Copy and Edit

Nutr 2360

Description

EXAM 1 practice test
Elissa Atkinson
Quiz by Elissa Atkinson, updated more than 1 year ago
Elissa Atkinson
Created by Elissa Atkinson almost 4 years ago
2
0
0

Resource summary

Question 1

Question
A substance that provides nourishment essential for growth and maintenance of life
Answer
  • Nutrient
  • Essential Nutrient
  • Carbs
  • Water

Question 2

Question
What are the six classes of nutrients
Answer
  • Carbs
  • Lipids
  • Protein
  • Water
  • Vitamins
  • Minerals
  • Sugar
  • Dairy

Question 3

Question
Which of the six nutrients are macronutrients?
Answer
  • Water
  • Lipids
  • Minerals
  • Protein
  • Carbs
  • Vitamins

Question 4

Question
Which of the six nutrients are micronutrients?
Answer
  • water
  • vitamins
  • protein
  • carbs
  • lipids
  • minerals

Question 5

Question
Which of the nutrients is organic?
Answer
  • carbs
  • protein
  • vitamins
  • lipids
  • all of the above

Question 6

Question
Which of nutrients are inorganic?
Answer
  • water and minerals
  • vitamins and minerals
  • water and lipids
  • carbs and lipids

Question 7

Question
Which of the six nutrients is energy-yielding?
Answer
  • lipids
  • carbs
  • protein
  • water
  • vitamins
  • minerals

Question 8

Question
Can't be synthesized by body, therefore must be consumed through diet
Answer
  • Nutrient
  • essential nutrient
  • vitamins

Question 9

Question
[blank_start]Macro[blank_end]:needed in large quantities.(hydrogen.carbon.oxygen.nitrogen) [blank_start]Micro[blank_end]: needed in minute quantities. (Zinc, iron, sodium, etc.)
Answer
  • Macro
  • Micro
  • Micro
  • Macro

Question 10

Question
a dietary calorie is the amount of energy required to increase the temperature of [blank_start]1kg[blank_end] of water by [blank_start]1degree Celsius[blank_end]
Answer
  • 1kg
  • 2 kg
  • 1 g
  • 2 g
  • 1 degree Celsius
  • 1 degree Fahrenheit
  • 2 degree Celsius
  • 2 degree Fahrenheit

Question 11

Question
what are carbs comprised of?
Answer
  • Carbon.hydrogen.oxygen.
  • Iron.hydrogen.oxygen.
  • Carbon.hydrogen.nitrogen.

Question 12

Question
How much energy do carbs yield?
Answer
  • 4 kcal/g
  • 9 kcal/g
  • 7 kcal/g

Question 13

Question
Simple carbs
Answer
  • fruit
  • sugar
  • blood
  • glucose
  • glycogen
  • starch
  • fiber

Question 14

Question
Complex carbs
Answer
  • sugar
  • blood
  • glucose
  • fruit
  • starch
  • fiber
  • glycogen

Question 15

Question
What are lipids comprised of?
Answer
  • Carbon.hydrogen.oxygen.
  • Carbon.potassium.oxygen.
  • Carbon. hydrogen. nitrogen.

Question 16

Question
lipids basic unit
Answer
  • fatty acid
  • nucleic acid
  • amino acids
  • glucose

Question 17

Question
How much energy do lipids yield?
Answer
  • 9kcal/g
  • 4kcal/g
  • 7kcal/g

Question 18

Question
Proteins are composed of what four elements?
Answer
  • Nitrogen.Hydrogen.carbon.oxygen.
  • Nitrogen.potassium.carbon.oxygen.
  • Helium.Hydrogen.carbon.oxygen.

Question 19

Question
Proteins basic unit...
Answer
  • amino acids
  • fatty acid
  • nucleic acids
  • glucose

Question 20

Question
How much energy do proteins yield?
Answer
  • 4kcal/g
  • 9kcal/g
  • 7kcal/g

Question 21

Question
Which vitamins are fat soluble?
Answer
  • D.E.A.K
  • B.E.A.K
  • K.E.B.

Question 22

Question
What vitamins are water soluble
Answer
  • B.C.E.
  • B.C.
  • D.C.

