NUTR 100 Quiz Week 8 Final Exam-Nutrition | Scored 100%

NUTR 100 Quiz Week 8 Final Exam-Nutrition | Scored 100%

Download Now

Course Home Content Discussions Assignments My Tools Resources Classlist Help

Quiz Submissions - Week 8 Final Exam-Nutrition (200 pts)

Question 1 2 / 2 points

Carbohydrates, proteins, and lipids are _______.

micronutrients

macronutrients

subnutrients

classified nutrients

Question 2 2 / 2 points

The sugars found in grains, vegetables, legumes, and fruits are _______.

carbohydrates

lipids

minerals

amino acids

Question 3 2 / 2 points

The primary objective of the Dietary Guidelines for Americans is to ensure Americans _______.

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

Question 4 1 / 1 point

A sign that you might be reading inaccurate or exaggerated science might be a _______. Select all that apply.

recommendation made to help sell a product

recommendation that promises a quick fix

recommendation from a peer-reviewed journal

simplistic conclusion drawn from a single study

Question 5 2 / 2 points

Which of the following is the correct order of the recommended steps to prevent foodborne illness, according to the

Dietary Guidelines for Americans?

Wash, Separate, Prepare, Store

Clean, Separate, Cook, Chill

Clean, Cook, Cool, Reheat

Wash, Separate, Heat, Freeze

Question 6 2 / 2 points

The _______ estimates the nutrient intake level that will meet the needs of 50 percent of the individuals in a specific lifestage

or gender group.

Estimated Average Requirement

Recommended Dietary Allowance

Tolerable Upper Limit

Average Needs Level

Question 7 0 / 2 points

Which of the following are good questions to ask about safety when considering purchasing a supplement? Select all

that apply.

Who is the manufacturer?

What is the active ingredient and dosage?

Is there any evidence to support using this product?

Is there a third party “checker” for this product?

How much does it cost?

Question 8 2 / 2 points

Essential nutrients are nutrients that _______.

can be synthesized in the body

Quiz Submissions - Week 8 Final Exam-Nutrition (200 pts) - NUTR 1…87 Elements of Nutrition (2168) - UMUC Learning Management System 10/15/16, 5:16 PM

https://learn.umuc.edu/d2l/lms/quizzing/user/quiz_submissions_attempt.d2l?isprv=&qi=380437&ai=2354561&isInPopup=0&cfql=0&ou=171420 Page 4 of 20

must be obtained from dietary intake

are essential to good health

can only be obtained through taking supplements

Question 9 0 / 2 points

The current icon to represent the food groups is known as _______.

The Food Guide Pyramid

MyPlate

MyPyramid

Idaho Plate Method

Question 10 2 / 2 points

Replacing lost nutrients in foods is called _______.

fortification

pasteurization

enrichment

modification

Question 11 2 / 2 points

The majority of digestion takes place in the _______.

duodenum

colon

jejunum

ileum

Question 12 2 / 2 points

Celiac disease is treated by removing gluten from the diet. Gluten is found in all of the following EXCEPT _______.

wheat

rye

barley

rice

Question 13 2 / 2 points

Lipase is an enzyme that breaks down _______.

carbohydrate

fat

protein

all of these choices

Question 14 2 / 2 points

In order to move food from the mouth, down the esophagus, and into the stomach, the food must be made into _____.

chyme

a bolus

a blob

an epiglottis

Question 15 2 / 2 points

HCl in the stomach _______. Select all that apply.

denatures salivary amylase

denatures triglycerides

denatures protein

kills bacteria that enter your stomach

Question 16 2 / 2 points

A __________ fat has two or more carbon double bonds.

saturated

bisaturated

monounsaturated

polyunsaturated

Question 17 2 / 2 points

Which of the following is not a digestion accessory organ?

liver

gallbladder

colon

pancreas

Question 18 2 / 2 points

The AMDR for protein is______ percent of total daily calories.

5 to 10

10 to 35

20 to 35

45 to 65

Question 19 0 / 2 points

How many kilocalories are in 24 grams of fat?

216

168

96

240

Question 20 2 / 2 points

Which of the following choices are disaccharides? Select all that apply.

lactose

maltose

galactose

sucrose

Question 21 2 / 2 points

___________ atoms are added to unsaturated fats in order to make liquid fats more solid at room temperature.

carbon

hydrogen

sodium

lipid

Question 22 2 / 2 points

How many amino acids can’t be synthesized in the body?

9

11

21

19

Question 23 2 / 2 points

The AMDR for fat is _____________ percent of daily kilocalorie intake.

