Chapter 1 Overview of Nutrition and Health
1. Minerals and water are organic and yield energy in the human body.
2. An excess intake of any energy nutrient can lead to becoming overweight.
3. The Dietary Reference Intakes reflect the collabo
1. Which sign of PEM would be unlikely to show up in a physical exam: low serum protein levels
2. Though a dietician or dietetic technician may perform a patients nutrition screening. It should occur
within 24 hours of admission
3. Which type of as
1. Nutrient- dense foods: Deliver the most nutrients for the smallest number of kcalories
2. All of the following nutrients are organic except: minerals
3. Orange juice fortified with calcium to help build strong bones is an example of an: functional
The most potent single predictor of an infants future health status is: The Infants Birthweight
Power struggles over food arise when:
Research suggest that low-birthweight babies may experience any of the following long-term health
effects except? : Grea
DIET 2351: EXAM 1: (CH. 3, 4, 5, 6, 8, 9)
QUIZ 1 (CH. 3, 4)
1. Which of the following fibers is a nonpolysaccharide?
2. The leading source of added sugars in the American diet is?
Soft drinks and other sugar-sweetened beverages
3. A 2000-kcalorie d
Study Questions Clinical Microbiology in Health Care Exam I
1. What items are in lab are used as PPE (Personal Protective Equipment)?
Lab coat, face shields, gloves and closed toed shoes.
2. If an objective is view through the 10x ocular and the10x object
Quiz 1(Chapter 1)
1. The Recommended Dietary Allowances: are the foundation of the Dietary Reference
2. Foods such as potato chips, candy and colas are called empty kcalories foods because they:
provide calories but few nutrients
3. Dietary Refer
Chapter 19: Blood Vessels Study Guide Study Guide
1. Compare and contrast the general structure of arteries, veins and capillaries.
2. Compare elastic arteries with muscular arteries, where is each found and what is the
function of each?
Chapter17: Blood Study Guide
1. Describe the composition of blood. Describe blood (characteristics).
The only fluid tissue of the body 8% of body weight Type of connective tissue Formed elements
Blood cells: RBCs, WBCs, platelets, etc. Hematocrit: ~45% RB
Chapter 3 Review
1. What individual was instrumental in the type of what staining technique?
Dr. Hans Christian Gram was responsible for the Gram stain.
2. What two types of lenses are on a light microscope and how do they work?
1. Objective lenses- 4x, 1
Children of ISIS
Tens of thousands of children currently live in ISIS controlled parts of Iraq and Syria, and the
group ISIS is actively recruiting children everyday to be its next generation of fighters. In t
Chapter 1 Study Guide
1. During John Needham's time, what type of boiling was thought to kill all
2. What are viruses, viroids, prions: their compositions & what disease do they cause?
Viruses- nucleic acid (either DNA or RNA) pac
Chapter 16: The Endocrine System Study Guide
Compare and contrast the nervous and endocrine systems. Include communication,
adaptation, speed, and location of effects.
Communication electrical impulses and
Our recipes Food Prep
February 16, 2016
Lab #3 Meat/Poultry/Fish
Oven baked pork chops with veggies, was the recipe that we worked with for this lab.
"Pork is usually tender, regardless of the cut, because it comes from animals
April 29, 2016
Using the fooducate app was an interesting and helpful experience. It was also an
opportunity to expand my knowledge, and expand my knowledge and understand the nutritional
content of the food I con
Group Theme Meal: Greek Perez
April 24, 2016
Group Theme Meal: Greek
Group Theme Meal: Greek Perez
"Greek cooking traditions date back thousands of years. Greeks today eat some of the
same dishes their ancesto
Nutrient deficiency diseases
April 10, 2015
The University of Texas Rio Grande Valley
"Malnutrition is a condition of impaired development or function caused by either a longterm deficiency or excess in calorie and/or nutrient inta
Pre-lab questions: Eggs
What causes the ferrous sulfide ring in a boiled egg? How can this be
The ferrous sulfide ring in boiled eggs is caused when the egg is
overcooked, which causes
the sulfur in the egg white to mix with the iron in