Nutrition final

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  1. 1. If a person were not able to produce insulin because of a genetic defect, predict a likely outcome for that individual. The person would...
    A)be a fasting hyperglycemic
    B)be obese
    C)be a fasting hypoglycemic
    D)be unable to consume carbohydrate
    A)be a fasting hyperglycemic
    (this multiple choice question has been scrambled)
  2. The primary reason we recommend complex carbohydrates over simple sugars is
    A.starch does not provide as many calories as sucrose does
    B.Starch is more slowly digested than sucrose, so provides calories for a longer period of time
    C.high starch foods almost always have a high nutrition density
    D.starch consumption does not cause tooth decay
    B.Starch is more slowly digested than sucrose, so provides calories for a longer period of time
    (this multiple choice question has been scrambled)
  3. Given the following information, what would be the nutrient density for iron of the following food?
    Caloric content of food: 400 calories
    Iron content of food: 5mg
    Daily caloric intake: 2000
    caloriesRDA for Iron: 10 mg
    A.0.40
    B.0.20
    C.2.5
    D.0.5
    C.2.5
    (this multiple choice question has been scrambled)
  4. What is the relationship of sucrose to hyperactivity?
    A.children are recommended to minimize sucrose consumption to avoid hyperactivity
    B.a small minority of children are “ sucrose-sensitive” and should minimize intake of sucrose
    C.schools have been required by the government to reduce sucrose levels in school lunches to minimize this problem
    D.there is no valid scientific evidence of a cause-effect relationship between sucrose and hyperactivity
    D.there is no valid scientific evidence of a cause-effect relationship between sucrose and hyperactivity
    (this multiple choice question has been scrambled)
  5. which of the following is highest in saturated fat, based on the slides we saw in class?
    A.olive oil
    B.coconut oil
    C.corn oil
    D.butter
    B. coconut oil
    (this multiple choice question has been scrambled)
  6. It is recommended that we consume nor more than___mg cholesterol/day.
    A.400
    B.200
    C.300
    D.100
    C.300
    (this multiple choice question has been scrambled)
  7. Which of the following is true of breast milk?
    a.it is low in cholesterol
    b.it is much higher in cholesterol than infant formulas
    c.it is likely to increase risk of heart disease later in life
    d.it is not recommended for infants with high serum cholesterol levels
  8. Information about the fat content of a food can be given in a number of different ways on food packaging. Which of the following did we decide was the most valuable to the consumer?
    A.The caloric content along with the grams of fat, so that % of calories from fat can be determine
    B.the % fat-free that a food is, which by difference you can determine the % fat
    C.the % of the daily value for fat
    D.Unfortunately, the food industry has prevented any meaningful description of fat on labels
    A.The caloric content along with the grams of fat, so that % of calories from fat can be determine
    (this multiple choice question has been scrambled)
  9. 9. The pancreatic hormone_________ tells the liver to breakdown glycogen.
    A.pancreatic amylase
    B.insulin
    C.adrenaline
    D.glucagon
    D.glucagon
    (this multiple choice question has been scrambled)
  10. The dried husk of the psyllium seed is__________.
    a.has been used in eastern cultures as a cure for type 2 diabetes with some success
    b.a source of carrageenan, used in salad dressing and ice cream
    .c.asses to foods to lower the glycemic index of foods
    d.used in a common laxative
    d.used in a common laxative
  11. a branched-chain polysaccharide in foods of plants origin composed of glucose unit is________.
    A.amylose
    B.glycogen
    C.amylopectin
    D.lignin
    C.amylopectin
    (this multiple choice question has been scrambled)
  12. Which of the following compounds would you be able to solubilize in water?
    A.carrageenan
    B.lignin
    C.cellulose
    D.hemicellulose
    A.carrageenan
    (this multiple choice question has been scrambled)
  13. ______________ is an essential fatty acid that contains 18 carbon and 3 carbon-carbon double bonds.
