NUTR 100 Week 8 Final Exam-Nutrient (200 pts)
This final exam tests your knowledge of the various topics we have studied over the duration of this
... [Show More] course. This final exam consists of 44 questions for a total of 200 points. There are MC, T/F and essay questions.
You have exactly [INSERT] hours to complete the exam once you open the link. Thus, you will not be able to save your work and return at a later time to finish the exam, so be sure to block off [INSERT] hours before you attempt the exam.
Directions: This final exam will be TIMED and you will have 120 minutes to complete it. You will have only one opportunity to take it, so make sure you are prepared before you begin. Once you have completed the exam, your results will be sent to the gradebook. You can save each question after answering and save the entire final exam before submitting. Once you have submitted the final exam, you will receive your score, and be able to compare your answers to the correct answers.
Question 1 (2 points)
Carbohydrates, proteins, and lipids are _______.
Question 1 options:
micronutrients
macronutrients
subnutrients
classified nutrients
Question 2 (2 points)
The sugars found in grains, vegetables, legumes, and fruits are _______.
Question 2 options:
carbohydrates
lipids
minerals
amino acids
Question 3 (2 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
Question 4 (2 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
Question 5 (2 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
Question 6 (2 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
Question 7 (2 points)
The current icon to represent the food groups is known as _______.
Question 7 options:
The Food Guide Pyramid
MyPlate
MyPyramid
Idaho Plate Method
Question 8 (2 points)
Replacing lost nutrients in foods is called _______.
Question 8 options:
fortification
pasteurization
enrichment
modification
Question 9 (2 points)
The majority of digestion takes place in the _______.
Question 9 options:
duodenum
colon
jejunum
ileum
Question 10 (2 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
Question 11 (2 points)
Lipase is an enzyme that breaks down _______.
Question 11 options:
carbohydrate
fat
protein
all of these choices
Question 12 (2 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
Question 13 (2 points)
A __________ fat has two or more carbon double bonds.
Question 13 options:
saturated
bisaturated
monounsaturated
polyunsaturated
Question 14 (2 points)
Which of the following is not a digestion accessory organ?
Question 14 options:
liver
gallbladder
colon
pancreas
Question 15 (2 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
Question 16 (2 points)
How many kilocalories are in 24 grams of fat?
Question 16 options:
216
168
96
240
Question 17 (2 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
Question 18 (2 points)
How many amino acids can’t be synthesized in the body?
Question 18 options:
9
11
21
19
Question 19 (2 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
Question 20 (2 points)
An enzyme ___________ a chemical reaction.
Question 20 options:
slows down
speeds up
stops
provides stability for
Question 21 (2 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
Question 22 (2 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
Question 23 (2 points)
_______ is the deficiency associated with thiamin.
Question 23 options:
scurvy
beriberi
rickets
anemia
Question 24 (2 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
Question 25 (2 points)
B-complex vitamins often serve as _______.
Question 25 options:
cofactors/coenzymes
blood thinners
a source of calories
none of these choices
Question 26 (2 points)
Flushing is a common side effect from taking high levels of which nutrient?
Question 26 options:
thiamin
vitamin C
nicotinic acid
sodium
Question 27 (2 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
Question 28 (2 points)
Metabolism is described as the balance between __________ and _________ reactions in the body.
Question 28 options:
steroidal; carboxylic
anabolic; synthetic
catabolic; anabolic
catabolic; amine
Question 29 (2 points)
You are able to maintain your body weight when energy expended _______ calories consumed.
Question 29 options:
exceed
equals
are less than
double
Question 30 (2 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
Question 31 (2 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.
Question 32 (2 points)
Research studies are often used to provide evidence for CAM (Complementary and Alternative Medicine) therapies.
Question 32 options:
True
False
Question 33 (2 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
Question 34 (2 points)
Peanut butter is one example of a food containing high-quality protein.
Question 34 options:
True
False
Question 35 (2 points)
Supplements are approved by the FDA before reaching the market.
Question 35 options:
True
False
Question 36 (2 points)
Vitamin D is a nonessential nutrient.
Question 36 options:
True
False
Question 37 (2 points)
Weight loss occurs when energy balance is in equilibrium.
Question 37 options:
True
False
Question 38 (2 points)
A high-fiber, low-fat diet may reduce the risk of cancer
Question 38 options:
True
False
Question 39 (2 points)
Body Mass Index (BMI) provides an accurate measurement of the amount of fat tissue on the body.
Question 39 options:
True
False
Question 40 (2 points)
Before exercising, athletes are encouraged to drink plenty of fluids and consume a high-fat meal for energy.
Question 40 options:
True
False
Question 41 (50 points)
After studying nutrition science, you should be knowledgeable about nutrition guidelines and how nutrition can affect health. Please demonstrate what you have learned by explaining the following:
Using terms and concepts that you have learned in this course, examine 10 aspects of your own diet, and explain any changes you may or may not make. For full credit, support each of your 10 choices with facts from the readings. (For example, currently, I rarely eat any nuts. So, I will start eating one ounce of nuts a day because it will improve my cholesterol level, which will reduce my risk for heart disease. Note: you may not use this example.) [30 points]
Explain how nutrients affect disease prevention and management. Make your answer specific with examples. Link the nutrient or nutrients you discuss to a condition. (For example, vitamin C deficiency is linked to scurvy. Note: you may not use this example). For full credit, you must provide at least three examples of how nutrient levels can be related to disease prevention and management. [20 points]
Have fun with this question! This is really just your way of showing me what you have learned this semester and what you will take away from this course.
