NUTR100 final exam 2016 december

Question 1 2 / 2 points

Carbohydrates, proteins, and lipids are .

micronutrients

macronutrients

subnutrients

classified nutrients

Question 2 2 / 2 points

The sugars found in grains, vegetables, legumes, and fruits are .

carbohydrates

lipids

minerals

amino acids

Question 3 2 / 2 points

The primary objective of the Dietary Guidelines for Americans is to ensure Americans .

consume less than 2,300 mg of sodium per day

choose fiber-rich fruits, vegetables, and whole grains often

increase intake of fats and oils high in saturated or trans fatty acids

balance calorie intake with physical activity to manage weight

Question 4 1 / 1 point

A sign that you might be reading inaccurate or exaggerated science might be a

. Select all that apply.

recommendation made to help sell a product

recommendation that promises a quick fix

recommendation from a peer-reviewed journal

simplistic conclusion drawn from a single study

Question 5 2 / 2 points

Which of the following is the correct order of the recommended steps to prevent foodborne illness, according to the

Dietary Guidelines for Americans?

Wash, Separate, Prepare, Store

Clean, Separate, Cook, Chill

Clean, Cook, Cool, Reheat

:

Wash, Separate, Heat, Freeze

Question 6 2 / 2 points

The

estimates the nutrient intake level that will meet the needs of 50 percent of the individuals in a specific life-

stage or gender group.

Estimated Average Requirement

Recommended Dietary Allowance

Tolerable Upper Limit

Average Needs Level

Question 7 2/ 2 points

Which of the following are good questions to ask about safety when considering purchasing a supplement? Select all that apply.

Who is the manufacturer?

What is the active ingredient and dosage?

Is there any evidence to support using this product?

Is there a third party “checker” for this product?

How much does it cost?

Question 8 2 / 2 points

Essential nutrients are nutrients that .

can be synthesized in the body

must be obtained from dietary intake

are essential to good health

can only be obtained through taking supplements

Question 9 2/ 2 points

The current icon to represent the food groups is known as .

The Food Guide Pyramid

MyPlate

MyPyramid

Idaho Plate Method

Question 10 2 / 2 points

Replacing lost nutrients in foods is called .

fortification

pasteurization

enrichment

modification

Question 11 2 / 2 points

The majority of digestion takes place in the .

duodenum

colon

jejunum

ileum

Question 12 2 / 2 points

Celiac disease is treated by removing gluten from the diet. Gluten is found in all of the following EXCEPT .

wheat

rye

barley

rice

Question 13 2 / 2 points

Lipase is an enzyme that breaks down .

carbohydrate

fat

protein

all of these choices

Question 14 2 / 2 points

In order to move food from the mouth, down the esophagus, and into the stomach, the food must be made into .

chyme

a bolus

a blob

an epiglottis

Question 15 2 / 2 points

HCl in the stomach

. Select all that apply.

denatures salivary amylase

denatures triglycerides

denatures protein

kills bacteria that enter your stomach

Question 16 2 / 2 points

A fat has two or more carbon double bonds.

saturated

bisaturated

monounsaturated

polyunsaturated

Question 17 2 / 2 points

Which of the following is not a digestion accessory organ?

liver

gallbladder

colon

pancreas

Question 18 2 / 2 points

The AMDR for protein is

percent of total daily calories.

5 to 10

10 to 35

20 to 35

45 to 65

Question 19 2 / 2 points

How many kilocalories are in 24 grams of fat?

216

168

96

240

Question 20 2 / 2 points

Which of the following choices are disaccharides? Select all that apply.

lactose

maltose

galactose

sucrose

Question 21 2 / 2 points

atoms are added to unsaturated fats in order to make liquid fats more solid at room temperature.

carbon

hydrogen

sodium

lipid

Question 22 2 / 2 points

How many amino acids can’t be synthesized in the body?

9

11

21

19

Question 23 2 / 2 points

The AMDR for fat is percent of daily kilocalorie intake.

