Human Nutrition Final Exam

Question

This course will be delivered using a modified type of ___

Answer 1

Problem Based Learning (PBL)

Answer 2

Team Based Learning (TBL)

Answer 3

Case Based Learning (CBL)

Answer 4

Flexible Based Learning (FBL)

Answer 5

10; team Readiness Assurance Test

Answer 6

11; team Ready Answer Test

Answer 7

12; team Readiness Assurance Test

Answer 8

lots of; rodents

Answer 9

Both peer evalutations

Answer 10

the total iRAT (quiz) scores

Answer 11

the team assignments

Answer 12

the final exam

Answer 13

attain a healthier weight

Answer 14

help someone else lose weight

Answer 15

try a scientific or environmental diet

Answer 16

help someone else eat a healthier diet

Answer 17

has more than 5 ingredients

Answer 18

requires heating or cooking before it can be eaten

Answer 19

has had preservatives added

Answer 20

has been treated or changed from its natural state

Answer 21

and can be manufactured in the body from other constituents

Answer 22

but should be consumed within a narrow range of amounts

Answer 23

and can be acquired by either ingestion or made in the body

Answer 24

of trolls or they will become nasty

Answer 25

and must be acquired via ingestion

Answer 26

the amount of energy per weight of a food; a potato, carrot

Answer 27

the amount of nutrients per energy in a food; broccoli, bread

Answer 28

the amount of nutrients per energy in a food; bread, kale

Answer 29

the amount of energy per volume of food; kale, rice

Answer 30

homeostasis

Answer 31

an anabolic process

Answer 32

a catabolic process

Answer 33

metabolism

Answer 34

kjeldahl; protein, carb

Answer 35

kjeldahl; carb, protein

Answer 36

HPLC; carb, protein

Answer 37

bomb calorimeter; carb, protein

Answer 38

bomb calorimeter; protein, carb

Answer 39

you necessarily have a poor diet

Answer 40

you are safe if you meet at least hafl the RDA

Answer 41

you may not be meeting your needs

Answer 42

this is of no consequences; the RDAs are designed for groups

Answer 43

as part of the meat and alternatives group

Answer 44

as part as the grain products group

Answer 45

not as a food group, although recommendations are made for types and amounts

Answer 46

as an individual food group

Answer 47

it is a combined nutrient content claim and therapeutic claim

Answer 48

it is a combined nutrient content and nutrient function claim

Answer 49

it is a combined nutrient content claim and a disease risk reduction claim

Answer 50

it is a nutrient function claim only

Answer 51

nutritional value

Answer 52

alphabetical order

Answer 53

contribution to total weight

Answer 54

contribution to total volume

Answer 55

66.6-97.8%

Answer 56

white but not whole wheat flour is fortified with folate

Answer 57

guidelines were based on what people already eat

Answer 58

the grain producers' lobby advocated for that

Answer 59

there is to much fiber in 100% whole grains

Answer 60

correct answer is E

Answer 61

answer is not D.

Answer 62

fat digestion

Answer 63

chyme formation

Answer 64

carbohydrate buffering

Answer 65

regulation of blood glucose levels

Answer 66

amino acid deamination

Answer 67

vascular system

Answer 68

neurological system

Answer 69

adrenal system

Answer 70

lymphatic system

Answer 71

transit system

Answer 72

duodenum, ileum, jujunum

Answer 73

duodenum, jejunum, ileum

Answer 74

jejunum, ileum, duodenum

Answer 75

duodenum, jejunum, ileum, cecum

Answer 76

ileum, duodenum, jejunum, cecum

Answer 77

the bacteria Helicobacter pylori

Answer 78

the hormone gastrin

Answer 79

the enzyme pepsin

Answer 80

Chief cells

Answer 81

a viscous mucus layer

Answer 82

total parental nutrition

Answer 83

enteral feeding

Answer 84

tube-feeding

Answer 85

force feeding

Answer 86

gastric bypass

Answer 87

heartburn results from occasional reflux of gastric material through the pyloric sphincter

Answer 88

GERD results from occasional reflux of gastric material through the gastro-esophageal sphincter.

