Nutrition Final Exam Davis TCU Questions and Correct
Answers.
Energy yielding nutrients - > Lipids, fats, and proteins
The amount of energy released is measured in ____ - > Kilocalories
What do energy yielding nutrients assist with? - > They are used to fuel all activities in the
body
Where do excess energy yielding nutrients go? - > Storage in glycogen/fat
Acceptable carbohydrate distribution range - > 45-65% of calories
Acceptable fat distribution range - > 20-35% calories
Acceptable protein distribution range - > 10-35% calories
How many calories per gram are in carbohydrates? - > 4 calories per gram
How many calories per gram are in fats? - > 9 calories per gram
How many calories per gram are in proteins? - > 4 calories per gram
How many calories per gram are in alcohol? - > 7 calories per gram
Organic nutrients - > Organic, contain carbon and not all provide energy
Carbohydrates, proteins, lipids, and vitamins
What are the organic nutrients? - > Carbohydrates, proteins, lipids, and vitamins
Vitamins - > Do not provide energy
Essential organic nutrients required in small amounts
,Serve as helpers in metabolic processes and may be subtly altered to perform various
tasks
May be water soluble
May be fat soluble
Inorganic nutrients - > Do not provide calories
Do not have carbon
Minerals, and water
What are the inorganic nutrients? - > Minerals, and water
Minerals - > Inorganic molecules required in small amounts
Do not provide energy
Elements that cannot lose their identity
May bind with certain substances and don't get absorbed by the body- binding with
phytates/oxalates
DRI (dietary recommended intakes) - > A set of values for the dietary nutrient intakes of
healthy people
RDA (recommended daily allowance) - > The average amount of a nutrient considered
adequate to meet the needs of all healthy people
EAR (estimated average requirements) - > The amount of a nutrient that will maintain a
specific biochemical or physiological function in ½ the people of a given age and gender
group
AI (adequate intakes) - > The average amount of a nutrient that appears sufficient to
maintain health
TUIL (tolerable upper intake levels) - > The maximum amount of a nutrient that appears
safe and beyond which there is a risk of adverse health effects
Enriched foods - > An addition to a food of specific nutrients to replace losses that occur
during processing so that the food will meet a specific standard
,Fortified foods - > Addition to a food of nutrients that were either not originally present or
present in insignificant amounts
Ingredient list - > Listing of all ingredients
Descending order of predominance by weight
Serving sizes - > Food and Drug Administration (FDA) role
Adjust calculation according to amounts consumed
Sized listed vs. USDA food pattern sizes
Nutrition facts- required information - > Total food energy and energy from fat
Total fat, saturated fat, trans fat, & cholesterol
Sodium
Total carbohydrates, dietary fibers, & sugars
Protein
Vitamin A&C, iron, and calcium
Daily values - > Expressed as percentage
Relationship to health
"Ballpark" estimate of contribution to total diet
Based on 2,000 calories per day
Percent daily value
Percentage of a daily value recommendation found in a specified serving of food for key
nutrients based on a 2,000 calorie diet
≥ 20%= high or excellent source
10-19%= good source
≤ 5%= low source
≥ 20% of the daily value - > High or excellent source of the daily value
10-19% of the daily value - > Good source of the daily value
, ≤ 5% of the daily value - > Low source of the daily value
Gastrointestinal tract (GI tract) - > Flexible muscular tube from the
mouth→esophagus→stomach→small intestine→large intestine→rectum→anus
Principal organs of absorption and digestion - > Stomach
Intestine
Lumen - > Inner space within the GI tract
Mouth - > Oral cavity includes lips, teeth, tongue, and palate
Begins digestive process- motility and secretion
Salivary glands- secrete saliva
Contains digestive enzymes for starch (salivary amylase)
4 basic taste sensations: sweet, sour, bitter, salty, and savory (umami)
Tongue- taste sensations and food movement
Bolus - > The amount of food swallowed at one time
Pharynx - > A short tube shared by both digestive system and respiratory system
Epiglottis - > Protects the airway during swallowing
First regulation of intake
Esophagus - > Food pipe- passes food from mouth→ stomach
Primary function= motility
Passes through a hole in the diaphragm
Upper esophageal sphincter - > Opens during swallow
Cardiac or lower esophageal sphincter - > Prevents reflux (backflow of content)
Answers.
