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111 Cards in this Set
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Lesson 1: 1. Of the ten leading causes of death --- are directly related to nutrition.
2 4 6 8 10 |
4 - heart disease, stroke, cancer and diabetes
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Lesson 1: 2. The healthy people 2010 nutrition-related objectives include all of the following except...
-increase the proportion of persons aged 2 years and older who consume at least six daily servings of grain products, with at least three being whole grains - increase the proportion of persons aged 2 years and older who consume at least three daily servings of vegetables, with at least one-third being dark green or orange vegetables - reduce iron deficiency among young children, females of childbearing age, and pregnant females - increase the proportion of persons aged 2 years and older who meet dietary recommendations for calcium - All of the above are Healthy People 2010 nutrition-related objectives. |
All of the above are Healthy People 2010 nutrition related objectives
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Lesson 1: 3. The six classes of nutrients include...
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Water, carbohydrates, fat, protein, vitamins, and minerals (carbs, fat, protein and vitamins considered organic b/c they contain carbon)
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Lesson 1: 4. Some nutrients are "essential nutrients", meaning that:
a. if you do not ingest them, you develop deficiencies b. these nutrients are required by all mammals c. the body cannot make these nutrients for itself at all or in sufficient amounts d. a and c e. a, b, and c |
d. a and c
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Lesson 1: 5 Food scientists measure food energy in --- which are units of heat...
- amps - volts - therms - kilocalories - lightyears |
Kilocalories
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Lesson 1: 6. The caloric value of the macronutrients - carbs, fat and protein - are ---, ---, and --- respectively.
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4 cals per gram 9 cals per gram 4 cals per gram
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Lesson 1: 7. Which kind of diet formulas do NOT support optimal growth and health and often lead to medical complications?
- elemental - basic - complex - calculated - supplemental |
Elemental - diet w/ precise chemical composition that are lifesaving for ppl in the hospital who cannot eat ordinary food
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Lesson 1: 8. Which of the following nutrients are considered "organic"?
- fat - carbs - protein - fat and carbs - fat, carbs and protein |
Fat, carbs and protein (and vitamins)
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Lesson 1: 9. Which of the following confer color, taste, and other characteristics to foods and are believed to affect health by reducing disease risks?
- antioxidants - phytochemicals - vitamins - phospholipids - emulsifiers |
Phytochemicals (considered a non-nutrient)
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Lesson 1: 10. Although people generally consume a few servings of vegetables, the vegetable they most often choose is ---, usually prepared as ---.
- lettuce, salad - carrots, vegetable soup - potatoes, French fries - celery, celery sticks - tomatoes, tomato sauce |
Potatoes, French fries
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Lesson 1: 11. A key to wise diet planning is to make sure that of the food you eat daily, your ___ foods are especially nutritious.
- core - staple - basic - frequent - natural |
Staple
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A nutritious diet has 5 characteristics, including:
a. adequacy, B-vitamins, carbohydrates, moderation, nutrient density, variety b. abundance, balance, carbohydrate, meals, nutrients, vegetables c. adequacy, balance, calorie control, moderation, variety d. abundance, B-vitamins, calorie control, moderation, vegetables e. avoidance, balance, carbohydrate, meats, vegetables |
c. adequacy (characteristic of providing essential nutrients, fiber, energy), balance (providing foods rich in some nutrients with other foods w/ other nutrients in proportion), calorie control (balancing energy intake w/ energy expenditure), moderation (consuming certain things like fat somewhere in between complete abstinence and excess consumption), variety (providing a wide selection of foods to avoid monotony)
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Lesson 1: 13 People choose food for a variety of reasons including:
a. social pressure b. region of country c. emotional comfort d. nutritional value e. all of the above |
e. all of the above
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Lesson 1: 14. Which kind of research design can pinpoint the mechanisms by which nutrition acts?
