NFS141- Nutrition Exam 1 Q's + Ch1

Which of the following statements about essential nutrients is FALSE?

A) They must be obtained from food.

B) They may be referred to as more than just "necessary" nutrients.

C) They cannot be made in sufficient quantities by the body.

D) They meet the body's physiological needs.

E) There are about 100 nutrients essential for the human body.

E

Which statement about nutrition's role in a person's life is FALSE?

A) Nutrition is the science of the nutrients in foods and their actions within the body.

B) Nutrition is the study of human behaviors related to food and eating.

C) Careless food choices can contribute to chronic disease.

D) Chronic diseases progress slowly.

E) A diet is defined as a restrictive food plan designed for weight loss.

E

Your classmate prefers to consume strawberries rather than other fruits. Based on what you've learned about influences on food choices, what would be the most likely reason your classmate prefers strawberries?

A) Strawberries are cheap.

B) He likes the flavor and taste of strawberries the most

C) Strawberries are a convenient snack.

D) Strawberries are a nutritionally rich food.

E) Eating strawberries is a habit.

B

At a party with friends, Amal drinks wine and eats hors d'oeuvres, even though she is not hungry. This is an example of a food choice based on ____.

A) established habits

B) social interaction

C) emotional turmoil

D) negative association

E) comfort eating

B

Which of the following is an example of an ultra-processed food?

A) Skim milk

B) Swiss cheese

C) Chicken nuggets

D) Sunflower seeds

E) Apple juice

C

Which nutrient commonly deficient in a vegan diet may be added to soy milk in the fortification process?

A) Vitamin C

B) Vitamin B12

C) Vitamin A

D) Vitamin D

E) Vitamin E

B

Orange juice containing added calcium is an example of which type of food?

A) Fortified

B) Enriched

C) Functional

D) Whole

E) Oragnic

A

Balance is the principle of consuming a number of foods in proportion to each other.

A) True

B) False

A

Nutrient density is the principle of recognizing that a food has more iron than another food when expressed per kcalorie.

A) True

B) False

A

Plant-based diets support lower rates of hypertension.

A) True

B) False

A

Which of the following defines lumen?

A) the continuous inner space within the GI tract

B) the intestinal enzyme that hydrolyzes dietary nucleic acids

C) the conduit from the mouth to the stomach

D) the opening between the duodenum and jejunum

E) the flavor of monosodium glutamate

A

In which part of the digestive tract is the bolus mixed with digestive juices and turned into chyme?

A) mouth

B) esophagus

C) stomach

D) small intestine

E) large intestine

C

In which organ does most absorption take place?

A) small intestine

B) large intestine

C) liver

D) gallbladder

E) stomach

A

Celiac disease is an autoimmune disease characterized by the inflammation of the small intestine that occurs in response to foods that contain ________.

A) gluten

B) collagen

C) whey

D) elastin

E) keratin

A

5 classes of nutrients

Carbs, Protein, Fat, Alcohol, Vitamins/Minerals/Water

Carbohydrates

4 kcal/g

Protein

4 kcal/g

Fat

9 kcal/g

Alcohol

7 kcals/g

Vitamins/Minerals/Water

0 kcals/g

Which macronutrient has the highest energy density, and what is its kcal/g value?

fats- 9 kcals/g

Essential Nutrient

A nutrient the body cannot make in sufficient amounts and must obtain from food.

What makes a nutrient "essential"

The body cannot synthesize it (or not enough), and it is required for normal function.

Energy Density

a measure of how much energy a food provides

Nutrient density

Foods that are rich in essential nutrients

Example of high energy density food

cinnamon roll

Example of high nutrient density food

eggs, salmon, berries

Four Chronic Diseases Linked to Diet in the U.S.

Heart disease, Diabetes, Obesity, Cancers

Characteristics of a Healthy Diet

Adequacy, Balance, kcalorie control, Nutrient density, Moderation, Variety

EAR (Estimated Average Requirement)

meets needs of 50% of healthy individuals

RDA (Recommended Dietary Allowance)

Meets needs of 97-98% of healthy individuals

AI (Adequate Intake)

Used when insufficient evidence to establish an RDA

UL (Tolerable Upper Intake Level)

Highest intake unlikely to cause harmful effects.

Which DRI is used when an RDA cannot be established

AI

Dietary Guidelines for Americans

Science-based nutrition recommendations updated every 5 years to promote health and prevent chronic disease.

Purpose of Dietary Guidelines

Guide food choices and public policy to improve overall health of Americans.

USDA Food Patterns

Eating plans that show recommended amounts of food groups (fruits, vegetables, grains, protein foods, dairy) based on calorie needs.

AMDR(Acceptable Macronutrient Distribution Range)

Protein: 25-35% of calories, 125-175 grams

Fat: 10-30% of calories, 50 -86 grams

Carb: 45-65% of calories, 225-325 grams

Which lifestyle factors beyond diet contribute to chronic disease prevention?

genetics, lifestyle factors, activities, and environmental factors

Positive Energy Balance

kcalories consumed > kcalories expended.

Effect of positive energy balance

Weight gain

Negative Energy Balance

kcalories expended > kcalories consumed

Effect on body weight

weight loss