Answer 89

GERD results from chronic reflux of gastric material through the pyloric sphincter

Answer 90

heartburn results from an occasional reflux of gastric material through the gastro-esophageal sphincter

Answer 91

cholecystokinin (CCK)

Answer 92

bicarbonate ions

Answer 93

intrinsic factor

Answer 94

eating fatty foods

Answer 95

the pain reliever Tylenol

Answer 96

spicy food

Answer 97

Helicobacter pylori infection

Answer 98

passive diffusion

Answer 99

facilitated diffution

Answer 100

active diffusion

Answer 101

active transport

Answer 102

stimulate CCK and intrinsic factor

Answer 103

to stimulate secretion of gastric juices

Answer 104

break down carbs

Answer 105

break down fats

Answer 106

break down protein

Answer 107

grilled chicken breast, mashed potato made with milk, green beans, skim milk

Answer 108

cheeseburger, small soft drink, ice cream

Answer 109

tuna sandwich on whole wheat, pickle, ice tea

Answer 110

rice krispies, skim milk, blueberries, coffee

Answer 111

squash soup with bread, coffee with soy milk and honey

Answer 112

two molecules of glucose

Answer 113

two molecules of frucose

Answer 114

many molecules of glucose linked together

Answer 115

one molecule of fructose and one molecule of glucose

Answer 116

fructose, sucrose, starch

Answer 117

glucose, maltose, lactose

Answer 118

galactose, glycogen, starch

Answer 119

lactose, glucose, dietary fibre

Answer 120

sucrose, lactose, glycogen

Answer 121

gluconeogenesis

Answer 122

glycogenolysis

Answer 123

glucogenolysis

Answer 124

glycogen anabolism

Answer 125

insulin, glycogen

Answer 126

glucagon, pancreas

Answer 127

insulin, pancreas

Answer 128

epinephrine, adrenal glands

Answer 129

starch; glycogen

Answer 130

fiber; oligosaccharide

Answer 131

oligosaccharide; fibre

Answer 132

amylopectin; amylose

Answer 133

glycogen; starch

Answer 134

its ability or inability to dissolve in water

Answer 135

its molecular weight

Answer 136

the number of branch points

Answer 137

the ratio of carbon to hydrogen molecules

Answer 138

the helix shape of the molecule

Answer 139

the rate of digestion and absorption of low-glycemic foods is slower then high-glycemic foods

Answer 140

foods that have a glycemic index of 70 or less compared to glucose are considered high-glycemic-index foods

Answer 141

the processing of a food has no effect on its glycemic index

Answer 142

high-fibre and low-glycemic-index foods have exactly the same physiological properties

