Chapter 18 Basic Nutrition - Practice Test

Fill in the nutrient corresponding to each immune function.

Maintains healthy skin and other epithelial tissues; participates in the synthesis and function of the immune system's organs and cells and antibody production

Fill in the nutrient corresponding to each immune function.

Maintains healthy skin and other epithelial tissues; participates in the synthesis and function of the immune system's organs and cells and antibody production

Protein

18.1 - Nutrition and Infectious Diseases

Helps to resolve inflammation when it is no longer needed for the immune response through the production of lipid mediators known as resolvins and protectins, which also play a role in enhancing host defense

Omega-3 fatty acid

18.1 - Nutrition and Infectious Diseases

Maintains healthy skin and other epithelial; participates in the cell replication and specialization that supports immune-cell and antibody production and the anti-inflammatory response

Vitamin A

18.1 - Nutrition and Infectious Diseases

Regulates immune cell (T-cell) responses; participates in antibody production.

Vitamin D

18.1 - Nutrition and Infectious Diseases

A downward ________ spiral is often seen when impaired immunity leads to infectious diseases that further increase nutrient needs while decreasing food intake.

Synergistic

18.1 - Nutrition and Infectious Diseases

Which of the following is NOT a diet-related risk factor associated with chronic diseases in this chapter?

A diet high in artificial sweeteners

The top two leading causes of death in the United States are ______ and ________.

heart disease; cancer

An abnormal enlargement or bulging of a blood vessel (usually an artery) caused by damage to or weakness in the blood vessel wall is called an

aneurysm

18.3 - Cardiovascular Disease

A heart attack is also referred to as a

myocardial infarction

18.3 - Cardiovascular Disease

_____ is the most common form of cardiovascular disease

Common artery disease

18.3 - Cardiovascular Disease

Mary is a 25-year-old African American woman who has a family history of high blood pressure. She has not been diagnosed with hypertension, but her BMI is 31, and her diet is high in processed foods. Her doctor tells her she has several risk factors for developing hypertension. Which of the following is NOT currently a risk factor for Mary?

Age

Compared to the typical American diet, which nutrient does the DASH diet NOT necessarily provide more than the typical American diet?

Phosphorous

Which of the following does diabetes NOT underlie or contribute to?

Liver disease

Accounts for 90-95% of diabetes cases

Type 2

18.5 - Diabetes

Age of onset is typically before 30 years old

Type 1

18.5 - Diabetes

Associated with obesity, aging, an inherited factors

Type 2

18.5 - Diabetes

No insulin secretion

Type 1

18.5 - Diabetes

Always requires insulin therapy

Type 1

18.5 - Diabetes

All of the following are protective factors against various forms of cancer, EXCEPT:

Diets high in calcium

Order the steps of cancer development from 1 to 4.

Step 1

mass of normal cells

Step 2

mutagens alter the DNA in a cell and induce abnormal cell division

Step 3

promoters enhance the development of abnormal cells, resulting in formation of a tumor

Step 4

cancerous tumor cells metastasize

Which of the following is a recommendation of the Healthy Eating Plate?

Limit milk/dairy to one to two servings a day.

Which of the following is NOT typically recommended for disease prevention?

Taking dieteray supplements