Essentials Of Nutrition
Essentials Of Nutrition NUTR 30300
Popular in Course
Popular in Nutritional Science
This 8 page Class Notes was uploaded by Robin Zieme on Saturday September 19, 2015. The Class Notes belongs to NUTR 30300 at Purdue University taught by John Burgess in Fall. Since its upload, it has received 98 views. For similar materials see /class/208024/nutr-30300-purdue-university in Nutritional Science at Purdue University.
Reviews for Essentials Of Nutrition
Report this Material
What is Karma?
Karma is the currency of StudySoup.
You can buy or earn more Karma at anytime and redeem it for class notes, study guides, flashcards, and more!
Date Created: 09/19/15
Nutrition 303Exam 1 Study Guide 1 Our primary psychological drive to eat that is affected by many external food choice mechanisms is called a hunger b appetite c satiety d feeding 2 Energyyielding nutrients include a vitamins mineral and water b carbohydrates proteins and fats c trace minerals and fatsoluble vitamins d iron vitamin C and potassium 3 The essential nutrients a must be consumed at every meal b are required for infants nut not adults c can be made in the body when they are needed d cannot be made by the body and therefore must be consumed to maintain health 4 Sugars starches and dietary fibers are examples of a proteins b vitamins c carbohydrates d minerals 5 Which nutrient classes are most important in the regulation of body processes vitamins carbohydrates minerals 235 lipids e both a and c 6 A kcal is a a measure of heat energy b measure of fat in food c heating device d term used to describe the amount of sugar and fat in foods 7 A food that contains 10 grams of fat would yield kcal a 40 b 70 c 90 d 120 8 If you consume 300 grams of carbohydrate in a day that you consume 2400kcal the carbohydrates will provide of your total energy intake a 125 b 30 c 50 d 60 9 Which of the following is true about the North American diet a Most of our protein comes from plant sources b About half of the carbohydrates come from simple sugars c Most of our fats come from plant source d Most of our carbohydrates come from starches 10 The is a term used to describe the amount of weight college students gain during the first year college a varisty 8 b stadium 7 c dormitory 12 d freshman 15 11 Anthropometric measurements include a height weight skinfolds and body circumferences b blood concentrations of nutrients c a diet history of the previous days39 intake d blood levels of enzymes activities 12 Foods with high nutrient density offer the nutrients for the calories a least lowest b least most c most lowest d most most 13 A meal ofa bean burrito tossed salad and glass of milk represents foods from all MyPlate food groups except a dairy b protein c vegetables d fruits 14 The Dietary Guidelines for Americans were recently revised in a 2000 b 2005 c 2008 d 2010 H H H H 00 H N N H N The term Daily Value is used on a restaurant menus b food labels c d None of the above medical charts The Tolerable Upper Intake Level or UL is used to a estimate calorie needs of the average person b evaluate the highest amount of daily nutrient intake unlikely to cause adverse health effects c evaluate your current intake for a specific nutrient d compare the nutrient content of a food to approximate human needs The current food label must list a a picture of the product b a uniform and realistic serving size c the RDA for each age group d ingredientsalphabetically Dietary supplements are tightly regulated by the a FDA b USDA c FTC d None of the above The scientific method begins with a a hypothesis bl 0 d observations made and questions asked research experiments publication of research findings The most common type of under nutrition in industrialized nations such as the United States is a anorexia b protein deficiency c obesity d iron deficiency The stomach is protected from digesting itself by producing a bicarbonate b a thick layer of mucus 0 d antipepsin that destroys enzymes hydroxyl ions to neutralize acid The lower esophageal sphincter is located between the a b stomach and dudenum 0 d colon and the anus stomach and esophagus ileum and the cecum N N N N N N N Bile is formed in the A muscular contraction that propels food down the GI tract is called a a sphincter b enterophetatic circulation c gravitational pull d peristalsis Bicarbonate ions HC03quot from the pancreas a neutralize acid in the stomach b are synthesized in the pyloric sphincter c neutralized bile in the duodenum d neutralized the acid in the duodenum Most digestive processes occur in the a mouth b stomach c small intestine d large intestine e colon and stored in the a stomach pancreas b duodenum kidney c liver gallbladder d gallbladder liver Much of the digestion that occurs in the large intestine is caused by a lipase b pepsin c saliva d bacteria Nexium quotthe purple