FOS2001 Exam 2 - Correct Solutions For All Questions
Adenosine triphosphate Right Ans - - high-energy molecule that can be
broken down to a usable form of energy.
- contains three phosphate groups
- when bonds are broken, large amount of energy is released and used for
cellular work: metabolism
Digestion Right Ans - First step in conversion of food to energy. Chemical
reactions combined with muscular movement to break down food into
compounds.
Absorption Right Ans - Movement of smaller products of digestion across
the lining of the intestinal tract, into our bodies and ultimately into our cells.
Transit Time Right Ans - - Period of time it takes for food to travel the
length of the digestive tract.
- Depends upon: what you eat, how much fluid you drink, and health
conditions.
Peristaisis Right Ans - Muscular movement that propels food through the
digestive tract.
Metabolism Right Ans - -Biochemical activity that occurs in cells, releasing
energy from nutrients or using energy to create other substances like protein.
- supported by vitamins and minerals
Glycogen Right Ans - - Storage form of carbohydrates, found in the liver
and muscles.
- Polysaccharide
- Can be depleted within less than a day of fasting, carb restriction, or exercise.
Energy Balance Right Ans - - Calories consumed versus calories expended
by physical activity.
- Key to weight control
Resting Energy Expensiture Right Ans - - REE
,- Energy expended by the body for heartbeat, breathing, nerve impulse
transmission, kidney function, growth and repair and other basic body
functions.
Thermic Effect of Food Right Ans - The energy expended by the body in
digestion, absorption, storing, metabolizing and processing food; it amounts
to 10 percent of calories consumed.
Basal Metabolic Rate Right Ans - Rate at which involuntary activities only,
such as heartbeat, breathing, and chemical reactions. REE measured after
waking 12 hours after the last meal.
BMI Right Ans - - Height-weight relationship used to assess obesity.
Meaured with tape and scale
- (weight x 704.5)/height in inches squared
- 18.5: Underweight
- 25 or greater: Overweight
- 30 or greater: Obese
- Not always an accurate dipiction of obesity: Ex: body builders with large
muscle mass
- Increase in soda, increase's this, increased consumption of soda in schools
- vegetarians have lowers levels
Obesity Right Ans - -BMI of 30 or greater
- excess energy intake
- number one public health nutrition problem in US
- links with heart disease, diabetes, stroke, and cancer
- $147 billion spent on health and medical care related to this
- increasing portion sizes
- 2010 dietary guidelines address this
Exercise Right Ans - - decreases risk of disease
- 30 minutes daily
- increases HDL cholesterol which is good
Adipocytes Right Ans - Fat storing cells. Cells increase when a person gains
weight, number of cells don't decrease, only the size.
, Appetite Right Ans - Desire to eat. Psychological mechanisms that
determine when and how much we eat.
Hunger Right Ans - Physiological mechanisms that determine when and
how much we eat.
Leucine Trigger Right Ans - Essential amino acid that stimulates protein
synthesis to trigger muscle growth.
Collagen Right Ans - Protein which forms connective tissues such as
tendons, bone, teeth and skin.
Nutritional Genomics Right Ans - Science of relationships between human
genome, nutrition, and health.
Lean Body Mass Right Ans - - Body weight minus fat. Typically 60-90% of
the body mass.
- decreases in aging adults, decrease in energy needs
Older American Act Right Ans - 1965, supports home and community-
based services like meals-on-wheels,in-home care, transportation, legal
services, elder abuse prevention, and support for caregivers.
*CDC Growth Charts Right Ans - - Center for Disease Control and
Prevention
- Increase in Obese children since 1970
Food Sciences Right Ans - - agriculture meets consumer
- microbiology and safety: most are harmless
- chemistry: compounds in food. Water is the most important.
- gov. regulation: FDMA is most influential: FDA, USDA, florida department of
ag and consumer services for local food (does not leave state)
- quality: safety, taste, look, texture, reduce variability.
