NUTR 100 Week 8 Final Exam-Questions and Answers (Latest 2020)

Week 8 Final Exam-Nutrition (200 pts) Question 1 (2 points) Carbohydrates, proteins, and lipids are _______. Question 2 (2 points) The sugars found in grains, vegetables, legumes, and fruits are _______. Question 3 (2 points) The primary objective of the Dietary Guidelines for Americans is to ensure Americans _______. Question 4 (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? Question 5 (2 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. Question 6 (2 points) Essential nutrients are nutrients that _______. Question 7 (2 points) The current icon to represent the food groups is known as _______. Question 8 (2 points) Replacing lost nutrients in foods is called _______. Question 9 (2 points) The majority of digestion takes place in the _______. Question 10 (2 points) Celiac disease is treated by removing gluten from the diet. Gluten is found in all of the following EXCEPT _______. Question 11 (2 points) Lipase is an enzyme that breaks down _______. Question Question 12 (2 points) In order to move food from the mouth, down the esophagus, and into the stomach, the food must be made into _____. Question 13 (2 points) A __________ fat has two or more carbon double bonds. Question 14 (2 points) Which of the following is not a digestion accessory organ? Question 15 (2 points) The AMDR for protein is______ percent of total daily calories. Question 16 (2 points) How many kilocalories are in 24 grams of fat? Question 17 (2 points) ___________ atoms are added to unsaturated fats in order to make liquid fats more solid at room temperature. Question 18 (2 points) How many amino acids can’t be synthesized in the body? Question 19 (2 points) The AMDR for fat is _____________ percent of daily kilocalorie intake. Question 20 (2 points) An enzyme ___________ a chemical reaction. Question 21 (2 points) Which of the following combines with carbon, hydrogen, and oxygen to make up the structure of protein? Question 22 (2 points) A triglyceride is formed through a ____________reaction between a glycerol and _______fatty acid(s). Question 23 (2 points) _______ is the deficiency associated with thiamin. Question 24 (2 points) Which of the following choices include all of the fat-soluble vitamins? Question 25 (2 points) B-complex vitamins often serve as _______. Question 26 (2 points) Flushing is a common side effect from taking high levels of which nutrient? Question 27 (2 points) The majority of sodium intake for the standard American diet comes from _______. Question 28 (2 points) Metabolism is described as the balance between __________ and _________ reactions in the body. Question Question 29 (2 points) You are able to maintain your body weight when energy expended _______ calories consumed. Question 30 (2 points) Which of the following daily protein intakes is recommended for endurance and strength training athletes? Question 31 (2 points) All of the following are guidelines for reducing cancer risk EXCEPT: Question 32 (2 points) Research studies are often used to provide evidence for CAM (Complementary and Alternative Medicine) therapies. Question 33 (2 points) Sodium, calcium, iron, vitamin C, and vitamin A are all required by law to be included on the food label. Question 34 (2 points) Peanut butter is one example of a food containing high-quality protein. Question 35 (2 points) Supplements are approved by the FDA before reaching the market. Question 36 (2 points) Vitamin D is a nonessential nutrient. Question 37 (2 points) Weight loss occurs when energy balance is in equilibrium. Question 38 (2 points) A high-fiber, low-fat diet may reduce the risk of cancer Question 39 (2 points) Body Mass Index (BMI) provides an accurate measurement of the amount of fat tissue on the body. Question 40 (2 points) Before exercising, athletes are encouraged to drink plenty of fluids and consume a high-fat meal for energy. Question 41 (50 points) 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.) [30 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. [20 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. Question 42 (20 points) Describe two common dietary misconceptions in our society today. Write a 200 word essay refuting the misconceptions and using information that you have learned in this class. Question 43 (20 points) There are a lot of dietary misconceptions in our society today. The only way to changes these misunderstandings is to debunk them. Two of the most common myths are all fats are bad and to avoid carbohydrates to lose weight. Question 44 (30 points) Write a 200 word essay (minimum) discussing food insecurity in the United States. What agencies in the federal government play an important role in ameliorating this situation? What groups of people are at particular risk?

No comments found.
Login to post a comment
This item has not received any review yet.
Login to review this item
No Questions / Answers added yet.
Category Exam (elaborations)
Release date 2021-09-07
Pages 19
Language English
Comments 0
Sales 0
Recently viewed items

We use cookies to understand how you use our website and to improve your experience. This includes personalizing content and advertising. To learn more, please click Here. By continuing to use our website, you accept our use of cookies, Privacy policy and terms & conditions.

Processing