williams basic nutrition and diet therapy 15th and
williams basic nutrition and diet therapy
basic nutrition and diet therapy 15th and 16th edi
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TEST BANK For- Williams Basic Nutrition by Staci Nix, I|SBN: 9780323653763,, ITEST BANK For- Williams Basic Nutrition, All 23 Chapters Covered, Newest Edition| Complete Guide |Graded A+
TEST BANK For- Williams Basic Nutrition by Staci Nix, I|SBN: 9780323653763,, ITEST BANK For- Williams Basic Nutrition, All 23 Chapters Covered, Verified newest Edition |graded A+
Test Bank - Williams Basic Nutrition and Diet Therapy 15th and 16th Edition by Nix | All Chapters
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Test Bank - Williams Basic Nutrition and Diet Therapy 15th
and 16th Edition by Nix | All Chapters
Carbohydrates - ANSWER: the primary source of energy of the body. They should be 45%-65% of
calorie intake.
Carbs provide how many kcal of energy per gram - ANSWER: 4
The body's main storage form of carbohydrates is - ANSWER: glycogen
Where is Glycogen mostly found? - ANSWER: liver and muscle
Glycogen is made up of - ANSWER: glucose
are essential to tissue building and repair within the body - ANSWER: proteins
used for energy only if the body does not have sufficient energy from carbs or fats. - ANSWER:
proteins
proteins are made up of - ANSWER: amino acids
Proteins should have a calorie intake of - ANSWER: 10%-35%
proteins provide _________of energy per gram - ANSWER: 4kcal
the body's secondary storage form of energy - ANSWER: fats
fats should have ____ of calorie intake - ANSWER: 20-35%
fats provide ___________ of energy per gram - ANSWER: 9kcal
If there is insufficient carbs intake and fat is needed for energy, __________ can be produced by the
fast breakdown of fat. - ANSWER: ketones
The sum of all body processes inside living cells that sustain life - ANSWER: metabolism
vitamins and minerals are the main nutrients involved in - ANSWER: metabolic regulation
is achieved by having a balanced diet with a variety of food in a moderate amount - ANSWER: optimal
nutrition
caused by an insufficient or improper diet - ANSWER: malnutrition
who is most at risk for undernutrition - ANSWER: children, pregnant women, people with chronic
illnesses, and elderly
increase risk especially if there is an illness chronic or acute that is stressing the body - ANSWER:
homelessness, hospitalization, and poverty.
is an excess of nutrient and energy - ANSWER: overnutrition
DRI (Dietary Reference Intakes) - ANSWER: minimum amounts of a nutrient a healthy person needs
, My Plate - ANSWER: promotes variety, proportionality, moderation, gradual improvements, and
physical activity.
Saccharide - ANSWER: is sugar
monosaccharide - ANSWER: simple sugar
simple sugars - ANSWER: are glucose (the basic sugar in human metabolism, found in processed food
fructose - ANSWER: found primarily in fruits and honey
galactose - ANSWER: produced when your body breaks down lactose in milk
disaccharides - ANSWER: double sugars that are two simple sugars combined
Sucrose - ANSWER: (table sugar) is glucose and fructose
lactose - ANSWER: (milk sugar) is glucose and galactose
Maltose - ANSWER: glucose and glucose is produced when the body breaks down starch, and is also
found in processed food.
Polysaccharides - ANSWER: starch is found in grains, legumes, and other vegetables. they are more
complex and they breakdown more slowly and give longer term energy.
Glycogen - ANSWER: stored sugar in the human body
dietary fiber - ANSWER: body is unable to digest
dietary fiber - ANSWER: there are no calories derived from ______
soluble fiber - ANSWER: binds to bile acids and lowers cholesterol
insoluble fiber - ANSWER: provides bulk in the GI system and prevents constipation by encouraging
peristalsis
peristalsis - ANSWER: wavelike movements that push food and waste through
men under 50 should have _____ grams of fiber per day - ANSWER: 38
women under 50 should have ____ grams of fiber per day - ANSWER: 25
30 grams / day - ANSWER: men over 50 the DRI's
25 grams/ day - ANSWER: women over 50 DRI's
How to increase dietary fiber - ANSWER: increase intake of whole grains, legumes, fruits, vegetables,
seeds, and nuts.
You should increase fiber intake .... - ANSWER: slowly
GI issues - ANSWER: increasing fiber too quickly can have significant ....
In the mouth - ANSWER: digestion of carbs begins
chemical break down of food - ANSWER: the teeth break food down and enzymes and this begins
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