Nutrition Midterm

Front 1

The RDAs for most nutrients are

Back 1

63 units

Front 2

Dietary recommendations to prevent disease include all of the following except

Back 2

?

Front 3

Which of the following is characteristic of an essential nutrient

Back 3

nutrients a person must obtain from food because the body cannot make them for itself in insufficient quantity to meet physiological needs; also called indispensable nutrients

Front 4

Nutrient dense refers to foods that

Back 4

rich in nutrients compared to their calorie content

Front 5

During digestion

Back 5

protein is broken down to Amino Acids, carbohydrate to Glucose, and fat to fatty acids and monoglycerides

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

?

Front 8

All of the following are benefits of fiber except

Back 8

Makes things easier to pass, prevents disease, and keeps weight under control

Front 9

What is the function of bile?

Back 9

Is produced by the liver, stored in the gall bladder, and acts as an emulsifier to suspend 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

1. Blood Glucose rises
2. High blood glucose stimulates the pancreas to release insulin
3. Insulin stimulates glucose into cells & storage as glycogen in the liver and muscles
4. The body’s cells use glucose; blood levels decline
5.Low blood glucose levels stimulates pancreas to release glucagon into bloodstream
6. Glucagon stimulates liver cells to break down glycogen & release glucose into the bloodstream
7. Blood glucose begins to rise.

Front 11

What compound is composed of 3 fatty acids and glycerol?

Back 11

Triglycerides

Front 12

In which form are most dietary lipids found?

Back 12

Triglycerides

Front 13

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

Back 13

Double bonds

Front 14

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

Back 14

Monounsaturated fatty acid

Front 15

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

Back 15

3rd carbon away from methyl (CH3)

Front 16

Which of the following is a feature of polyunsaturated fats?

Back 16

Has two or more carbon-to-carbon double bonds. Lacks 4 or more hydrogen atoms. Composed of triglycerides. Ex (Linoleic acid)

Front 17

All of the following are rich sources of polyunsaturated fatty acids
"on exam it says (except)"

Back 17

Vegetable oils are rich ex. Safflower, flaxseed, walnut, sunflower, and corn oils.

Front 18

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

Back 18

cis fatty acids to trans-fatty acids

Front 19

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

Back 19

Phosphate & Fatty acids

Front 20

What is the major sterol in the diet?

Back 20

Cholesterol

Front 21

Which of the following foods contains cholesterol?

Back 21

From animals, Meats, eggs, Fish, and dairy products

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

primarily of protein

Front 24

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

Back 24

Cancer Obesity & Heart Disease

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

Excess cholesterol, restricting blood flow, and rising of blood pressure

Front 26

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

Back 26

20-35%

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

20

Front 29

All of the following are contained in an amino acid except:

Back 29

amino acids contain an amino group, an acid group

Front 30

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

Back 30

Sometimes become non essential, & must be supplied by diet

Front 31

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

Back 31

They vary

Front 32

A non-essential amino acid is

Back 32

one that the body can synthesize (or make)

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

The degradation & synthesis of proteins

Front 36

What is the amino acid pool?

Back 36

The supply of amino acids that are available

Front 37

What is the fate of excess dietary protein?

Back 37

Stored as fat

Front 38

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

Back 38

Nitrogen is positive. This means the body synthesizes more than it degrades

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

It is degraded and stored as fat

Front 41

A person who is starving is

Back 41

low in nitrogen.

Front 42

What is the percent digestibility of most animal proteins?

Back 42

90-99%

Front 43

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

Back 43

Eggs

Front 44

What primary factor that governs the quality of a food protein?

Back 44

Amino acid contents & digestibility

Front 45

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

Back 45

The one that is missing the amino acid

Front 46

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

Back 46

Protein synthesis will be limited

Front 47

What is complementary protein nutrition?

Back 47

Combining Plant proteins to contain essential amino acids

Front 48

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

Back 48

Variety of different foods

Front 49

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

Back 49

0.8 g/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 efficiency