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List the two key hormones that are responsible for increasing and decreasing hunger and explain the role of each. Gherlin – hormone produced in the stomach that increases hunger. Leptin – hormone produced by fat cells that decrease hunger. List two examples of Environmental external forces that can influence eating habits and comment on your personal experience with each of them. Economics, Lifestyle, Cultural/Religious Beliefs, Local Environment
- is the internal drive to find and eat food. It is often experienced as a negative sensation.
- is the external drive that encourages us to find and eat food. Related to pleasant sensations associated with food. **1. Hunger
- Appetite** Fats are considered both: Micronutrients and Organic Macronutrients and Organic Macronutrients and Inorganic Micronutrients and Inorganic Define organic: Organic - a compound that contains carbon and hydrogen
Portage Learning BIOD 121 (All Modules
Exams Set 2) Essentials in Nutrition |
Questions and Verified Answers
If a fudge brownie has 15 grams of carbohydrates, 2 grams of protein and 13 grams of fat. How many calories are in the brownie? 15 x 4 =60 2 x 4 = 8 13 x 9 = 117 60 +8 + 117= 185 calories The current recommendation to maintain your body weight is 2000 calories daily. You should not consume any more than 55 % of your calories from carbohydrates. How many grams of carbohydrates should you eat in a day? 275 grams (2000 x.55 =1100calories 1100calories/ 4 = 275 grams of carbs) There are three states of nutritional health. Name the three states overnutrition, undernutrition and desirable An individual’s health can be assessed using the ABCDEs of nutritional assessment. Give a brief description of what D stands for. Dietary- review of dietary intake and assessment MyPlate illustrates 3 concepts. Name the concepts: Variety, moderation, and balance.
BIOD 121 Nutrition Exam 2 – Portage Learning Specific parts of the GI tract include the mouth, esophagus, (A) , small intestine, (B) and (C). Other organs such as the liver, gallbladder and pancreas aid in digestion but are not considered part of the GI tract. A. stomach B. large intestine C. rectum Explain the cause and symptoms of heartburn. Heartburn is a burning sensation in the esophagus due to an improper closing of a sphincter that allows stomach acids to enter into the esophagus. Sphincters play an important role in the GI tract. Name two sphincters discussed in the module and using your own words, briefly describe their functions. The esophageal sphincter prevents the contents of the stomach from reentering the esophagus. The pyloric sphincter controls the release of chyme into the small intestines from the stomach. The ileocecal sphincter prevents the contents of the large intestine from entering the small intestine. Name the six parts of the GI tract. The specific parts of the GI tract include the mouth, esophagus, stomach, small intestine, large intestine and rectum Carbohydrates can be classified as monosaccharides, disaccharides, polysaccharides and fiber. Match the following with the descriptions. a. Monosaccharides b. Disaccharides c. Insoluble Fiber d. Soluble Fiber e. Functional Fiber
- Slows glucose absorption and lowers cholesterol
- Sucrose and lactose are examples
- The simplest form of carbohydrates
- Promotes intestinal health and is not naturally occurring
- Improves passage through the large intestine **1. soluble fiber
- disaccharides
- monosaccharides
- functional fiber
- insoluble fiber** Which of the following is NOT True concerning blood sugar regulation? When blood sugar drops below 70 insulin is released from the pancreas What is the role of the pancreas in blood sugar regulation? The pancreas releases insulin that takes glucose into the cells. Name the food groups that lacto vegetarians will include in their diet and those that they avoid. Lacto vegetarians will consume dairy products but no eggs or animal flesh. The biological value of a protein is different in (A) vs plant sources. (B) sources are considered high quality or complete proteins. Plant sources are considered lower quality or (C) protein. When two or more plant proteins combine, the proteins are called complimentary proteins. A condition resulting from regularly consuming insufficient amounts of proteins and calories is called protein- calorie malnutrition. A. animal B. Animal C. incomplete Which of the following is NOT true concerning fats and lipids? Trans fatty acids have less of an impact on cholesterol levels than saturated fats What is the function of low density lipoproteins? Low Density Lipoproteins (LDL) deliver cholesterol to cells Identify these initials: HDL. Is this considered good or bad cholesterol? High density lipoprotein. Good cholesterol
Males: EER = 662 - (9.53 x AGE) + PA x (15.91 x WT + 539.6 x HT) Females: EER = 354 - (6.91 x AGE) + PA x (9.36 x WT + 726 x HT) 1 kg = 2.2 pounds 1m = 39.37 inches Females: EER = 354 - (6.91 x AGE) + PA x (9.36 x WT + 726 x HT) where: AGE = 33 PA = 1.12 (from chart) WT = 130 lbs x 1 kg/2.2 lbs = 65.9 kg HT = 69 in x 1 m/ 39.37 in = 1.75 m Plug in the numbers for the variables: EER = 354 - (6.91 x 33) + 1.12 x (9.36 x 65.9 + 726 x 1.75) Multiply the numbers inside the parenthesis: EER = 354 - (228) + 1.12 x (616.8 + 1270.5) Add inside the parenthesis: EER = 354 – 228 + 1.12 x 1887. Multiply before adding: EER = 354 – 228 + 2113. Add and Subtract: EER = 2239.8 calories
- The distribution of fat in the body is important. Males often have an shape, often referred to as android obesity.
