Exam 1 ) NSG 527 Exam 1: Questions & Answers
Primary prevention - ANSWER:before any disease process or risk factor
Secondary prevention - ANSWER:disease process has occurred or risk factor has occurred but can be
reversed
Tertiary prevention - ANSWER:chronic disease and preventing further deterioration or disability
Ethnocentric - ANSWER:evaluating other people and cultures according to the standards of one's own
culture
Healthy People 2020 focuses on the ultimate vision of:
A. society in which all people live long, healthy lives
B. a society where there is zero tolerance for disease
C. a society where food in the US is supplied by local plant sources
D. a society consuming a primarily plant-based diet - ANSWER:A. society in which all people live long,
healthy lives
Five grams of protein will furnish how many kilocalories?
A. 15
B. 20
C. 45
D. 60 - ANSWER:B. 20
When purchasing packaged food, consumers with food allergies should pay particular attention to:
A. the nutrition facts label
B. any health claim
C. symbols on the package
D. the list of ingredients - ANSWER:D. the list of ingredients
Addition of nutrients to refined grains that were previously lost during processing is called:
A. enrichment
B. fortification
C. replacement
D. enhancement - ANSWER:A. enrichment
,Enrichment - ANSWER:adding back a nutrient that was lost in processing
Fortification - ANSWER:adding nutrients that are not usually in product
ONe of the most important ways to prevent contamination while handling food is to:
A. always remove peelings from fruit
B. cook all meat and egg dishes to 120 degrees F
C. wash all poultry items with warm water
D. wash hands and wear disposable gloves - ANSWER:D. wash hands and wear disposable gloves
Jenny finds some leftover pizza in the dorm room refrigerator. She knows they ordered pizza last week (7
days ago). Should she eat it?
A. absolutely, as long as she reheats it
B. sure, as long as there is no mold or odor
C. no, it should have been discarded after 3-4 days
D. no, it should have been eaten or discarded in 24 hrs - ANSWER:C. no, it should have been discarded
after 3-4 days
What is the major function of carbohydrates in the diet? - ANSWER:body's major and preferred source of
energy; protein sparing effect
What is the dietary importance of carbohydrates? - ANSWER:The body stores carbs in the form of
glycogen in the liver and muscles (100 g of glycogen in the liver; 300-400 g of glycogen can be stored in
the skeletal muscle); used for quick energy; excess will be stored as fat
3 Chemical classes of carbohydrates - ANSWER:monosaccharides, disaccharides, polysaccharides
Class members and sources of Monosaccharides - ANSWER:Class members: glucose; fructose; galactose
Sources: corn syrup; fruits, honey; lactose, milk products
Class members and sources of Disaccharides - ANSWER:Class members: sucrose (glucose+fructose);
lactose (glucose+galactose); maltose (glucose+glucose)
Sources: table sugar; milk, milk products; starch digestion, intermediate sweetener in food products
Class members and sources of Polysaccharides - ANSWER:Class members: starch (supply energy over a
long period of time); glycogen
Sources: grains and grain products, rice, corn, legumes, potatoes and other vegetables; storage form of
carbohydrate in animal tissue (not a dietary source)
What is the DRI for carbs in a diet? - ANSWER:45%-65% of total kilocalories, with a greater portion
coming from complex carbs
, What is the importance of whole grains in the diet? - ANSWER:whole grains are produced from
unrefined grains and unrefined grains retain the outer bran layers, the inner germ, and the endosperm,
and thus the nutrients within
Glycemic index or glycemic load - ANSWER:how readily a carb is converted to sugar; influences blood
sugar level; high glycemic index produce a higher peak in blood sugar within 2 hrs of eating them
(potato, white rice, white bread); low glycemic index do not produce high blood glucose spikes and are
favorable and generally high in fiber (sweet potato)
What is the DRI for fiber? - ANSWER:25-35 g a day
Sources of fiber - ANSWER:whole grains, fruits, legumes, vegetables, seeds, and nuts
What is the DRI for sugar? - ANSWER:men: 150 kcal; 37.5g; 9 tsp
women: 100 kcal; 25g; 6 tsp
How are carbs broken down? - ANSWER:they are broken down by salivary amylase and amylase in the
small intestine; glucose is then absorbed into the blood through the small intestine
What is the dietary importance function of fats in the diet? - ANSWER:fats are a concentrated fuel source
for the human energy system; large amount of energy can be stored in a relatively small space within
adipose tissue as compared with carbs that are stored as glycogen
What is the structure of fats? - ANSWER:composed of a carbon, hydrogen, and oxygen
What are the class of fats? - ANSWER:saturated fats, unsaturated fats (monounsaturated,
polyunsaturated), essential fatty acids
What are the essential fatty acids? - ANSWER:omega 3 and omega 6
What are the benefits of essential fatty acids in the body? - ANSWER:support blood clotting, blood
pressure, inflammatory responses, and many other metabolic processes
Saturated fats - ANSWER:solid at room temperature, most are of animal origin
Unsaturated fats - ANSWER:liquid at room temperature, most are of plant origin
Polyunsaturated fats - ANSWER:fish, corn, sunflower oil, soybeans, cotton seeds; form esters that have
many carbons unbounded to hydrogen atoms
Monounsaturated fats - ANSWER:nuts, fowl, canola oil, olive oil; form esters with one or double triple
bonds
What is a trans fat? - ANSWER:hydrogenated fat; polyunsaturated vegetable oils to which hydrogen has
been added to make solid at room temperature; hydrogenation turn vegetable oils into saturated fats;
margarine
What is the DRI of trans fats? - ANSWER:unnecessary in human nutrition; avoid trans fats in the diet as
much as possible
Primary prevention - ANSWER:before any disease process or risk factor
Secondary prevention - ANSWER:disease process has occurred or risk factor has occurred but can be
reversed
Tertiary prevention - ANSWER:chronic disease and preventing further deterioration or disability
Ethnocentric - ANSWER:evaluating other people and cultures according to the standards of one's own
culture
Healthy People 2020 focuses on the ultimate vision of:
A. society in which all people live long, healthy lives
B. a society where there is zero tolerance for disease
C. a society where food in the US is supplied by local plant sources
D. a society consuming a primarily plant-based diet - ANSWER:A. society in which all people live long,
healthy lives
Five grams of protein will furnish how many kilocalories?
