Q&A Hero

Q: cholesterol is necessary for the production of many other compounds in the body but can become harmful when blood levels exceed 135 mg/dl exceed the body's ability to use it can only be controlled through medications a and b

Q: blood cholesterol is impacted by lifestyle nutrition heredity all of the above

Q: lipids need a transport carrier to move them through the bloodstream in case they are not absorbed in the stomach because lipids are water soluble none of the above

Q: lipoproteins transport lipids through a watery medium, the blood are protein-based vehicles for the transport of lipids are composed of lipids and proteins all of the above

Q: foods such as peanuts, gorp, cheese, and salami are good choices for hiking because they provide concentrated energy are easily packed are high-fat foods all of the above

Q: foods that are good choices for an activity such as hiking include high fat foods peanut butter salami all of the above

Q: the best energy source for strenuous, aerobic type activities, such as hiking, is phospholipids triglycerides carbohydrates sterols

Q: cite one symptom associated with overdosing on dietary fiber.

Q: when people increase their dietary fiber intake, they must also increase their intake of

Q: against what type of cancer might high intakes of dietary fiber offer protection?

Q: when people go on high-fiber diets and reduce their blood cholesterol by as little as 10%, they can reduce their risk for heart attack by

Q: list three of the "famous five" conditions that fiber is known to protect against.

Q: how much fiber per serving is found in whole wheat kernels and in refined wheat flour, respectively?

Q: in order to increase fiber intake, people with type ii diabetes would be encouraged to eat all of the following foods except orange juice whole oranges potatoes broccoli

Q: the newest dietary recommendation regarding fiber for people with type ii diabetes is that fiber intake should be lower than for the general population to prevent constipation should be increased by eating more whole fruits, whole grains, and legumes is not necessary to address, whereas sugar intake is important to address none of the above

Q: in patients with inflammatory bowel disease or crohn's disease, high-fiber intakes may benefit them by normalizing the intestinal contents throughout the colon causing them to have lower blood pressure which accompanies crohn's disease preventing weight gain that accompanies inflammatory bowel disease all of the above

Q: people with inflammatory bowel diseases could possibly benefit from higher fiber diets because fiber can preserve the mucosa of the colon can improve peristaltic action of the gi tract will cause more frequent and regular bowel movements a and b

Q: high levels of dietary fiber intake may protect us against colon cancer rectal cancer breast cancer all of the above

Q: high-fiber foods are helpful for people who wish to lose weight because they take longer to eat are more filling provide few calories all of the above

Q: when people go on a high-fiber diet, by what percent can they lower blood cholesterol? 5-10% 15-20% 20-30% more than 50%

Q: which of the following conditions/diseases does fiber not protect against? obesity cancer cataracts hypertension

Q: when we eat refined white bread, the part of the wheat grain that we are eating is the bran germ endosperm all of the above

Q: when whole wheat is refined, the part(s) of the grain that is(are) removed is(are) the bran germ endosperm a and b

Q: hypoglycemia refers to a low level of

Q: high carbohydrate diets have been shown to increase an athlete's

Q: parents should limit a child's intake of sugar because it causes hyperactivity it takes the place of healthier foods it may adversely affect the child's growth b and c

Q: which of the following statements is the most accurate regarding studies documenting hyperactivity and sugar intake in children? there is very little evidence to support the statement that sugar causes hyperactivity there is considerable evidence that sugar and hyperactivity are positively linked there is substantial scientific proof that sugar causes hyperactivity none of the above

Q: the hormone that is secreted when blood glucose is high is glucagon insulin thyroxin epinephrine

Q: tennis players require immediate bursts of energy which come from amino acids fatty acids glycogen glycerol

Q: athletes or active individuals who require large amounts of energy should consume a diet high in protein fat carbohydrate water

Q: the relaxation of the gastroesophageal sphincter which produces a burning sensation in the esophagus is called

Q: the greatest danger from vomiting is

Q: flatus (gas from the lower abdomen) is produced by fermentation of undigested food products caused by

Q: the function of belching is to rid the small intestine or stomach of

Q: the most obvious sign of choking is that the person cannot

Q: peptic ulcers can be caused by acidic foods bacteria spicy foods smoking

Q: people are said to be constipated when they experience painful or difficult bowel movements more than a day or two without a bowel movement soft or watery bowel movements with little notice none of the above

Q: which of the following is most likely to result from insufficient intake of fiber? diarrhea bloating constipation pancreatitis

Q: an effective way of treating heartburn or acid indigestion is to drink milk hold your breath take antacids drink water

Q: the use of an antacid is indicated primarily for which of the following conditions? excessive gas acid indigestion excessive belching bloating

Q: which of the following foods that delay gastric emptying may cause an increase in belching? carbohydrate protein fat calcium

Q: the life-saving technique that utilizes an upper abdominal thrust to try to dislodge food from the airway of someone who is choking is known as cpr heimlich maneuver mouth-to-mouth resuscitation all of the above

Q: what is the very first thing you should do if you suspect someone is choking on food? perform the heimlich maneuver strike the person sharply on the back ask the person to try to talk attempt to dislodge the food with your fingers

Q: what are the three health concerns of the pathway subjects being profiled for one year?

