Nutrition EXAM 4 Review

Jafar is a college basketball player who works out for 90 minutes per day, at least 4 days a week. He weighs 225 pounds, and his BMI is 27. According to this information, Jafar ________.

as more lean than fat tissue

Body composition basics: check all that apply

1. Professional athletes tend to have more lean tissue than fat tissue.

2. Visceral fat helps insulate the body against cold temperatures.

3. Women generally have more subcutaneous fat than men.

Some body fat is necessary for good health, but too much adipose tissue contributes to many chronic disorders. Which of the following statements is true concerning the health-related effects of adipose tissue?

Having some extra body fat can provide an energy reserve that enables a very ill person to survive an extended illness.

Amira, who is training to be a registered dentition nutritionist, assessed the body composition of a patient. To perform the assessment, Amira used a special device that pinched and measured the depth of the subcutaneous fat on the back of her patients arms.

skinfold thickness measurements

Javier enrolled in a research study that evaluated body composition. His weight measured on land was compared to his weight when he was completely submerged in a tank of water

underwater weighing

A physical at the local university hospital estimated David's total body fat by using a device that sent a low energy electrical current via wires connected to electrodes placed on his skin

bioelectrical impedance

Samantha participated in a clinical trial that included an evaluation on her body composition. Samantha's entire body was scanned because researchers wanted to see detailed "pictures" of her internal organs including fat deposits.

Dual-energy x-ray absorptiometry (DXA)

Basal metabolism includes which of the following physiological activities?

-maintaining liver function

-circulating blood

-breathing

-maintaining brain function

Put the types of energy expenditure in order of the greatest contribution (1) to the least contribution (4) for most people.

1. Basal Metabolism

2. Physical Activity

3. Thermic Effect of Food

4. Non-exercise activity

Karl is 54 years old. He notices that now he cannot eat as much as he did when he was in his 30s without gaining weight. Why is this?

For every decade past the age of 20, a male's basal metabolism declines by 3% per decade due to the steady decrease of lean body mass.

What is the BMI of a person that is 5'8" (68 inches) tall and 200 pounds?

30.4

What is the BMI of a person that is 5'2" (62 inches) tall and 140 pounds?

25.6

How do you calculate BMI?

weight divided by (height squared) then multiply by 703

A person with a BMI of 20 would be considered in the _______ range.

healthy

William weighs 220 pounds and his height is 5' 10". Calculate his BMI using the simple formula: weight in pounds divided by height in inches squared × 703.

31.56

People who are obese are at increased risk for all of the following types of cancer EXCEPT ________.

skin cancer

People who are obese are at risk of developing which of the following conditions? Check all that apply.

-cardiovascular disease

-diabetes

-sleep apnea

-high blood pressure

-osteoarthritis

Your body is made up of lean tissues, also called ____________ , and ____________ , which is comprised of essential fat and ____________ .

fat-free mass, total body fat, adipose tissue

Adipose cells store ____________ .

triglycerides (energy in the form of fat)

When you consume extra calories your body doesn't need, the energy can be converted to fat and stored in the adipose cells; as a result, you become fatter because your adipose cells ____________ .

increase in size

The type of fat that is found in the omentum that is under abdominal muscles and hangs over the intestines is called ____________ . Excessive amounts of this type of fat may increase risks of ____________ and cardiovascular disease (CVD).

visceral fat, type 2 diabetes

When the tissue that is under the skin has more adipose cells than other types of cells, it is referred to as ____________ .

subcutaneous fat

Most physical characteristics are inherited. Scientists have discovered several genes that contribute to human fatness, particularly genes that regulate the production of specific ____________ , such as ____________ , which stimulates hunger, and ____________ , which reduces hunger.

hormones, ghrelin, leptin

It is possible that humans who inherit a ____________ gain weight easier than people who do not have this characteristic.

thrifty metabolism

According to the ____________ theory, a person's body fat level may be difficult to maintain at a new lower level, which explains why most people regain the weight they lose.

set-point

The DV for kilocalories (kcals) is 2000 and for total fat is 78 grams.