- epidemiological studies - intervention studies - case studies - laboratory studies - blind experiments |
- laboratory studies
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Lesson 1: 15. Two national studies that are used to study the nutritional habits of large groups of ppl are the:
a. National Health and Nutrition Examination Surveys (NHANES) b. Continuing Survey of Food Intakes by Individuals (CSFII) c. National Nutrition Survey of Households (NNSH) d. a and b e. a, b, and c |
D. a & b
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Lesson 1: 16. People who take action (as in improving one's diet) and often succeed tend to be those w/ the quality of _____, that is, they believe in their own abilities.
a. competence b. self-efficacy c. external locus of control d. a and b e. a,b and c |
b. self-efficacy
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Lesson 1: 17. Foods that often rank high in nutrient density are the:
a. fruits b. vegetables c. milk/dairy d. meats e. breads/cereals |
b. vegetables
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Lesson 1: 18. The goals of the Dietary Reference Index (DRI) committee include all of the following except:
a. set recommended intake values b. facilitate nutrition research and policy c. establish safety guidelines d. prevent chronic disease e. prevent infections and allergies |
e. prevent infections and allergies
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Lesson 1: 19. The Acceptable Macronutrient Distribution Ranges (AMDR) for carbs, fat and protein, respectively are:
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- 45-65%; 20-35%; 10-35%
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Lesson 1: 20. Which of the following is NOT true of the Dietary Reference Intakes (DRIs)?
a. health maintenance and disease prevention in healthy people b. the restoration of health or repletion of nutrients in those with deficiencies c. people with acute or chronic disease d. a and b e. a, b, and c |
Correct answer is actually b and c
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Lesson 1: 21. The DRI are designed for:
a. health maintenance and disease prevention in healthy people b. the restoration of health or repletion of nutrients in those with deficiencies c. people with acute or chronic disease d. a and b e. a, b, and c |
a. health maintenance and disease prevention in healthy people
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Lesson 1: 22. The DRIs include all of the following except:
a. Recommended Dietary Allowances (RDA) b. Adequate Intakes (AI) c. Tolerable Upper Intake Levels (UL) d. Estimated Average Requirements (EAR) e. All of the above |
e. all of the above
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Lesson 1: 23. The Estimated Energy Requirement (EER) is set at a level predicted to:
a. allow for small weight loss as an individual ages b. allow for small weight gain as an individual ages c. maintain body weight for an individual d. maintain body protein for an individual |
c. maintain body weight for an individual
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Lesson 1: 24. The Daily Values used on food labels reflect the needs of an "average" person - someone eating ______ calories a day.
a. 1000-1500 b. 1200-1700 c. 1500-2000 d. 2000-2500 e. 2500-3000 |
d. 2000-2500
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Lesson 1: 25. The Daily Values are ideal for allowing comparisons among:
a. foods b. nutrient needs of groups c. nutrient needs of individuals d. toxic amounts of nutrients e. all of the above |
a. foods
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Lesson 1: 26. The Exchange List is a diet planning system that focuses on controlling the ______ in the diet.
a. carbs b. fat c. protein d. calories e. all of the above |
e. all of the above (exchange list developed for those with diabetes)
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Lesson 1: 27. Varying your food choices, both among the food groups and within each group:
a. helps to ensure adequate nutrients b. protects against large amounts of toxins or contaminants from any one source c. keeps food costs down d. a and b e. a, b, and c |
d. a and b
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Lesson 1: 28. The difference between the calories needed to maintain weight and those needed to supply nutrients from nutrient-dense foods is the person's:
a. calorie count b. discretionary calorie allowance c. surplus calories d. allowable caloric surplus e. recommended dietary allowance |
b. discretionary calorie allowance (physically active ppl have large discretionary calorie allowances)
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Lesson 1: 29. To control calories and prevent overweight or obesity, the USDA Food Guide instructs diet planners to:
a. keep calorie intake as low as possible b. avoid all fats and sugars c. choose the most nutrient-dense foods from each food group d. avoid carbohydrates e. eat six small meals per day |
c. choose the most nutrient dense foods from each food group
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Lesson 1: 30. Which of the following specifies the amt of foods from each group to create a healthful diet for a given number of calories?
a. USDA Food Guide b. Dietary Guidelines for Americans c. Dietary Reference Intakes d. Recommended Dietary Allowances e. Adequate Intakes |
a. USDA Food Guide
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Lesson 1: 31 In the USDA Food Guide, legumes can count as either a ______ or a _______.
