Nutrition Final Exam questions and answers 100% guaranteed success.

Nutrition Final Exam questions and answers 100% guaranteed success. Energy-yielding Nutrients - correct nutrients that break down to yield energy the body can use; protein, fat and carbs Kcals/g for energy-yielding nutrients - correct ins/carbs-4, fat-9, alcohol-7 Essential Nutrients - correct ents that must come from food because our bodies cannot produce it in sufficient amounts to meet physiological needs Dietary Reference Intakes (DRI) - correct answers.a set of nutrient intake values for healthy people in the U.S. and Canada Recommended Dietary Allowance (RDA) - correct average daily amount of nutrient considered adequate to meet the known nutrient needs of practically all healthy people Legumes - correct of plants that include beans and peas; generally low in fat and are nutrient and fiber rich; examples- black beans, kidney beans, peanuts Discretionary Calories - correct kcalories remaining in a person's energy allowance after consuming enough nutrient-dense foods to meet all nutrient needs for a day Whole Grains - correct answers.a grain that maintains the same relative proportions of starchy endosperm, germ, and bran as the original; at least half of grains should be whole; look for "whole grain" as one of first things in ingredient list Fortified foods - correct addition to a food of nutrients that were either not originally present or present in insignificant amounts; cereal is highly fortified Vegetarians - correct e who exclude meat, poultry, fish or other animal-derived foods from their diets Iron in Vegetarians - correct answers.RDA for iron is higher in vegetarians; iron absorption enhanced by Vitamin C; vegetarians are no more iron deificient than other people Non-heme iron - correct answers.Iron found in non-meat based foods; can be found in vegetables, grains, iron-fortified cereals and legumes; not absorbed by the body as well as heme iron Gastrointestinal (GI) Tract - correct answers.a flexible muscular tube that extends from the mouth, through the esophagus, stomach, small intestine, large intestine, and rectum to anus Small Intestine - correct answers.10-foot length of intestine that is the major site of digestion of food and absorption of nutrients; the segments are called the duodenum, jejunum, and ileum Pyloric Sphincter - correct s passage from stomach to small intestine; prevents backflow from small intestine Villi - correct answers.Small fingerlike projections on the walls of the small intestines that increase surface area Carbohydrate Digestion - correct s in the mouth, continues until it's mixed with gastric juices; the stomach acid of gastric juices deactivates salivary enzyme and carb digestion ceases; picks up when pancreas sends enzymes to small intestine to break down starch into small segments that can be absorbed through the intestinal walls into the hepatic portal vein; digested fast Fiber - correct tural parts of plants found in vegetables, fruits, whole grains, and legumes; promote healthful GI tract Protein Digestion - correct to uncoil when mixed with gasric acid, making them available to gastric enzymes that begin to digest proteins; small fragments are absorbed through the small intestinal wall into the hepatic portal vein; makes us feel most full Fat Digestion - correct a layer on top of watery mixture in stomach; emulsified by bile, lipases begin to break them down into small fragments that can be absorbed through small intestine into lymph; digested slowest Yogurt - correct product that promotes a healthful GI tract with use of probiotics Glycogen - correct ge form of glucose stored in the liver and muscles Soluble Fibers - correct lve in water commonly found in oats, barley, legumes and citrus fruits; protect against heart disease and diabetes by lowering blood cholesterol and glucose levels Insoluble Fibers - correct not dissolve in water commonly found in whole grains and vegetables; promote bowel movements, alleviate constipation, and prevent diverticular disease Insulin - correct ne that decreases blood sugar; people with diabetes don't produce enough Glucagon - correct ne that raises blood sugar levels; when glucose is gone glucagon gets released Diabetes - correct answers.a chronic disorder resulting from unsufficient or ineffective insulin Lipo-proteins - correct al proteins in our bodies that transport lipids in the blood; can't get from food HDL lipo-protein - correct ; made by the liver and carries cholesterol around and takes it from our bodies back to the liver to get rid of; lowers the risk of heart disease LDL lipo-proteins - correct ; take cholesterol from liver and distributes it around the body; causes plaque formation; high LDL associated with high risk of heart attack Dietary Strategies to lower blood cholesterol - correct saturated and trans fats Cholesterol - correct answers.a sterol derived only from animal products Omega-3 Fatty Acids - correct nsaturated fatty acids commonly found in fish oils that are beneficial to cardiovascular health Hemoglobin - correct in in red blood cells that carries oxygen for delivery to cells Antibodies - correct proteins of the blood produced by the immune system in response to the invasion of the body by foreign molecules High-quality Proteins - correct ins containing all the essential amino acids in the right order; only come from animal products and soy Fibrin - correct in that forms the basis of blood clotting Basic units broken down from nutrients - correct se from carbohydrate; amino acids from protein; glycerol and 3 fatty acids (triglyceride) from fat Fat storage - correct d when we consume more calories than we burn Glycolysis - correct metabolic breakdown of glucose to pyruvate; does not require oxygen Fasting - correct ining from food Ketone Bodies - correct ced during the incomplete breakdown of fat when glucose is not available in the cells Ketosis - correct undesirably high concentration of ketone bodies in the blood and urine from fasting; produces fruity breath