1. According to the Nutrition Facts panel on the container of a sugar-sweetened, chocolate-flavored powder, two tablespoons of the powder added to 1 cup of low-fat milk supplies 160 kilocalories. Based on this information, a serving of the chocolate-flavored milk provides ________ %DV for calories.

8%

The DV for kilocalories (kcals) is 2000 and for total fat is 78 grams.

2. According to the label on a box of chocolate candy, a serving of the candy supplies 15% of the DV for total fat. Based on this information, a serving of the candy provides _______ g fat.

11.7 g

The DV for kilocalories (kcals) is 2000 and for total fat is 78 grams.

3. According to the label on a jar of peanut butter, 2 tablespoons of the spread supplies 200 kcal. Based on this information, a serving of peanut butter provides ________%DV for kilocalories

10%

The least invasive type of weight-loss surgery is ____________ . As a result of this procedure, the surgeon can reduce or increase the size of the stomach after surgery.

adjustable gastric banding

During the ____________ procedure, the surgeon staples across the top part of the stomach to create a small pouch and bypasses part of the small intestine. Although the unused portion of the stomach is not removed, the surgery results in reduced digestion and absorption of nutrients.

Roux-en-Y

The ____________ procedure involves removing a major part of the stomach, which reduces the stomach's size. This procedure does not involve bypassing part of the ____________ , so the body is able to absorb nutrients.

sleeve gastrectomy, small intestine

Gastric bypass and gastric banding procedures can be performed via ____________ , making small incisions to insert cameras and instruments into the abdomen.

laparoscopic surgery

Camille consumes a low-carbohydrate, high-protein diet to lose weight. In 3 months she has lost 10 pounds, but her rate of weight loss has slowed. Why does a low-carbohydrate, high-protein diet promote weight loss? Check all that apply.

-Without adequate dietary carbohydrate, the liver makes glucose from amino acids taken from the body's tissue proteins; protein tissue contains a lot of water and dismantling that protein results in water loss in the urine.

-When a person's usual carbohydrate intake drops, so does the water weight that is associated with glycogen storage.

Which of the following conditions is a typical reason why a person may be underweight?

-suffering depression

-living with aids

-having inflammatory bowel disease

-being too physically active

1. Ted is overweight. He frequently binges on high calorie foods, but he does not purge. Ted estimates that he eats 70% of his food between 10:00 p.m. and 3:00 a.m. Based on this information, Ted probably has _______.

night eating syndrome

2. Kristy is a high school student and competitive swimmer. Six months ago, Kristy decreased her calorie intake and increased her daily training time. Now, Kristy is concerned because her menstrual cycles are abnormal. Based on this information, Kristy probably has _______.

female athlete triad

3. Allison is an 18-year-old college student who feels caught in a cycle of overeating, followed by calorie-restrictive dieting. Allison frequently consumes large amounts of food and then attempts to purge the excess calories by vomiting. As a result of the purging and episodic dieting, Allison's weight is within the healthy BMI range for her height. Based on this information, Allison probably has _______.

bulimia nervosa

Certain situations and personality characteristics are associated with increased risk of eating disorders. Consider each of the following personal descriptions and check all that are major risk factors for eating disorders.

-being female

-being an adolescent

-being in a sport that emphasizes lean body build

-frequently dieting to lose weight

-having a first degree relative with an eating disorder

What is disordered eating?

Chaotic and abnormal food-related practices, such as skipping meals, limiting food choices, following fad diets and bingeing on food. Disordered eating behaviors are temporary, and often occur when a person is under stress or wants to lose weight quickly.

What is an eating disorder?

psychological disturbances that lead to certain physiological changes and serious health complications. This is not the same as disordered eating.

Which of the following abilities are characteristics of a person who is physically fit?

-Shop, walk, and climb stairs without the need for assistance

-Move joints freely without experiencing pain and stiffness

-Sleep soundly without the need for muscle relaxants

Which of the following workout regimens meets the U.S. Department of Health and Human Services' recommended amount of moderate-intensity exercise for healthy adults under 65 years of age?

30 minutes per day, 5 days per week

According to the physical activity pyramid that is shown in Chapter 11, which of the following activities is considered to be an "activity of daily living"?

