Question 4 0.5 out of 0.5 points
Values for this nutrient are not required on aNutrition Facts Label
Selected Answer: a_ potassium
Question 5 0.5 out of 0.5 points
To reduce risk of chronic disease, Dietary Guidelines for Americans recommends a minimum of
Nutrition Exam 3 Ch 7
Which of the following statements bests describes a physiological benefit of the high
heat capacity of water? - Its resistant to temperature change helps maintain a stable
This is the name for water outside of cells.
A healthful diet is adequate, moderate, balanced and - varied
A peach with a PLU starting with 8 was produce with this type of agriculture Bioengineered
Adaptation of western style foods increases consumption of this food ingredient. Sugar
Nutrition Exam 3
mega dose of
This is the most
of vitamin E.
Which of the
following is a
Nutrition exam 3 ch 6
What dictates the structure of body protein? - DNA in the nucleus of body cells
What part of an amino acid makes it unique and different from other amino acids? Side chain
This is the classification of a protein strand with four amin
Nutrition Exam 2 Quiz
These are counterregulatory hormones secreted by the pancreas to regulate blood
Glucagon and insulin
Your cultural heritage triggers this reaction to food
This is a physiological condition that causes you to
COMMUNITYBASED TECHNICAL EDUCATION AND SKILLS DEVELOPMENT PROGRAM
SUMMARY OF EVALUATION
Awareness of course objectives
Attainment of course objectives
Trainers ability to explain the lesson
Relevance and significance of lessons
Nutrition Science: Electrolytes
Identify body water compartments: Intracellular and Extracellular
Intracellular contains fluid within cell membrane
Extracellular contains fluid outside the cell membrane
Define solute, solvent, ion and electrolyte
Nutrients involved in antioxidant function
What are antioxidants and how do bodies use them?
Compounds that protect body cells from damage caused by oxidation
Explain the process of oxidation
Oxidation is a chemical reaction in which atoms lose electr
The difference between essential and non-essential amino acids is that the body cannot
make non-essential amino acids but it can make essential ones.
Essential: Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine,
Nutrition Science: Fiber
Recommended daily fiber intake?
Greater than or equal to 25 grams
Breaking down the proteins in blood and tissues into amino acids then converting to
What is glycogen and where is it stored?
Vitamin E is a fat soluble vitamin that is transported fat entering the body from the
intestine via the lymph system. Fat soluble vitamins are not excreted in urine and are
stored in the liver (Vitamins A&D) and adipose tissue (Vitamin E). While
Vitamin A is a fat soluble vitamin that is largely stored in the liver with residual amounts
in the adipose tissue, kidneys and lungs. Retinal binding protein is required for
transportation of vitamin A from the liver through the bloodstream as
Nutrition Science: Fats
What is Celiac Disease?
Severely damages the lining of the small intestine. There is no known cure for Celiac
Disease at the moment.
Food Intolerance vs. Allergy
Intolerance is caused by certain foods and isnt an immune reaction. A
Chapter 3: Digestion
What disorders are related to digestion, absorption and elimination?
Heart burn, ulcer, diarrhea, constipation, IBS
What causes heartburn?
Seepage of gastric acid into esophagus
What is bile and where is it produced/stored?
Chapter 8: Forms, Functions and Disorders
Carbon, Hydrogen, Nitrogen, Oxygen, Phosphorus and Sulphur make up 99 percent of the
Electron Negatively charged subatomic ion
Atom- The smallest component of an element
Molecule A group of atoms bonded
WEIGHT MANAGEMENT AND FITNESS
Introduction Recent studies tell us that, in the initiation and progress of chronic disease, a lack of fitness is a more significant risk factor than weight. As a result, rapid weight loss is not the best way to reduce your r
F requently Asked Questions
What is foodborne disease?
Foodborne disease is caused by consuming contaminated foods or beverages. Many different diseasecausing microbes, or pathogens, can contaminate foods, so there are many different foodborne infections.
Energy and protein requirements
Originated by: Agriculture and Consumer Protection Title: Energy and protein requirements. More details
7. FACTORS AFFECTING ENERGY AND PROTEIN REQUIREMENTS