Term
|
Definition
| physiological state that results when not enough food is eaten to meet energy need |
|
|
Term
|
Definition
| limited food supply to meet the needs of a population |
|
|
Term
|
Definition
| extreme shortage of food leading to massive starvation in a population |
|
|
Term
|
Definition
| condition of impaired development or function caused by deficiency |
|
|
Term
| poverty, substance abuse, physical and mental illness, lack of awareness of assistance |
|
Definition
|
|
Term
| working poor, elders, homeless, children |
|
Definition
| groups at risk of hunger and malnutrition |
|
|
Term
|
Definition
| an annual income of $17, 050 for a family of four/year |
|
|
Term
|
Definition
|
|
Term
|
Definition
| __% of homeless people are families with children |
|
|
Term
|
Definition
| __% of ALL adults experience homelessness in their lifetime |
|
|
Term
|
Definition
| collecting food for distribution to low-income people who are hungry |
|
|
Term
| food recovery, food banks, soup kitchens |
|
Definition
| ways hunger is relieved in the U.S. |
|
|
Term
|
Definition
| food thrown out in the U.S. cafeteria, supermarket, and restaurants could feed __ million people (__% of pop) |
|
|
Term
| requires able-bodied adults to get a job, limited support to 3 years in a row with a 5 year max |
|
Definition
|
|
Term
|
Definition
| In the developing world, more than ___ billion people live below the international poverty line (earn less than $__ a day). |
|
|
Term
|
Definition
| 1 in __ children are born underweight |
|
|
Term
|
Definition
| 2 in __ are underweight by age 5 |
|
|
Term
|
Definition
| Every year, __ million people die as a result of malnutrition. |
|
|
Term
| iron, vitamin A, vitamin B12, and iodine |
|
Definition
| most critical micronutrients missing from diets worldwide are: |
|
|
Term
|
Definition
| It is estimated that by 2050, _____ infants will be born in the poorest parts of the world. |
|
|
Term
|
Definition
| there will be enough food produced to meet the needs of the increasing population until the year ____. |
|
|
Term
| direct food aid, peace corp |
|
Definition
| how to reduce undernutrition in the developing countries |
|
|
Term
|
Definition
About 20% of the alcohol you ingest is absorbed into the body through the stomach. Where is the other 80% absorbed into the body?
a. mouth
b. small intestine
c. large intestine
d. liver |
|
|
Term
| B. Fats contain 7 kilocalories per gram |
|
Definition
which of the following statements is NOT true?
a. carbohydrates contain 4 kilocalories per gram
b. fats contain 7 kilocalories per gram
c. proteins contain 4 hilocalories per gram
d. alcohol contains 7 kilocalories per gram |
|
|
Term
|
Definition
hot many kilocalories are in 21 grams of fat?
a. 84
b. 168
c. 189
d. 220 |
|
|
Term
|
Definition
which of the following nutrients contains the most calories per gram?
a. vitamins
b. lipids
c. carbohydrates
d. protein |
|
|
Term
|
Definition
How many kilocalories will a product with 25 grams of carbohydrates, 9 grams of fat, and 5 grams of protein contain?
a. 163 kilocalories
b. 276 kilocalories
c. 226 kilocalories
d. 201 kilocalories |
|
|
Term
|
Definition
Which of the following types of absorption does not require energy?
a. passive/simple diffusion
b. facilitated
c. active
d. endocytosis/exocytosis
e. a and b |
|
|
Term
|
Definition
_______ is the hormone responsible for helping maintain the pH within the stomach.
a. secretin
b. gastrin
c. CCK
d. gartric inhibitory peptide |
|
|
Term
|
Definition
which of the following digestive problems results in the formation of pouches along the colon?
a. irritable bowel syndrome
b. Crohn's disease
c. ulcerative colitis
d. diverticulosis
e. none of the above |
|
|
Term
|
Definition
which of the following digestive problems results in the formation of pouches along the colon?
