Nutrition Test 1 Gorman- Chapter 1 key

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TCU Professor Gorman Test 1

It produces sharp pains

Features of a chronic disease include all of the following except

it progresses slowly

characteristics of an acute disease include all of the following except

Taste

what is the chief reason people choose the foods they eat

when made over just a single day, they exert great harm to your health

All of the following are results of making poor food choices except

negative association

a child who developed a strong dislike of noodle soup after consuming some when she was sick with flu is an example of a food-related

positive association

a parent who offers a child a favorite snack as a reward for good behavior is displaying a food behavior known as

habit

a person who eats a bowl of oatmeal for breakfast every day would be displaying a food choice most likely based on

an elderly gentleman who refuses a peanut butter and jelly sandwhich because he deems it a child's food

which of the following represents a food choice based on negative association

values

the motive for a person who alters his diet due to religious convictions is most likely his

emotional comfort

a person viewing an exciting sports match of her favorite team and eating because of nervouslness would be displaying a food choice behavior most likely based on

60

excluding fast-food establishments, approximately what percentage of restaurants in the united states show an ethnic emphasis

phytonutritional food

terms that describe a food that provides health benefits beyond its nutrient contribution include all of the following except

functional foods

what is the term that defines foods that contain nonnutrient substances whose known action in the body is to promote well-being to a greater extent than that contributed by the food's nutrients

phytochemicals

nonnutrient substances found in plant foods that show biological activity in the body are commonly known as

3-5 days

the complete lining of a person's digestive tract is renewed approximately every

water

by chemical analysis, what nutrient is present in the highest amounts in most foods

72

approximately how much water would be found in a 120 lb person

fiber

which of the following is not one of the six classes of nutrients

essential nutrient

a nutrient needed by the body and that must be supplied by foods is termed a(n)

calcium

all of the follwoing are classified as macronutrients except

protein

which of the following is an example of a macronutrient

iron

which of the following is classified as a micronutrient

vitamin c

which of the following is an organic compound

made in sufficient quantities by the body

an essential nutrient is one that cannot be

substances with carbon-carbon or carbon-hydrogen bonds

which of the following most accurately describes the term organic

fat

which of the following is an organic nutrient

40

approximately how many nutrients are considered indispensable in the diet

inorganic nutrients

which of the following cannot add fat to the body

vitamin c

which of the following is an example of a micronutrient

vitamins

which of the following nutrients does not yield energy during its metabolism

1 kilocalorie

how much energy is required to raise the temperature of one killogram of water 1 degree C

fats

gram for gram, which of the following provides the most energy

kilojoules

food energy is commonly expressed in kcalories and in

kilojoules

international unites of energy are expressed in

120

approximately how many milliliters are contained in a half-cup of milk

100

a normal half-cup vegetable serving weighs approximately ow many grams

19

a weight reduction regimen calls for a daily intake of 1400 kcalories, which includes 30g of fat. Approximately what percentage of the total energy is contributed by fat

220

a diet provides a total of 2200 kcalories, of which 40% of energy is from fat and 20% from protein. How many grams of carbohydrate are contained in the diet

755

what is the kcalorie value of a meal supplying 100g of carbohydrates, 25g of protein, 20g of fat, and 5g of alcohol

plant fats

which of the following nutrient sources yields more than 4 kcalories per gram

energy is released

which of the following is a result of the metabolism of energy nutrients

they contain mixtures of the three energy nutrients, although only one or two may predominate

which of the following statements most accurately describes the composition of most foods

light energy

in the body, the chemical energy in food can be converted to any of the following except

vitamin c

when consumed in excess, all of the following can be converted to body fat and stored except

13

how many vitamins are known to be required in the diet of human beings

inorganic

which of the following is not a characteristic of the vitamins

some become dissolved in body fluids

which of the following is a feature of the minerals as nutrients

16

how many minerals are known to be required in the diet of human beings

unstable to light

which of the following is not a characteristic of the minerals

minerals

overcooking a food is least likely to affect which of the following groups of nutrients

anecdote

your friend carrie took a daily supplement of vitamin c and stated that she felt a lot better. her experience is best describes as an

nutritional genomics

the study of how a person's genes interact with nutrients is termed

neither subjects nor researchers know which subjects are in the control or experimental group

what is the meaning of a double-blind experiment

hypothesis

in the scientific method, a tentative solution to a problem is called the

the results cannot be applied to human beings

among the following, which is the major weakness of a laboratory-based study

the subjects are similar in all respects except for the treatment being tested

what is the benefit of using controls in an experiment

chance variation is ruled out

what is the benefit of using a large cample size in an experiment

human beings as subjects

a clinical trial must involve

all subjects receive a treatment

what is the benefit of using placebos in an experiment

epidemiological studies

in nutrition research, observations of the quantities and types of foods eaten by groups of people and the health status of those groups are known as

prevented yourself from knowing what was in the pill bottles, and distributed the bottles randomly to the subjects

you have been asked to help a top nutrition researcher conduct human experiments on vitamin c. as the subjects walk into the laboratory, you distribute all the vitamin c pill bottles to the girls and all the placebo pill bottles to the boys. the researcher instantly informs you that there are two errors in your research practice. what steps should you have done differently?

positive correlation

overeating and gaining body weight is an examply of a

negative correlation

an increase in exercise accompanied by a decrease in body weight is an example of a

peer review

before publication in a reputable journal, the findings of a research study must undergo scrutiny by experts in the field according to a process known as

