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HNF exam 3 > exam 1 > Flashcards

exam 1 Flashcards

1
Q

Characteristics of type 2 diabetes include all of the following EXCEPT:

a.
insulin resistance of the body's cells.
c.
rapid destruction of the pancreas.
b.
blood glucose levels that rise too high.
d.
blood insulin levels that rise too high.
A

c. rapid destruction of the pancreas.

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2
Q

Foods that are rich in nutrients relative to their energy contents are foods with high:

A

nutrient density

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3
Q

When the pancreas detects a high concentration of the blood’s sugar, glucose, it releases:

A

insulin

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4
Q

Which of the following is NOT an example of fiber?

a. “strings” of celery
c. milk
b. outer layers of kernels of wheat
d. skins of corn kernels

A

c. milk

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5
Q

When fructose and glucose are bonded together they form:

A

sucrose

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6
Q

Carbohydrate and protein each provide _____ calories per gram.

A

4

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7
Q

Which of the following is NOT a characteristic of type 1 diabetes?

a. the person’s immune system attacks the cells of the pancreas
b. the pancreas no longer produces insulin
c. It is most often diagnosed early in life
d. The person is usually overweight

A

d. The person is usually overweight

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8
Q

The glycemic index and glycemic load of foods may be of interest to people with diabetes who must strive to regulate blood glucose control t/f?

A

true

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9
Q

You go to your doctor to get your cholesterol levels checked. To be in optimal health you would want a low HDL and a high LDL. t/f?

A

False

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10
Q

Digestion of foods includes the mechanical actions of all but

a. the pyloric valve at the stomach’s lower end controlling the exit of chyme.
b. the chewing of food to untrap nutrients.
c. the release of a protein digesting enzyme in the mouth.
d. peristaltic waves that moves food down through the digestive tract.

A

c. the release of a protein digesting enzyme in the mouth.

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11
Q

The best diet for managing diabetes:

A

includes high-fiber foods.

provides complex carbohydrate.

provides adequate protein.

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12
Q

The most energy-rich of the nutrients is:

A

fat

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13
Q

A food provides 8 grams of fat and 300 total calories. What is the percentage of calories from fat in this product?

A

24%

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14
Q

A friend complains of blurred vision, cravings for sweets, weakness, and excessive thirst and urination. These symptoms are suggestive of:

A

diabetes

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15
Q

Fats are important in the body for all of the following reasons EXCEPT:

a. They are needed for cell membranes
c. They help pad and cushion organs
b. They aid in absorption of fat-soluble vitamins
d. They are needed for the digestion of protein

A

d. They are needed for the digestion of protein

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16
Q

Most people have aversions to _____ tastes

A

bitter

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17
Q

One of the diseases related to nutrition is heart disease, which is the leading cause of death in the U.S. t/f?

A

true

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18
Q

The extent to which a food raises the blood glucose level and elicits an insulin response can be measured and ranked on a scale called the:

A

glycemic index.

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19
Q

Chronic inflammation of body tissues accompanies uncontrolled diabetes and may contribute to eye, kidney, heart, and other associated problems t/f?

A

true

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20
Q

A deficiency of fatty acids can cause:

A

abnormal brain development in infants

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21
Q

A way to prevent spoilage of unsaturated fats and make them harder is to change their fatty acids chemically through:

A

hydrogenation

22
Q

One gram of alcohol provides _____ calories.

A

7

23
Q

The purpose of the villi and microvilli in the intestinal tract is to:

A

trap the nutrient particles and absorb them into the cells

24
Q

The majority of fat digestion occurs in the small intestine t/f?

A

true

25
Q

Which of the following is NOT a desirable blood lipid value?

a. low total cholesterol
c. high HDL
b. high LDL
d. low blood triglycerides

A

b. high LDL

26
Q

The primary organ of digestion and absorption is the:

A

small intestine.

27
Q

What type of research studies populations and is often used to search for correlations between dietary habits and disease incidence?

A

epidemiological study

28
Q

Recent recommendations suggest that we consume monounsaturated fats in the place of saturated fat. Which of the following items would achieve this goal?

A

canola oil

29
Q

Which of the following macronutrients is the preferred fuel for most body functions?

A

carbs

30
Q

The scientific method includes all of the following EXCEPT:

a. hypothesis and prediction
b. results and interpretation
c. meeting with scientific advisors
d. observation and question

A

c. meeting with scientific advisors

31
Q

Which of the following statements about trans fatty acids is true?

A

They are the result of hydrogenating unsaturated oils

32
Q

If the fat in a container is solid at room temperature, what type of fat is it?

A

saturated fat

33
Q

The disaccharides include

A

sucrose, maltose, and lactose.

34
Q

Removing the bran and the germ from a grain is done to increase the products shelf life. This process is known as:

A

refining

35
Q

How many calories are provided by a food that contains 20 grams of carbohydrate, 8 grams protein, and 5 grams of fat?

A

157

36
Q

Which of the following is characteristic of a diet to reduce heart disease risk?

A

low in trans fats

37
Q

The best source for research based nutrtion information is:

A

scientific journals.

38
Q

Food scientists measure food energy in:

A

calories

39
Q

The liver converts excess glucose into:

A

glycogen & fat

40
Q

Which of the following would be a good calcium source that would not cause symptoms in an adult with lactose intolerance?

A

fortified soy milk

41
Q

You have just consumed a meal very high in fat. As a result, hormonal messages will tell an organ to send _____ in amounts matched to the amount of fat present.

A

bile

42
Q

Digestion on starch begins in:

A

mouth

43
Q

Which of the following is most likely to improve satiety?

A

fat

44
Q

According to the Dietary Reference Intakes, people should obtain _____ of their daily energy from carbohydrates.

A

45%-65%

45
Q

Every packaged food must contain the name and address of the manufacturer, packager, or distributor?

A

True

46
Q

Digestible carbohydrates are broken down or converted into _____ inside the body.

A

glucose

47
Q

The development of chronic diseases has a connection to poor diet and:

A

can be reduced by food choices along with lifestyle choices.

48
Q

The energy-yielding nutrients include:

A

protein.

fat.

carbohydrate

49
Q

Approximately what percent calories from fat would be provided by a bowl of soup containing 100 calories and 6 grams of fat?

A

50%

50
Q

Which of the following is NOT a function of fat in the human body?

a. protects the body from temperature extremes
b. cushions the internal organs from physical shock
c. carries the water-soluble nutrients
d. Aids in the absorption of fat soluble vitamins A, D, E, and K

A

c. carries the water-soluble nutrients

HNF exam 3 (4 decks)

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