MA NUTRITION & DIET THERAPY

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beccaiship
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MA NUTRITION & DIET THERAPY
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2011-08-17 09:52:27
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MA NUTRITION DIET THERAPY
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MA Nutrition and Diet Therapy Section
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  1. The main groups of carbohydrates are
    a. fats, proteins, and minerals
    b. glucose, fructose and glactose
    c. Monosaccharides, disaccharides and polysaccharides
    d. none
    Monosaccharides, disaccharides and polysaccharides
  2. Galactose is a product of the digestion of
    a. milk
    b. meat
    c. breads
    d. vegetables
    Milk
  3. A condition caused by an overdose of vitamins is
    a. anemia
    b. hypervitaminosis
    c. galactose
    d. maltose
    hypervitaminosis
  4. A simple sugar to which all forms of carbohydrates are ultimately converted is
    a. sucrose
    b. glucose
    c. galactose
    d. maltose
    glucose
  5. Wheat germ is a source of vitamins
    a. b complex and d
    b. b complex and c
    c. b complex and E
    d. None
    B complex and E
  6. Butter, Margarine, and cooking oils are
    visible fats
  7. A fibrous form of carbohydrates that cannot be digested is
    a. glucose
    b. glycogen
    c. cellulose
    d. fat
    cellulose
  8. Glycogen is stored in the
    a. heart and lungs
    b. liver and muscles
    c. pancreas and gallbladder
    d. small intestines
    liver and muscles
  9. Fats may be classified as
    visible and invisible
  10. Fats are sometimes called
    a. lipids
    b.lipoproteins
    c. lactose
    d.lacteals
    lipids
  11. An inadequate supply of essential nutrients in the diet may result in
    a. stamina
    b. malnutrition
    c. indigestion
    d. diabetes
    malnutrition
  12. The nutrient that comprises about 58% of the body weight is
    a. protein
    b. vitamin A
    c. carbohydrate
    d. water
    Water
  13. Two foods that contain large amounts of saturated fats are
    a. lamb and ice cream
    b. margarine and jam
    c. mayonnaise and peanut butter
    d. chocolate and fish
    lamb and ice cream
  14. The digestion of fats occure mainly in the
    a. small intestine
    b. large intestine
    c. stomach
    d. mouth
    small intestine
  15. Blindness can result from a severe lack of
    a. vitamin K
    b. vitamin A
    c. thiamin
    d.vitamin E
    vitamin A
  16. The vitamin that is necessary for the proper clotting of the blood is
    a. vitamin A
    b. vitamin K
    c. vitamin D
    d. niacin
    vitamin K
  17. Good sources of Vitamin C are
    a. meats
    b. milk and milk products
    c. breads and cereals
    d. citrus fruits
    citrus fruits
  18. Protein deficiency may result in
    a. beriberi
    b. goiter
    c. nutritional edema
    d. leukemia
    nutritional edema
  19. Complete proteins contain all the essential
    a. nutrients
    b.ascorbic acid
    c. amino acids
    d.kcalories and kjoules
    Amino acids
  20. Minerals are inorganic elements that
    a. help to build tissues
    b.are found in all body tissues
    c. regulate various body functions
    d. All of the above
    All of the above.
  21. The coloring matter of the blood is the
    a. hemoglobin
    b. lymph
    c. marrow
    d. plasma
    hemoglobin
  22. A microorganism is a
    a. unit of measurement
    b. tiny animal or plant
    c.component of a microscope
    d. individual human cell
    tiny animal or plant
  23. Injections of citamin B-12 are given in the treatment of
    a. scurvy
    b.pernicious anemia
    c. pellagra
    d. beriberi
    pernicious anemia
  24. A caliper is used
    a. to measure the amount of weight to be lost
    b. to determine the percentage of body fat
    c. to determine the percentage of muscle tissue
    d. only in cases of gross obesity
    to determine the percentage of body fat.