    A. docosahexanoic acid
    B. linolenic acid
    C. eicosapentanoic acid
    D.oleic acid
    B. linolenic acid
    (this multiple choice question has been scrambled)
  14. The following products are all made from corn oil. Which is the most saturated?
    a. a tube of soft margarine
    b. a cooking spray to prevent sticking to pans
    c .a cooking oil
    d. a stick of margarine
    d. a stick of margarine
  15. Blood glucose in the normal, healthy body
    a.is replenished during fasting when lever glycogen
    is hydrolyzed to glucose that then enters the bloodstream
    b.is not regulated but fluctuates according to intake
    c.is reduced by the secretion of glucagon following a meal
    d.decreasing when meals consuming starch are consumed
    a.is replenished during fasting when lever glycogen is hydrolyzed to glucose that then enters the bloodstream
  16. The primary site of carbohydrate digestion is the______.
    A.mouth
    B.stomach
    C.small intestine
    D.large intestine
    C.small intestine
    (this multiple choice question has been scrambled)
  17. The_______ has the highest cholesterol content in the body
    A.brain
    B.kidney
    C.liver
    D.testicles
    A.brain
    (this multiple choice question has been scrambled)
  18. a fatty acid with all carbons in the chain linked by single bonds is called
    A.saturated
    B.monounsaturated
    C.omega-3
    D.polyunsaturated
    A.saturated
    (this multiple choice question has been scrambled)
  19. which of the following would require digestion before it could be absorbed?
    A.galactose
    B.glucose
    C.frucose
    D.sucrose
    D.sucrose
    (this multiple choice question has been scrambled)
  20. In my discussion of the “ circle of life” what is the product of photosynthesis?
    A.carbon dioxide, which is lose to the atmosphere
    B.glucose, which is then stored as starch
    C.galactose
    D.water
    B.glucose, which is then stored as starch
    (this multiple choice question has been scrambled)
  21. Which of the following would be the most helpful change to the existing three healthy heart guidelines, based on class discussions?
    A.reduce mean consumption
    B.add a recommendation to reduce the intake of trans fatty acids
    C.add a recommendation to increase the intake of polyunsaturated fat
    D.Eliminate the recommendation to limit cholesterol intake
    B.add a recommendation to reduce the intake of trans fatty acids
    (this multiple choice question has been scrambled)
  22. We are recommended to consume more fish to
    A.increase the intake of omega-3 fatty acid
    B.reduce cholesterol intake
    C.increase the intake of monounsaturated fat
    D.increase the intake of linoleic acid
    A.increase the intake of omega-3 fatty acid
    (this multiple choice question has been scrambled)
  23. Which of the following would be a correct recommendation for your instructor, the marathon (26.2 miles) runner?
    A.consume low glycemic index foods, if anything, prior to running the marathon
    B.consume low glycemic index foods during the marathon
    C.consume low glycemic index foods after a marathon
    D.consume low glycemic index foods after running a two hour training run
    A.consume low glycemic index foods, if anything, prior to running the marathon
    (this multiple choice question has been scrambled)
  24. If a food contain 30 grams of carbohydrate, 5 grams of total fat, 1 gram of saturated fat, and no protein, how does it compare to the “ healthy heart” guidelines? ( HINT: you can calculated total calories from information given here.)
    A.it does not meet guidelines for either total fat or saturated fat
    B.it meets the guideline for both saturated fat and total fat
    C.it meets the guidelines for total fat but not saturated fat
    D.it meets the guideline for saturated fats but not total fats
    B.it meets the guideline for both saturated fat and total fat
    (this multiple choice question has been scrambled)
  25. Which of the following artificial sweeteners did your instructor feel had the least information about its health effects, so he was most hesitant to recommend it?
    A.sweet and low
    B.aspartame
    C.splenda
    D.saccharine
    C.splenda
    (this multiple choice question has been scrambled)
  26. Which of the following terms is used when there is a lot of data available to determine a nutrient recommendation?
    A.recommended dietary allowance
    B.Daily value
    C.adequate intake
    D.required intake
    A.recommended dietary allowance
    (this multiple choice question has been scrambled)
  27. why would milk have simple sugars listed on the food label?
    A.milk,which naturally contains galactose, is produced to increase the glucose level to improve taste
    B.milk has sucrose added to its to make its sweeter, since milk is not naturally sweet,
    C.milk which naturally contain lactose, has high fructose corn syrup added to it to make it more appealing to consumers
    D.milk naturally contains lactose, a simple sugar
    D.milk naturally contains lactose, a simple sugar
    (this multiple choice question has been scrambled)
  28. which of the following food would be a valuable recommendation to a person with hypercholesterolemia to help them reduce cholesterol levels? consume
    A.more whole grain foods such as whole wheat bread
    B.more fruit like apples
    C.more rice, especially brown or wild rice, which has retained the hull
    D.more cornflakes
    B.more fruit like apples
    (this multiple choice question has been scrambled)
  29. Rank the following fatty acids from most likely to least likely to increase rick of heart disease.
    stearic acid
    Myristic acid
    Lauric acid
    palmitic acid
    a.1,2,3,4
    b.1,4,2,3
    c.4,2,3,1
    d.3,2,4,1

    d.3,2,4,1
  30. Rank the following food sources from highest cholesterol to lowest cholesterol content.
    chicken
    butter
    cashews
    A.2,3,1
    B.2,1,3
    C.1,2,3
    D.3,2,1
    B.2,1,3
    (this multiple choice question has been scrambled)
  31. If someone is consuming 1500 calories/ day, what is the maximum grams of total fat they could consume and meet healthy heart recommendations?