a. irritable bowel syndrome
b. Crohn's disease
c. ulcerative colitis
d. diverticulosis
e. none of the above |
|
|
Term
|
Definition
the breakdown of carbohydrate molecules is the result of what reaction?
a. combustion
b. oxidation
c. condensation
d. hydrolysis |
|
|
Term
|
Definition
sucrose, aka table sugar, is composed of which two monosaccharides?
a. glucose and galactose
b. two glucose molecules
c. glucose and fructose
d. galactose and fructose |
|
|
Term
|
Definition
_____ is the basic unit of a lipid
a. triglyceride
b. glycoprotein
c. glycerol
d. oil |
|
|
Term
| D. a large quantity of calories per weight of the food. |
|
Definition
An "energy dense" food can be described as having:
a. a small quantity of vitamins and minerals per calorie.
b. a small quantity of calories per weight of the food.
c. a large quantity of vitamins and minerals per calorie.
d. a large quantity of calories per weight of the food. |
|
|
Term
|
Definition
from the six classes of nutrient, how many are energy yielding (contribute calories to your diet)?
a. 6
b. 4
c. 3
d. 2 |
|
|
Term
|
Definition
Which of the following nutrients is composed of carbon, hydrogen, oxygen, and nitrogen?
a. protein
b. carbohydrates
c. fat
d. all of the above |
|
|
Term
|
Definition
which of the following DRI values meets the physiological needs of 50% of a healthy population for similar individuals?
a. EAR
B. AI
C. RDA
D. UL
E. none of the above |
|
|
Term
|
Definition
which of the following DRI values meets the needs of 100% of a healthy population for similar individuals?
A. EAR
B. AI
C. RDA
D. UL
E. none of the above |
|
|
Term
|
Definition
which of the following DRI values meets the needs of 100% of a healthy population for similar individuals?
A. EAR
B. AI
C. RDA
D. UL
E. none of the above |
|
|
Term
|
Definition
the daily values percentages (DV%) on a nutrition facts panel are based on ______.
a. 3000 calorie diet
b. average American calorie intake
c. 2000 calorie diet
d. none of the above |
|
|
Term
|
Definition
salivary amylast is an enzyme present in the mouth to breakdown which nutrient?
a. protein
b. carbohydrate
c. fat
d. all of the above |
|
|
Term
| a. to control the entrance of bile into the small intestine |
|
Definition
what is the function of the Sphincter of Oddi?
a. to control the entrance of bile into the small intestine
b. to control the entrance of food from the stomach into the small intestine
c. to prevent the reflux of food from the stomach into the esophagus
d. to control backflow from the large intestine back in to the small intestine
e. none of the above |
|
|
Term
|
Definition
Vitamin K is produced by bacteria in what section of the digestive tract?
a. mouth
b. stomach
c. small intestine
d. large intestine |
|
|
Term
|
Definition
the functions of fat include which of the following:
a. a component of cell membranes
b. insulation and protection of internal organs
c. provide calories
d. all of the above
e. none of the above |
|
|
Term
|
Definition
fatty acids may differ from one another:
a. in chain length
b. in degree of saturation
c. in number of calories
d. a and b
e. none of the above |
|
|
Term
|
Definition
phopholipids act as emulsifiers and are found in egg yolks and liver.
a. true
b. false |
|
|
Term
|
Definition
cholesterol is synthesized in the ________.
a. liver
b. pancreas
c. small intestine
d. gallbladder |
|
|
Term
|
Definition
cholesterol can be found in both animal and plant products.
a. true
b. false |
|
|
Term
|
Definition
the majority of fat digestion occurs mainly in the small intestines.
a. true
b. false |
|
|
Term
|
Definition
HDL cholesterol are considered "good cholesterol" because they pick up and remove cholesterol from the cells.
