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Thread: nutrition test #1

  1. #1
    net_freak is offline Senior Member Post Graduate net_freak has a reputation beyond repute net_freak has a reputation beyond repute net_freak has a reputation beyond repute net_freak has a reputation beyond repute net_freak has a reputation beyond repute net_freak has a reputation beyond repute net_freak has a reputation beyond repute net_freak has a reputation beyond repute net_freak has a reputation beyond repute net_freak has a reputation beyond repute net_freak has a reputation beyond repute
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    Default nutrition test #1



    nutrition test #1


    Question Answer
    which of the following represents a food choice based on a negative association? an elderly gentleman who refuses a peanut butter and jelly sandwich because he deems is a childs food
    which of the following nutrients does NOT yield energy during its metabolism? vitamins
    gram for gram, which of the following provides the most energy? fats
    what is the kcalorie value of a meal supplying 110 g of carbgohydrates, 25 g of protein, 20 g of fat and 5 g of alcohol? 755
    Recommended dietary allowances my be used to assess dietary nutrient adequacy
    the recommendation for energy that is set at the average of the population's estimated requirement is estimated energy requirement
    the dietary reference intakes my be used to plan and evaluate diets for healthy people
    in setting dietary reference intakes for nutrients, the DRI committee makes all of the following assumptions EXCEPT people buy their foods exclusively at health foods stores
    inspection of hair, eyes, skin and posture is part of the nutrition assessment component known as physical examination
    what are the six diet-planning principles of diet planning: adequacy, balance, kcalorie control, nutrient density, moderation and variety
    nutrient density refers to foods that provide more nutrients than kcalories relative to the RDA
    in planning a healthy diet, all of the following tools would be helpful EXCEPT an internet website
    food exchange systems were originally developed for people with diabetes
    according to nutrition labeling laws, the amounts of what two vitamins must be listed on the package label Vitamins a and c
    during the 1940, to help the nation improve their nutrient status, nutrition scientists developed recommended dietary allowances
    Proteins are considered the building blocks of life
    nearly every chemical reaction in the body is activated by vitamins
    what foods form the foundation for the USDA food guide grains and cereals
    a serving a raw vegetables versus cooked vegetables is one cup raw versus one-half cup cooked
    In which of the following are ample amounts of carbohydrates almost always found plant foods
    which of the following is NOT a simple carbohydrate starches
    which of the following is known as blood sugar or dextrose glucose
    what is the reaction that links two monosaccharides together condensation
    what is the principal carbohydrate of milk lactose
    glycogen is stored mainly in which of the following tissues muscle and liver
    what is the primary organ that converts fructose to glucose following absorption liver
    gluconeogenesis is a term that describes the synthesis of glucose from a non-carbohydrate substance
    which of the following is a feature of diabetes dietary management would focus on total carbohydrate intake rather than type of carbohydrate
    athletes or active individuals who require large amounts of energy should consume a diet high in carbohydrate
    which of the following statements is the most accurate regarding studies documenting hyperactivity and sugar intake in children there is very little evidence to support the statement that sugar causes hyperactivity
    what are cellulose, pectin, hemicellulose, and lignin fibers
    which of the following is an example of the difference between the chemical bonds in starch and those in cellulose cellulose bonds are not hydrolyzed by human enzymes
    which of the following plays a major role in the breakdown of certain types of dietary fiber reaching the large intestines bacteria
    water-soluble fibers included all of the following EXCEPT lignins
    which of the following fibers is a water-insoluble cellulose
    according to the american dietetic association, what is the recommended daily intake of dietary fiber 20-35g
    which of the following provides the most fiber one-half cup of split peas
    which of the following is characteristic of dietary fibers classified according to solubility in water
    which of the following is a feature of the pectins they are used to thicken jelly
    when we eat white bread the part of the wheat grain what we are eating is the endosperm
    what are cellulose, pectin, hemicellulose, and lignin fibers
    which of the following is an example of the difference between the chemical bonds in starch and those in cellulose cellulose bonds are not hydrolyzed by human enzymes
    which of the following describes the compound phytic acid nonnutrient component of plant seeds
    high levels of dietary fiber intake probably protect us from all of the above (breast cancer, rectal cancer, colon cancer)
    in patients with inflammatory bowel disease or crohn's disease, high fiber intakes may benefit them by normalizing the intestinal contents throughout the colon
    in order to increase fiber intake, people with type 2 diabetes would be encouraged to eat all of the following foods EXCEPT orange juice
    what is the chemical composition of fats fatty acids and glycerol
    which type of fatty acid is found in high amounts in olive oil monounsaturated
    characteristics of hydrogenated oils include all of the following EXCEPT products containing them become rancid sooner, contributing to a shorter shelf life
    an oil that is partially hydrogenated sometimes changes one or more of its double-bond configurations from cis to trans
    which of the following is an omega-3 fat docosahexaenoic acid
    which of the following is a good source of eicosapentaenoic acid tuna
    what type of compound is lecithin phospholipid
    which of the following is NOT a destination for cholesterol accumulates on walls of veins
    in the digestion of fats, emulsifiers function as detergents
    what lipoprotein is responsible for transporting cholesterol back to the liver from the periphery high-density lipoprotein
    the best energy source for strenuous aerobic-type activities, such as hiking is triglycerides
    lipoproteins all of the above: transport lipids through a watery medium, the blood; are protein-based vehicles for the transport of lipids; are composed of lipids and proteins
    blood cholesterol is impacted by all of the above: lifestyle, nutrition, heredity
    fat substitutes were developed to help control kcalories in foods
    reducing which of the following foods can reduce triglyceride levels a and b: alcohol, sweets
    a LOW risk of cardiovalcular disease correlates with high blood levels of high-density lipoproteins
    among the following, which would be the LEAST effective method to control blood cholesterol levels eat more insoluble fiber
    the result of blood tests that reveal a person's total cholesterol and triglycerides are called a lipid profile
    studies show that diets high in fish oils lead to lower blood pressure
    which of the following describes a recognized relationship between dietary fat and cancer high saturated fat intake raises the risk for prostate cancer
    according to the 2005 dietary guidelines, what is the upper limit of fat that should be consumed by healthy person 35%
    according tot he daily value, what should be the maximum daily intake of cholesterol 300 milligrams
    which of the following is a drawback of olestra consumption it inhibits absorption of vitamin E
    the american heart association recommends the percentage of total calories that come from fat should not exceed 30%
    a person can reduce fat in a diet that has meat as its base by both a and b: selecting leaner cuts of meat, choosing chicken or fish occasionally
    some people who eat high-meat diets may have a great risk for all of the above: cardiovascular disease, colon cancer, obesity
    high fat intakes can be justified if a person is performing manual labor for long periods of time
    the basis of a mediterranean diet consists of all of the above: olive oil as the primary fat, fruits and vegetables as the basis, lots of grains and breads
    most people who consume a mediterranean diet usually do not suffer from cardiovascular disease
    if you wanted to reduce the fat and kcalories in a 10-ounce portion of prime rib you could eat 5 ounces and take the rest home for the next day
    reducing fat intake for a person with type 2 diabetes can be accomplished by increasing fruits and vegetables