  25. A typical symptom of a food allergy is
    a. diabetes mellitus
    b. colitis
    c. hives
    d. atherosclerosis
    hives
  26. Nitrogen - containing chemical compounds of which protein is composed are
    a. amino acids
    b. ascites
    c. ascorbic acid
    d. none of the above
    Amino acids
  27. Iron is known to be a necessary component of
    a. thyroxine
    b. adipose tissue
    c. hemoglobin
    d. amino acids
    hemoglobin
  28. Iodine is essential to health because it
    a. is necessary for red blood cells
    b. strengthens bones and teeth
    c. helps the blood to carry oxygen to the cells
    d. effects the rate of metabolism
    effects the rate of metabolism
  29. Fat-soluble vitamins
    a. cannot be stored in the body
    b. are lost easily during cooking
    c. are dissolved by water
    d. are slower than water-soluble vitamins to exhibit deficiencies
    are slower than water-soluble vitamins to exhibit deficiencies
  30. Pancreatic enzymes include
    a. trypsin
    b. chymostrypsin
    c. carboxypeptidase
    d. all of the above
    All of the above
  31. The amount of energy needed to raise the temperature of 1 kg of water by 1 C is a
    a. mineral
    b. calorie
    c. amino acid
    d. vitamin
    Calorie
  32. Which of the following is the most essential nutrient for building and repairing cells and tissue?
    a. protein
    b. fat
    c. carbohydrate
    d. vitamin
    Protein
  33. Each gram of ___ contains four calories
    a. fat
    b. water
    c. fiber
    d. protein
    protein
  34. How many amino acids are necessary for the body?
    a. 2
    b. 9
    c. 11
    d. 20
    20
  35. Which of the following are functions of proteins?
    a. transport fat-soluble vitamins and provide concentrated sources of heat and energy
    b. promote normal defacation and decrease the rate of carbohydrate breakdown
    c. assist in maintaining the body's water balance and assist with antibody production and disease resistance
    d. provide a feeling of satiety and insulate and protect body organs
    assist in maintaining the body's water balance and assist with antibody production and disease resistance
  36. Which of the following are used to measure the energy the body uses during all activities and metabolic procsses?
    a. minerals
    b. vitamins
    c. fiber
    d. calories
    calories
  37. The body makes protein out of
    a. lipoproteins
    b. triglycerides
    c. complex carbohydrates
    d. amino acids
    amino acids
  38. It is recommended that what percentage of an individual's total daily caloric be made up of protein?
    a. 5%
    b. 30%
    c.10-20%
    d.50-60%
    10-20%
  39. Which of the following are examples of foods that contain complete proteins?
    a. nuts and dry beans
    b. cream of wheat, oatmeal, and rye bread
    c. green beans, broccoli, carrots, corn, and lettuce
    d. meat, fish, poultry, eggs and milk
    meat, fish, poultry, eggs and milk
  40. Which of the following are examples of foods that contain incomplete proteins?
    a. nuts, dry beans, grains, and vegetables
    b. roast beef, hamburger, and pork chops
    c. chicken, turkey and eggs
    d. salmon, whitefish, shrimp and milk
    Nuts, dry beans, grains and vegetables
  41. Which of the following provide two-thirds of a person's daily energy needs?
    a. minerals
    b. proteins
    c. carbohydrates
    d. vitamins
    carbohydrates
  42. It is recommended that what percentage of an indicidual's total daily caloric intake be made up of carbohydrates?
    a. 5%
    b. 10-20%
    c.30%
    d. 50-60%
    50-60%
  43. Which of the following are used for immediate fuel and are converted to glucose?
    a. proteins
    b. lipids
    c. carbohydrates
    d. minerals
    carbohydrates
  44. After the body's carbohydrate reserves are depleted, which of the following does the body burn?
    a.proteins
    b. lipids
    c. minerals
    d. vitamins
    lipids
  45. Which of the following is a function of fiber?
    a. supplies energy and heat to the body
    b. assists with antibody production and disease risistance
    c. absorbs organic wastes and toxins in the body so they can be expelled
    d. transports fat-soluble vitamins
    absorbs organic wastes and toxins in the body so they can be expelled
  46. Which of the following are either stored in the liver and muscle cells or converted into ___ and stored as fats?
    a. carbohydrates
    b. proteins
    c. minerals
    d. vitamins
    carbohydrates
  47. Which od the following helps treat and prevent constipation, hemorrhoids, diverticular disease, and irritable bowel syndrome?
    a. proteins
    b. lipids
    c. fiber
    d. minerals
    Fiber
  48. Too little of which of the following nutrients can result in an increased risk of colon cancer, hypercholesterolemia, and increased blood glucose levels?