    A.50
    B.80
    C.30
    D.76
    A.50
    (this multiple choice question has been scrambled)
  32. which of the following fatty acid is most likely to reduce serum cholesterol levels?
    A.Linoleic acid
    B.Lauric acid
    C.palmitic acid
    D.stearic acid
    A.Linoleic acid
    (this multiple choice question has been scrambled)
  33. Which of the following foods is most likely to increase LDL cholesterol levels?
    A.fish
    B.margarine
    C.peanut butter
    D.acocados
    B.margarine
    (this multiple choice question has been scrambled)
  34. Rapeseed oil is more common referred to as
    A.tropical oil
    B.peanut oil
    C.canola oil
    D.safflower oil
    C.canola oil
    (this multiple choice question has been scrambled)
  35. If a food label states that a serving contains 150 calories and 5grams of fat, what is the % of calories as fat in this food?
    A.5
    B.15
    C.10
    D.30
    D.30
    (this multiple choice question has been scrambled)
  36. A high glycemic index is an indication of
    A.a rapid rate of removal of glucose from the bloodstream into cells
    B.a food that raises blood glucose levels similar to consuming glucose
    C.a food with a higher caloric context that a similar food with a low glycemic index
    D.a food that would be recommended to a diabetic because it provides quick energy
    B.a food that raises blood glucose levels similar to consuming glucose
    (this multiple choice question has been scrambled)
  37. What did we say is the connection between sucrose intake and obesity?
    a.sucrose contains more calories per gram than starch
    b.we like the taste of sucrose and we overeat it
    c.sucrose intake causes nutrient deficiencies so high sucrose intake actually reduces obesity
    d.we like the taste of sweet fat so many foods high in sucrose are also high fat and high calorie
  38. Maltodaxtrose is composed of what monosaccharide units?
    A.fructose
    B.glucose and fructose
    C.glucose and galactose
    D.glucose
    D.glucose
    (this multiple choice question has been scrambled)
  39. A type 1 diabetic would be
    A.able to treat the condition with diet and weight loss
    B.insulin resistant
    C.unable to produce sufficient insulin
    D.hypoglycemic
    C.unable to produce sufficient insulin
    (this multiple choice question has been scrambled)
  40. what does the American Diabetes Association recommend regarding the glycemic index and making food choices for those with diabetes?
    A.they would be advised to consume low glycemic index foods to best control blood glucose levels
    B.since foods are typically consumed in meals, the glycemic index is not an important consideration .
    C.they should consume high glycemic index foods since they have a hard time getting glucose into cells
    D.since sucrose is a high glycemic index food diabetics should minimize or avoid sucrose
    B.since foods are typically consumed in meals, the glycemic index is not an important consideration .
    (this multiple choice question has been scrambled)
  41. if you found galactose in a blood sample taken from a patient’s portal vein, you would conclude that they had recently consumed
    A.a candy cane
    B.a glass of milk
    C.a piece of bread
    D.soda pop
    B.a glass of milk
    (this multiple choice question has been scrambled)
  42. 42.____ myristic acida. Salmon
    43.____ stearic acid b. Peanut
    44.____ oleic acid c. dark chocolate
    45.____ linoleic acid d. swiss cheese
    e. soybean oil
    • d.
    • c.
    • e.
    • b.
  43. a core characteristic of all eating disorders is
    A.dramatic weight loss
    B.self-starvation
    C.its a coping mechanism
    D.binging
    C.its a coping mechanism
    (this multiple choice question has been scrambled)
  44. one health consequence of an eating disorder is a growth of downy hair on the body, which is most likely seen in someone with
    A.bulimia nervosa
    B.eating disorder not otherwise specified
    C.binge-eating disorder
    D.anorexia nervosa
    D.anorexia nervosa
    (this multiple choice question has been scrambled)
  45. someone with anorexia nervosa is likely to have low bone density. why is that likely?
