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NUTRITION EXAM 1 NEWEST 2025 ACTUAL EXAM COMPLETE QUESTIONS AND CORRECT DETAILED ANSWERS, Exams of Medicine

NUTRITION EXAM 1 NEWEST 2025 ACTUAL EXAM COMPLETE QUESTIONS AND CORRECT DETAILED ANSWERS (VERIFIED ANSWERS) ALREADY GRADED A+BRAND NEW!!.pdf

Typology: Exams

2024/2025

Available from 01/17/2025

Davieacademia
Davieacademia 🇺🇸

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NUTRITION EXAM 1 NEWEST 2025 ACTUAL EXAM

COMPLETE QUESTIONS AND CORRECT DETAILED

ANSWERS (VERIFIED ANSWERS) ALREADY GRADED

A+BRAND NEW!!

  1. What largely influences the leading causes of death in the United States?: poor diet, excessive energy intake, inadequate physical activities
  2. Define Nutrition: Science of food
  3. What is an essential nutrient?: specific biological function, but absence leads to decline in function. Adding back before damages restores normal function 4. The 6 classes of essential nutrients include: carbohydrates, protein, lipids, water, vitamins, minerals
  4. Which nutrients yield energy? Which do not?: yielding: carbs, lipids, proteins non: vitamins and minerals
  5. Nutrients can be assigned to 3 functional categories which are:: provide energy, promote growth and development, and regulate body processes
  6. Macronutrients include what? Why is it considered a macronutrient?: carbs, lipids, proteins, water needed in large amounts (grams)
  1. Micronutrients include what? Why is it considered a micronutrient?: minerals and vitamins; needed in small amounts (mg or mcg)
  2. What is special about kilocalories?: It is the amount of heat needed to raise temperature of 1000g of H2O 1C equivalent of 1000 cal
  3. What are the two types of carbohydrates ad examples of each? Which one is a major source of energy in most cells? How much energy does it provide?: simple: table sugar/ blood glucose complex: starch, glycogen, fiber 4 kcal/g
  4. What is the major form of fat (lipids) in the body?: triglycerides
  5. What are the two types of lipids and their important characteristics such as sources and health implications?: saturated fats: solid at room temperature, animal source,raise blood cholesterol level, lead to cardiovascular disease unsaturated fats: liquid at room temperature, plant sources, healthier
  6. Which lipids are solid at room temperature and which lipids are liquid at room temperature?: saturated: solid unsaturated: liquid
  7. Proteins are the main structure material in the body. For Ex, they are a major part of the bone and muscle: - composed of carbon, hydrogen, oxygen, and

NITROGEN

  • Important for enzyme function
  • Made from CHAINS OF AMINO ACIDS
    1. What is the main function of vitamins? What are the two types of vitamins and which vitamins fall into what category?: - Helps chemical reaction occur
  • fat soluble: A,D,K (accumulation causes toxicity)
  • water soluble: C,B (destroyed by cooking)
    1. What are the two types of minerals and their definitions?: Major Minerals: needed in grams, Na,K,Cl,Ca,P Trace Minerals: <100mg daily, Fe,Zn,Cu,Se
    2. Water- why is it important and what are its functions?: - The body is 60-70% water so it has to stay that way to function
  • Solvent, lubricant, medium for nutrient transport to cells, and regulates body function
    1. What are phytochemicals and zoochemicals?:
    2. Why do we need energy? Where do humans obtain their energy from? Is alcohol a nutrient?:
  1. What are the general nutrition recommendations for Americans? Why are these recommendations important?:
  2. Know the difference between Hunger and Appetite:
  3. Define desirable nutritional status, undernutrition, overnutrition, and malnutrition.:
  4. Define subclinical:
  5. Define sign/symptom:
  6. What are the different types of research studies?:
  7. Describe randomized control trials:
  8. Describe the 2 types of cohort studies. Can we determine causation from cohort studies?:
  9. What is a registered dietitian and when is it beneficial to seek out an RD?:
    1. What are examples of tools used to plan a healthy diet that minimizes disease risk?:
  10. Estimated Average Requirement (EAR): the average daily amount of a nutrient that will maintain a specific biochemical or physiological function in half the healthy people of a given age and gender group
  1. Recommended Dietary Allowance (RDA): the average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people; a goal for dietary intake by individuals
  2. AI (Adequate Intake): a recommended average daily nutrient intake level based on observed or experimentally determined estimates of nutrient intake by a group of healthy people
  3. Upper Level (UL): maximum daily intake amount of nutrients that are not likely to cause adverse health effects in almost all individuals (97-98%) in a life-stage group; Amount applies to chronic daily use and is set to protect even those who are very susceptible in the healthy general population
  4. Dietary Reference Intakes (DRIs): A set of nutritional reference values for the United States and Canada that applies to healthy people.
  5. Estimated Energy Requirement (EER): the average dietary energy intake that maintains energy balance and good health in a person of a given age, gender, weight, height, and level of physical activity
  6. What is the appropriate use of the DRIs?:
  7. What are the AMDRs? What are the values for each group?:
  8. What is Estimated Energy Requirement? Describe in detail:
  1. Be able to calculate Nutrient Density and determine whether a food is nutrient dense or not:
  2. What does nutrient density tell us? Something is nutrient dense if provides __________ contribution to nutrient need rather than calorie need:
  3. Empty calorie food/energy dense foods are low in ____________ and is high in ________________.:
  4. Daily value used to simplify nutrient contents/generic standards:
  5. What 4 groups is it set for?: Infants, Toddlers, Pregnant and lactating women, People over age 4 years
  6. What two sets of dietary standards are the DV's based off? What are these two standards set for?:
  7. What nutrients are required on the food label? Why?:
  8. What order should the ingredients be listed on the food label?:
  9. nutrient content claims: claims on the label that describe the level or amount of a nutrient in a food product
  10. health claims: statements that characterize the relationship between a nutrient or other substance in a food and a disease or health-related condition
  1. Food labels and nutrient content claims must comply with regulations set by the _________:
  2. Difference between the DRI, DRV, and RDI:
  3. Who published the Dietary Guidelines for Americans? Why is it important?- :
  4. What does the Dietary guidelines for Americans reflect?:
  5. What is the Dietary guidelines for Americans designed to do?:
  6. What are the key elements of the DGAs?:
  7. What were the key recommendations emphasized in class?:
  8. Who is MyPlate designed for? What are the food groups of MyPlate? What is the goal of My Plate, be able to describe? What should A My Plate look like?: 57. List the levels of organization and describe each: Chemical Level : Atoms combine together to form molecules such as carbs, lipids, proteins, DNA, RNA. Cell Level: Molecules form organelles, such as the nucleus and mitochondria, which make up cells. Tissue Level: Similar cells and surrounding material make up the tissues.

