Nutrition 217 Quiz

subject Type Homework Help
subject Pages 5
subject Words 1088
subject Authors Eleanor Noss Whitney, Sharon Rady Rolfes

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1) Which statement describes an association between energy measurement and foods?
a.Indirect calorimetry cannot be used to determine the energy value of alcohol.
b.A bomb calorimeter measures the amount of oxygen released when a food is oxidized.
c.Direct calorimetry and indirect calorimetry of the same food rarely give similar
values.
d.The physiological fuel value of a food is almost always lower than the energy value of
that food as determined by bomb calorimetry.
e.In general, the fuel value of protein foods will exceed their energy value as measured
by bomb calorimetry.
2) Which of the following statements reflects current knowledge of food choices in
pregnancy?
a. A craving for pickles is a strong indicator that the body needs salt.
b. A craving for milk is a strong indicator that the body needs calcium and/or
phosphorus.
c. Careful and appropriate selection of foods can prevent food cravings for most
women.
d. Cravings and aversions to certain foods are probably the result of altered taste and
smell sensitivities induced by hormones.
e. Aversions to specific foods often indicate that the woman has a deficient diet.
3) What glycemic index category would include yogurt and cheese?
a. very low
b. low
c. moderate
d. high
e. very high
4) What is the most likely reason for the development of a vitamin B12deficiency?
a.Inadequate intake
b.Increased excretion
c.Inadequate absorption
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d.Increased losses in food preparation
e.Inadequate digestion
5) What is the most important predictor of a person€s mobility in the later years?
a. BMI
b. Alcohol use
c. Chronological age
d. Regular physical activity
e. Good genes
6) In the otherwise stable person with type 1 diabetes, a potential problem associated
with physical activity is
a. hypoglycemia.
b. hyperglycemia.
c. nausea and vomiting.
d. temporary kidney shutdown.
e. sudden-onset blindness.
7) People in the United States who are meeting their recommended intake for calcium
usually are
a. taking calcium supplements.
b. consuming liberal amounts of spinach.
c. on prescription osteoporosis medications.
d. low consumers of phytate-containing foods.
e. lacto-ovo-vegetarians.
8) What is the primary action of orlistat, a weight-loss drug?
a.It reduces taste sensation.
b.It inhibits lipoprotein lipase.
c.It inhibits pancreatic lipase.
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d.It alters circulating leptin concentrations.
e.It enhances the release of epinephrine.
9) Which factor has the most influence on the body's metabolic rate?
a.Age
b.Gender
c.Amount of fat tissue
d.Amount of lean body tissue
e.Usual diet
10) Which of the following is a feature of vitamin E supplementation and physical
activity?
a. Some studies indicate that vitamin E supplementation for 3 weeks protects against
the development of sports anemia in women.
b. Some studies show that vitamin E in high doses seems to protect against
exercise-induced oxidative stress whereas others show the opposite.
c. Some studies show that vitamin E supplements improve aerobic performance by
25-30% in endurance athletes competing outdoors in air-polluted environments.
d. Some studies show that high-dose vitamin E intake protects against premature
oxidation of conjugated linoleic acid supplements, which serve as a unique fuel for
strength athletes.
e. Some studies show that vitamin E is effective in reducing the occurrence of stress
fractures in female but not male athletes.
11) The three energy-yielding nutrients are ____________________,
____________________, and ____________________.
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12) Discuss how biodiversity is changing and how this affects food production.
13) What is cross-contamination and how can it be minimized?
14) Compare and contrast the meaning of a person’s physiological age versus
chronological age.
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15) Describe the physical and mental abnormalities associated with fetal alcohol
syndrome.
16) List 3 ways the food industry could substantially reduce fossil fuel use and still
remain sustainable.
17) ____________________ refers to the energy (kcalories) consumed from foods and
beverages compared with the energy expended through metabolic processes and
physical activities.

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