4/4/25, 7:16 NR 228-Nutrition Exam 1 |
PM
NR 228-NUTRITION EXAM 1 QUESTIONS AND ANSWERS WITH
COMPLETE SOLUTIONS VERIFIED LATEST UPDATE
Practice questions for this set
Learn 1/7 Study using Learn
1 pound of weight loss =water lost
Select the correct definition
11 cup 22 cups
34 cups
48 cups
Don't know?
Terms in this set (122)
Those foods we choose to eat when all foods are available at the same time
Food preference
and in the same quantity. Determined by genetic and environmental effects.
This concerns the specific foods that are convenient to choose when we are
Food choice actually ready to eat; rarely are all our preferred foods available at the same time
to satisfy our preferences. These are restricted by convenience.
Considers what food we really like to eat. We may want to eat foods that
Food liking
enhance our health, but we like to eat chocolate cake.
1. Genetic Determinants (ex. liking for salts or sweets)
What affects someone's food preference? 2.Environmental influences
3.Media influences
Hunger The inability to access enough food to feel nourished and satisfied.
One of the four themes of MyPlate recommendations.
Variety
This involves eating food from all food groups and subgroups.
One of the four themes of MyPlate recommendations. It involves eating more
of some foods (fruits, vegetables, whole grains, fat-free or low-fat milk products)
Proportionality
and less of others (foods high in saturated or trans fats, added sugars, cholesterol
salt, and alcohol).
One of the four themes of MyPlate recommendations. Choose types of foods that
Moderation
limit intake of saturated or trans fats, added sugars, cholesterol, salt, and alcohol.
One of the four themes of MyPlate recommendations. Be physically active every
Activity
day.
Also known as "metabolic syndrome" is a group of heart disease risk factors
Syndrome X including abdominal obesity, glucose intolerance, high blood pressure, and
abnormal blood lipid levels
1/
6
, 4/4/25, 7:16 NR 228-Nutrition Exam 1 |
PM
The_____________________emphasizes foods with restorative benefits and/or
essential nutrients in natural forms. The core of dietary intake is primarily plant-
Healing foods pyramid
based foods, with small amounts of animal foods. the "healing" aspect of this also
applies to the production of the food supply.
Type of research. Consists of an experimental group receiving treatment (or
Experimental study dietary change) and a control group receiving no treatment (no dietary change);
differences, if any, are then noted. called clinical or laboratory study.
Type of research. analyzes an individual case of a disease or health difference
Case study to determine how factors may influence health; a naturalistic study because no
manipulation of dietary intake or behavior occurs.
Type of research. Studies populations; tracks the occurrence of health or disease
Epidemiologic study processes among populations; may use historical data, surveys, and/or medical
records to determine possible factors influencing the health of a group of people.
A procedure by which food is exposed to radiation that destroys microorganisms,
insect growth, and parasites that could spoil food or cause illness. This food
Irradiation
preservation technology results in an increase of international and domestic food
trade. These foods may have a longer shelf life
Glycogen Carbohydrate energy stored in the liver and in the muscles.
Process when glycogen stored in the liver and muscle tissue is converted back to
Glycogenolysis
glucose.
Gluconeogenesis The process of producing glucose from fat.
Created when fatty acids are broken down for energy when sufficient
Ketone bodies
carbohydrates are unavailable.
A hormone produced by the beta cells of the islets of Langerhans, lowers blood
glucose levels by enhancing the conversion of excess glucose to glycogen
Insulin
through glycogenesis or to fat stored in adipose tissue. It also eases the
absorption of glucose into the cells so the use of glucose as energy is increased.
This stimulates conversion of liver glycogen to glucose, assisting the regulation of
Glucagon
glucose levels during the night.
substances in foods required by the body for energy, growth, maintenance, and
Nutrients
repair. Some are essential.
the process of reducing risks and alleviating disease to promote, preserve, and
Disease Prevention
restore health and minimize suffering and distress
methods to avoid occurrence of disease
Primary Prevention
(ex. Low fat, high fiber diet)
-focuses on early identification of individuals or communities experiencing illness,
providing treatment, and conducting activities that are geared to prevent
Secondary Prevention worsening health status
(ex. screenings, low sodium diet when just diagnosed with HTN)
Prevention of complications in individuals with disease/injury
Tertiary Prevention
(ex. rehab)
provide energy
Functions of essential nutrients in the
regulate body processes
body
aid in growth and repair of body tissues
Dietary standards provide a bridge between knowledge of essential nutrients and
Dietary Standards food consumption. They also provide a guide of adequate nutrient intake
levels against which to compare the nutrient values of foods consumed.