a. dairy, meat b. fruit, veggie c. grain, veggie d. meat, veggie e. fruit, grain |
d. meat, veggie
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Lesson 1: 32. A piece of meat the size of a deck of cards is roughly equivalent to ______ ounces of meat.
a. one b. three c. five d. seven e. nine |
b. three
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Lesson 1: 33. Regarding the online representation of the USDA Food Guide, the MyPyramid, which of the following is NOT true?
a. "1 cup" refers to an 8-ounce measuring cup. b. "Tablespoons" and "teaspoons" refer to measuring spoons. c. "Ounces" signify volume. d. Some foods are specified as "medium" in size. e. All of the above are true. |
c. ounces signify volume (they actually signify weight)
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Lesson 1: 34. On the Exchange List, many cheese are grouped w/:
a. high-fat dairy b. high-fat meat c. fats/oils d. calcium foods e. cheese group |
b. high-fat meat
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Lesson 1: 35. An ice cream scoop can be used to serve mashed potatoes, pasta, vegetables, rice or cereals and generally holds ______ cup.
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One-fourth
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Lesson 1: 36. Health Claims on a food label linking food constituents w/ disease states are allowable on labels written within the criteria established by the:
a. USDA b. US congress c. EPA d. Supreme Court e. FDA |
e. FDA
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Lesson 1: 37. On food labels, which of the following is NOT required?
a. ingredients (by descending order of predominance by volume) b. vitamin A, C, calcium and iron content c. calories/calories from fat d. servings per container e. serving size |
a. ingredients
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Lesson 1: 38. The antioxidant phytochemicals of _______ are credited w/ preventing age-related mental declines.
a. soybeans b. omega 3 fatty acids c. eggs d. blueberries e. whole grains |
d. blueberries (help the brain to replace cells lost from oxidative stress, a chemical imbalance than can damage cellular carbs, proteins, lipids, and genetic material - contributing to loss of mental power as the brain ages)
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Lesson 1: 39. Chocolate contains high amts of ______, a type of phytochemical.
a. lycopene b. flavinoids c. omega 6 fatty acids d. probiotics e. lignans |
b. flavinoids (helps in heart health by reducing clots, blood pressure, among other effects)
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Lesson 1: 40. Functional foods are those that:
a. naturally contain substances having biological activity in the body beyond those of the nutrients b. lower blood cholesterol by interfering with cholesterol absorption c. mimic hormone activity in the human body d. stimulate cancer defenses in the body e. lower blood cholesterol by transporting cholesterol for excretion |
a. naturally contain substances having biological activity in the body beyond those of the nutrients
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Lesson 2: 1. Green plants make carbs through:
a. glycolysis b. photosynthesis c. the TCA cycle d. the Cori cycle e. the lactic acid cycle |
b. photosynthesis (combination of hydrogen and oxygen from water absorbed by the roots and carbon and oxygen from carbon dioxide absorbed by the leaves to produce glucose - the single sugar)
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Lesson 2: 2. Which is the only animal derived food that contains significant amounts of carbs?
a red meat b chicken c eggs d seafood e milk |
e. milk
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Lesson 2: 3. Carb rich foods come almost exclusively from ______ foods.
a. plant b. animal c. health d. protein e. sugary |
a. plant
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Lesson 2: 4. Which of the following is a monosaccharide?
