We use cookies to give you the best experience possible. By continuing we’ll assume you’re on board with our cookie policy

See Pricing

What's Your Topic?

Hire a Professional Writer Now

The input space is limited by 250 symbols

What's Your Deadline?

Choose 3 Hours or More.
Back
2/4 steps

How Many Pages?

Back
3/4 steps

Sign Up and See Pricing

"You must agree to out terms of services and privacy policy"
Back
Get Offer

Nutrition Science Exam 1 good one! HMGT 2460

Hire a Professional Writer Now

The input space is limited by 250 symbols

Deadline:2 days left
"You must agree to out terms of services and privacy policy"
Write my paper
Which of the following statements best describes the science of nutrition?
Answers:
a. It is an old science that evolved over the centuries
b. It studies how we use food to nourish our bodies
c. It is the study of nutrients, exercise, and fitness
b
This type of disease develops slowly over a long period of time.
Answers:
a. chronic
b. acute
c. infectious
A
Pellegra is an infectious disease that is spread through sharing food.

Answers:
a.
False
b.
True

Don't use plagiarized sources. Get Your Custom Essay on
Nutrition Science Exam 1 good one! HMGT 2460
Just from $13,9/Page
Get custom paper

A
Although wellness is multidimensional, the textbook only focuses on nutrition and this particular dimension of wellness.

Answers:
a.
Occupation
b.
Emotional health
c.
Physical activity

C
This is the primary link between poor nutrition and mortality.

Answers:
a.
Low body weight
b.
Obesity
c.
Cancer

B
Which of the following is an overarching goal of Healthy People 2020?

Answers:
a.
A longer life free of preventable disease
b.
Prevention of contagious diseases
c.
Moderate growth of the population

A
Which of the following are inorganic substances?

Answers:
a.
Minerals
b.
Vitamins
c.
Carbohydrates

A
Carbohydrates, fats, and proteins are the only nutrients that provide energy.

Answers:
a.
True
b.
False

a
The textbook authors use this term when discussing nutrition information about food that is found on food labels.

Answers:
a.
Energy
b.
Kilocalories
c.
Calories

c
The textbook authors use this term when referring to the units of energy that food provides.

Answers:
a.
Energy unit
b.
Kilocalories
c.
Calories

b
Which of the following nutrients provides 9 kilocalories per gram?

Answers:
a.
Protein
b.
Fat
c.
Carbohydrate

b
These are organic compounds that work to regulate body function.

Answers:
a.
Carbohydrates
b.
Minerals
c.
Vitamins

c
Vitamins are classified as fat-soluble or water-soluble. Which term applies to folate?

Answers:
a.
Water-soluble
b.
Fat-soluble
c.
Neither term

a
Which of the following facts about minerals is true?

Answers:
a.
Minerals contain both organic and inorganic substances
b.
Minerals are destroyed by heat and light
c.
Minerals maintain their structure during digestion

c
The United States and Canada share this set of standards that establishes recommended intake values for nutrients.

Answers:
a. Required Dietary Allowances
b. Dietary Reference Intakes
c. Nutrient Recommendations Standards

b
This is the average nutrient intake that meets the needs of half of the population.

Answers:
AMDR
EAR
RDA

EAR
Which of the following is the best definition of an experimental design?

Answers:
a.
A method for reporting results
b.
A way to hide the purpose of an study from participants so results are more realistic.
c.
A planned approach for testing a hypothesis

c
A successful experiment is repeated by other researchers to determine if the hypothesis is true and accurate.

Answers:
a.
True
b.
False

a
This is a complex observational study that seeks to understand factors that influence disease in the general population.

Answers:
a.
Animal study
b.
Clinical trial
c.
Case control study

c
Which of the following best describes the control group in a clinical trial?

Answers:
a. Participants who experience no change or treatment
b. Participants who experience an intervention such as taking a vitamin supplement
c. Participants who control their eating behaviors during the experiment

a
A healthful diet is adequate, moderate, balanced and

Answers:
a.
low fat
b.
organic
c.
varied

c
Food labeling in the U.S. is regulated by this federal agency.