LUT

all of the following sets of values are included in the dietary reference intakes except

estimated average allowances

which of the following is not a set of values within the dietary reference intakes

requirement

the smallest amount of a nutrient that is consumed over a prolonged period that maintains a specific function is called the nutrient

50

if a goup of people consumed an amout of protein equal to the average requirement for their population group. what percentage would receive insufficient amounts

the recommended dietary allowances because they represent the average daily amount of a nutrient considered adequate to meet the known nutrient need sof practically all healthy people

a health magazing contaceted your for your expert opinion on what measure best describes the amounts of nutrients that should be consumed by the population. your reply should be

assess dietary nutrient adequacy for individuals

recommended dietary allowances may be used to

estimated average requirement

recommended dietary allowances are based on the

recommended dietary allowance

the amount of a nutrient that meets the needs of about 98% of a population is termed the

designed to meet the needs of almost allhealthy people

the RDA recommended dietary allowances for nutrients are generally

high, to cover virtually all healthy individuals

how are the RDA for almost all vitamin and mineral intakes set

the percentage of people covered is known for both values

which of the following is not a feature of the adequate intake (AI) and the recommended dietary allowande RDA

neither is useful for evaluating nutrition programs for groups of people

all of the following features are shared by the RDA and the AI except

setting nutrient goals for individuals

which of the following is a purpose of both the recommended dietary allowance and adequate intake

70g fat, 156g protein, 313g carbohydrate

bob consumes about 2500 kcalories per day, which is apportioned as 150g of fat, 140g of carbohydrate, and 150g of protein. what would be the appropriate revisions to help bob adjust his nutrient intake so that it matches the acceptable macronutrient distribution ranges

because a margin of safety would result in excess energy intake for al arge number of people, the figures are set at the average inergy intake

which of the following represents a rationale for setting the recommendation for energy

the maximum amount from all sources that appears safe for most healthy people

what does the tolerabel upper intake level of a nutrient represent

estimated energy requirement

what set of values is used to recommend the average kcalore intake that maintains population groups in energy balance

acceptable macronutrient distribution ranges

the percentage of kcalorie intakes for protein, fat, and carbohydrate that are thought to reduce the risk of chronic diseases are termed the

45-65%

what is the AMDR for carbohydrate

50%

which of the following figures falls within the carbohydrate range of the AMDR

10-35%

What is the AMDR for protein

35%

what is the upper range of fat intake in the AMDR

20-35%

what is the AMDR for fat

219

if a person consumed the upper AMDR limit for protein as part of a diet containing 2500 kcalories, approximately how many grams of protein would be ingested

154

what is the weight of the reference adult male

126

what is the weight of the reference adult female

the recommendations also apply to sick people

all of the following describe features for application of the recommended nutrient intakes except

plan and evaluate diets for healthy people

the dietary reference intakes may be used to

assessment techniques

which of the following is used to detect nutrient defiencies

historical information, anthropometric data, physical examinations, laboratoy tests

as a registered dietitian at Jones Hospital, you are instructed to write a policy statement on nutrition assessment procedures for all new patients. which of the following are the most useful parameters for the nutrition assessment of individuals

body wieght

which of the following is an anthropometric measure

physical examination

inspection of hair, eyes, skin, and posture is part of the nutrition assessment component known as

laboratoy tests

which of the following is used to determine the presence of abnormal functions inside the body due to a nutrient deficiency

declining nutrient stores, abnormal functions within the body, and overt signs

wich of the following represents the ususal sequence of stages in the development of a nutrient deficiency resulting from inadequate intake

inadequate nutrient intake

which of the following would most likely lead to a primary nutrient deficiency

secondary

what type of deficiency is caused by inadequate absorption of a nutrient

is in the early stages

a subclinical nutrient deficiency is defined as one that

headaches

which of the following is an overt symptom of iron deficiency

laboratory tests

to identify early-stage malnutrition, a health professional would use which of the following parameters

the national nutrition monitoring program

what entity coordinates nutrition-related activites of federal agencies

set goals for the nation's health over the next 10 years

the gola of healthy people is to

we eat more high-fiber foods

which of the following does not describe a national trend in eating habits of americans

tuberculosis

the most common cause of death today in the us include all of the following except

4

of the ten leading causes of illness and death, how many are associated directly with nutrition

pneumonia and influenza

which of the following leading causes of death in the us does not bear a relationship to diet

risk factors

factors known to be related to a disease but not proven to be casual or called

the more risk factors for a disease, the greater the chance of developing that disease

which of the following statements defines the association between a risk factor and the development of a disease

tobacco

which of the following factors makes the greatest contribution to deaths in the us

tobacco use

what behavior is the major cause of death in the us

registered dietitian

who would be the most appropriate person to consult regarding nutrition information

completing up to a three-week clinical internship or the equivalent

all of the following are minimum requirements for becoming a registered dietitian except

a license to practice as a nutritionist or dietitin is required by some states

which of the following describes the legal limitations, if any, for a person who disseminates dietary advice to the public

certified nutritionist

which of the following individuals is most likely to possess the least amount of nutrition training

registered dietician

for which of the following titles, b definition, must the individual be college educated and pass a national examination admistered bythe american dietetic association

registered dietitian

which of the following best describes a college-educated nutrition and food specialist who is qualified to make evaluations of the nutritional health people

dietetic technician

a person who assists registered dietitians has the formal title of

who's who in nutrition

all of the following are recognized, credible sources of nutrition information except

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