Nutrition 1020 Final Exam

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Nutrition 1020 Final Exam
2013-04-11 18:35:15
NUTR 1020 final exam

NUTR 1020 : final exam
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  1. Numbers of double bonds in unsaturated & saturated fats
  2. Characteristics of cholesterol
    • It is found in abundance in tropical fats such as palm oil
    • It is a precursor for bile and vitamin D synthesis
    • It is absorbed directly into the blood
    • It is not formed in the body when provided by the diet
  3. Characteristics of saturated fats
    • Solid at room temp; unlike cooking oil
    • Found mostly in animals; unhealthy
    • No double bonds between carbons
  4. Source of monounsaturated fats
    • Veggie oils
    • Nuts
    • Fruits
    • Seeds
    • Fish
  5. Source of omega-3 fatty acids
    • Salmon
    • Flax seeds
    • Walnuts
  6. Functions of fat
    Provide energy
  7. Protein components
    Amino acids
  8. Protein chemical make-up
    • Hydrogen 
    • Carbon
    • Nitrogen 
    • Oxygen 
    • Sulfur
  9. Number of amino acids in body
  10. What an essential amino acid is
    Amino acids that cannot b synthesized by humans in sufficient amounts or at all & therefore must be included in the diet
  11. What a high-quality protein is
    Dietary proteins that contain ample amounts of all nine essential amino acids
  12. What a low-quality protein is
    Dietary proteins that are low in or lack one or more essential amino acids.
  13. Where excess protein per kilogram
  14. Types of vegetarians
    • Vegan
    • Fruitarian
    • Lactovergetarian
    • Lactoovovegetarian
  15. Definition of basal metabolism
    Minimal amount of calories the body uses to support itself in a fasting state when resting
  16. Components of total energy expenditure
    • Resting metabolic rate (RMR) or basal metabolic rate (BMR), which equals sleeping metabolic rate (SMR) and arousal.
    • The thermogenic effect of food.
    • Exercise, or daily physical activity and spontaneous physical activity (SPA).
  17. Formula for calculating BMI
    • body weight (in kilograms)
    • height(2) (in meters)
  18. Ways to determine body fat
    • Underwater weighing
    • Air displacement
    • Bio-electrical impedance
  19. Popular diets gain people by what type of statements
  20. Characteristics of a bad diet
    • Adequacy-enough of each type of food
    • Balance-not too much of any type of food
    • Calorie control-not too many or too few calories
    • Moderation-not too much fat, salt, or sugar
    • Variety-as many different foods as possible
  21. Ranges for determining obesity in men & women (fat %)
    • Men: 25%
    • Women: 35%
  22. Amount of calories a person has to lower to lose one pound of fat
    500 kcal per day
  23. % of protein that the RDA says a person should get from their diet
  24. How does vitamin C contributes to bone health
    Maintains healthy bone mass
  25. The mineral that gives hardness to teeth
  26. Problems caused by magnesium deficiency
    • Weakness
    • Muscle pain
    • Poor heart function
  27. Primary function of magnesium
    • Bone formation
    • Aids enzyme function
    • Aids nerve & heart function
  28. The vitamin that is considered both a vitamin & a hormone
    Vitamin C
  29. Problems with exceeding the UL of phosphorus
    Impairs bone health in people w/ Kidney failure
  30. Most nutrient dense calcium food source
    • Dairy products
    • Canned fish
    • Leafy veggies
    • Tofu
  31. Bone mass is depleted by what habits & substances
  32. The age that bone loss begins in women
    30 & older
  33. Most prevalent nutrient deficiency in the world
  34. The nutrient causes of pernicious anemia
    Vitamin B-12
  35. The substance that oxygen combines with Red Blood Cells
  36. The folate form found in supplements & enriched cereals
    Folic Acid
  37. Some niacin is formed in the body from what compound
    Amino acid, Tryptophan
  38. Niacin prevents what disease
  39. Nutrient dense food source for thiamin
    • Sunflower seeds
    • Pork
    • Whole grains
    • Dried beans
    • Peas
  40. The vitamin that helps blood clotting
    Vitamin K