FDNS2100 exam 1
how to calculate total energy?
(cx4)+(fx9)+(px4)
FIBER AND CHOLESTEROL CONNECTION... 1. liver uses blood cholesterol to make bile 2. gallbladder stores bile 3. intestine= bile aids digestion of fiber 4. fiver and bile excreted in feces 5. a little cholesterol in bile reabsorbed into blood
,..
PANCREAS secretes digestive enzymes into small intestine
---
BALANCE... -dont over-eat any food -eat foods from major food groups
...
CALORIES... -measurement of energy -amount of heat required to raise temperature of 1g of water by 1 degree celsius -a calorimeter measures amount of calories in food
...
EXCHANGE SYSTEM... -tightly controls portion size -foods in unlikely places
...
INADEQUATE GLUCOSE SUPPLY... short term (glycogen-->glucose) long term (protein--> glucose)
...
MODERATION... -portion sizes -moderate, not eliminate -no such thing as "good" or "bad" food
...
REGULATION OF SUPPLEMENTS... -not regulated by FDA -don't have to be effective -can have high amounts
...
VARIETY... -dont eat the same old thing -different foods w/in food group -sufficient nutrients -include fruits/veggies(phytochemicals)
...
WATER... -indispensable and abundant -taken for granted -need enormous consumption -many chemical rxns -provides envrnmnt for body activities
...
APPENDIX narrow blind sac beginning of colon. stores lymph cells
....
protein includes meat, poultry, 8 oz seafood per week, beans/peas, eggs and nuts
....
the 5 reasons for change from pyramid to plate are= 1. quick and simple reminder 2. plate is uncomplicated 3. consistent with dietary guidelines 4. build healthy plate 5. available to pros and companies
.....
vitamins, minerals and water contribute _____g
0g
the FOOD PYRAMID was made to 1) help people put _______ _______ to practice. 2) help people understand _______ ________. 3) provide foundation for _______. and 4) group food based on ________, ________ and _______.
1) dietary guidelines 2) nutritional needs 3) eating 4) vitamins, minerals, proteins
high fiber intake= 1), 2), 3)
1) no heart disease 2) healthy weight 3) control blood glucose
what are the FOUR types of DRI's?
1. EAR 2. RDA 3. AI 4. UL
NUTRIENT TRANSPORT 1. bloodstream 2. lymphatic explain
1. bloodstream= water soluble--> bs--> liver 2. fat soluble--> lymp-->blood near heart (squeezed)
required nutrition facts per serving?
1. calories 2. calories from fat 3. total fat 4. saturated fat 5. trans fat 6. cholesterol 7. sodium 8. carbs 9. fiber 10. sugars 11. protein 12. vitamins A, C, iron and calcium 13. % DV
six classes of nutrients?
1. carbs 2. fats 3. proteins 4. vitamins 5. minerals 6. water
four functions of nutrients?
1. energy 2. building blocks 3. maintain body cells 4. essential
as an additive, sugar may 1. enhance ____ 2. provide ______ 3. act as a ______ 4. balance ________
1. flavor 2. fuel 3. preservative 4. acidity
what are the 5 dietary guidelines for 2015?
1. healthy eating pattern 2. meet nutrient needs w/calorie limit 3. limit calories from added sugars, saturated fats and reduce sodium intake 4. shift to healthier choices 5. support healthy eating patterns for all
top 4 causes of death related to NUTRITION?
1. heart disease 2. cancer 3. strokes 4. lung disease
four functions of GI tract?
1. mix gi contents 2. digestive juices 3. digestion 4. absorption
what foods are the top 5 sources of calories in the U.S.?
1. pizza 2. chicken 3. sweet beverages 4. grain based desserts 5. sandwiches
what is on the food label? (6)
1. product name 2. company name 3. ingredients 4. amount in product 5. bar code 6. nutrition facts
nutrition status surveys include diet histories, anthropometric data, physical exams, and lab tests. but what 4 things is this used for?
1. public policy 2. food assistance programs 3. regulation of food supply 4. research directions
what are the 7 major food groups?
1. starch 2. fruit 3. milk 4. other carbs 5. veggies 6. meat 7. fat
% energy per serving? 100 kcal per serving 2000 kcal requirement
100/2000 x 100= 5% of daily energy needed
STOMACH holds food for ____ hours. and holds up to _____ cups. it grinds and churns food with acid and enzymes. and stores food. absorbs ______ and ______. secretes ______ _______ needed for ______ absorption. juice made of _____.
2-4 hours, 4 cups iron and calcium. intrinsic factor for b12 absorption HCL.
what is dietary data?
