Nutrition Basics

Question 1

Chemical substances in foods that are used by the body for growth and health

Answer 1

nutrients

Question 2

Access at all times to a sufficient supply of safe, nutritious foods

Answer 2

food security

Question 3

Limited or uncertain availability of safe, nutritious foods, or the ability to acquire them in socially acceptable ways

Answer 3

food insecurity

Question 4

A unit of measure of the amount of energy supplied by food. Also known as the “kilocalorie” (kcal), or the “large Calorie.”

Answer 4

calorie

Question 5

substances required for growth and health that cannot be produced, or produces in sufficient amounts, by the body. They must be obtained from the diet.

Answer 5

essential nutrients

Question 6

Amino acids that cannot be synthesizes in adequate amounts by humans therefore must be obtained from the diet. Also called indispensable amino acids

Answer 6

essential amino acids

Question 7

Nutrients required for growth and health that can be produced by the body from other components of the diet

Answer 7

nonessential nutrients

Question 8

The six categories of nutrients

Answer 8

Carbohydrates, Protein, Fats (Lipids), Vitamins, Minerals, Water

Question 9

Scientifically agreed-upon standards for daily intakes of nutrients from the diet developed for use on nutrition labels

Answer 9

daily values

Question 10

a condition in which cell membranes have a reduced sensitivity to insulin so that more insulin than normal is required to transport a given amount of glucose into cells

Answer 10

insulin resistance

Question 11

a disease characterized by high blood glucose levels due to the body’s inability to use insulin normally, to produce enough insulin, or both

Answer 11

type 2 diabetes

Question 12

a measure of the extent to which blood glucose levels are raised by consumption of an amount of food that contains 50 grams o carbohydrate compared to 50 grams of glucose. A portion of white bread containing 50 grams of carbohydrates is sometimes used for comparison.

Answer 12

glycemic index

Question 13

the “building blocks” of protein. Unlike carbohydrates nd fats, amino acids contain nitrogen.

Answer 13

amino acids

Question 14

Amino acids that can be readily produced by humans from components of the diet.

Answer 14

nonessential amino acids

Question 15

A serve form of protein-energy malnutrition in young children. It is characterized by swelling, fatty liver, susceptibility to infection, profound apathy, and poor appetite.

Answer 15

Kwashiorkor

Question 16

the fat soluble components of fats in foods

Answer 16

fatty acids

Question 17

a component of fats that is soluble in water t is converted to glucose in the body.

Answer 17

glycerol

Question 18

components of fat that are a required part of the diet

Answer 18

essential fatty acids

Question 19

A group of physiologically active substances derived from the essential fatty acids. They are present in many tissues and perform such functions as the constriction or dilation of blood vessels and stimulation of smooth muscles and the uterus.

Answer 19

prostaglandins

Question 20

Biologically active substances produced in platelets that increase platelet aggregation (and therefore promote blood clotting), constrict blood vessels, and increase blood pressure.

Answer 20

thromboxanes

Question 21

Biologically active substances produced in platelets that increase platelet aggregation (and therefore promote blood clotting), dilate blood vessels, and reduce blood pressure.

Answer 21

prostacyclin

Question 22

Fats in which adjacent carbons in the fatty acid component are linked by single bonds only.

Answer 22

saturated fats

Question 23

Fats in which adjacent carbons in one or more fatty acids are linked by one or more double bonds.

Answer 23

unsaturated fats

Question 24

Fats in which only one pair of adjacent carbons in one or more of its fatty acids is linked by a double bond.

Answer 24

monounsaturated fats

Question 25

Fats in which more than one pair of adjacent carbons in one or more of its fatty acids are linked by two or more double bonds

Answer 25

polyunsaturated fats

Question 26

A type of unsaturated fat present in hydrogenated oils, margarine, shortenings, pastries, and some cooking oils that increase the risk of heart disease.

Answer 26

trans fat

Question 27

A fat-soluble, colorless liquid primarily found in animal products

Answer 27

cholesterol

Question 28

The quantities, proportions, variety, or combination of different foods, drinks, ad nutrients in diets, and the frequency with which they are habitually consumed.

