NUTR 100 Week 8 Final Exam QUESTIONS AND ANSWERS_LATEST
Question 1 (4 points)
Carbohydrates, proteins, and lipids are _______.
Question 1
... [Show More] options:
micronutrients
macronutrients
subnutrients
classified nutrients
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Question 2 (4 points)
The sugars found in grains, vegetables, legumes, and fruits are _______.
Question 2 options:
carbohydrates
lipids
minerals
amino acids
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Question 3 (4 points)
The primary objective of the Dietary Guidelines for Americans is to ensure Americans _______.
Question 3 options:
consume less than 2,300 mg of sodium per day
choose fiber-rich fruits, vegetables, and whole grains often
increase intake of fats and oils high in saturated or trans fatty acids
balance calorie intake with physical activity to manage weight
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Question 4 (4 points)
Which of the following is the correct order of the recommended steps to prevent foodborne illness, according to the Dietary Guidelines for Americans?
Question 4 options:
Wash, Separate, Prepare, Store
Clean, Separate, Cook, Chill
Clean, Cook, Cool, Reheat
Wash, Separate, Heat, Freeze
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Question 5 (4 points)
The _______ estimates the nutrient intake level that will meet the needs of 50 percent of the individuals in a specific life-stage or gender group.
Question 5 options:
Estimated Average Requirement
Recommended Dietary Allowance
Tolerable Upper Limit
Average Needs Level
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Question 6 (4 points)
Essential nutrients are nutrients that _______.
Question 6 options:
can be synthesized in the body
must be obtained from dietary intake
are essential to good health
can only be obtained through taking supplements
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Question 7 (4 points)
The current icon to represent the food groups is known as _______.
Question 7 options:
The Food Guide Pyramid
MyPlate
MyPyramid
Idaho Plate Method
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Question 8 (4 points)
Replacing lost nutrients in foods is called _______.
Question 8 options:
fortification
pasteurization
enrichment
modification
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Question 9 (4 points)
The majority of digestion takes place in the _______.
Question 9 options:
duodenum
colon
jejunum
ileum
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Question 10 (4 points)
Celiac disease is treated by removing gluten from the diet. Gluten is found in all of the following EXCEPT _______.
Question 10 options:
wheat
rye
barley
rice
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Question 11 (4 points)
Lipase is an enzyme that breaks down _______.
Question 11 options:
carbohydrate
fat
protein
all of these choices
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Question 12 (4 points)
In order to move food from the mouth, down the esophagus, and into the stomach, the food must be made into _____.
Question 12 options:
chyme
a bolus
a blob
an epiglottis
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Question 13 (4 points)
A __________ fat has two or more carbon double bonds.
Question 13 options:
saturated
bisaturated
monounsaturated
polyunsaturated
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Question 14 (4 points)
Which of the following is not a digestion accessory organ?
Question 14 options:
liver
gallbladder
colon
pancreas
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Question 15 (4 points)
The AMDR for protein is______ percent of total daily calories.
Question 15 options:
5 to 10
10 to 35
20 to 35
45 to 65
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Question 16 (4 points)
How many kilocalories are in 24 grams of fat?
Question 16 options:
216
168
96
240
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Question 17 (4 points)
___________ atoms are added to unsaturated fats in order to make liquid fats more solid at room temperature.
Question 17 options:
carbon
hydrogen
sodium
lipid
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Question 18 (4 points)
How many amino acids can’t be synthesized in the body?
Question 18 options:
9
11
21
19
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Question 19 (4 points)
The AMDR for fat is _____________ percent of daily kilocalorie intake.
Question 19 options:
45 to 65
5 to 10
20 to 35
10 to 35
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Question 20 (4 points)
An enzyme ___________ a chemical reaction.
Question 20 options:
slows down
speeds up
stops
provides stability for
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Question 21 (4 points)
Which of the following combines with carbon, hydrogen, and oxygen to make up the structure of protein?
Question 21 options:
nitrogen
sulfur
pepsin
chloride
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Question 22 (4 points)
A triglyceride is formed through a ____________reaction between a glycerol and _______fatty acid(s).
Question 22 options:
partial hydrogenation; one
rehydration; three
lipogenesis; one
dehydration; three
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Question 23 (4 points)
_______ is the deficiency associated with thiamin.
Question 23 options:
scurvy
beriberi
rickets
anemia
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Question 24 (4 points)
Which of the following choices include all of the fat-soluble vitamins?
Question 24 options:
vitamin B12, vitamin B6, vitamin C, vitamin D
vitamin A, vitamin D, vitamin E, vitamin K
vitamin D, vitamin K, thiamin, vitamin B6
vitamin E, vitamin A, vitamin B6, niacin
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Question 25 (4 points)
B-complex vitamins often serve as _______.
Question 25 options:
cofactors/coenzymes
blood thinners
a source of calories
none of these choices
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Question 26 (4 points)
Flushing is a common side effect from which nutrient?
Question 26 options:
thiamin
vitamin C
niacin
sodium
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Question 27 (4 points)
The majority of sodium intake for the standard American diet comes from _______.
Question 27 options:
iodized table salt
sauces and soups
processed foods
cheese
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Question 28 (4 points)
Metabolism is described as the balance between __________ and _________ reactions in the body.
Question 28 options:
steroidal; carboxylic
anabolic; synthetic
catabolic; anabolic
catabolic; amine
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Question 29 (4 points)
You are able to maintain your body weight when energy expended _______ calories consumed.
Question 29 options:
exceed
equals
are less than
double
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Question 30 (4 points)
Which of the following daily protein intakes is recommended for endurance and strength training athletes?