Answer 143

excess production of the enzyme lactase

Answer 144

an allergic reaction to proteins found in milk and milk products

Answer 145

the inability to produce the hormone insulin

Answer 146

insufficient amylase in their small intestine

Answer 147

inadequate production of the enzyme lactase

Answer 148

type 1 diabietes

Answer 149

dental caries

Answer 150

diventicular disease

Answer 151

hyperactivity

Answer 152

they are not broken down until they reach the colon

Answer 153

the contribute more kcal than simple carbohydrates

Answer 154

they are a good source of prebiotics for microflora in the GI tract

Answer 155

they are not part of a high-fibre diet

Answer 156

an amino group

Answer 157

a phosphate group

Answer 158

an acid group

Answer 159

an R group or side chain (functional group_

Answer 160

an alpha-carbon

Answer 161

kwashiorkor; AIDS

Answer 162

diabetes; AIDS

Answer 163

kwashiorkor; alcoholsim

Answer 164

anorexia nervosa; alcoholism

Answer 165

marasmus; alcoholism

Answer 166

it does NOT contain the element sulphur

Answer 167

it has been hydrolyzed so that digestion is not necessary

Answer 168

it provides essential AA in the proportion needed to support protein synthesis

Answer 169

it has a low biological value

Answer 170

transamination; can

Answer 171

deamination; can

Answer 172

denaturation; cannot

Answer 173

deamination; cannot

Answer 174

denaturation; can

Answer 175

AA present in body tissues and fluids that are available for protein synthesis

Answer 176

AA which are soluble in bodily fluids

Answer 177

AA used by the body for energy

Answer 178

AA that the body cannot synthesize and must be supplied by the diet

Answer 179

an individual is wasting as a result of protein-energy malnutrition

Answer 180

an individual is growing

Answer 181

protein intake does not meet the body's protein requirements

Answer 182

total body nitrogen balance does not change for 30 days

Answer 183

0.5 g/kg body weight

Answer 184

0.8 g/kg body weight

Answer 185

1.5 g/kg body weight

Answer 186

all AA requirements are met

Answer 187

there is a decrease in biological value of a protein

Answer 188

AA requirements are more likely to be met in vegetarians

Answer 189

there is an increase in the nitrogen value of a protein

Answer 190

excretion of nitrogen in the urine increases

Answer 191

conditionally essential AA

Answer 192

dispensable AA

Answer 193

polypeptides

Answer 194

dipeptides

Answer 195

branched chain

Answer 196

diabetes mellitus

Answer 197

cardiovasuclar disease

Answer 198

high blood pressure

Answer 199

colorectal cancer

Answer 200

all the above are correct

Answer 201

it is excreted in the urine

Answer 202

it is converted into triglycerides and stored in adipose tissue

Answer 203

it is converted into cholesterol and stored in adipose tissue

Answer 204

it is a metabolized by the muscles and stored as ATP

Answer 205

less of it is absorbed by the mucosal cells

Answer 206

they transport lipids from the epithelial cells of the villi to other body cells

Answer 207

the are absorbed into the lymphatic system

Answer 208

they are all the largest lipoproteins formed in the body

Answer 209

all of the above answer choices are correct

Answer 210

none of the above answer choices are correct

Answer 211

most of the fat in our body is stored in the form of triglycerides

Answer 212

sterols are lipids containing a single ring structure

Answer 213

phospholipids aid in transporting fats in our bloodstream

Answer 214

in the small intestines, plant sterols block dietary cholesterol absorption

Answer 215

partially hydrogenated oils

Answer 216

canola oil

Answer 217

tub margrine

Answer 218

emulsifiers

Answer 219

cis fatty acids

Answer 220

eicosanoids

Answer 221

trans fatty acids

Answer 222

essential fatty acids

Answer 223

trans fatty acids

Answer 224

phospholipids

Answer 225

eicosanoids

Answer 226

cholesterol

Answer 227

they are long chain fatty acids with 3 and 4 double bonds, respectively

Answer 228

we can make enough of both EPA and DHA from ALA (alpha-linolenic acid)

Answer 229

they are both considered to be medium chain fatty acids

Answer 230

people with obesity can decrease the fat in their livers by supplementing with DHA and EPA

