Week 1 Quiz: Introduction to Nutrition
Question 1 Which
nutrient contains the most kilocalories per gram?
lipid
carbohydrate
protein
vitamins
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Question 2 Carbohydrates,
protein, and fat are known as_______.
macronutrients
micronutrients
prime nutrients
macrofoods
Question 3 “Natural” is the word that the USDA uses to
describe unprocessed foods.
True
False
Question 4 The
nutrient intake level estimated to meet the needs of 50 percent of the
individuals in a life-stage and gender group is known as the ________.
Estimated Average Requirement
Recommended Dietary Allowance
Tolerable Upper Limit
Average Needs Level
Question 5 The
________ are the maximum levels of daily nutrient intakes that are unlikely to
pose health risks to almost all individuals in the group for whom they are
designed.
Recommended Daily Allowances
Adequate Intakes
Tolerable Upper Intake Level(s)
Estimated Average Requirements
Question 6 Janice is studying the breakfast choices of male
and female students at Apex College for her senior research project. What type
of study is this?
cross-sectional
case Study
prospective cohort study
placebo trial
Question 7 Alana is looking for a way to identify a
reputable supplement vitamin manufacturer. What is one factor that might help?
recommendations by the manufacturer
recommendations from a famous television personality
recommendations from a peer-reviewed journal
conclusions drawn from a single case study
Question 8 What types of studies are conducted by pharmaceutical
companies before new drugs can be released in the market?
Randomized Controlled Trials (RCTs)
epidemiological studies
case-control studies
Researcher Defined Trials
Question 9 The school dietitian is required to include all
of the MyPlate food groups in each day’s student lunches. Please select the
only menu below that meets that requirement.
stir-fry with rice and veggies; milk
chicken fingers, rice, applesauce, French fries, milk
grilled-cheese sandwich, fruit cup, milk
fish filet, ketchup, apple slices, French fries, fruit juice
Question 10 Excess consumption of highly-processed foods can
lead to _____ .___obesity___ Response
Week 2 Quiz:
Supplements, CAM, and the Digestive System
Question 1 Juan
tries to eat a balanced diet every day, but some days are busier than others.
He sometimes relies on “shortcuts” to get the nutrients that he needs. What is
the technical term for a food that is rich in an essential nutrient?
free radical
functional food
direct additive
indirect additive
Question 2 A
person who wants to include more phytochemicals in her diet needs to eat more
_________.
fruits and vegetables
fats
meats
dairy products
Question 3 Leticia
wants to make sure that the supplements she buys are safe and effective so she
asks a lot of questions when she visits her natural foods store. Which question
below will NOT help Leticia learn if a supplement is safe and/or effective?
Who is the manufacturer?
What is the active ingredient and dosage?
Is there any evidence to support using this product?
How many customers purchase this supplement?
Question 4 The
FDA regulates supplements under a different set of regulations than those
covering “conventional” foods and drug products.
True
False
Question 5 Herbs
are a good way to increase the effectiveness of prescription pharmaceuticals.
True
False
Question 6 Dietary
supplements are intended to treat, prevent, or cure diseases.
True
False
Question 7 Which
of the following is an example of a functional food?
lettuce
walnuts
apples
cheese
Question 8 The
breaking apart of foods into smaller units is known as _________.
digestion
metabolism
molecular function
absorption
Question 9 The
primary function of the _________ is to store and concentrate bile from the
liver.
kidneys
small intestine
pancreas
gall bladder
Question 10 Which
of the following is NOT a digestive disorder?
lactose intolerance
irritable bowel syndrome
celiac disease
kidney stones
Question 11 Chaya
suffers from celiac disease. The doctor tells her that she needs to eliminate
all of the following from her diet EXCEPT _________.
wheat
rye
barley
rice
Question 12 Osmosis
is the movement of solutes from an area of higher concentration (with the
concentration gradient) to an area of lower concentration without the help of a
protein.
True
False
Question 13 _________
is the engulfing of particles as they are taken up into the cell.
Phagocytosis
Pinocytosis
Glucose uptake
Active digestion
Question 14 Place
the following major organs of the gastrointestinal tract of the digestive
system in order from start to finish, numbering from 1 (start) to 6 (finish).
