Midterm

Question 0

Which of the following is responsible for 60% of a person’s body weight?

Answer 0

Water

Question 1

The small intestine is lined with 4 to 5 million finger-like projections that are called

Answer 1

Villi

Question 2

T or F: The only nutrients that provide energy are carbohydrates, fats & vitamins.

Answer 2

False

Question 3

T or F: Nutrients are the chemical components of foods that are needed by the body

Answer 3

True

Question 4

T or F: Most absorption occurs in the stomach

Answer 4

False

Question 5

________ is the science of how the body uses food to meet its requirements for growth, development, repair, and maintenance.

Answer 5

Nutrition

Question 6

The fungiform papillae are not involved in taste. The filiform papillae exist to provide a rough surface to help propel food throughout the mouth.

Answer 6

The first statement is false and the second statement is true

Question 7

In the mouth, the only chemical digestion is the action of amylase on starches. Salivary amylase is the name of an enzyme.

Answer 7

Both statements are true

Question 8

Problems in the oral cavity can affect:

Answer 8

Nutritional status, appetite, and diet

Question 9

The turnover time of oral soft tissues is approximately how many days?

Answer 9

Three to seven

Question 10

The Dietary Guidelines for Americans is required by law to update every ___ years

Answer 10

5

Question 11

T or F: choosemyplate.gov contains a wealth of resources based on the “2010 Dietary Guidelines for Americans” to help individuals meet nutrient and calorie needs and make positive eating choices

Answer 11

True

Question 12

Dental Health professionals must be able to understand the principles underlying basic diet and adequacy so they may provide relevant information to patients because:

Answer 12

Oral health and nutrition are closely associated

Question 13

____ absorption requires carriers to help move nutrients across the brush border

Answer 13

Active

Question 14

Primary malnutrition occurs when there is interference with adequate digestion, absorption, or utilization of foods. Secondary malnutrition results from inadequate food intake.

Answer 14

Both statements are false (reverse is true)

Question 15

Which of the following reference values do the Standards for Dietary Reference Intakes (DRIs) include?

Answer 15

Tolerable Upper Limits, Recommended Dietary Allowances, Estimated Average Requirement, Adequate Intake (all of the above)

Question 16

____ is the pattern of individual food intake, eating habits, and kinds/amounts of foods eaten

Answer 16

Diet

Question 17

The concept of “serving” can have very different meaning from person to person. The portion sizes in MyPlate are standardized portion sizes used universally in nutrition education, assessment and labeling, for example, two slices of bread are considered one serving.

Answer 17

The first statement is true and the second statement is false

Question 18

Which of the following reference values is the newest category and resulted from increasing evidence of detrimental effects of high intakes of some nutrients?

Answer 18

Tolerable Upper Limits

Question 19

The mission of the modern dental team is to

Answer 19

Treat oral disease, implement strategies to prevent further oral disease, restore oral function (all of the above)

Question 20

All of the following are true regarding food labels except one. Which one is the exception?

Answer 20

Coffee, tea and restaurant foods are required to have nutrition labels by law.

Question 21

T or F: A nutrition facts panel is required on food labels and provides specific nutrient data based on a mean of the DRIs for adults with calorie requirements of 2,800 per day

Answer 21

False

Question 22

Energy requirements increase during which of the following physiological periods?

Answer 22

Lactation, pregnancy, adolescence (all of the above)

Question 23

T or F: Weight loss can cause dentures to no longer fit properly

Answer 23

True

Question 24

All of the following increase a person's Resting Energy Expenditure (REE) except one. Which one is the exception?

Answer 24

Old age

Question 25

The total amount of energy needed is the sum of an individual's

Answer 25

Thermic Effect of Food, Resting Energy Expenditure, Energy Expenditure for Physical Activity and Arousal

Question 26

A calorie is the amount of energy needed to raise the temperature of 1 kilogram of water at a specified temperature by 1 degree Celsius (or 1.8 degrees Fahrenheit). Foods provide the energy needed for the body.

Answer 26

Both statements are true

Question 27

Physical Activity level:

Answer 27

Should be included in a person's total energy expenditure using a factor that is characteristic of his or her activity level

Question 28

Resting Energy Expenditure (REE), also known as resting metabolic rate (RMR) or basal metabolic rate (BMR), is the major component of energy output and accounts for about 7-13% of daily energy expenditure

Answer 28

False (60-70% would be correct)

Question 29

The thermal effect of food is the minimal amount of energy needed to sleep each night. It accounts for 7-13% of the daily energy consumed and is directly proportional to the size of the meal ingested.

Answer 29

The first statement is false and the second statement is true

Question 30

How does fat distribution affect disease risk?