a. true
b. false |
|
|
Term
|
Definition
the clusters of lipids and proteins that serve as transport vehicles for lipids in the lymph and blood are called lipoproteins.
a. true
b. false |
|
|
Term
|
Definition
chylomicrons are the class of lipoproteins that transport lipids from the intestinal cells to the body.
a. true
b. false |
|
|
Term
| B. 20-35% of energy intake |
|
Definition
the recommended daily fat intake is:
a. 35-40%
b. 20-35%
c. 10-20%
d. 15-25% |
|
|
Term
|
Definition
which of the following are characteristics of alcohol?
a. it is a depressant
b. it contributes calories
c. it is an stimulant
d. a and b
e. b and c |
|
|
Term
|
Definition
which of the following is NOT on of the main proesses allowing nutrients to be absorbed from the GI tract into the circulation?
a. passive diffusion
b. active diffusion
c. facilitated diffusion
d. active transport |
|
|
Term
|
Definition
the primary function of the _______ is to store and concentrate bile from the liver.
a. a. kidney
b. small intestine
c. gallbladder
d. pancreas |
|
|
Term
|
Definition
failure of the ________ sphincter will cause food to slide from the stomach back into the esophagus.
a. ileoceccal
b. tracheal
c. esophageal
d. piloric |
|
|
Term
|
Definition
a measure of the effect of a food on blood glucose levels is called:
a. digestibility effect
b. glycemic effect
c. hypoglycemic effect
d. insulin effect |
|
|
Term
|
Definition
recent recommendations suggest that we consume monnounsaturated fats in the place of saturated fats. which of the following items would achieve this goal?
a. canola oil
b. olive oil
c. palm oil
d. a and b
e. b and c |
|
|
Term
|
Definition
oils containing mostly saturated fat include:
a. coconut oil
b. palm oil
c. olive oil
d. a and b
e. b and c |
|
|
Term
|
Definition
trans fats are created during the hydrogenation of vegetable oils.
a. true
b. false |
|
|
Term
|
Definition
linolenic acid is called an omega-3 fatty acid because its first double bond is located at the 3rd carbon from the methyl end.
a. true
b. false |
|
|
Term
|
Definition
characteristics of the essential fatty acids include:
a. they must be supplied by the diet
b. they can be made from the substances in the body
c. they are polyunsaturated fatty acids
d. a and c
e. a and b |
|
|
Term
| C. liver and muscle cells |
|
Definition
where is glycogen stored?
a. muscle and pancreatic cells
b. adipose tissue and muscle cells
c. liver and muscle cells
d. liver and pancreatic cells |
|
|
Term
|
Definition
the difference between soluble and insoluble fiber is that soluble fiber can be digested, but insoluble fiber can not.
a. true
b. false |
|
|
Term
|
Definition
which of the following artificial sweeteners does contain calories?
a. aspartame
b. sugar alcohols
c. sacharin
d. sucralose |
|
|
Term
| E. all of the above are functions of sugar |
|
Definition
which of the following is NOT a function of sugar?
a. provides fuel for fermentation reactions
b. used to balance the acidity of a food
c. preservative
d. texture
e. all of the above are functions of sugar |
|
|
Term
|
Definition
what is the recommended amount of carboyhydrates a person should eat per day?
a. 50-55% of calories
b. 55-60% of calories
c. 60-65% of calories
d. 65-70% of calories |
|
|
Term
|
Definition
______ is the hormone responsible for stimulating the release of glucose when blood glucose falls too low.
a. glucagon
b. gastrin
c. insulin
d. CCK |
|
|
Term
|
Definition
what is the function of insulin?
a. increases blood glucose levels
b. moves glucose from blood into cells
c. slows down digestion
d. lowers blood glucose levels
e. b and d |
|
|
Term
|
Definition
when little or no oxygen is present during the transitino of pyruvate to acetyl CoA which product results?
a. glycerol
b. NAD
c. FAD
d. lactic acid |
|
|
Term
|
Definition
the final product(s) that result from the breakdown of glucose are ________.