Identify the organs that are needed to successfully pass food from the start of
the tract to finish. Label the remaining organs as 9. Each correctly identified
major organ of digestion answer is worth 1 point (6 pts total).
mouth
small intestine
rectum/anus
pancreas
gall bladder
liver
esophagus
stomach
salivary gland
large intestine
Correct Response ____ pancreas
Correct Response ____ rectum/anus
Correct Response ____ stomach
Correct Response ____ large intestine
Correct Response ___ salivary gland
Correct Response ___ liver
Correct Response ____ gall bladder
Correct Response ____ esophagus
Correct Response ____ mouth
Correct Response ____ small intestine
Week 3 Quiz:
Carbohydrates and Protein
Question 1 The
primary source of fuel for the brain is_______.
glucose
fructose
lactose
sucrose
Question 2 Which
of the following is monosaccharide?
maltose
lactose
galactose
sucrose
Question 3 Which
of the following is the AMDR for carbohydrates?
40 to 45
45 to 50
45 to 65
70 to 75
Question 4 All
of the following is true about sugar alcohols EXCEPT __________.
they contain calories
they are known as nutritive sweeteners
they contribute to tooth decay
have names that end with -ol to indicate their chemical
structure related to an alcohol
Question 5 Provide
the name of three non-nutritive sweeteners readily found on the
market.___Stevia___ (33.33 %)___aspartame___ (33.33 %)___saccharin___ (33.33 %)
Question 6 Which
of the following is THE BEST source of insoluble fiber?
barley
nuts
oat bran
bananas
Question 7 Diabetes
is directly caused by eating too much sugar.
True
False
Question 8 The
AMDR for protein is______ percent.
5 to 20
10 to 35
25 to 30
45 to 65
Question 9 How
many amino acids can’t be synthesized in the body?
9
11
21
19
Question 10 Which
of the following is a complete protein?
banana
bread
soy milk
almond milk
Question 11 Which
source of protein is the lowest quality?
beef
egg
yogurt
black beans
Question 12 Which
of the following combines with carbon, hydrogen, and oxygen to make up the
structure of proteins?
nitrogen
sulfur
pepsin
chloride
Question 13 An
enzyme ___________ a chemical reaction.
slows down
speeds up
stops
provides stability for
Question 14 Most
Americans don’t consume adequate protein daily.
True
False
Week 4 Quiz: Lipids
Question 1 The
AMDR for fat is _____________ percent.
45-65
10-20
20-35
10-35
Question 2 Which
type of fatty acid has two or more carbon double bonds?
saturated
bisaturated
monounsaturated
polyunsaturated
Question 3 Consumption
of trans fats is bad for our health because they increase ________cholesterol.
(select all that apply)
LDL
medium density lipoprotein
bad
HDL
Question 4 A
triglyceride is formed through a ____________ reaction between a glycerol and
____________ fatty acid(s).
partial hydrogenation; two
rehydration; one
lipogenesis; one
dehydration; three
Question 5 Phospholipids play a role in emulsification.
True
False
Question 6 Which
of the following is NOT a health benefit of consuming omega-3 fatty acids?
reducing the risk of coronary heart disease
development of the fetal nervous system
lowering triglyceride levels
weight loss
Question 7 High
levels of ________ in the blood stream will increase the risk of developing
heart disease.
low density lipoproteins
HDL
medium density lipoproteins
lipase
Question 8 Fat
contains ________ kcal/g.___9___
Question 9 Avocados
and nuts are GREAT examples of foods that contain high saturated fats.
True
False
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Question 10 The
DGAs recommend no more than ________ mg of cholesterol daily.___300___
Week 5 Quiz: Vitamins and Minerals
Question 1 Match
the following vitamins with the statement that best describes the vitamin.
this B vitamins plays a pivotal role in the metabolism of
carbohydrates, some amino acids, and fatty acids
this vitamin is a component of FAD
a source of this vitamin is found outside food and
supplement sources
_
deficiency of this vitamin results in a disease that
involves dermatitis, diarrhea, and dementia
if you regularly consume raw egg whites, you may be
deficient in this vitamin
this vitamin is involved in the clotting of blood
pernicious anemia and megaloblastic anemia are associated
with deficiency of this vitamin
adequate intake status early in pregnancy is crucial in
reducing risk for neural tube defects in newborns
this B vitamin is required for more than 100 enzymes, most
of which are involved in protein metabolism
this vitamin is an antioxidant involved in collagen
production
this vitamin is a component of Coenzyme A
deficiency in this vitamin could lead to blindness
this vitamin includes eight different forms, all of which
are antioxidants
1.
Biotin
2.
Folate
3.
Niacin
4.
Pantothenic Acid
5.
Riboflavin
6.
Thiamin
7.
Vitamin A
8.
Vitamin B6
9.
Vitamin B12
10.
Vitamin C
11.
Vitamin D
12.
Vitamin E
13.
