Elissa Atkinson
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Elissa Atkinson
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Nutr 2360

Question 1 of 67

1

A substance that provides nourishment essential for growth and maintenance of life

Select one of the following:

  • Nutrient

  • Essential Nutrient

  • Carbs

  • Water

Explanation

Question 2 of 67

1

What are the six classes of nutrients

Select one or more of the following:

  • Carbs

  • Lipids

  • Protein

  • Water

  • Vitamins

  • Minerals

  • Sugar

  • Dairy

Explanation

Question 3 of 67

1

Which of the six nutrients are macronutrients?

Select one or more of the following:

  • Water

  • Lipids

  • Minerals

  • Protein

  • Carbs

  • Vitamins

Explanation

Question 4 of 67

1

Which of the six nutrients are micronutrients?

Select one or more of the following:

  • water

  • vitamins

  • protein

  • carbs

  • lipids

  • minerals

Explanation

Question 5 of 67

1

Which of the nutrients is organic?

Select one of the following:

  • carbs

  • protein

  • vitamins

  • lipids

  • all of the above

Explanation

Question 6 of 67

1

Which of nutrients are inorganic?

Select one of the following:

  • water and minerals

  • vitamins and minerals

  • water and lipids

  • carbs and lipids

Explanation

Question 7 of 67

1

Which of the six nutrients is energy-yielding?

Select one or more of the following:

  • lipids

  • carbs

  • protein

  • water

  • vitamins

  • minerals

Explanation

Question 8 of 67

1

Can't be synthesized by body, therefore must be consumed through diet

Select one of the following:

  • Nutrient

  • essential nutrient

  • vitamins

Explanation

Question 9 of 67

1

Select from the dropdown lists to complete the text.

( Macro, Micro ):needed in large quantities.(hydrogen.carbon.oxygen.nitrogen)
( Micro, Macro ): needed in minute quantities.
(Zinc, iron, sodium, etc.)

Explanation

Question 10 of 67

1

Select from the dropdown lists to complete the text.

a dietary calorie is the amount of energy required to increase the temperature of ( 1kg, 2 kg, 1 g, 2 g ) of water by ( 1 degree Celsius, 1 degree Fahrenheit, 2 degree Celsius, 2 degree Fahrenheit )

Explanation

Question 11 of 67

1

what are carbs comprised of?

Select one of the following:

  • Carbon.hydrogen.oxygen.

  • Iron.hydrogen.oxygen.

  • Carbon.hydrogen.nitrogen.

Explanation

Question 12 of 67

1

How much energy do carbs yield?

Select one of the following:

  • 4 kcal/g

  • 9 kcal/g

  • 7 kcal/g

Explanation

Question 13 of 67

1

Simple carbs

Select one or more of the following:

  • fruit

  • sugar

  • blood

  • glucose

  • glycogen

  • starch

  • fiber

Explanation

Question 14 of 67

1

Complex carbs

Select one or more of the following:

  • sugar

  • blood

  • glucose

  • fruit

  • starch

  • fiber

  • glycogen

Explanation

Question 15 of 67

1

What are lipids comprised of?

Select one of the following:

  • Carbon.hydrogen.oxygen.

  • Carbon.potassium.oxygen.

  • Carbon. hydrogen. nitrogen.

Explanation

Question 16 of 67

1

lipids basic unit

Select one of the following:

  • fatty acid

  • nucleic acid

  • amino acids

  • glucose

Explanation

Question 17 of 67

1

How much energy do lipids yield?

Select one of the following:

  • 9kcal/g

  • 4kcal/g

  • 7kcal/g

Explanation

Question 18 of 67

1

Proteins are composed of what four elements?

Select one of the following:

  • Nitrogen.Hydrogen.carbon.oxygen.

  • Nitrogen.potassium.carbon.oxygen.

  • Helium.Hydrogen.carbon.oxygen.

Explanation

Question 19 of 67

1

Proteins basic unit...

Select one of the following:

  • amino acids

  • fatty acid

  • nucleic acids

  • glucose

Explanation

Question 20 of 67

1

How much energy do proteins yield?

Select one of the following:

  • 4kcal/g

  • 9kcal/g

  • 7kcal/g

Explanation

Question 21 of 67

1

Which vitamins are fat soluble?

Select one of the following:

  • D.E.A.K

  • B.E.A.K

  • K.E.B.

Explanation

Question 22 of 67

1

What vitamins are water soluble

Select one of the following:

  • B.C.E.

