Term
| if you consume 300 g of CHO in a day that you consumed 2400 Kcal, the CHO's will provide what % of your total energy intake? |
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Definition
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| The dietary guidlines for americans were recently revised in what year |
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Definition
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| sugars, starches, and dietary fibers are examples of? |
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Definition
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Term
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Definition
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Term
| Which of the following is characteristic of lipids? |
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Definition
| supply a concentrated form of fuel for the body |
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Term
| certain nutrients provide us with energy. some are important for growth and development. others act to keep body functions running smoothly. which of the following does not promote growth and development? |
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Definition
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Term
| Which of the following is a characteristic of vitamins? |
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Definition
| enable chemical processes in the body |
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Term
| A food that contains 10 g of fat would yield how many Kcal? |
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Definition
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Term
| foods with high nutrient density offer the ____ nutrients for the _______ calories. |
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Definition
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Term
| Our primary psychological drive to eat that is affected by many external food choice mechanism is called? |
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Definition
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Term
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Definition
| are established for nutrients for which there is not enough information to set RDA's |
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Term
| Energy-yielding nutrients include? |
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Definition
| carbohydrates, proteins, fat |
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Term
| which of the following is true about the North American diet? |
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Definition
about half of the CHO's come from simple sugars
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Term
| Which statement best describes the healthful diet principle of moderation? |
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Definition
| pay attention to portion size and plan your entire day's diet so that you don't over-consume nutrient sources. |
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Term
| The __________ is a term used to describe the amount of weight college students gain during the first year of college. |
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Definition
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Term
| Which nutrient classes are most important in the regulation of body processes |
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Definition
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Term
| If an individual's intake of a nutrient is less than the RDA, the individual |
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Definition
| may or may not be deficient |
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Term
| Which of the following is not true about water |
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Definition
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Term
| Which of the following is not a characteristic shared by carbohydrates? |
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Definition
| contain more calories than protein |
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Term
| The RDA's are considered to be adequate to meet the known nutritional needs of |
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Definition
| nearly all healthy persons |
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Term
| gram for gram which provides the most energy |
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Definition
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Term
| which of the following measures does not assess nutritional status? |
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Definition
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Term
| anthropometric measurements include |
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Definition
| height, weight, skinfolds, and body circumferences |
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Term
| Which of the following is true about the energy content of nutrients |
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Definition
| carbohydrates and proteins supply 4 calories per gram |
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Term
| Which statement best describes nutrient density? |
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Definition
| consume foods that have the most nutrition for their calories |
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Term
| dietary supplements are tightly regulated by who? |
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Definition
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Term
| A calorie is a measure of? |
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Definition
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Term
| Which of the following is true about the way we should eat to achieve good nutritional status? |
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Definition
| eat a wide variety of foods because no single natureal food meets all human nutrient needs |
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Term
| A meal of a bean burrito, tossed salad, and glass of milk represents foods from all my plate food group except? |
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Definition
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Term
| the acronym RDA stands for |
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Definition
| recommended dietary allowance |
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Term
| You pick up a box of cheerios cereal in the supermarket. the nutrition facts panel tells you that a 1-cup serving provides 25 percent of the ______ for iron. |
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Definition
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Term
| the current food label must list |
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Definition
| a uniform and realistic serving size |
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Term
| the tolerable upper intake level is used to |
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Definition
| evaluate the highest amount of daily nutrient intake unlikely to cause adverse effects |
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Term
| what substances, present in fruits and vegetables, provide significant health benefits such as reducing the risk of cancer |
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Definition
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Term
| the most common type of undernutrition in industrialized nations, such as the USA, is |
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Definition
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Term
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Definition
| cannot be made by the body and therefore must be consumed to maintain health |
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Term
| which term describes failing health that results from a long standing dietary intake that does not meet nutritional needs |
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Definition
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Term
| the term daily value is used on |
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Definition
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Term
| the scientific method begins with |
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Definition
| observations made and questions asked |
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Term
| the food and nutrition board of the national academy of sciences advocates that 10% to 35% of calories come from protein and ___________ from carbohydrates |
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Definition
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Term
| the process that plants use to make glucose from carbon dioxide and water in the presence of the suns heat and light is called? |
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Definition
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Term
| a disaccharide is formed by the chemical bonding of |
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Definition
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Term
| the lower esophageal sphincter is located between the? |
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Definition
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Term
| after absorption, galactose is converted to _______ in the liver? |
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Definition
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Term
| the ring like muscles that retard or prevent backflow of partially digested food in the gastrointestinal tract are called |
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Definition
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Term
| what structure prevents food from entering the trachea when you swallow |
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Definition
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Term
| simple sugars in large quantities have been shown to |
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Definition
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Term