Answers:
a.
CDC
b.
FDA
c.
USDA

b
An ingredient list is one of the five required components of a food label.

Answers:
a.
True
b.
False

a
A Nutrition Facts Panel provides Calories per serving for this macronutrient.

Answers:
a.
Protein
b.
Carbohydrate
c.
Fat

c
This section of a Nutrition Facts Panel tells you how much a serving of the food contributes to your overall intake of the nutrients listed.

Answers:
a.
Amount per serving
b.
Calories for carbohydrate, protein and fat
c.
Percent Daily Value (%DV)

c
A label claim that a food is high in fiber must provide at least this many grams of fiber per serving.

Answers:
a.
5 grams
b.
4 grams
c.
2 grams

a
This is the FDA category for a health claim with the following disclaimer: “…although there is scientific evidence supporting the claim, the evidence is not conclusive.”

Answers:
a.
A – High
b.
B – Moderate
c.
C – Low

b
Dietary Guidelines for Americans are updated when this many years have passed.

Answers:
a.
5 years
b.
10 years
c.
20 years

a
Which of the following statements best describes a nutrient-dense food?

Answers:
a.
One that packs a large number of calories
b.
One that is an excellent source of fiber and protein
c.
One that provides the highest level of nutrient for the least Calories

c
This is the major source of sodium in the U.S. diet.

Answers:
a.
Table salt
b.
Processed foods
c.
Salt added during cooking

b
Fat is a non-essential nutrient that should be eliminated from the diet.

Answers:
a.
True
b.
False

b
Limit your daily intake of saturated fat to less than this percent of Calories.

Answers:
a.
14-18%
b.
7-10%
c.
20-25%

b
This is a key recommendation of the Dietary Guidelines for Americans.

Answers:
a.
At least half the gains that you eat should be whole grains
b.
Limit intake of milk and dairy products
c.
Increase intake of beef, poultry and pork

a
Which of the following is NOT one of the four food safety principles emphasized by the Dietary Guidelines for Americans?

Answers:
a.
Clean your hands and food contact surfaces
b.
Seperate raw and ready-to-eat foods while shopping and at home
c.
Store perishable foods in a dry kitchen cabinet

c
MyPlate is a USDA Food Pattern that is similar to this plan for a healthy diet.

Answers:
a.
DASH
b.
Mediterrean diet
c.
Paleo diet

b
Red meat is eaten this often in a Mediterranean Diet.

Answers:
a.
Daily
b.
Weekly
c.
Monthly

c
Which of the following is NOT a food group in the USDA Food Patterns?

Answers:
a.
Water
b.
Dairy
c.
Protein

a
This term is used in the USDA Food Patterns to describe the Calories provided by foods with solid fats and/or added sugars that contain few healthful nutrients.

Answers:
a.
Empty
b.
Excessive
c.
Extra

a
This term that defines serving sizes helps you compare different foods to determine how much of each you should eat.

Answers:
a.
Cup calculator
b.
Ounce-equivalent
c.
Grams per container

b
In the Exchange System Eating Pattern, food portions are organized according to the amount of carbohydrate, protein, fat, and Calories in each food.

Answers:
a.
True
b.
False

a
This is the smallest unit of matter that cannot be physiologically broken down.
Answers:
a. Atom
b. Molecule
c. Compound
a
This is the smallest unit of life.

Answers:
a.
Cell
b.
Atom
c.
Molecule

a
This is the primary substance found in cell membranes.

Answers:
a.
Albumin
b.
Phospholipid
c.
Triglyceride

b
Energy in the form of ATP is produced in this cell organelle.
Answers:
a. Ribosome
b. Nucleus
c. Mitochondria
c
This organ regulates food intake by responding to feelings of hunger or fullness.

