Nutrition Final pt 2

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created 3 years ago by paulinapollas
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updated 3 years ago by paulinapollas
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College: First year
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nutrition
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1

There are 4 factors that affect the survival and reproduction of microorganisms in food. Name all 4

temperature, assiduity, oxygen, humidity

2

There are 4 food safety practices to follow at home to prevent foodborne illness. What are they?

clean, cook, chill, separate

3

What is the term the FDA uses to describe additives that are assumed to be safe for public consumption?

generally recognized as safe (GRAS)

4

This is the governmental agency responsible for overseeing the production of meat, poultry and eggs.

USDA

5

This is the most deadly bacterial foodborne illness

salmonella

6

Organic foods are grown without irradiation, synthetic pesticides or __________.

genetic amo

7

This is considered the temperature danger zone.

40-140

8

This agency regulates food labeling.

FDA

9

What governmental agency is responsible for regulating water safety standards?

Environmental Protection Agency (EPA)

10

This is a common foodborne infection commonly referred to as the stomach flu

neurovirus

11

True or false? Breastmilk is a good source of iron

false

12

Name one way the MyPlate for older adults differs from the MyPlate for the general population.

fats & oils, physical activity

13

How many cups of daily dairy are recommended for a 3 year old?

2 cups

14

Name 2 of the physiological changes that happen to the bodies of older adults with nutrition implications.

loss of bone mass and lose of taste and sight

15

What water-soluble vitamins are typically lacking in a toddler’s vegan diet?

vitamin B

16

The need for this micronutrient is higher for adolescent females than males.

iron

17

This hormone is responsible for milk let-down during breastfeeding.

oxytocin

18

This is the term for pregnancy-induced hypertension

preeclampsia

19

An additional ________ kcal/day is recommended for pregnant women during the 2nd and 3rd trimesters.

3-450 calories

20

Low birth weight describes any baby weighing less than ________.

5.5 lbs

21

Body fluid composition of tissue varies due to 3 factors. Name all 3.

tissue type, age, gender

22

This electrolyte is the major intracellular negatively charged ion.

phosphorus

23

This condition often occurs with prolonged ingestion of diuretics.

hypokalemia

24

______ and ________ are the predominate electrolytes in extracellular fluid.

sodium & chloride

25

Sensible water loss occurs through 2 primary processes. Name both.

urination and sweating

26

Drinking too much water can result in a dilution of sodium. What is this called?

hyponutremia

27

There are 2 types of fluid in the body. 2/3 of the body fluid is _________ and the remaining is _______.

intracellular and extracellular

28

Adequate intake of which electrolyte is associated with lowered blood pressure?

potassium

29

This is considered the most severe of the heat illnesses.

heat stroke

30

True or false? Low blood chloride levels are common among the general population.

false

31

___________ cause damage to cell membranes and are associated with many chronic diseases. They are also a by-product of normal metabolism.

free radicals

32

This is the disease most commonly associated with vitamin C deficiency.

the scurvey

33

_______ is our primary dietary source of vitamin D.

milk

34

This is the most common micronutrient deficiency worldwide.

iron

35

Blood clotting is one of the primary functions of this fat-soluble vitamin.

vitamin K

36

This trace mineral is critical for the synthesis of thyroid hormones. We often meet our needs through salt intake.

iodine

37

There are _____ major minerals and _____ trace minerals.

7 & 8

38

There are 3 active forms of this fat-soluble vitamin. Collectively referred to as retinoids.

vitamin A

39

Describe the primary difference between vitamins and minerals.

minerals maintain their structure no matter what

40

What is the gold standard method to assess bone health?

DEXA

41

True or false? Phospholipids are not required in our diet.

true

42

Proteins lose their shape when subjected to certain environments. This is known as what?

denaturing

43

This is the primary storage site for fat in the body.

adipose tissue

44

Fatty acids differ in 3 ways. Name all 3.

shape, saturation, and chain length

45

Omega-3 fatty acids have been shown to be beneficial for heart health. Name a good source.

fish, canola oil, leafy greens

46

This hormone is produced in response to low blood glucose and stimulates the breakdown of glycogen to glucose.

glucagon

47

Monosaccharides glucose and fructose make which disaccharide?

sucrose

48

_________ are the transport vehicles that remove absorbed fats from the small intestine.

chylomicrons

49

There are _____ essential amino acids.

9

50

The process of combining 2 incomplete proteins to make a complete protein is called what?

mutual supplementation