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NR 228 NUTRITION EXAM 1 || LATELY UPDATED
QUESTIONS AND 100% CORRECT ANSWERS
ALREADY GRADED A+|| LATEST AND COMPLETE
UPDATE 2025 WITH VERIFIED SOLUTIONS||
ASSURED PASS!!!
Those *foods we choose to eat when all foods are available at the same time and in
the same quantity*. Determined by genetic and environmental effects. -
ANSWER: Food preference
This concerns the specific foods that are *convenient* to choose when we are
actually ready to eat; rarely are all our preferred foods available at the same time to
satisfy our preferences. These are restricted by convenience. - ANSWER: Food
choice
Considers what food we *really like to eat*. We may want to eat foods that
enhance our health, but we like to eat chocolate cake. - ANSWER: Food liking
1. Genetic Determinants (ex. liking for salts or sweets)
2. Environmental influences
3. Media influences - ANSWER: What affects someone's food preference?
The inability to access enough food to feel nourished and satisfied. - ANSWER:
Hunger
One of the four themes of MyPlate recommendations.
This involves eating food from all food groups and subgroups. - ANSWER:
Variety
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One of the four themes of MyPlate recommendations. It involves eating more of
some foods (fruits, vegetables, whole grains, fat-free or low-fat milk products) and
less of others (foods high in saturated or trans fats, added sugars, cholesterol salt,
and alcohol). - ANSWER: Proportionality
One of the four themes of MyPlate recommendations. Choose types of foods that
limit intake of saturated or trans fats, added sugars, cholesterol, salt, and alcohol. -
ANSWER: Moderation
One of the four themes of MyPlate recommendations. Be physically active every
day. - ANSWER: Activity
Also known as "metabolic syndrome" is a group of heart disease risk factors
including *abdominal obesity, glucose intolerance, high blood pressure, and
abnormal blood lipid levels* - ANSWER: Syndrome X
The ___________ ________ __________ emphasizes foods with restorative
benefits and/or essential nutrients in natural forms. The core of dietary intake is
primarily plant-based foods, with small amounts of animal foods. the "healing"
aspect of this also applies to the production of the food supply. - ANSWER:
Healing foods pyramid
Type of research. Consists of an *experimental group* receiving treatment (or
dietary change) and a *control group* receiving no treatment (no dietary change);
differences, if any, are then noted. called clinical or laboratory study. - ANSWER:
Experimental study
Type of research. analyzes an *individual case* of a disease or health difference to
determine how factors may influence health; a naturalistic study because no
manipulation of dietary intake or behavior occurs. - ANSWER: Case study
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Type of research. *Studies populations*; tracks the occurrence of health or disease
processes among populations; may use historical data, surveys, and/or medical
records to determine possible factors influencing the health of a group of people. -
ANSWER: Epidemiologic study
A procedure by which *food is exposed to radiation* that destroys
microorganisms, insect growth, and parasites that could spoil food or cause illness.
This food preservation technology results in an increase of international and
domestic food trade. These foods may have a *longer shelf life* - ANSWER:
Irradiation
Carbohydrate energy stored in the liver and in the muscles. - ANSWER: Glycogen
Process when glycogen stored in the liver and muscle tissue is converted back to
glucose. - ANSWER: Glycogenolysis
The process of producing glucose from fat. - ANSWER: Gluconeogenesis
Created when fatty acids are broken down for energy when sufficient
carbohydrates are unavailable. - ANSWER: Ketone bodies
A hormone produced by the beta cells of the islets of Langerhans, lowers blood
glucose levels by enhancing the conversion of excess glucose to glycogen through
glycogenesis or to fat stored in adipose tissue. It also eases the absorption of
glucose into the cells so the use of glucose as energy is increased. - ANSWER:
Insulin
This stimulates conversion of liver glycogen to glucose, assisting the regulation of
glucose levels during the night. - ANSWER: Glucagon
NR 228 NUTRITION EXAM 1 || LATELY UPDATED
QUESTIONS AND 100% CORRECT ANSWERS
ALREADY GRADED A+|| LATEST AND COMPLETE
UPDATE 2025 WITH VERIFIED SOLUTIONS||
ASSURED PASS!!!
