NUTR 100 NUTR 100 Final Exam with Essay Questions And Answers( Rated A).

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Question 1 4 / 4 points NUTR 100 Final Exam Carbohydrates, proteins, and lipids are _______. micronutrients macronutrients subnutrients classified nutrients Question 2 ... 4 / 4 points The sugars found in grains, vegetables, legumes, and fruits are _______. carbohydrates lipids minerals amino acids Question 3 4 / 4 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 4 / 4 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 5 4 / 4 points The _______ estimates the nutrient intake level that will meet the needs of 50 percent of the individuals in a specific life-stage or gender group. Estimated Average Requirement Recommended Dietary Allowance Tolerable Upper Limit Average Needs Level Question 6 4 / 4 points Essential nutrients are nutrients that _______. can be synthesized in the body must be obtained from dietary intake are essential to good health can only be obtained through taking supplements Question 7 4 / 4 points The current icon to represent the food groups is known as _______. The Food Guide Pyramid MyPlate MyPyramid Idaho Plate Method Question 8 4 / 4 points Replacing lost nutrients in foods is called _______. fortification pasteurization enrichment modification Question 9 4 / 4 points The majority of digestion takes place in the _______. duodenum colon jejunum ileum Question 10 4 / 4 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 11 4 / 4 points Lipase is an enzyme that breaks down _______. carbohydrate fat protein all of these choices Question 12 4 / 4 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 13 4 / 4 points A __________ fat has two or more carbon double bonds. saturated bisaturated monounsaturated polyunsaturated Question 14 4 / 4 points Which of the following is not a digestion accessory organ? liver gallbladder colon pancreas Question 15 4 / 4 points The AMDR for protein is______ percent of total daily calories. 5 to 10 10 to 35 20 to 35 45 to 65 Question 16 4 / 4 points How many kilocalories are in 24 grams of fat? 216 168 96 240 Question 17 4 / 4 points ___________ atoms are added to unsaturated fats in order to make liquid fats more solid at room temperature. carbon hydrogen sodium lipid Question 18 4 / 4 points How many amino acids can’t be synthesized in the body? 9 11 21 19 Question 19 4 / 4 points The AMDR for fat is _____________ percent of daily kilocalorie intake. 45 to 65 5 to 10 20 to 35 10 to 35 Question 20 4 / 4 points An enzyme ___________ a chemical reaction. slows down speeds up stops provides stability for Question 21 4 / 4 points Which of the following combines with carbon, hydrogen, and oxygen to make up the structure of protein? nitrogen sulfur pepsin chloride Question 22 4 / 4 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 23 4 / 4 points _______ is the deficiency associated with thiamin. scurvy beriberi rickets anemia Question 24 4 / 4 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 25 4 / 4 points B-complex vitamins often serve as _______. cofactors/coenzymes blood thinners a source of calories none of these choices Question 26 4 / 4 points Flushing is a common side effect from which nutrient? thiamin vitamin C niacin sodium Question 27 4 / 4 points The majority of sodium intake for the standard American diet comes from _______. iodized table salt sauces and soups processed foods cheese Question 28 4 / 4 points Metabolism is described as the balance between __________ and _________ reactions in the body. steroidal; carboxylic anabolic; synthetic catabolic; anabolic catabolic; amine Question 29 4 / 4 points You are able to maintain your body weight when energy expended _______ calories consumed. exceed equals are less than double Question 30 4 / 4 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 31 4 / 4 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 32 4 / 4 points Research studies are often used to provide evidence for CAM therapies. True False Question 33 4 / 4 points Sodium, calcium, iron, vitamin C, and vitamin A are all required by law to be included on the food label. True False Question 34 4 / 4 points Peanut butter is one example of a high-quality protein. True False Question 35 4 / 4 points Supplements are approved by the FDA before reaching the market. True False Question 36 4 / 4 points Vitamin D is a nonessential nutrient. True False Question 37 4 / 4 points Weight loss occurs when