    A.the fat below the skin is gone, and that fat protects the bones
    B.the low calcium intake leads to bone loss
    C.women stop menstruating and the lower estrogen causes a drop in bone density
    D.the low muscle strength puts no stress on the bones, so the bones breakdown
    C.women stop menstruating and the lower estrogen causes a drop in bone density
    (this multiple choice question has been scrambled)
  46. electrolyte(sodium and potassium) imbalances are most likely seen in
    A.bulimia nervosa
    B.eating disorder not otherwise specified
    C.anorexia nervosa
    D.binge-eating disorder
    A.bulimia nervosa
    (this multiple choice question has been scrambled)
  47. of the following characteristics, which is common to all eating disorders
    a.denial of hunger
    b.fainting
    c.tooth decay
    d.low self esteem
  48. the difference between a nutritionist and a dietitian
    A.anyone can call themselves a nutritionist, with or without a degree, while a dietian is a title protected by law
    B.there is no difference between the terms
    C.both can only a bachelor’s degree in nutritional sciences, but the dietitian has passed national exam
    D.a dietitian has only a bachelors degree while a nutritionist has a master’s degree
    A.anyone can call themselves a nutritionist, with or without a degree, while a dietian is a title protected by law
    (this multiple choice question has been scrambled)
  49. where is the only coordinated program( fastest route to registration in the state of Oklahoma?
    A.east central university
    B.University of central oklahoma
    C.OU health sciences center
    D.oklahoma state university
    C.OU health sciences center
    (this multiple choice question has been scrambled)
  50. Tofu, which is made from soybeans is limiting in___________.
    A.crysteine
    B.phenylalanine
    C.lysine
    D.methionine
    D.methionine
    (this multiple choice question has been scrambled)
  51. which of the following combinations of food is a good example of complementary proteins to meet essential amino acid needs?
    A.corn tortillas and rice
    B.peanut butter and jelly sandwich
    C.navy beans and corn bread
    D.lima beans and lentils
    C.navy beans and corn bread
    (this multiple choice question has been scrambled)
  52. which of the following protein functions did we decide was the highest priority for the body to maintain?
    A.catalyze chemical reactions in cell
    B.fight infections
    C.transport cholesterol and triglyceride in the blood
    D.provide structure to lean tissues such as muscles
    A.catalyze chemical reactions in cell
    (this multiple choice question has been scrambled)
  53. The main nitrogen-containing waste products in humans is
    A.feces
    B.urea
    C.uric acid
    D.creatine
    B.urea
    (this multiple choice question has been scrambled)
  54. which of the following would have the highest energy density?
    A.orange
    B.apple
    C.broccoli
    D.pretzel
    D.pretzel
    (this multiple choice question has been scrambled)
  55. What is the advantage of consuming “live” enzymes in popular health products made from fruit juices
    A.live, or active, enzymes in food will be “killed”, digested/ inactivated in the stomach, so no advantage
    B.live enzymes mean they are active, and they will help with digestion
    C.all enzymes in food are “dead”,or inactive, so the claim that a food contains live enzymes is a lie
    D.live enzymes contain a higher percentage of essential amino acids, so are higher quality.
    B.live enzymes mean they are active, and they will help with digestion
    (this multiple choice question has been scrambled)
  56. To stay in food health, we would like to stay below what body mass index?
    A.35
    B.25
    C.15
    D.20
    B.25
    (this multiple choice question has been scrambled)
  57. The incidence of overweight and obesity in the U.S. is now estimated at about______ % of the adult population
    A.65
    B.35
    C.20
    D.50
    A.65
    (this multiple choice question has been scrambled)
  58. Why do we see an increase in BMR with overeating?
    A.increase in thyroid hormone secretion
    B.increase in glucagon secretion
    C.decrease in adrenaline secretion
    D.increase with insulin secretion
    A.increase in thyroid hormone secretion
    (this multiple choice question has been scrambled)
  59. Urea is synthesized (made) in the______
    A.liver
    B.brain
    C.blood
    D.kindey
    A.liver
    (this multiple choice question has been scrambled)
  60. Define a limiting amino acid
    A.the protein found in beans and grains
    B.a protein that does not provide adequate amounts of all essential amino acids
    C.a nonessential amino acid that is the least provided compared to needs
    D.the essential amino acid in an incomplete protein that limits protein synthesis
    D.the essential amino acid in an incomplete protein that limits protein synthesis
    (this multiple choice question has been scrambled)
  61. Which of the following would a vegetarian (eats no animal products) want to avoid, based on class discussion?
    A.shortening
    B.jello
    C.cool whip
    D.thousand island salad
    B.jello
    (this multiple choice question has been scrambled)
  62. when is conversion of amino acids to glucose important?
