Nutrition Quiz 2

Front 1

Requirement

Back 1

is the smallest amount of a nutrient that maintains a defined level of nutritional health.

Front 2

T or F: According to the latest U.S. Department of Agriculture dietary guide, fruits and vegetables are combined into one food group.

Back 2

False pg 70

Front 3

T or F: According to the recommendations of the Dietary Guidelines for Americans 2005, it is acceptable for certain adults to consume moderate amounts of alcoholic beverages.

Back 3

True pg 67

Front 4

T or F: Last week, Colin didn't consume the recommended amount of Vitamin C for a couple of days. Nevertheless, he is unlikely to develop scurvy, the vitamin C deficiency disease

Back 4

True pg 60-62

Front 5

T or F: The U.S dietary guidelines are revised annually.

Back 5

False pg 65

Front 6

T or F: The nutrition fact panel on a food label provides information concerning amounts of energy, fiber, and cholesterol that are in a serving of food.

Back 6

True pg 74

Front 7

Dietary Reference Intakes (DRIs)

Back 7

Various energy and nutrient intake standards for Americans.

Front 8

Food and Nutrition Board (FNB)

Back 8

group of nutrition scientists who develop DRIs

Front 9

Estimated Average Requirement (EAR)

Back 9

amount of a nutrient that meets the needs of 50% of healthy people in a life stage/ gender group

Front 10

Adequate Intakes (AIs)

Back 10

Dietary recommendations that assume a population's average daily nutrient intakes are adequate because no deficiency diseases are present.

Front 11

Estimated Energy Requirement

Back 11

average daily energy intake that meets the needs of a healthy person maintaining his or her weight.

Front 12

Acceptable Macronutrient Distribution Ranges (AMDRs)

Back 12

macronutrient intake ranges that are nutritionally adequate and may reduce the risk of diet-related chronic diseases.

Front 13

Enrichment

Back 13

addition of iron and certain B vitamins to cereal grain products.

Front 14

Fortification

Back 14

addition of nutrients to food.

Front 15

Discretionary Calorie Allowance

Back 15

daily amount of energy remaining after a person consumes recommended amounts of low-fat or no added-sugar foods from the major food groups.

Front 16

Exchange System

Back 16

method of classifying foods into numerous lists based on macronutrient composition.

Front 17

Daily Values (DVs)

Back 17

Set of nutrient intake standards developed for labeling purposes.
Based on standard adult diet of 2,000 cal a day.

Front 18

Organic Foods

Back 18

foods produced without the use of antibiotics, hormones, synthetic fertilizers and pesticides, genetic improvements, or spoilage killing radiation.

Front 19

What are the major food groups?

Back 19

- Grains - wheat, rice, oats
- Milk and milk products
- Meat and meat substitutes
- Fruits
- Vegetables
- Oils

Front 20

Food Pyramid/Portion sizes:
1. 1 oz of cheese =
2. 1/2 to 2/3 cup =
3. 1 cup =
4. 3 oz. of meat =

Back 20

1. 4 dice
2. computer mouse/ tennis ball
3. baseball/ human fist
4. deck of cards.

Front 21

To reduce the risk of heart disease choose foods that are:

Back 21

low in saturated fat, trans fat, cholesterol, and sodium.

Front 22

T or F:
The Atom is the smallest living unit in the body?

Back 22

False - it is the cell

Front 23

T or F:
The stomach produces hydrochloric acid?

Back 23

True

Front 24

T or F:
Digestion actually begins in the stomach?

Back 24

False - it begins in the mouth

Front 25

T or F:
The human intestinal tract cannot digest certain combinations of foods, such as mixtures of simple carbohydrates and proteins.

Back 25

False

Front 26

T or F:
Undigested food rot in your stomach, causing toxic materials to build up in your tissues.

Back 26

False

Front 27

Chemical Reactions

Back 27

processes that change the atomic arrangements of molecules.

Front 28

Digestion

Back 28

process by which large ingested molecules are mechanically and chemically broken down.

Front 29

Metabolism

Back 29

the sum of all chemical reactions occurring in living cells.

Front 30

Enzyme
what do enzymes do?

Back 30

protein that speeds the rate of chemical reaction but is not altered during the process. they initiate chemical reactions.

Front 31

Anatomy

Back 31

scientific study of cells and other body structures

Front 32

Physiology

Back 32

scientific study of the functioning of cells and other body structures.

Front 33

Organelles

Back 33

structures in cells that perform specialized functions.

Front 34

DNA

Back 34

molecule that contains coded instructions for synthesizing proteins.

Front 35

Gastrointestinal (GI) Tract

Back 35

a muscular tube that extends from the mouth to the anus.