Answer 28

dietary pattern

Question 29

Chemical substances that activate enzymes.

Answer 29

coenzymes

Question 30

the chemical changes that take place in the body. The conversion of glucose to energy or body fats is an example.

Answer 30

metabolism

Question 31

Chemical substances that prevent or repair damage to cells caused by exposure to oxidizing agents such as oxygen, ozone, and smoke and to other oxidizing agents normally produced in the body. Many different ones of these are found in foods, some are made by the body.

Answer 31

antioxidants

Question 32

Chemical substances in plants, some of which affect body processes in humans that may be beneficial to health/

Answer 32

phytochemical

Question 33

Water soluble vitamins include...

Answer 33

B vitamins and vitamin C.

Question 34

Fat soluble vitamins include

Answer 34

D, E, K, A (DEKA)

Question 35

Vitamins that act as antioxidants

Answer 35

C, E, beta-carotene (precursor to vitamin A)

Question 36

How many minerals do humans require?

Answer 36

15

Question 37

These essential nutrients consist of single atoms and carry a charge in solution.

Answer 37

minerals

Question 38

The 3 main functions of minerals in the body are...

Answer 38

1. Serve as source of electric power that stimulates muscles to contact (heart to beat) and nerves to react 2. Help body maintain an adequate amount of water 4. Help to form stable complexes that build bones, teeth, cartilage, etc.

Question 39

True or False: Adult humans are 60-70 percent water.

Answer 39

True

Question 40

True or False: People generally consume 75% of their water from food and other fluids and 25% from water and drinks

Answer 40

False: People generally consume 75% of their water from water and other fluids and 25% from food.

Question 41

Constancy of the internal environment. The balance of fluids, nutrients, gases, temperature, and other conditions needed to ensure ongoing, proper functioning of cells, and therefore all part of the body

Answer 41

Homeostasis

Question 42

True or False: Each nutrient has a range of intake levels that correspond to optimum functioning of that nutrient. Intake levels below and above this range are associated with impaired functions.

Answer 42

True.

Question 43

True or False: Excessive nutrient intake is harmless and/or beneficial.

Answer 43

False: Excessive nutrient intake of many nutrients produce toxicity diseases.

Question 44

the cellular imbalance between the supply of nutrients and energy and the body's demand for them to ensure growth, maintenance, and specific functions

Answer 44

malnutrition

Question 45

malnutrition that results directly from inadequate or excessive dietary intake of energy or nutrients

Answer 45

primary malnutrition

Question 46

malnutrition that results from a secondary condition rather than primarily from dietary intake.

Answer 46

secondary malnutrition

Question 47

The study of diet- and nutrient-related functions and interactions of genes and their effects on health and disease.

Answer 47

nutrigenomics

Question 48

slow-developing, long-lasting diseases that are not contagious. They can be treated but not always cured.

Answer 48

chronic disease

Question 49

high blood pressure th. It is defined in adults as blood pressure entered inside blood vessel walls that typically exceeds 140/90mmHg (millimeters of mercury)

Answer 49

hypertension

Question 50

an event that occurs when a blood vessel in he brain ruptures or becomes blocked. Stroke is often associated with "hardening of the arteries" in the brain.

Answer 50

stroke

Question 51

foods that have relatively high-caloric values per unit weight of food

Answer 51

energy-dense foods

Question 52

foods that contain relatively high amounts of nutrients compared to their caloric value

Answer 52

nutrient-dense foods

Question 53

foods that provide an excess of calories relative to their nutrient content

Answer 53

empty-calorie foods

Question 54

the replacement of thiamin, riboflavin, niacin, and iron lost when grains are refined

Answer 54

enrichment

Question 55

the addition of one or more vitamins or minerals to a food product

Answer 55

fortification

Question 56

number of calories per gram of carbohydrate

Answer 56

4

Question 57

number of calories per gram of fat

Answer 57

9

Question 58

number of calories per gram of protein

Answer 58

4

Question 59

certain fiber like forms of indigestible carbohydrates that support the growth of beneficial bacteria in the lower intestine

Answer 59

prebiotics

Question 60

strains of lactobacillus and bifidobacteria that have beneficial effects on the body.

