Nutritional Science - Introductory Nutrition Pre Quiz 4

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Answer the following questions true (T) or false (F)

1. Lactose is found exclusively in dairy foods.

2. Lactose maldigestion is more severe symptoms than lactose intolerance.

3. The more diverticula a person has, the better.

introductory-nutrition

1. FALSE
2. FALSE
3. FALSE

Free

Answer the following questions true (T) or false (F)

in Nutritional Science

1. Carbohydrates provide energy and spare protein.

2. Ketone bodies are the incomplete breakdown products of fat.

3. Functional fiber is more nutritious than soluble or insoluble fiber.

introductory-nutrition

1. TRUE
2. TRUE
3. FALSE

Free

Answer the following questions true (T) or false (F)

in Nutritional Science

1. Fat-soluble vitamins and long-chain fatty acids are transported via the lymphatic system, and eventually drains into the subclavian vein.

2. The lymphatic system filters the blood and eliminates waste.

3. The cardiovascular and lymphatic systems pick up absorbed nutrients in the villi of the small intestine and transport them throughout the body.

introductory-nutrition

1. TRUE
2. FALSE
3. TRUE

Free

Answer the following questions true (T) or false (F)

in Nutritional Science

1. Individuals who are lactose intolerant need to avoid foods which contain lactose.

2. The longer a food is chewed, the longer the action of amylase.

3. Glucose provides a readily metabolized source of energy for muscle and other body cells.

introductory-nutrition

1. TRUE
2. TRUE
3. TRUE

Free

Answer the following questions true (T) or false (F)

in Nutritional Science

1. A college student, has just been diagnosed with IBS needs to eat a low FODMAP diet–foods which are fermented, oligosaccharides, disaccharides, monosaccharides, and polyols.

2. GI disorders such as ulcers, GERD, and irritable bowel syndrome are life-threatening because they block nutrient digestion and absorption.

3. The liver is the first organ to receive, process, and store absorbed water-soluble nutrients.

introductory-nutrition

1. TRUE
2. FALSE
3. FALSE

Answer the following questions true (T) or false (F)

in Nutritional Science

1. Prebiotics such as yogurt, kefir, tempeh, kimchi, and sauerkraut should be eaten mindfully.

2. The lymphatic system of interconnected vessels that contains lymph fluid in which fat-soluble nutrients are carried; also includes bone marrow, lymph nodes, and other tissues and organs that produce and store defensive cells.

3. Carbohydrates, proteins, and the fat-soluble vitamins are transported in the bloodstream through the hepatic portal vein to the liver.

introductory-nutrition

Answer the following questions true (T) or false (F)

in Nutritional Science

1. The more fiber that is eaten, the better.

2. Sugar substitutes add sweetness, but they do not add kilocalories.

3. Most plant foods contain both soluble and insoluble fibers.

introductory-nutrition

Answer the following questions true (T) or false (F)

in Nutritional Science

1. Healthy villi are longer than the villi which are characteristic of persons with celiac disease.

2. Modified food starch, dextrin, malt, or malt syrup need to be avoided by persons who are sensitive to wheat.

3. Coffee flavorings or creamers need to be avoided by persons who wish to avoid gluten.

introductory-nutrition

Answer the following questions true (T) or false (F)

in Nutritional Science

1. Ghrelin and peptide YY communicate with the brain to help you decide when to eat and when to stop eating.

2. The enteric nervous system is a network of nerves embedded in the wall of the GI tract. It functions both autonomously and in collaboration with the central nervous system and other nervous system branches to achieve GI functions.

3. Water-soluble and fat-soluble nutrients are transported from the lymph capillaries through the lymphatic vessels and eventually arrive at the thoracic duct.

introductory-nutrition

Answer the following questions true (T) or false (F)

in Nutritional Science

1. Beef which is labeled as "extra lean" contains no fat.

2. Probiotics are live microorganisms that, when consumed in adequate amounts, confer a health benefit on the host, but prebiotics are non-digestible starch found in plant foods that promotes the growth and health of your GI flora.

3. Peristalsis is repeated waves of contractions of circular muscles which prevent food from moving backward in the esophagus, but segmentation in the small and large intestines shifts food back and forth along the intestinal walls.

introductory-nutrition

Answer the following questions true (T) or false (F)

in Nutritional Science

1. Foods which are labeled low-sodium are lower in sodium than comparable foods.

2. Grandma Moses has been troubled with constipation and has been advised to eat more fiber, so she would benefit from eating more foods which are labelled as "high-fiber".

