Exam 1 Nutrition, Health, and Wellness
NR228 Questions and Complete
Solutions Graded A+
Label meaning of serving size - Answer: The amount of a product that is most commonly consumed
Monosaccharides - Answer: glucose, fructose, galactose
-Have one sugar molecule
--Most fruits, vegetables and honey
Disaccharides - Answer: sucrose, lactose, maltose
-Have 2 sugar molecules
--Sugar and milk
Polysaccharides - Answer: Have many sugar molecules
--Rice, potatoes, corn, and wheat
Function of carbohydrates - Answer: Provide energy
-Liver is important organ
-Brain and CNS crave carbs as fuel but can not store them
-Protein sparing effect if carbs is sufficient for energy needs, protein wont be sacrificed to supply energy
-Dietary fiber not fat
-Naturally occurring sweeteners (sucrose and fructose)
Sugar alcohols - Answer: sorbitol, mannitol, xylitol
When reading a food label, how can you know what ingredients make up most of the product? - Answer:
The first three ingredients listed will have the highest percentage
,PKU patients should not have what type of sugar? Why? - Answer: Aspartame or anything containing
aspartame
-Because their bodies cannot break down excess phenylalanine, resulting in a buildup that causes
medical problems
Glycemic Index - Answer: Ranking of foods according to how it raises blood glucose levels compared
with a reference food
Glycemic load - Answer: the amount of carbohydrate in a food multiplied by the glycemic index of the
carbohydrate
Fiber - Answer: A tough complex carbohydrate that the body cannot digest
What are the functions of water? - Answer: Provides shape and rigidity to cells
Helps regulate body temp
Acts as a lubricant
Cushions body tissue
Transports nutrients and waste products
Acts as a solvent
Provides a source of trace minerals
Participates in chemical reactions
Minerals for blood health include - Answer: Iron, Zinc, Copper
Minerals for bone health - Answer: Calcium, Phosphorus, Magnesium, and Fluoride
What are the food trends we are experiencing in this country - Answer: Alot more eating out so more
sodium, fat and calories
Simple carbs
, Simple carbs vs complex carbs - Answer: Simple includes monosaccharides and disaccharides
Complex includes polysaccharides excluding glycogen
digestive problems through the life span - Answer: Infants- immature GI tract may allow proteins to be
absorbed without complete digestion, can result in allergic responses
Lactose Intolerant- may occur once primary growth need for nutrients contained in milk is met OR could
occur in adulthood
--older adults may experience it when secretion of enzymes decreases
Mid adults- gallbladder disease and peptic ulcers
Older adults- constipation and diverticulosis
Minerals for energy and metabolism - Answer: Iodine, Chromium, Phosphorus, Sulfur, Iron and Zinc
True or false: Minerals are stable when cooked - Answer: TRUE
Nephrotic syndrome - Answer: Glomerular membrane becomes permeable to proteins. Leaking into the
urine, and lacking in the blood
S/S-
Chronic kidney disease - Answer: Large amounts of dilute urine In early stages, followed by oliguria and
finally anuria as disease progresses
-Nitrogen retention of Urea producing Axotemia
-Metabolic acidosis
-Hypertension and anemia
Nutrition therapy in kidney disease - Answer: Based on the severity of the disease, presence of
metabolic abnormalities, and treatment modality
-Length of disease
-Degree of impaired kidney function
NR228 Questions and Complete
Solutions Graded A+
Label meaning of serving size - Answer: The amount of a product that is most commonly consumed
Monosaccharides - Answer: glucose, fructose, galactose
-Have one sugar molecule
--Most fruits, vegetables and honey
Disaccharides - Answer: sucrose, lactose, maltose
-Have 2 sugar molecules
--Sugar and milk
Polysaccharides - Answer: Have many sugar molecules
--Rice, potatoes, corn, and wheat
Function of carbohydrates - Answer: Provide energy
-Liver is important organ
-Brain and CNS crave carbs as fuel but can not store them
-Protein sparing effect if carbs is sufficient for energy needs, protein wont be sacrificed to supply energy
-Dietary fiber not fat
-Naturally occurring sweeteners (sucrose and fructose)
Sugar alcohols - Answer: sorbitol, mannitol, xylitol
When reading a food label, how can you know what ingredients make up most of the product? - Answer:
The first three ingredients listed will have the highest percentage
,PKU patients should not have what type of sugar? Why? - Answer: Aspartame or anything containing
aspartame
-Because their bodies cannot break down excess phenylalanine, resulting in a buildup that causes
medical problems
Glycemic Index - Answer: Ranking of foods according to how it raises blood glucose levels compared
with a reference food
Glycemic load - Answer: the amount of carbohydrate in a food multiplied by the glycemic index of the
carbohydrate
Fiber - Answer: A tough complex carbohydrate that the body cannot digest
What are the functions of water? - Answer: Provides shape and rigidity to cells
Helps regulate body temp
Acts as a lubricant
Cushions body tissue
Transports nutrients and waste products
Acts as a solvent
Provides a source of trace minerals
Participates in chemical reactions
Minerals for blood health include - Answer: Iron, Zinc, Copper
Minerals for bone health - Answer: Calcium, Phosphorus, Magnesium, and Fluoride
What are the food trends we are experiencing in this country - Answer: Alot more eating out so more
sodium, fat and calories
Simple carbs
, Simple carbs vs complex carbs - Answer: Simple includes monosaccharides and disaccharides
Complex includes polysaccharides excluding glycogen
digestive problems through the life span - Answer: Infants- immature GI tract may allow proteins to be
absorbed without complete digestion, can result in allergic responses
Lactose Intolerant- may occur once primary growth need for nutrients contained in milk is met OR could
occur in adulthood
--older adults may experience it when secretion of enzymes decreases
Mid adults- gallbladder disease and peptic ulcers
Older adults- constipation and diverticulosis
Minerals for energy and metabolism - Answer: Iodine, Chromium, Phosphorus, Sulfur, Iron and Zinc
True or false: Minerals are stable when cooked - Answer: TRUE
Nephrotic syndrome - Answer: Glomerular membrane becomes permeable to proteins. Leaking into the
urine, and lacking in the blood
S/S-
Chronic kidney disease - Answer: Large amounts of dilute urine In early stages, followed by oliguria and
finally anuria as disease progresses
-Nitrogen retention of Urea producing Axotemia
-Metabolic acidosis
-Hypertension and anemia
Nutrition therapy in kidney disease - Answer: Based on the severity of the disease, presence of
metabolic abnormalities, and treatment modality
-Length of disease
-Degree of impaired kidney function
