Term
| Which of the following are examples of carbohydrate-rich foods |
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Definition
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Term
| According to the Acceptable Macronutrient Distribution Ranga (AMDR), up to what percentage of your daily calories should be provided by carbohydrates |
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Definition
65%
Says up to
The range is 45-65% |
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Term
| Which of the following enzymes are found in the mouth |
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Definition
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Term
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Definition
| Synthesis of new glucose from amino acids |
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Term
| Which of the following are the preferred fuels for MOST body functions |
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Definition
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Term
| After a meal, which hormone is responsible for moving glucose into the body's cells |
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Definition
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Term
| A diet low in fiber is associated with an increased risk of developing |
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Definition
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Term
| Which of the following substances in a ripe peach is NOT absorbed by the body |
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Definition
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Term
| Which of the following is NOT a health problem related to eating too much sugar |
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Definition
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Term
| Which of the following statements about the glycemic load is true |
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Definition
| The lower the glycemic load of a meal, the lower the post-meal rise in blood glucose |
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Term
| Whole-grain flours are rich sources of fiber because they retain the grain's |
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Definition
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Term
| Which of the following fruit servings contains the highest level of fiber-rich carbohydrates |
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Definition
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Term
| A condition marked by blood glucose levels that are below normal levels is |
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Definition
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Term
| A high fiber diet might help decrease blood cholesterol levels by |
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Definition
| Causing more cholesterol-containing bile to be excreted in feces |
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Term
| In the diet, the nondigestible parts of plants that form the support structures of leaves, stems, and seeds are known as |
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Definition
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Term
| When blood glucose levels drop, which hormone brings glucose out of storage to raise blood glucose levels |
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Definition
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Term
| Mikayla's doctor has suggest that she increase the fiber content of her diet. Which of the following would NOT be good advice for Mikayla |
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Definition
| Increase fiber by taking fiber supplements |
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Term
| Which of the following hormones is NOT involved in maintaining blood glucose levels |
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Definition
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Term
| The average American consumes about half of the AI for dietary fiber |
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Definition
True
The average American does consume about half of the AI for dietary fiber |
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Term
| The Acceptable Daily Intake (ADI) is a USDA estimate of the amount of added sugars that is acceptable to consume daily |
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Definition
True
The Acceptable Daily Intake (ADI) is a USDA estimate of the amount of added sugars that is acceptable to consume daily |
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Term
| Your friend tells you that he wants to lose weight and has chosen to go on a low-carbohydrate diet. What would you say to your friend about this decision |
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Definition
| Your brain will not get enough food |
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Term
| Based on a diet of 2,000 calories, estimate the highest number of calories you should consume each day as added sugar |
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Definition
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|
Term
| Red blood cells can only use glucose for energy |
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Definition
True
Red blood cells can only use glucose for energy |
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Term
| Ana takes her grandparents out to eat every Sunday at their favorite buffet-style restaurant, which offers only a limited selection of vegetables. Which of the following would be the most fiber-rich vegetables option for the diners |
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Definition
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Term
| Foods in which nutrients are added that did not originally exist in that food are known as |
|
Definition
Fortified
adding extra
Enriched means putting it back |
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Term
| Individuals with the disease phenylketonuria (PKU) should NOT consume the alternative sweetener aspartame. Why |
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Definition
| People with PKU cannot metabolize the amino acid phenylalanine |
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Term
| Simple carbohydrates are commonly referred to as |
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Definition
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Term
| What are the three most common monosaccharides |
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Definition
| Glucose, galactose, fructose |
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Term
| In many processed foods, fructose comes in the form of |
