BIOD 121 NUTRITION 1-6 (PORTAGE LEARNING) LATEST UPDATE {PRINCIPLES OF NUTRITION AND HEALTH CARE} COMPLETE SET OF EXAM ACTUAL QUESTIONS WITH VERIFIED ANSWERS

BIOD 121 NUTRITION 1-6 (PORTAGE LEARNING) LATEST UPDATE {PRINCIPLES OF NUTRITION AND HEALTH CARE} COMPLETE SET OF EXAM ACTUAL QUESTIONS WITH VERIFIED ANSWERS lOMoAR cPSD| BIOD 121 Nutrition Exam 1 – Portage Learning List the two key hormones that are responsible for increasing and decreasing hunger and explain the role of each. Gherlin – hormone produced in the stomach that increases hunger. Leptin – hormone produced by fat cells that decrease hunger. List two examples of Environmental external forces that can influence eating habits and comment on your personal experience with each of them. Economics, Lifestyle, Cultural/Religious Beliefs, Local Environment 1. is the internal drive to find and eat food. It is often experienced as a negative sensation. 2. is the external drive that encourages us to find and eat food. Related to pleasant sensations associated with food. 1. Hunger 2. Appetite Fats are considered both: Micronutrients and Organic Macronutrients and Organic Macronutrients and Inorganic Micronutrients and Inorganic Define organic: Organic - a compound that contains carbon and hydrogen lOMoAR cPSD| If a fudge brownie has 15 grams of carbohydrates, 2 grams of protein and 13 grams of fat. How many calories are in the brownie? 15 x 4 =60 2 x 4 = 8 13 x 9 = 117 60 +8 + 117= 185 calories The current recommendation to maintain your body weight is 2000 calories daily. You should not consume any more than 55 % of your calories from carbohydrates. How many grams of carbohydrates should you eat in a day? 275 grams (2000 x.55 =1100calories 1100calories/ 4 = 275 grams of carbs) There are three states of nutritional health. Name the three states overnutrition, undernutrition and desirable An individual’s health can be assessed using the ABCDEs of nutritional assessment. Give a brief description of what D stands for. Dietary- review of dietary intake and assessment MyPlate illustrates 3 concepts. Name the concepts: Variety, moderation, and balance