise when polyunsaturated fats are hydrogenated
Which statement about trans fatty acids is true?
They arise when polyunsaturated oils are hydrogenated.
Cite three hormones involved in the digestive process
Three hormones involved in the digestive process include Gastrin, Secretin, and Cholecystokinin.
Concerned about the toxic effects of added nutrients in fortified foods and supplements, scientists established the _____ category of the Dietary Reference Intakes (DRI).
Tolerable Upper Intake Levels (UL)
Describe the formation and structure of a trans-fatty acid.
Trans-fatty acids are formed during partial hydrogenation, which is the process of adding hydrogen atoms to unsaturated fats to convert it into a partial or complete saturated fat. As far as structure goes, trans-fatty acids are triglycerides (a lipid containing three fatty acids attached to a glycerol) and their hydrogens are on the opposite sides of the Carbon-Carbon double bond. her answer: Q.1. Trans fatty acids are formed during partial hydrogenation of unsaturated fatty acids, hydrogen atoms are added to the fat. Total hydrogenation leads to unsaturation of the fatty acids, while partial hydrogenation triggers the formation of trans- isomers from cis isomers. (0.5) Structure: Hydrogen atoms are on opposite side of the double bond (trans) instead of being on the same side (cis), (0.5) the trans fatty acid chain is straight and has the same properties as a saturated fatty acid, although it retains its double bond (0.5) You should be careful when copying information directly from a website (like quizlet), it is likely that it doesn't contain all the elements of the answer. Quizzes are made to test your knowledge and you can use the course material. Also, you're probably not the only one doing which means your professor gets to read the exact same answer several times J Trans fatty acids are not twisted or kinked, they are straight like saturated fats
About 95% of the lipids in food and in the human body are
Triglycerides
Find it yourself: What is the most essential nutrient? (this was not in the lectures)
Water is the most essential nutrient.
complex carbohydrates:
are long chains of sugar units arranged to form starch or fiber.
Most foods that are high in calcium are poor sources of iron. This statement illustrates the importance of the characteristic of a nutritious diet known as:
balance
Which of the following is most closely related to diabetes (reading assignment)?
body fatness
Amino acids are transported into____ via ____
capillaries / active transport
The main source of energy for your body should be
carbohydrates
Which of the following foods in the protein foods group of the USDA Food Patterns has the highest nutrient density?
chicken with no skin
Which of the following are absorbed into lacteals?
cholesterol and fat soluble vitamins
Fatty acids may differ from one another: a) in chain length b) in degree of saturation c) in number of calories d) a and b e) b and c
d) a and b
On a food label ingredients are listed by
descending (decreasing) order by weight
The dietary guideline encourage Americans to consume less: a) refined grains b) fruits c) added sugars d) milk e) a and c
e) a and c
The liver converts excess energy-containing nutrients into: a) glycogen b) protein c) triglycerides d) a and b e) a and c
e) a and c
These types of lipids must be listed on the food label: a) monounsaturated fats b) trans fats c) cholesterol d) a, b and c e) b and c
e) b and c
The role of bile in fat digestion is to:
emulsify fats in the small intestine
Glucose can be made from a) Fat b) Glycogen c) Protein d) All of the above e) a and b f) b and c
f) b and c
Alcohol contains energy and therefore is a nutrient
false
Digested carbohydrates are absorbed via a transporter by facilitated transport
false
Half of your calories should be coming from proteins
false
all nutrients contain calories
false
The digestive tract needs _____, which provides the bulk against which the muscles of the colon can work.
fiber
Which monosaccharide is responsible for the sweet taste of fruit?
fructose
You have just consumed a meal very high in fat. As a result, hormonal messages will tell the _____ to release_____
gallbladder / bile
Which hormone raises blood glucose?
glucagon
An essential nutrient ..
has to be provided by the diet
Which of the following is not a desirable blood lipid value?
high LDL
The main dietary factor associated with elevated blood cholesterol is:
high saturated and trans fat intakes
Which of the following words on an ingredient list would alert you to the presence of trans fatty acids in the product?
hydrogenated vegetable oil
Triglycerides are
hydrophobic
In which organ is water absorb during the digestive process?
in the large intestine or colon.