- Females have a often referred to as gynoid obesity.
- Women’s body shape often changes after. 1. apple
**2. pear
- menopause** Which person is at a greater risk for health issues related to being overweight or obese? Explain your answer. Janet has a BMI of 24 and a waist to hip ratio of .8. Fred has a BMI of 30 and a waist to hip ratio of 1.0. Fred The desired hip to waist ratio in males is <0.9 and in females < 0.8. A BMI of 18 - 24.9 is considered healthy A BMI of 25 - 29.9 is considered overweight A BMI of 30 or greater is considered obese Exceeding the respective values would be indicative of a health risk What table can be used to determine if an individual is in a healthy weight range, an overweight range or is considered obese? Would this table be appropriate for a muscular individual? Body Mass Index Table No it would not be appropriate Nature and nurture both play a role in determining our weight. Mark each statement as nature or nurture.
- One parent is obese so their children have a 40% greater risk of being obese .
- Excess weight gain during pregnancy can lead to obesity.
- Your body’s set point.
Nibble on their leftovers while clearing the table. Today you pop in a piece of gum prior to cleaning up.
- You are tempted to eat a Snickers bars every time you go into the kitchen.. Today you give the bars to your kids friends and decide not to purchase more. **1. Keeping a food diary helps you lower your fat to the recommended amount.
- Your kids always leave food on their plates. You hate to waste food so you usually Nibble on their leftovers while clearing the table. Today you pop in a piece of gum prior to cleaning up. Correct Answer** B. Chain Breaking 3. You are tempted to eat a Snickers bars every time you go into the kitchen.. Today you give the bars to your kids friends and decide not to purchase more. Correct Answer C. Stimulus Control
BIOD 121 Nutrition Exam 4 – Portage Learning
Fat soluble vitamins have all the following characteristics except : They are inorganic Fat soluble vitamins have all the following characteristics except : Correct! All are synthesized by the body
- Lack of this vitamin can lead to rickets in children and osteoporosis in adults.
- Xeropthalmia is a result of a deficiency of. **1. Vitamin D
- Vitamin A**
- is important in the formation of collagen.
- Like Vitamin A and E it works as a scavenging free radicals. Combining iron with good sources of this vitamin will improve its absorption.
- A deficiency results in which can be prevented by consuming citrus fruits. This vitamin is often marketed as a cure for the common cold. **1. Vitamin C
- antioxidant**
- Are minerals considered essential or nonessential nutrients?
- The degree to which they can be absorbed is called their. Minerals needed in amounts > 100 mg per day are called major minerals while those needed in quantities < 100 mg daily are trace minerals.