Answers:
a.
Stomach
b.
Pancreas
c.
Hypothalamus

c
This is a physiological condition that causes you to feel hunger.

Answers:
High blood leptin levels
Elevated blood insulin levels
Low blood glucose levels

c
Which of the following best describes the cephalic phase of digestion?

Answers:
The phase where chyme is digested in the small intestine
When chewed food is swallowed and enters the stomach
Earliest point at which the brain signals the body that food is expected

c
This hormone stimulates secretion of digestive juices by cells in the stomach.
Answers:
a. Insulin
b. Gastrin
c. Leptin
b
How does hydrochloric acid in the stomach inactivate food proteins?

Answers:
a. It converts the organic portion of the molecule into an inorganic fraction
b. It coats them with hydrogen atoms that attach at double bonds
c. It destroys the bonds that give proteins their shape and function

c
The pH scale measures the acidity or alkalinity of a substance. If tomatoes have a pH of 4, are they acidic, neutral, or alkaline?

Answers:
a. Alkaline
b. Neutral
c. Acidic

c
This is an example of mechanical digestion.

Answers:
a.
The action of hydrochloric acid on protein strands
b.
Expelling digestive wastes from the body
c.
Mixing and churning that produces chyme in the stomach

c
This enzyme begins the digest of proteins.

Answers:
a. Pepsin
b. Lipase
c. Amylase

a
Cholecystokinin signals the release of this substance from the gall bladder.
Answers:
a. Amylase
b. Bile
c. Bicarbonate
b
These fingerlike projections in the small intestine encounter and trap nutrients for eventual absorption into the body.

Answers:
a. Enterocytes
b. Lacteals
c. Villi

c
This is the largest portion of the GI (Gastrointestinal) tract and it is where most digestion and absorption takes place.

Answers:
a. Large intestine
b. Stomach
c. Small intestine

c
Enterocytes in the small intestine break vitamins down prior to absorption.

Answers:
a.True
b. False

false
This organ receives the products of digestion and works to regulate blood levels of protein, fat and carbohydrate.

Answers:
a. Gall bladder
b. Liver
c. Pancreas

b
Found in the large intestine these organisms comprise the GI floral.

Answers:
a.Parasites
b.Mitochondria
c.Bacteria

c
This is the primary function of the large intestine.

Answers:
a. Store the remains of digestion prior to elimination
b. Absorb large vitamins and minerals
c. Digest dietary fiber

a
Control of peristalsis or the wavelike contractions of the muscles lining the GI tract is regulated by this nervous system.