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  2. #2
    great_gamer is offline Senior Member Post Graduate great_gamer has a reputation beyond repute great_gamer has a reputation beyond repute great_gamer has a reputation beyond repute great_gamer has a reputation beyond repute great_gamer has a reputation beyond repute great_gamer has a reputation beyond repute great_gamer has a reputation beyond repute great_gamer has a reputation beyond repute great_gamer has a reputation beyond repute great_gamer has a reputation beyond repute great_gamer has a reputation beyond repute
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    Default nutrition test 1


    nutrition test 1


    Question Answer
    Nutrients components of food that are required for our bodies functions - carbs, protiens, fats, minerals, vitamins and water
    Calorie measurements of energy of food - carbs, proteins and fats
    Essential Nutrients vital to get that nutrient from the food that we eat because the body cannot make it on its own
    5 characteristics of nutritious diet Adequacy, Balance, Calorie Control, Moderation, Variety
    Adequacy providing all the essential nutrients and energy
    Balance providing foods from all food groups
    Calorie Control knowing if there is too many or too few
    Moderation setting limits for certain nutrients
    Variety different items within the food groups
    Dietary Guidelines devised to promote health and reduce the risk for chronic disease
    Nutrient Density measuring nutrients per calorie of food
    nutrition Experts Dietition
    DRI Dietary Reference Intakes (guidelines nutrient intakes 4 healthy ppl used to determine the RDA)
    RDA Reccomended Dietary Allowence (amount of nutrients considered adequate 2 prevent deficiency)
    AI Adequate intake (quide to establish nutrient intakes when a RDa cannot be determined)
    EAR Estimated Average REquirment (guidelines based on age and gender, used 4 RDA)
    to maintain weight calories in = calories out
    Estimating energy requirements appropriate amount of calories or energy a person needs
    Food Groups Grains, veges, fruits, milk, meat and beans
    Phytochemicals chemicals found in plants. not vitamins or minerals. helath benifits. some mimick hormones and antioxidents
    arteries carry blood away from the heart - nutrient rich blood
    veins carry blood toward the heart
    capillaries smallest blood vessels, transition between arteries and veins
    hormones chemical messengers. Controlling relase of enzymes and bile
    Digestive Tract (GI Tract) breaking down food - begins in mouth. muscular tube. Acts through Peristalsis
    Peristalsis squeezing of musclesof digestive tract. wave like motions
    sphincter vaulves. (like doors shutting down the tract) slowed by alcahol and fatty foods.
    chyme a partialy digested food bollus (mass)
    Pylorus - pyloric sphincter valves seperates stomach from small intestine
    Small Intestine where food/nutrients are being apsorbed
    Gastric juice digestive excretion of the stomach
    Mucus lining of stomach to protect from acid
    Bile used during fat digestion
    Emulsifier helps mix watery substances with fatty substances
    pancreatic juices releases enzymes to help break dwon food into tiniest pieces
    Bicarbonate nuetralizer for acidic food released in the small intestine
    Gual Bladder stores bile, liver makes it
    Allicin Garlic. Lowering cholersterol levels
    Lignans (flaxseed) anticancer
    Flavonoids grains, tea, wine and choc. antioxidents some cancer fighting properties and help decrease diseases




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