HUMAN NUTRITION EXAM 1

Chapter 1: Chemical, Biological, and Physiological Aspects of Nutrition

Q: What is peristalsis?
A: The wave-like muscle contractions that move food through the digestive tract.

Q: What is the function of gastric acid?
A: Helps break down food, kill bacteria, and activate digestive enzymes.

Q: What causes diarrhea?
A: Rapid movement through the colon, nutrient deficiencies, and lack of immunizations.

Q: What are the functions of the salivary glands, mouth, esophagus, stomach, small intestine, large intestine, pancreas, liver, gallbladder, and pharynx?
A: Aid in digestion, absorption, and processing of nutrients.

Q: What causes constipation?
A: Low fiber intake, dehydration, and lack of physical activity.

Q: What is mastication?
A: The process of chewing food.

Q: What is dysphagia?
A: Difficulty swallowing.

Q: Which digestive organs release digestive enzymes?
A: Salivary glands, stomach, pancreas, and small intestine.

Q: What is the gastric mucosal barrier?
A: A protective layer that prevents stomach acid from damaging the stomach lining.

Q: What is saliva?
A: A fluid that contains enzymes to help break down food in the mouth.

Q: What are enzymes for digestion?
A: Amylase, protease, lipase.

Q: What are digestive disorders?
A: Inflammatory Bowel Disease (IBD) and Irritable Bowel Syndrome (IBS).

Q: Define passive and active transport.
A: Passive transport does not require energy; active transport does.

Q: Why are the gastroesophageal and pyloric sphincters important?
A: They prevent acid reflux and regulate food movement into the intestines.

Q: What is the role of the kidney in nutrient circulation?
A: Filters waste and regulates fluid balance.

Q: Define bioavailability.
A: The amount of a nutrient absorbed and used by the body.

Q: Why are villi important for absorption?
A: Increase surface area in the small intestine to absorb nutrients.

Chapter 2: Key Nutrition Concepts and Terms

Q: What is nutrient density?
A: The amount of nutrients a food provides relative to its calories.

Q: What is an empty-calorie food?
A: A food high in calories but low in nutrients.

Q: What is energy density?
A: The amount of calories in a food per gram.

Q: Define adequacy, variety, and balance in a diet.
A: Eating enough nutrients, different foods, and in proper proportions.

Q: Define food security.
A: Having reliable access to nutritious food.

Q: Define food insecurity.
A: Lack of consistent access to adequate food.

Q: Define malnutrition.
A: Poor nutrition due to a lack or excess of nutrients.

Q: What are essential nutrients?
A: Carbohydrates, protein, fat, and water.

Q: What are calories?
A: A measure of energy from food.

Q: How much water should you drink daily?
A: About 8-12 cups (varies by individual needs).

Q: Define antioxidants.
A: Compounds that prevent damage from free radicals.

Q: Define phytochemicals.
A: Natural plant compounds that promote health.

Q: What is the Dietary Reference Intake (DRI)?
A: Guidelines for nutrient intake levels.

Q: How do you convert lbs to kg?
A: Divide by 2.2.

Q: How do you convert grams to ounces?
A: Divide by 28.35.

Q: How do you convert lbs to ounces and cups?
A: 1 lb = 16 oz; 1 cup = 8 oz (liquid).

Chapter 3: Nutrition and Health

Q: What are the leading causes of death in the U.S.?
A: Heart disease, cancer, stroke, diabetes.

Q: What is oxidative stress?
A: Damage caused by free radicals in the body.

Q: What is chronic inflammation?
A: Long-term immune response that can lead to disease.

Q: What are chronic illnesses?
A: Long-term diseases like diabetes, heart disease, and obesity.

Q: What are free radicals?
A: Unstable molecules that damage cells.

Chapter 5: Nutrition, Attitudes, and Behavior

Q: What factors influence food selection?
A: Taste, culture, cost, and health beliefs.

Q: What are food preferences?
A: Individual choices based on taste and experiences.

Q: How do you make successful food changes?
A: Gradually, with small, sustainable steps.

Q: How does lead toxicity affect children?
A: Impairs brain development and cognitive function.

Q: What is Protein-Calorie Malnutrition?
A: A lack of protein and calories, affecting growth and health.

Q: What is fetal alcohol exposure?
A: Damage to a fetus caused by alcohol consumption during pregnancy.

Chapter 4: Food Labels and Safety

Q: Why are additives added to food?
A: To enhance flavor, texture, and shelf life.

Q: What are unintentional additives?
A: Substances that accidentally enter food during production.

Q: What is new on the nutrition fact panels?
A: Updated serving sizes, added sugars, and clearer labeling.

Q: What is required on nutrition labels?
A: Serving size, calories, nutrients, and ingredients.

Q: What is the Percent Daily Value (%DV)?
A: How much a nutrient contributes to a daily diet.

Q: How are ingredients listed on a label?
A: In descending order by weight.

Q: What are the 9 major allergens?
A: Milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, sesame.

Q: What is the GRAS list?
A: "Generally Recognized as Safe" food additives.

Q: What are health claims?
A: Statements about a food’s health benefits.

Q: How are organic foods labeled?
A: USDA Organic Seal if 95% or more organic ingredients.

Food Safety and Food Dyes

Q: By 2027-2028, what dye must be removed from products?
A: Red Dye No. 3.

Q: What did the FDA find about Red Dye No. 3?
A: It causes cancer in lab animals at high exposure.

Q: What is a healthier replacement for Red Dye No. 3?
A: Beet juice extract.

Q: What food dyes did California public schools ban?
A: Several artificial dyes linked to behavioral problems.

Chapter 6/7: Healthy Diets & Guidelines

Q: What are healthy dietary pattern characteristics?
A: Balance, variety, moderation, and nutrient density.

Q: Why is health maintenance important?
A: Prevents disease and promotes well-being.

Q: How often are the Dietary Guidelines for Americans updated?
A: Every 5 years.

Q: What are the key points of ChooseMyPlate?
A: Eat a balanced diet with proper portion sizes.

Q: What are the goals of Healthy People 2030?
A: Improve health and reduce health disparities.

Q: What is the Mediterranean Diet Pyramid?
A: Focuses on whole foods, healthy fats, and lean proteins.

Q: What is Slow Food USA?
A: A movement promoting fresh, local, and traditional foods.