A. 15
B. 20
C. 45
D. 60 - ANSWER:B. 20
When purchasing packaged food, consumers with food allergies should pay particular attention to:
A. the nutrition facts label
B. any health claim
C. symbols on the package
D. the list of ingredients - ANSWER:D. the list of ingredients
Addition of nutrients to refined grains that were previously lost during processing is called:
A. enrichment
B. fortification
C. replacement
D. enhancement - ANSWER:A. enrichment
,Enrichment - ANSWER:adding back a nutrient that was lost in processing
Fortification - ANSWER:adding nutrients that are not usually in product
ONe of the most important ways to prevent contamination while handling food is to:
A. always remove peelings from fruit
B. cook all meat and egg dishes to 120 degrees F
C. wash all poultry items with warm water
D. wash hands and wear disposable gloves - ANSWER:D. wash hands and wear disposable gloves
Jenny finds some leftover pizza in the dorm room refrigerator. She knows they ordered pizza last week (7
days ago). Should she eat it?
A. absolutely, as long as she reheats it
B. sure, as long as there is no mold or odor
C. no, it should have been discarded after 3-4 days
D. no, it should have been eaten or discarded in 24 hrs - ANSWER:C. no, it should have been discarded
after 3-4 days
What is the major function of carbohydrates in the diet? - ANSWER:body's major and preferred source of
energy; protein sparing effect
What is the dietary importance of carbohydrates? - ANSWER:The body stores carbs in the form of
glycogen in the liver and muscles (100 g of glycogen in the liver; 300-400 g of glycogen can be stored in
the skeletal muscle); used for quick energy; excess will be stored as fat
3 Chemical classes of carbohydrates - ANSWER:monosaccharides, disaccharides, polysaccharides
Class members and sources of Monosaccharides - ANSWER:Class members: glucose; fructose; galactose
Sources: corn syrup; fruits, honey; lactose, milk products
Class members and sources of Disaccharides - ANSWER:Class members: sucrose (glucose+fructose);
lactose (glucose+galactose); maltose (glucose+glucose)
Sources: table sugar; milk, milk products; starch digestion, intermediate sweetener in food products
Class members and sources of Polysaccharides - ANSWER:Class members: starch (supply energy over a
long period of time); glycogen
Sources: grains and grain products, rice, corn, legumes, potatoes and other vegetables; storage form of
carbohydrate in animal tissue (not a dietary source)
What is the DRI for carbs in a diet? - ANSWER:45%-65% of total kilocalories, with a greater portion
coming from complex carbs
, What is the importance of whole grains in the diet? - ANSWER:whole grains are produced from
unrefined grains and unrefined grains retain the outer bran layers, the inner germ, and the endosperm,
and thus the nutrients within
Glycemic index or glycemic load - ANSWER:how readily a carb is converted to sugar; influences blood
sugar level; high glycemic index produce a higher peak in blood sugar within 2 hrs of eating them
(potato, white rice, white bread); low glycemic index do not produce high blood glucose spikes and are
favorable and generally high in fiber (sweet potato)
What is the DRI for fiber? - ANSWER:25-35 g a day
Sources of fiber - ANSWER:whole grains, fruits, legumes, vegetables, seeds, and nuts
What is the DRI for sugar? - ANSWER:men: 150 kcal; 37.5g; 9 tsp
women: 100 kcal; 25g; 6 tsp
How are carbs broken down? - ANSWER:they are broken down by salivary amylase and amylase in the
small intestine; glucose is then absorbed into the blood through the small intestine
What is the dietary importance function of fats in the diet? - ANSWER:fats are a concentrated fuel source
for the human energy system; large amount of energy can be stored in a relatively small space within
adipose tissue as compared with carbs that are stored as glycogen
What is the structure of fats? - ANSWER:composed of a carbon, hydrogen, and oxygen
What are the class of fats? - ANSWER:saturated fats, unsaturated fats (monounsaturated,
polyunsaturated), essential fatty acids
What are the essential fatty acids? - ANSWER:omega 3 and omega 6
What are the benefits of essential fatty acids in the body? - ANSWER:support blood clotting, blood
pressure, inflammatory responses, and many other metabolic processes
Saturated fats - ANSWER:solid at room temperature, most are of animal origin
Unsaturated fats - ANSWER:liquid at room temperature, most are of plant origin
Polyunsaturated fats - ANSWER:fish, corn, sunflower oil, soybeans, cotton seeds; form esters that have
many carbons unbounded to hydrogen atoms
Monounsaturated fats - ANSWER:nuts, fowl, canola oil, olive oil; form esters with one or double triple
bonds
What is a trans fat? - ANSWER:hydrogenated fat; polyunsaturated vegetable oils to which hydrogen has
been added to make solid at room temperature; hydrogenation turn vegetable oils into saturated fats;
margarine
What is the DRI of trans fats? - ANSWER:unnecessary in human nutrition; avoid trans fats in the diet as
much as possible