Answer 231

dietary DHA is correlated with lower HLD levels in the blood

Answer 232

a methyl group and is hydrophobic

Answer 233

is a carboxyl group and is hydrophilic

Answer 234

a methyl group and is hydrophilic

Answer 235

a carboxyl group and is hydrophobic

Answer 236

trans because the oxygens oppose each other

Answer 237

an essential lipid; the double bond occurs before the ninth omega carbon

Answer 238

a non-essential lipid; the double bone occurs after the ninth omega carbon

Answer 239

a non-essential lipid; the double bond occurs before the ninth omega carbon

Answer 240

an essential lipid; the double bond occurs after the night omega carbon

Answer 241

an increase of LDL loss in the urine

Answer 242

increased HDLs levels in the blood

Answer 243

an increased risk of atherosclerosis

Answer 244

increased chylomicrons levels in the blood

Answer 245

a decrease in BMR

Answer 246

a decrease in food intake

Answer 247

an increase in exercise

Answer 248

an increase in BMR

Answer 249

the bod pod

Answer 250

underwater wighing

Answer 251

bioelectrical impedance

Answer 252

it requires more energy to oxidize or store dietary fat than protein

Answer 253

fat metabolism generates more toxic metabolic waste than protein

Answer 254

fat metabolism generates less toxic metabolic wastes than protein metabolism

Answer 255

high protein foods are more expensive than high fat foods to buy

Answer 256

it requires less energy to oxidize and store dietary fat than protein

Answer 257

growth and repair of tissue

Answer 258

25-29, lower

Answer 259

33-40, the same as

Answer 260

51-55, the same as

Answer 261

51-55, higher

Answer 262

59-65, higher

Answer 263

REE, physical activity, thermic effect of food

Answer 264

REE, thermic effect of food, physical activity

Answer 265

thermic effect of food, physical activity, REE

Answer 266

physical activity, thermic effect of food, REE

Answer 267

physical activity, REE, thermic effect of food

Answer 268

underweight

Answer 269

overweight

Answer 270

of healthy weight

Answer 271

there is no carb metabolism in the fasting state; instead adipose tissue releases fatty acids and ketone bodies as sources of energy

Answer 272

muscle proteins and glycogen are converted to fatty acids; adipose tissue converts glycerol into glucose

Answer 273

muscle proteins and glycogen are converted to glucose; adipose tissue releases fatty acids into the blood.

Answer 274

muscle proteins are converted to glucose, while glycogen remains in the liver, unmetabolized. adipose tissue releases fatty acids.

Answer 275

keeping the thermostat lower in winter months

Answer 276

larger plates

Answer 277

playing video games while eating

Answer 278

less sleep

Answer 279

using chop sticks instead of a fork

Answer 280

vitamin B6

Answer 281

folic acid

Answer 282

riboflavin

Answer 283

provitamins

Answer 284

transport proteins

Answer 285

previtamins

Answer 286

vitamin B6

Answer 287

tryptophan

Answer 288

vitamin B12

Answer 289

homocysteine

Answer 290

a lack of the proviamin for vitamin C

Answer 291

a protein-vitamin C deficiency

Answer 292

taking long cruises

Answer 293

a lack of sunshine

Answer 294

a lack of vitamin C

Answer 295

nuts, oils, and seeds

Answer 296

fruit, dairy, and vegetables

Answer 297

meat, fats, and fruit

Answer 298

milk, meat, and grains

Answer 299

beef liver

Answer 300

Wendy's bacon cheeseburger

Answer 301

D2 = cholecalciferol

Answer 302

D2 = ergocalciferol

Answer 303

D3 = Ergocalciferol

Answer 304

D3 = Cholecalciferol

Answer 305

vitamin A, vitamin E, and vitamin C

Answer 306

riboflavin, vitamin A, and folate

Answer 307

niacin, riboflavin, and thiamine

Answer 308

vitamin D, vitamin A, and vitamin B6

Answer 309

vitamin B6, folate, and vitamin B12

Answer 310

beta-carotene; lycopene

Answer 311

alpha-carotene; beta-cryptoxanthin

Answer 312

lycopene; alpha-carotene

Answer 313

lutein; zeaxanthin

Answer 314

antibiotics interfere directly with absorption of the vitamin

Answer 315

antibiotics prevent vitamin k from functioning properly

Answer 316

antibiotics change the bacterial flora in the gut, decreasing vitamin k production

Answer 317

antibiotics enhance the absorption of other vitamins which compete with vitamin k for absorption

