Nutrition Final Lesson 8

15 terms by briyoung28 

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1. What organ provides the major control for homeostasis of body fluids?
a. Liver
b. Heart
c. Kidneys
d. Skeletal muscle

c) kidneys

2. Which of the following are properties of electrolytes?
a. they attract water.
b. they are charged particles.
c. they carry electrical current.
d. all of the above

d) all of the above

3. Salt-sensitive population groups include which all of the following?
a. Caucasians.
b. African-Americans.
c. people with iron-deficiency anemia.
d. all of the above.

a) Caucasians

4. All of the following are features of potassium in nutrition except
a. processed foods are a major source.
b. high intakes may protect against stroke.
c. per serving size, legumes are a rich source.
d. per serving size, bananas are a rich source.

a) processed foods are a major source

5. Almost all (99%) of the calcium in the body is used to
a. provide energy for cells.
b. provide rigidity for the bones and teeth.
c. regulate the transmission of nerve impulses.
d. maintain the blood level of calcium within very narrow limits.

b) provide rigidity for the bones and teeth

6. All of the following are known to enhance calcium absorption from the GI tract except
a. lactose.
b. oxalates.
c. pregnancy.
d. stomach acid.

b) oxalates

7. Which of the following are good plant sources of calcium?
a. spinach.
b. almonds.
c. corn tortillas.
d. all of the above.

a) spinach

8. All of the following are known to have a high correlation with risk for osteoporosis except
a. being thin.
b. being female.
c. having anorexia nervosa.
d. consuming a high-protein diet.

d) consuming a high-protein diet

9. Which of the following is a characteristic of iron absorption?
a. MPF in plant foods enhances overall iron absorption
b. Ferritin in red meat interferes with ferrous iron absorption
c. Absorption of heme iron is about 50% higher than nonheme iron
d. all of the above

c) absorption of the heme iron is about 50% higher than nonheme iron.

10. Which of the following population groups is least susceptible to iron-deficiency anemia?
a. Older infants
b. Children 2-10 years of age
c. Women of childbearing age
d. Men 20-45 years of age

d) men 20-45 years of age

11. Iron overload is also known as:
a. ferrocyanosis.
b. hemoglobinemia.
c. hemochromatosis.
d. metalloferrothionosis.

c) hemochromatosis

12. Which of the following is the most effective and least costly strategy for preventing an iron deficiency?
a. Consume iron supplements at a level 2 to 3 times the RDA.
b. Switch to iron cooking utensils and eat four of more servings of red meat daily.
c. Eat small amounts of citrus products and increase intake of low-fat milk.
d. Eat small portions of meat, fish, and poultry routinely with liberal portions of vegetables and legumes.

d) eat small portions of meat, fish and poultry routinely with liberal portions of vegetables and legumes.

13.Which of the following is an example of a functional food?
a. calcium-fortified orange juice
b. salmon
c. enriched grains
d. all of the above

d) all of the above

14. Risk factors that predict the development of hypertension include all of the following except
a. age.
b.! race.
c.! salt intake.
d. family background.

c) salt intake

15. Which of the following is not among the recommendations by health professionals to treat hypertension?
a.! increase fiber intake
b.! eat foods high in potassium
c.! if overweight, reduce weight
d.! decrease intake of dairy products to avoid sodium

d) decrease intake of dairy products to avoid sodium.

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