Nutrition chap 1-4

Essentials of Nutrition & Diet Therapy Chapters 1-4 Review

The major focus of nutritional recommendations in this century has shifted to: 

Prevention and control of chronic diseases

A physical science that contributes to understanding how nutrition relates to health and wellbeing is:

biochemistry

The body of scientific knowledge related to nutritional requirements of human growth, maintenance, activity, and reproduction is known as:

nutrition science

The professional primarily responsible for application of nutrition science in clinical practice settings is the:

registered dietitian

The primary responsibility for nutrition care of people in the community belongs to the:

public health nutritionist

The best source of nutrients is provided by:

a variety of foods

A primary function of macronutrients in the body is to:

supply energy

Nutrients interact in the body to regulate metabolic processes, to build and repair tissue and to:

provide energy

Individual nutrients are characterized by their ability to:

fulfill specific metabolic roles

The main body storage form of carbohydrates is:

glycogen

The number of kilocalories (kcalories or kcal) provided by a food that contains 30 g of carbohydrate is:

120

The percentage of the total daily caloric intake for healthy persons that should be supplied by carbohydrate is:

45% to 65%

The primary function of protein in the body is to:

build tissue

The types of acids that form the basic building blocks of proteins are ______:

amino acids

In addition to calcium, the major minerals needed to build and maintain bone tissue include:

phosphorus

The mineral that helps control enzyme actions in cell mitochondria that produce and store high-energy compounds is:

iron

The nutrients involved in metabolic regulation and control include minerals, vitamins, and:

water

An observation that provides evidence that a person has good nutritional status is:

normal weight-to-height ratio

Individuals with optimal nutritional status differ from those with marginal nutritional status in their:

nutrient reserves

Signs of malnutrition can appear when:

nutrient reserves are depleted

An age group that is very vulnerable to malnutrition is:

infants

The function of Dietary Reference Intakes (DRIs) is to designate nutrient recommendations for:

most healthy people

The Tolerable Upper Intake Level (UL) is:

the highest amount of a nutrient that can be safely consumed

An example of government nutrition policy is:

Healthy People 2020

MyPlate food guidance is based on:

appropriate amounts of food from each food group

It is important to understand standard serving sizes of foods because:

most people have difficulty estimating the amount of food they eat

Major nutrients supplied by foods in the Vegetables group of MyPlate include:

potassium and vitamin A

A food choice equivalent to one serving from the Protein group of MyPlate is:

1 Tbsp of peanut butter

In the most recent edition of Choose Your Foods: Exchange List for Diabetes, the three groups into which foods are arranged are:

carbohydrates, meat and meat substitutes, and fats

The Dietary Guidelines are published and revised by the U.S. Department of Agriculture in association with the:

Department of Health and Human Services

The actions involved in the process of digestion are: 

muscular and chemical

The muscle layer on the outside of the intestinal wall is called the:

serosa

Types of muscular movement that occur in the intestine are:

longitudinal and circular

The rhythmic contractions that propel food through the intestinal tract are called:

peristalsis

After ingested food is mixed and churned with gastric secretions, the resulting semifluid mass is called:

chyme

The interrelated network of nerves within the gastrointestinal wall that regulates its muscular action is known as the:

intramural nerve plexus

The release of gastric secretions is stimulated by nerve and hormonal stimuli and the:

presence of food in the stomach

An enzyme secreted by the salivary glands is:

amylase

The rate of gastric emptying depends on the:

composition of food consumed

Digestion of protein by pepsin in the stomach requires a pH between:

