Reference no: EM131476532

Assignment

Part 1

Question 1. The second step of the scientific method is:
observation and description of a phenomenon.
testing a research question or hypothesis.
generating a hypothesis.
collecting data.

Question 2. Which of the following is responsible for food spoilage?
Oxygen
Heat
Light
All of these are responsible for food spoilage.

Question 3. The standard used to estimate the daily nutrient needs of half of all healthy individuals is:
EAR.
AI.
RDA.
UL.

Question 4. Which of the following is required on all food labels?
Net contents of the package
Ingredient list
Name and address of the vendor
All of these

Question 5. Which of the following is associated with the development of ketosis?
A diet that contains too much fat
A diet that contains insufficient fat
A diet that contains too much carbohydrates
A diet that contains insufficient carbohydrates

Question 6. Which of the following is associated with diets high in added sugars?
Hyperactivity
Tooth decay
Diabetes
All of these

Question 7. A diet low in fiber is associated with an increased risk of developing:
kidney stones.
dental caries.
diabetes.
diverticulosis.

Question 8. Soft drinks are high in __________.
gallbladder
pancreas
epiglottis
gastro-esophageal sphincter

Question 9. In which organ does the majority of water absorption occur?
Mouth
Stomach
Small intestine
Large intestine

Question 10. What is the primary cause of peptic ulcers?
Stress
H. pylori bacteria
Prolonged use of aspirin
Eating too many spicy foods

Question 11. ________ is a highly branched arrangement of glucose molecules found in liver and skeletal muscle cells.
Fructose
Starch
Glycogen
Raffinose

Question 12. The simplest units of carbohydrates are called:
fatty acids.
amino acids.
monosaccharides.
calories.

Question 13. Major fructose sources include:
milk and cheese.
nuts and honey.
fruits and vegetables.
breads and cereals.

Question 14. What are the three classes of lipids?
Monosaccharide, disaccharides, and starch
Triglycerides, sterols, and phospholipids
Sterols, amino acids, and polysaccharides
Phospholipids, glycogen, and dipeptides

Question 15. Which of the following food items would contain the highest amount of dietary cholesterol?
Steamed broccoli
Olive oil
Skim milk
Butter

Question 16. The vast majority of fat digestion and absorption occurs in the:
pancreas.
liver.
small intestine.
gall bladder.

Question 17. Triglycerides are classified by:
the length of the fatty acids.
the saturation of the fatty acids.
the shape of the fatty acids.
all of these.

Part 2

Question 1. Per gram, which of the following foods would contain the highest protein content?
Cooked carrots
Chicken
Skim milk
Whole-wheat bread

Question 2. Which of the following is a genetic disorder resulting in debilitating protein abnormalities?
Cystic fibrosis
Mad cow disease
Marasmus
Kwashiorkor

Question 3. The process of transferring the amine group from one amino acid to another is called:
gene expression.
alteration.
deamination.
transamination.

Question 4. The absorption of proteins occurs in the:
stomach.
small intestine.
large intestine.
liver.

Question 5. Which of the following is MOST likely to occur if you were to consume too much calcium via the diet?
You would experience hypercalcemia.
You would begin to produce kidney stones.
Your gastrointestinal tract would limit the absorption of calcium.
Calcium deposits would accumulate in the soft tissues of the body.

Question 6. The malabsorption of fat puts those at risk for developing a:
Vitamin C deficiency.
Vitamin D deficiency.
mineral deficiency.
all of the above.

Question 7. Due to the fact that newborns do not have enough bacteria in their small intestine to make _______, they are given an injection of this nutrient.
Vitamin K
iron
calcium
folate

Question 8. Soft drinks are high in __________.
phosphorus
calcium
potassium
selenium

Question 9. Which of the following is TRUE?
Water freely moves across cell membranes.
Water and electrolytes move across the cell membranes, only through protein channels.
Electrolytes freely move across cell membranes.
Water and electrolytes cannot move across cell membranes.

Question 10. Water is known as the universal solvent.
Water helps to regulate body temperature.
Water helps to maintain blood volume.
Water works as an excellent cleansing agent to flush toxins out of the body.
Most solutes (particles) will dissolve in water.

Question 11. Insensible water loss is:
water lost during illness or trauma.
water lost during intense exercise.
water lost through perspiration and respiration.
water lost through urination.

Question 12. What is the primary reason why we sweat?
Maintain blood volume
Maintain sodium balance
Excrete waste products
Regulate body temperature

Question 13. Which of the following symptoms is characteristic of bulimia nervosa?
Episodes of extreme overeating
Self-starvation
Both episodes of extreme overeating and self-starvation
None of these

Question 14. Which of the following increases one's risk of developing an eating disorder?
Large family size
Holding the first order of birth
Having a sibling with an eating disorder
All of these

Question 15. All of the following may contribute to the development of bulimia EXCEPT:
birth order.
more angry and disruptive interactions among family members.
a less stable family organization.
a less nurturing family.

Question 16. During the second trimester, women are advised to gain no more than:
three to five pounds.
one pound per week.
10-15 pounds
15-20 pounds

Question 17. What substance, often found in fish, should be monitored during pregnancy?
Mercury
Lead
Arsenic
Nitrogen

Question 18. All of the following are physiological changes that typically occur with aging EXCEPT:
decreased lean body mass.
decreased bone density.
decreased fat mass.
decreased immune function.

Question 1. Organic foods are commonly used to describe foods that are grown without the use of synthetic pesticides. To be labeled organic, foods must meet federal standards. What are those standards?

Question 2. What form is iron absorbed in and where can stored iron be found?

Question 3. Beginning with the mouth, describe the digestion and absorption of dietary protein. What is the final fate of protein in the human body?

Question 4. Describe how low-grade inflammation is involved in the development of heart disease.

Question 5. Describe the glycemic index and glycemic load, and name some high, medium, and low glycemic index foods. Why is this information important?

Question 6. Please explain the relationship among energy balance, weight gain, and weight loss.

Question 7. Describe the primary functions of iron.

Question 8. What are some of the reasons why adolescents may be at risk for poor nutrition, and what can parents do from a nutrition perspective to help their children through this transition period?

Question 9. What nutrients are of particular concern during the first year of an infant's life? Along with listing the nutrients, please also explain their function.