45 to 65

5 to 10

20 to 35

10 to 35

Question 24 2 / 2 points

An enzyme

a chemical reaction.

slows down

speeds up

stops

provides stability for

Question 25 2/ 2 points

Which of the following combines with carbon, hydrogen, and oxygen to make up the structure of protein?

nitrogen

sulfur

pepsin

chloride

Question 26 2 / 2 points

A triglyceride is formed through a reaction between a glycerol and fatty acid(s).

partial hydrogenation; one

rehydration; three

lipogenesis; one

dehydration; three

Question 27 2 / 2 points

is the deficiency associated with thiamin.

scurvy

beriberi

rickets

anemia

Question 28 2 / 2 points

Which of the following choices include all of the fat-soluble vitamins?

vitamin B12, vitamin B6, vitamin C, vitamin D

vitamin A, vitamin D, vitamin E, vitamin K

vitamin D, vitamin K, thiamin, vitamin B6

vitamin E, vitamin A, vitamin B6, niacin

Question 29 2 / 2 points

B-complex vitamins often serve as .

cofactors/coenzymes

blood thinners

a source of calories

none of these choices

Question 30 2 / 2 points

Flushing is a common side effect from which nutrient?

thiamin

vitamin C

niacin

sodium

Question 31 2 / 2 points

The majority of sodium intake for the standard American diet comes from .

iodized table salt

sauces and soups

processed foods

cheese

Question 32 2 / 2 points

Metabolism is described as the balance between and reactions in the body.

steroidal; carboxylic

anabolic; synthetic

catabolic; anabolic

catabolic; amine

Question 33 2 / 2 points

Hydration . Select all that apply.

leads to optimal performance during exercise

reduces the risk of a potentially life-threatening heat injury

regulates healthy mental and cognitive performance

is only important during exercise

Question 34 2 / 2 points

What are the natural functions that water promotes within the human body? Select all that apply.

transportation system

lubricant

participant in biochemical reactions

body temperature regulation

dehydration

Question 35 2/ 2 points

The is/are the organ(s) that regulate water balance within the body.

kidneys)

p ituitary gland and kidneys

(kidney,

Question 36 1 / 1 point

Which of the following foods are known to be a good source of Vitamin K? Select all that apply.

dark leafy greens

kale

Swiss chard

parsley

broccoli

spinach

orange

garbanzo beans

almonds

pumpkin

Question 37 2/ 2 points

Which of the following are the main metabolic pathways? Select all that apply.

glycolysis

ATP

pyruvate to acetyl CoA

cellular respiration

the citric acid cycle

the electron transport chain

catabolism

anabolism

Question 38 2 / 2 points

You are able to maintain your body weight when energy expended

calories consumed.

exceed

equals

are less than

double

Question 39 2 / 2 points

Which of the following daily protein intakes is recommended for endurance and strength training athletes?

0.8-1.2 grams/kg body weight

0.5-0.8 grams/kg body weight

1.2-1.7 grams/kg body weight

2.0-2.5 grams/kg body weight

Question 40 2/ 2 points

Lasting behavioral changes develop when . Select all that apply.

a food diary is created

areas of the diet are identified that need improvement

a plan is made

dramatic changes are made initially

Question 41 2 / 2 points

All of the following are guidelines for reducing cancer risk EXCEPT:

Limit intake of charred foods.

Reduce intake of red meat.

Increase consumption of fruits.

All of these choice are guidelines to reduce cancer risk.

Question 42 2/ 2 points

Research studies are often used to provide evidence for CAM therapies.

True

False

Question 43 2 / 2 points

Sodium, calcium, iron, vitamin C, and vitamin A are all required by law to be included on the food label.

True

False

Question 44 2 / 2 points

Peanut butter is one example of a high-quality protein.

True

False

Question 45 2 / 2 points

Supplements are approved by the FDA before reaching the market.

True

False

Question 46 2 / 2 points

Vitamin D is a nonessential nutrient.