    A.during starvation
    B.whenever needs for protein synthesis have been met
    C.when consuming a weight loss diet high in carbohydrate
    D.whenever excessive protein is consumed
    A.during starvation
    (this multiple choice question has been scrambled)
  63. which of the following is NOT going to influence the thermic effect of food?
    A.body size
    B.transport of nutrients
    C.digestion
    D.absorption
    A.body size
    (this multiple choice question has been scrambled)
  64. which of the following is NOT an example of non exercise activity?
    A.using the stairs routinely at work
    B.participating in an aerobics class
    C.walking to class
    D.washing your hair
    B.participating in an aerobics class
    (this multiple choice question has been scrambled)
  65. the caloric content of alcohol is ______ kcal/g.
    A.7
    B.4
    C.9
    D.5
    A.7
    (this multiple choice question has been scrambled)
  66. If a food contains 5 grams of protein and 100 kcalories, what is the % protein in this food?
    A.5
    B.10
    C.20
    D.15
    C.20
    (this multiple choice question has been scrambled)
  67. a protein with high net protein utilization is one which
    A.has a limiting amino acid
    B.has a high percentage of protein
    C.has a high percentage of the protein consumed actually absorbed and enters the amino acid pool
    D.has the essential amino acid composition that supports protein synthesis and is well digested
    D.has the essential amino acid composition that supports protein synthesis and is well digested
    (this multiple choice question has been scrambled)
  68. which of the following is the limiting amino acid in pasta, a wheat product?
    A.glycine
    B.lysine
    C.methionine
    D.phenylalanine
    B.lysine
    (this multiple choice question has been scrambled)
  69. Deamination of amino acids occurs
    A.when amino acid are needed for protein synthesis
    B.when an amino acid is used as an energy source
    C.when amino acids are consumed in pill form as a dietary supplement
    D.when a person is in positive nitrogen balance
    B.when an amino acid is used as an energy source
    (this multiple choice question has been scrambled)
  70. which of the following foods would have the highest net protein utilization?
    A.whole wheat bread
    B.soybeans
    C.whole milk
    D.cornflakes
    C.whole milk
    (this multiple choice question has been scrambled)
  71. which of the following is NOT true?
    A.BMR increase with overeating
    B.BMR usually increase as you get older
    C.females generally have a lower BMR than males
    D.BMR is higher in someone with a high lean body mass
    B.BMR usually increase as you get older
    (this multiple choice question has been scrambled)
  72. if a healthy adult eats excess protein
    A.protein synthesis will be stimulated
    B.nitrogen will be retained
    C.net protein utilization will be altered
    b.nitrogen balance will be maintained
    B.nitrogen balance will be maintained
    (this multiple choice question has been scrambled)
  73. The “Snackwell Syndrome” is caused by
    A.a craving for sweet taste due to the high sugar content of the cookies
    B.consumers thinking that carbohydrates cause weight gain, so develop a phobia (fear) of eating cookies and other sweets
    C.the fat content of cookies is especially likely to lead to weight gain so eating cookies and other sweets is likely to lead to overweight
    D.consumers thinking that any low fat food items is low calorie so they overeat that item
    D.consumers thinking that any low fat food items is low calorie so they overeat that item
    (this multiple choice question has been scrambled)
  74. which of the following sites of fat storage is fat storage is most associated with an increase in heart disease risk?
    A.neck
    B.hips/buttocks
    C.chest
    D.abdomen
    D.abdomen
    (this multiple choice question has been scrambled)
  75. in order to asses for overweight and obesity in children we use BMI-for-age charts. What percentile defines obesity in children over the age of two? at or above the _____ percentile
    A.95th
    B.50th
    C.70th
    D.80th
    A.95th
    (this multiple choice question has been scrambled)
  76. which of the following strategies did your instructor feel would be successful in a weight managements programs?