1.8 and 3.5

The hormone that prevents excessive gastic activity is:

enterogastrone

The substance that activates pepsinogen to pepsin is:

hydrochloric acid

The hormone secretin stimulates production of a buffering solution for the duodenum by the:

pancreas

The hormone that stimulates the gallbladder to contract is:

cholecystokinin

The stimulus for the release of cholecystokinin (CCK) is the:

presence of fat in the duodenum

Cholecystokinin (CCK) is produced in the:

duodenum

The end products of digestion of macronutrients include fatty acids, amino acids, and:

monosaccharides

In addition to active transport, a process involved in absorbing food in the small intestine is:

pinocytosis

After absorption, the end products of carbohydrate and protein digestion enter the:

portal blood system

Chylomicrons are:

cleared from the blood by lipoproteins

The valve that controls the passage of chyme from the small intestine into the cecum is called the:

ileocecal valve

Bacteria found in the colon are important because they:

synthesize important vitamins

Gas formation in the colon is the result of:

bacterial action on organic compounds

Feces are composed mainly of bacteria, mucosal cells, mucus, and:

fiber

The process of converting glycogen to glucose is called:

glycogenolysis

The production of glucose from protein, lactate, or glycerol is called:

gluconeogenesis

Gluconeogenesis occurs in the:

liver

The component of fat that can be used to make glucose (by gluconeogenesis) is:

glycerol

Metabolic and hormonal responses are triggered to restore blood glucose to normal when blood glucose level decreases to:

70 mg/dL

The substance that serves as a vehicle for fat transport in the bloodstream is:

lipoproteins

The hormone that breaks down liver glycogen to glucose during fasting or sleep is:

glucagon

Hormones that increase the release of free fatty acids include:

cortisol and thyroxine

The hormone that conserves fat is:

insulin

Synthesis of protein is governed by:

deoxyribonucleic acid (DNA) in the cell nucleus

A hormone that has an anabolic effect is:

gonadotropins

During the process of deamination, the nitrogen portion of amino acids is converted to:

ammonia

Ingredients necessary for photosynthesis to occur include carbon dioxide, water, and:

chlorophyll

The process of photosynthesis is responsible for the synthesis of:

carbohydrates

The body organ that synthesizes lactose is the:

breast

People with phenylketonuria should avoid foods made with the nonnutritive sweetener:

aspartame

The type of fiber that is not a carbohydrate is:

lignin

An example of a food that contains functional fiber is:

jam made with pectin

Of the following sugars, the one that tastes the sweetest is:

fructose

A monosaccharide that only occurs naturally in foods in combination with another sugar as a disaccharide is:

galactose

Sucrose consists of a combination of glucose and:

fructose

With respect to its effect on colon microflora, fiber is considered a:

prebiotic

The most important monosaccharides in human nutrition include glucose, fructose, and:

galactose

An example of a disaccharide is:

maltose

Foods that are major sources of starch include:

legumes

Starch that is not digested in the small intestine is known as:

resistant

In the colon, resistant starch is digested by:

bacterial fermentation

Storage sites for glycogen in the human body include the liver and the:

muscles

To prevent symptoms of fatigue, dehydration, and energy loss, the daily recommended minimum intake of carbohydrate should be:

130 g

The type of carbohydrate that helps maintain normal blood glucose levels during fasting periods is:

glycogen

Dextrins are:

polysaccharides

The body organ responsible for the metabolic processing of glucose is the:

liver

. An organ in the body that requires glucose as fuel is the:

brain

The mechanism that is essential for the absorption of monosaccharides is:

active transport

Excess intake of dietary fat is:

stored in adipose tissue

An oil high in saturated fatty acids is:

coconut oil

When two or more double bonds in a fatty acid remain unfilled, the resulting fatty acid is classified as:

polyunsaturated

One characteristic of an essential fatty acid is that it:

it is not manufactured by the body

Prostaglandins have a local action similar to that of:

hormones

Many infant formulas now contain added arachidonic and docosahexaenoic acids because:

infants may not be able to produce enough of these for optimum development

The chain length of fatty acids that are most water soluble and most easily absorbed into the bloodstream is:

short

A characteristic of saturated fats is that they are:

mostly found in animal products

Liquid oils can be changed to a solid fat by a process called:

hydrogenation

An important function of cholesterol is to:

form bile salts

The maximum recommended daily intake of cholesterol is:

300 mg

Plasma lipoproteins contain varying amounts of:

triglycerides