24 hr recall, food diary, food frequencies and questionnaires
if less than _____mg of ________/_______, then they can say _______ free!
2mg, cholesterol/sat fat, cholesterol free
only ____% of adults can digest lactose
30%
recommended carb intake 45-65% (_______g) _____g for men (till 50) _____g for women until 50
300g M=38g W=28g
what percent of woman have anemia?
5-20%
% total energy requirement? what percent of your energy need is supplied by 3 servings of a food that has 91g per serving? -kcal need is 3000
91g x 3g= 273g 273 kcal/3000 kcal= 0.091 0.091 x 100= 9.1%
Dietary Reference Intakes (DRI) are the amounts of nutrients __________. a. to prevent chronic disease b. to prevent deficiencies c. required for special needs children d. a and b e. a, b and c
A
In the Exchange System, food is categorized according to a. calorie, carbohydrate and fat content b. fat, protein and vitamin content c. carbohydrate, vitamin and mineral content d. protein, vitamin and mineral content e. calorie, carbohydrate and fiber content
A
It is clear from research that people following a low-carbohydrate diet do lose weight, and may lose a little extra weight during the first few months as compared to people following a traditional weight loss diet, but this difference (extra weight loss) disappears over time. (from reading assignment) a. true b. false
A
Maltose is made up of what two monosaccharides? a. glucose and glucose b. glucose and fructose c. fructose and fructose d. glucose and galactose e. galactose and fructose
A
Which of the following are absorbed in the GI system by simple diffusion? a. water and small lipids b. water soluble vitamins c. glucose and amino acids d. both b and c e. both a and c
A
Which of the following is NOT a characteristic of minerals? a. vulnerable (susceptible) to destruction b. inorganic elements c. typically structural components d. consumed in varying (some large, some small) quantities e. all of the above are characteristics of minerals
A
Which of the following vitamins and minerals are required on a food label? a. calcium, iron, vitamin A, vitamin C b. calcium, iron, vitamin B, vitamin D c. calcium, zinc, vitamin E, vitamin C d. iron, potassium, vitamin D, vitamin E e. all vitamins and minerals are required on a food label
A
what are the FOUR kinds of nutrient assessment of INDIVIDUALS?
A= anthropometric B= biochemical C= clinical D= dietary
A granola bar contains 15 g of (digestible) carbohydrate, 3 g of fat, 4 g of protein, and 2 g of fiber. What is the total energy content in the granola bar? a. 127 kcal b. 103 kcal c. 177 kcal d. 135 kcal e. none of the above
B
Bioelectrical impedance is a technique used to measure a. bone density b. body composition c. body mass index d. nutrients in the blood e. iron deficiency
B
If you were taking vitamin supplements and concerned about taking in an excess amount of vitamin D, you could look inside the front cover of your textbook for the ____ for vitamin D to see if you were getting too much. a. Excess Threshold b. Tolerable Upper Limit c. Toxic Dose d. Poison Limit e. Overdose Amount
B
Place the following steps in correct order regarding how the body responds when you eat a high carbohydrate meal consisting of bread and pasta. 1. Insulin is released from the pancreas 2. There is an increase in blood glucose 3. Large carbohydrates are broken down into glucose 4. Insulin decreases blood glucose by letting blood glucose into cells a. 1, 2, 3, 4 b. 3, 2, 1, 4 c. 4, 2, 1, 3 d. 2, 3, 4, 1 e. 4, 1, 3, 2
B
The USDA recommendations (AMDR) for caloric intake from carbohydrate, fat and protein, respectively, are a. 45-65%, <20-25% and 15-20% b. 45-65%, <20-35%, and 10-35% c. 35-40%, <15-20%, and 40-45% d. 45-50%, <20-25%, and 30-35% e. 35-40%, <30-35%, and 30-35%
B
The ___ are the nutrient intake goals set for all healthy individuals and cover ~ ___ % of the population. a. EAR...75 b. RDA...97 c. UL...25 d. AI...50 e. DRI...100
B
The major metabolic organ of the body is the a. brain b. liver c. kidney d. stomach e. pancreas
B
When water-soluble nutrients are transported from intestinal cells to the vascular (blood) system, what organ is first to receive them? a. kidney b. liver c. stomach d. pancreas e. gall bladder
B
Which of the following is NOT a good source of carbohydrates? a. banana b. steak c. bread d. potatoes e. pasta
B
Beth ate a peanut butter and jelly sandwich that had 10 grams of fiber. She also had an apple that had 2.5 grams of fiber. She consumed about what percent of her total fiber needs for the day? a. 20% b. 35% c. 50% d. 70% e. 100%
C
