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Question 1 (4 points) Carbohydrates, proteins, and lipids are . Question 1 options: subnutrients classified nutrients
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Question 1 (4 points) Carbohydrates, proteins, and lipids are. Question 1 options: subnutrients classified nutrients Save Question 2 (4 points) The sugars found in grains, vegetables, legumes, and fruits are. Question 2 options: l i p i d s
m i n e r a l s amino acids Save Question 3 (4 points) The primary objective of the Dietary Guidelines for Americans is to ensure Americans . Question 3 options: 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 Save Question 4 (4 points)
The current icon to represent the food groups is known as. Question 7 options: The Food Guide Pyramid MyPyramid Idaho Plate Method Save Question 8 (4 points) Replacing lost nutrients in foods is called. Question 8 options: fortification pasteurization modification Save Question 9 (4 points) The majority of digestion takes place in the. Question 9 options: du od en
u m co lo n jej un u m Save Question 10 (4 points) Celiac disease is treated by removing gluten from the diet. Gluten is found in all of the following EXCEPT. Question 10 options: w h e
Save Question 12 (4 points) In order to move food from the mouth, down the esophagus, and into the stomach, the food must be made into. Question 12 option s: chyme a blob an epiglottis Save Question 13 (4 points) A fat has two or more carbon double bonds. Question 13 options: sat urated bisatura ted monoun saturate d
Save Question 14 (4 points) Which of the following is not a digestion accessory organ? Question 14 options: liver gallbladder pancreas Save Question 15 (4 points) The AMDR for protein is percent of total daily calories. Question 15 options: 5 to 10 20 to 35 45 to 65 Save Question 16 (4 points) How many kilocalories are in 24 grams of fat? Question 16 options: 168 96
Save Question 20 (4 points) An enzyme a chemical reaction. Question 20 options: slows down stops provides stability for Save Question 21 (4 points) Which of the following combines with carbon, hydrogen, and oxygen to make up the structure of protein? Question 21 options: sulfur pepsin chlo ride Sav e Question 22 (4 points) A triglyceride is formed through a reaction between a glycerol and
fatty acid(s). Question 22 options: partial hydrogenation; one lipogenesis; one dehydration; three Save Question 23 (4 points) is the deficiency associated with thiamin. Question 23 options: scurvy rickets anemia Save Question 24 (4 points) Which of the following choices include all of the fat- soluble vitamins? Question 24 options: vitamin B12, vitamin B6, vitamin C, vitamin D vitamin D, vitamin K, thiamin, vitamin B vitamin E, vitamin A, vitamin B6, niacin Save Question 25 (4 points)
Question 28 (4 points) Metabolism is described as the balance between and reactions in the body. Question 28 options: steroidal; carboxylic anabolic; synthetic catabolic; amine Save Question 29 (4 points) You are able to maintain your body weight when energy expended calories consumed. Question 29 option s: excee d are less than double Save Question 30 (4 points)
Which of the following daily protein intakes is recommended for endurance and strength training athletes? Question 30 options: 0.8-1.2 grams/kg body weight 0.5-0.8 grams/kg body weight 2.0-2.5 grams/kg body weight Save Question 31 (4 points) All of the following are guidelines for reducing cancer risk EXCEPT: Question 31 options: Limit intake of charred foods. Reduce intake of red meat. Increase consumption of fruits. Save Question 32 (4 points) Research studies are often used to provide evidence for CAM therapies. Question 32 options: Save Question 33 (4 points)
Save Question 38 (4 points) A high-fiber, low-fat diet may reduce the risk of cancer Question 38 options: False Save Question 39 (4 points) Body Mass Index (BMI) provides an accurate measurement of the amount of fat tissue on the body. Question 39 option s: True Save Question 40 (4 points) Before exercising, athletes are encouraged to drink plenty of fluids and consume a high- fat meal for energy. Question 40 option s: True Save Question 41 (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. Question 41 options: 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. All fats are not bad. Per UW Medicine, “Everyone needs fat, and it aids in nutrient absorption, nerve transmission and maintenance of cell membranes. Fats are not created equal. Some fats promote good health while others increase the risk for heart disease.” (2017) Polyunsaturated and monounsaturated fats such as olive oil and avocados are good fats. In many cases, low or fat free foods are worse for you with the additives to improve taste. (National Institute of Diabetes and Digestive and Kidney Diseases, 2014) Avoiding carbohydrates do not help in weight-loss is another major myth. “Carbohydrates do not cause weight gain. The truth is that most low carb diets are also calorie restricted… The initial weight loss seen in these diets is caused by the body burning stored carbohydrates for energy, which releases water so the loss is only a water shift and not an actual weight loss.” (National Institute of Diabetes and Digestive and Kidney Diseases, 2014) Keeping hydrated is important when dieting and exercising. Starving your body of carbohydrates that contain essential vitamins is not healthy. Eating right, cutting calories, and exercise is the right way to go. References: National Institute of Diabetes and Digestive and Kidney Diseases.
orange juice 8oz coffee 8oz with ¼ cup of Almond milk cashews Snack: Fruit and veggies with Peanut butter Water 8oz Peanut Butter 2 Tbsp Apple 1 medium Celery 2 medium stalks Before Lunch: Water 8oz Lunch: Spinach salad with veggie burger patty drizzled with balsamic Water 8oz Veggie Burger balsamic vinegar 2Tbsp spinach 2 cup k a l e q u
i n o a Snack: tomato slices sprinkled with cheese and balsamic Water 8oz tomato 1 medium balsamic vinegar 1 Tbsp vegetarian cheese (Go Vegan Mozzarella) ¼ cup basil 2 Tbsp Befor e Dinn er Wate r 8 oz Dinner: brown rice cooked with coconut milk with sautéed tofu, broccoli, and almonds on top. Water 8oz broccoli 2 cups almond s ¼ cup brown