    A.emphasizing fruits and vegetables in your diet
    B.skipping lunch
    C.drinking 1 full glass of water before your meal
    D.following the Adkins diet as it recently was found very effective for weight loss
    A.emphasizing fruits and vegetables in your diet
    (this multiple choice question has been scrambled)
  77. If someone were consuming bread as their only protein source, they would need to break down body proteins because
    A.their diet would be deficient in an essential amino acid
    B.bread does not contain enough grams of protein to meet protein needs
    C.bread does not contain enough calories to meet energy needs
    D.there are not enough non essential amino acids in bread to meet our needs
    A.their diet would be deficient in an essential amino acid
    (this multiple choice question has been scrambled)
  78. Which of the following parenting behaviors is likely to increase the LIKE for a food?
    A.etting a child eat all they want of a food
    B.encourage a child to eat a food
    C.explaining the health benefits of a food
    D.restricting access to a food
    D.restricting access to a food
    (this multiple choice question has been scrambled)
  79. Based on class discussion, the primary problem with eating fast food regarding obesity development is _______?
    A.fast food is high energy dense
    B. addictive properties it stimulated the same parts of the brain that taking cocaine does
    C.we tend to overeat foods at fast food restaurants outlets since they give us large portions
    D. fast food taste good to us, so we usually overeat itfast food has been found to actually have some
    C.we tend to overeat foods at fast food restaurants outlets since they give us large portions
    (this multiple choice question has been scrambled)
  80. how did we suggest you determine a reasonable caloric intake for weight loss?a.take the intake that would maintain your weight and subtract 500 kcal from that
    A.begin with 2000 kcal, and subtract from that 25 kcal for every pound you would like to lose
    B.take the intake that would maintain your weight and subtract 500 kcal from that
    C.just take your printout from the food guide pyramid from assignment 1, that is likely a caloric intake that you will lose weight
    D.just stick with 1200 kcal, which is a minimum that anyone will lose weight consuming
    B.take the intake that would maintain your weight and subtract 500 kcal from that
    (this multiple choice question has been scrambled)
  81. which of the following behaviors did we conclude was especially important to incorporate into a weight loss program?
    A.to eat only at the dinner table and no where else in the house, such as in front of the TV
    B.eating breakfast to minimize hunger
    C.restricting eating to only three meals a day, no snacking, so that overeating is less likely
    D.avoiding late night eating as those calories are more likely stored as gat
    B.eating breakfast to minimize hunger
    (this multiple choice question has been scrambled)
  82. how did we define body mass index?
    A.Ht in Inches/ Wt in pounds
    B.Wt in pounds/(Ht in inches)^2 X 703
    C.Ht in meters/ Wt in kilograms
    D.Wt in Kilograms/(Ht in meters)^2 X 703
    B.Wt in pounds/(Ht in inches)^2 X 703
    (this multiple choice question has been scrambled)
  83. How did Roy Rogers among others affect the way we think about food?
    A.he supported farmer when he made public appearances, elevating the stature of farming in the Us
    B.he made us feel guilty about throwing away food
    C.he led a movement to make eating together as a family a priority
    D.he argued before congress that school meals should be healthier, leading to changes in school meals
    B.he made us feel guilty about throwing away food
    (this multiple choice question has been scrambled)
  84. what is the leading cause of diabetes, especially type 2 in the US?
    A.high fat diets
    B.obesity
    C.protein excess
    D.high carbohydrates diets
    B.obesity
    (this multiple choice question has been scrambled)
  85. a person has not eaten anything for a week
    A.amino acids are utilized for meeting all needs for protein synthesis
    B.body proteins are broken down to replenish the amino acid pool
    C.amino acids are deaminated and stored as fat
    D. nitrogen balance is maintained since excretion
    B.body proteins are broken down to replenish the amino acid pool
    (this multiple choice question has been scrambled)
  86. a person is consuming a vegetarian diet with rice as the only protein source
    A.body protein are broken down to replenish the amino acid pool
    B.protein are synthesized, but the limiting amino acid has been substituted for
    C.essential amino acids are stored in the amino acid pool awaiting complete protein consumption
    D.amino acids are utilized for meeting all needs for protein synthesis
    A.body protein are broken down to replenish the amino acid pool
    (this multiple choice question has been scrambled)
  87. A person is consuming a diet that is excessive in kcal, providing 30% of k cal as protien
    A.amino acids are utilized for synthesis of only the most critical proteins such as enzymes
    B.body protein are broken down to replenish the amino acid pool
    C.amino acids are deaminated and stored as fat
    D.excess amino acids are stored in the amino acid pool to be used the next day for protein synthesis
    C.amino acids are deaminated and stored as fat
    (this multiple choice question has been scrambled)
  88. In our class discussion which vitamin deficiency was named after the cry heard of islanders who were suffering from the paralysis resulting from the deficiency?