Those *foods we choose to eat when all foods are available at the same time and in
the same quantity*. Determined by genetic and environmental effects. -
ANSWER: Food preference
This concerns the specific foods that are *convenient* to choose when we are
actually ready to eat; rarely are all our preferred foods available at the same time to
satisfy our preferences. These are restricted by convenience. - ANSWER: Food
choice
Considers what food we *really like to eat*. We may want to eat foods that
enhance our health, but we like to eat chocolate cake. - ANSWER: Food liking
1. Genetic Determinants (ex. liking for salts or sweets)
2. Environmental influences
3. Media influences - ANSWER: What affects someone's food preference?
The inability to access enough food to feel nourished and satisfied. - ANSWER:
Hunger
One of the four themes of MyPlate recommendations.
This involves eating food from all food groups and subgroups. - ANSWER:
Variety
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One of the four themes of MyPlate recommendations. It involves eating more of
some foods (fruits, vegetables, whole grains, fat-free or low-fat milk products) and
less of others (foods high in saturated or trans fats, added sugars, cholesterol salt,
and alcohol). - ANSWER: Proportionality
One of the four themes of MyPlate recommendations. Choose types of foods that
limit intake of saturated or trans fats, added sugars, cholesterol, salt, and alcohol. -
ANSWER: Moderation
One of the four themes of MyPlate recommendations. Be physically active every
day. - ANSWER: Activity
Also known as "metabolic syndrome" is a group of heart disease risk factors
including *abdominal obesity, glucose intolerance, high blood pressure, and
abnormal blood lipid levels* - ANSWER: Syndrome X
The ___________ ________ __________ emphasizes foods with restorative
benefits and/or essential nutrients in natural forms. The core of dietary intake is
primarily plant-based foods, with small amounts of animal foods. the "healing"
aspect of this also applies to the production of the food supply. - ANSWER:
Healing foods pyramid
Type of research. Consists of an *experimental group* receiving treatment (or
dietary change) and a *control group* receiving no treatment (no dietary change);
differences, if any, are then noted. called clinical or laboratory study. - ANSWER:
Experimental study
Type of research. analyzes an *individual case* of a disease or health difference to
determine how factors may influence health; a naturalistic study because no
manipulation of dietary intake or behavior occurs. - ANSWER: Case study
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Type of research. *Studies populations*; tracks the occurrence of health or disease
processes among populations; may use historical data, surveys, and/or medical
records to determine possible factors influencing the health of a group of people. -
ANSWER: Epidemiologic study
A procedure by which *food is exposed to radiation* that destroys
microorganisms, insect growth, and parasites that could spoil food or cause illness.
This food preservation technology results in an increase of international and
domestic food trade. These foods may have a *longer shelf life* - ANSWER:
Irradiation
Carbohydrate energy stored in the liver and in the muscles. - ANSWER: Glycogen
Process when glycogen stored in the liver and muscle tissue is converted back to
glucose. - ANSWER: Glycogenolysis
The process of producing glucose from fat. - ANSWER: Gluconeogenesis
Created when fatty acids are broken down for energy when sufficient
carbohydrates are unavailable. - ANSWER: Ketone bodies
A hormone produced by the beta cells of the islets of Langerhans, lowers blood
glucose levels by enhancing the conversion of excess glucose to glycogen through
glycogenesis or to fat stored in adipose tissue. It also eases the absorption of
glucose into the cells so the use of glucose as energy is increased. - ANSWER:
Insulin
This stimulates conversion of liver glycogen to glucose, assisting the regulation of
glucose levels during the night. - ANSWER: Glucagon