Question 30 options:
0.8-1.2 grams/kg body weight
0.5-0.8 grams/kg body weight
1.2-1.7 grams/kg body weight
2.0-2.5 grams/kg body weight
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Question 31 (4 points)
All of the following are guidelines for reducing cancer risk EXCEPT:
Question 31 options:
Limit intake of charred foods.
Reduce intake of red meat.
Increase consumption of fruits.
All of these choice are guidelines to reduce cancer risk.
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Question 32 (4 points)
Research studies are often used to provide evidence for CAM therapies.
Question 32 options:
True
False
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Question 33 (4 points)
Sodium, calcium, iron, vitamin C, and vitamin A are all required by law to be included on the food label.
Question 33 options:
True
False
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Question 34 (4 points)
Peanut butter is one example of a high-quality protein.
Question 34 options:
True
False
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Question 35 (4 points)
Supplements are approved by the FDA before reaching the market.
Question 35 options:
True
False
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Question 36 (4 points)
Vitamin D is a nonessential nutrient.
Question 36 options:
True
False
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Question 37 (4 points)
Weight loss occurs when energy balance is in equilibrium.
Question 37 options:
True
False
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Question 38 (4 points)
A high-fiber, low-fat diet may reduce the risk of cancer
Question 38 options:
True
False
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Question 39 (4 points)
Body Mass Index (BMI) provides an accurate measurement of the amount of fat tissue on the body.
Question 39 options:
True
False
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Question 40 (4 points)
Before exercising, athletes are encouraged to drink plenty of fluids and consume a high-fat meal for energy.
Question 40 options:
True
False
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Question 41 (20 points)
Describe two common dietary misconceptions in our society today. Write a 200 word essay (with at least 2 references) refuting the misconceptions and using information that you have learned in this class.
Question 41 options:
There are a lot of dietary misconceptions in our society today. The only way to changes these misunderstandings is to debunk them. Two of the most common myths are all fats are bad and to avoid carbohydrates to lose weight.
All fats are not bad. Per UW Medicine, “Everyone needs fat, and it aids in nutrient absorption, nerve transmission and maintenance of cell membranes. Fats are not created equal. Some fats promote good health while others increase the risk for heart disease.” (2017) Polyunsaturated and monounsaturated fats such as olive oil and avocados are good fats. In many cases, low or fat free foods are worse for you with the additives to improve taste. (National Institute of Diabetes and Digestive and Kidney Diseases, 2014)
Avoiding carbohydrates do not help in weight-loss is another major myth.
“Carbohydrates do not cause weight gain. The truth is that most low carb diets are also calorie restricted… The initial weight loss seen in these diets is caused by the body burning stored carbohydrates for energy, which releases water so the loss is only a water shift and not an actual weight loss.” (National Institute of Diabetes and Digestive and Kidney Diseases, 2014)
Keeping hydrated is important when dieting and exercising. Starving your body of carbohydrates that contain essential vitamins is not healthy. Eating right, cutting calories, and exercise is the right way to go.
References:
National Institute of Diabetes and Digestive and Kidney Diseases. 2014. Weight=loss and Nutrition Myths. Retrieved From: https://www.niddk.nih.gov/health-information/health-topics/weight-control/myths/Pages/weight-loss-and-nutrition-myths.aspx
UV Medicine. 2017. Diet and Nutrition Myths. Retrieved From: http://www.uwmedicine.org/patient-resources/nutrition-services/nutrition-myths
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Question 42 (20 points)
Your friend insists that it is impossible to survive long-term on a vegetarian diet (vegan). Describe to your friend how a vegan diet can also be a "healthy diet" . Create a one day eating plan (3 meals, 2 snacks), for a 30 year old woman of an average BMI that is an athlete (wrestler).
Question 42 options:
Vegan diets are quite easily managed. “Vegetarian diets have a number of benefits. Well-balanced eating plans can lower the risk of a number of chronic conditions, including heart disease, diabetes, and obesity. They also help to promote sustainable agriculture.” (Zimmerman & Snow, 2012) There are several ways to reach each of the dietary needs of an athlete on this diet. Below is a meal plan for only one day. It shows how much diversity there can be in just one day and it is easily adjustable to accommodate any type lifestyle.
References:
Zimmerman and Snow. 2012. An Introduction to Nutrition (v. 1.0) Retrieved From: https://umuc.equella.ecollege.com/file/eb5a3954-9f2e-4f56-869e-0842450fbd75/1/AnIntroductionToNutrition.pdf
VEGAN MEAL PLAN
Based on an athlete diet-
Start the morning off right with a glass of water
Wake Up:
Water 8oz
Breakfast: Oatmeal with orange juice and coffee
Water 8oz
whole grain oatmeal 1 cup
almond milk 8oz (to make with the oatmeal)
calcium fortified orange juice 8oz
coffee 8oz with ¼ cup of Almond milk
cashews
Snack: Fruit and veggies with Peanut butter
Water 8oz
Peanut Butter 2 Tbsp
Apple 1 medium
Celery 2 medium stalks
Before Lunch:
Water 8oz
Lunch: Spinach salad with veggie burger patty drizzled with balsamic
Water 8oz
Veggie Burger
balsamic vinegar 2Tbsp
spinach 2 cup
kale
quinoa
Snack: tomato slices sprinkled with cheese and balsamic
Water 8oz
tomato 1 medium
balsamic vinegar 1 Tbsp
vegetarian cheese (Go Vegan Mozzarella) ¼ cup
basil 2 Tbsp
Before Dinner
Water 8 oz
Dinner: brown rice cooked with coconut milk with sautéed tofu, broccoli, and almonds on top.
Water 8oz
broccoli 2 cups
almonds ¼ cup
brown rice 1 cup
tofu ½ cup cubed
seasoning/spices
coconut milk for cooking with ½ cup
After Dinner
Water 8 oz [Show Less]