Question 41 options:
1. Living in Lower Alabama we have the option for oysters here, adding oysters to my diet will deliver a full day's supply of the antioxidant mineral zinc. Zinc is involved in hundreds of body processes, from producing DNA to repairing cells.
2. I enjoy bananas, I just need to get in a habit of eating them more. This fruit is a source of vitamin B-6, bananas can also aid your immune system, help form red blood cells, ensure a well-functioning nervous system, and assist protein metabolism
3. I rarely broccoli, and when I do its melted with cheese. It's loaded with vitamin C, beta-carotene, potassium, and a phytochemical called sulphoraphane, which has strong anticancer (prostate and colon) properties.
4. Making oatmeal a regular meal for breakfast. Oatmeal is rich in soluble fiber, full of B vitamins that can help lower LDL or "bad" cholesterol, and are also good for the prostate.
5. Soy, I can have it a feels ways such as oy nuts, soy milk, soy cheese, veggie burgers, tofu, or edamame. The FDA has reported having 25 grams of soy protein per day, as part of a diet low in saturated fat and cholesterol, can help reduce the risk of heart disease.
6. Berries I can add this to my oatmeal routine. Berries are full of the health-protecting flavonoid, anthocyanin.
7. Red bell peppers I like to have diced in many of my foods, I will continue to indulge, is a great source of Vitamin C, beta-carotene and are antioxidants that help preserve healthy skin cells and prevent oxidation from the sun.
8. I'm not a fan of spinach but I should add it in meals; spinach is rich in magnesium, a mineral that decreases inflammation in blood vessels, increasing blood flow.
9. I eat carrots, but during our studies I read about yellow carrots and I can it to my grocery shopping. Yellow carrots are popular for their benefits for health. They contain xanthophyll, pigments similar to beta carotene, and lutein that is an hydroxy-carotenoid constituting the macular pigment of the human retina both important for eyes health.
10. Lemons all around great health product, I will had lemons to a morning and evening water source. Lemons are also a good source of thiamin, iron, riboflavin, pantothenic acid, and magnesium, and are an excellent source of fiber, calcium, vitamin B6, potassium, and copper, as well as folate and potassium.
Question 42 (20 points)
Describe two common dietary misconceptions in our society today. Write a 200 word essay refuting the misconceptions and using information that you have learned in this class.
Question 42 options:
Breakfast-
Smoothie
30grams Protein powder
1 banana
7oz oat milk
1/2 cup of spinach
1/2 cup of kale
3 oz of Blueberries (frozen)
1/2 cup of Avocado
Snack-
Whole apple
1/2 cup of Almond Butter
Lunch-
2 cups of Chipotle sofritas
1 cup of brown rice
1 cup of black beans
1 cup mixed carrots and broccoli
Snack-
6 oz of non Greek yogurt (unsweetened)
1 oz of almonds
Dinner-
Spinach Salad
4 cups spinach
1/4 cup corn
1/4 cup black beans
1/4 cup carrots
1/4 cup cucumbers
1/4 cup avocado
Question 43 (20 points)
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.
Late-night eating will make you fat, It is a common misconception that eating late in the evening or too close to bedtime will make you gain weight. The logic behind this myth is that the energy from your late-night dinner or bed-time snack will get stored as fat while you sleep, but that is not how it works, all fats are not bad. The body doesn’t care when you consume your calories. It only cares about how many calories you consume and just as importantly how many you burn. If you consume more calories than you burn you will gain weight. And if you burn more calories than you take in every day you will lose weight. It is that simple.
All fats are bad, Carbs aren’t the only food molecules that wrongfully ended up on the healthy eating blacklist. Fats are right up there with them. But just like carbs not all fats are dietary supervillains. Yes, trans fats and saturated fats like the ones you find in packaged snack food and butter can indeed wreak havoc on your health and dress size, but monounsaturated and polyunsaturated fats are actually very healthy in moderation. Foods like olives, avocados, nuts and fatty fish are great for your heart and cholesterol levels and make a wonderful addition to any diet. Most recommendations limit healthy fat (avoiding unhealthy ones) consumption to around 20% to 35% of your total daily calorie intake. So there is nothing wrong with enjoying the fatter things in life.
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 44 (30 points)
Write a 200 word essay (minimum) discussing food insecurity in the United States. What agencies in the federal government play an important role in ameliorating this situation? What groups of people are at particular risk?
The United States is the third largest food producer in the world and still struggles feeding people. With less than 10 percent of the world’s arable land, but is the world’s largest exporter of food. Three major Federal programs have been established to combat hunger: the Supplemental Nutrition Assistance Program (SNAP, aka food stamps), the National School Lunch Program, and the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC)
A group at risk is children from families and areas of low income, neighborhood crime, lack of transportation, or limited access to natural spaces, such as parks. There is a hunger crisis taking place across the United States, and it is likely to get even worse. As of 2012, 49 million Americans suffer from food insecurity, defined by the U.S. Department of Agriculture (USDA). A statement that really grabbed my attention was The United States Department of Agriculture defines food insecurity as "limited or uncertain availability of nutritionally adequate and safe foods or limited or uncertain ability to acquire acceptable foods in socially acceptable ways. The United [Show Less]