a. ATP and CO2
b. ATP and H2O
c. ATP, H20, CO2
d. ATP, H20, CO2, HCl |
|
|
Term
|
Definition
alcohol is considered a nutrient because it contains 7 calories per gram.
a. true
b. false |
|
|
Term
| D. they include fat-soluble as well as water-soluble particles |
|
Definition
all of the following are properties of electrolytes except:
a. they attract water
b. they are charges particles
c. they carry electrical current
d. they include fat-soluble as well as water-soluble particles |
|
|
Term
|
Definition
processed foods tend to have more potassium, while fresh foods tend to have more sodium.
a. true
b. false |
|
|
Term
| sodium, potassium, and chloride |
|
Definition
the MAJOR electrolytes include:
a. chloride, calcium, and magnesium
b. potassium, chloride, and sulfur
c. sodium, potassium, and chloride
d. sodium, chloride, and calcium |
|
|
Term
|
Definition
what is the force that moves water into a space where a solute is more concentrated?
a. buffer action
b. osmotic pressure
c. permeable selectivity
d. electrolyte imbalance |
|
|
Term
|
Definition
peak bone mass is achieved during what age range?
a. 0-20 years of age
b. 20-30 years of age
c. after 40 years of age
d. none of the above |
|
|
Term
|
Definition
which of the following is a general property of the minerals?
a. when a food is burned, the ash contains all the minerals
b. absorption efficiency from foods is similar among the minerals
c. minerals are inorganic elements
d. all over above |
|
|
Term
|
Definition
______ is responsible for lowering blood calcium when levels become to high.
a. calcitonin
b. parathyroid hormone
c. vitamin D
d. ADH |
|
|
Term
|
Definition
which foods are the best sources of sulfur?
a. fruits
b. vegetables
c. meats
d. candy |
|
|
Term
| B. part of hydrochloric acid in the stomach |
|
Definition
which of the following is a major function of chloride?
a. participates in wound healing
b. part of hydrochloric acid in the stomach
c. acts as principal intracellular electrolyte
d. protects bone structures against degeneration |
|
|
Term
|
Definition
which of the following is NOT a function of water in the body?
a. lubricant
b. source of energy
c. maintains protein structure
d. participant in chemical reactions |
|
|
Term
|
Definition
where is interstitial water found?
a. within cells
b. between cells
c. within the lungs
d. within blood vessels |
|
|
Term
|
Definition
which of the following are ways in which electrolytes can be lost?
a. sweating
b. showering
c. bleeding
d. a and c
e. all of the above |
|
|
Term
|
Definition
how much water would you recommend for a person consuming 2000 kcals per day?
a. 1000-1500 mL/day
b. 1000-2000 mL/day
c. 2000-3000 mL/day
d. 2500-3500 mL/day |
|
|
Term
|
Definition
______ signals our kidneys to reabsorb water when the body's water content becomes too low.
a. ADH
b. calcitonin
c. chloride
d. sodium |
|
|
Term
|
Definition
which of the following is the major cation found inside cells?
a. sodium
b. potassium
c. chloride
d. sulfur |
|
|
Term
|
Definition
which of the following side effects can be observed in a patient with anorexia nervosa?
a. heart palpitations
b. osteoporosis
c. high body temperature
d. a and b
e. all of the above |
|
|
Term
| C. serves as part of an antioxidant enzyme, inhibits oxidation |
|
Definition
what is the primary function of selenium?
a. helps transport oxygen
b. assests with growth
c. serves as part of an antioxidant enzyme, inhibits oxidation
d. none of the above |
|
|
Term
|
Definition
iodide is found in food, whereas iodine is found in the body.
