Health Promotions Test 2

Front 1

_____ carbohydrates are found in fruits, milk, and sweeteners

Back 1

Simple

Front 2

______ carbohydrates are found in cereals, grains, fruits, and vegetables

Back 2

Complex

Front 3

Proteins can supply __ kcal per gram

Back 3

4

Front 4

Vitamins A,D,E,K are __-soluble vitamins

Back 4

Fat

Front 5

Vitamins C and B are ___-soluble vitamins

Back 5

Water

Front 6

Set standards for nutrients that do not have RDA values

Back 6

Dietary Reference Intakes (DRIs)

Front 7

The average daily intake level of a nutrient that will meet the needs of half of the people in a particular category

Back 7

Estimated Average Requirement (EAR)

Front 8

Are used to determine the RDA of a nutrient

Back 8

Estimated Averate Requirement (EAR)

Front 9

The average daly intake level required to meet the needs of 97% to 98% of people in a given life stage and of a given gender

Back 9

Recommended Dietary Allowance (RDA)

Front 10

Recommended average daily intake level for a nutrient

Back 10

Adequate Intake (AI)

Front 11

Highest average daily intake level that is not likely to have adverse effects on the health of most people

Back 11

Tolerable Upper Intake Level (UL)

Front 12

Average dietary energy intake (kcal) to maintain energy balance

Back 12

Estimated Energy Requirements (EER)

Front 13

The portion of the energy intake that should come from each macronutrient

Back 13

Acceptable Macronutrient Distribution Range (AMDR)

Front 14

Part of a nutrition facts panel that contains general dietary advice for all people

Back 14

Footnote

Front 15

The energy left over aften an individual has consumed all the food needed to meet the nutrient needs

Back 15

Discrtionary kcalories

Front 16

Falts and oils contain __ kcal per gram

Back 16

9

Front 17

The ____ region of the brain is the feeding center

Back 17

hypothalamus

Front 18

_____-soluble nutrients enter the portal vein

Back 18

Water

Front 19

_____-soluble nutrients enter the lymphatic vessels and are transported directly to the bloodstream

Back 19

Fat

Front 20

The most abundant carbohydrate

Back 20

Glucose

Front 21

_____ carbohydrates contain one or two molecules

Back 21

Simple

Front 22

______ carbohydrates contain one or two molecules

Back 22

Complex

Front 23

Many units of monosaccharides joined together

Back 23

Polysaccharides

Front 24

The non-digestible part of plants

Back 24

Dietary fiber

Front 25

Carbohydrate with known health effects, which is extracted from plants and added to foods

Back 25

Functional fiber

Front 26

Each gram of carbohydrate=__ kcal

Back 26

4

Front 27

Red blood cells rely only on _____ for their energy supply

Back 27

Glucose

Front 28

Sufficient energy intake from carbohydrates prevents production of ____ as an alternate energy source

Back 28

ketones

Front 29

_____ amylase digests starch to maltose

Back 29

Pancreatic

Front 30

The cells that line the small intestine and secrete additional enzymes to digest disaccharides to monosaccharides

Back 30

Mucosal cells

Front 31

Most monosaccharides are converted to glucose by the ___

Back 31

liver

Front 32

Excess glucose is converted to glycogen and stored in the ____

Back 32

liver and muscles

Front 33

Level to which food raises blood glucose levels compared with reference food

Back 33

Glycemic index

Front 34

A disease primarily afflicting people in their 50s and 60s. Begins earlier in life because of consistently low fiber intake

Back 34

Diverticular disease

Front 35

divrse class of molecules that are insoluble in water

Back 35

Lipids

Front 36

Triglycerides are composed of ____

Back 36

Three fatty acid molecules

Front 37

Long chains of carbon atoms surroundedd by hydrogen atoms

Back 37

Fatty acids

Front 38

A three-carbon alohol that is the backbone of a triglyceridee

Back 38

Glycerol

Front 39

____ refers to how many hydrogen atoms surround each carbon

Back 39

Saturation

Front 40

___ ___ acids have hydrogen atoms surrounding every carbon in the chain; they have no double bonds

Back 40

Saturated fatty

Front 41

____ ____ acids lack hydrogen atoms i have one double bondnone region; they

Back 41

Monounsaturated fatty

Front 42

___ ___ acids lack hydrogen atoms in multiple locations; they have two or more double bonds

Back 42

Polyunsaturated fatty

Front 43

The shape of a triglyceride is determined by the saturation of the ______ ______

Back 43

Carbon Chains

Front 44

_____ fatty acids can pack tightly together and are solid at room temperature

Back 44

Saturated

Front 45

_____ fatty acids do not stack together well and are liquid aat room temperature

Back 45

Unsaturated

Front 46

Describes the position of which the hydrogen atoms at the unsaturated region are on the same side of the carbon chain

Back 46

Cis

Front 47

Describes the position of which the hydrogen atoms are on the opposite side of the carbon chain

Back 47

Trans

Front 48

The addition of hydrogen atoms to unsaturated fatty acids

Back 48

Hydrogenation

Front 49

____ acid (omega-_ fatty acid) is found in vegetable and nut oils.

Back 49

6

Front 50

Linoleic acid (omega-6 fatty acid) is converted by the body to _____ ____, which is involved in blood clotting and blood pressure

Back 50

Arachidonic acid

Front 51

Alpha-linolenic acid (omega-_ fatty acid) is found in vegetables, fish, and fish oils

Back 51

3

Front 52

Alpha-linolenic acid (omega-3 fatty acid) is converted to ___ and ___, which are important regulators of inflammation, blood clotting, and blood pressure

Back 52

EPA and DHA

Front 53

Phospholipids are composed of a ___,___, and ____

Back 53

Glycerol backbone, two fatty acids, and phosphate

Front 54

Phospholipids are important components of ___ ___

Back 54

cell membranes

Front 55

Lipids containing multiple rings of carbon atoms

Back 55

Sterols

Front 56

____ is the major sterol found in the body

Back 56

Cholesterol

Front 57

Fat is very energy dense, containing _ kcal/gram

Back 57

9

Front 58

Much of the energy used during rest comes from

Back 58

fat

Front 59

____ is used for energy during exercise, especially after glycogen is depleted

Back 59

Fat

Front 60

Vitamins _,_,_, and _ are soluble in fat; fat is required for their transport

Back 60

A,D,E, and K

Front 61

Digestion and absorption of fats occurs primarily in the _____

Back 61

small intestine

Front 62

___ disperses fat into smaller fat droplets

Back 62

Bile

Front 63

_____ ____ break triglycerides into two separate fattyacids and a monoglyceride

Back 63

Pancreatic enzymes

Front 64

Fat enters the mucosal cell as a ___

Back 64

micelle

Front 65

In the intestinal mucosal cell, fatty acids are reattached to the monoglyceride to re-form

Back 65

Triglycerides

Front 66

Transport vehichles that remove absorbed fats from the small intestine

Back 66

Lipoproteins

Front 67

___ to___ % of calories should be from fat

Back 67

20-25%

Front 68

Saturated fat should be no more that _% of total calories

Back 68

7%

Front 69

Most fat in our diets should be from _____ fats (e.g., olive oil) and _____ fats (e.g., plant oils)

Back 69

monounsatured, polyunsaturated

Front 70

Lipids contribute to about __% of the energy in the typical American diet

Back 70

33%