NR 228-Nutrition Exam 1 Questions and
Complete Solutions Graded A+
Food preference - Answer: Those *foods we choose to eat when all foods are available at the same time
and in the same quantity*. Determined by genetic and environmental effects.
Food choice - Answer: This concerns the specific foods that are *convenient* to choose when we are
actually ready to eat; rarely are all our preferred foods available at the same time to satisfy our
preferences. These are restricted by convenience.
Food liking - Answer: Considers what food we *really like to eat*. We may want to eat foods that
enhance our health, but we like to eat chocolate cake.
What affects someone's food preference? - Answer: 1. Genetic Determinants (ex. liking for salts or
sweets)
2. Environmental influences
3. Media influences
Hunger - Answer: The inability to access enough food to feel nourished and satisfied.
Variety - Answer: One of the four themes of MyPlate recommendations.
This involves eating food from all food groups and subgroups.
Proportionality - Answer: One of the four themes of MyPlate recommendations. It involves eating more
of some foods (fruits, vegetables, whole grains, fat-free or low-fat milk products) and less of others
(foods high in saturated or trans fats, added sugars, cholesterol salt, and alcohol).
Moderation - Answer: One of the four themes of MyPlate recommendations. Choose types of foods that
limit intake of saturated or trans fats, added sugars, cholesterol, salt, and alcohol.
Activity - Answer: One of the four themes of MyPlate recommendations. Be physically active every day.
, Syndrome X - Answer: Also known as "metabolic syndrome" is a group of heart disease risk factors
including *abdominal obesity, glucose intolerance, high blood pressure, and abnormal blood lipid levels*
Healing foods pyramid - Answer: The ___________ ________ __________ emphasizes foods with
restorative benefits and/or essential nutrients in natural forms. The core of dietary intake is primarily
plant-based foods, with small amounts of animal foods. the "healing" aspect of this also applies to the
production of the food supply.
Experimental study - Answer: Type of research. Consists of an *experimental group* receiving treatment
(or dietary change) and a *control group* receiving no treatment (no dietary change); differences, if
any, are then noted. called clinical or laboratory study.
Case study - Answer: Type of research. analyzes an *individual case* of a disease or health difference to
determine how factors may influence health; a naturalistic study because no manipulation of dietary
intake or behavior occurs.
Epidemiologic study - Answer: Type of research. *Studies populations*; tracks the occurrence of health
or disease processes among populations; may use historical data, surveys, and/or medical records to
determine possible factors influencing the health of a group of people.
Irradiation - Answer: A procedure by which *food is exposed to radiation* that destroys
microorganisms, insect growth, and parasites that could spoil food or cause illness. This food
preservation technology results in an increase of international and domestic food trade. These foods
may have a *longer shelf life*
Glycogen - Answer: Carbohydrate energy stored in the liver and in the muscles.
Glycogenolysis - Answer: Process when glycogen stored in the liver and muscle tissue is converted back
to glucose.
Gluconeogenesis - Answer: The process of producing glucose from fat.
Complete Solutions Graded A+
Food preference - Answer: Those *foods we choose to eat when all foods are available at the same time
and in the same quantity*. Determined by genetic and environmental effects.
Food choice - Answer: This concerns the specific foods that are *convenient* to choose when we are
actually ready to eat; rarely are all our preferred foods available at the same time to satisfy our
preferences. These are restricted by convenience.
Food liking - Answer: Considers what food we *really like to eat*. We may want to eat foods that
enhance our health, but we like to eat chocolate cake.
What affects someone's food preference? - Answer: 1. Genetic Determinants (ex. liking for salts or
sweets)
2. Environmental influences
3. Media influences
Hunger - Answer: The inability to access enough food to feel nourished and satisfied.
Variety - Answer: One of the four themes of MyPlate recommendations.
This involves eating food from all food groups and subgroups.
Proportionality - Answer: One of the four themes of MyPlate recommendations. It involves eating more
of some foods (fruits, vegetables, whole grains, fat-free or low-fat milk products) and less of others
(foods high in saturated or trans fats, added sugars, cholesterol salt, and alcohol).
Moderation - Answer: One of the four themes of MyPlate recommendations. Choose types of foods that
limit intake of saturated or trans fats, added sugars, cholesterol, salt, and alcohol.
Activity - Answer: One of the four themes of MyPlate recommendations. Be physically active every day.
, Syndrome X - Answer: Also known as "metabolic syndrome" is a group of heart disease risk factors
including *abdominal obesity, glucose intolerance, high blood pressure, and abnormal blood lipid levels*
Healing foods pyramid - Answer: The ___________ ________ __________ emphasizes foods with
restorative benefits and/or essential nutrients in natural forms. The core of dietary intake is primarily
plant-based foods, with small amounts of animal foods. the "healing" aspect of this also applies to the
production of the food supply.
Experimental study - Answer: Type of research. Consists of an *experimental group* receiving treatment
(or dietary change) and a *control group* receiving no treatment (no dietary change); differences, if
any, are then noted. called clinical or laboratory study.
Case study - Answer: Type of research. analyzes an *individual case* of a disease or health difference to
determine how factors may influence health; a naturalistic study because no manipulation of dietary
intake or behavior occurs.
Epidemiologic study - Answer: Type of research. *Studies populations*; tracks the occurrence of health
or disease processes among populations; may use historical data, surveys, and/or medical records to
determine possible factors influencing the health of a group of people.
Irradiation - Answer: A procedure by which *food is exposed to radiation* that destroys
microorganisms, insect growth, and parasites that could spoil food or cause illness. This food
preservation technology results in an increase of international and domestic food trade. These foods
may have a *longer shelf life*
Glycogen - Answer: Carbohydrate energy stored in the liver and in the muscles.
Glycogenolysis - Answer: Process when glycogen stored in the liver and muscle tissue is converted back
to glucose.
Gluconeogenesis - Answer: The process of producing glucose from fat.