Excess protein breakdown (e.g. muscle) generates ___ which can stress the ____. a. H2O... liver b. CO2... lungs c. NH3...kidneys d. HCl...stomach e. H2O... kidneys
C
Persons with lactose intolerance usually need to limit intake of a. aged cheeses (e.g. cheddar cheese) b. yogurt c. ice cream d. high fiber foods e. all of the above usually must be limited in persons with lactose intolerance
C
The 6 classes of nutrients include: a. carbohydrate, protein, fat, fiber, vitamins, minerals b. carbohydrate, protein, fat, vitamins, minerals, alcohol c. carbohydrate, protein fat, vitamins, minerals, water d. grains, vegetables, fruits, meats, dairy, fats e. sugars, starches, fiber, protein, fat, water
C
The credential that indicates a person is a qualified nutrition expert is a/an ___. (from the reading assignment) a. owner of health food store b. physician c. registered dietitian d. personal trainer e. nurse
C
The end products of digestion for carbohydrates are ___, for fats are ___ and for protein are ___ a. fiber...cholesterol...amino acids b. starch...fatty acids & glycerol...dipeptides c. monosaccharides...fatty acids & glycerol...amino acids d. starches...phopholipids...amino acids e. glycerol...cholesterol...amino acids
C
The surface of the small intestine is covered with ___ which increase its surface area to that of a _____. a. mucus...football field b. enzymes...baseball diamond c. villi...tennis court d. hairs...soccer field e. nerves...swimming pool
C
The three parts of the small intestine are a. pancreas, ileum, colon b. bile, duodenum, esophagus c. duodenum, jejunum, ileum d. chyme, bile, jejunum e. colon, duodenum, jejunum
C
What could you do to treat heartburn (GERD)? a. eat big meals to dilute the acid b. eat before bed to calm the stomach c. elevate the your head with pillows while sleeping d. elevate your feet with pillows while sleeping e. a, b and c
C
What do scientists use to measure the amount of calories in food? (from the film shown in class) a. oven b. food scale c. bomb calorimeter d. litmus paper e. pH meter
C
Which of the following is a TRUE statement about fiber? a. soluble fiber is good for you but insoluble fiber can be detrimental to your health b. fiber contains 4 calories/gram c. fiber can serve to decrease blood cholesterol and/or also to improve (increase) gastrointestinal transit d. meat and milk are good sources of fiber e. all of the above are true
C
Which of the following people would NOT be covered by the DRI, based on assumptions made by the DRI committee? a. Harry, a 35 year old healthy businessman b. Cindy, a 21 year old college student c. Robert, a 20 year old with cystic fibrosis d. Joann, a 35 year old female vegetarian
C
An "essential" nutrient is one that a. provides calories b. provides vitamins and minerals c. is required by all mammals to sustain life d. must be obtained by the diet e. must be eaten every day
D
In general, females need about _____ cal per day, and males need about _____ cal per day. a. 1000....1500 b. 1200....1800 c. 1500....2000 d. 2000....3000 e. 3000....4000
D
On a food label, ingredients are listed in ___ order by ___. a. increasing...calorie b. decreasing....calorie c. increasing...weight d. decreasing...weight e. decreasing...volume
D
Tips for consuming phytochemicals include which of the following? (from the reading assignment) a. eat more fruit b. increase vegetable portions c. use herbs and spices d. a and b e. a, b and c
D
Which of the following are key points of a healthy diet? a. variety b. balance c. convenience d. a and b e. a, b and c
D
Which of the following is a MYTH concerning alcohol? (from the reading assignment) a. alcohol diverts blood flow to the skin making you feel warmer, but it actually cools the body b. too much alcohol in any form produces a hangover c. alcohol depresses the brain's activity d. wine and beer are mild; they do not lead to addiction e. alcohol alters body functions and is medically defined as a depressant drug
D
Which of the following is/are a complex carbohydrate(s)? a. glycogen b. fiber c. lactose d. a and b e. a, b and c
D
A major function of the gall bladder is to a. secrete hydrochloride b. produce digestive hormones c. break down protein d. neutralize acid chyme e. store and secrete bile
E
A major function of the large intestine (colon) is to a. break down dietary fat b. detoxify poisons c. produce bile d. neutralize acidic chyme e. absorb water, minerals, vitamin K
E
All of the following are true regarding the Percent Daily values on a food label EXCEPT a. they help consumers tell whether or not a food has a lot or little of a nutrient b. they help consumers compare between different brands c. they are the daily goals of a person consuming 2000 kcals d. they are appropriate for moderately active women e. they are appropriate for moderately active men