a. sucrose b. fructose c. maltose d. lactose e. pectin |
b. fructose (3 mono's: fructose (occurs in fruits, honey and as part of table sugar), glucose and galactose (part of milk))
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Lesson 2: 5. Disaccharides include all of the following EXCEPT
a. sucrose b. maltose c. lactose d. glycogen e. all of the above |
d. glycogen
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Lesson 2: 6. White sugar, or table sugar, is made up of:
a. lactose b. sucrose c. glycogen d. fructose e. starch |
b. sucrose (disaccharide - fructose and glucose)
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Lesson 2: 7. The principle carb in milk is:
a. lactose b. glucose c. fructose d. starch e. glycogen |
a. lactose
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Lesson 2: 8. The most-used monosaccharide inside the body is:
a. fructose b. galactose c. glucose d. lactose e. maltose |
c. glucose
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Lesson 2: 9. The storage form of glucose in plants is called:
a. glucose b. starch c. glycogen d. fiber e. granules |
b. starch
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Lesson 2: 10. Animals store glucose in long chains of:
a. fiber b. cellulose c. starch d. lactose e. glycogen |
e. glycogen (long chains of glucose but longer than the chains found in starch and more highly branched)
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Lesson 2: 11. Soluble fibers are commonly found in oats, barley, legumes, and citrus fruits, and are often associated w/:
a. lower blood cholesterol and control of blood glucose b. improved digestion and elimination c. improved skin and hair tone d. increased energy and stamina e. decreased infections and/or allergies |
a. lower blood cholesterol and control of blood glucose (soluble fibers dissolve in water - forms viscous gels which are easily digested by bacteria in human colon; compared to insoluble fiber which is not dissolvable in water - found in things like bran or celery - aid the digestive system)
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Lesson 2: 12. Fibers differ from starch in that the sugar units are held together by bonds that human digestive enzymes cannot break down and they pass through the human body w/o providing:
a. vitamins b. minerals c. protein d. energy (calories) e. health benefits |
d. energy
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Lesson 2: 13. Glucose from carbs is an important fuel for most body functions and is critical energy source for:
a. kidney cells b. liver cells c. nerve cells d. fat cells e. muscle cells |
c. nerve cells
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Lesson 2: 14. The preferred source of glucose in the diet is/are:
a. meats b. fruits c. milk d. fiber-rich starches e. veggies |
d. fiber-rich starches
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Lesson 2: 15. Benefits of fiber include all of the following except:
a. lower risk of heart disease b. lower risk of diabetes c. lower risk of diverticulosis d. maintenance of sodium concentration in the blood e. may help with weight mgmt |
d. maintenance of sodium concentration in the blood
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Lesson 2: 16. Fiber-rich foods may defend against cancer of the...
a. pancreas b. liver c. colon and rectum d. thyroid e. kidneys |
c. colon and rectum
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Lesson 2: 17. The American Dietetic Association suggests an intake of _______g of fiber daily.
a. 10 - 15 b. 15 - 20 c. 20 - 35 d. 35 - 50 e. 50 -70 |
c. 20-35 (total fiber w/o distinction between fiber types)
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Lesson 2: 18. An effective way to add fiber while lowering fat is to substitute _______ for ______.
a. legumes; meat and cheese b. fruit; grain c. veggies; fruit d. dairy; meat e. grains; meat |
a. legumes; meat and cheese
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Lesson 2: 19. Digestion of most starch begins in the:
a. mouth b. stomach c. small intestine d. large intestine e. pancreas |
a. mouth (enzyme is saliva mixes with food and begins to split starch into maltose - further break down in the small intestine)
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Lesson 2: 20. The USDA Food Guide urges everyone to make at least ________ percent of their daily grain choices, whole grains.
a. 10 b. 20 c. 30 d. 50 e. 75 |
d. 50
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Lesson 2: 21. Which of the following terms indicates that a grain product is entirely whole grain, with no added refined grain.
a. wheat flour b. 100% whole grain c. whole-wheat flour d. unbleached flour e. all of the above |
b. 100% whole grain
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Lesson 2: 22. Which cells in the body store circulating glucose as glycogen?
a. liver cells b. muscle cells c. kidney cells d. a and b e. a,b and c |
d. a and b
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Lesson 2: 23. A condition that results from an inability to digest lactose is called:
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Lactose intolerance
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Lesson 2: 24. Which of the following must typically be avoided by someone who is lactose intolerant?
a. milk b. aged cheeses c. breads d. meats e. fruits |
a. milk
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Lesson 2: 25. For someone who is lactose intolerant, good sources of calcium include
a. fortified orange juice b. fortified soy drink c. canned sardines d. a and b e. a, b, and c |
e. a b and c
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Lesson 2: 26. Symptoms of lactose intolerance include all of the following EXCEPT:
a. nausea b. diarrhea c. excessive gas d. intestinal bleeding e. pain |
d. intestinal bleeding
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Lesson 2: 27. It is estimated that approximately _____ % of the world's ppl lose much of their ability to produce lactase as they age.
a. 15 b. 25 c. 35 d. 50 e. 75 |
e. 75
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Lesson 2: 28. Which of the following is the basic carb unit that each cell of the body uses for energy?
a. fructose b. lactose c. glucose d. starch e. glycogen |
c. glucose
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Lesson 2: 29. Body fat cannot be converted into glucose to feed the _________ adequately.
a liver b brain c muscles d kidneys e GI track |
b. brain (w/o carbs present in the body and w/o the ability to convert fat to glucose, the body turns to proteins for energy taking them away from critical functions)
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Lesson 2: 30. In the absence of glucose, fat fragments combine to form:
a. ketone bodies b. amino acids c. plaques d. saturated fats e. cholesterol |
a. ketone bodies (fat typically combines w/ a glucose derived compound before being used by cells for energy - w/o glucose the fat fragments combine w/ each other to form ketone bodies which accumulate in the blood disturbing the acid-base balance)
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Lesson 2: 31. The minimum amt of digestible carb needed to feed the brain and reduce ketosis is _______grams.
a. 25 b. 60 c. 90 d. 130 e. 200 |
d. 130 (several times this minimum is necessary to maintain health and glycogen stores)
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Lesson 2: 32. After a meal, the pancreas releases _______ which signals the body's tissues to take up surplus glucose from the blood.
a. epinephrine b. insulin c. estrogen d. cortisol e. glucagon |
b. insulin
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Lesson 2: 33. When the blood glucose concentration drops and cells need energy the pancreatic hormone _______, is released which signals the breakdown of liver glycogen, the storage form of glucose.
a. insulin b. cortisol c. leptin d. glucagon e. progesterone |
d. glucagon (blood glucose concentrations drop and cells need energy, glucagon released - enzymes in the liver breakdown glycogen releasing surge of glucose into the blood for use by all the body's other cells)
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Lesson 2: 34. The glycemic index is a ranking of foods according to their potential for raising __________ relative to a standard such as glucose or white bread.
a. blood glucose b. muscle glycogen c. liver glycogen d. blood cholesterol e. blood lipids |
a. blood glucose
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Lesson 2: 35. After glycogen stores are filled, excess dietary glucose is stored as:
a. body fat b. body glucose c. body protein d. liver glucose e. liver fat |
a. body fat (w/ excess glucose in the body the body begins to burn glucose instead of fat leaving fat available to accumulate or the liver is overworked and has no choice but to break glucose into small fragments and assemble them into fats)
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Lesson 2: 36. Diabetes is characterized by high blood glucose levels, which can lead to:
a. vision problems b. kidney problems c. loss of circulation d. nerve damage e. all of the above |
e. all of the above
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Lesson 2: 37. Techniques to prevent type 2 diabetes include all of the following EXCEPT:
a. maintain a healthy body weight b. choose a diet high in vegetables, fruit, fish, poultry, and whole grains c. exercise regularly d. restrict alcohol e. All of the above are techniques to prevent type 2 diabetes |
e. all of the above are techniques to prevent type 2 diabetes
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Lesson 2: 38. Honey is not better for health than sugars by virtue of being "natural"; honey is chemically almost indistinguishable from sucrose.
