Prepare for your Nutrition exam with these practice questions and answers. This guide covers macronutrients, micronutrients, vitamins, minerals, and the Dietary Guidelines for Americans.
Q: Good nutrition
Answer: __ __ Promotes health & reduces diseases
Q: growth and development
Answer: Essential for healthy __ & __
Q: -increases morbidity & Mortality-Diabetes, CVD (Dyslipedemia, HTN), Osteroporosis, Biventricular Disease, IDA Cancer, Oral Disease-Overweight/Obesity
Answer: Poor Nutrition causes: (3)
Q: U.s. Departments of Health, Based on scientific facts (food safe; Rgt amt of exercise), Revised every 5 years, Goal: eat fewer calories, be more active, & make Healthy food decisions
Answer: Dietary Guidelines: (4)
Q: 5
Answer: Dietary guidelines revised every __ years
Q: Goal
Answer: __ is where one decides to eat fewer calories, be more active, & make Healthy food decisions
Q: Nutrients
Answer: provides substantial amounts & minerals with less calories
Q: High
Answer: Calorie Dense foods = __ calories
Q: Calcium; Potassium; Vit. C, A, D. & Fiber
Answer: Adult diet should include what vitamins/chemicals? (6)
Q: Magnesium, Vit E; Calcium; Potassium; & Fiber
Answer: Children’s diet should include what vitamins/chemicals? (5)
Q: -Balance calorie consumption & expenditure-Special considerations-Decrease added sugars, fats, & Alcohol-Watch proportions-Reduce 500 cal./day = wt loss-Exercise-Wt loss for children is NOT recommended; increase exercise-Pregnant women should be monitored by a physician
Answer: Wt. Management: (9)
Q: 500 cal/day
Answer: Reduce __ cal/day = wt loss
Q: False, slow/ steady wt loss is best
Answer: T/F Losing wt quickly is best
Q: 30
Answer: __ min. daily = increase risk of chronic disease
Q: 60-90
Answer: __-__ min. = wt loss
Q: 60
Answer: __ min = Children daily exercise
Q: Dietary Eating Plan
Answer: DASH is what?
Q: True
Answer: T/F Diets are recommended for healthy eating, NOT a diet for weight loss
Q: 6
Answer: Grains = __ oz. daily
Q: Whole Grain
Answer: ___ Grain: contain whole kernelie. whole wheat flour, oatmeal, & brown rice
Q: Refined Grain
Answer: ___ Grain: Fine texture, lack fiber, iron & B vit.ie. White flour, white bread, & white rice
Q: 2.5
Answer: Vegetables = __ Cups daily intake
Q: 2
Answer: Fruits = __ Cups Daily
Q: 6
Answer: __ tsp = Oil daily
Q: 3
Answer: Milk = __ Cups daily
Q: 5.5
Answer: __ oz = Meats & Beans
Q: 100%
Answer: You want to drink what kind of fruit juice?
Q: Canned fruits & Veggies
Answer: Watch out for ___ ___ & ____ because they have a lot of high fructose corn syrup
Q: Liquid-fats
Answer: Remain liquid at room temp (oils on store shelves)
Q: Solid-Fats
Answer: Remain solid at room temp (butter, shortening, margarine)
Q: Nuts, Fish, Olives, & Avocados
Answer: List 4 foods Oils are found in:
Q: 30%
Answer: Goal: Oils should be less than ___ of calorie intake
Q: Calcium
Answer: Foods must contain __ to fall under the milk category
Q: Milk, Yogurt, Cheese, & Pudding
Answer: 4 Foods under Milk:
Q: Fat-free & low fat
Answer: What are two kinds of milk that are most healthy for you:
Q: True
Answer: T/F Cream cheese, butter, and cream do NOT fall under the MILK category
Q: Lean or Low-fat
Answer: Meats should be __ or __ meat
Q: Bake, broil, grill
Answer: Ways to prepare meats and beans: __, __, __, rather than FRY
Q: remove skin (fat content)
Answer: When preparing chicken, what should you do when preparing it?
Q: Eggs, beans, & nuts
Answer: __, __, & __ fall under the MEAT category
Q: omega 3 fatty acids
Answer: Fish is important bc it contains _________
Q: Salmon, trout, & Herring
Answer: 3 fish that have good source of Omega 3 fatty-acids
Q: Ingestion
Answer: involves the intake of food; chew slow
Q: Digestion
Answer: the breakdown of food
Q: Amylase, Trypsin, Lipase, & bile
Answer: 4 Enzymes talked about in class:
Q: Amylase
Answer: (Enzyme) Saliva; helps with carbohydrate digestion (mouth & pancreas)
Q: Mouth & Pancreas
Answer: 2 places where the enzyme AMYLASE is found
Q: Trypsin
Answer: (Enzyme) helps with protein digestion by increasing acids in the stomach
Q: stomach
Answer: Where is the enzyme TRYPSIN found?
Q: Lipase
Answer: (Enzyme) Released by pancreas and wall of intestines to help with protein digestion
Q: Pancreas & wall of intestines
Answer: LIPASE is released by __ & _________ to help with protein digestion
Q: Bile
Answer: (Enzyme) From liver and is stored in the gallbladder. It is then sent to the small intestine to digest fats
Q: Liver; gallbladder; small intestines
Answer: BILE is from the ___ and is stored in the ___. It is then sent to the ________ to digest fats
Q: Absorption
Answer: Uptake of basic nutrients (occurs in small intestines)
Q: Small intestines
Answer: Where does absorption occur?
Q: Large intestine
Answer: Site where water and sodium absorption takes place
Q: Water & Sodium
Answer: __ & ___ are absorbed in the Large intestine
Q: False, ALL
Answer: T/F Some major nutrients are absorbed in our small intestines
Q: Metabolism
Answer: Use of nutrients to produce energy or perform work = ATP
Q: ATP
Answer: perform work = ____
Q: Metabolism; metabolites
Answer: __ Results in heat & waste = __ = waist products
Q: Oxygen & Glucose
Answer: Metabolism requires __ and __ (important for brain cells)
Q: muscles to contract
Answer: (metabolism) build up of new tissue (helps __ __ __)
Q: Mouth
Answer: Where ingestion occurs and digestion starts
Q: ingestion; digestion
Answer: The MOUTH is where __ occurs and ___ starts.
Q: peristalsis
Answer: STOMACH: __ (contracting of muscles) – gastric motility
Q: Gastric Juices
Answer: __ __: gastrin, pepsin, & Hydrochloric Acid – PRO digestion (due to high pH (basic))
Q: Gastrin, Pepsin, & Hydrochloric Acid
Answer: Gastric Juices: __, __, & __ – PRO digestion (due to high pH)
Q: Intrinsic Factor
Answer: Vit. B12 absorption (released in stomach so B12 can be absorbed in small intestines)
Q: 2-3
Answer: Nml. Stomach pH level is b/t _-_
Q: mucosal; capillary bld vessel; Portal Capillary Veins
Answer: (small intestine) Nutrients absorbed by __ layer into __ __ __ (portal system = __ __ __)
Q: Amylase; Trypson; Lipase
Answer: Enzymes from pancreas & wall of small intestine:__ – CHO (carbohydrates); __ – Protein absorption; __ – Fat absorption
Q: CHO (carbohydrates); Protein absorption; Fat absorption
Answer: Enzymes from pancreas & wall of small intestine:Amylase – __; Trypson – __; & Lipase – __
Q: Bile
Answer: __ is from liver and stored in gallbladder for FAT ABSORPTION
Q: fat absorption
Answer: Bile is for __ absorption
Q: Bacterial Flora; Yogurt
Answer: Large intestines has __ __ which PREVENTS the growth of pathogenic bacteria which causes diarrhea. (__ is an example of a probiotic & acidopholis)
Q: Bacterial Flora; Vit. K
Answer: __ __ in Large intestines PRODUCES vit __ = prevents bleeding
Q: glucose; glycogen
Answer: the LIVER stores __ as __ (released on demand)
Q: Liver
Answer: __ stores vit. D, A, K, E
Q: D, A, K, E
Answer: The LIVER stores what four vit.?
Q: Liver
Answer: __ secretes BILE
Q: Pancreas
Answer: __ produces digestive enzymes
Q: insulin
Answer: secreted by the pancreas and lowers bld sugar
Q: Pancreas
Answer: secretes insulin (lowers bld sugar levels)
Q: highest # of w/e is in it
Answer: Food Labels: 1st ingredient listed = __ __ __ __ __ __
Q: 30-40%
Answer: __-__% of shoppers look at labels
Q: False, listed as common house hold measurements & METRIC
Answer: T/F Food labels only lists food amounts as a common house hold measurement
Q: Calorie
Answer: Amount of energy you get from a serving of food
Q: 2000
Answer: Daily value & % based on __ cal diet
Q: Ingredients
Answer: Lists all the items in the food
Q: prevalent; least prevalent
Answer: Ingredients listed __ to __ __
Q: Enriched
Answer: a certain nutrient that was removed from that food and then they were added back in
Q: Fortified
Answer: Nutrient added to a food that wasn’t normally in that food naturally (ie Vit D Milk)
Q: Nutrient Dense Food
Answer: Large amounts of nutrients compared to the serving size (ie amount of Calcium in milk vs Calcium in Broccoli)
Q: Calorie Dense Foods
Answer: Food with high caloric content (most calories: ie candy bars & soda)
Q: -Supply Energy and Essential fatty acids-Carbohydrates are important for energy-Helps absorb Vit. D, A, K, E-Fats are not soluble in water-Serves as membrane building blocks-Regulates biological functions-Fat serves a protection for vital organs-Helps regulate body temperature
Answer: 8 Benefits of Fats:
Q: 25-35%30-35%
Answer: __-__% of Total Calories for Adults should be fat__-__% of total cal. for Children should be fat
Q: Polyunsaturated & Monounsaturated
Answer: Majority of fats should be __ & __ (Fish, nuts, & Veggies, oils)
Q: 10%
Answer: Less than __ % should be saturated fats (solid fat: animal products/ meats)
Q: 300mg
Answer: Less than ____/day of Cholesterol