a. true
b. false |
|
|
Term
|
Definition
_______ is a genetic disease in which the body accumulates toxic levels of copper.
a. wilson's disease
b. cretinism
c. menke's disease
d. anemia |
|
|
Term
|
Definition
you are working with a child in a health clinic who has growth retardation, impaired immunity, and a poor appetite. this child is most likely experiencing _______ deficiency.
a. iron
b. chromium
c. zinc
d. magnesium |
|
|
Term
|
Definition
your best friend complains that she is tired all of the time and has a problem concentrating. which of teh following is your friend likely to have?
a. potassium deficiency
b. zinc deficiency
c. magnesium deficiency
d. iron deficiency |
|
|
Term
| B. skeletal fluorosis (teeth mottling) |
|
Definition
fluoride toxicity results in ________.
a. gingivitis
b. skeletal fluorosis (teeth mottling)
c. anemia
d. tooth decay |
|
|
Term
| D. toxic levels of trace minerals are much higher than the estimated requirements |
|
Definition
which of the following statements about trace minerals is FALSE?
a. deficiencies usually result in a failure to thrive
b. the content of trace minerals in food veris depending on the soil in which it is grown
c. toxic levels of trace minerals are much higher than the estimated requirements
d. over consumption of one mineral may inhibit the availability of another |
|
|
Term
| D. toxic levels of trace minerals are much higher than the estimated requirements |
|
Definition
which of the following statements about trace minerals is FALSE?
a. deficiencies usually result in a failure to thrive
b. the content of trace minerals in food veris depending on the soil in which it is grown
c. toxic levels of trace minerals are much higher than the estimated requirements
d. over consumption of one mineral may inhibit the availability of another |
|
|
Term
| D. toxic levels of trace minerals are much higher than the estimated requirements |
|
Definition
which of the following statements about trace minerals is FALSE?
a. deficiencies usually result in a failure to thrive
b. the content of trace minerals in food veris depending on the soil in which it is grown
c. toxic levels of trace minerals are much higher than the estimated requirements
d. over consumption of one mineral may inhibit the availability of another |
|
|
Term
|
Definition
which of the following increases iron absorption?
a. vitamin C
b. fiber
c. tea
d. phytates
e. all of the above |
|
|
Term
|
Definition
non-heme iron is found in which of the following foods?
a. spinach
b. chicken
c. broccoli
d. all of the above |
|
|
Term
|
Definition
what is the most common deficiency worldwide?
a. iron
b. zinc
c. iodine
d. copper |
|
|
Term
| A. absorption of iron is reduced |
|
Definition
what is most likely to occur when a calcium supplement and an iron supplement are taken simultaneously?
a. absorption of iron is reduced
b. absorption of iron is improved
c. exretion of iron in the urine is reduced.
d. excretion of iron in the urine is enhanced |
|
|
Term
|
Definition
which of the following minerals hardens and stabilizes the crystals of teeth and makes the enamel resistant to decay?
a. fluoride
b. phosphorous
c. calcium
d. chloride |
|
|
Term
| B. eating disorders primarily affect young Causasian women |
|
Definition
which of the following statements concerning eating disorders is FALSE?
a. many medical professions (dental, nursing, medical, and pharmacy) can identify persons with an eating disorder
b. eating disorders primarily affect young Caucasian women
c. treatment includes medications, psychotherapy, nutrition counseling, and self-help groups
d. triggers may include genetics, personality traits, and/or trauma |
|
|
Term
|
Definition
the following are all signs of anorexia EXCEPT:
a. drastic weight loss
b. excessive exercise
c. binge eating
d. hair loss
e. heart problems |
|
|
Term
|
Definition
which type of vegetarian includes fish, dairy, and eggs in their diet?
a. lacto-vegetarian
b. vegan
c. lacto-ovo vegetarian
d. pesco-vegetarian |
|
|
Term
|
Definition
soy can inhibit zinc absorption.
a. true
b. false |
|
|
Term
|
Definition
prcessed foods that are supplemented with food ingredients that are naturally rich in disease preventing substances are called ________.