2/
6
PM
NR 228-NUTRITION EXAM 1 QUESTIONS AND ANSWERS WITH
COMPLETE SOLUTIONS VERIFIED LATEST UPDATE
Practice questions for this set
Learn 1/7 Study using Learn
1 pound of weight loss =water lost
Select the correct definition
11 cup 22 cups
34 cups
48 cups
Don't know?
Terms in this set (122)
Those foods we choose to eat when all foods are available at the same time
Food preference
and in the same quantity. Determined by genetic and environmental effects.
This concerns the specific foods that are convenient to choose when we are
Food choice actually ready to eat; rarely are all our preferred foods available at the same time
to satisfy our preferences. These are restricted by convenience.
Considers what food we really like to eat. We may want to eat foods that
Food liking
enhance our health, but we like to eat chocolate cake.
1. Genetic Determinants (ex. liking for salts or sweets)
What affects someone's food preference? 2.Environmental influences
3.Media influences
Hunger The inability to access enough food to feel nourished and satisfied.
One of the four themes of MyPlate recommendations.
Variety
This involves eating food from all food groups and subgroups.
One of the four themes of MyPlate recommendations. It involves eating more
of some foods (fruits, vegetables, whole grains, fat-free or low-fat milk products)
Proportionality
and less of others (foods high in saturated or trans fats, added sugars, cholesterol
salt, and alcohol).
One of the four themes of MyPlate recommendations. Choose types of foods that
Moderation
limit intake of saturated or trans fats, added sugars, cholesterol, salt, and alcohol.
One of the four themes of MyPlate recommendations. Be physically active every
Activity
day.
Also known as "metabolic syndrome" is a group of heart disease risk factors
Syndrome X including abdominal obesity, glucose intolerance, high blood pressure, and
abnormal blood lipid levels
1/
6
, 4/4/25, 7:16 NR 228-Nutrition Exam 1 |
PM
The_____________________emphasizes foods with restorative benefits and/or
essential nutrients in natural forms. The core of dietary intake is primarily plant-
Healing foods pyramid
based foods, with small amounts of animal foods. the "healing" aspect of this also
applies to the production of the food supply.
Type of research. Consists of an experimental group receiving treatment (or
Experimental study dietary change) and a control group receiving no treatment (no dietary change);
differences, if any, are then noted. called clinical or laboratory study.
Type of research. analyzes an individual case of a disease or health difference
Case study to determine how factors may influence health; a naturalistic study because no
manipulation of dietary intake or behavior occurs.
Type of research. Studies populations; tracks the occurrence of health or disease
Epidemiologic study processes among populations; may use historical data, surveys, and/or medical
records to determine possible factors influencing the health of a group of people.
A procedure by which food is exposed to radiation that destroys microorganisms,
insect growth, and parasites that could spoil food or cause illness. This food
Irradiation
preservation technology results in an increase of international and domestic food
trade. These foods may have a longer shelf life
Glycogen Carbohydrate energy stored in the liver and in the muscles.
Process when glycogen stored in the liver and muscle tissue is converted back to
Glycogenolysis
glucose.
Gluconeogenesis The process of producing glucose from fat.
Created when fatty acids are broken down for energy when sufficient
Ketone bodies
carbohydrates are unavailable.
A hormone produced by the beta cells of the islets of Langerhans, lowers blood
glucose levels by enhancing the conversion of excess glucose to glycogen
Insulin
through glycogenesis or to fat stored in adipose tissue. It also eases the
absorption of glucose into the cells so the use of glucose as energy is increased.
This stimulates conversion of liver glycogen to glucose, assisting the regulation of
Glucagon
glucose levels during the night.
substances in foods required by the body for energy, growth, maintenance, and
Nutrients
repair. Some are essential.
the process of reducing risks and alleviating disease to promote, preserve, and
Disease Prevention
restore health and minimize suffering and distress
methods to avoid occurrence of disease
Primary Prevention
(ex. Low fat, high fiber diet)
-focuses on early identification of individuals or communities experiencing illness,
providing treatment, and conducting activities that are geared to prevent
Secondary Prevention worsening health status
(ex. screenings, low sodium diet when just diagnosed with HTN)
Prevention of complications in individuals with disease/injury
Tertiary Prevention
(ex. rehab)
provide energy
Functions of essential nutrients in the
regulate body processes
body
aid in growth and repair of body tissues
Dietary standards provide a bridge between knowledge of essential nutrients and
Dietary Standards food consumption. They also provide a guide of adequate nutrient intake
levels against which to compare the nutrient values of foods consumed.
2/
6