Answer 30

Weight gain in the upper body has an increased risk

Question 31

T or F: A pear(gynoid)-shaped fat pattern is associated with a greater risk of developing chronic disease

Answer 31

False

Question 32

Body Mass Index (BMI) is a single number, useful in expressing the relationship between body weight and height. Normal BMI is 25-29.9

Answer 32

The first sentence is true and the second sentence is false. Normal BMI is 19-24

Question 33

More precise body composition measurements used to obtain estimates of body fatness include

Answer 33

Bioelectrical Impedance Analysis (BIA), Dual Energy X-Ray Absorptiometry (DEXA), Hydrodensiometry (underwater weighing), and Plethysmography (air displacement--Bod Pod). All of the above

Question 34

____ provides 9 calories/gram

Answer 34

Fat

Question 35

Obese individuals have an increased risk for

Answer 35

Kidney cancer, GERD, Osteoarthritis (all of the above)

Question 36

T or F: Obesity increases one's risk for diabetes mellitus, which in turn may increase one's risk for periodontal disease

Answer 36

True

Question 37

T or F: The Dietary Guidelines for Americans 2010 provide key recommendations for weight management and physical activity

Answer 37

True

Question 38

Amino acids are building blocks for ____

Answer 38

Proteins

Question 39

T or F: The protein digestibility correct amino acid score (PDCAAS) has become the standard for determining protein quality

Answer 39

True

Question 40

Nine amino acids cannot be synthesized in adequate amounts in the human body and are therefore considered:

Answer 40

Essential (indispensable)

Question 41

The end result of the digestion of dietary protein is

Answer 41

Amino acids

Question 42

The product of transcription is

Answer 42

mRNA

Question 43

Which of the following is not a PRIMARY function of protein?

Answer 43

Energy source

Question 44

The term "protein" means

Answer 44

Of the first rank

Question 45

T or F: Each amino acid contains the same four elements--carbon, hydrogen, oxygen, and nitrogen and some contain a fifth element, sulfur.

Answer 45

True

Question 46

Which of the following is considered an indispensable amino acid?

Answer 46

Histidine

Question 47

T or F: When two amino acids are joined, water is eliminated and a peptide bond is formed

Answer 47

True

Question 48

T or F: Protein complementation refers to eating more than one type of protein from a variety of sources to obtain the necessary indispensable amino acids missing from a food

Answer 48

True

Question 49

When there is a net loss of body protein the individual is in negative nitrogen balance. It occurs during periods of growth, pregnancy, and healing.

Answer 49

The first statement is true and the second statement is false

Question 50

Hemoglobin is an example of what class of protein?

Answer 50

Transport

Question 51

_____ is a hormone that lowers the blood glucose level

Answer 51

Insulin

Question 52

T or F: An amino acid is derived from the presence of an amino acid group (NH2) and an acid group (COOH) attached to the central carbon of the molecule

Answer 52

True

Question 53

_______ is the body's process of using noncarbohydrates as a source of blood glucose

Answer 53

Gluconeogenesis

Question 54

T or F: Sucrose is the most important monosaccharide

Answer 54

True

Question 55

______ are carbohydrates that can be metabolized by bacteria in plaque biofilm to decrease the pH to a level where demineralized occurs

Answer 55

Fermentable carbohydrate

Question 56

T or F: Highly acidic foods may cause enamel erosion

Answer 56

True

Question 57

All of the following are essential functions of carbohydrates in the body except one. Which one is the exception?

Answer 57

Form essential amino acids

Question 58

All of the following are disaccharides except one. Which one?

Answer 58

Glucose

Question 59

Glycogen can be stored in which of the following structures?

Answer 59

Both muscle and liver

Question 60

Sucrose is the sweetest carbohydrate. Sucrose is the same as table sugar

Answer 60

The first statement is false and the second statement is true.

Question 61

If blood glucose levels become too low

Answer 61

Glucagon is released from the pancreas, stimulating glycogen breakdown in the liver

Question 62

Lactose Intolerance

Answer 62

Causes symptoms such as bloating, gas, and stomach pain

Question 63

Type II Diabetes

Answer 63

Accounts for 90-95% of all diagnosed diabetes causes

Question 64

T or F: The process of converting glucose into glycogen for storage is known as glycogenesis.

Answer 64

True

Question 65

The MOST important monosaccharide, physiologically, is:

Answer 65

Hexose

Question 66

T or F: Complex carbohydrates such as starch and fiber consist of long glucose chains

Answer 66

True

Question 67

T or F: Glucose is also known as dextrose

Answer 67

True

Question 68

______ can hydrolyze starch in the mouth to more cariogenic sugars

Answer 68

Salivary amylase

Question 69

_______ is the body's process of of using noncarbohydrates as a source of blood glucose

Answer 69

Gluconeogenesis

Question 70

_______ is the body's process of oxidizing glucose for energy and the aerobic end product is acetyl-CoA or pyruvate

Answer 70

Glycolysis

Question 71

_______ is a hormone that raises the blood glucose level

Answer 71

Glucagon

Question 72

Carbohydrates are made of hydrogen, carbon and oxygen. Carbohydrates are metabolized like a fat and yield 7kal/gram

Answer 72

The first statement is true and the second statement is false

Question 73

T or F: The chemical structure of sugar alcohols resembles part sugar and part alcohol

Answer 73

True

Question 74

T or F: The term carbohydrate only refers to simple sugars

Answer 74

False

Question 75

The sugar found in milk is ______

Answer 75

Lactose

Question 76

Which of the following is (are) common nutrient deficiency (deficiencies) of concern in persons who are lactose intolerant?

Answer 76

Calcium and Vitamin D