E
On a food label, if a food contains ___ Percent Daily Value of a vitamin or mineral, it is considered a high or excellent source of that nutrient. a. 5 b. 7 c. 10 d. 15 e. 20
E
On a food label, the following are required EXCEPT: a. total fat b. cholesterol c. total carbohydrate d. fiber e. None - all of the above are required on a food label
E
The Selected Message for the 2010 Dietary Guidelines and MyPlate include all of the following EXCEPT: a. make half your plate fruits and vegetables b. make at least half your grains whole c. switch to fat-free or low-fat (1%) milk d. drink water instead of sugary drinks e. None - all of the above are Selected Messages for the 2010 Dietary Guidelines
E
The main source of energy for your body's cells is/are a. amino acids b. fatty acids c. vitamins d. insulin e. glucose
E
The most important (essential) nutrient(s) is/are a. protein b. carbohydrate c. fat d. vitamins e. water
E
Which is the function of sphincters in the GI system? a. secrete enzymes b. emulsify fat c. grind and churn food d. absorb nutrients e. act as "gates" to regulate flow
E
Which of the following is NOT a characteristic of vitamins? a. organic compounds b. consumed in small quantities c. assist in body processes d. vulnerable (susceptible) to destruction e. None - all of the above are characteristics of vitamins
E
Which of the following is the correct pathway of food travelling through the GI system? a. esophagus, gallbladder, pancreas, stomach, small intestine, large intestine b. mouth, stomach, esophagus, liver, small intestine, large intestine c. mouth, esophagus, pancreas, stomach, gall bladder, small intestine, large intestine d. mouth, stomach, liver, small intestine, large intestine e. mouth, esophagus, stomach, small intestine, large intestine
E
Which of the following is/are an example(s) of dietary assessment? a. 24-hr recall b. food diary c. food frequency questionnaire d. b and c e. a, b and c
E
Which part of the GI tract absorbs bile salts, Intrinsic factor and vitamin B12? a. esophagus b. stomach c. duodenum d. jejenum e. ileum
E
explain EAR, RDA, AI, and UL
EAR (est. avg rqrmnt)= 50% (intake required to meet 50) RDAn(rec. dietary allowance)= 97%. 22 nutrients. prevent deficiency & chronic diseases. all ages, prego AI (adequate intake)= used in absence of RDA. for some vitamins, minerals, choline and fatty acids. children under 1 yr UL= a ceiling. helps assess supplements/excess fortified foods. not UL for all nutrients.
heart burn aka _________ or __________. stomach contents reenter esophagus
GERD or acid reflux
what is the AMDR?
acceptable macronutrient distribution range. ranges of allowable percentages for carbs, fats and proteins. --> reduced risk of chronic disease
two kinds of polysaccharides?
amylose (straight chains) amylopectrin (branched chains)
diseases that come from NUTRITION are ______ and ______
anemia/obesity
GALBLADDER stores _____ and secretes it into small intestine.
bile.
LIVER produces _____. major ______ organ of the body.
bile. metabolic.
THE EXCHANGE SYSTEM -foods grouped according to _____, _______ and _______
calories, carbs and fats
c6h16o6
carb
what are the three elements that are in nutrients?
carbon, hydrogen and oxygen
45-65% of diet should come from ______
carbs
what are the three energy yielding nutrients?
carbs, fats and proteins
which of the six nutrients are organic(contain carbon)
carbs, fats, proteins and vitamins
plant produce ______ through photosynthesis. what are the two main carbs in foods?
carbs. simple and complex
several pops across the work get more than half of their nutrients form __________ for what three reasons?
carbs. 1easy to grow 2 palatable 3 stored long time
what are the allowable ranges of carbs, fats and proteins?
carbs= 45-65% fats= 20-35% proteins= 10-35%
what are the calorie values of the energy yielding nutrients?
carbs= 4g lipids= 9g protein= 4g
DRI (dietary reference intake) -U.S. and Canada -recommendations to prevent _______ _________
chronic diseases
what are some things that influence food choice?
culture, media, religion, income, peers, education, occupation, health beliefs, genetics, etc
appropriate uses of RDI's?
diet planning and aim for RDA/AI
SMALL INTESTINE major site of _____ and _____. and about _____ feet long. 3 parts=_____, _____ & _____ **chyme villi for absorption.(specialized)
digestion and absorption. 20ft duodenum (ions/water sol) jejunum (carbs/fats/proteins) ileum (bile salts/b12/intrins)
some _______ are strongly influenced by diet, others not at all.
