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The RDAs for most nutrients are |
63 units |
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Dietary recommendations to prevent disease include all of the following except |
? |
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Which of the following is characteristic of an essential nutrient |
nutrients a person must obtain from food because the body cannot make them for itself in insufficient quantity to meet physiological needs; also called indispensable nutrients |
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Nutrient dense refers to foods that |
rich in nutrients compared to their calorie content |
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During digestion |
protein is broken down to Amino Acids, carbohydrate to Glucose, and fat to fatty acids and monoglycerides |
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The form of sugar important to the body as blood sugar is: |
Glucose |
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Dietary Guidelines recommend that carbohydrate intake continue approximately what percent of the total caloric intake |
? |
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All of the following are benefits of fiber except |
Makes things easier to pass, prevents disease, and keeps weight under control |
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What is the function of bile? |
Is produced by the liver, stored in the gall bladder, and acts as an emulsifier to suspend fat |
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you have once again just finished a light breakfast of toast and jelly. Which of the following series of events proceeds upon digestion/absorption of the meal until it is near time for lunch? |
1. Blood Glucose rises |
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What compound is composed of 3 fatty acids and glycerol? |
Triglycerides |
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In which form are most dietary lipids found? |
Triglycerides |
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Lipids differ in their degree of saturation or unsaturation due to their number of |
Double bonds |
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What type of fatty acid is found in high amounts in olive oil? |
Monounsaturated fatty acid |
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An omega-3 fatty acid has its first double bond on the |
3rd carbon away from methyl (CH3) |
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Which of the following is a feature of polyunsaturated fats? |
Has two or more carbon-to-carbon double bonds. Lacks 4 or more hydrogen atoms. Composed of triglycerides. Ex (Linoleic acid) |
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All of the following are rich sources of polyunsaturated fatty acids |
Vegetable oils are rich ex. Safflower, flaxseed, walnut, sunflower, and corn oils. |
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Oil that is partially hydrogenated sometimes changes one or more of its double bond configurations |
cis fatty acids to trans-fatty acids |
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Which of the following is an important chemical feature of phospholipids? |
Phosphate & Fatty acids |
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What is the major sterol in the diet? |
Cholesterol |
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Which of the following foods contains cholesterol? |
From animals, Meats, eggs, Fish, and dairy products |
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What lipoprotein is largest in size? |
chylomicrons |
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In comparison to a low-density lipoprotein, a high-density lipoprotein contains |
primarily of protein |
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Each of the following is known to be linked to excessive intake of fats except |
Cancer Obesity & Heart Disease |
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Your father has just come back from the doctor where he was subjected to a blood lipid profile analysis. The doctor provided him with dietary changes because the cholesterol results put him at increased risk for cardiovascular disease. Which of the following results is consistent with the diagnosis? |
Excess cholesterol, restricting blood flow, and rising of blood pressure |
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According to the Dietary Guidelines, what should be the range of fat intake as a percentage of energy intake? |
20-35% |
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In comparison to the composition of carbohydrates and fats, which element found in proteins makes |
Nitrogen |
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How many different kinds of amino acids make up proteins? |
20 |
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All of the following are contained in an amino acid except: |
amino acids contain an amino group, an acid group |
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Which of the following is a feature of an essential amino acid? |
Sometimes become non essential, & must be supplied by diet |
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What is meant by the amino acid sequence of a protein? |
They vary |
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A non-essential amino acid is |
one that the body can synthesize (or make) |
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Which of the following proteins inactivates foreign bacteria and viruses |
Antibodies |
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Which of the following may be used to determine protein utilization? |
Nitrogen Balance |
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Which of the following defines protein turnover? |
The degradation & synthesis of proteins |
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What is the amino acid pool? |
The supply of amino acids that are available |
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What is the fate of excess dietary protein? |
Stored as fat |
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What is the usual state of nitrogen balance for healthy infants, children, and pregnant women? |
Nitrogen is positive. This means the body synthesizes more than it degrades |
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Protein sparing in the body is best achieved when a person ingests |
Carbohydrates |
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Which of the following is a consequence of excess protein intake? |
It is degraded and stored as fat |
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A person who is starving is |
low in nitrogen. |
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What is the percent digestibility of most animal proteins? |
90-99% |
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Which of the following food proteins has the best assortment of essential amino acids for the human body? |
Eggs |
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What primary factor that governs the quality of a food protein? |
Amino acid contents & digestibility |
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What is a “limiting” amino acid in a dietary protein? |
The one that is missing the amino acid |
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If the diet is lacking an essential amino acid, what will be the course of action? |
Protein synthesis will be limited |
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What is complementary protein nutrition? |
Combining Plant proteins to contain essential amino acids |
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What would be the primary principle of wise diet planning as related to protein nutrition? |
Variety of different foods |
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Which of the following is a feature of the protein RDA? |
0.8 g/kg/day |
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Which of the following is an assumption made in the formulation of the RDA for protein? |
-People are healthy |