Organ Level: Different tissues combine to form organs, such as the stomach and small intestine. Organ System Level: Organs such as the stomach and small intestine make up an organ system. Organism Level: Organ systems make up of organism.

  1. What is important about the cell?:
  2. What is ATP and why is it important?: ATP: breaks down smaller molecules energy is used directly for what the organism needs. Its our direct source for energy. 60. Cellular processes and chemical reactions require energy in the form of::
  3. What are the 4 types of human tissue and what do they do?:
  4. What is the role of the digestive system?: digestion and absorption
  5. What are the major organs and accessory organs of the digestive system?- :
  6. Describe the flow of digestion from the mouth to the anus.:
  7. GI tract flow: mouth, esophagus, stomach, small intestine, large intestine, rectum, anus
  1. Nutrient must pass through the wall of this tube to be absorbed in the body. The wall consists of four layers. What are the four layers? Which is responsible for carrying nutrients?: 67. What is a sphincter?:
  2. List the sphincters in order from mouth to anus. Where are they located and what is their function?:
  3. What is GI motility?: rhythmic contraction of GI smooth muscle
  4. Describe peristalsis: waves of muscular contraction that moves bolus through the esophagus
  5. Describe segmentation: Segmental contractions which move the intestinal contents back and forth, causing the contents to break apart and mix with digestive juices
  6. Describe mass movements.: Mass movements are powerful peristaltic contractions that occur a few times daily in response to distension of the stomach and duodenum.
  7. describe elimination: occurs primarily in the large intestines, waste products are removed from the body. water and salts are absorbed changing liquefied material to semisolid/feces which are eliminated via defecation
  1. This process begins in the __________, then in the stomach there are ___________ opposing muscle layers and here is where complete mixing and churning of food and gastric juices occurs:
  2. What are digestive enzymes and where are they produced? Where are most enzymes synthesized?:
  3. Describe a hydrolysis reaction: Chemical reactions in which larger molecules (polymers) are broken down into smaller molecules (monomers) Water is a REACTANT Addition of a water molecules
  4. Hydrolysis reactions are needed to break down _________. Each enzyme acts on a specific substance.:
  5. The pancreas adjusts its enzyme production to match the macro nutrient content of the diet. Low fat diet=_________:
  6. What happens if there is an inadequate number of digestive enzymes?: 80. Where does digestion begin? How is food broken down here? What enzyme is present?:
  1. What is saliva? where is it produced? What are its components? Why is it important/ What does it do?:
  2. Describe the process of swallowing: tongue moves bolus back, air passage is blocked, bolus enters esophagus. Peristalsis moves bolus along & continues in all organs of digestive tract.
  3. What is the epiglottis?: a flap that flips down to cover the entry to the trachea during swallowing
  4. The food enters the ________________ next through the __________________ located between the ________________________.:
  5. What is the role of the stomach in digestion?:
  6. How much digestion occurs in the stomach?: very little
  7. Gastric juices aids in digestion process. Describe these juices, where they are produced, and what they do. What controls these secretions?:
  8. What is the role of HCl in digestion? How does it aid pepsin? How does Gastrin help this process?:
  9. What is the role of mucus in the stomach and what cells secrete it?:
  10. Mucus production relies on ______________. What effect does aspirin and other NSAIDs have on this?:
  1. What is intrinsic factor and why is it important?: - gastric parietal cells secrete intrinsic factor to combine with VITAMIN B12 and allow it to be absorbed in the digestive tract
  • lack of intrinsic factor may lead to PERNICIOUS ANEMIA, because vitamin B12 is necessary for red blood cell synthesis (this is a specific kind of megaloblastic anemia) 92. Why is Ghrelin important? Where is it Produced?:
  1. What is chyme?: a mixture of partially digested food, water, and gastric juices
  2. ______________ controls flow of chyme into the small intestine and backflow of bile into stomach:___________ helps slow the release of chyme into small intestine:
  3. Small intestine is the major site of _____________. What are the three sections of the small intestine?:
  4. What does the small intestine absorb?: Nutrients, amino acids and simple sugars derived from proteins and carbohydrates directly into the blood.
  5. Describe the surface of the small intestine. How does it move chyme down itself? How are villi and microvilli important to this process?:
  6. Villi are lined with ______________, which ___________:
  1. Digestion in the small intestine: