Nutrition Final Exam # study

Question 1

Identify the ways that nutrition affects health

Answer 1

Nutrients support growth, maintenance and repair of the body. The roles of nutrients include: Enerygy, Structure (growth, maintenance repair) and Regulation

Question 2

Identify the six major nutrients, their roles in the body, and the calorie values of the three macronutrients and alcohol.

Answer 2

Energy-yielding:(have calories) Macro
1. Carbohydrates- 4 calories per Gram
2. Fats (lipids)- 9 calories per Gram
3. Protein - 4 Calories Per Gram
      Alcohol (not included as a nutrient)- 7 Calories per Gram

Helper (regulator): (have no calories-Micro_

4. Vitamins (13)
5. Minerals (25)
6. Water-macro

Question 3

List and define the 5 Characteristics of a healthy diet

Answer 3

1. A=Adequacy: food provides enough essential nutrients
2. B=Balace:
3. C=Calorie Control
4. M= Moderation
5. V=Variety

Question 4

Identify Characteristics of the scientific research process

Answer 4

1. Observation and Question
2. Hypothesis and prediction
3. Experiment
4. Results and interpretations
5. Theory

Question 5

Related to scientific process: Gold Standard Study

Answer 5

1. Large, randomly chosen (unbiased)
2. Double Blind
3. Placebo-controlled
4. Crossover design-subects recieve a sequesnce of different treatments
5. control for variable
6. Peer reviewed in a good journal

Question 6

Identify the stages of behavior change

Answer 6

1. Precontemplation:not considering a change
2. Contemplation: admit that change may be needed
3. Preparation: Preparing to change a specific behavior
4. Action: committing time and energy to making a change
5. maintenance: striving to integrate the new behavior into daily actions
6. Adoption/Moving on: former behaivior is gone

Question 7

Recognize characteristics of accurate and questionable nutrition info

Answer 7

Credentials :RD, Ph. D.
Qualified nutrition professionals: based on education experience
On the web

Question 8

Use conversion equivalents

Answer 8

3t/T 16T/c 8 (fl) oz/c 2.2 lbs/kg 4c/qt 28.35g/oz 16 oz/lb 454g/lb

Question 9

Define DRI

Answer 9

Dietary Reference Intakes: A set of four lists of values for measuring the nutrient intakes of healthy people. The four lists are Estimated Average Requirements (EAR), Recommended Dietary Allowances (RDA), Adequate Intake (AI), and Tolerable Upper Intake Levels (UL

Question 10

Define RDA

Answer 10

Recommended Dietary Allowance -

Question 11

Define AI

Answer 11

Adequate Intake

Question 12

UL

Answer 12

Tolerable Upper Intake Levels

Question 13

EAR

Answer 13

Estimated Average Requirements

Question 14

DV

Answer 14

Daily Value

Question 15

AMDR

Answer 15

acceptable Macronutrient Distribution Ranges-values for carbs, fat, protein expressed as a % of total daily calorie intake

- 45-60% of calories from carbs
- 20-35% of calories from fat
- 10-35% of calories from protein

Question 16

Identify the purposes of the Dietary guidelines for Americans

Answer 16

Purpose: Address the problems of undernutrition and overnutrition
Benefits: Achieve a nutrtious diet, which means you will achieve dietary adequacy, balance and variety

Question 17

Recommended amounts of foods from each group for the 2400 calorie level

Answer 17

8 oz grain, 6.5 oz of protien, 3 cups of vegetables, 3 cups of dairy, and 2 cups of fruit

Question 18

Who needs 2000, 2400, or 3000 calories

Answer 18

2,000:19-30 year. old sedentary women, active women 50+ sedentary men 51+
2,400: active women 19-30 active men 51_ and sedentary men 19-30
3.000: active men 19-30

Question 19

Interpret information of food lables, including descriptive terms

Answer 19

High(Excellent): 20% or more of any nutrient
Good: 10%-19% of any nutrient
Healthy: low fat, low trans fat, low saturated fat, cholestorol, low sodium; greater than 10% in one vitamin protien, fiber, iron or calcium
Free: lower than 1%;nothing; trivial amount

Question 20

Estimate the nutrient density of foods from information on nutrition facts label

Answer 20

(# of calories in the food/ your total number of calories [2,000 that we are using for class]) * 100= % of what feed needs to be at least in order to be nutrient dense

Question 21

Recognize the safety and the potential benefits of phytochemicals in foods and the limitations of phytochemicals in dietary supplements. You do NOT need to know the phytochemical and functional food terms or the specific food sources and potential actions.