3. As long as a food is labeled "fat-free", you are free to eat any amount of it.

introductory-nutrition

Answer the following questions true (T) or false (F)

in Nutritional Science

1. The portion size and serving size of a food are similar.

2. MyPlate offers more detailed quantitative guidelines than the Nutrition Facts panel.

3. If a serving provides 20 percent or more of the %DV for a nutrient, it is considered high in that nutrient.

introductory-nutrition

Answer the following questions true (T) or false (F)

in Nutritional Science

1. The endocrine and nervous systems are responsible for coordinating digestion, absorption, and elimination.

2. When the food you eat reaches your stomach, endocrine glands release gastric hormones to signal the rest of the GI tract to prepare for digestion.

3. The enterogastrones gastrin, secretin, cholecystokinin, and gastric inhibitory peptide regulate digestion by stimulating or inhibiting the release of secretions from the stomach, small intestine, pancreas, and gallbladder.

introductory-nutrition

Answer the following questions true (T) or false (F)

in Nutritional Science

1. Each enzyme needs a specific substrate or nutrients, pH, and optimal temperature in order to function optimally.

2. Saliva, gastric juices, bile, and bicarbonate contribute to the optimal environment for absorption to occur.

3. Clara is a healthy college student who eats reasonably well and has not been sick for several years. She therefore digests and absorbs 92-97 percent of the nutrients in her foods.

introductory-nutrition

Answer the following questions true (T) or false (F)

in Nutritional Science

1. Food is propelled through the GI tract by weak and gentle muscular contractions.

2. The excretory system filters blood and eliminates waste material.

3. Many enzymes are proteins catalyze chemical reactions, and remain unchanged by the reactions.

introductory-nutrition

Answer the following questions true (T) or false (F)

in Nutritional Science

1. Percent Daily Values describe the percentage of a daily nutrient intake provided in one serving of the food.

2. For healthier eating, individuals should consume foods which have higher percent Daily Values for fiber, potassium, calcium and vitamin D, and recommended foods should also have lower percent Daily Values for fat, added sugars, and sodium.

3. All foods have a food label and a Nutrition Facts panel.

introductory-nutrition

Answer the following questions true (T) or false (F)

in Nutritional Science

1. During hydrolysis of sucrose, a molecule of sucrose (sugar) is digested by the enzyme sucrase when it breaks the bond with the addition of water by adding a hydroxyl group (OH) to form glucose and hydrogen (H) to form fructose.

2. Wavelike muscular contractions throughout the GI tract propel food and liquid forward by the coordinated action among muscles, nerves, and hormones in the GI tract

3. Sucrase hydrolyzes the sugar sucrose, and maltase hydrolyzes maltose.

introductory-nutrition

Answer the following questions true (T) or false (F)

in Nutritional Science

1. MyPlate guidelines have been updated 10 times.

2. Nutrient requirements represent specific amounts of nutrients needed to prevent malnutrition or deficiency, and these are reflected in the DRIs.

3. Recommended Dietary Allowances (RDA) are based on the EAR, but they are set higher.

introductory-nutrition

Answer the following questions true (T) or false (F)

in Nutritional Science

1. Fatty foods are usually energy-dense because 1 gram of fat provides more than twice as many calories as one gram of protein or fat.

2. Teaching consumers how to interpret the Nutrition Facts panel on a food label would be helpful to them on their next supermarket visit.

3. Chocolates, chips, and candy are beneficial because they are energy-dense, they are very good bargains, and they are inexpensive.

introductory-nutrition

Answer the following questions true (T) or false (F)

in Nutritional Science

1. A balanced diet includes foods which have high percents of Daily Values for all nutrients.

2. The Dietary Guidelines for Americans are used to determine the nutrient needs of hospitalized persons.

3. On the new food label, serving sizes and calories per serving are larger.

introductory-nutrition

Answer the following questions true (T) or false (F)

in Nutritional Science

1. The AMDR for added sugars is higher than for either fats or proteins.

2. To meet all nutrient needs, it is important to exceed the UL.

3. To improve health, portion sizes of fruits, vegetables, grains, and proteins need to be reduced.

introductory-nutrition

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Nutritional Science - Introductory Nutrition Pre Quiz 4

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