a. power foods
b. designer foods
c. supplemental foods
d. rich foods |
|
|
Term
|
Definition
which of the following phytochemicals are found in soybeans?
a. isoflabones
b. lutein
c. lycopene
d. beta carotene |
|
|
Term
| D. all of the above are correct |
|
Definition
which of the following statements regarding phytochemicals is FALSE?
a. some phytochemicals may reduce LDL cholesterol
b. phytochemicals helps stop a cells conversion from healthy to cancerous
c. phytochemicals can reduce cholesterol and blood pressure
d. all of the above are correct |
|
|
Term
| D. vegetarian diets are rich in vitamin B12 |
|
Definition
which of the following statements is FALSE about vegetarian diets?
a. vegetarian diets may help with maintenance of body weight
b. vegetarian diets may help with maintenance of blood pressure
c. begetarian diets may reduce the risk of heart disease
d. vegetarian diets are rich in vitamin B12 |
|
|
Term
|
Definition
which of the following WAS NOT one of the four risk factors associated with cardiovascular disease discussed in the diet and disease video?
a. high blood fat and cholesterol
b. type I diabetes
c. high blood pressure
d. overweight and obesity |
|
|
Term
|
Definition
approximately what percentage of the salt we eat comes from processed foods?
a. 45%
b. 55%
c. 65%
d. 75% |
|
|
Term
| A. cabbage, broccoli, and cauliflower |
|
Definition
cruciferous vegetables, which may help protect against colon cancer and stomach cancer, include:
a. cabbage, broccoli, and cauliflower
b. tomatoes, cucumbers, and brussel sprouts
c. herbs, lettuce, and spinach
d. potatoes, peppers, and garlic |
|
|
Term
|
Definition
the recommended daily intake of dietary fiber is ____ grams.
a. 15
b. 20
c. 25
d. 30 |
|
|
Term
|
Definition
some organisms such as _______ produce toxic substances called preformed toxins which cause serious and rapid reactions such as nausea, vomiting, and sometimes neurological damage.
a. salmonella
b. camplybacter jejuni
c. staphlococcus aureus
d. E. coli |
|
|
Term
|
Definition
bacterial infectious agents of food borne illness include:
a. novovirus
b. e. coli
c. a. flaurus
d. a and b
e. b and c |
|
|
Term
|
Definition
the following organism causes food borne illness thought INFECTION:
a. salmonella
b. clostridium botulism
c. staphylococcus
d. all of the above |
|
|
Term
|
Definition
this severe form of iodine deficiency occurs when a baby is born to an iodine-deficient mother:
a. goiter
b. cretinism
c. Keshan disease
d. acrodermatitus enteropathica |
|
|
Term
|
Definition
the most common cause of food borne illness is the norovirus.
a. true
b. false |
|
|
Term
| A. "potentially hazardous food" |
|
Definition
A food that supports the growth of microorganisms is called:
a. "potentially hazardous food"
b. "hazardous food"
c. "dangerous food"
d. "potentially dangerous food" |
|
|
Term
|
Definition
the "time temperature danger zone" for holding food is:
a. 20 to 80 degrees F
b. 40 to 140 degrees F
c. 140 to 180 degrees F
d. none of the above |
|
|
Term
| D. all of the above are examples of cross-contamination |
|
Definition
which of the following is an example of cross-contamination?
a. refrigerating all raw food (meat and vegetables) in the same shell or drawer
b. touching food without washing your hands
c. using the same cutting board to cut raw meats and vegetables
d. all of the above are examples of cross-contamination |
|
|
Term
|
Definition
which of the following is not a diuretic?
a. tea
b. coffee
c. coke
d. alcohol
e. fruit juice |
|
|
Term
|
Definition
according to the video on diet and disease, ______ percentage of the population in developed countries has high blood pressure.
a. 25%
b. 50%
c. 60%
d. 85% |
|
|
