Nutrition Final Exam - '10

53 cards

Set 1 of 2


 
  
Created Apr 27, 2010
by
smcpartland

 

 
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  Side A   Side B
1
Which nutrient contains the most calories per gram?
 
Lipids
2
The Dietary Guidelines for Americans include all of the following except
 
don't drink alcohol
3
Three ounces of cooked meat could be represented as
 
deck of cards
4
A person’s choice to order a non-meat dish when dining with a group of vegetarian friends...
 
Social Fa
5
Compounds that help plants resist the attacks of bacteria and fungi, the ravages of free radicals,...
 
phytochemicals 
6
Which of the following is not a primary factor influencing decisions about what we eat?
 
appearance
7
A grain product with added thiamin, riboflavin, niacin, folic acid, and iron to replace those...
 
enriched
8
 How many grams of carbohydrate are in a product that contains 160 calories from carbohydrates?
 
40
9
 Using leavening agents, such as baking soda, to help baked goods rise during baking is...
 
direct additive
10
Which influence on food choices is most closely related to religion, beliefs, and traditions?
 
Cultural
11
Lycopene is commonly found in
 
tomato sauce
12
Carbohydrates, proteins, and lipids are considered
 
macronutrients
13
Ingredients on food labels should be listed in order of
 
decending order by weight
14
Which are the fat-soluble vitamins?
 
Vitamin A, D, E, K
15
The main cause of diverticulosis is due to a diet
 
High in fats and low in fiber
16
What is the difference between the Food Guide Pyramid and the MyPyramid food guidance system?
 
guidelines re-enforce physical activity
17
The starches and sugars found in grains, vegetables, legumes, and fruits are
 
carbohydrates
18
The organization responsible for the food label is the
 
FDA
19
The passage of nutrients and other substances into the walls of the gastrointestinal tract,...
 
absorption
20
A substance continually produced in our cells that, over time, may cause damage to DNA and...
 
Free Radical
21
How many kilocalories are in 21 grams of fat?
 
189
22
The MyPyramid tool
 
encourages personalization as well as variety, proportionality, and moderation
23
Which is not a “red flag” of inaccurate or exaggerated science?
 
recommended by a peer review journal
24
The breaking apart of foods into smaller and smaller units is called
 
digestion
25
A series of muscular contractions that divides and mixes chyme within the small intestine is...
 
segmentation
26
The sugar alcohols include
 
xylitol, sorbitol, mannitol, and lactitol
27
According to the text, GRAS means
 
generally recognized as safe
28
The __________________ states that food additives cannot be approved if they cause cancer in...
 
Delaney Clause
29
Which of the following is a graphic representation of a food guidance system that supports...
 
MyPyramid
30
What are the characteristics of a good vitamin?
 
FIND ANSWER
31
Essential nutrients must be obtained through..
 
diet
32
 _____________ take up stations in tissues and act as scavengers, devouring pathogens...
 
Macrophages
33
Percent Daily Values (PDV) represent a _______ calorie/day diet.
 
2,000
34
Which nutrient is not required to be posted on the Nutrition Facts panel?
 
water
35
All of the following are considered cognitive influences on food choices except
 
religious rituals
36
Calcium-fortified orange juice, breakfast cereal fortified with folic acid, and yogurt with...
 
foods enhanced with functional ingredients
37
Which of the following is not a function of the GI tract? 
 
exchange of oxygen within the blood vessels
38
The majority of digestion occurs in the
 
duodenum
39
Failure of the _______________ sphincter will cause food to slide from the stomach back into...
 
esophageal
40
The preventive or therapeutic use of high-dose vitamins to treat disease is called:
 
orthomolecular medicine
41
Protein, fat, and ___________ are the macronutrients.
 
lipids
42
What are the parts of the small intestine?
 
duodenum, jejunum, ileum
43
Most fat-soluble nutrients are absorbed in the
 
lymphatic system
44
General functions of the six classes of nutrients include all of the following except
 
adding flavor to food
45
Which diet consists of whole-grain cereals and vegetables, a small amount of fish, and no other...
 
Macrobiotic
46
The taste, smell, and presentation of food have a _____________ influence on food digestion.
 
chemical
47
Dietary standards used to compare the amount of nutrients in a serving of food to the amount...
 
Daily Values
48
The primary function of the _______________ is to store and concentrate bile from the liver.
 
gallbladder
49
Define undernutrition and overnutrition.
 
Undernutrition is a condition in which some food is being consumed, but the intake is not nutritionally...
50
The six classes of nutrients in foods are:
 
a.     lipids            d.  ...
51
List the organs (in order, starting with the mouth) that make up the GI tract.
 
1. Mouth
2. Esophagus
3. Stomach
4. Small intestine
5. Large intestine
6. Rectum
52
Describe how the salivary glands assist in digestion.
 
Salivary glands moisten food, lubricating it for easy swallowing. Saliva also contains enzymes...
53
What are phytochemicals and how do they benefit plants and humans?
 
Phytochemicals are substances in plants that may promote good health, even though they are...

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