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April Finals > Human Nutrition Ch1-4 > Flashcards

Human Nutrition Ch1-4 Flashcards

(105 cards)

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1
Q

Which of the following classes of nutrients contains only hydrogen and oxygen?

A

Water

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2
Q

How many Calories are in 10 grams of carbohydrates?

A

40 Calories

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3
Q

Which of the following reasons for choosing foods assigns a high priority to nutritional health?

A

Body Weight

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4
Q

A study that examined dietary intake and disease incidence in a number of countries found that fish consumption was correlated with a lower risk of heart disease. What is the name for this type of study?

A

Epidemiological study

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5
Q

Which of the following diseases is the most influenced by diet?

A

Hypertension

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6
Q

What principle is lacking in the diet of a person who consumes the recommended number of servings from all food groups but consumes the same three vegetables every day?

A

Variety

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7
Q

What is the term for foods known to possess nutrients or nonnutrients that might protect against chronic disease?

A

Functional foods

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8
Q

A famous actor praises a vitamin’s ability to keep his skin looking younger. Which of the following types of quackery would this be an example of?

A

A testimonial

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9
Q

What is the first step of the scientific method?

A

make an observation about a problem

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10
Q

Which of the following would be a source of reliable nutrition information on the Internet?

A

A government agency website

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11
Q

A good diet alone will prevent an individual from getting heart disease.

A

False

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12
Q

Improved mental functioning is a benefit of physical activity.

A

True

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13
Q

Most Canadians meet the Canadian Physical Activity Guidelines for moderate-to-vigorous physical activity.

A

False

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14
Q

A food that is lower in calcium but higher in Calories would have a higher nutrient density than a food that is higher in calcium and lower in Calories.

A

False

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15
Q

Nutrient density is a useful concept in diet planning.

A

True

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16
Q

Which of the following nutrient standards are found on food labels?

A

Daily Values (DV)

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17
Q

Which of the following is recommended in Eating Well with Canada’s Food Guide for all women who could become pregnant?

A

a multivitamin containing folic acid

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18
Q

What component of yogurt makes it considered a functional food?

A

its microorganisms

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19
Q

Eating more of which of the following foods is a sure way to consume more phytochemicals?

A

Fruit

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20
Q

Which of the following foods should most Canadians choose less often?

A

Refined grains

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21
Q

By law, food labels must state the Daily Values percentages for vitamin A, vitamin C, calcium, and iron present in the food.

A

True

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22
Q

A food labelled as “low in fat” must contain less than 0.5 grams of fat per serving.

A

False

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23
Q

In which food group do nuts and seeds belong according to Eating Well with Canada’s Food Guide?

A

meat and alternatives

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24
Q

What portion of total calorie intake from fat is recommended to provide adequate nutrients and reduce the risk of chronic disease?