| most digestive processes occur in the |
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Definition
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Term
| glucose is absorbed via ______ absorption |
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Definition
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Term
| what is one function of the pyloric sphincter |
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Definition
| prevents intestinal contents from backing up into the stomach |
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Term
| wbere does digestion begin |
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Definition
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Term
| which of the following is a description of chyme? |
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Definition
| a watery mixture of parially digested food released by the stomach into the intestines |
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Term
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Definition
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Term
| the constant turnover of body tissues requires the _________ supplied by carbohydrates, proteins, and lipids |
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Definition
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Term
| in the US diet, carbohydrates supplies approximately what percentage of total kilocalories |
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Definition
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Term
| all of the following are features of the epiglottis except which one |
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Definition
| it is the first GI tract sphincter |
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Term
| which of the following is not true of carbohydrates absorption |
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Definition
| maltose is transported through the portal vein to the liver |
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Term
| energy production that takes place in the cytoplasm is anaerobic metabolism because it does not require |
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Definition
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Term
| what enzyme is responsible for carbohydrate digestion in the small intestine |
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Definition
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Term
| the study of how food impacts health through interaction with genes is |
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Definition
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Term
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Definition
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Term
| to which body part does blood travel to pick up oxygen and release carbon dioxide |
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Definition
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Term
| what is the function of the mucus in the stomach |
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Definition
| protects stomach cells from gastric cells |
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Term
| which of the following is true about carbohydrate digestion |
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Definition
| carbohydrate digestion is assisted by cooking, which softens tough skins |
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Term
| which of the following describes the process of starch digestion |
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Definition
| starch to maltose to glucose |
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Term
| much of the digestion that occurs in the large intestine is caused by |
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Definition
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Term
| which hormone functions in the regulation of the body's metabolic rate |
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Definition
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Term
| a muscular contraction that propels food down the GI tract is called |
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Definition
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Term
| which of the following is true |
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Definition
| glucose and galactose form lactose |
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Term
| bicarbonate ions from the pancrease |
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Definition
| neutralize the acid in the duodenum |
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Term
| the monosaccharides important in nutrition are |
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Definition
| fructose, glucose, and galactose |
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Term
| bile is formed in the ______ and stored in the _______ |
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Definition
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Term
| major fructose sources include |
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Definition
| fruits and high fructose corn syrup |
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Term
| the stomach is protected from digesting itself by producing |
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Definition
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Term
| which of the following would you buy if you wanted the highest polyunsaturated fatty acid content |
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Definition
| liquid, squeezable margarine, made from safflower oil |
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Term
| how many carbons do long chain fatty acids contain |
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Definition
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Term
| which of the following describes a fatty acid that has one double bond |
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Definition
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Term
| a monosaturated fatty acid contains |
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Definition
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Term
| phospholipids differ from triglycerides in which of the following ways |
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Definition
| a compound containing phosphorus replaces at least one fatty acid |
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Term
| olive oil contains abundant amounts of which type of fatty acid |
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Definition
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Term
| which of the following is not a rich source of polyunsaturated fatty acids |
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Definition
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Term
| all of the following are true of lecithin except |
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Definition
| it has sterol like functions |
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Term
| if a fat contains mostly saturated fatty acids, it is likely to be _____________ at room temperature |
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Definition
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Term
| cholesterol is found in all of the following except |
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Definition
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Term
| all of the following are characteristic of cholesterol except |
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Definition
| it is an essential nutrient |
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Term
| gram for gram which of the following contains the most cholesterol |
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Definition
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Term
| triglycerides in food are said to have satiety value primarily because |
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Definition
| they are high in kilocalories |
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Term
| the three carbon structure to which fatty acids are attached in triglycerides is called |
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Definition
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Term
| hydrogenation produces what kinds of fat |
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Definition
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Term
| a saturated fatty acid contains |
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Definition
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Term
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Definition
| 1 glycerol and 2 fatty acids |
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Term
| sterols are similar to triglycerides in which of the following ways |
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Definition
| they do not dissolve in water |
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Term
| the main reason for hydrogenating fats is to |
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Definition
| change a liquid fat to a solid fat |
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Term
| in which form are most dietary lipids found |
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Definition
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Term
| what is the composition of the triglyceride from of fats |
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Definition
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Term
| which of the following is true about olestra |
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Definition
| it cannot be digested, therefore it leaves the body |
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Term
| which of following would be a good source of polyunsaturated fatty acids |
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Definition
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Term
| which of the following is true about cholesterol |
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Definition
| it is found only in animal products |
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