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Definition
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Term
| Maltose is a key component in which product |
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Definition
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Term
| Beside its molecular makeup, what makes sucrose different from maltose and lactose |
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Definition
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Term
| Complex carbohydrates consist of long-chain glucose molecules called |
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Definition
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Term
|
Definition
| A storage form of glucose for animals and humans |
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Term
| The Food and Nutrition Board of Medicine has recently proposed three distinction for defining fiber. What are they |
|
Definition
Dietary fiber
Functional fiber
Total fiber |
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Term
|
Definition
| Soluble fibers used to thicken jams and yogurts |
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Term
| What happens when our intestinal bacteria try to break down resistant starch |
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Definition
| Butyrate is produced, which could help reduce risk for cancer |
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Term
| Carbohydrates are used primarily for |
|
Definition
| Energy for daily activities and exercise |
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Term
| Carbohydrate digestion begins in the mouth with |
|
Definition
Salivary amylase
is where carb digestion begins in the mouth |
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|
Term
| Ketoacidosis can result from |
|
Definition
| Prolonged low-carbohydrate intake |
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|
Term
| The body can make its own glucose from protein through a process known as |
|
Definition
Gluconeogenesis
The body can make its own glucose from protein through a process known as |
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|
Term
| The liver converts all monosaccharides into |
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Definition
|
|
Term
| The AMDR for carbohydrates are |
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Definition
|
|
Term
| The most common source of added sugars in the U.S. diet is: |
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Definition
|
|
Term
| The RDA for carbohydrate is based on how much glucose is utilized by |
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Definition
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|
Term
| To what substance/nutrient does the Acceptable Daily Intake refer |
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Definition
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|
Term
| For which sweetener has there been no ADI set |
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Definition
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|
Term
| What two hormones assist the body in maintaining blood sugar levels |
|
Definition
|
|
Term
|
Definition
| Beta cells of the pancreas |
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Term
| What is the difference between type 1 and type 2 diabetes |
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Definition
| With type 1 diabetes you don't produce enough insulin; with type 2 you are resistant to insulin |
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Term
| Which of the following can affect how quickly the body absorbs carbohydrates |
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Definition
| The type of carbohydrate, food preparation, fat, and fiber content |
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|
Term
| What is the glycemic index |
|
Definition
| A numeric value that indicates the potential of foods to increase blood glucose levels |
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Term
| The amount of carbohydrate a food contains multiplied by the glycemic index of that food is called the |
|
Definition
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|
Term
| Fats belong to a larger group of substances called |
|
Definition
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|
Term
| What unique feature distinguishes lipids from other substances |
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Definition
| They are insoluble in water |
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Term
|
Definition
| The number of carbons in a fatty acid chain |
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Term
|
Definition
| The hydrogen atoms are attached on diagonally opposite sides of the double carbon bond |
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Term
| Essential fatty acids are required to make eicosanoids. What do they do |
|
Definition
| They help regulate cellular function |
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Term
|
Definition
It's a primary source of energy
It does make our food taste good
It provides protection to internal organs |
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Term
| Dietary fat enables the transport of what |
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Definition
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|
Term
| Diets high in what types of fats can lead to heart disease |
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Definition
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|
Term
| ____________ strongly stimulates the breakdown of stored fat |
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Definition
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Term
| Fats help to maintain cell function. Which of the following types of lipid is a critical part of every cell membrane |
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Definition
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Term
| What is a key storage organ that assists in fat digestion |
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Definition
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|
Term
| Because fats/lipids are not soluble in water, they require what type of carrier to travel in blood and lymph |
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Definition
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|
Term
| What is the primary storage site of extra energy for the average person |
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Definition
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|
Term
| The lipoprotein that transports fat from a meal is called a |
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Definition
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|
Term