Answer 21

Safety and benefit from food: your body can absorb the nutrient from food the best, you get more nutrients from food, than pills, safer than pills (less likely to overdose), may play a role in reducing disease risk.
Limitations of supplements: Harder for the body to absorb, alter body functions, no one oversees the safety of phytochemicals, support towards phytochemical labels that make structure-function claims are weak or nonexistent, and supplements can overwhelm the body’s defenses.

Question 22

Describe the major functions and location of the organs and secretions of the digestive system.

Answer 22

• Mouth/Esophagus: Carbohydrates begin to be broken down by enzymes in the mouth
• Stomach: Major site of protein digestion
• Pancreas: Secretes insulin and glucagon, which impact blood sugar levels
• Liver: PRODUCES bile
• Gallbladder: STORES bile
• Small Intestine: Carbohydrate digestion via enzymes
• Large Intestine: Water absorption

Question 23

Describe the mechanical and chemical digestive processes in order of their occurrence in the body.

Answer 23

• Mouth: Mechanical and chemical digestion; food is made into smaller bits, and the salivary glands breaks down the carbs.
• Esophagus: Peristalsis moves food toward stomach; mechanical
• Stomach: Churns and has chemical digestion (mucus protects the stomach from acid)
• Small Intestine: Chemical and mechanical. Breaks polysaccharides to disaccharides, then the villi breaks down the disaccharides to monosaccharides (glucose is sent to the liver)
• Large Intestine: Water and electrolytes are absorbed, and fiber is broken down by the bacteria in the large intestines. Mechanical

Question 24

Describe the processes of absorption, transportation, and storage of nutrients.
absorption:

Answer 24

absorption:
transportation: blood and lymph vessels transport the nutrients to their ultimate consumers, the body’s cells.
storage of nutrients: glycogen and adipose tissue

Question 25

Describe common digestive disorders (ulcers, heartburn, constipation, diarrhea, and irritable bowel syndrome), their most common causes, and appropriate treatment.

Answer 25

Ulcer: cause- break in tissue lining, bacteria; treatment- antibiotic Heartburn: cause- stomach acid in the esophagus; treatment- no tight clothing, small meals, avoid irritable foods, no laying down after eating a meal. Constipation: cause- not following the urge; treatment- eat fiber, exercise, drink water, and keep electrolytes up. diarrhea: cause- too much fiber, diet, and stress; treatment- drink water and keep electrolytes up. IBS: cause- influenced by diet, physical inactivity, and stress. strong and weak contractions; treatment- small meals & avoid irritable foods.

Question 26

Describe alcohol metabolism and identify the potential health benefits and negative consequences of alcoholic beverage consumption.

Answer 26

Tiny alcohol molecules start diffusing right through the stomach walls and they reach the brain within a minute. Metabolized by the liver. Takes priority over everything with metabolism. Alcohol produces extra calories, which promotes fat build-up around the liver. PRO: In middle aged people, alcohol might lower heart risk/disease CON: heart disease, inhibits nutrients, poor diet- obesity, violence, mental retardation, cancer, F.A.S (fetal alcohol syndrome), and car accidents. Overall: cons outweigh the pros

Question 27

ow and use carbohydrate vocabulary, and identify food sources of digestible carbohydrates.

Answer 27

monosaccharides: Galactose Glucose and Fructose disaccharides: Lactose Maltose Sucrose polysaccharides: Starch: breaks down to maltose; Glycogen: stores in liver and muscle then once those are full, they turn to fat; fiber. FOOD SOURCES: Grains, Fruit, starchy vegetables, milk.