45 to 65

5 to 10

20 to 35

10 to 35

Question 24 2 / 2 points

An enzyme ___________ a chemical reaction.

slows down

speeds up

stops

provides stability for

Question 25 0 / 2 points

Which of the following combines with carbon, hydrogen, and oxygen to make up the structure of protein?

nitrogen

sulfur

pepsin

chloride

Question 26 2 / 2 points

A triglyceride is formed through a ____________reaction between a glycerol and _______fatty acid(s).

partial hydrogenation; one

rehydration; three

lipogenesis; one

dehydration; three

Question 27 2 / 2 points

_______ is the deficiency associated with thiamin.

scurvy

beriberi

rickets

anemia

Question 28 2 / 2 points

Which of the following choices include all of the fat-soluble vitamins?

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

Question 29 2 / 2 points

B-complex vitamins often serve as _______.

cofactors/coenzymes

blood thinners

a source of calories

none of these choices

Question 30 0 / 2 points

Flushing is a common side effect from which nutrient?

thiamin

vitamin C

niacin

sodium

Question 31 2 / 2 points

The majority of sodium intake for the standard American diet comes from _______.

iodized table salt

sauces and soups

processed foods

cheese

Question 32 2 / 2 points

Metabolism is described as the balance between __________ and _________ reactions in the body.

steroidal; carboxylic

anabolic; synthetic

catabolic; anabolic

catabolic; amine

Question 33 2 / 2 points

Hydration ___________. Select all that apply.

leads to optimal performance during exercise

reduces the risk of a potentially life-threatening heat injury

regulates healthy mental and cognitive performance

is only important during exercise

Question 34 0 / 2 points

What are the natural functions that water promotes within the human body? Select all that apply.

transportation system

lubricant

participant in biochemical reactions

body temperature regulation

dehydration

Question 35 0 / 2 points

The _____ is/are the organ(s) that regulate water balance within the body. ___pituitary gland and kidneys___ (kidney,

kidneys)

Question 36 1 / 1 point

Which of the following foods are known to be a good source of Vitamin K? Select all that apply.

dark leafy greens

kale

Swiss chard

parsley

broccoli

spinach

orange

garbanzo beans

almonds

pumpkin

Question 37 0 / 2 points

Which of the following are the main metabolic pathways? Select all that apply.

glycolysis

ATP

pyruvate to acetyl CoA

cellular respiration

the citric acid cycle

the electron transport chain

catabolism

anabolism

Question 38 2 / 2 points

You are able to maintain your body weight when energy expended _______ calories consumed.

exceed

equals

are less than

double

Question 39 2 / 2 points

Which of the following daily protein intakes is recommended for endurance and strength training athletes?

0.8-1.2 grams/kg body weight

0.5-0.8 grams/kg body weight

1.2-1.7 grams/kg body weight

2.0-2.5 grams/kg body weight

Question 40 0 / 2 points

Lasting behavioral changes develop when ___________. Select all that apply.

Quiz Submissions - Week 8 Final Exam-Nutrition (200 pts) - NUTR 1…87 Elements of Nutrition (2168) -

a food diary is created

areas of the diet are identified that need improvement

a plan is made

dramatic changes are made initially

Question 41 2 / 2 points

All of the following are guidelines for reducing cancer risk EXCEPT:

Limit intake of charred foods.

Reduce intake of red meat.

Increase consumption of fruits.

All of these choice are guidelines to reduce cancer risk.

Question 42 0 / 2 points

Research studies are often used to provide evidence for CAM therapies.

True

False

Question 43 2 / 2 points

Sodium, calcium, iron, vitamin C, and vitamin A are all required by law to be included on the food label.

True

False

Question 44 2 / 2 points

Peanut butter is one example of a high-quality protein.

True

False

Question 45 0 / 2 points

Supplements are approved by the FDA before reaching the market.

True

False

Question 46 2 / 2 points

Vitamin D is a nonessential nutrient.

True

False

Question 47 0 / 2 points

Weight loss occurs when energy balance is in equilibrium.

True

False

Question 48 2 / 2 points

A high-fiber, low-fat diet may reduce the risk of cancer

True

False

Question 49 2 / 2 points

Body Mass Index (BMI) provides an accurate measurement of the amount of fat tissue on the body.

True

False

Question 50 0 / 2 points

Before exercising, athletes are encouraged to drink plenty of fluids and consume a high-fat meal for energy.

True

False

Question 51 20 / 20 points

Please match the correct nutrition term to its definition or description.