- True or False: Minerals are destroyed by heat, light and air during the cooking process? **1. Essential nutrients
- bioavailability
- false** Name the food sources that are good sources of heme iron. Iron found in animal flesh is in the form of hemoglobin or myoglobin (found in muscle cells) is referred to as heme iron and is easily absorbed. Match the following minerals to their disease/deficiency. a. Iron b. Selenium c. Iodide d. Calcium
- A particular type of heart disease
- Osteoporosis
- Congenital hypothyroidism in children
- Anemia resulting from a low hematocrit and hemoglobin level
**1. A particular type of heart disease
- Osteoporosis
- Congenital hypothyroidism in children
- Anemia resulting from a low hematocrit and hemoglobin level**
Paul is a 50 year old male. Julie is a 30 year old female. Would his maximum heart rate be higher or lower than Julie’s maximum heart rate? Show your calculations. Your Answer: Max Heart Rate Paul: 220-50=170 beats per minute Julie: 220-30= 190 beats per minute Pauls heart rate would be lower Paul’s maximum heart rate 220 - 50 = 170 beats per minute Julie’s maximum heart rate 220 - 30 = 190 beats per minute Paul’s would be lower.
Question 6
4 / 4 pts Order the following macronutrients from 1 to 4 according to the order that cells utilize them for energy requirements with 1 being the first resource to be used, and 4 being the last resource to be utilized. 1. Adenosine Triphosphate 2. Carbohydrates 3. Fats 4. Protein
Question 7
Not yet graded / 4 pts Name the two tissues in the body where glycogen is stored. Your Answer: muscles and liver Liver and muscle
Question 8
Not yet graded / 4 pts True or False. If false, explain why it is false. When strength training, protein is the most important nutrient for optimum performance. Your Answer:
False Carbohydrates are the most important nutrient for optimum performance during strength training False. When strength training, carbohydrates are the most important nutrient for optimum performance.
Question 9
Not yet graded / 4 pts As an athlete, it is difficult to meet nutrient needs when the calorie intake is less than calories. Your Answer: 1,800 kcal Less than 1400 calories
Question 10
4 / 4 pts Each of the following are true except: The average adult requires 8 cups of fluid per day The average adult requires 9 - 11 cups of fluid per day A water loss greater than 3% can affect an athletes performance Water regulates body temperature Urine should be clear or pale in color
Question 11
4 / 4 pts Symptoms of Heatstroke include: select all that apply Nausea/vomiting An internal temperature of 104 degrees Dry, hot skin Muscle cramps
Question 12
Not yet graded / 4 pts Paul is in high school and participates in several sports. He does not like the taste of water and prefers sports beverages. You want to encourage Paul to drink more water. State two functions of water that you would share with Paul. Your Answer:
● Bulimia Nervosa
● Anorexia Nervosa
1. Self denial of food leads to feeling empowered Anorexia Nervosa
2. Food provides comfort Bulimia Nervosa
3. Difficulty controlling impulses Bulimia Nervosa
4. Very competitive and obsessive Anorexia Nervosa
5. Rituals involving food and calorie counting Anorexia Nervosa
6. Normal weight for height is typical Bulimia Nervosa
Answer 1: Anorexia Nervosa Answer 2: Bulimia Nervosa Answer 3: Bulimia Nervosa Answer 4: Anorexia Nervosa Answer 5: Anorexia Nervosa Answer 6: Bulimia Nervosa
Question 16
Not yet graded / 4 pts Jill had a stressful day. Once home, she prepared a boxed brownie mix and then devoured the entire pan. Then she finished off the box of cookies on the counter. What is this manner of food consumption called? Your Answer: Binge Binge
Question 17
Not yet graded / 4 pts List two types of Eating Disorders Not Otherwise Specified. Your Answer: eating disorders or abnormal eating patters that dont meet the criteria for anorexia or bullimia binge eating disorder night eating syndrome
2 of the following options: Binge-eating Female Athlete triad Night Eating syndrome
Question 18
4 / 4 pts Ken has always struggled with his weight. At work, he brings a salad and healthy snacks and always tries to eat a healthy dinner. But at least twice a week he loses control and eats whatever is available until he feels uncomfortable. Which eating disorder best describes Ken’s behavior? Night Eating Syndrome Anorexia Nervosa Binge Eating Disorder Bulimia Nervosa
Question 19
Not yet graded / 4 pts What term best describes the definition of “learning to eat when you are hungry and stopping when you feel full.” Your Answer: intuitive eating Intuitive eating
Question 20
4 / 4 pts Jack is a 21 year old college senior. He has been playing competitive basketball for years and is committed to strength training at least three times per week. During his physical, he asks about the typical range for body fat in athletes like himself. Choose the correct range for Jack. 8%-24% 5%-18% 17%-28% 20%-35%
Question 21