Question 23

Question
Minerals are inorganic or organic?
Answer
  • inorganic
  • organic

Question 24

Question
Na, K, Cl, Ca, P (Needed in grams)
Answer
  • Major Minerals
  • Minor Minerals

Question 25

Question
Fe, Zn, Cu, Se (<100mg daily)
Answer
  • Trace minerals
  • Major minerals
  • Minor minerals

Question 26

Question
Sources of water
Answer
  • food
  • beverages
  • metabolism
  • air

Question 27

Question
Functions of water
Answer
  • Lubricant
  • solvent
  • transportation
  • regulates body temp
  • movement

Question 28

Question
Physiologically active compounds that provide benefits but are not considered essential nutrients
Answer
  • Phytochemicals
  • Zoochemicals
  • anichemicals
  • plachemicals

Question 29

Question
Alcohol yields ___kcal/g
Answer
  • 7 kcal/g
  • 9 kcal/g
  • 4 kcal/g

Question 30

Question
Two types of malnutrition?
Answer
  • overnutrition
  • undernutrition
  • sodium overload
  • nutrient-dense

Question 31

Question
Sub clinical deficiency, not consuming enough nutrients
Answer
  • overnutrition
  • undernutrition
  • malnutrition

Question 32

Question
Toxicities. Excess of energy nutrients like carbs or fat. Obesity.
Answer
  • overnutrition
  • undernutrition
  • malnutrition

Question 33

Question
Addition of nutrient not presently there. Example: vitamin D in milk
Answer
  • fortification
  • enrichment
  • enhancement

Question 34

Question
Replacement of nutrient that was lost during processing
Answer
  • enrichment
  • fortification

Question 35

Question
Steps of the scientific method 1. [blank_start]Observe[blank_end]. 2 [blank_start]Hypothesize[blank_end]. 3 [blank_start]Experiment[blank_end]. 4 [blank_start]Analyze[blank_end]. 5 [blank_start]Conclude[blank_end].
Answer
  • Observe
  • Hypothesize
  • Experiment
  • Analyze
  • Conclude

Question 36

Question
Compares 2 groups of people who are alike, except for one factor. Such as exposure to chemicals or the presence of health effects. Determines if any factor is associated with health effects.
Answer
  • epidemiological study
  • Lab study
  • Interventional human study

Question 37

Question
Done in a lab to see if certain drug/procedure/treatment effects human body in neg or pos way
Answer
  • epidemiological study
  • lab study
  • Interventional human study

Question 38

Question
Purpose to improve health or alter the course of disease
Answer
  • lab study
  • Interventional human study
  • epidemiological study

Question 39

Question
Both patients and researchers are unaware of who is given placebo and who is given real pill
Answer
  • double-blind
  • blind
  • secret
  • anonymous

Question 40

Question
What does CARS stand for
Answer
  • Credibility.accuracy.reasonableness. Support.
  • Can.accuracy.really. Support.
  • Carbs.are.reasonableness. Supported.

Question 41

Question
What is the CARS checklist?
Answer
  • To check credibility of a source
  • To see if your research is valuable
  • To find errors in your writing

Question 42

Question
Key recommendations made in Dietary Guidelines for Americans?
Answer
  • eat fruits and dark leafy green veggies or orange-red yellow veggies
  • low/fat free milk
  • whole milk
  • lean meats and seafood
  • simple carbs
  • whole grain
  • use oils instead of solid fats

Question 43

Question
Which gov organization writes Dietary Guidelines?
Answer
  • USDA
  • FDA
  • CDC

Question 44

Question
Recommendations from Food and Nutrition board
Answer
  • DRI-Dietary reference intake
  • Estimate average requirement (EAR)
  • Recommended dietary allowance (RDA)

Question 45

Question
Evaluates dietary adequacy within a group
Answer
  • Estimate average requirement (EAR)
  • Adequate intake (AI)
  • Dietary reference intake (DRI)

Question 46

Question
Based on EAR, prevents deficiency and chronic disease
Answer
  • Recommended dietary allowance (RDA)
  • Adequate intake (AI)
  • Upper levels (ULs)

