NUTRITION 101 FINAL EXAM
QUESTIONS AND ANSWERS
Generally recognized as safe (GRAS) - Answer-A group of chemical additives that
are generally recognized as safe based on their long-standing presence in the food
supply without obvious harmful effects
Functions of insulin - Answer-Is a hormone produced in the pancreas. Regulates
passage of glucose from blood to cells to be used for energy. Also stimulates protein
& fat synthesis
Risk factors of diabetes - Answer-Family history of diabetes, pancreatic cancer,
insulin resistance, obesity
Diverticulosis - Answer-Condition in which outpouchings form in the wall of the colon.
Diverticular disease risk factors - Answer-Aging, obesity, diets high in animal fat and
low in fiber
Risk factors of cardiovascular disease - Answer-Diabetes, high blood pressure,
obesity, low physical activity, smoking
Saturated fatty acid structure - Answer-A fatty acid in which each carbon in the chain
is bound to 2 hydrogen atoms.
Saturated fat foods - Answer-Saturated fat is primarily found in animal foods such as
meat & dairy. They tend to be solid at room temperature.
Monounsaturated fatty acid structure - Answer-Contains 1 pair of carbons that are
not saturated with hydrogen atoms. Carbon-carbon double bond
Monounsaturated fatty acid foods - Answer-Olive & canola oils
Polyunsaturated fatty acid structure - Answer-Contains 2 or more pairs of Carbon-
carbon double bonds
Polyunsaturated fatty acid foods - Answer-Corn & soybean oils.
Benefits of unsaturated fats - Answer-Associated with a lower risk of heart disease
Trans fatty acid structure - Answer-Is an unsaturated fatty acid in which hydrogen
atoms are on opposite sides of the carbon-carbon double bond
Risks of trans fatty acids - Answer-Raise blood cholesterol levels & increase the risk
of heart disease
, Partially hydrogenated oil - Answer-Oil that has undergone a process that adds
hydrogen atoms to the Carbon-carbon bonds of an unsaturated fat to make the oil
more solid & increase shelf life
Increased risks for food-borne illness - Answer-Holding foods at the wrong
temperature, cooking foods at wrong temp, using contaminated utensils/equipment,
failing to follow personal hygiene
Platelet aggregation - Answer-The clumping together of platelets in the blood. Can
lead to the formation of a clot
Scientific method steps - Answer-1. Observation
2. Hypothesis
3. Experiment
4. Theory
Types of research studies in nutrition - Answer-Observational
Case-control
Epidemiology
Dietary Reference Intakes (DRI)s - Answer-A set of reference values for the intake of
energy,nutrients & food components that are used for planning diets
5 factors of the dietary guidelines - Answer-Follow a healthy eating pattern, focus on
nutrient density variety, limit calories from added sugars/reduce sodium, shift to
healthier food/beverage choices, support healthy eating patterns for all
Daily % value - Answer-The amount of a nutrient in a food as a percentage of the
recommendation for a 2000 cal diet
Low & high daily % values - Answer-5% or less is low, 20% or more is high
6 classes of nutrients - Answer-Carbs, Lipids, proteins, vitamins, minerals, water
1 kilocalorie =_____ calories - Answer-1,000 calories
Fat soluble vitamins - Answer-Vitamins that dissolve in fat and can be stored in the
body (A,D,E,K)
The following must be printed on a food label - Answer-Ingredient list(in descending
order by weight), name& address of the manufacturer, net contents of the package,
nutritional info, footnote
Bile - Answer-A digestive fluid made in the liver, stored in the gallbladder that is
released into the small intestine where it aids in fat digestion and absorption
The function of the gallbladder - Answer-It stores bile & releases it into the small
intestine
The majority of digestive enzymes are produced in the___ - Answer-Pancreas
QUESTIONS AND ANSWERS
Generally recognized as safe (GRAS) - Answer-A group of chemical additives that
are generally recognized as safe based on their long-standing presence in the food
supply without obvious harmful effects
Functions of insulin - Answer-Is a hormone produced in the pancreas. Regulates
passage of glucose from blood to cells to be used for energy. Also stimulates protein
& fat synthesis
Risk factors of diabetes - Answer-Family history of diabetes, pancreatic cancer,
insulin resistance, obesity
Diverticulosis - Answer-Condition in which outpouchings form in the wall of the colon.
Diverticular disease risk factors - Answer-Aging, obesity, diets high in animal fat and
low in fiber
Risk factors of cardiovascular disease - Answer-Diabetes, high blood pressure,
obesity, low physical activity, smoking
Saturated fatty acid structure - Answer-A fatty acid in which each carbon in the chain
is bound to 2 hydrogen atoms.
Saturated fat foods - Answer-Saturated fat is primarily found in animal foods such as
meat & dairy. They tend to be solid at room temperature.
Monounsaturated fatty acid structure - Answer-Contains 1 pair of carbons that are
not saturated with hydrogen atoms. Carbon-carbon double bond
Monounsaturated fatty acid foods - Answer-Olive & canola oils
Polyunsaturated fatty acid structure - Answer-Contains 2 or more pairs of Carbon-
carbon double bonds
Polyunsaturated fatty acid foods - Answer-Corn & soybean oils.
Benefits of unsaturated fats - Answer-Associated with a lower risk of heart disease
Trans fatty acid structure - Answer-Is an unsaturated fatty acid in which hydrogen
atoms are on opposite sides of the carbon-carbon double bond
Risks of trans fatty acids - Answer-Raise blood cholesterol levels & increase the risk
of heart disease
, Partially hydrogenated oil - Answer-Oil that has undergone a process that adds
hydrogen atoms to the Carbon-carbon bonds of an unsaturated fat to make the oil
more solid & increase shelf life
Increased risks for food-borne illness - Answer-Holding foods at the wrong
temperature, cooking foods at wrong temp, using contaminated utensils/equipment,
failing to follow personal hygiene
Platelet aggregation - Answer-The clumping together of platelets in the blood. Can
lead to the formation of a clot
Scientific method steps - Answer-1. Observation
2. Hypothesis
3. Experiment
4. Theory
Types of research studies in nutrition - Answer-Observational
Case-control
Epidemiology
Dietary Reference Intakes (DRI)s - Answer-A set of reference values for the intake of
energy,nutrients & food components that are used for planning diets
5 factors of the dietary guidelines - Answer-Follow a healthy eating pattern, focus on
nutrient density variety, limit calories from added sugars/reduce sodium, shift to
healthier food/beverage choices, support healthy eating patterns for all
Daily % value - Answer-The amount of a nutrient in a food as a percentage of the
recommendation for a 2000 cal diet
Low & high daily % values - Answer-5% or less is low, 20% or more is high
6 classes of nutrients - Answer-Carbs, Lipids, proteins, vitamins, minerals, water
1 kilocalorie =_____ calories - Answer-1,000 calories
Fat soluble vitamins - Answer-Vitamins that dissolve in fat and can be stored in the
body (A,D,E,K)
The following must be printed on a food label - Answer-Ingredient list(in descending
order by weight), name& address of the manufacturer, net contents of the package,
nutritional info, footnote
Bile - Answer-A digestive fluid made in the liver, stored in the gallbladder that is
released into the small intestine where it aids in fat digestion and absorption
The function of the gallbladder - Answer-It stores bile & releases it into the small
intestine
The majority of digestive enzymes are produced in the___ - Answer-Pancreas