Energy yielding nutrients - > Lipids, fats, and proteins
The amount of energy released is measured in ____ - > Kilocalories
What do energy yielding nutrients assist with? - > They are used to fuel all activities in the
body
Where do excess energy yielding nutrients go? - > Storage in glycogen/fat
Acceptable carbohydrate distribution range - > 45-65% of calories
Acceptable fat distribution range - > 20-35% calories
Acceptable protein distribution range - > 10-35% calories
How many calories per gram are in carbohydrates? - > 4 calories per gram
How many calories per gram are in fats? - > 9 calories per gram
How many calories per gram are in proteins? - > 4 calories per gram
How many calories per gram are in alcohol? - > 7 calories per gram
Organic nutrients - > Organic, contain carbon and not all provide energy
Carbohydrates, proteins, lipids, and vitamins
What are the organic nutrients? - > Carbohydrates, proteins, lipids, and vitamins
Vitamins - > Do not provide energy
Essential organic nutrients required in small amounts
,Serve as helpers in metabolic processes and may be subtly altered to perform various
tasks
May be water soluble
May be fat soluble
Inorganic nutrients - > Do not provide calories
Do not have carbon
Minerals, and water
What are the inorganic nutrients? - > Minerals, and water
Minerals - > Inorganic molecules required in small amounts
Do not provide energy
Elements that cannot lose their identity
May bind with certain substances and don't get absorbed by the body- binding with
phytates/oxalates
DRI (dietary recommended intakes) - > A set of values for the dietary nutrient intakes of
healthy people
RDA (recommended daily allowance) - > The average amount of a nutrient considered
adequate to meet the needs of all healthy people
EAR (estimated average requirements) - > The amount of a nutrient that will maintain a
specific biochemical or physiological function in ½ the people of a given age and gender
group
AI (adequate intakes) - > The average amount of a nutrient that appears sufficient to
maintain health
TUIL (tolerable upper intake levels) - > The maximum amount of a nutrient that appears
safe and beyond which there is a risk of adverse health effects
Enriched foods - > An addition to a food of specific nutrients to replace losses that occur
during processing so that the food will meet a specific standard
,Fortified foods - > Addition to a food of nutrients that were either not originally present or
present in insignificant amounts
Ingredient list - > Listing of all ingredients
Descending order of predominance by weight
Serving sizes - > Food and Drug Administration (FDA) role
Adjust calculation according to amounts consumed
Sized listed vs. USDA food pattern sizes
Nutrition facts- required information - > Total food energy and energy from fat
Total fat, saturated fat, trans fat, & cholesterol
Sodium
Total carbohydrates, dietary fibers, & sugars
Protein
Vitamin A&C, iron, and calcium
Daily values - > Expressed as percentage
Relationship to health
"Ballpark" estimate of contribution to total diet
Based on 2,000 calories per day
Percent daily value
Percentage of a daily value recommendation found in a specified serving of food for key
nutrients based on a 2,000 calorie diet
≥ 20%= high or excellent source
10-19%= good source
≤ 5%= low source
≥ 20% of the daily value - > High or excellent source of the daily value
10-19% of the daily value - > Good source of the daily value
, ≤ 5% of the daily value - > Low source of the daily value
Gastrointestinal tract (GI tract) - > Flexible muscular tube from the
mouth→esophagus→stomach→small intestine→large intestine→rectum→anus
Principal organs of absorption and digestion - > Stomach
Intestine
Lumen - > Inner space within the GI tract
Mouth - > Oral cavity includes lips, teeth, tongue, and palate
Begins digestive process- motility and secretion
Salivary glands- secrete saliva
Contains digestive enzymes for starch (salivary amylase)
4 basic taste sensations: sweet, sour, bitter, salty, and savory (umami)
Tongue- taste sensations and food movement
Bolus - > The amount of food swallowed at one time
Pharynx - > A short tube shared by both digestive system and respiratory system
Epiglottis - > Protects the airway during swallowing
First regulation of intake
Esophagus - > Food pipe- passes food from mouth→ stomach
Primary function= motility
Passes through a hole in the diaphragm
Upper esophageal sphincter - > Opens during swallow
Cardiac or lower esophageal sphincter - > Prevents reflux (backflow of content)