    a. protein
    b. fat
    c. carbohydrate
    d. fiber
    fiber
  49. Which of the following is the daily recommendation of fiber for adults?
    a. 10-15 mg
    b. 20-30 mg
    c.280-350 mg
    d. 800-1200 mg
    20-30mg
  50. Which of the following is essential for fiber to work properly in the body?
    a. high fat intake
    b. adequate water intake
    c. exposure to sunlight
    d. decreased protein intake
    adequate water intake
  51. Each gram of ___ contains 9 calories.
    a. protein
    b. carbohydrate
    c. fat
    d. fiber
    fat
  52. Which of the following are functions of lipids?
    a. provide a concentrated source of heat and energy and insulate and protect the organs of the body
    b. maintain the structural integrity of the heart and aid in muscle contraction
    c. promote normal grouth and wound healing
    d. build healthy bones and teeth and aid in blood clotting
    provide a concentrated source of heat and energy and insulate and protect the organs of the body
  53. A deficiency in which of the following can interfere with the body's absorption and utilization of vitamins and cause fatigue?
    a. proteins
    b. lipids
    c. carbohydrates
    d. minerals
    lipids
  54. The recommended daily adult cholesterol intake is no more than...
    a. 300mg
    b. 350mg
    c. 500mg
    d. 800mg
    300 mg
  55. Which of the following are characteristics of saturated fats?
    a. they are liquid at room temperature and found in vegetable oils
    b. they are divided into polyunsaturated and monounsaturated fats
    c. they are derived from animal sources and are solid at room temp.
    d. they tend to lower blood cholesterol
    They are derived from animal sources and are solid at room temp.
  56. Which of the following are saturated fats?
    a. corn and safflower oils
    b. peanut and canola oils
    c. sunflower and olive oils
    d. coconut and palm oils
    coconut and palm oils
  57. An excess if which can lead to increased levels of trigylcerides and cholesterol in the bloood and an increased risk of heart and artery disease?
    lipids
  58. Which of the following are unsaturated fats?
    meats and animal products
    vegetable oils and margarine
    butter and whole milk
    egg yolks
    vegetable oils and margarine
  59. An increased intake of soluble fiber, a decrease in the dietary intake of saturated fats, and exercise result in
    reduced cholesterol levels
    increased susceptibility to infection
    poor wound healing
    decreased muscle contraction
    reduced cholesterol levels
  60. Which of the following are organic substances that are essential for normal body growth and maintenance and resistance to infection?
    lipids
    carbohydrates
    vitamins
    minerals
    vitamins
  61. Which of the following are natural, inorganic substances the body needs o help build and maintain body tissues and carry on life functions?
    vitamins
    fiber
    minerals
    carbohydrates
    minerals
  62. Major minerals the body needs in fairly large quantities include
    iron and zinc
    calcium, magnesium, and phosphorus
    selenium, copper and chromium
    flouride, manganese and molybdenum
    calcium, magnesium, and phosphorus
  63. Which of the following builds healthy bones and teeth, aids in blood clotting and helps nerves and muscles function?
    iron
    iodine
    selenium
    calcium
    calcium
  64. The most important nutrient that is essential for the production of red blood cells is
    iron
    magnesium
    zinc
    iodine
    iron
  65. Which of the following plays a vital role in the activities of the thyroid hormone?
    magnesium
    calcium
    iodine
    phosphorus
    iodine
  66. A deficiency in which of the following can cause anemia
    zinc
    calcium
    iron
    magnesium
    iron
  67. Good dietary sources of iron are
    a. dairy product, legumes, and the soft bones of sardines and salmon
    b. liver, egg yolks, fortified breads ad cereals, and dark green vegetables
    c. seafood, iodized salt, and seaweed products
    d. fruits, vegetables, and tea
    liver, egg yolks, fortified breads ad cereals, and dark green vegetables
  68. Which mineral is found in dairy products, green leafy vegetables, legumes, and the soft bones of sardines and salmon?
    iodine
    calcium
    selenium
    flouride
    calcium
  69. Which mineral works with vitamin E to aid metabolism, growth and fertility?
    calcium
    fluoride
    chromium
    selenium
    selenium
  70. A deficiency in which mineral causes a goiter?
    zinc
    magnesium
    iodine
    iron
    iodine
  71. The normal daily requirement for which mineral is 800 to 1200 mg per day?
    magnesium
    iron
    calcium
    iodine
    calcium

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