- marketing
- processing: preserve and prevent spoiling
Food Scientist Right Ans - - quality control
- production
- product development
Adenosine triphosphate Right Ans - - high-energy molecule that can be
broken down to a usable form of energy.
- contains three phosphate groups
- when bonds are broken, large amount of energy is released and used for
cellular work: metabolism
Digestion Right Ans - First step in conversion of food to energy. Chemical
reactions combined with muscular movement to break down food into
compounds.
Absorption Right Ans - Movement of smaller products of digestion across
the lining of the intestinal tract, into our bodies and ultimately into our cells.
Transit Time Right Ans - - Period of time it takes for food to travel the
length of the digestive tract.
- Depends upon: what you eat, how much fluid you drink, and health
conditions.
Peristaisis Right Ans - Muscular movement that propels food through the
digestive tract.
Metabolism Right Ans - -Biochemical activity that occurs in cells, releasing
energy from nutrients or using energy to create other substances like protein.
- supported by vitamins and minerals
Glycogen Right Ans - - Storage form of carbohydrates, found in the liver
and muscles.
- Polysaccharide
- Can be depleted within less than a day of fasting, carb restriction, or exercise.
Energy Balance Right Ans - - Calories consumed versus calories expended
by physical activity.
- Key to weight control
Resting Energy Expensiture Right Ans - - REE
,- Energy expended by the body for heartbeat, breathing, nerve impulse
transmission, kidney function, growth and repair and other basic body
functions.
Thermic Effect of Food Right Ans - The energy expended by the body in
digestion, absorption, storing, metabolizing and processing food; it amounts
to 10 percent of calories consumed.
Basal Metabolic Rate Right Ans - Rate at which involuntary activities only,
such as heartbeat, breathing, and chemical reactions. REE measured after
waking 12 hours after the last meal.
BMI Right Ans - - Height-weight relationship used to assess obesity.
Meaured with tape and scale
- (weight x 704.5)/height in inches squared
- 18.5: Underweight
- 25 or greater: Overweight
- 30 or greater: Obese
- Not always an accurate dipiction of obesity: Ex: body builders with large
muscle mass
- Increase in soda, increase's this, increased consumption of soda in schools
- vegetarians have lowers levels
Obesity Right Ans - -BMI of 30 or greater
- excess energy intake
- number one public health nutrition problem in US
- links with heart disease, diabetes, stroke, and cancer
- $147 billion spent on health and medical care related to this
- increasing portion sizes
- 2010 dietary guidelines address this
Exercise Right Ans - - decreases risk of disease
- 30 minutes daily
- increases HDL cholesterol which is good
Adipocytes Right Ans - Fat storing cells. Cells increase when a person gains
weight, number of cells don't decrease, only the size.
, Appetite Right Ans - Desire to eat. Psychological mechanisms that
determine when and how much we eat.
Hunger Right Ans - Physiological mechanisms that determine when and
how much we eat.
Leucine Trigger Right Ans - Essential amino acid that stimulates protein
synthesis to trigger muscle growth.
Collagen Right Ans - Protein which forms connective tissues such as
tendons, bone, teeth and skin.
Nutritional Genomics Right Ans - Science of relationships between human
genome, nutrition, and health.
Lean Body Mass Right Ans - - Body weight minus fat. Typically 60-90% of
the body mass.
- decreases in aging adults, decrease in energy needs
Older American Act Right Ans - 1965, supports home and community-
based services like meals-on-wheels,in-home care, transportation, legal
services, elder abuse prevention, and support for caregivers.
*CDC Growth Charts Right Ans - - Center for Disease Control and
Prevention
- Increase in Obese children since 1970
Food Sciences Right Ans - - agriculture meets consumer
- microbiology and safety: most are harmless
- chemistry: compounds in food. Water is the most important.
- gov. regulation: FDMA is most influential: FDA, USDA, florida department of
ag and consumer services for local food (does not leave state)
- quality: safety, taste, look, texture, reduce variability.
- marketing
- processing: preserve and prevent spoiling
Food Scientist Right Ans - - quality control
- production
- product development
