NDFS Final
1 lb of body fat provides about
3500 kcals
Vegans are at risk for a deficiency of this vitamin because it is only found in animal products.
B12
Which of the following is not a typical sign or symptom of food-borne illness
Chest pain
Carbohydrates are sometimes found in meat.
False
This sphincter is situated between the small intestine and colon.
Ileocecal Valve
Following absorption, galactose and fructose are converted to glucose in the
Liver
A food-borne illness is a sickness caused by pathogens or their toxins in food.
True
This photo shows a woman washing fresh produce in the kithen sink. She is showing the proper washing technique by holding the carrot under fresh running water to remove dirt and bacteria that may be clinging to the surface.
True
Dennis wants to gain weight, primarily as lean tissue. In addition to performing resistance exercise regularly, he should
add nutrient-dense, healthy sources of energy to his diet, including fatty fish, whole-grain cereals, nuts, peanut butter, and olive oil
Eric's waist circumference is 42 inches. Based on this information, he has a high risk of ________
cardiovascular disease
The organic cofactors that help enzymes catalyze reactions are called
coenzymes
The risk of dehydration in older adults compared to younger adults is
higher
The synthesis of fatty acids is known as
lipogenesis
A deficiency of this water-soluble vitamin is characterized by "the 4 D's" (dermatitis, dimentia, diarrhea, and death) are characteristics of a deficiency of this water-soluble vitamin.
niacin
Your friend, Paul, is trying to gain weight at a healthy rate (1/2 - 2 lbs per week or 10% of initial weight in a 6 month period). His starting weight was 140 pounds and, 3 months later, he is right on track. In theory, what would you expect his weight to be at that point (3 months in)?
147 lbs
Using the HAMMI equation (Rule of 5's and 6's), estimate the appropriate weight range for an adult male who is 5'10".
149 lbs - 183 lbs (median weight = 166 lbs)
Your friend, Jessica, is trying to loose weight at a healthy rate (1/2 - 2 lbs per week or 10% of initial weight in a 6 month period). Her starting weight was 220 pounds and, 3 months later, she is right on track. In theory, what would you expect his weight to be at that point (3 months in)
209 lbs
Which of the following body fat assessment techniques relies on the principle that water and electrolytes conduct electricity?
Bioelectrical impedance
Which of the following statements about diabetes is MOST CORRECT?
In Type 1 diabetes, the pancreas does not produce enough insulin
Denaturation
In proteins, a process in which a protein unravels and loses its native conformation, thereby becoming biologically inactive. In DNA, the separation of the two strands of the double helix.
A person who has a BMI of 17.0 has a greater risk of infections than a person who has a BMI of 21.0.
True
Carbohydrates are created via photosynthesis in plants
True
Obesity increases the risk of sleep apnea
True
The Acceptable Macronutrient Distribution Range (AMDR) for Protein is 10 - 35% of kcals.
True
To calculate body mass index, divide weight in kilograms by height in meters, squared.
True
Which of the following Dietary Reference Intakes (DRI) recommendations were developed to guard against overconsumption?
UL (Tolerable Upper Intake Levels)
The GREEN section of MyPlate represents which food group?
Vegetables
Babies are given an oral dose or injection of this fat soluble vitamin shortly after birth
Vitamin K
Consuela is an overweight young woman who wants to lose 10 pounds. The most reliable and safe way for her to lose this weight is to ________.
decrease her usual daily energy intake
xThree days after eating an undercooked hamburger patty at a picnic, Grace experienced intestinal cramps and bloody diarrhea. When Grace became too weak to walk, her roommate took her to the emergency room of a hospital. Grace required treatment for kidney failure. Based on this information, which of the following food-borne pathogens was most likely responsible for Grace's serious illness?
E. coli O157:H7