pillquot acts as an a H2 blocker b laxative c analgesic d proton pump inhibitor The study of how food impacts health through interaction with genes is a nutrigenomics b epidemiology c immunology d genetics 30 Energy production that takes place in the cytoplasm is anaerobic metabolism because it does not require a water b oxygen c anabolic steroids d anaerobic bacteria W W W W W U3 U1 W W W 00 Digested white sugar is broken into The recommended daily intake for fiber is approximately Dietary fiber raises blood cholesterol levels 73 speeds up transit time for food through the digestive tract c causes diverticulosis d causes constipation When the pancreas detects excess glucose it releases the a enzyme amylase b monosaccharide glucose 0 d hormone glucagon hormone insulin Cellulose is an 3 b simple carbohydrate indigestible fiber c energyyielding nutrient d animal polysaccharide and a glucose lactose b glucose fructose 0 d fructose sucrose sucrose maltose Starch is a a complex carbohydrate b fiber 0 d gluten simple carbohydrate Fiber content of the diet can be increased by adding fresh fruits 73 fish and poultry eggs whole grains and cereals both a and d C d e Which form of diabetes is most common a type 1 b type 2 c type3 d gestational grams a 5 b 30 c 100 d 150 39 Glucose galactose and fructose are a disaccharides b sugar alcohols c monosaccharides d polysaccharides 40 One of the components of metabolic syndrome is obesity diabetes avg low blood sugar amp low blood pressure Learning Outcomes Compiled 1St Exam Organized by Chapter Fall 2013 11 De ne the terms nutrition essential nutrient and risk factor 12 Identify three diseases for which poor diet and lifestyle factors contribute to risk 13 Discuss three levels at which nutritionnutrients affect health and provide one example for each 14 Identify the six classes of essential nutrients and list characteristics and examples for each 15 Calculate the total energy provided by a food or meal given macronutrient composition 16 Define Healthy People 2020 17 Identify two key targets for Healthy People 2020 21 Describe the characteristics of desirable nutritional health and inadequate nutrition 22 Describe the relationship between nutrient intake and optimal biological function for nutrients 23 Identify the main kinds of information collected and used in nutritional assessment 24 Define hypothesis and the dependent and independent variable for hypothesis testing 25 Describe the characteristics of epidemiological case control and clinical trial experiments 26 Define the DRI standards for EAR today AI and RDA and indicate how they are used to evaluate adequate nutrient intake 27 Define the UL and describe its use for evaluating safe nutrient intakes 28 Identify three practical tools that individuals can use to choose a diet associated with low risk for disease 29 Dietary Guidelines for Americans 2010 291 Identify three main categories 292 List two recommendations each for foodsfoods components to decrease and foodsnutrients to increase 210 List the purpose and a key recommendation for the 2008 Physical Activity Guidelines 211 Describe the rationale for organizing food groups 212 Identify the food groups in the ChooseMyPlate plan 213 Identify one key nutrient for each group 214 Read a food label identify and interpret the following 2141 Serving size servings per container 2142 List of nutrients amounts and DV 2143 Reference standards for DV 2144 Ingredient list characteristics 2145 Comparative and Absolute Nutrient Claims 2146 Health Claims 215 List two general ways to describe the diet 216 Identify three common errors with estimating dietary intake 31 Distinguish between hunger and appetite 32 Identify the arrangement structure of the gastrointestinal tract and major accessory organs 33 Describe the processes of digestion absorption and elimination of food and the GI location ofmajor processes 34 Describe two mechanisms of nutrient absorption at the cellular level 41 Name the three main monosaccharides in the diet 42 Name the three main disaccharides in the diet and de ne their monosaccharide composition 43 Compare and contrast relative sweetness of simple sugars 44 Name the digestible complex carbohydrates from plant and animal sources 45 Describe the process of digestion and absorption of carbohydrates 46 Describe the causes and potential treatment strategies for lactose malabsorption 47 Contrast average perceived sweetness levels among alternative sweeteners 48 Identify alternative sweeteners and contrast characteristics and typical uses 49 Identify food sources of carbohydrate on a food label
Are you sure you want to buy this material for
You're already Subscribed!
Looks like you've already subscribed to StudySoup, you won't need to purchase another subscription to get this material. To access this material simply click 'View Full Document'