NR 228-NUTRITION EXAM 1 | VERIFIED STUDY |
QUESTIONS AND ANSWERS |2026 UPDATES
Food preference - ANSWER- 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.
Food choice - ANSWER- 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.
Food liking - ANSWER- 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.
What affects someone's food preference? - ANSWER- 1. Genetic Determinants (ex. liking
for salts or sweets)
2. Environmental influences
3. Media influences
Hunger - ANSWER- The inability to access enough food to feel nourished and satisfied.
Variety - ANSWER- One of the four themes of MyPlate recommendations.
This involves eating food from all food groups and subgroups.
Proportionality - ANSWER- 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).
Moderation - ANSWER- 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.
Activity - ANSWER- One of the four themes of MyPlate recommendations. Be physically
active every day.
Syndrome X - ANSWER- 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*
, Healing foods pyramid - ANSWER- 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.
Experimental study - ANSWER- 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.
Case study - ANSWER- 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.
Epidemiologic study - ANSWER- 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.
Irradiation - ANSWER- 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*
Glycogen - ANSWER- Carbohydrate energy stored in the liver and in the muscles.
Glycogenolysis - ANSWER- Process when glycogen stored in the liver and muscle tissue is
converted back to glucose.
Gluconeogenesis - ANSWER- The process of producing glucose from fat.
Ketone bodies - ANSWER- Created when fatty acids are broken down for energy when
sufficient carbohydrates are unavailable.
Insulin - ANSWER- 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.
Glucagon - ANSWER- This stimulates conversion of liver glycogen to glucose, assisting the
regulation of glucose levels during the night.
QUESTIONS AND ANSWERS |2026 UPDATES
Food preference - ANSWER- 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.
Food choice - ANSWER- 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.
Food liking - ANSWER- 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.
What affects someone's food preference? - ANSWER- 1. Genetic Determinants (ex. liking
for salts or sweets)
2. Environmental influences
3. Media influences
Hunger - ANSWER- The inability to access enough food to feel nourished and satisfied.
Variety - ANSWER- One of the four themes of MyPlate recommendations.
This involves eating food from all food groups and subgroups.
Proportionality - ANSWER- 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).
Moderation - ANSWER- 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.
Activity - ANSWER- One of the four themes of MyPlate recommendations. Be physically
active every day.
Syndrome X - ANSWER- 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*
, Healing foods pyramid - ANSWER- 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.
Experimental study - ANSWER- 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.
Case study - ANSWER- 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.
Epidemiologic study - ANSWER- 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.
Irradiation - ANSWER- 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*
Glycogen - ANSWER- Carbohydrate energy stored in the liver and in the muscles.
Glycogenolysis - ANSWER- Process when glycogen stored in the liver and muscle tissue is
converted back to glucose.
Gluconeogenesis - ANSWER- The process of producing glucose from fat.
Ketone bodies - ANSWER- Created when fatty acids are broken down for energy when
sufficient carbohydrates are unavailable.
Insulin - ANSWER- 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.
Glucagon - ANSWER- This stimulates conversion of liver glycogen to glucose, assisting the
regulation of glucose levels during the night.