True or False |
True
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When the results of many studies are compiled the data confirm that high fructose corn syrup consumption and obesity often occur together
True or False |
True
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Lesson 2: 40. Whenever whole foods provide most of the carbs in a diet of moderate calories diabetes is rare
True or False |
True
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Lesson 3: 1. Fats provide most of the energy to fuel:
a. skin cells b. muscle work c. liver cells d. brain work e. kidney cells |
b. muscle work
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Lesson 3: 2. Adipose(fat) tissue secretes hormones that:
a. keep skin healthy b. help in carb digestion c. help regulate appetite d. facilitates kidney function e. controls heart rate |
c. helps regulate appetite
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Lesson 3: 3. Functions of fat include all of the following EXCEPT:
a. shock absorber for internal organs b. insulates the body from extreme temperatures c. part of cell membranes d. supplies essential fatty acids e. All of the above are functions of fats |
e. all of the above are functions of fats
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Lesson 3: 4. Fat contributes to satiety, or feeling full after a meal by:
a. expanding stomach volume b. slowing movement of food through the digestive track c. coating the intestinal villi d. increasing the gag reflex e. increasing intestinal enzyme secretion |
b. slowing movement of food through the digestive track
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Lesson 3: 5. The classes of lipids include:
a. triglycerides, phospholipids, sterols b. triglycerides, saturated fatty acids, cholesterol c. cholesterol, saturated fatty acids, polyunsaturated fatty acids d. phospholipids, cholesterol, saturated fatty acids e. triglycerides, sterols, cholesterol |
a. triglycerides, phospholipids and sterols
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Lesson 3: 6. Fatty acid differ from one another in:
a. chain length b. degree of saturation c. amount of oxygen molecules d. a and b e. a b and c |
d. a and b
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Lesson 3: 7. Most veggie oils and fish oils are high in _____ fatty acids and animal fats are high in _________ fatty acids.
a. saturated, polyunsat b. polyunsat, saturated c. monounsat., polyunsat. d. saturated, monounsat. e. monounsat., saturated |
b. polyunsaturated, saturated
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Lesson 3: 8. Some plant based fats that contain high levels of saturated fatty acids are:
a. palm and peanut oil b. corn and peanut oil c. palm and coconut oil d. canola and peanut oil e. coconut and corn oil |
c. palm and coconut oil
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Lesson 3: 9. A good source of monounsaturated fatty acids is:
a. butter b. lard c. palm oil d. olive oil e. margarine |
d. olive oil (may help protect against heart disease)
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Lesson 3: 10. Phospholipids are similar to ______ but contain a molecule of _________.
a. cholesterol, potassium b. triglycerides, phosphorus c. sterols, lipid d. saturated fatty acids, sodium e. polyunsaturated fatty acids, phosphorous |
b. triglycerides, phosphorous (contains 2 instead of 3 fatty acids and the third is replaced by the phosphorous molecule - makes it soluble in water while the fatty acids make it soluble in fat)
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Lesson 3: 11. Phospholipids function as:
a. enzymes b. hormones c. sphincters d. villi e. emulsifiers |
e. emulsifiers (substance that mixes w/ both fat and water permanently disperses the fat in the water, forming an emulsion)
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Lesson 3: 12. Phospholipids play key roles in the structure of:
a. cell membranes b. enzymes c. hormones d. neurotransmitters e. gastric juices |
a. cell membranes (it allows the fats to travel across cell membranes b/c of its emulsifying properties)
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Lesson 3: 13. Cholesterol is a sterol and is the starting material for all of the following EXCEPT:
a. bile b. vitamin D c. sex hormones d. insulin e. all of the above |
d. insulin
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Lesson 3: 14. The function of the gall bladder is to:
a. produce enzymes b. store bile c. produce hormones d. neutralize chyme e. absorb nutrients |
b. store bile
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Lesson 3: 15. Bile aids in fat digestion by:
a. emulsifying the fat b. removing the fatty acids from the glycerol backbone c. opening the rings of the steroid molecules d. cutting the fatty acids into small 2-carbon units e. removing the phosphate from the phospholipids |
a. emulsifying the fat (process: food enters stomach and fat separates into a different layer - digestive material, juices and fat enters small intestine where gallbladder secretes bile - bile acts as emulsifier bringing fat into water - enzymes begin process of breaking down fats)
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Lesson 3: 16. The smaller products of fat digestion (glycerol and shorter-chain fatty acids) pass through the intestinal cells to the:
a. kidneys b. liver c. brain d. muscles e. adipose (fat) tissue |
b. liver
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Lesson 3: 17 The larger fats, monoglycerides, and long-chain fatty acids must form ________before they can be released into the lymphatic system.