| Fatty acids shorter than what carbon length can travel in the blood without having to be carried in a chylomicron |
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Definition
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|
Term
|
Definition
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|
Term
| The Adequate Intake (AI) for linoleic acid is _______ per day for men and _________ for women |
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Definition
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Term
| Research has shown that very-low-fat diets, lower than ______ of energy from fat, do not provide additional benefits over moderate-fat diets |
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Definition
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|
Term
| Based on regulations set by the FDA and USDA, a claim of "low-fat" for a single serving on a food label is defined as |
|
Definition
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|
Term
| To improve blood lipid levels, the recommendations are to decrease saturated fat to _____ or less, dietary cholesterol to less than _____ per day, and trans fat to ________ |
|
Definition
7-10%
300 mg
As low as possible |
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|
Term
| Risk factors for cardiovascular disease include |
|
Definition
Smoking
Type 2 diabetes
Hypertension
Family history |
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Term
|
Definition
| They pick up cholesterol and return it to the liver |
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Term
| Diets high in fat, extra calories, and _____ can increase production of VLDLs and therefore triglycerides |
|
Definition
Simple sugars
can increase production of VLDLs and therefore triglycerides |
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Term
| Dietary recommendations to reduce the risk of heart disease include reducing total dietary fat and saturated fat, along with increasing whole grains, so that fiber intake is ______ / day |
|
Definition
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|
Term
| A healthy lipid profile (blood cholesterol) should have the following values: ______ total blood cholesterol, __________ LDL cholesterol, and ____________ HDL cholesterol |
|
Definition
less than 200 mg/dl
under 100 mg/dl
over 40 mg/dl |
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|
Term
| What enzyme is responsible for removing the fat from the chylomicron and allowing it to enter the cell |
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Definition
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|
Term
| Which physiological stimulus will trigger the sensation of hunger |
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Definition
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Term
| Assuming the calories and relative sizes are similar, which of the following snacks will have the highest satiety value |
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Definition
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|
Term
| Which of the following cells form the lining of the small intestine |
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Definition
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|
Term
| The human body is organized into the following structural levels (smallest to largest) |
|
Definition
Atoms
Molecules
Cells
Tissues
Organs
Systems |
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|
Term
| The term used to describe the process in which food are broken down into their component molecules is |
|
Definition
|
|
Term
|
Definition
| Earliest phase of digestion in which the brain prepares the body in anticipation of food |
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|
Term
| The chemical environment of the stomach is |
|
Definition
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|
Term
| What chemical in gastric juice kills bacteria you may have consumed |
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Definition
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|
Term
| In the digestive system, bicarbonate |
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Definition
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|
Term
| Which of the following ingredients on the label of a box of cookies would alert you to the presences of trans fatty acids |
|
Definition
| Partially hydrogenated vegetable oil |
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|
Term
| In the small intestine, fat-soluble nutrients are absorbed by |
|
Definition
|
|
Term
| Water-soluble nutrients stored in blood are routed directly from the small intestine through the portal vein to the |
|
Definition
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|
Term
| After you eat a meal of a cheeseburger with French fries and a chocolate milk shake, the fat in the meal |
|
Definition
| Is digested by lingual, gastric, and pancreatic lipases |
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|
Term
| Which of the following is recommended to prevent symptoms of GERD |
|
Definition
| Taking an antacid before eating a meal |
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|
Term
| The first part of the small intestine is |
|
Definition
|
|
Term
| The chemical messengers that are secreted by glands, enter the bloodstream, and travel to distant target sites to regulate their functions are known as |
|
Definition
|
|
Term
| Carbohydrate digestion begins in the |
|
Definition
|
|
Term
| The wavelike contractions that move food along the length of the GI tract are called |
|
Definition
|
|
Term
| The structure of the brush border aids digestion by |
|
Definition
| Increasing the small intestine's absorptive capacity |
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|
Term
| Which component of the gastrointestinal system can synthesize certain vitamins |
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Definition
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|
Term
| What is the primary cause of peptic ulcers |
|
Definition
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|
Term
| Which of the following allows facilitated diffusion of nutrients across the enterocyte membrane |
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Definition
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|
Term
| Peristalsis is controlled by the |
|
Definition
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|
Term
| Which of the following is an example of the central nervous systems role in digestion |
|
Definition
| The aroma of grilled foods triggers salivary cells to stimulate the salivary glands |
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|
Term
| Which of the following is NOT a function of the liver |
|
Definition
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