1|Page
Nutrition 331 Midterm 1
% DV - ...ANSWER✓✓✓express foods content of macronutrients,
fibre, and selected vitamins and minerals
2 forms of Fibres - ...ANSWER✓✓✓1. soluble fibres
2. insoluble fibres
2 main uses of food composition database - ...ANSWER✓✓✓1.
resource to determine amount of nutrients person or group of
ppl consuming
2. identify foods which tends to be high or low in specific
nutrients
2 safeguards of regulation of blood glucose - ...ANSWER✓✓✓1.
replenishment from liver stores
2. siphoning off of excess glucose into liver (converted to
glycogen or ft) and into muscle (converted to glycogen)
3 indicators of risk to health form obesity - ...ANSWER✓✓✓1. BMI
2. waist circumference
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3. persons disease risk profile
3 main groups of protein functions - ...ANSWER✓✓✓1. structural
growth and maintenance of body tissues
2. regulation of body function
3. provision of energy, does occur in instances of carbs and fat
shortage
3 major ways body spends energy - ...ANSWER✓✓✓1. fuel its
basal metabolism
2. voluntary activities
3. Thermic effect of food (TEF)
4 basic chemical tastes - ...ANSWER✓✓✓sweet, sour, bitter and
salty (and monosodium-glutamate, savoury/ umami)
4 main food groups - ...ANSWER✓✓✓1. vegetables and fruit
2. grain products
3. milk and alternatives
4. meat and alternatives
4 most common measurements used in assessing body weight
and body composition - ...ANSWER✓✓✓1. heigh and weight tables
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2. BMI
3. skin fold (fat fold) measurement
4. waist measurement
4 types of epidemiology studies - ...ANSWER✓✓✓1. Population
studies
2. Historical studies
3. Cohort studies
4. Case-control studies
5 characteristics of nutritious diet - ...ANSWER✓✓✓1. Adequacy
2. Balance
3. Calorie Control
4. Moderation
5. Variety
5 lists of values for measuring nutrient intake of health ppl in DRI
- ...ANSWER✓✓✓1. Recommended Dietary Allowance (RDA)
2. Adequate Intakes (AI)
3. Tolerable upper intake level (UL)
4. Estimated Average Requirements (EAR)
5. Acceptable Macronutrient Distribution Ranges (AMDR)
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6 major classes of nutrients - ...ANSWER✓✓✓1. Carbohydrates
2. Lipids (fats)
3. Protein
4. Vitamines
5. Minerals
6. Water (60% body weight)
6 sugars important in nutrition -
...ANSWER✓✓✓monosaccharides
1. glucose
2. fructose
3. galactose
Disaccharides
4. lactose
5. maltose
6. sucrose
AA is wasted when - ...ANSWER✓✓✓1. energy is lacking
2. protein is overabundant
3. AA is oversupplied in supplement from
4. quality of diets protein too low (too few essential AA)
Nutrition 331 Midterm 1
% DV - ...ANSWER✓✓✓express foods content of macronutrients,
fibre, and selected vitamins and minerals
2 forms of Fibres - ...ANSWER✓✓✓1. soluble fibres
2. insoluble fibres
2 main uses of food composition database - ...ANSWER✓✓✓1.
resource to determine amount of nutrients person or group of
ppl consuming
2. identify foods which tends to be high or low in specific
nutrients
2 safeguards of regulation of blood glucose - ...ANSWER✓✓✓1.
replenishment from liver stores
2. siphoning off of excess glucose into liver (converted to
glycogen or ft) and into muscle (converted to glycogen)
3 indicators of risk to health form obesity - ...ANSWER✓✓✓1. BMI
2. waist circumference
,2|Page
3. persons disease risk profile
3 main groups of protein functions - ...ANSWER✓✓✓1. structural
growth and maintenance of body tissues
2. regulation of body function
3. provision of energy, does occur in instances of carbs and fat
shortage
3 major ways body spends energy - ...ANSWER✓✓✓1. fuel its
basal metabolism
2. voluntary activities
3. Thermic effect of food (TEF)
4 basic chemical tastes - ...ANSWER✓✓✓sweet, sour, bitter and
salty (and monosodium-glutamate, savoury/ umami)
4 main food groups - ...ANSWER✓✓✓1. vegetables and fruit
2. grain products
3. milk and alternatives
4. meat and alternatives
4 most common measurements used in assessing body weight
and body composition - ...ANSWER✓✓✓1. heigh and weight tables
,3|Page
2. BMI
3. skin fold (fat fold) measurement
4. waist measurement
4 types of epidemiology studies - ...ANSWER✓✓✓1. Population
studies
2. Historical studies
3. Cohort studies
4. Case-control studies
5 characteristics of nutritious diet - ...ANSWER✓✓✓1. Adequacy
2. Balance
3. Calorie Control
4. Moderation
5. Variety
5 lists of values for measuring nutrient intake of health ppl in DRI
- ...ANSWER✓✓✓1. Recommended Dietary Allowance (RDA)
2. Adequate Intakes (AI)
3. Tolerable upper intake level (UL)
4. Estimated Average Requirements (EAR)
5. Acceptable Macronutrient Distribution Ranges (AMDR)
, 4|Page
6 major classes of nutrients - ...ANSWER✓✓✓1. Carbohydrates
2. Lipids (fats)
3. Protein
4. Vitamines
5. Minerals
6. Water (60% body weight)
6 sugars important in nutrition -
...ANSWER✓✓✓monosaccharides
1. glucose
2. fructose
3. galactose
Disaccharides
4. lactose
5. maltose
6. sucrose
AA is wasted when - ...ANSWER✓✓✓1. energy is lacking
2. protein is overabundant
3. AA is oversupplied in supplement from
4. quality of diets protein too low (too few essential AA)