    A.beriberi
    B.pellagra
    C.pernicious anemia
    D.rickets
    A.beriberi
    (this multiple choice question has been scrambled)
  89. For which vitamin is there concern because it is sensitive to exposure to fluorescent lights?
    A.vitamin D
    B.riboflavin
    C.Vitamin A
    D.folic acid
    B.riboflavin
    (this multiple choice question has been scrambled)
  90. For which of the following vitamins did groups representing the elderly lobby against adding this nutrient to out food supply bread fortification because too much of this vitamin ”mask” the deficiency of another vitamin?
    A.vitamin B6
    B.folic acid
    C.vitamin E
    D.cyanocobalamin
    B.folic acid
    (this multiple choice question has been scrambled)
  91. For which of the following vitamins was the deficiency observed in newborns consuming a poorly formulated infant formula?
    A.niacin
    B.menaquinone
    C.vitamin D
    D.vitamin B6
    D.vitamin B6
    (this multiple choice question has been scrambled)
  92. In what area of the US did we discuss that iodine deficiency was relatively common until public health measures were taken to reduce incidence?
    A.southeastern US states such as Mississippi
    B.coastal areas such as California
    C.states far from the sea, such as Minnesota
    D.mountains regions such as colorado
    C.states far from the sea, such as Minnesota
    (this multiple choice question has been scrambled)
  93. Which of the following calcium supplements did your instructor list as likely the best, in terms of absorption, but more expensive than more supplements?
    A.calcium citrate or tartrate
    B.coral calcium
    C.dolamite
    D.calcium phosphate
    A.calcium citrate or tartrate
    (this multiple choice question has been scrambled)
  94. which of the following is an example of a heme iron source?
    A.spinach
    B.enriched pasta
    C.roast beef
    D.fortified baby cereal
    C.roast beef
    (this multiple choice question has been scrambled)
  95. what did we conclude in class would be the beast source of calcium for a lactose intolerant person?
    A.molasses
    B.calcium fortified orange juice
    C.raisins
    D.spinach
    B.calcium fortified orange juice
    (this multiple choice question has been scrambled)
  96. why is xerophthalmia a consequence of vitamin A deficiency?
    A.vitamin A is required for formation of light sensitive compounds in the retina
    B.vitamin A is necessary for calcium absorption, and calcium is required for optic nerve function
    C.as an antioxidant vitamin A reduces damage to the retina of the eye, so vision is improved
    D.vitamin A is required for mucus production to keep the cornea moist
    D.vitamin A is required for mucus production to keep the cornea moist
    (this multiple choice question has been scrambled)
  97. why do antioxidants likely reduce cancer risk?
    A.reduces damage to DNA to reduce likelihood of producing a cancer cell
    B.attacks cancerous cells early in their development so they die and do not divide
    C.reduces the growth of tumors by oxidizing the free radicals that normally stimulate growth
    D.prevents oxidation of LDL particles thus reducing growth rate of tumors
    A.reduces damage to DNA to reduce likelihood of producing a cancer cell
    (this multiple choice question has been scrambled)
  98. In order to metabolize the amino acid glycine to maintain blood glucose levels, we need the coenzyme made from
    A.Thiamin
    B.vitamin B12
    C.vitamin B6
    D.Niacin
    C.vitamin B6
    (this multiple choice question has been scrambled)
  99. Which vitamin is important to the production of collagen a protein found in skin and bone?
    A.folacin
    B.vitamin D
    C.vitamin C
    D.Thiamin
    C.vitamin C
    (this multiple choice question has been scrambled)
  100. why are children of special concern for developing iron deficiency anemia?
    A.they have an especially high need for iron because they are growing rapidly
    B.if they continue to consume milk as a staple, they have a low intake and absorb iron poorly
    C.they are finicky eaters and are typically malnourished until school age
    D.it is recommended that children not consume meat because of its fat content, so they have a low intake of iron if they follow dietary recommendations
    B.if they continue to consume milk as a staple, they have a low intake and absorb iron poorly
    (this multiple choice question has been scrambled)
  101. Which of the following disease would most likely cause irreversible damage, a person would have long term problems after their diet improved?
