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UA / food and nutrition / NHM 101 / What is the acceptable macronutrient distribution range for each of th

What is the acceptable macronutrient distribution range for each of th

What is the acceptable macronutrient distribution range for each of th

Description

School: University of Alabama - Tuscaloosa
Department: food and nutrition
Course: Intro Human Nutrition
Professor: Lori greene
Term: Spring 2017
Tags:
Cost: 50
Name: NHM 101Study Guide 1
Description: This is a 45 question practice test I created. The majority is multiple choice, but there are a few matching and true/false questions. This study guide covers the material that will be on the exam (Chapters 1-3 and Highlights 1-2)
Uploaded: 02/08/2017
8 Pages 276 Views 3 Unlocks
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1. Which of the following is an energy yielding nutrient?  


What is the acceptable macronutrient distribution range for each of the macronutrients?



A) Vitamin A  

B) Iron  

C) Lipids  

D) Calcium  

2. Which of the following is not absorbed?  

a) Lipids  

b) Proteins  

c) Vitamins  

d) Fiber  

3. Match the following examples to the food choice influence:  

A) Going out with friends ______ Values  

B) Growing up in India ______ Positive/Negative Associations  C) Being bored ______ Culture/Ethnicity  D) Paying $2 for a Big Mac vs $5 for a salad ______ Income  

E) The only restaurant nearby is Cracker Barrel ______ Availability/ Convenience  F) Always having dessert after dinner ______Body weight/ image  G) Not eating meat because you love animals ______Social Interactions  H) Not liking spicy food ______ Emotions  


The rda (recommended daily allowances) for nutrients are generally what?



I) Eating a banana for the potassium ______ Preferences  J) Going with the lower calorie option ______ Health Benefits  K) Avoiding popcorn because you choked on it once ______ Habit  

 

4. Based on the nutrition label on the left, how many calories are  

in the entire box of granola?  

5. Based on the nutrition label on the left, how many calories  

come from fat in one serving?  


Is “diets high in calcium promote strong bones” a nutrient, health, or structure-function claim?



6. Based on the nutrition label on the left, how many calories  If you want to learn more check out How is the american adolescent population changing?

from carbohydrates in two servings?  

7. Based on the nutrition label on the left, how many calories  

come from protein in one serving?  

8.Based on the nutrition label on the left, what percent of calories  

come from carbs in one serving?  

9.Based on the nutrition label on the left, what percent of calories  

come from fat in two servings?  

10. Is “Promotes a healthy digestive system” a Nutrient, Health, or Structure-Function Claim?

11. Which of the following is correct?  

a) Heart to arteries to capillaries to veins to heart  

b) Heart to capillaries to veins to arteries to heart  

c) Heart to veins to capillaries to arteries to heart  

d) Heart to arteries to veins to capillaries to heart  

12. What is the Acceptable Macronutrient Distribution Range for each of the macronutrients?  Carbohydrates ________  

Proteins _____________  We also discuss several other topics like What are the major factors of social change?

Fats/lipids ___________  

13. The RDA (Recommended Daily Allowances) for nutrients are generally  

a) The minimum amounts that average people need  

b) Designed to meet the needs of almost all healthy people  

c) Designed to prevent deficiency disease in half the population  

d) The maximum amount from all sources that appears safe for most healthy  people  

14. What is established first?  

a) EAR  

b) RDA  

c) AI  

d) UL  

15. Is “Diets high in calcium promote strong bones” a Nutrient, Health, or Structure-Function Claim?  16. True or false: Fat soluble compounds enter the lymphatic system  

17. Height and weight are examples of which component of the Nutrition Assessment?  a) Historical Information  

b) Anthropometric Data  

c) Physical Examination  

d) Laboratory Tests  

18. What Dietary Reference Intake value is used when an RDA cannot be established?  

19. Which of the following is NOT a 2020 Nutrition and Weight Status objective?  a) Eliminate food insecurity among children in U.S. households  

b) Reduce consumption of sodium, trans fat, and processed sugars  Don't forget about the age old question of What is it called when you can feel emotions?

