Nutrition And Diet Therapy Quiz

Front 1

Study of food in relation to health

Back 1

Nutrition

Front 2

Is the science that links foods to health and disease

Back 2

Nutrition

Front 3

Food and drink regularly consumed

Back 3

Diet

Front 4

Kind and amount of food prescribed for a special reason

Back 4

Diet

Front 5

Use of diet in the management of a disease

Back 5

Diet therapy

Front 6

Maximum well-being

Back 6

Wellness

Front 7

All the characteristics that make a person strong, confident and able to function well with family, friends and others

Back 7

Wellness

Front 8

The goal of one who strives towards realizing his/her fullest potential physically, mentally, emotionally, spiritually and socialy

Back 8

Wellness

Front 9

A range of states with physical, mental, emotional, social and spiritual components

Back 9

Health

Front 10

Freedom from physical disease, mental disturbance, emotional distress, spiritual discontent, social maladjustment

Back 10

Minimum health

Front 11

2 drives influencing our desire to eat

Back 11

Hunger

Appetite

Front 12

Physiologic (internal) drive to find and eat food

Back 12

Hunger

Front 13

Mostly regulated by innate cues to eating

Back 13

Hunger

Front 14

Primary (psychological) influences that encourage us to find and eat food, often in absence of obvious hunger

Back 14

Appetite

Front 15

Is the state in which there is no longer a desire to eat

Back 15

Satiety

Front 16

Feeding center

Back 16

Hypothalamus/satiety center

Front 17

The science of food and the nutrients and other substances they contain and of their ingestion, digestion, absorption, transport, metabolism, interaction, storage and excretion

Back 17

Nutrition

Front 18

Any substance, organic or inorganic, which when taken into the mouth, will provide energy, build and repair body tissues and/or regulate body processes

Back 18

Food

Front 19

Chemical component needed by the body for one or more functions

Back 19

Nutrients

Front 20

3 functions of nutrients

Back 20

1. Supply energy

2. Build and repair body tissues

3. Regulate body processes

Front 21

Energy is expressed in

Back 21

kilocalories (kcal)

Front 22

Provide health benefits beyond basic nutrition by altering one or more physiological processes

Back 22

Functional foods

Front 23

Compounds in plants that confer color, taste and other characteristics

Back 23

Phytochemicals

Front 24

Compounds that protect other compounds from damaging reactions involving oxygen by themselves reacting with oxygen

Back 24

Antioxidants

Front 25

Structural parts of plants which can't digested by human enzyme but maybe digested by bacteria in the digestive tract

Back 25

Fiber

Front 26

4 beyond the nutrients in foods

Back 26

1. Functional foods

2. Phytochemicals

3. Antioxidants

4. Fiber

Front 27

6 categories of nutrients

Back 27

1. Carbohydrates

2. Proteins

3. Fats (lipids)

4. Vitamins

5. Minerals

6. Water

Front 28

Chemical substances in food that consist of a single sugar molecule or multiple of sugar molecules in various forms

Back 28

Carbohydrates

Front 29

Chemical substances in foods that are made up of chains of amino acids

Back 29

Proteins

Front 30

Components of foods that are soluble in fat but not in water

Back 30

Fats (lipids)

Front 31

Chemical substances in foods that perform specific functions in the body

Back 31

Vitamins

Front 32

Simple, inorganic substances that don't contain carbon atom

Back 32

Minerals

Front 33

Acts as a solvent, lubricant, transport medium and medium for temperature regulation and chemical processes

Back 33

Water

Front 34

2 classifications of nutrients

Back 34

Macronutrients

Micronutrients

Front 35

4 macronutrients

Back 35

Carbohydrates

Protein

Fats

Water

Front 36

2 micronutrients

Back 36

Vitamins

Minerals

Front 37

2 vitamins

Back 37

Fat soluble (A, D, E, K)

Water-soluble (B, C)

Front 38

2 minerals

Back 38

Major minerals (Mg, Na, Ca, K, P, Cl, S)

Trace minerals

Front 39

Chew food, perceive taste, moisten food, lubricate food with mucus, release some amylase & lipase, initiate swallowing reflex

Back 39

Mouth and salivary glands

Front 40

Move food to stomach by peristaltic waves

Back 40

Esophagus

Front 41

Store, mix, dissolve and continue digestion

Back 41

Stomach

Front 42

2 acids released by the stomach

Back 42

Lipase and pepsin

Front 43

Produce bile to aid fat digestion and absorption

Back 43

Liver

Front 44

Store, concentrate and later release bile into the small intestine

Back 44

Gallbladder

Front 45

Secretes sodium bicarbonate and enzymes

Back 45

Pancreas

Front 46

4 enzymes released by pancreas

Back 46

Amylase

Lipase

Trypsin

Chymotrypsin

Front 47

Digest and absorb most substances using enzymes made by the pancreas and small intestinal cells

Back 47

Small intestine

Front 48

Synthesize vitamins and short chain fatty acids and form feces

Back 48

Large intestine

Front 49

Hold feces and expel via the anus

Back 49

Rectum

Front 50

3 major sites of nutrient absorption

Back 50

Stomach

Small intestine

Large intestine

Front 51

2 nutrients absorbed in stomach

Back 51

Alcohol (20%)

Water (minor amount)

Front 52

Nutrients absorbed in small intestine

Back 52

Ca, Mg, Fe & others

Glucose, amino acids, fats, vitamins, water, alcohol, bile acids

Front 53

Nutrients absorbed in large intestine

Back 53

Na, K, some fatty acids, gases

Water (10-30%)

Front 54

Where is insulin released?

Back 54

Pancreas

Front 55

Where is glucagon released?

Back 55

Pancreas

Front 56

Where is epinephrine and norepinephrine released?

Back 56

Adrenal glands

Front 57

Where is growth hormone released?

Back 57

Pituitary gland

Front 58

Where is thyroid hormone released?

Back 58

Thyroid gland

Front 59

Nutrient intake amount sufficient to meet the needs of 97% of the individuals in a specific life stage

Back 59

RENI (Recommended Energy & Nutrient Intakes) / Recommended Dietary Allowance

Front 60

Nutrient intake amount set for any nutrient for which insufficient research is available to establish an RDA

Back 60

Adequate Intake (AI)

Front 61

Estimate the energy (kcal) intake needed to match the energy use of an average person in a specific life stage

Back 61

EER (Estimated Energy Requirement)

Front 62

Generic standards used as a rough guide to compare the nutrient intake of a food to approximate human needs

Back 62

DV (Daily Value)

Front 63

The most important nutrient

Back 63

Water

Front 64

A basic need of humans

Back 64

Food

Front 65

All essential nutrients, fiber and energy are provided

Back 65

Adequacy

Front 66

Acute malnutrition example

Back 66

Underweight

Front 67

Chronic malnutrition example

Back 67

Stunting

Front 68

Providing foods in proportion to one another and to body needs

Back 68

Balance

Front 69

Management of the amount of energy

Back 69

Caloric control

Front 70

Measure of the nutrients in food relative to the energy it provides

Back 70

Nutrient density

Front 71

Consumption of a wide selection of foods within and among the major food groups

Back 71

Variety

Front 72

Provision of enough, but not too much of a substance

Back 72

Moderation

Front 73

6 nutritious diet

Back 73

Adequacy

Balance

Caloric control

Nutrient density

Variety

Moderation