The purpose of the villi and microvilli in the intestinal tract is to:
increase the absorbing surface of the intestine
All of the following statements concerning cholesterol are true except:
it is an essential nutrient
In which organ is water absorb during the digestive process?
large intestine/colon
Which one of the following is NOT a function of lipids?
maintaining acid-base balance
Which one of the following animal-derived foods contains significant amounts of carbohydrates?
milk
Where does carbohydrate digestion start?
mouth
Your diet has been evaluated and you are consuming an average of 2800 calories, 62 grams of saturated fat, and 5 grams of trans fat daily. Are these values within recommendations for heart health?
no, because the energy from saturated fat is higher than the recommended percentage
Which of the following foods has the greatest cholesterol lowering effect?
oat bran
The digestion of ____ by ____occurs in the stomach
proteins / pepsin
Which of the following are nutrients?
proteins, water, carbohydrates
Characteristics of type 2 diabetes include all of the following except:
rapid destruction of the pancreas
What type of foods is going to have a high glycemic index?
rich in sugars (all of above question)
The primary organ of digestion and absorption is the:
small intestine
Cholesterol is the best known of the:
sterols
When fructose and glucose are bonded together they form:
table sugar
Mucus is secreted by____
the goblet cells
What prevents gastric acid from damaging the stomach?
the mucus lining of the stomach
The molecule an enzyme acts on is called
the substrate
Which of the following statements is FALSE about vitamins?
they are generally indestructible
Triglycerides consist of:
three fatty acids attached to glycerol.
Nutrients delivered from the intestines into the circulatory system are:
transported through the blood to the liver for chemical alterations to make them better suited for use by the tissues.
About 95% of the lipids in foods and in the human body are:
triglycerides
Alcohol does not require digestion to be absorbed in the body and can reach the brain within minutes after absorption
true
Most unrefined plant foods contain a mix of fiber types.
true
Most unrefined plant foods contain a mix of fiber types.
true
Soluble fibers can be fermented by gut bacteria
true
Starchy vegetables, such as corn, are energy-dense
true
There is a recommended intake value for water
true
All of the following are found mainly in foods that contain fat except:
vitamin C
Among the following, the form of starch that is most easily digested in the body is:
white flour
One gram of fiber provides _____ calories.
zero
What advice would you give to a friend suffering from constipation?
Consume foods with adequate fiber.
A friend says, "My diet contains no sucrose because I don't eat table sugar." Is this likely to be true?
No, because sucrose occurs naturally in or is added to many foods.
How can you tell whether a fat contains primarily saturated or unsaturated fatty acids?
Oils that remain liquid at room temperature are primarily unsaturated.
Digestion of foods includes the mechanical actions of:
peristalsis waves to move the foods down through the digestive tract.
The vast majority of fat digestion takes place in the:
small intestine with lipases released by the pancreas.
What are the energy-yielding nutrients? How many calories do they bring?
The energy-yielding nutrients are macronutrients - carbohydrates, fats (lipids), and proteins. Carbohydrates bring 4kcal/g, fats bring 9kcal/g, and proteins bring 4kcal/g.
What are the recommended values for HDL and LDL blood levels?
HDL should be >60 mg/dl and LDL should be <100 mg/dl
What is used for minerals' recommended intake?
RDA
Explain the hormonal response to a meal to control blood glucose
When you eat a meal, blood glucose levels increase which increases the insulin release from the pancreas. This insulin then lets glucose into tissues and organs to decrease blood glucose levels.
Characteristics of the essential fatty acids include: they must be supplied by the diet they can be made from the substances in the body they are polyunsaturated fatty acids b and c a and c
a and c
When blood glucose is low glucose can be made from a) glycogen fat b) proteins all of the above a and c
a and c
In nutrition the word "essential" means
a necessary nutrient that can only be obtained from the diet