c) Reduce the consumption of carbohydrates in pregnant women  

d) Increase the contribution of whole grains to the diet

20. Is “Low-Fat” a Nutrient, Health, or Structure-Function Claim?  

21. What is the Estimated Average Requirements (EAR)?  

a) Amount of a nutrient needed by 98% of people  

b) Average daily amount of a nutrient that seems sufficient but is not proven  c) Average daily amount of a nutrient needed by 50% of people  

d) Average weekly amount needed by 50% of people  

22. Which of the following can be labeled as “Salt Free”?  

a) A granola bar with 190 mg of sodium  

b) A bag of crackers with 4 mg of sodium  

c) Pasta with 500 mg of sodium  

d) Ramen noodle pot with 2 g of sodium  We also discuss several other topics like Does the total energy of a system remain constant?

23. If someone on a 2,300 kcal diet want to consume 40% of their kcal from carbs, how many grams  of carbs should they consume?  

24. What is a nutrient?  

a) The energy in food that has the capacity to do work  

b) Chemical substances that assist with the energy release process but do not provide energy  c) Any chemical substance that only provides energy  

d) A chemical substance that provides energy and aids in growth, maintenance, and repair  We also discuss several other topics like How does moment-to-moment affect development?
Don't forget about the age old question of Why is there no regular army?

25. Which of the following is something that might discredit a health claim?  a) Claiming a food or product is “natural” or “does it all”  

b) Hearing about it from the media  

c) Seeing it is backed by several research investigations  

d) Hearing about it from your doctor or dietitian  

26. Based on the diagram on the  

left, what is B?  

a) Esophagus  

b) Large intestine  

c) Small intestine  

d) Mouth  

27. Based on the diagram on the  

left, what is E?  

a) Esophagus  

b) Large intestine  

c) Small intestine  

d) Mouth

28. What is the role of gastrin?  

a) Stimulates the pancreas to secrete bicarbonate and enzyme rich juices into the small  intestine to alkalize pH, digest fat and protein, and slow down GI tract motility  b) Stimulates the pancreas to secrete sodium bicarbonate into the small intestine to alkalize  the pH  

c) Stimulates the gall bladder to secrete bile to emulsify fats  

d) Stimulates glands in the stomach to secrete hydrochloric acid to maintain an acidic pH  

29. Which of the following does NOT go in the vegetable group?  

a) Legumes  

b) Potatoes  

c) Nuts  

d) Tomatoes  

30. What is the regulation on labeling a food as “organic”?  

a) It must be grown in a greenhouse  

b) 95% of the product must meet USDA standards  

c) 100% of the product must meet USDA standards  

d) 50% of the product must meet USDA standards  

31. What is the role of secretin?  

a) Stimulates the pancreas to secrete bicarbonate and enzyme rich juices into the small intestine  to alkalize pH, digest fat and protein, and slow down GI tract motility  

e) Stimulates the pancreas to secrete sodium bicarbonate into the small intestine to alkalize  the pH  

f) Stimulates the gall bladder to secrete bile to emulsify fats  

g) Stimulates glands in the stomach to secrete hydrochloric acid to maintain an acidic pH  

32. What are Dietary Guidelines?  

a) Laws set in the production of food for schools  

b) Evidence based recommendations about the components of a healthy a nutritionally  adequate diet  

c) Rules to follow to be perfectly healthy  

d) Evidence based recommendations for treating illnesses  

33. What is nutrient density?  

a) Measure of the energy in food relative to its weight  

b) Measure of nutrients in a food relative to other versions of that same food  c) Measure of the nutrients in food relative to its weight  

d) Measure of energy in a food relative to other versions of that same food

34. What is energy (calories) density?  

a) Measure of the energy in food relative to its weight  

b) Measure of nutrients in a food relative to other versions of that same food  c) Measure of the nutrients in food relative to its weight  

d) Measure of energy in a food relative to other versions of that same food  

35. Where does the majority of digestion take place?  

a) In the mouth  

b) In the stomach  

c) In the large intestine  

d) In the small intestine  

36. What is the purpose of microvilli?  

a) To absorb fats into the blood stream  

b) To move nutrient particles along in the large intestine  

c) To trap nutrient particles and transport them into the cells  

d) To prevent the absorption of unwanted nutrient particles  

37. Which nutrients bypass the liver initially?  

a) Proteins  

b) Carbohydrates  

c) Fats  

d) Vitamins  

38. Which nutrient is NOT one that might be lacking in a vegetarian’s diet?  

a) Iron  

b) Zinc  

c) Vitamin D  

d) Vitamin A  

39. True or False: Bile is an enzyme that digests fat.  

40. What is simple diffusion?  

a) The passage of nutrients through the cell membrane using energy and transport carriers  b) The passage of nutrients through the cell membrane using transport carriers  c) The passage of nutrients through the cell membrane  

d) The passage of nutrients through the cell membrane using other nutrients  

41. What is active transport?  

a) The passage of nutrients through the cell membrane using energy and transport carriers  b) The passage of nutrients through the cell membrane using transport carriers  c) The passage of nutrients through the cell membrane  

d) The passage of nutrients through the cell membrane using other nutrients

42. What is facilitated diffusion?  

a) The passage of nutrients through the cell membrane using energy and transport carriers  b) The passage of nutrients through the cell membrane using transport carriers  c) The passage of nutrients through the cell membrane  

d) The passage of nutrients through the cell membrane using other nutrients  

43. Match the body opening with the sphincter located there:  

A) Pharynx to esophagus Ileocecal valve  B) Esophagus to stomach Upper Esophageal Sphincter  C) Stomach to small intestine Lower Esophageal Sphincter  D) Small intestine to large intestine Pyloric Sphincter  

44. Where are microvilli located and what is their purpose?  

a) They are small muscles in the small intestine used for absorption  

b) They are fingerlike projections throughout the GI tract used for absorption  c) They are fingerlike projections in the small intestine used for absorption  d) They are fingerlike projections throughout the GI tract used for moving food  

45. Which of the following is NOT true of fiber?  

a) It is digested in the GI tract and then excreted  

b) It helps exercise the GI tract to keep its muscles strong for peristalsis  c) When fermented by bacteria, it results in gas, fat fragments, and water  d) It moves minerals, bile, contaminants, and additives out of the body

ANSWER SHEET  

1. C  

2. B  

3. ___G___ Values  

 ___K___ Positive/Negative Associations  ____B__ Culture/Ethnicity  

 ___D___ Income  

___E___ Availability/ Convenience  

 ___J___Body weight/ image  

 ___A___Social Interactions  

 ___C___ Emotions  

 ___H___ Preferences  

 ___I___ Health Benefits  

__F____ Habit  

4. 1840 kcal  

5. 72 calories  

6. 296 kcal  

7. 12 kcal  

8. 64%  

9. 31%  

10. Structure Function Claim  

11. A  

12. Carbohydrates _45%-65%__  

Protein _____ 20% -35%___  

Fats/Lipids __20% - 35%___  

13. B  

14. A  

15. Health Claim  

16. True  

17. B  

18. Adequate intake  

19. C  

20. Nutrient claim  

21. C  

22. B  

23. 230 g  

24. D  

25. A  

26. C  

27. A  

28. D  

29. C  

30. B  

31. E

32. B  

33. B  

34. A  

35. D  

36. C  

37. C  

38. D  

39. False  

40. C  

41. A  

42. B  

43. A) Upper Esophageal Sphincter  B) Lower Esophageal Sphincter  C) Pyloric Sphincter  

D) Ileocecal Valve  

44. C  

45. A

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