energy balance is in equilibrium. True False Question 38 4 / 4 points A high-fiber, low-fat diet may reduce the risk of cancer True False Question 39 4 / 4 points Body Mass Index (BMI) provides an accurate measurement of the amount of fat tissue on the body. True False Question 40 4 / 4 points Before exercising, athletes are encouraged to drink plenty of fluids and consume a high-fat meal for energy. True False Question 41 0 / 20 points Describe two common dietary misconceptions in our society today. Write a 200 word essay (with at least 2 references) refuting the misconceptions and using information that you have learned in this class. Common Dietary Misconceptions Sufficient nutrition is a critical component of the wellbeing of individuals in different parts of the world. It encompasses a careful balance of nutrients where each nutrient plays a fundamental role in the dietary composition (Hesketh et al., 2005). Despite the importance of such a balance, there exist a series of misinformation surrounding mainstream nutrition and hence hinder the attainment of adequate dietary. Besides, diet has become an essential issue to many individuals who strive to achieve healthy eating habits. This essay looks into the two most common dietary misconceptions as well as the truth behind such misconceptions. The first misconception is about late night eating where most individuals are forced to believe that it makes people fat. In a society where many people struggle with issues of obesity and being overweight, they tend to believe every source of information hoping it will solve their problems (Hesketh et al., 2005). The misconception does not stand since it is based on the argument that the energy from late-night dinner gets stored as fat when one sleeps. This isn't the case because an individual's body does not care when he or she consumes calories but rather the amount of calories consumed and how much is burned. If a person consumes more calories than what he or she burns, such an individual will gain weight, and therefore, it is not an issue of late-night eating. The second misconception relates to the belief that eggs are bad for health. While it is a fact that eggs contain high amounts of cholesterol, they are not necessarily bad for an individual's health when eaten in moderation (Gray & Griffin, 2009). Notably, eggs are an adequate source of protein as well as vitamin A, D and E. The research by a nutritionist, Gray Juliet as well as Bruce Griffin from the University of Surrey recommends re-evaluating the limit on the level of healthy egg consumption (Gray & Griffin, 2009). In conclusion, effective nutrition is a significant component in staying healthy for individuals throughout the world. References: Gray, J., & Griffin, B. (2009). Eggs and dietary cholesterol–dispelling the myth. Nutrition Bulletin, 34(1), 66-70. Hesketh, K., Waters, E., Green, J., Salmon, L., & Williams, J. (2005). Healthy eating, activity and obesity prevention: a qualitative study of parent and child perceptions in Australia. Health promotion international, 20(1), 19-26. This question has not been graded. The correct answer is not displayed for Long Answer type questions. Question 42 0 / 20 points Your friend insists that it is impossible to survive long-term on a vegetarian diet (vegan). Describe to your friend how a vegan diet can also be a "healthy diet" . Create a one day eating plan (3 meals, 2 snacks), for a 30 year old woman of an average BMI that is an athlete (wrestler). Breakfast 1 serving of Oatmeal- 1/2 cup rolled oats mixed with 1 cup of unsweetened non-dairy milk and water, with 1/2 sliced banana, ½ cup of strawberries, 2 tbsp. chia seeds and 1 tbsp. ground flax seeds. 8oz Non Fat Soy Milk Snack 1/3 cup of trail mix- raw almonds, coconut flakes, mulberries, brazil nuts and walnuts. Lunch 1 cup of kale 1 cup of arugula ½ cup of cucumbers ¼ cup of avocado ¼ cup of sliced red bell peppers ¼ cup of shredded carrots 3 tbsp sunflower seeds 3 tbsp dried raisins 3 tbsp dried strawberries 2 tbsp vinaigrette dressing 32oz water Snack 6 oz non fat Greek yogurt, unsweetened 1 oz almonds Dinner Teriyaki tofu roll with avocado, cucumber, potato, and black rice 1 package tofu 2 potatoes 3 garlic cloves, chopped 3 tablespoons tamari 2 tablespoons maple syrup 2 tablespoons olive oil 2 teaspoons liquid smoke 1/2 cucumber 1 avocado 1 cup black rice Nori sheets 24 oz water [Show More]

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