Question 28

2. Identify the benefits of fiber, its mechanisms, recommendations for intake, and food sources.

Answer 28

Benefits: lowers blood cholesterol, lowers blood pressure, and promotes healthy weight. Mechanism: Fiber makes us feel full, associated with healthy foods; as fiber goes through bile, it takes the cholesterol with it; regulates blood glucose which regulates blood pressure. Recommendation: 25 grams per day for women; 38 grams per day for males Food sources: plants, grains, fruits and vegetables, legumes.

Question 29

Distinguish between refined, enriched, and whole-grain foods and identify examples of whole grains.

Answer 29

Refined: Only contains endosperm; takes out the germ and the bran of whole grain. Enriched: All the nutrients that were taken out are put back in. Whole grain: Grain is used in full; nothing is done to it. Ex.) whole wheat, 100% wheat, whole grain, barley, brown rice, or rye.

Question 30

Describe carbohydrate digestion and absorption and the body’s use of glucose.

Answer 30

Polysaccarhides and Disaccharides broken down into monosaccharides that can be absorbed through the cells lining the small intestine.

Question 31

Explain lactose intolerance and describe appropriate treatment.

Answer 31

Lactose intolerance: insufficient enzyme to digest lactose. Sometimes low lactase production is secondary to disease. Treatment: limited quantities of milk, especially with foods; yogurt and cheese acceptable; over the counter enzyme pills and drops.

Question 32

Discuss the types, causes, symptoms, and management of diabetes.

Answer 32

Types & cause: Diabetes 1- genetic, autoimmune disease, insulin-secreting cells of the pancreas are destroyed; Diabetes 2- caused from being overweight Symptoms: excessive hunger, excessive urination and thirst, weight loss w/ nausea, easily tired, weakness, irritability, itching, drowsiness, slow healing of cuts and bruises, blurred vision, and pain in the legs, feet or fingers. Management: maintain blood sugar levels as close to normal as possible, daily multiple blood testing, diabetes self-management classes, exercise, medication, and regular medical follow-up care.

Question 33

Types & cause: Diabetes 1- genetic, autoimmune disease, insulin-secreting cells of the pancreas are destroyed; Diabetes 2- caused from being overweight Symptoms: excessive hunger, excessive urination and thirst, weight loss w/ nausea, easily tired, weakness, irritability, itching, drowsiness, slow healing of cuts and bruises, blurred vision, and pain in the legs, feet or fingers. Management: maintain blood sugar levels as close to normal as possible, daily multiple blood testing, diabetes self-management classes, exercise, medication, and regular medical follow-up care.

Answer 33

Types & cause: Diabetes 1- genetic, autoimmune disease, insulin-secreting cells of the pancreas are destroyed; Diabetes 2- caused from being overweight Symptoms: excessive hunger, excessive urination and thirst, weight loss w/ nausea, easily tired, weakness, irritability, itching, drowsiness, slow healing of cuts and bruises, blurred vision, and pain in the legs, feet or fingers. Management: maintain blood sugar levels as close to normal as possible, daily multiple blood testing, diabetes self-management classes, exercise, medication, and regular medical follow-up care.

Question 34

dentify the current DRI and Dietary Guidelines for Americans recommendations for carbohydrate intake.

Answer 34

DRI Recommendation: 130 grams per day. Dietary guidelines for americans 45-65% of calories be from carbs 9

Question 35

Identify factors shown by research to cause obesity and diabetes, and identify factors that don’t cause obesity.

Answer 35

Cause: calorie intake is greater than outtake/expenditure | Factors that don’t cause obesity: sugar, refined sugars, and refined grains.

Question 36

Describe celiac disease, including what happens in the digestive tract, the consequences, how it is diagnosed, and what foods need to be avoided.

Answer 36

Celiac Disease: autoimmune response to protein in wheat, barley, and rye. What happens in digestive tract: Villi are flattened and destroyed, reducing nutrient absorption. Consequences/symptoms: reduced growth in children, nausea, vomiting, and diarrhea. How it is Diagnosed: it is not diagnosed on the basis of symptoms, but on blood tests and intestinal biopsy. Foods to avoid: wheat, barley, rye, and any product that are made from them.