NU 220 Exam 1 | Complete Solutions (Verified)

NU 220 Exam 1 | Complete Solutions (Verified) An excess intake of any energy nutrient can lead to becoming overweight. True False To ensure that the vitamin and mineral recommendations meet the needs of as many people as possible, the recommendations meet the needs of as many people as possible, the recommendations are set near the top end of the range of the population's estimated average requirements True False Consuming nutrient-dense foods can help you control your kilocalorie intake. True False the ingredients list on a food label must list the ingredients in descending order of predominance by weight True False A package of prunes states that the product is a good fiber source and the Nutrition Facts Panel indicates the product contains 12% of the Daily Value for dietary fiber. can this product legally make this claim? Yes No A carton of yogurt claims that it is fat free and the Nutrition Facts panel indicates the product contains 5 grams of fat per serving. Can this product legally make this claim? ( Less than 5 grams of fat is considered fat free) Yes No A package of cookies claims that the cookies are low kcalorie and the Nutrition Facts panel indicates that each cookie contains 70 kcalories. can this product legally make this claim? (40 calories or less is considered low calorie). Yes No personal preference plays a significant part in the food choices of an individual. Widely shared preferences include: a. a desire for sour tastes b. significant nutritional value c. tastes for salt and sugar d. a craving for protein you are at a friends house for diner and high-fat foods are being served. you go ahead and consume these foods primarily because of: a. emotional state b. associations c. social interaction d. ethnic heritage which of the following characterizes the diet of most ethnic groups: a. excludes milk b. excludes green leafy vegetables c. excludes grains and grain products d. excludes meats and meat products orange juice fortified with calcium to help build strong bones is an example of an: a. phytochemical b. functional food c. organic food d. convenience food which of the following statements about vitamins is true? a. they are inorganic b. they facilitate the release of energy from the other three organic nutrients c. they are medium in which all of the body's processes take place d. they provide energy to the body the essential nutrients are those: a. the body can make for itself b. that are predominant in most foods c. that must be obtained from foods d. included in the main DRI table which of the following becomes a major fuel for the body only when the other fuels are unavailable a. carbohydrate b. fat c. protein d. water your friend always refer to meat as protein. you try to correct them by stating that: a. practically all foods contain mixtures of the energy-yielding nutrients b. protein is not the the predominant nutrient in meat c. protein-rich foods are always high in fat d. meat contains more carbohydrate than protein consumers who take vitamin/mineral supplements should be aware that excessive intakes can pose hazards, and refer to the __________ values of the Dietary Reference Intake a. Adequate Intake (AI) b. Estimated Average Requirement (EAR) c. Recommended Dietary Allowance (RDA) d. Tolerable Upper Intake Level (UL) A good indicator that an individual's energy intake is appropriate is a healthy: a. height b. weight c. elbow breadth d. body composition An individual's Estimate Energy Requirement (EER) is deemed adequate in the absence of: a. bone loss b. weight gain or loss c. obvious signs of malnutrition d. body fat According to the DRI committee, protein should provide_______ of daily kcalories. a. 45-65% b. 20-35% c. 10-35% d. 8-21% one of the first nutritional surveys taken before World War II suggested: a. at least 90% of the population had adequate nutritional intakes b. 75% of the population needed to change their eating habits c. less than 5% of the population were eating appropriately 'd. up to one-third of the population might be eating poorly d. up to one-third of the population might be eating poorly healthy people is a program that sets goals every _________ years for improving the nation's health a. 5 b. 7 c. 10 d. 20 Nutrient density refers to foods that: a. are iron rich b. contain a mixture of carbohydrate, fat, and protein c. carry nutrient labeling information d. deliver the most nutrients for the least amount of kcalories research confirms that a common contributor to three of the leading causes of death is: a. undernutrition b. over nutrition c. lack of exercise d. genetics the six diet planning principles include: a. adequacy, B vitamins, carbohydrates, meat, variety, and portion control