-raking leaves

-mowing the lawn

-walking the dog

Reconstruct the physical activity pyramid from top to bottom by placing the situations into the correct tier of the pyramid.

1. While she's studying History in the library, Jeannie sends text messages to Sophia.

2. Bob and Lily are taking dancing lessons in preparation for their wedding reception.

3. Justin lives 5 miles from his university. He doesn't want to pay for parking, so he rides a bike to and from the campus.

4. Steve likes to keep his bedroom tidy and clean, so he makes the bed every morning and vacuums the floor twice a week.

While Breonna was on a cruise through the Panama Canal, she suddenly became very ill with stomach cramps, explosive vomiting, and watery diarrhea. She was so sick, she could not leave her cabin for several days. The physician on board the ship told Breonna that she had the most common cause of food-borne illness in the United States. Based on this information, Breonna had become infected with ______.

nonovirus

The most common food-borne illness in the United States results from ____________ infection. This infection is spread by contact with an infected person's ____________ and feces. Using cleaning solutions that contain ____________ may reduce the likelihood of becoming infected with the pathogen.

norovirus, vomit, bleach

A ____________ results when pathogens are consumed along with food. The pathogens may cause inflammation of the ____________ or enter the bloodstream and cause ____________ .

food-born infection, interstinal track, food intoxication

In some instances, pathogens do not directly cause illness, but they produce ____________ that contaminate food. People eat the food, they develop ____________ , which is commonly referred to as ___________.

toxins, food intoxication, general illness

Which of the following federal agencies enforces food safety laws for domestic and imported meat and poultry products?

Food Safety and Inspection Service (FSIS)

Match the U.S. governmental agency with the action it might have taken to make sure that foods and beverages are safe to consume.

FDA (Food and Drug Administration)

Ricardo is confident that the can of imported rice and beans that he purchases from his favorite supermarket are safe to eat

Match the U.S. governmental agency with the action it might have taken to make sure that foods and beverages are safe to consume.

EPA (Environmental Protection Agency)

A municipal sewage treatment plant must meet certain water quality standards, before it can release water into a nearby river that is the community's source of drinking water

Match the U.S. governmental agency with the action it might have taken to make sure that foods and beverages are safe to consume.

FSIS (Food Safety and Inspection Service)

A major producer of poultry produces has to shut down the company's facility after inspectors discover diseased chickens are being processed

Match the U.S. governmental agency with the action it might have taken to make sure that foods and beverages are safe to consume.

Local Health Department

When Jim and Melissa go out for dinner, they only choose restaurants that have "A" rating posted on the front door.

Match the U.S. governmental agency with the action it might have taken to make sure that foods and beverages are safe to consume.

FDA

A farmer's cantaloupes are not permitted to be sold after it was determined the fruit was contaminated with E. coli

Farah wants to keep vermin away from her food, so she prevents the food from being exposed to ______. Check all that apply.

cockroaches. flies, and mice.

Loraine purchases raw, unpasteurized milk for her children. Loraine's mother is concerned about the potential health hazards of drinking raw milk. Loraine insists that pasteurization degrades the nutritional quality of milk and raw milk is nutritionally superior to pasteurized milk. Which of the following statements concerning pasteurization is true?

The pasteurization process heats foods to kill pathogenic microorganisms.

Cross-contamination is often responsible for outbreaks of food-borne illness. Select all of the statements that describe situations that are highly likely to involve cross-contamination of foods.

-After transferring raw hamburger patties from a plate to a hot grill, Jewel leaves the plate nearby so she doesn't have to find a clean dish when the patties are done cooking.

-Deborah cuts up a raw chicken and wipes the knife with a paper towel before using it to dice tomatoes for a vegetable salad.

Freddie is a food service employee for a large corporate cafeteria. In the morning, Freddie and his co-workers prepare foods in the cafeteria's kitchen. After the foods are prepared, they are kept for up to 3 hours in special covered containers in the refrigerator or in warming trays. Before the cafeteria opens for lunch, Freddie measures the temperature of each food. Today, Freddie's testing indicated that the temperatures of certain foods were in the danger zone. Which of the following foods should not be served? Check all that apply.

