NR228 EXAM 1 NUTRITION, HEALTH, AND WELLNESS WITH
ALL CORRECT & 100% VERIFIED ANSWERS|ALREADY GRADED
A+
1. Label meaning of The amount of a product that is most commonly consumed
serving size
2. Monosaccha glucose, fructose, galactose
- rides -Have one sugar molecule
--Most fruits, vegetables and honey
3. Disaccharides sucrose, lactose, maltose
-Have 2 sugar molecules
--Sugar and milk
4. Polysaccharides Have many sugar molecules
--Rice, potatoes, corn, and wheat
5. Function of Provide energy
car- -Liver is important organ
bohydrates -Brain and CNS crave carbs as fuel but can not store them
-Protein sparing ettect if carbs is suflcient for energy needs, protein wont
sacrificed to supply energy
-Dietary fiber not fat
-Naturally occurring sweeteners (sucrose and fructose)
6. Sugar alcohols sorbitol, mannitol, xylitol
7. When reading 8. PKU patients should not have
a food label,
how can you
know what
ingredients
make up most
of the
product?
1/
45
, NR228 EXAM 1 NUTRITION, HEALTH, AND WELLNESS WITH
ALL CORRECT & 100% VERIFIED ANSWERS|ALREADY GRADED
A+three ingredients listed
The first
will have the highest
percentage
2/
45
, NR228 EXAM 1 NUTRITION, HEALTH, AND WELLNESS WITH
ALL CORRECT & 100% VERIFIED ANSWERS|ALREADY GRADED
A+
what type of sug- Aspartame or anything containing aspartame
ar? -Because their bodies cannot break down excess phenylalanine,
Why? resulting in a buildup that causes medical problems
9. Glycemic Index Ranking of foods according to how it raises blood glucose levels
compared with a reference food
10. Glycemic load the amount of carbohydrate in a food multiplied by the glycemic index of
the
carbohydrate
11. Fiber A tough complex carbohydrate that the body cannot digest
12. What are the this country
functions of
wa- ter?
13. Minerals for
blood health
in- clude
14. Minerals
for bone
health
15. What are the
food trends
we are
experiencing in
3/
45
, NR228 EXAM 1 NUTRITION, HEALTH, AND WELLNESS WITH
ALL CORRECT & 100% VERIFIED ANSWERS|ALREADY GRADED
P A+ d rigidity to cells Helps
r regulate body temp
o Acts as a lubricant
v Cushions body tissue
i Transports nutrients and waste
d products Acts as a solvent
e Provides a source of trace minerals
s Participates in chemical reactions
s Iron, Zinc, Copper
h
a
p
Calcium, Phosphorus, Magnesium, and Fluoride
e
a Alot more eating out so more sodium, fat and calories
n Simple carbs
16.
4/
45
ALL CORRECT & 100% VERIFIED ANSWERS|ALREADY GRADED
A+
1. Label meaning of The amount of a product that is most commonly consumed
serving size
2. Monosaccha glucose, fructose, galactose
- rides -Have one sugar molecule
--Most fruits, vegetables and honey
3. Disaccharides sucrose, lactose, maltose
-Have 2 sugar molecules
--Sugar and milk
4. Polysaccharides Have many sugar molecules
--Rice, potatoes, corn, and wheat
5. Function of Provide energy
car- -Liver is important organ
bohydrates -Brain and CNS crave carbs as fuel but can not store them
-Protein sparing ettect if carbs is suflcient for energy needs, protein wont
sacrificed to supply energy
-Dietary fiber not fat
-Naturally occurring sweeteners (sucrose and fructose)
6. Sugar alcohols sorbitol, mannitol, xylitol
7. When reading 8. PKU patients should not have
a food label,
how can you
know what
ingredients
make up most
of the
product?
1/
45
, NR228 EXAM 1 NUTRITION, HEALTH, AND WELLNESS WITH
ALL CORRECT & 100% VERIFIED ANSWERS|ALREADY GRADED
A+three ingredients listed
The first
will have the highest
percentage
2/
45
, NR228 EXAM 1 NUTRITION, HEALTH, AND WELLNESS WITH
ALL CORRECT & 100% VERIFIED ANSWERS|ALREADY GRADED
A+
what type of sug- Aspartame or anything containing aspartame
ar? -Because their bodies cannot break down excess phenylalanine,
Why? resulting in a buildup that causes medical problems
9. Glycemic Index Ranking of foods according to how it raises blood glucose levels
compared with a reference food
10. Glycemic load the amount of carbohydrate in a food multiplied by the glycemic index of
the
carbohydrate
11. Fiber A tough complex carbohydrate that the body cannot digest
12. What are the this country
functions of
wa- ter?
13. Minerals for
blood health
in- clude
14. Minerals
for bone
health
15. What are the
food trends
we are
experiencing in
3/
45
, NR228 EXAM 1 NUTRITION, HEALTH, AND WELLNESS WITH
ALL CORRECT & 100% VERIFIED ANSWERS|ALREADY GRADED
P A+ d rigidity to cells Helps
r regulate body temp
o Acts as a lubricant
v Cushions body tissue
i Transports nutrients and waste
d products Acts as a solvent
e Provides a source of trace minerals
s Participates in chemical reactions
s Iron, Zinc, Copper
h
a
p
Calcium, Phosphorus, Magnesium, and Fluoride
e
a Alot more eating out so more sodium, fat and calories
n Simple carbs
16.
4/
45