__9__ % Daily Value

__2__ Recommended Dietary Allowances

__8__ Nutrition Facts

__4__ Dietary Reference Intakes

__1__ Adequate Intake

__6__ Good Source

__3__ Estimated Average Requirement

__7__ Tolerable Upper Intake Levels

__10__ Acceptable Macronutrient Distribution

__5__ Estimated Energy Requirement

1.the nutrient intake level set when there is not

enough scientific evidence to set an EAR

2.the nutrient intake level that meets the needs of 97

percent to 98 percent of individuals in a life-stage or

gender group

3. the intake value that meets the estimated nutrient

needs of 50 percent of individuals in a specific lifestage

and gender group

4. a framework of dietary standards that includes EAR,

RDA, AI, and UL

5.predicted needs to maintain weight ranges consistent

with good health

6.food contains 10 percent to 19 percent of the Daily

Value for a particular nutrient in one serving

7.maximum levels of a nutrient unlikely to pose health

risks

8.a portion of the food label that states the content of

selected nutrients in a food in a way that is

determined by the FDA

9.set of nutrient standards to represent the needs of

the typical consumer

10.guidelines for nutrient intakes to reduce risk of

chronic disease

Question 52 20 / 20 points

Please match each nutrient to its correct function.

__1__ calcium

__6__ riboflavin

__8__ iodine

__3__ vitamin D

__5__ thiamin

__4__ vitamin C

__10__ selenium

__9__ iron

__2__ folic acid

__7__ vitamin A

1.plays a role in bone health, common source is dairy

products

2. critical to prevent neural tube defects

3. deficiency seen in children known as Rickets

4. deficiency is known as scurvy

5. deficiency seen in alcoholism

6. easily destroyed by sunlight

7. contains the group known as carotenoids

8. plays a role in proper thyroid function

9. component of blood

10.

Brazil nuts are a good source; plays a role in various

enzyme functions

Question 53 12 / 12 points

Order the essential major organs that form the GI tract. Start with where food enters the body, and then list each organ

that follows.

__5__ large intestine

__3__ stomach

__2__ esophagus

__6__ rectum/ anus

__1__ mouth

__4__ small intestine

Question 54 24 / 8 points

The four accessory organs of the GI tract are ___tongue___ (salivary glands, liver, gallbladder, gall bladder,

pancreas) ___salivary glands___ ___liver___ , and ___pancreas___ There is no specific order for this

NUTR 100 6387 Element… Keith Bridges

section.

Question 55 6 / 6 points

A meal contains 344 total calories, of which 24 grams are protein and 35 grams are carbohydrate.

A. How many calories come from protein?

___96___

B. How many GRAMS are from fat?_______

___16___ (12) C. What percentage of this meal’s total calories are from protein? ___24%___ (27.9, 28)

View Feedback

Question 56 8 / 4 points

Mr. Jones is 5’11” and weighs 208 pounds.

A. What is his BMI? _____

___29___

B. What is his BMI classification? _______

___overweight___

View Feedback

Question 57 14 / 32 points

Please leave space between each of the three answers and label with the corresponding letter: A, B, or C.

A. After studying nutrition science, you should be knowledgeable about nutrition guidelines and how nutrition can affect

health. Please demonstrate what you have learned by explaining the following:

Using terms and concepts that you have learned in this course, examine 10 aspects of your own diet, and explain any changes you may or may not make. For full credit, support each of your 10 choices with facts from the readings. (For example, currently, I rarely eat any nuts. So, I will start eating one ounce of nuts a day because it will improve my cholesterol level, which will reduce my risk for heart disease. Note: you may not use this

example.) [20 points]

Explain how nutrients affect disease prevention and management. Make your answer specific with examples. Link the nutrient or nutrients you discuss to a condition. (For example, vitamin C deficiency is linked to scurvy. Note: you may not use this example). For full credit, you must provide at least three examples of how nutrient levels

can be related to disease prevention and management. [12 points]

Have fun with this question! This is really just your way of showing me what you have learned this semester and what

you will take away from this course.

Extra Credit: 2 points

B. What was the most useful thing you learned from this class?

Extra Credit: 2 points

C. What was the most interesting thing you learned from this class?

A1. I would change my diet by cutting down my added sugars intake by replacing cinnamon toast crunch with cherries.

Consuming too much sugars and starches would potentially lead me down the path to hypoglycemia. I would also increase my fiber intake by switching white break with whole grain wheat bread. Get my fruits from a farm and not from a can and shop at farmers markets instead of grocery stores for quality non gmo food. I would replace my added sugars by eating granola bars instead of ice cream and reduce my risks of high cholesterol by swapping whole milk to almond milk or soy. I will fry my eggs in olive oil instead of butter and swap out potato chips for healthier snacks like trail mix.Finally, I’ll use fat free condiments instead of regular and drink more water while cutting out the soda’s.

A2. A vitamin D deficiency is seen in children can lead to Rickets. Beriberi is a disease caused by a thiamine deficiency.

A vitamin K deficiency can result in hemorrhaging and/or problematic blood clotting.

B. The most useful thing I learned in this class was how to use the choosemyplate.gov site. This was my first time hearing about it and now I can use it with my wife to get us on the road to a healthier lifestyle.

C. The most interesting thing I learned was during the discussion week about vitamins and their deficiencies. My vitamin was vitamin K and I didn’t know that it could cause your blood to not clot. I wish I could type more but I’m almost out of time. Great class!