Question 47

Question
Needs for healthy individuals
Answer
  • Adequate intake (AI)
  • Upper levels (ULs)
  • Recommended dietary allowance (RDA)

Question 48

Question
Maximum daily intake without adverse health effects
Answer
  • Upper levels (ULs)
  • Adequate intake (AI)
  • Recommended dietary allowance (RDA)

Question 49

Question
What are AMDRs?
Answer
  • Acceptable macronutrient distribution ranges
  • Acceptable micronutrient distribution ranges
  • Adequate macronutrient distribution ranges

Question 50

Question
What are the AMDRs for energy providing macronutrients? Carbs:[blank_start]45-65%[blank_end] Fat:[blank_start]20-35%[blank_end] Protein:[blank_start]10-35%[blank_end]
Answer
  • 45-65%
  • 20-35%
  • 10-35%
  • 20-35%
  • 45-65%
  • 10-35%
  • 10-35%
  • 45-65%
  • 20-35%

Question 51

Question
More calories are absorbed as nutrient
Answer
  • nutrient density
  • energy density

Question 52

Question
Amount of energy (calories)/g of food
Answer
  • nutrient density
  • energy density

Question 53

Question
Leptin's function
Answer
  • Hunger suppressor
  • More adipose tissue=more leptin
  • Promotes weight loss by suppressing appetite and stimulating metabolism
  • promotes weight gain by increasing hunger and lowering metabolic rate
  • more adipose tissue=less leptin

Question 54

Question
Energy expenditure
Answer
  • Basal metabolism (BMR)
  • physical energy
  • thermic effect of food
  • sedentary energy

Question 55

Question
Process of breaking down food into a form the body can use
Answer
  • Digestion
  • Absorption

Question 56

Question
Uptake of nutrients from the GI tract into either the blood or lymph-accomplished by the digestive system
Answer
  • Digestion
  • Absorption

Question 57

Question
Epithelial,muscular and connective tissues. Not smooth. Has surface area increasing lumen, fingerlike projections
Answer
  • mucosa
  • submucosa
  • externa
  • serosa

Question 58

Question
Connective and neural tissues. Contains blood vessel carrying nutrients
Answer
  • mucosa
  • submucosa
  • externa
  • serosa

Question 59

Question
Muscle tissue. Circular and longitudinal smooth muscle layers
Answer
  • mucosa
  • submucosa
  • externa
  • serosa

Question 60

Question
Epithelial and connective tissues that protect GI tract
Answer
  • mucosa
  • submucosa
  • externa
  • serosa

Question 61

Question
Produces proteins and glucose
Answer
  • liver
  • gallbladder
  • pancreas

Question 62

Question
Stores bile produced by liver
Answer
  • liver
  • gallbladder
  • pancreas

Question 63

Question
Produces insulin&glucagon->bloodstream Produces digestive enzymes and releases into GI tract
Answer
  • gallbladder
  • pancreas
  • liver

Question 64

Question
Saliva site of production and function
Answer
  • Mouth Contributes to starch digestion, lubrication, swallowing
  • Urrrwhere Protects GI tract cells, lubricates digesting food

Question 65

Question
Mucus site of production and function
Answer
  • Mouth Contributes to starch digestion, lubrication, swallowing
  • Urrrwhere Protects GI tract cells, lubricates digesting food

Question 66

Question
Aids in fat digestion (emulsifies fat)
Answer
  • bile
  • urine
  • acid

Question 67

Question
Neutralizes stomach acid when it reaches small intestine
Answer
  • Bicarbonate
  • hormones
  • gastrin
Show full summary Hide full summary

Want to create your own Quizzes for free with GoConqr? Learn more.

Similar

Junior Cert Home Economics: Healthy Eating
dembaba987654321
Food
Shane Buckley
High and low risk foods
Bob Read
Dietary requirements through the lifecycle
a stoddart
Diet
tomholman11
Nutrition and Energy Systems.
JoseFINE Capolingua
Applied Poultry Nutrition
Florence Edwards
Nutrition
manu_maus
Vitamins
Zoë Bestel
Nutrition
texttoffee
Nutrition, digestion and excretion
Shubh Malde
Browse Library