NUTR 331 STUDY EXAMS GUIDE ALL QUESTIONS
AND ANSWERS SURE A+
✔✔before publication in a reputable journal, what must the findings of a study undergo?
- ✔✔a peer review
✔✔the RDAs for protein, vitamins, and minerals are based on: - ✔✔the needs of most
healthy people
✔✔the RDA for energy is based on: - ✔✔the average requirement
✔✔the EARs can be appropriately used in: - ✔✔the planning of a school lunch program
✔✔milk and milk products contribute significant amounts of: - ✔✔calcium
✔✔Canada's food guide recommends that adults 19-50 years of age have how many
servings of milk and alternatives? - ✔✔2 servings
✔✔a tablespoon of oil is how much larger in volume than a teaspoon? - ✔✔3x
✔✔an ounce is _______ grams - ✔✔28
✔✔a serving of milk in Canada's food guide is - ✔✔1 cup or 250ml
✔✔what are 3 suggestions for adults in Canada's food guide? - ✔✔drink skim, 1% or
2% milk every day; make as least half of your grain products whole grain; eat at least 2
servings of fish per week
✔✔compared to the RDA, the Tolerable Upper Intake Level (UL) of nutrients is: -
✔✔higher
, ✔✔what oil and fats are not recommended by Canada's food guide? - ✔✔hard
margarine and butter
✔✔why is it important to have variety in your diet? - ✔✔it is important because nutrient
content and amounts in food vary and so to make sure you have a balance of those
necessary nutrients and to avoid deficiencies or other undesirable conditions one
should have a large variety of foods.
✔✔what are the characteristics of nutrient dense food? give some examples -
✔✔nutrient dense foods have high quantity of one or several essential nutrients with a
small quantity of energy; examples: skim milk, low fat yogurt, fish, most fruits and
veggies (especially dark green and orange ones)
✔✔define the Tolerable Upper Intake Level of a nutrient - ✔✔the maximum amount
form all sources that appears safe for most healthy people
✔✔the pyloric sphincter functions to: - ✔✔prevent intestinal contents back flowing into
stomach and holds the food in the stomach so it can be liquefied and mixed to form
chyme
✔✔2 types of sphincters in stomach - ✔✔esophageal (start) and pyloric (end)
✔✔sequence of small and large intestine segments - ✔✔duodenum, jejunum, ileum,
colon, rectum
✔✔what are the 2 forms of mechanical digestion? - ✔✔chewing and peristalsis
✔✔the function of mucus in the stomach is to: - ✔✔protect the stomach wall from being
digested by gastric juices
✔✔bacteria in the large intestine perform what 3 functions? - ✔✔producing a variety of
minerals, producing vitamins, and preventing pathogenic bacteria from attacking GI
system
✔✔the villi and microvilli of the small intestine serve to: - ✔✔trap nutrient molecules for
absorption and increase the surface area of the small intestine
✔✔which products of digestion do not have direct access to blood stream - ✔✔long-
chain fatty acids and fat soluble vitamins
✔✔what enzyme digests starch in the mouth? - ✔✔amylase
✔✔what type of digestion breaks down nutrients into absorbable units? - ✔✔chemical
digestion
AND ANSWERS SURE A+
✔✔before publication in a reputable journal, what must the findings of a study undergo?
- ✔✔a peer review
✔✔the RDAs for protein, vitamins, and minerals are based on: - ✔✔the needs of most
healthy people
✔✔the RDA for energy is based on: - ✔✔the average requirement
✔✔the EARs can be appropriately used in: - ✔✔the planning of a school lunch program
✔✔milk and milk products contribute significant amounts of: - ✔✔calcium
✔✔Canada's food guide recommends that adults 19-50 years of age have how many
servings of milk and alternatives? - ✔✔2 servings
✔✔a tablespoon of oil is how much larger in volume than a teaspoon? - ✔✔3x
✔✔an ounce is _______ grams - ✔✔28
✔✔a serving of milk in Canada's food guide is - ✔✔1 cup or 250ml
✔✔what are 3 suggestions for adults in Canada's food guide? - ✔✔drink skim, 1% or
2% milk every day; make as least half of your grain products whole grain; eat at least 2
servings of fish per week
✔✔compared to the RDA, the Tolerable Upper Intake Level (UL) of nutrients is: -
✔✔higher
, ✔✔what oil and fats are not recommended by Canada's food guide? - ✔✔hard
margarine and butter
✔✔why is it important to have variety in your diet? - ✔✔it is important because nutrient
content and amounts in food vary and so to make sure you have a balance of those
necessary nutrients and to avoid deficiencies or other undesirable conditions one
should have a large variety of foods.
✔✔what are the characteristics of nutrient dense food? give some examples -
✔✔nutrient dense foods have high quantity of one or several essential nutrients with a
small quantity of energy; examples: skim milk, low fat yogurt, fish, most fruits and
veggies (especially dark green and orange ones)
✔✔define the Tolerable Upper Intake Level of a nutrient - ✔✔the maximum amount
form all sources that appears safe for most healthy people
✔✔the pyloric sphincter functions to: - ✔✔prevent intestinal contents back flowing into
stomach and holds the food in the stomach so it can be liquefied and mixed to form
chyme
✔✔2 types of sphincters in stomach - ✔✔esophageal (start) and pyloric (end)
✔✔sequence of small and large intestine segments - ✔✔duodenum, jejunum, ileum,
colon, rectum
✔✔what are the 2 forms of mechanical digestion? - ✔✔chewing and peristalsis
✔✔the function of mucus in the stomach is to: - ✔✔protect the stomach wall from being
digested by gastric juices
✔✔bacteria in the large intestine perform what 3 functions? - ✔✔producing a variety of
minerals, producing vitamins, and preventing pathogenic bacteria from attacking GI
system
✔✔the villi and microvilli of the small intestine serve to: - ✔✔trap nutrient molecules for
absorption and increase the surface area of the small intestine
✔✔which products of digestion do not have direct access to blood stream - ✔✔long-
chain fatty acids and fat soluble vitamins
✔✔what enzyme digests starch in the mouth? - ✔✔amylase
✔✔what type of digestion breaks down nutrients into absorbable units? - ✔✔chemical
digestion