Answers:
a. Parasympathetic
b. Digestive
c. Enteric

c
what are the 6 groups of nutrients
carbs, fats and oils, proteins, vitamins, minerals, water
what groups of nutrients provide energy
carbs, fats and oils, proteins
One gram of fat = ___ calories
One gram of carbohydrate = ___ calories
One gram of protein = ___ calories
9, 4, 4
def. of nutrients
chemicals found in foods that are critical to human growth and function
how does the body use carbs as sources of energy
primary source of fuel, particularly for our brains and during physical exercise. Chains of carbon, hydrogen, and oxygen (like fats)
fats do what in terms of energy
yield more energy per gram that either carbs or proteins
fats are an important energy source for our body (2)
at rest and during low intensity exercise
how do proteins differ from carbs and fats
they contain nitrogen
proteins are composed of
amino acids
proteins play a major role in
building new cells and tissues
organic nutrients contain
carbon and hydrogen
difference between vitamins and minerals
vitamins are organic, minerals are inorganic
vitamins are essential to our body’s
metabolism
EAR (Estimated Average Requirement)
the average daily nutrient intake level (half the people in a life stage or gender group) (used to calc. RDA)
RDA (Recommended Dietary Allowance)
the average daily nutrient intake level (97-98% of healthy people in a life stage or gender group) (aim for this amount)
AI (adequate intake)
used when the EAR cannot be determined
UL (tolerable upper intake level)
the highest avg. daily intake level (do not exceed)
acceptable macronutrient distribution range
rec. range of carbs, fats, proteins (expressed as % of total energy)
experimental design components (3)
sample size, control group, experimental group
observational studies
relationships between nutrition habits and other health phenomena
case control studies
complex observational studies that study factors that may influence DISEASE
clinical trials
tightly controlled, intervention is given to determine its effect on a certain disease or health condition
clinical trials sometimes use
placebos
what is quakery
the promotion of an unproven remedy for financial gain
information on a Nutrition Facts Label is based on a _____ diet
2000
what do insulin and glucagon do
hormones that maintain blood glucose leves
ghrelin triggers the _____ to strongly
hypothalamus, induce you to eat
CCK
triggers satiety (opposite of ghrelin), released after chyme enters
leptin
suppresses hunger
satiety is a sensation of
fullness
cephalic phase
earliest phase of digestion, prepares organs for consumption of food
During the _____ of digestion, the muscles of your stomach wall flex to help mix together food particles, gastric juice and pepsin before the food moves on to your small intestine.
gastric phase
villi are located in the
small intestine
what are villi
fingerlike projections that increase the surface area
sphincter
tight ring of muscle separating organs
saliva begins the digestion of
carbs (amylase)
pH of hydrochloric acid
1 (very acidic)
HCl starts to
denature proteins
Amylase helps turn carbohydrates into
simple sugars
lipase breaks down
fat (prod. mainly by pancreas)
proteases break down
proteins into amino acids
bile is produced in the ____ and stored in the ____
liver, gallbladder
what does bile do
emulsifies (breaks down) fats in the small intestine
mitochondria break down fat to produce
ATP
what is heartburn
painful sensation when gastric juice pools in the lower esophagus
Esophageal Reflux Disease symptoms
heartburn more than twice a week, feeling of food stuck in the throat
celiac disease
autoimmune disorder, the ingestion of GLUTEN leads to damage in the small intestine
This hormone signals the gall bladder to release bile.
Cholecystokinin
This unit is used to measure the energy in our food.
Kilocalorie
Which of the following characteristics of a healthful diet recommends that you eat many different foods from different foods groups every day.
Eat a varied diet
In terms of chronic disease prevention, nutrition practices are inseparable from physical exercise.
true
George likes steak fingers and fries. Today he consumed 100 grams of fat. How many calories did the fat contribute to his overall calorie intake?
900
Minerals do not contain carbon however vitamins do.
true
This is the average nutrient intake that meets requirements of 97-98% of the population.
RDA
Red blood cells rely on this substance for energy.
glucose
In an experiment this research question offers a possible explanation for why a phenomenon occurs.
Hypothesis
Which of the following is an important characteristic of a hypothesis?
it is testable
Which of the following is the best example of the placebo effect?
Kate received a non-active pill but was convinced that it helped her lose weight.
Why are subjects in a clinical trial randomly assigned to a treatment or intervention group?
to maximize differences
All participants in a case study all have a similar condition such as high blood pressure.
true
Food labeling in the US is regulated by this agency.
FDA
According to the USDA Food Patterns the calories in soft drinks are this type.
Empty
This tells you how much a nutrient listed on a Nutrition Facts Label contributes to daily intake.
PDV
A diet high in this mineral is associated with increased risk of high blood pressure.
sodium

Cite this Nutrition Science Exam 1 good one! HMGT 2460

Nutrition Science Exam 1 good one! HMGT 2460. (2018, Jan 19). Retrieved from https://graduateway.com/nutrition-science-exam-1-good-one-hmgt-2460/

Show less
  • Use multiple resourses when assembling your essay
  • Get help form professional writers when not sure you can do it yourself
  • Use Plagiarism Checker to double check your essay
  • Do not copy and paste free to download essays
Get plagiarism free essay

Search for essay samples now

Haven't found the Essay You Want?

Get my paper now

For Only $13.90/page