Human Nutrition Test 2

Front 1

T F we need to consume less starchy foods because carbohydrates are fattening.

Back 1

false

Front 2

T F Chicken, beef, pork, and fish contain carbs?

Back 2

false

Front 3

What organic compound is derived from proteins but not carbs or fat?

Back 3

nitrogen

Front 4

What food group does not supply protein in significant amounts?

Back 4

Fruit

Front 5

there are ___ amino acids

Back 5

9

Front 6

One benefit from being a vegetarian is_______

Back 6

lower blood sugar and healthier weight

Front 7

In the nutrition view…. To get bigger muscles you need to?

Back 7

Eat healthy and at the correct time intervals

Front 8

What energy yielding nutrient can maintain a steady blood glucose level and supply the brain with glucose if needed to.

Back 8

protein

Front 9

T F Highly acidic foods when eaten decrease the stomachs Ph (make it more acidic)

Back 9

False

Front 10

10. Fructose + Glucose=?

Back 10

Sucrose aka Table sugar

Front 11

What are the 3 disaccharides?

Back 11

sucrose, maltose, and lactose

Front 12

Where is starch mostly digested?

Back 12

Mouth

Front 13

Where are EPA & DHA found?

Back 13

Fish oils

Front 14

Triglycerides make up ___% of lipids in the human body.

Back 14

95%

Front 15

T F Vitamin C is mainly found in Fatty foods.

Back 15

False

Front 16

T F High LDL is bad.

Back 16

True want high HDL

Front 17

Amino Acids that are absorbed by the body most efficiently come from?

Back 17

Animal Proteins

Front 18

What group of individuals need more protein than others?

Back 18

Athletes

Front 19

T F Bread made with whole grain flour is labeled as brown bread.

Back 19

False

Front 20

T F Artificial sweeteners cause health problems.

Back 20

False

Front 21

Long chains of sugar units are known as?

Back 21

Complex carbohydrates

Front 22

What energy yielding nutrient is preferred by most body parts

Back 22

Carbohydrates

Front 23

Which of the following does the body use most?

Back 23

Glucose!

Front 24

When you combine 3 fatty acids and glycerol you get ______

Back 24

triglycerides

Front 25

Body size affects the DRI intakes of what nutrient.

Back 25

Protein

Front 26

26. The excretion of more Nitrogen than intake results in ___ ___ ___ and is common in ___

Back 26

negative nitrogen balance and surgery patients

Front 27

What type of bond is formed between the amine group and an acid group of another amino acid?

Back 27

peptide

Front 28

What is one way of preventing type 2 diabetes?

Back 28

healthy, exercise, and weight control

Front 29

What is one of the functions of fat in the human body?

Back 29

Temperature regulation, protects internal organ, provides material for formation of cell membranes

Front 30

What is the amount of grams of carbs one needs to prevent the body from using protein as a replacement?

Back 30

130g

Front 31

31. What organ is responsible for blood glucose levels?

Back 31

pancreas

Front 32

To increase the amount of Omega 3 fatty acids in your body best

Back 32

eat fish

Front 33

What is the best way to lose fat & maintain a healthy weight?

Back 33

Calorie control

Front 34

T F carbohydrate is fattening & should be avoided

Back 34

False

Front 35

Whole grain products include _____

Back 35

cracked wheat

Front 36

T F moderate use of artificial sweeteners pose no health threats

Back 36

True

Front 37

The following animal products contain carbs:

Back 37

milk and dairy products

Front 38

The mono saccharides include ____

Back 38

galactose, fructose, and glucose

Front 39

complex carbs include ______

Back 39

fiber, glycogen and starch

Front 40

The first nutrient priority is ____

Back 40

water

Front 41

digestion of _____ begins in the mouth

Back 41

carbohydrates

Front 42

Most of the lipids in foods & in the human body are _______

Back 42

Triglycerides

Front 43

Desirable blood lipid values include ___

Back 43

high HDL

Front 44

T F cholesterol is an essential nutrient

Back 44

false body makes it

Front 45

The sequence of amino acids that make up a protein are specified by _______

Back 45

heredity

Front 46

The DRI for protein depends on ____

Back 46

body size

Front 47

T F sugars are complex carbohydrates

Back 47

false

Front 48

The dicaccharide in milk is ____

Back 48

lactose

Front 49

the storage form of carbohydrates in a plant is _____

Back 49

starch

Front 50

the storage form of carbohydrates in an animal is _____

Back 50

glycogen

Front 51

Polysaccharides include____

Back 51

starch & glycogen

Front 52

most of the nutrients in a grain of wheat are in the ____

Back 52

bran

Front 53

Characteristics of type 2 diabetes include ______

Back 53

insulin non responsive, obese, and occurs mostly in adulthood

Front 54

T F hypoglycemia means low blood sugar

Back 54

true

Front 55

examples of lipo proteins include ______

Back 55

HDL and LDL