A

20 to 35 percent

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25
Which of the following people would the Dietary Reference Intakes (DRI) NOT be appropriate for?
a malnourished individual
26
What nutrient standard would an individual use to determine whether their intake of calcium is adequate?
recommended dietary allowances (RDA)
27
Which of the following would be one serving of the Vegetables and Fruit group according to Eating Well with Canada's Food Guide?
125 mL of frozen berries
28
For a food to be a "good source" of vitamin A, it must contain more than 30 percent of the Daily Value for vitamin A per serving.
False
29
EaTracker is an online food and activity tracker that was developed by Dietitians of Canada.
True
30
The Healthy Eating Index is used to track daily food and activity choices.
False
31
Which cellular structure takes in nutrients and releases energy?
mitochondria
32
Your friend Annette complains of chronic heartburn. Which of the following suggestions might be helpful for her to prevent heartburn?
wearing loose jeans rather than tight jeans
33
Which scenario follows Canada's Low-Risk Alcohol Drinking Guidelines?
a man who consumes three alcoholic drinks per day four times a week
34
What is the fluid that surrounds the body's cells called?
extracellular fluid
35
What happens to the products of protein digestion immediately after passing through intestinal cells?
They are transported by blood vessels to the liver.
36
Which of the following organs is vital in the control of blood pressure?
Kidneys
37
What hormone increases glucose and fat in blood during a stress response?
Epinephrine
38
What part of the brain monitors nutrient availability and receives messages from the gastrointestinal tract?
Hypothalamus
39
Which of the following is a part of mechanical digestion?
Peristalsis
40
What is the name for chemical substances other than alcohol that account for some of the physiological effects of alcoholic beverages?
Congeners
41
Substances NOT absorbed in the digestive tract are excreted in urine.
False
42
Adipose tissue has infinite energy storage capacity.
True
43
Cells are the smallest level of the body's organization that utilizes the energy stored in nutrients.
True
44
Phagocytes are immune cells that ingest and destroy antigens.
True
45
T-cells are white blood cells that produce antibodies.
False
46
Which of the following advice about reducing intestinal gas is the most accurate?
rinse canned beans before consuming them
47
How long does it take for the liver's glycogen supply to be depleted if it is not replenished by food?
3-6 hours
48
Which of the following fluids moves from the bloodstream into tissue spaces?
Lymph
49
Which of the following is a warning sign of diabetes?
frequent infections of the skin, gums, vagina, or urinary tract
50
Which of the following parts of a wheat kernel is especially rich in vitamins and minerals?
germ
51
Which of the following carbohydrates is found in plant-based foods?
starch
52
Which of the following is an action attributed to insoluble fibre?
provides bulk and feelings of fullness
53
As they age, about 75 percent of the world's people lose most of their ability to produce enough of which of the following enzymes?
Lactase
54
Which of the following substances will a person consuming a very low-carbohydrate diet be using to make glucose?
Protein
55
Which process releases energy by breaking glucose in half?
Glycosis
56
Which of the following are the monosaccharides?
fructose, glucose, and galactose
57
An individual consumed 50 grams of each of the following foods separately, and blood glucose was measured following the consumption of each. Which food would have increased blood glucose levels the most?
baked potato
58
Which of the following artificial sweeteners is obtained from a naturally sweet herb?
stevia
59
A person trying to decrease their sugar intake should replace sucrose with honey.
False
60
Experimental evidence has shown a connection between aspartame intake and an increase in the incidence of brain tumours.
False
61
Monosaccharides need no digestion and are absorbed directly into the blood.
True
62
The predominant type of diabetes, mellitus, is associated with an immune system attack on cells of the pancreas that produce insulin.
False
63
A diet based on high-carbohydrate foods is more likely to be lower in total calories than a diet based on high-fat foods.
True
64
Epidemiological Study
studying nutrition in populations
65
Intervention Study
studying nutrition populations with manipulation
66
Laboratory Study
tightly controlled conditions
67
Enriched foods
it was something originally in the food that got loss and then added synthetically
68
Fortified Foods
wasn't present originally but it got added synthetically
69
Partitioned
food composed of whole foods
70
staple food
food used frequently or daily use
71
natural foods
has no legal definition
72
organic foods
foods grown with synthetic pesticides or fertilizers
73
Basic Food
the basis of a nutritious diet, (whole foods) aka milk, fish, poultry, beans, vegetables, etc.
74
Nutritionist
not a regulated term
75
Registered dietitian
regulated by law, needing 4 years of undergraduate degree plus 8-12 months of internship
76
Genetic Disease ex.
Down syndrome, Hemophilia, Sickle Cell Anemia
77
Genetic with nutrition influence ex.
Adult bone loss(Osteoporosis being 80% women, 20% men), infectious diseases
78
Nutritional with genetic influence ex.
Diabetes, hypertension, heart disease, cancer
79
Nutritional
Iron deficiency, vitamin deficiency, mineral deficiency, toxicities, poor resistance
80
Epigenomic Mark
change in the gene expression
81
Gene expression
the ce differentiation that causes genes to turn on/off depending on where
82
Non-essential Nutrients ex.
glucose, cholesterol, and amino acids
83
Essential Nutrients ex.
-Fatty acids: linoleic acid, linolenic acid -Vitamins: 3 fat-soluble (A,D, E), 1 conditional (K), and all water-soluble (vitamin C, 8 B-vitamins) -Minerals: (all)
84
Conditionally Essential
the body can't make enough to meet the requirements for health but only temporarily. Example: Histidine is required while you're a child
85
Food Intake Analisis Methods
Diet recall (usually 24 hours): No need for homework but it is based on memory and only reflects a single day of a diet Diet Record (usually 3-5 days): more likely to reflect the average diet but it requires more work for the participant Food frequency questionnaire: when you ask about how much of a specific food you've consumed
86
AMDR ex.
Carbohydrates: Adults: 45-65% daily calories Fat: Adults: 20-35% daily calories Protein: Adults: 10-35% daily calories
87
RDA (Recommended Dietary Allowances)
intake goals for individuals (ex. how much to consume of a calorie) based on accurate data
88
EAR (Estimated Average Requirements)
intake goals for given stages of life and gender groups (ex. the average amount consumed of something in the population) based on estimations
89
AI (Adequate Intake)
goals for individuals when insufficient scientific data for setting RDA (ex. you'll see a number and an * like, 400*)
90
UL (Tolerable Upper Intake Levels)
maximum amount of something that is safe
91
AMDR (Acceptable Macronutrients Distribution Range)
ranges of intake for energy-containing nutrients (carbohydrates, fats, and proteins)
92
DRI
recommendations for optimal intake reflecting daily intake to be achieved on average, overtime. (its designed for health maintenance and disease prevention in healthy people, you might need more if you aren't healthy)
93
DRI: factors not considered
Activity, Diet, Geographic area, Lifestyle, Illness and Malnutrition
94
Guidelines for Alcohol (new)
0 drinks per week is safe, 1-2 low risk, 3-5 moderate risk, 5 or more high risk
95
Daily Value
the amount of whatever is being fulfilled in day; its providing context to the actual amount of a nutrient
96
Energy per Calories ex.
Carbohydrate: 4 cal/g Protein: 4 cal/g Fat/Lipids: 9 cal/g Alcohol: 7 cal/g (not a nutrient)
97
Phytochemicals
Non-nutrient compounds derived from plants, may support health beyond roles of traditional nutrients
98
Functional Foods
demonstrated physiological benefits or ability to reduce chronic disease risk beyond basic foods
99
Monosaccharides
single carbohydrate building blocks (ex. glucose, xylose, and fructose)
100
Oligosaccharides
are composed of 2-10 monosaccharides (ex. disaccharides and trisaccharides
101
Amino Acids are the end product of protein digestion
True, proteins are made up of amino acids hence the last process of hydrolysis of peptide bonds to free amino acids
102
Nutrients start to digest in the mouth
Amylase, maltase, and lactase digest carbohydrates in the mouth
103
Nutrients digested in the stomach
trypsin and lipase digest protein in the stomach
104
Chylomicrons
balls packed with a lot of fat with a hydrophilic outside which is how blood can transport fat
105
Two main systems
Endocrine (hormones) and Nervous (chemical messengers)

April Finals (5 decks)

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