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Portage Learning BIOD 121 Essentials in Nutrition Final Exam

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BIOD 121

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Portage Learning

T/F: Taste and texture are often the 2 most important reasons specific foods are consumed in North America - True T/F: Nutrition is the science that links foods to health and disease. - True Describe hunger and appetite, including their associated drives and sensations. - Hunger - internal dr...

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portage learning biod 121 essentials in nutrition
biod 121 essentials in nutrition final exam

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BIOD 121

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Portage Learning BIOD 121 Essentials in Nutrition Final Exam T/F: Taste and texture are often the 2 most important reasons specific foods are consumed in North America - True T/F: Nutrition is the science that links foods to health and disease. - True Describe hunger and appetite, including their associated drives and sensations. - Hunger - internal drive; churning, growling, stomach pain; Appetite - external drive; pleasant food sensations, leads us to eat when not hungry Considering the physiology as you eat, (1) explain what hormones are released as the stomach stretched. (2) List the area of the brain that provides neural regulation and appetite suppression to inhibit eating. - As the stomach fills and stretches, leptin, serotonin, cholecystokinin (CCK) are released and travel to the hypothalamus to activate th e satiety center. A _____ is a substance that can promote growth and development, maintain tissues and cells, fuel the body for physical and metabolic work, or regular a body process. - Nutrient Which type of molecule is defined as a substance that does not contain carbon? - Inorganic T/F: A mineral is an organic micronutrient that regulates body processes and provides structure. - False: A mineral is an inorganic micronutrient that regulates body processes and provides structure. Which of the following is an inorganic macronutrient: a) Vitamins b) Water c) Protein d) Carbohydrates e) Minerals - b) Water List (1) the building blocks (or monomers) of PROTEINS, (2) at least 2 of their functions, and (3) at least 2 common sources of that nutrient in the d iet. - (1) Amino acids (2) Energy source, structure, regulation (3) Meat, dairy, legumes, grains, and vegetables T/F: Minerals contain both water and fat soluble forms. - False: Vitamins contain both water and fat soluble forms; Minerals are water soluble salts Micro -minerals are referred to as _____ minerals. - Trace Tom is on a diet restricting his consumption of cholesterol. Which macromolecule would he be limiting? - Lipids Which of the six nutrient classes are not sources of energy? - Water, Vitamins, Minerals What is the definition of a kilocalorie? - The amount of heat needed to raise the temperature of one kilogram of water one degree Celsius. How would you explain the difference between nutrient dense and empty calorie foods? - Nutrient -dense foods are those with a high amount of vitamins and minerals, along with the macronutrients that can be used as fue l. Empty calorie foods are high in calories but contain little vitamins or minerals, so they have lower nutrient value. Compare and contrast undernutrition and overnutrition. Include the terms' definitions and how they influence health outcomes. - Both ov er and under nutrition have negative health consequences with an imbalance of the consumption of nutrients or lack thereof. They are both forms of malnutrition. Overnutrition is the consumption of excess calories and fats (cholesterol/saturated), which in creases the risk of chronic disease and obesity, and can lead to toxicity. Undernutrition is the opposite, when nutrient intake does not meet the nutrient needs of the body. This can lead to slowed metabolic processes and deficiencies. Which of the ABCDE 's of nutritional assessment has to do with physical examination? - Clinical Calorie and portion size - Balance Increase consumption of some groups and limit consumption of others - Moderation Consume all food groups - Variety According to the MyPlate concept of Start Simple and Make Every Bite Count, give 2 examples of foods to increase and 2 examples of foods to reduce in the diet. - Increase: - Fruits and vegetables (Make half your plate fruits and vegetables) - Whole grains (Half of consumed grains should be whole grains.) - Fat-free or Low -fat (1%) milk instead of whole milk. Reduce: - High sodium foods (choose the foods with comparatively lower amounts of sodium) - Sugary drinks (drink water instead) - Foods with added fats and sugar. According to MyPlate, _____ should make up 50% of the plate. - Fruits and Vegetables What is a dietary assessment? - Evaluation of an individual's dietary intake (or what they eat) to determine any deficiencies or probl ematic areas. You are grocery shopping and notice a box of breakfast bars that are calcium fortified. On the front of the box is the statement, " Calcium builds strong bones". Which type of claim would this advertising be? - Structure/function claim List at least 3 items that are typically presented on a food product. - Product name Name and address of the manufacturer Serving size Amount of product in the package Ingredient listed in descending order Nutrition facts As a dietitian, a client comes to you after her annual physical. Her physician diagnosed her as being obese and informed her that she needs to change her diet habits before she develops heart disease or diabetes. (1) The Dietary Guidelines recommend making every bite count. Explain to the cli ent what this statement means. (2) Discuss the types of beverages you recommend to avoid added sugars and saturated fats. - 1. Focus on nutrient dense foods and beverages and limit those with added sugar, saturated fats and sodium. Benefits add up over tim e. 2. Low fat or fat free milk, fortified soy milk, lactose free dairy and water Which of the following is NOT a cognitive external force that influences our eating: - Religious Beliefs Which type of diffusion can move substances easily in and out of ce lls down concentration gradients through the cell membrane? - Passive diffusion Starting at the oral cavity list the path of food it would travel to reach the anus. - Oral cavity --> esophagus -->stomach -->small intestine -->large intestine (colon) -->rectum -
->anus. T/F: The gallbladder produces bile for digestion and excess is stored in the liver. - FALSE: The liver produces bile for digestion and it is stored in the gallbladder. T/F: Intrinsic factor is the hormone responsible for controlling the concentration of a cid in the stomach. - FALSE: Gastrin is the hormone responsible for controlling the concentration of acid in the stomach; Intrinsic factor is a vital glycoprotein produced in the stomach and is necessary for the B12 to be absorbed. Slow movement of fecal matter through the colon causes it to be hard, dry, and infrequent - Constipation Loose, water, and frequent stools - Diarrhea

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