Answer 60

probiotics

Question 61

also called "friendly bacteria"

Answer 61

probiotics

Question 62

also called "intestinal fertilizer"

Answer 62

prebiotics

Question 63

the science of measuring the human body and its parts

Answer 63

anthropometry

Question 64

continuous assessment of nutritional status for the purpose of detecting changes in trend or distribution in order to initiate corrective measures

Answer 64

nutrition surveillance

Question 65

assessment of dietary or nutrition status at intermittent times with the aim of detecting changes in the dietary or nutritional status of a population

Answer 65

nutrition monitoring

Question 66

``` Products labeled "trans fat-free" must contain less than ___g of trans fat. A. 0.1 g B. 0.5 g C. 1 g D. 2 g ```

Answer 66

B. 0.5 g

Question 67

``` Products labeled "low sodium" must contain less than ___g of sodium. A. 10 g B. 40 g C. 100 g D. 140 g ```

Answer 67

D. 140 g

Question 68

True or False: Dietary supplements do not have to be shown to be safe and effective before the are sold.

Answer 68

True

Question 69

True or False: Dietary supplements can claim to prevent, treat, or cure a disease.

Answer 69

False: Because these products are not required to be proven safe and effective they are forbidden from making such claims on their labels.

Question 70

``` The digestive tract generally contains over ___ species of microorganisms. A. 200 B. 500 C. 1,000 D. 50,000 ```

Answer 70

B. 500 species

Question 71

``` The digestive tract generally contains over ___ bacteria. A. 10 million B. 1 billion C. 100 billion D. 1 trillion ```

Answer 71

D. 1 trillion bacteria

Question 72

True or False: Iron deficiency in children can decrease intellectual capacity later in life.

Answer 72

True

Question 73

Nutrition assessment of an individual has these 4 major components: 1. ___________assessment 2. ___________assessment 3. ___________assessment 4. ___________assessment

Answer 73

1. Clinical/physical assessment 2. Dietary assessment 3. Anthropometric assesment 4. Biochemical assessment

Question 74

``` During the visual physical assessment, a trained professional looks for the following features that may be related to malnutrition: 1. 2. 3. 4. ```

Answer 74

1. Excessive or inadequate body fat 2. Paleness 3. Bruises 4. Brittle hair

Question 75

True or False: Singe 24-hour food recalls are most useful for estimating dietary intake for groups, whereas multiple recalls and dietary histories are generally used for assessment of individual diets.

Answer 75

True

Question 76

True or False: Nearly 1/4 of all infants and 10% of young children in the U.S. participate in the WIC program.

Answer 76

False: Nearly 1/2 of all infants and 25% of young children in the U.S. participate in the WIC program.

Question 77

A 1 cup serving of vegetables includes 1 cup of raw or cooked vegetables or ____ cups of leafy salad greens.

Answer 77

2 cups

Question 78

A 1 cup serving of fruit includes 1 cup of raw or cooked fruits or 100% fruit juice, or ____ cup of dried fruit.

Answer 78

1/2 cup

Question 79

This diet was originally published as a diet that helps control mild and moderate high blood pressure.

Answer 79

the DASH diet.

Question 80

Humans need 1.___ amino acids. | 2. ___ are essential, meaning we must get them from our diet.

Answer 80

1. 20 | 2. 9

Question 81

``` Alcohol contains ___ calories per gram. A. 4 B. 5 C. 7 D. 8 ```

Answer 81

C. 7

Question 82

Complex carbohydrates include... 1. 2. 3.

Answer 82

1. starches 2. glycogen, and 3. most types of fiber

Question 83

True or False: The term enriched on a food label means that extra vitamins and minerals have been added to the food to increase its nutritional value.

Answer 83

false