Hun1201 Midterm Review

Front 1

The RDAs for most nutrients are:

Back 1

Maximum amount standard needed for a population.

Front 2

Dietary recommendations to prevent disease include all of the following except:

Back 2

Proteins

Front 3

Which of the following is characteristic of an essential nutrient?

Back 3

Must be gotten from the diet.

Front 4

Nutrient dense refers to foods that

Back 4

Contains lots of nutrients per calorie.

Front 5

During digestion, protein is broken down to _____, carbohydrate to______ and fat
to ______.

Back 5

Amino Acids, Monosaccharide’s, Fatty Acids

Front 6

The form of sugar important to the body as blood sugar is:

Back 6

Glucose

Front 7

Dietary Guidelines recommend that carbohydrate intake continue approximately
what percent of the total caloric intake?

Back 7

45% to 65% of total calorie intake.

Front 8

All of the following are benefits of fiber except:

Back 8

Fibers can reduce the risks of diseases.

Front 9

What is the function of bile?

Back 9

Emulsifies fat.

Front 10

You have once again just finished a light breakfast of toast and jelly. Which of the
following series of events proceeds upon digestion/absorption of the meal until it is
near time for lunch?

Back 10

Carbohydrates causes blood sugar to go up, blood sugar going up causes insulin to go
up, insulin going up causes blood sugar to go low, blood sugar going low causes
glucagon levels going up, glucagon levels going up causes blood sugar to go up.
(up,up,down,up,up)

Front 11

What compound is composed of 3 fatty acids and glycerol?

Back 11

Triglyceride

Front 12

In which form are most dietary lipids found?

Back 12

Triglyceride

Front 13

Lipids differ in their degree of saturation or unsaturation due to their number of

Back 13

Double bonds or could be Hydrogen

Front 14

What type of fatty acid is found in high amounts in olive oil?

Back 14

Monounsaturated fats

Front 15

An omega-3 fatty acid has its first double bond on the

Back 15

Omega 3rd carbon from the end

Front 16

Which of the following is a feature of polyunsaturated fats?

Back 16

Polyunsaturated fats are liquid at room temperature.

Front 17

All of the following are rich sources of polyunsaturated fatty acids except

Back 17

Polyunsaturated are vegetable oils (safflower, sesame, soy, corn, sunflower) nuts &
seeds.

Front 18

Oil that is partially hydrogenated sometimes changes one or more of its double
bond configurations from

Back 18

Cis to trans configuration.

Front 19

Which of the following is an important chemical feature of phospholipids?

Back 19

Mix with fat & water, make up cell membrane, transportation of fat.

Front 20

What is the major sterol in the diet?

Back 20

Cholesterol

Front 21

Which of the following foods contains cholesterol?

Back 21

(Look for food (meat) that comes from animals)

Front 22

What lipoprotein is largest in size?

Back 22

Chylomicrons

Front 23

In comparison to a low-density lipoprotein, a high-density lipoprotein contains

Back 23

Protein

Front 24

Each of the following is known to be linked to excessive intake of fats except

Back 24

These are linked:
• Heart Disease
• Cancer

Front 25

Your father has just come back from the doctor where he was subjected to a blood
lipid profile analysis. The doctor provided him with dietary changes because the
cholesterol results put him at increased risk for cardiovascular disease. Which of the
following results is consistent with the diagnosis?

Back 25

High LDL or Low HDL

Front 26

According to the Dietary Guidelines, what should be the range of fat intake as a
percentage of energy intake?

Back 26

20% to 35%

Front 27

In comparison to the composition of carbohydrates and fats, which element found
in proteins makes them unique?

Back 27

Nitrogen

Front 28

How many different kinds of amino acids make up proteins?

Back 28

Twenty (20)

Front 29

All of the following are contained in an amino acid except

Back 29

These are contained Amine, acid, side group.

Front 30

Which of the following is a feature of an essential amino acid?

Back 30

Must come from your diet.

Front 31

What is meant by the amino acid sequence of a protein?

Back 31

Order

Front 32

A non-essential amino acid is one that

Back 32

Your body creates.

Front 33

Which of the following proteins inactivates foreign bacteria and viruses?

Back 33

Antibodies

Front 34

Which of the following may be used to determine protein utilization?

Back 34

Nitrogen Balance

Front 35

Which of the following defines protein turnover?

Back 35

Is the continual making and breaking down protein.

Front 36

What is the amino acid pool?

Back 36

Amino acids available to the body from body protein breakdown.

Front 37

What is the fate of excess dietary protein?

Back 37

Fat

Front 38

What is the usual state of nitrogen balance for healthy infants, children, and pregnant women?

Back 38

Positive

Front 39

Protein sparing in the body is best achieved when a person ingests

Back 39

Carbohydrates

Front 40

Which of the following is a consequence of excess protein intake?

Back 40

Increased calcium excretion and bone loss (Osteoporosis).

Front 41

A person who is starving is losing

Back 41

Fat, glycogen, muscle… everything.

Front 42

What is the percent digestibility of most animal proteins?

Back 42

90% to 99%

Front 43

Which of the following food proteins has the best assortment of essential amino acids for the human body?

Back 43

Egg white

Front 44

What primary factor governs the quality of a food protein?

Back 44

Amino Acid Composition

Front 45

What is a “limiting” amino acid in a dietary protein?

Back 45

The one that is most deficient.

Front 46

If the diet is lacking an essential amino acid, what will be the course of action?

Back 46

Protein synthesis is limited.

Front 47

What is complementary protein nutrition?

Back 47

Can also supply all the essential amino acids. (Like Rice & Beans)

Front 48

What would be the primary principle of wise diet planning as related to protein nutrition?

Back 48

Eating quality proteins.

Front 49

Which of the following is a feature of the protein RDA?

Back 49

.8g/kg/day

Front 50

Which of the following is an assumption made in the formulation of the RDA for protein?

Back 50

* People are healthy
* Protein is mixed quality
* The body will use protein efficiently