B) the study of the function and interaction of nutrients, and the processes by which the body uses them
List three disciplines that study how nutrients are processed in the body at the molecular and cellular levels
-Biochemistry
-Physiology
-Anatomy
List four areas of study that teach us about factors that influence people's choice of food.
Any four of:
-Psychology
-Sociology
-Anthropology
-Economics
-Religion
-History
List the six major classes of nutrients.
-Carbohydrates
-Proteins
-Fats (lipids)
-Vitamins
-Minerals
-Water
An essential nutrient is not :
C) synthesized by the body in sufficient quantity
In a complete chemical analysis of foods, the greatest component is typically
C) Water
An organic compound is
B) a substance or molecule containing carbon
Kilocalories is not a) a measure of food energy
b) a measure of the energy the body spends
c) a chemical constituent of foods
d) the amount of heat necessary to raise the temperature of 1 kg of water 1 degree C
c) a chemical constituent of foods
Of the classes of nutrients listed below,_________cannot provide energy to the body
C) vitamins and minerals
One gram of carbohydrate yields________kilocalories; one gram of fat________kcal; one gram of protein_________kcal; and one gram of alcohol__________kcal.
- 4 kilocalories
- 9 kcal
- 4 kcal
- 7 kcal
A 200-gram potato yields 224 kcalories, 5 grams of protein, 51 grams of carbohydrate, and 0 grams of fat. What percentage of energy comes from carbohydrate?
There are 51 grams of carbohydrate, which yield 51 x 4 kcal/gram = 204 kcal. Percentage of energy from carbohydrate is (204 x 100)/224 = 91 %
Twenty French Fries yield 320 kcalories, 4 grams of protein, 40 grams of carbohydrate, and 16 grams of fat. What percentage of energy comes from carbohydrate?-from fat?
There are 40 grams of carbohydrate, which yield 40 x 4 kcal/gram = 160 kcal. Percentage of energy from carbohydrate is (160 x 100)/320 = 50%. There are 16 grams of fat, which yield 16 x 9 kcal/gram = 144kcal. Percentage of energy from fat is (144 x 100)/320 = 45%
Which of the following statements does not apply to funtional foods?
C) They are exclusively manufactured or processed foods
A nutritional deficiency can be detected in its earliest stages by
D) laboratory tests of urine and blood samples
A physical examination for assessing nutritional status would not consider
B) blood and urine
A physiological diorder that causes impairment absortion of a nutrient is a _________deficiency
C) secondary
What do anthropometric measurements tell us about nutritional status?
When compared to the reference standards of "normal size," anthropometric measurements merely alert health professionals to possible nutritional problems, such as growth failures in children, muscle wasting, or swelling of body tissues; and problems of obesity or underweight. Specific nutritional imbalance-either nutrient deficiency or excess-can be determined only by a combination of assessment techniques.
___________is the method of obtaining dietary information that is best suited for large nutrition surveys
A) twenty-four-hour recall
Which of the following is not an example of historical information gathered in a nutrition assessment?
A) measurement of height and weight
True/False and explain:
A food composition table can be used to determine the amount of iron actually absorbed by the body from a serving of liver consumed
False
Food composition tables only give nutrient values present in the food; they do not take into consideration absorption rate, which may be enhanced or inhibited by other factors
The content of an article is not likely to be valid if the information
D) is based on testimonials
Of the sources of information listed below,____________would probably be of greatest use to a lay person