  • B.C.

  • D.C.

Explanation

Question 23 of 67

1

Minerals are inorganic or organic?

Select one of the following:

  • inorganic

  • organic

Explanation

Question 24 of 67

1

Na, K, Cl, Ca, P (Needed in grams)

Select one or more of the following:

  • Major Minerals

  • Minor Minerals

Explanation

Question 25 of 67

1

Fe, Zn, Cu, Se (<100mg daily)

Select one of the following:

  • Trace minerals

  • Major minerals

  • Minor minerals

Explanation

Question 26 of 67

1

Sources of water

Select one or more of the following:

  • food

  • beverages

  • metabolism

  • air

Explanation

Question 27 of 67

1

Functions of water

Select one or more of the following:

  • Lubricant

  • solvent

  • transportation

  • regulates body temp

  • movement

Explanation

Question 28 of 67

1

Physiologically active compounds that provide benefits but are not considered essential nutrients

Select one or more of the following:

  • Phytochemicals

  • Zoochemicals

  • anichemicals

  • plachemicals

Explanation

Question 29 of 67

1

Alcohol yields ___kcal/g

Select one of the following:

  • 7 kcal/g

  • 9 kcal/g

  • 4 kcal/g

Explanation

Question 30 of 67

1

Two types of malnutrition?

Select one or more of the following:

  • overnutrition

  • undernutrition

  • sodium overload

  • nutrient-dense

Explanation

Question 31 of 67

1

Sub clinical deficiency, not consuming enough nutrients

Select one of the following:

  • overnutrition

  • undernutrition

  • malnutrition

Explanation

Question 32 of 67

1

Toxicities. Excess of energy nutrients like carbs or fat. Obesity.

Select one of the following:

  • overnutrition

  • undernutrition

  • malnutrition

Explanation

Question 33 of 67

1

Addition of nutrient not presently there. Example: vitamin D in milk

Select one of the following:

  • fortification

  • enrichment

  • enhancement

Explanation

Question 34 of 67

1

Replacement of nutrient that was lost during processing

Select one of the following:

  • enrichment

  • fortification

Explanation

Question 35 of 67

1

Steps of the scientific method
1. . 2 . 3 . 4 . 5 .

Drag and drop to complete the text.

    Observe
    Hypothesize
    Experiment
    Analyze
    Conclude

Explanation

Question 36 of 67

1

Compares 2 groups of people who are alike, except for one factor. Such as exposure to chemicals or the presence of health effects. Determines if any factor is associated with health effects.

Select one of the following:

  • epidemiological study

  • Lab study

  • Interventional human study

Explanation

Question 37 of 67

1

Done in a lab to see if certain drug/procedure/treatment effects human body in neg or pos way

Select one of the following:

  • epidemiological study

  • lab study

  • Interventional human study

Explanation

Question 38 of 67

1

Purpose to improve health or alter the course of disease

Select one of the following:

  • lab study

  • Interventional human study

  • epidemiological study

Explanation

Question 39 of 67

1

Both patients and researchers are unaware of who is given placebo and who is given real pill

Select one of the following:

  • double-blind

  • blind

  • secret

  • anonymous

Explanation

Question 40 of 67

1

What does CARS stand for

Select one of the following:

  • Credibility.accuracy.reasonableness.
    Support.

  • Can.accuracy.really.
    Support.

  • Carbs.are.reasonableness.
    Supported.

Explanation

Question 41 of 67

1

What is the CARS checklist?

Select one of the following:

  • To check credibility of a source

  • To see if your research is valuable

  • To find errors in your writing

Explanation

Question 42 of 67

1

Key recommendations made in Dietary Guidelines for Americans?

Select one or more of the following:

  • eat fruits and dark leafy green veggies or orange-red yellow veggies

  • low/fat free milk

  • whole milk

  • lean meats and seafood

  • simple carbs

  • whole grain

  • use oils instead of solid fats

Explanation

Question 43 of 67

1

Which gov organization writes Dietary Guidelines?

Select one of the following:

  • USDA

  • FDA

  • CDC

Explanation

Question 44 of 67

1

Recommendations from Food and Nutrition board

Select one of the following:

  • DRI-Dietary reference intake

  • Estimate average requirement (EAR)

  • Recommended dietary allowance (RDA)

Explanation

Question 45 of 67

1

Evaluates dietary adequacy within a group

Select one of the following:

  • Estimate average requirement (EAR)

  • Adequate intake (AI)

  • Dietary reference intake (DRI)

Explanation

Question 46 of 67

1

Based on EAR, prevents deficiency and chronic disease

Select one of the following:

  • Recommended dietary allowance (RDA)

  • Adequate intake (AI)

  • Upper levels (ULs)

Explanation

Question 47 of 67

1

Needs for healthy individuals

Select one of the following:

  • Adequate intake (AI)

  • Upper levels (ULs)

  • Recommended dietary allowance (RDA)

Explanation

Question 48 of 67

1

Maximum daily intake without adverse health effects

Select one of the following:

  • Upper levels (ULs)

  • Adequate intake (AI)

  • Recommended dietary allowance (RDA)

Explanation

Question 49 of 67

1

What are AMDRs?

Select one of the following:

  • Acceptable macronutrient distribution ranges

  • Acceptable micronutrient distribution ranges

  • Adequate macronutrient distribution ranges

Explanation

Question 50 of 67

1

Select from the dropdown lists to complete the text.

What are the AMDRs for energy providing macronutrients?
Carbs:( 45-65%, 20-35%, 10-35% )
Fat:( 20-35%, 45-65%, 10-35% )
Protein:( 10-35%, 45-65%, 20-35% )

Explanation

Question 51 of 67

1

More calories are absorbed as nutrient

Select one of the following:

  • nutrient density

  • energy density

Explanation

Question 52 of 67

1

Amount of energy (calories)/g of food

Select one of the following:

  • nutrient density

  • energy density

Explanation

Question 53 of 67

1

Leptin's function

Select one or more of the following:

  • Hunger suppressor

  • More adipose tissue=more leptin

  • Promotes weight loss by suppressing appetite and stimulating metabolism

  • promotes weight gain by increasing hunger and lowering metabolic rate

  • more adipose tissue=less leptin

Explanation

Question 54 of 67

1

Energy expenditure

Select one or more of the following:

  • Basal metabolism (BMR)

  • physical energy

  • thermic effect of food

  • sedentary energy

Explanation

Question 55 of 67

1

Process of breaking down food into a form the body can use

Select one of the following:

  • Digestion

  • Absorption

Explanation

Question 56 of 67

1

Uptake of nutrients from the GI tract into either the blood or lymph-accomplished by the digestive system

Select one of the following:

  • Digestion

  • Absorption

Explanation

Question 57 of 67

1

Epithelial,muscular and connective tissues. Not smooth. Has surface area increasing lumen, fingerlike projections

Select one of the following:

  • mucosa

  • submucosa

  • externa

  • serosa

Explanation

Question 58 of 67

1

Connective and neural tissues. Contains blood vessel carrying nutrients

Select one of the following:

  • mucosa

  • submucosa

  • externa

  • serosa

Explanation

Question 59 of 67

1

Muscle tissue. Circular and longitudinal smooth muscle layers

Select one of the following:

  • mucosa

  • submucosa

  • externa

  • serosa

Explanation

Question 60 of 67

1

Epithelial and connective tissues that protect GI tract

Select one of the following:

  • mucosa

  • submucosa

  • externa

  • serosa

Explanation

Question 61 of 67

1

Produces proteins and glucose

Select one of the following:

  • liver

  • gallbladder

  • pancreas

Explanation

Question 62 of 67

1

Stores bile produced by liver

Select one of the following:

  • liver

  • gallbladder

  • pancreas

Explanation

Question 63 of 67

1

Produces insulin&glucagon->bloodstream
Produces digestive enzymes and releases into GI tract

Select one of the following:

  • gallbladder

  • pancreas

  • liver

Explanation

Question 64 of 67

1

Saliva site of production and function

Select one of the following:

  • Mouth
    Contributes to starch digestion, lubrication, swallowing

  • Urrrwhere
    Protects GI tract cells, lubricates digesting food

Explanation

Question 65 of 67

1

Mucus site of production and function

Select one of the following:

  • Mouth
    Contributes to starch digestion, lubrication, swallowing

  • Urrrwhere
    Protects GI tract cells, lubricates digesting food

Explanation

Question 66 of 67

1

Aids in fat digestion (emulsifies fat)

Select one of the following:

  • bile

  • urine

  • acid

Explanation

Question 67 of 67

1

Neutralizes stomach acid when it reaches small intestine

Select one of the following:

  • Bicarbonate

  • hormones

  • gastrin

Explanation

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