Roast chicken legs at 165°F

Potato casserole made with hard-cooked eggs at 132°F

Cream of chicken soup made with milk at 125°F

Signs and symptoms of Norovirus

"explosive" vomiting and watery, non-bloody diarrhea

Signs and symptoms of Giardia

diarrhea, abdominal pain, weight loss

Signs and symptoms of Clostridium botulinum

blurry vision, difficulty swallowing, and general muscle weakness

Signs and symptoms of Trichinella

nausea, muscle pain, fatigue, facial swelling especially behind he eyes.

Signs and symptoms of Campylobacter jejuni

diarrhea, abdominal cramps (can be bloody), fever and vomiting

Marlena, a 20-year-old college student, is not feeling well. She has nausea, stomach cramps, coughing spells, a runny nose, a sore throat, vomiting, and diarrhea. Which of her signs and symptoms is not usually associated with most kinds of food-borne illness, especially in adults?

coughing spells

runny nose

sore throat

People can become very ill as a result of having a food-borne illness or food intoxication. A physician should be consulted when a sick ADULT experiences ______.

-decreased urination and other signs of dehydration

-prolonged vomiting

-diarrhea for:

more than 2 days for adults

more than 24 hours in children

-severe intestinal pain

-fever exceeding 101 F

-black tarry stools and stools containing blood or pus

-trouble breathing, walking, or other signs of muscle weakness

Any microbe that can cause disease is a ____________ .

pathogen

Salmonella and E. coli are types of ____________ .

bacteria

Another potential source of food-borne illnesses are ____________ , which are pieces of genetic material coated with protein.

viruses

Organisms that live in or on another living thing and get their nutrients from the host are called ____________ .

parasites

Food-borne illness can also be caused by simple life forms that live on dead or decaying organic matter; these are called

fungi

During her current pregnancy, Sari has been extra careful to avoid foods that can cause food-borne illness. Even though she loves Greek salad, she now avoids ordering it at restaurants because the salad may contain feta cheese that has not been pasteurized. Why should pregnant women avoid unpasteurized cheeses?

Unpasteurized cheese can contain Listeria monocytogenes that can cross the placental barrier and cause listeriosis and spontaneous abortion or stillbirth.

Four-year-old MacKenzie became very ill a few days after enjoying a picnic with several members of her extended family. When MacKenzie was being treated in the emergency room of a local hospital, the attending physician asked her parents to recall what picnic foods were eaten by their daughter. They remembered that she had lemonade; potato chips; a grilled, rare hamburger in a bun; sliced tomatoes; some watermelon; and a chocolate cupcake. Which of the following food items was the most likely source of the toxin that made MacKenzie so sick?

Grilled hamburger

Which of the following environmental conditions affect the growth of food-borne microorganisms?

temperature

moisture

nutrients

pH

oxygen

chemical inhibitors

When the temperature is above 100°C (212°F), most bacteria _______.

are destroyed

To safely prepare meat, fish, and poultry, a "meat" thermometer should be used to determine the internal temperature. Put the foods in order of highest safe minimum internal temperature (1) to lowest safe minimum internal temperature.

1. poultry products (165 F)

2. egg dishes (160F)

3. ground beef, pork, lam, and veal (160)

4. pork (145F)

5. fish (145F)

6. beef steaks and roasts (145F)

The "Check Your Steps" program has four simple rules for food safety. All of the following are part of the "Check Your Steps" program EXCEPT ______.

clean

Several methods are used to preserve food. Drag the food to the method that is often used to preserve it.