a. granules b. chylomicrons c. enzyme complexes d. sterols e. phospholipids |
b. chylomicrons (type of lipoprotein that allows the larger fat molecules to enter the blood stream)
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Lesson 3: 18. Whenever body fat is broken down to provide energy, _______ must be available or _________ will build up in the blood and urine.
a. carbs, ketones b. protein, urea c. protein, nitrogen d. oxygen, carbon dioxide e. carbs, insulin |
a. carbs, ketones (if the body needs energy the fat cells respond by dismantling stored fat molecules andreleasing fat components into the blood where energy hungry cells break down the molecules further and then combine them with glucose fragments - w/o the carbs the fats cannot be combined except to each other which forms ketones)
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Lesson 3: 19. High intakes of saturated fats or trans fats are associated with increased risk for :
a. anemia b. migraine headaches c. artery disease (CVD) d. kidney stones e. bone loss |
c. artery disease (possibly also greater risk of developing some forms of cancer)
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Lesson 3: 20. The lipoprotein LDL transports:
a. cholesterol and other lipids to the tissues b. glucose into tissues/organs for utilization c. enzymes into the intestinal track for digestion d. bile into the intestinal track for recycling e. amino acids to the tissues |
a. cholesterol and other lipids to the tissues (LDL is bad form - higher risk of heart disease)
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Lesson 3: 21. The lipoprotein HDL carries:
a. oxygen to the tissues for respiration b. cholesterol away from body cells to the liver for disposal c. phospholipids to the cell membrane d. amino acids to the tissues e. glucose to the tissues/organs for utilization |
b. cholesterol away from the body cells to the liver for disposal (good kind)
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Lesson 3: 22. In a 2000 calorie diet, 20-35% fat represents 400-700 calories of fat, or about _______ teaspoons.
a. 5-10 b. 9-19 c. 15-25 d. 24-34 e. 40-50 |
b. 9-19
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Lesson 3: 23. In the diet, most saturated fats and trans fats raise blood cholesterol more than eating cholesterol does.
True or False |
True
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Lesson 3: 24. While dietary measures are generally ineffective at influencing HDL cholesterol, __________, does seem to increase HDL cholesterol.
a. physical activity b. meditation c. vitamin E supplements d. vitamin C supplements e. adequate water intake |
a. physical activity
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Lesson 3: 25. The essential fatty acids, linoleic and linolenic fatty acids, are the starting material for eicosanoids that play a role in:
a. muscle relaxation and contraction b. blood clot formation c. inflammation d. a and b e. a,b, and c |
e. a b and c (aspirin relieves fever, inflammation and pain by slowing synthesis of these eicosanoids)
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Lesson 3: 26. Native ppl of Greenland, northern Canada, and Alaska appear to have "heart healthy" diets due in large part to the _____ they eat, which supplies them with _________.
a. grains, vitamin E b. fish, omega 3 fatty acids c. green veggies, folic acid d. fruits, beta-carotene e. red meat, iron |
b. fish, omega 3 fatty acids (EPA and DHA of greatest interest among the omega 3s and are found in fish oil)
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Lesson 3: 27. Fish oil supplements are often made from fish skins and livers, which may have high levels of:
a. B vitamins b. industrial contaminants c. protein d. fiber e. hormones |
b. industrial contaminents
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Lesson 3: 28. Most of the "added" fat in the US diet come from:
a. butter b. cheese c. popcorn d. gravy e. veggie oils |
e. veggie oils
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Lesson 3: 29. Veggie oils lose their saturated character when they are _______, and they also lose the health benefits of unsaturated oils.
a. heated b. oxygenated c. hydrogenated d. cooled e. irradiated |
c. hydrogenated
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Lesson 3: 30. The largest contributor of trans fat to the US diet has been:
a. commercially fried food b. margarine c. butter d. salad dressing e. soft drinks |
a. commercially fried foods
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Lesson 3: 31. Trans fats act like _______ in the body and increase risk for _________.
a. sodium, hypertension b. glucose, diabetes c. saturated fats, heart disease d. cholesterol, stroke e. protein, kidney stones |
c. saturated fats, heart disease
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