Midterm
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Created by:
peaches3lang on July 23, 2012
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56 terms
Terms | Definitions |
|---|---|
 The recommendation to "keep Food Safe to Eat " is part of what guideline | The Dietary Guidelines for American |
| When can manufactures place health claims on the product label | Only when the health claims are supported by strong scientific evidence |
| The Exchange Lists are useful for planning diet for | Diebetics |
| The place you would find information about whether the product contains nuts would be | On the ingredient list |
| The first set of Recommended Dietary Allowances (RDAs) was designed | to prevent deficiencies |
| Examples of discretionary calories are | a donut |
| Nutrition recommendations benefit individuals and public health because | they are used to both plan diets and evaluate what we are eating |
| Which of the following statements about DRIs is false | The nutrition recommendations includes 5 set of values |
| Which of the following would not affect an individuals Estimate Energy Requirements | Ethnicity |
| The first dietary recommendations in the US were published by _____. The purpose of these recommendations was to ______.` | USDA, keep people healthy |
| This lipid makes up most of the lipid in our body | Triglycerides |
| The majority of this lipid is located in cell membranes. It is also part of myelin, the insulating coating on nerve cells. | cholesterol |
| This type of sterol when consumed in the diet can help reduce blood cholesterol levels is | plant |
| Intake of fish, nuts and whole grains ______ heart disease risks | may decrease |
| Each gram of fat from the diet contains ___ calories | 9 |
| This best-known phospholipid is used by the food industry to prevent oil from separating from other ingredients | lecithin |
| One method of determining if the fat is saturated or unsaturated if the fat is solid in room temperature or liquid | true |
| Which of the following foods is high in invisible fat | whole milk |
| Which of the following is not consider a primary risk factor for heart disease | age |
| Te majority of lipid digestion occurs here | small intestine |
| In general, plant proteins are used ___ efficientely as animals proteins to build proteins in the human body | Less |
| In general, plant sources of protein provide ____ absorbable forms of iron, zinc and calcium as compared to animal protein | Less |
| If the diet is deficient in one or more of the ____ amino acids, the body must break down existing protein to provide the needed amino acids | Essential |
| Foods are denatured by all the following means except | chilling |
| Plant foods generally are excellent sources of the health promoting foods. These types of plants foods usually contain | Fiber, Pytochemicals, unsaturated Fats answer D. all of the above |
| Most protein digestion occurs where | small intestine |
| This enzyme is produce in the stomach. It breaks some of the peptide bonds in polypeptide chains | pepsins |
| Of the following, which is the highest quality plant protein source | soy |
| The effective chemical digestion of protein in the stomach requires which type of enviroment | acidic |
| Amino acids are used to make all of the following except | vitamin |
| A low fat diet affects the bioavailaibily of fat-soluble vitamins because | fat-soluble vitamins can only be absorbed by fat |
| The principle function of coenzymes is | combining with inactive enzyme |
| All of the following are roles of Vitamin C except | the production of energy |
| Which of the following groups is least likely to require a vitamin and mineral supplement | healthy adults |
| Vitamin D is called the sunshine vitamin because | it can be made in the skin by exposure to UV light |
| The main symtpom of vitamin K deficiency is | abnormal blood coagulation |
| The fat-soluble vitamin include | A D E K |
| Enrichment of flour with B vitamins resulted in a decline in mortality from which disease | berberi |
| Which of these vitamins is destroyed by exposure to light | vitamin E |
| Labeling standards for dietary supplements were define by which of these legislative acts | DSHEA |
| six major classes of nutrients | protein, carbohydrates, fats, vitamins, minerals, water |
| Macronutrients | carbohydrate, protein, lipids |
| Micronutrients | vitamins and minerals |
| nutrients that a person must consume in order to maintain health | essential nutrients |
| Dietary Guidelines for Americans first published | 1980 |
| Makes recommendations about the proportions of calories that should come from carbohydrates, fat and protein in a healthy diet | AMDR's |
| Food eaten just as found or minimal processing | unrefined |
| Bacteria in the colon that benefit from synthesising vitamin K and B which produces gas | intestinal microflora |
| A phospholipid | lecithin |
| gallstones | pancreas |
| When the body sees proteins present in foods and foreign substance ans therefore initiates an immune response. | food allergies |
| The calories remaning after the individual has eating everything from all the food groups. "extras" | discretionary calories |
| kwashiorkor | a form of protein energy malnutrition in which only protein is deficient |
| marasmus | a form of energy malnutrition in which a deficiency in energy in the diet causes severe body wasting (not enough calories.) |
| Outer layer of human skin and components of hair and nail | keratin |
| a genetic disease in which the amino acid pheylalaline cannot be metabolized normally causing it to build up in the blood. Can cause brain damage | Phenylketunoria |
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