b. abundance, balance, carbohydrates, moderation, vegetables, and variety c. adequacy, balance, kcalorie control, moderation, variety, and nutrient density d. allergenicity, bile production, cleanliness, diet appropriateness, milk, and vitamins to be labeled as "healthy", a food must be low in total, saturated, and trans fat, cholesterol, and sodium and contain at least __________% of the DV for Vitamin A, Vitamin B, Vitamin C, iron, calcium, protein, or fiber a. 5 b. 10 c. 15 d. 20 the _______ is formed in the mouth a. bile b. bolus c. chyme d. villus the ______________ prevents food from entering the lungs a. lower esophageal sphincter b. pharynx c. ileocecal valve d. epiglottis the stomach empties into the: a. ileum b. cecum c. jejunum d. duodenum Chyme is: a. a semi liquid made of partially digested food b. a portion of food swallowed at one time c. an enzyme in the stomach needed for the digestion of protein d. an esophageal secretion two organs that secrete digestive juices into the small intestine is regulated by the: a. gallbladder; pancreas b. pancreas; liver c. gallbladder; liver d. duodenum; pancreas the movement of chyme from the stomach into the small intestine is regulated by the: a. pancreas b. pyloric sphincter c. ileocecal valve d. duodenum "peristalsis" is a term that refers to: a. circulation of blood in the blood vessels b. absorption of food in the intestines c. mixing and moving of food through the lymphatic system d. last phase of digestion e. action of the involuntary muscles of the digestive tract involuntary muscle contractions move through the intestinal tract. the movement that forces the contents back a few inches before pushing it forward again is called: a. segmentation b. rotation c. peristalsis d. liquefaction enzymes: a. facilitate chemical reaction b. draw water into the small intestine c. are present in all parts of the GI tract d. encourage bacterial growth which of the following organs does not contribute juices during digestion? a. salivary glands b. small intestine c. pancreas d. esophagus the major digestive work in the stomach is the initial breakdown of: a. starch b. protein c. fat d. vitamins the major digestive enzyme secreted by the stomach is a. amylase b. lipase c. pepsin d. disaccharidase the nutrients the are digested in the small intestine are: a. carbohydrate, fat, and protein b. fat, water, and fiber c. protein, vitamins, and water d. water, fiber, and minerals which of the following organs is the primary source of the digestive enzymes? a. pancreas b. gallbladder c. small intestine d. liver if the gallbladder becomes diseased, the digestion of __________ can be compromised. a. fat b. protein c. carbohydrate d. fiber which of the following does not secrete digestive juices a. stomach b. pancreas c. salivary glands d. large intestine which of the following foods would result in the slowest rate of digestion? a. a piece of toast with jam b. a grilled steak c. a green salad with low fat dressing d. a cup of green beans which of these foods would be digested most quickly? a. vanilla wafers/ sugar cookies b. peanut butter sandwich and milk c. stew and cornbread d. hamburger, and french fries once the digestive process is complete, the color retrieves materials that the body must recycle. these materials are: a. water and dissolved salts b. iron and water c. protein and sodium d. water and fiber after absorption, the larger fat and fat-soluble vitamins are first released into the ___________ transport system a. excretory b. mesentery c. vascular d. lymphatic after digestion, lipids are packaged for transport as lipoproteins known as: a. HDL b. VLDL c. LDL d. chylomicrons when nutrients enter the blood vessels from the small intestine, they are first transported to the: a. kidney b. liver c. cells throughout the body d. thoracic duct Elevated LDL concentrations are associated with a high risk of heart disease because they: a. transport cholesterol and triglycerides from the liver to the tissues b. carry excessive amounts of fat that is deposited around the heart c. encourage high levels of iron in the blood d. take excess cholesterol back to the liver, which increases the production of cholesterol which of the following factors is not instrumental to the optimal health and performance of the digestive system a. adequate sleep b. enzyme supplements c. mental state d. nutrition to prevent bacterial growth when holding cooked foods, they should be kept at _______ degrees F or higher until served a. 40 b. 140 c. 165 d. 200 a client consumes 2600 calories per day and 50 grams of carbohydrate from concentrated sweets. according to the USDA Food guide recommendations, is the client's sugar intake within the guidelines? (less than 10% is considered in guidelines)