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NUTR 100 Week 8 Final Exam/NUTR 100 Week 8 Final Exam, Exams of Nursing

NUTR 100 Week 8 Final Exam/NUTR 100 Week 8 Final Exam

Typology: Exams

2021/2022

Available from 06/19/2022

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Download NUTR 100 Week 8 Final Exam/NUTR 100 Week 8 Final Exam and more Exams Nursing in PDF only on Docsity! Question 1 (4 points) Carbohydrates, proteins, and lipids are _______. Question 1 options: micronutrients macronutrients subnutrients classified nutrients Save Question 2 (4 points) The sugars found in grains, vegetables, legumes, and fruits are _______. Question 2 options: carbohydrates lipids minerals amino acids Save Question 3 (4 points) The primary objective of the Dietary Guidelines for Americans is to ensure Americans _______. Question 3 options: consume less than 2,300 mg of sodium per day choose fiber-rich fruits, vegetables, and whole grains often increase intake of fats and oils high in saturated or trans fatty acids balance calorie intake with physical activity to manage weight Save Question 4 (4 points) Which of the following is the correct order of the recommended steps to prevent foodborne illness, according to the Dietary Guidelines for Americans? Question 4 options: Wash, Separate, Prepare, Store Clean, Separate, Cook, Chill Clean, Cook, Cool, Reheat Wash, Separate, Heat, Freeze Save Question 5 (4 points) The _______ estimates the nutrient intake level that will meet the needs of 50 percent of the individuals in a specific life-stage or gender group. Question 5 options: Estimated Average Requirement Recommended Dietary Allowance wheat rye barley rice Save Question 11 (4 points) Lipase is an enzyme that breaks down _______. Question 11 options: carbohydrate fat protein all of these choices Save Question 12 (4 points) In order to move food from the mouth, down the esophagus, and into the stomach, the food must be made into _____. Question 12 options: chyme a bolus a blob an epiglottis Save Question 13 (4 points) A __________ fat has two or more carbon double bonds. Question 13 options: saturated bisaturated monounsaturated polyunsaturated Save Question 14 (4 points) Which of the following is not a digestion accessory organ? Question 14 options: liver gallbladder colon pancreas Save Question 15 (4 points) The AMDR for protein is______ percent of total daily calories. Question 15 options: 5 to 10 10 to 35 20 to 35 45 to 65 Save Question 16 (4 points) How many kilocalories are in 24 grams of fat? Question 16 options: 216 168 96 240 Save Question 17 (4 points) ___________ atoms are added to unsaturated fats in order to make liquid fats more solid at room temperature. Question 17 options: A triglyceride is formed through a ____________reaction between a glycerol and _______fatty acid(s). Question 22 options: partial hydrogenation; one rehydration; three lipogenesis; one dehydration; three Save Question 23 (4 points) _______ is the deficiency associated with thiamin. Question 23 options: scurvy beriberi rickets anemia Save Question 24 (4 points) Which of the following choices include all of the fat-soluble vitamins? Question 24 options: vitamin B12, vitamin B6, vitamin C, vitamin D vitamin A, vitamin D, vitamin E, vitamin K vitamin D, vitamin K, thiamin, vitamin B6 vitamin E, vitamin A, vitamin B6, niacin Save Question 25 (4 points) B-complex vitamins often serve as _______. Question 25 options: cofactors/coenzymes blood thinners a source of calories none of these choices Save Question 26 (4 points) Flushing is a common side effect from which nutrient? Question 26 options: thiamin vitamin C niacin sodium Save Question 27 (4 points) The majority of sodium intake for the standard American diet comes from _______. Question 27 options: iodized table salt sauces and soups processed foods cheese Save Question 28 (4 points) Metabolism is described as the balance between __________ and _________ reactions in the body. Question 28 options: steroidal; carboxylic anabolic; synthetic catabolic; anabolic catabolic; amine Save Question 29 (4 points) You are able to maintain your body weight when energy expended _______ calories consumed. False Save Question 35 (4 points) Supplements are approved by the FDA before reaching the market. Question 35 options: True False Save Question 36 (4 points) Vitamin D is a nonessential nutrient. Question 36 options: True False Save Question 37 (4 points) Weight loss occurs when energy balance is in equilibrium. Question 37 options: True False Save Question 38 (4 points) A high-fiber, low-fat diet may reduce the risk of cancer Question 38 options: True False Save Question 39 (4 points) Body Mass Index (BMI) provides an accurate measurement of the amount of fat tissue on the body. Question 39 options: True False Save Question 40 (4 points) Before exercising, athletes are encouraged to drink plenty of fluids and consume a high- fat meal for energy. Question 40 options: True False Save Question 41 (20 points) Describe two common dietary misconceptions in our society today. Write a 200 word essay (with at least 2 references) refuting the misconceptions and using information that you have learned in this class. Question 41 options: There are a lot of dietary misconceptions in our society today. The only way to changes these misunderstandings is to debunk them. Two of the most common myths are all fats are bad and to avoid carbohydrates to lose weight. All fats are not bad. Per UW Medicine, “Everyone needs fat, and it aids in nutrient absorption, nerve transmission and maintenance of cell membranes. Fats are not created equal. Some fats promote good health while others increase the risk for heart disease.” (2017) Polyunsaturated and monounsaturated fats such as olive oil and avocados are good fats. In many cases, low or fat free foods are worse for you with the additives to improve taste. (National Institute of Diabetes and Digestive and Kidney Diseases, 2014) Avoiding carbohydrates do not help in weight-loss is another major myth. “Carbohydrates do not cause weight gain. The truth is that most low carb diets are also calorie restricted… The initial weight loss seen in these diets is caused by the body burning stored carbohydrates for energy, which releases water so the loss is only a water shift and not an actual weight loss.” (National Institute of Diabetes and Digestive and Kidney Diseases, 2014) Keeping hydrated is important when dieting and exercising. Starving your body of carbohydrates that contain essential vitamins is not healthy. Eating right, cutting calories, and exercise is the right way to go. References: National Institute of Diabetes and Digestive and Kidney Diseases. 2014. Weight=loss and Nutrition Myths. Retrieved From: https://www.niddk.nih.gov/health- information/health-topics/weight-control/myths/Pages/weight-loss-and-nutrition- myths.aspx UV Medicine. 2017. Diet and Nutrition Myths. Retrieved From: http://www.uwmedicine.org/patient-resources/nutrition-services/nutrition-myths