    A.Megaloblastic anemia
    B.Xerophthalmia
    C.Pellagra
    D.Beriberi
    B.Xerophthalmia
    (this multiple choice question has been scrambled)
  102. Which of the following nutrients is involved in energy metabolism, producing energy from glucose or fatty acids?
    A.vitamin B12
    B.vitamin C
    C.thiamin
    D.Vitamin B6
    C.thiamin
    (this multiple choice question has been scrambled)
  103. what do we mean when we talk about the fortification of food?
    a.adding back a nutrient lost in processing
    b.adding a nutrient above when is normally found in the food
    c.always adding vitamin A and D
    d.it can only be used when referring to breakfast cereal
    b.adding a nutrient above when is normally found in the food
  104. which of the following is an at rick group for developing vitamin D deficiency?
    A.people who live far from the sea
    B.dark skinned infants
    C.pregnant women
    D.elderly
    B.dark skinned infants
    (this multiple choice question has been scrambled)
  105. vitamin D is required for...
    A.the production of collagen
    B.vision
    C.the absorption of calcium
    D.fluid regulation
    C.the absorption of calcium
    (this multiple choice question has been scrambled)
  106. liver is the single richest source of iron other food that are good sources of iron include
    A.eggs
    B.dairy products
    C.cauliflower
    D.raisins
    D.raisins
    (this multiple choice question has been scrambled)
  107. the crystalline salts containing calcium and phosphorus deposited in bone are called
    A.calcium phosphate
    B.hydroxyapatite
    C.hydrobutyrate
    D.phosphocalcinate
    B.hydroxyapatite
    (this multiple choice question has been scrambled)
  108. We discussed one vitamin that has become controversial of late. There is strong evidence that we should increase our recommendation since higher intake have been linked to reducing cancer risk, among other health benefits. Its seems a larger number of americans are not getting enough possibly because they are obese. What is the vitamin?
    A.Vitamin K
    B.niacin
    C.Vitamin D
    D.Thiamin
    C.Vitamin D
    (this multiple choice question has been scrambled)
  109. _________ is the yellow- orange pigment found in carrots
    A.Beta-carotene
    B.Alpha tocopherol
    C.Vitamin C
    D.Vitamin A
    A.Beta-carotene
    (this multiple choice question has been scrambled)
  110. When consumed with a meal, which beverage increases iron absorption most significantly?
    A.orange juices
    B.koolaid
    C.soda pop
    D.tea
    A.orange juices
    (this multiple choice question has been scrambled)
  111. what did we conclude regarding taking beta- carotene supplements and cancer risk
    a.supplements increased lung cancer incidence by up to 18% in smokers
    b.supplements had the same effect of lung cancer incidence as consuming foods rich in beta- carotene c.supplements reduced lung cancer incidence by up to 18% in smokers
    d.supplements had no effect on lung cancer incidence only eating beta carotene rich foods in helpful
    a.supplements increased lung cancer incidence by up to 18% in smokers
  112. which vitamin toxicity leads to permanent nerve damage?
    A.Vitamin C
    B.vitamin A
    C.vitamin B6
    D.Vitamin D
    C.vitamin B6
    (this multiple choice question has been scrambled)
  113. when does your instructor most clearly and consistently recommend the use of vitamin supplements(pills)?
    A.all women planning to become pregnant should take a folic acid supplement
    B.all elderly (over65) should have a routine injection of vitamin B12
    C.all adults should take a supplements containing no more than the RDA of any vitamin
    D.all children should take a multivitamin supplements until they reach school age.
    A.all women planning to become pregnant should take a folic acid supplement
    (this multiple choice question has been scrambled)
  114. what did we conclude regarding calcium supplementation?
    A.your instructor does not recommend calcium supplements under any circumstance, they are too likely to cause over-intake
    B.they are appropriate for those who have had an assessment and t is concluded that it would helpful
    C.since so many people develop osteoporosis, it is best for everyone to take a supplement as an adult.
    D.this is one case where your instructor feels that all women beginning at age 35 should take a supplement
    B.they are appropriate for those who have had an assessment and t is concluded that it would helpful
    (this multiple choice question has been scrambled)
  115. Folic acid deficiency during pregnancy leads to
    A.low birth weight in the newborn
    B.anemia in the newborn
    C.prematurity in the newborn
    D.neural tube defects in the newborn
    D.neural tube defects in the newborn
    (this multiple choice question has been scrambled)
  116. Dermatitis, dementia and diarrhea are the symptoms of
    A.pellagra
    B.scurvy
    C.Beriberi
    D.rickets
    A.pellagra
    (this multiple choice question has been scrambled)
Author
ID
55176
Card Set
Nutrition final
Description
nutrition
Updated
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