Front 36

What parts of the body assist the GI tract>

Back 36

teeth
tongue
salivary glands
liver
gall bladder
pancreas

Help in food digestion, nutrient absorption and distribution, and waste elimination.

Front 37

Bioavailability

Back 37

the extent to which the digestive tract absorbs a nutrient and how well the body uses it.

Front 38

Esophagus

Back 38

tubular structure that connects the pharynx with the stomach.

Front 39

Epiglottis

Back 39

flap of tissue that folds down over the windpipe to keep food from entering the respiratory system during swallowing.

Front 40

Peristalsis

Back 40

type of muscular contraction of the GI tract.

Front 41

Gastroesphageal sphincter

Back 41

section of the esophagus next to the stomach that controls the opening of the stomach.

Front 42

Chyme

Back 42

mixture of gastric juice and partially digested food.

Front 43

Mucus

Back 43

fluid that lubricates and protects certain cells.

Front 44

Heartburn

Back 44

backflow of irritating stomach contents into the esophagus.

Front 45

Digestion: liver, gallbladder, and pancreas

Back 45

Liver processes and stores nutrients -> bile flows from the liver to the gallbladder where it is stored until needed ->the pancreas produces and secretes most of the enzymes that break down carbohydrates, protein, and fat.

Front 46

Absorbing Nutrients: traveling to the liver

Back 46

1. Small intestine absorbs products of digestion.

2. Certain nutrients travel in hepatic portal vein to liver.

3. liver monitors nutrient content of blood and stores various nutrients.

Front 47

Portal Vein

Back 47

Ven that collects nutrients from intestinal tract and delivers them to the liver.

Front 48

What are some things that are barriers in digestion and absorption?

Back 48

constipation
Cystic Fibrosis (CF)
Inflammation Bowel Disease (IBD)
Diarrhea
Vomiting
Heartburn

Front 49

T or F:
Compared to table sugar, honey is natural and far more nutritious sweetener?

Back 49

False

Front 50

T or F:
Ounce per ounce, sugar provides more energy than starch?

Back 50

False

Front 51

T or F:
Eating a high-fiber-diet can improve the functioning of your large intestine and reduce your blood cholesterol levels.

Back 51

True

Front 52

T or F:
The average american consumes 40 - 50% of his or her energy intake as refined sugars.

Back 52

False

Front 53

T or F:
the results of clinical studies indicate that eating too much sugar makes children hyperactive?

Back 53

False

Front 54

Carbohydrates

Back 54

Class of nutrients that is a major source of energy for the body.

Front 55

Simple carbohydrates:

Back 55

Sugars glucose, fructose, galactose, maltose, sucrose, lactose.

Front 56

Complex Carbohydrates

Back 56

compounds comprised of 10 or more monosaccharides bonded together.

Front 57

starch

Back 57

storage polysaccharide in plants

Front 58

glycogen

Back 58

storage polysaccharide in animals

Front 59

Diabetes

Back 59

group of serious chronic diseases characterized by abnormal glucose, fat, and protein metabolism.

Front 60

hyperglycemia

Back 60

abnormally high blood glucose level.

Front 61

hypoglycemia

Back 61

condition that occurs when the blood glucose level is abnormally low.

Front 62

Metabolic syndrome

Back 62

condition that increases the risk of type II diabetes and CVD

Front 63

lactose intolerance

Back 63

the inability to digest lactose completely.

Front 64

How does fiber affect your diet?

Back 64

Reduce risk of obesity, diabetes, certain intestinal tract disorders, and cardiovascular disease

Front 65

Fiber and digestive tract

Back 65

Fiber affects bowel habits. The insoluble fiber in food attracts water and swells in the digestive tract, forming large soft mass that applies pressure to the inner muscular walls of the large intestine, stimulating the muscles to push the residue quickly through the tract.

Front 66

Fiber and heart health

Back 66

Diets rich in fiber, particularly soluble types of fiber, can reduce the risk of cardiovascular disease by reducing blood cholesterol levels.

Front 67

Fiber and weight control

Back 67

High fiber foods tend to be "filling" Energy intake decreases.

Front 68

Fiber and digestive tract

Back 68

Fiber affects bowel habits. The insoluble fiber in food attracts water and swells in the digestive tract, forming large soft mass that applies pressure to the inner muscular walls of the large intestine, stimulating the muscles to push the residue quickly through the tract.

Front 69

Fiber and heart health

Back 69

Diets rich in fiber, particularly soluble types of fiber, can reduce the risk of cardiovascular disease by reducing blood cholesterol levels.

Front 70

Fiber and weight control

Back 70

High fiber foods tend to be "filling" Energy intake decreases.