Answer 318

if dietary calcium is low, both blood and bone levels will decline

Answer 319

if dietary calcium is low, bone calcium is sacrifice to maintain blood calcium

Answer 320

if dietary calcium is low, blood calcium is sacrificied to maintain bone calcium

Answer 321

blood levels of calcium are a good indiciator of of the calcium status of bone

Answer 322

maintenance of bones

Answer 323

cofactor for several hundred enzymes

Answer 324

blood clotting

Answer 325

division of growing cells

Answer 326

processing destroys minerals

Answer 327

as the structure of foods is broken down, sodium is lost from processed foods

Answer 328

the processing of grains causes the loss of magnesium, selenium, and zinc

Answer 329

potassium is often added during food processing

Answer 330

oxalate; decreases

Answer 331

phytate; increases

Answer 332

oxalate; increases

Answer 333

phytate; decreases

Answer 334

hemoglobin

Answer 335

hematocrit

Answer 336

hemosiderin

Answer 337

transferrin

Answer 338

fetal goiter syndrome

Answer 339

hypoglycemia

Answer 340

sickle cell disease

Answer 341

peanut-butter on brown bread with glass of milk

Answer 342

bran cereal with fortified soy milk

Answer 343

vegetable beef soup with a tomato base

Answer 344

a high-fibre english muffin with cup of green tea

Answer 345

a spinach salad

Answer 346

tryptophan

Answer 347

amylopectin

Answer 348

hives and dermatitis

Answer 349

microcytic anemia

Answer 350

mottled teeth

Answer 351

parathyroid hormone (PTH); calcitonin

Answer 352

aldosterone; thyroid stimulating hormone

Answer 353

calcitonin; aldosterone

Answer 354

calcitonin; PTH

Answer 355

thyroid stimulating hormone; calcitonin

Answer 356

no claim can be made

Answer 357

reduced sodium

Answer 358

sodium-free

Answer 359

low sodium

Answer 360

provide a medium for chemical reactions

Answer 361

maintain acid-base balance

Answer 362

transport waste products out of the bonde

Answer 363

keep us from sitting too much

Answer 364

potassium, calcium, and magnesium while low to moderate in sodium

Answer 365

calcium and magnesium while low in sodium and potassium

Answer 366

sodium while low in calcium, magnesium, and potassium

Answer 367

sodium and potassium while low in calcium and magnesium

Answer 368

120/80 mm of mercury or less

Answer 369

140/90 mm of mercury or less

Answer 370

160/100 mm of mercury or less

Answer 371

between 120/80 and 140/90

Answer 372

1/2 teaspoon of salt

Answer 373

1 teaspoon of salt

Answer 374

2 teaspoons of salt

Answer 375

3 teaspoons of salt

Answer 376

people who continue to exercise for several hours

Answer 377

people who consume too many sports drinks while exervising

Answer 378

people who over drink water while exercising

Answer 379

people who become dehydrated during prolonged exercise

Answer 380

both A and C are criteria

Answer 381

drink 8-10 glasses of water per day to dilute salt in diet

Answer 382

use food labels to select foods low in sodium

Answer 383

prepare meals from scratch to control the amount of salt added

Answer 384

cut down on the consumption of processed cheese

Answer 385

antidiruretic hormone (ADH)

Answer 386

absorption hormone (AH)

Answer 387

calcitonin

Answer 388

parathyroid hormone (PTH)

Answer 389

K will be attracted to the hydrogen side of the water molecule

Answer 390

Cl will be attracted to the oxygen side of the water molecule

Answer 391

Na will be attracted to the hydrogen side of the water molecule

Answer 392

both Na and K are attracted to the oxygen side of the water molecule

Answer 393

Na will be attracted to the oxygen side of the water molecule

Answer 394

Elmer will excrete sodium more readily and his blood vessels will dilate, causing his blood pressure to remain normal

Answer 395

Elmer will excrete sodium more slowly and his blood vessels will constrict, causing his blood pressure to rise

Answer 396

Elmer will excrete sodium more readily and his blood vessels will constrict, causing his blood pressure to rise

Answer 397

Elmer will excrete sodium at the same rate and his blood vessels will dilate, causing his blood pressure to remain normal

Answer 398

body fluids absorbed more water than usual from the gastrointestinal tract

Answer 399

the gastrointestinal tract absorbed more water from the body

	Criado por Jasmine Boudreau mais de 7 anos atrás

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