True

False

Question 47 2 / 2 points

Weight loss occurs when energy balance is in equilibrium.

True

False

Question 48 2 / 2 points

A high-fiber, low-fat diet may reduce the risk of cancer

True

False

Question 49 2 / 2 points

Body Mass Index (BMI) provides an accurate measurement of the amount of fat tissue on the body.

True

False

Question 50 

Before exercising, athletes are encouraged to drink plenty of fluids and consume a high-fat meal for energy.

True

False

Question 51 20 / 20 points

Please match the correct nutrition term to its definition or description.

the nutrient intake level set when there is not

.

enough scientific evidence to set an EAR

 % Daily Value

the nutrient intake level that meets the needs of 97

. percent to 98 percent of individuals in a life-stage or gender group2 Recommended Dietary Allowances

the intake value that meets the estimated nutrient

3. needs of 50 percent of individuals in a specific life- stage and gender group

 Nutrition Facts

a framework of dietary standards that includes EAR, RDA, AI, and UL

predicted needs to maintain weight ranges consistent

with good health

food contains 10 percent to 19 percent of the Daily

Value for a particular nutrient in one serving

maximum levels of a nutrient unlikely to pose health

risks

 Acceptable Macronutrient Distribution

 Estimated Energy Requirement

a portion of the food label that states the content of

. selected nutrients in a food in a way that is determined by the FDA

set of nutrient standards to represent the needs of

the typical consumer

guidelines for nutrient intakes to reduce risk of

chronic disease

Question 52 20 / 20 points

Please match each nutrient to its correct function.

 calcium

 riboflavin

 iodine

 vitamin D

 thiamin

 vitamin C

 selenium

 iron

 folic acid

plays a role in bone health, common source is dairy

 products. critical to prevent neural tube defects

. deficiency seen in children known as Rickets

deficiency is known as scurvy5. deficiency seen in alcoholism

. easily destroyed by sunlight

. contains the group known as carotenoids

. plays a role in proper thyroid function

. component of blood7 vitamin A

Brazil nuts are a good source; plays a role in various

.

enzyme functions

Question 53 12 / 12 points

Order the essential major organs that form the GI tract. Start with where food enters the body, and then list each organ that follows.

 large intestine

 stomach

 esophagus

 rectum/ anus

 mouth]

uestion 54 

The four accessory organs of the GI tract are

section.

Question 55

A meal contains 344 total calories, of which 24 grams are protein and 35 grams are carbohydrate. A. How many calories come from protein?

B. How many GRAMS are from fat?

16 (12) C. What percentage of this meal’s total calories are from protein?

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Question 56  

Mr. Jones is 5’11” and weighs 208 pounds. A. What is his BMI?

B. What is his BMI classification?

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Question 57  

Please leave space between each of the three answers and label with the corresponding letter: A, B, or C.

A. After studying nutrition science, you should be knowledgeable about nutrition guidelines and how nutrition can affect health. Please demonstrate what you have learned by explaining the following:

Using terms and concepts that you have learned in this course, examine 10 aspects of your own diet, and explain any changes you may or may not make. For full credit, support each of your 10 choices with facts from the readings. (For example, currently, I rarely eat any nuts. So, I will start eating one ounce of nuts a day because it will improve my cholesterol level, which will reduce my risk for heart disease. Note: you may not use this

example.) [20 points]

Explain how nutrients affect disease prevention and management. Make your answer specific with examples. Link the nutrient or nutrients you discuss to a condition. (For example, vitamin C deficiency is linked to scurvy. Note: you may not use this example). For full credit, you must provide at least three examples of how nutrient levels

can be related to disease prevention and management. [12 points]

Have fun with this question! This is really just your way of showing me what you have learned this semester and what you will take away from this course.

Extra Credit: 2 points

B. What was the most useful thing you learned from this class?

Extra Credit: 2 points

C. What was the most interesting thing you learned from this class?