Salting - meat

Irradiating - spices

Aseptic processing - shelf stable juices

Fermenting - yogurt

Food preservation method: Heating (cooking, pasteurization, aseptic processing.

kills or deactivates spoilage and pathogenic microbes, destroys enzymes that result in food spoilage

Examples of foods: most foods

Food preservation method: adding sugar or salt

Binds water, decreasing the amount available for microbes

Examples of foods: ham, bacon, fish, pickled foods

Food preservation method: smoking

kills spoilage microbes, destroys enzymes that result in food spoilage. Smoking is a method of heating. The process involves salting food before smoking and refrigerating the food after smoking

Examples of foods: meats, and fish

Food preservation method: curing

Retards the growth of C. botulinum and stabilizes the flavor of the food

Additives such as sodium nitrate and nitrite are used to cure meat, fish, or poultry

Examples of foods: luncheon meats, smoked fish

Food preservation method: chilling

Slows molecular movement, retarding microbial and enzymatic activity

Examples of foods: most foods

Food preservation method: drying

Removes much of the moisture in food that microbes need to survive

Examples of foods: fruit, herbs, meat jerkies, seeds

Food preservation method: fermenting

Produces acids and alcohol that interfere with the survival of unwanted microbes

Examples of foods: alcoholic beverages, yogurt, cheeses, soy sauce

Food preservation method: canning

Kills spoilage microbes, destroys enzymes in food that result in spoilage, removes oxygen that certain microbes need to survive

Examples of foods: meat, fish, poultry, fruits, vegetables, milk

Food preservation method: irradiating

Destroys most pathogens, delays sprouting (potatoes)

Examples of foods: spices, raw meat and poultry, fresh fruits and vegetables

Several methods are used to preserve food. Drag the food to the method that is often used to preserve it.

Fermenting - hard cheese

Drying - apricots

Salting - ham

Canning - condensed soup

Adding sugar - fruit jelly

Which of the following foods is considered to be a low-acid food?

corn, string beans, mushrooms, potatoes.

When food cooks on a charcoal grill or camp stove in an enclosed area, the grill or stove releases fumes that contain ______.

carbon monoxide

In an emergency, you may have no access to clean drinking water from a municipal water supply. Consider the following sources of water that may be available during an emergency and classify each source as either safe or unsafe to drink.

Safe Source of Water:

-water in an undamaged water heater

-water from melted ice

-bottled water with a seal

-water from the tank of a toilet

Unsafe Source of Water:

-toilet bowl water

-water in a car's radiator

-water in a swimming pool (only for personal hygiene needs)

Kume is concerned about her intake of food additives. While checking a packaged food's list of ingredients, she notices the food contains a preservative. Which of the following food additives acts as a preservative?

sodium nitrate

Match the substance in food with its classification as an additive.

Unintentional Food Additive:

-metal fragment from a meat grinder

-cockroach leg

-mouse hair

-herbicide residue

Intentional Food Additive:

-sodium nitrite

-artificial flavoring

-polysorbates

-soy lecithin

Recently, a food scientist with a federal agency chemically analyzed the contents of a national brand of barbeque sauce. He discovered the sauce contained water, corn syrup, vinegar, tomato paste, pesticide residue, garlic, salt, spices, machine oil, natural smoke flavor, beta-carotene, pectin, and ascorbic acid. Which of these ingredients is an unintentional additive? Check all that apply.

-machine oil

-pesticide residue

Match the pesticide with the agent it is intended to kill.

Rodenticide: used to kill mice and rats

Herbicide: used to kill weeds

Insecticide: used to kill insects

Fungicide: used to kill mold and mildew

A farmer wants to use integrated pest management techniques to raise organic corn and soybeans. Based on this information, the farmer will ______.

release predatory wasps that kill beetles, which eat the corn and soybeans that grow in his fields

Last summer, James spent a couple of weeks traveling around Angola, a country in Central Africa. While he was in Angola, he consumed several foods and beverages that were commonly eaten by Angolans. When James developed traveler's diarrhea, he tried to recall what he ate that could have been responsible for his illness. Which of the following menu items were likely to have been contaminated with microbes that caused his diarrhea?

-Raw, unwashed apple

-Baked fish on a stick that was purchased from a street vendor

The best example of chemical disinfection of water involves the use of __________.

iodine tablets

Microstrainer filters remove both bacteria and viruses, making water safe to drink.

false

Boiling is the most reliable method to make impure water safe to drink.

true

Bethany is an American college student who plans to spend spring break in a rural African village. Before leaving for Africa, Bethany asks her doctor to recommend a preventive medication for traveler's diarrhea. Based on this information, her physician is likely to recommend a product that contains _______.

bismuth subsalicylate