Q: according to the food guide pyramid, what constitutes a serving of fruit?

Q: according to the food guide pyramid, what constitutes a serving of milk?

Q: what was developed by nutrition scientists in 1940 to help the nation prevent deficiencies?

Q: all of the following are health concerns of each pathway subject who will be followed for one year except weight control cancer diabetes high blood cholesterol

Q: a serving of meat is what you typically get at a restaurant what most people typically eat 3-4 ounces 6-8 ounces

Q: vegetarians can apply the food guide pyramid by substituting legumes for protein seeds/nuts for protein peanut butter for protein all of the above

Q: the top of the pyramid consists of foods that supply many kcalories but few nutrients high fat and high sugar foods "junk" foods all of the above

Q: what foods are found at the base of the food guide pyramid? fruits and vegetables grains and cereals dairy products meat products

Q: nearly every chemical reaction in the body occurs in an environment consisting of water minerals carbohydrate fat

Q: the nutrient that provides the most concentrated form of energy and carries essential vitamins along with it is carbohydrate minerals fat protein

Q: proteins are considered the main source of quick energy for the body building blocks of life activator of chemical reactions in the body best source of concentrated energy

Q: the nutrient that provides us with fuel for the brain and nervous system is protein fat carbohydrate vitamins

Q: the study of how a persons genes interact with nutrients is termed genetic counseling nutritional genomics genetic metabolomics nutritional nucleic acid pool

Q: a.explain the education and training requirements associated with obtaining registration as a dietitian. b.list several career areas in which registered dietitians are often employed.

Q: a.list techniques that help identify nutrition quackery. b.where can you find reliable sources of nutrition information?

Q: list ways to identify a reliable nutrition information website.

Q: discuss the meaning and significance of the relationships between risk factors and chronic diseases.

Q: list 10 goals of the healthy people program. how successful is the program thus far?

Q: list the national trends of food consumption over the past 40 years.

Q: discuss how the results from national nutrition surveys are used by private and government agencies and groups.

Q: list and discuss four methods commonly used to assess nutritional status of individuals.

Q: compare and contrast the rationales underlying dietary recommendations for individuals versus those for populations.

Q: what approach is taken in setting recommendations for energy intakes? why is this approach taken? how does this approach differ from that taken for other nutrients?

Q: compare and contrast the meaning of adequate intakes, recommended dietary allowances, estimated average requirements, and tolerable upper intake

Q: describe the steps involved in establishing nutrient values that make up the dietary reference intakes.

Q: explain the importance of the placebo and the double-blind technique in carrying out research studies.

Q: list the strengths and weaknesses of epidemiological studies, laboratory-based studies, and clinical trials.

Q: define the term organic. how do the properties of vitamins relate to their organic nature? contrast these points with the properties of inorganic compounds such as minerals.

Q: discuss some of the consequences of eating in response to emotions.

Q: explain how food choices are influenced by habits, emotions, physical appearance, and ethnic background.

Q: describe six behavioral or social motives governing peoples food choices.

Q: matching 1>nutrient with the highest body concentration 2>substance containing no carbon or not pertaining to living things 3>number of indispensable nutrients for human beings 4>most substances containing carbon-hydrogen bonds 5>substance containing nitrogen 6>energy (kcal) required to increase temperature of 1 kg of water from 0 c to 100 c 7>nutrient with the highest energy density 8>energy (kcal) yield of five grams of sugar 9>energy (kcal) yield of one gram of alcohol 10>number of indispensable minerals for human beings 11>an unproven statement 12>an inert medication 13>possessing the quality of being evidence based 14>the recommended intake is set at the population mean 15>excess nutrient intake leads to this 16>deficient nutrient intake leads to this 17>measurement of physical characteristics 18>inspection of skin, tongue, eyes, hair, and fingernails 19>a nutrient deficiency showing outward signs 20>a nutrient deficiency in the early stages a.7 b.16 c.20 d.40 e.100 f.fat g.water h.energy i.protein j.organic k.placebo l.inorganic m.validity n.hypothesis o.undernutrition p.overnutrition q.anthropometrics r.overt deficiency s.physical examination t.subclinical deficiency

Q: all of the following are recognized, credible sources of nutrition information except a.whos who in nutrition b.the food and drug administration c.the united states department of agriculture d.the academy of nutrition and dietetics

Q: a person who assists registered dietitians has the formal title of a.dietetic assistant b.nutrition assistant c.dietetic technician d.nutrition technician

Q: which of the following best describes a college-educated nutrition and food specialist who is qualified to make evaluations of the nutritional health of people? a.registered dietitian b.licensed nutritionist c.master of nutrient utilization d.doctor of food and nutritional sciences

Q: for which of the following titles, by definition, must the individual be college educated and pass a national examination administered by the academy of nutrition and dietetics? a.medical doctor b.registered dietician c.certified nutritionist d.certified nutrition therapist