diseases
most dairy should be ____ _____ or ____ _____. _______ is a good source of dairy!
fat free, low fat. yogurt.
calculate percent fat? in a food with 3g protein, 3g of fat, and 12g of carbs and 91calories, what % is fat?
fat= 3g (3g x 9)= 27 kcal 27 kcal/91 kcal=0.297 0.297 x 100= 29.7%
what are the TWO kinds of nutrition assessment of POPULATIONS?
food consumption surveys(what people eat) and nutrition status surveys.
phytochemicals are found in ______ and _______
fruits and veggies
half of your plate should be _______ and ______
fruits/veggies
BODY'S USE OF GLUCOSE _____ is the main source of energy for your body. required by rbcs and nerve cells. must maintain blood glucose levels.
glucose
what is the bodes storage form of carbs?
glucose/glycogen
name the the monosaccharides.
glucose= blood sugar fructose= fruit sugar galactose= part of lactose
what is celiac disease? how is it managed
gluten intolerable, damages microvilli and causes go inflammation gluten free diet
when you have adequate carb, will store as _______ in the _____ and ______. when you have excess carbs, will store as _____.
glycogen, liver and muscle cells fat
"consuming a VARIETY of foods BALANCED by MODERATE INTAKE of each food"
healthy diet
what is anthropometric data?
height, weight, body comp(skin fold test, underwater weighing, bioelectrical impedance and DEXA)
MINERALS organic/inorganic small/large quantities assist body processes/structural component vulnerable/indestructible
inorganic small and large quantities structural component indestructible
what is ibs? treatment?
irritable bowl syndrome. affects 20% of americans. cramps, bloat, gas, irregular function elimination diet, moderate caffeine, low fat, small meals, reduce stress
what is energy measured in?
kilocalories
empty calories provide ________ but few to no other ________
kilocalories, nutrients
what is energy density?
kilocalories/weight
what is biochemical data?
lab tests. blood and urine samples
______ are a good source of protein sometimes considered as a meat.
legumes
nutrition influences ______ _______ ________
long term health
%DV <5%= 10- 19%= 20%>=
low good high/rich
simple carbs made of ______ and _________
monosaccharides and disaccharides
what are the end products of carb digestion?
monossacharides: glucose, fructose and galactose
is alcohol a nutrient? how many calories does it contribute to diet?
no, because it doesn't support growth. 7g
daily values help customers tell whether a lot or a little of _____ and help ______ brands.
nutrients, compare
VITAMINS organic/inorganic small/large quantities assist body processes/structural component vulnerable/indestructible
organic small quantities assist body processes vulnerable
what is clinical data?
physical exams, medical history, drug use and socioeconomic status
beneficial non-nutrients are called ______ (dyes)
phytochemicals
complex made of ____________
polysaccharides
if _____ and never been ______, can say that its _______!
raw, frozen, fresh
fiber is a polysaccharide. soluble fiber(oats, legumes) lowers ______ ________ and controls _______ _______. insoluble fiber(grains, veggies) increase _____ _________.
soluble= blood cholesterol and controls blood glucose insoluble= increase go transit
name the three disaccharides.
sucrose glucose+ fructose lactose= glucose+galactose maltose= glucose+glucose
T/F there are both energy yielding and non-energy yielding nutrients
true
T/F? when food is in gi tract, its outside of the body.
true
most people in U.S. get _____ the amount of protein we need. we should choose ____ cuts of meat.
twice,lean
exchange system originally designed for ______ and ______.
type 1 diabetes and weight loss
what is nutrient density?
vitamin or mineral content / kilocalories
what nutrients can you add to help with disease resistance?
vitamins A, D, C and calcium and protein
what are the three non-energy yielding nutrients?
vitamins, minerals and water
the FOOD PYRAMID is based on these three things, whereas the EXCHANGE SYSTEM is based on these three other things?
vitamins, minerals, proteins calories, carbs and fats
COLON final stage, removes _____.
water
what is the most important nutrient?
water
LARGE INTESTINE complete digestion. absorbs ____ and ______. 4 parts?= _____, ______, _____ and _____.
water and minerals.(sodium, potassium, chloride and vitamin K) ascending, transverse, descending and sigmoid
what is discretionary calorie allowance?
weight vs. nutrient supplies
half of your grains should be ______ grains.
whole
whole grains vs. refined grains?
whole grains have the entire kernel whereas milling of refined grains removes fiber, iron, and B-vitamins
myth of food combining..
you CAN combine foods, helps with digestion :-)