Vitamin K
Part 2 – Minerals
Question 2 Match the following minerals with the statement
that best describes the mineral.
water is a major source of this mineral
this mineral is the most common nutrient deficiency in the
US
antioxidant functions and iron metabolism are roles of this
mineral in the body
___
this electrolyte’s richest sources are fruits and vegetables
____
in children, deficiency of this mineral can cause impaired
growth and development
____
deficiency of this mineral can lead to hypothyroidism
____
this mineral is found primarily in structural components of
the body as well as in the blood
____
consuming too many brazil nuts could cause toxicity in this
mineral
____
this mineral can be found in most foods and soft drinks
____
those who consume diets that include unprocessed foods,
including fruit, vegetables, and legumes have the lowest intake of this mineral
___
this mineral is involved in over 300 metabolic reactions in
the body
____
acting as an antioxidant inside the mitochondria is an
important role of this mineral
Week 6 Quiz: Energy Balance and Weight Management
Question 1 Which
of the following three micronutrients are crucial during pregnancy and should
most be monitored and potentially increased by expecting mothers during
pregnancy to reduce the risk of neural-tube and other birth defects in the
unborn infant? Select all that apply.
vitamin A calcium folate phosphorus vitamin D
vitamin A
folate
cobalamin
calcium
phosphorus
vitamin D
Question 2 The
calories consumed must __________ the energy expended to maintain weight and
keep energy in balance.
exceed
equal
be less than
double
Question 3 BMI
predicts the measurement of__________.
body fatness
weight status
stored glycogen
lean tissue reserves
Question 4 All
adults have the same calorie needs per day.
True
False
Question 5 What
present trends contribute to the obesity epidemic that weren’t an issue or as
abundant in the later half of the twentieth century.
excessive television viewing
reduced activity in the workplace
more people walking or biking to work
increased food portions
Question 6 The
total weight gain of a woman of normal weight during pregnancy is apporximately_______.
25-35
15-25
11-20
none of these choices
Question 7 Honey
is a natural sweetener. Therefore, it is not considered an added sugar when
used to sweeten foods.
True
False
Question 8 What
are the physical benefits linked to slightly increased activity.
longer life
increased energy
strengthen bones
increase mental performance
mood improvement
weight loss
Question 9 American
adults should not exceed their sodium intake of this many milligrams a day.
2,300
5,400
4,100
700
Question 10 The
micronutrient that women should monitor before and during pregnancy to prevent
complications to mother and child is _______.___folate___
Week 7: Quiz-Sports Nutrition and Eating Right
Question 1 Which of the following options are possible
outcomes of low energy intake during high intensity exercise or training?
Select all that apply.
loss of muscle mass
increased recovery time between workouts
cessation of menstruation
increased risk of injury
Question 2 Which
of the following daily protein intakes is recommended for endurance and
strength training athletes?
0.8-1.2 grams/kg body weight
0.5-0.8 grams/kg body weight
1.2-1.7 grams/kg body weight
2.0-2.5 grams/kg body weight
Question 3 Which
of the following statements are TRUE about fat intake in an athlete’s diet?
Select all that apply.
High fat diets are recommended.
Fat intake should account for 20 percent to 35 percent of
total energy intake.
Performance is enhanced when fat is kept below 20 percent of
energy intake.
Fat intake is to be restricted to less than 20 percent of
total energy intake to prevent excessive weight gain from fat.
Fat-soluble vitamins and essential fatty acids are important
in the diets of athletes.
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Question 4 The
nutrients that vegetarian athletes are at risk for low intakes of are ___ and
___.___iron___ (50 %)___vitamin b12___ (50 %)
Question 5 Most
Americans consume less sodium than the recommended amount.
True
False
Question 6 Americans
should consume less than _______mg of sodium daily.___2300___Correct Response
Question 7 Which
of the following measures would help reduce sodium intake in the diet? Select
all that apply.
purchase low-sodium labeled foods
eat more meals prepared at home
consume less prepackaged/highly processed foods
bypass eating fresh fruits and vegetables
participate in the DASH diet
Question 8 There
is currently no numerical guideline for trans-fat intake.
True
False
Question 9 Honey
is a natural sweetener. Therefore, it is not considered an added sugar when
used to sweeten foods.
True
False
Question 10 Women
of childbearing age should increase the amount of _________ in their
diets.___folate___
Question 11 The
organic metal that pregnant women should avoid consuming is
_________.___mercury___
Question 12 ______
can help increase iron absorption in women who are pregnant or are thinking
about becoming pregnant.___vitamin c___
Question 13 All
of the following are guidelines for reducing cancer risk EXCEPT:
limit intake of charred foods
reduce intake of red meat
increase intake of saturated fat
increase consumption of vegetables
Question 14 Lasting
behavioral changes develop when _________. Select all that apply.
a food diary is created
areas in the diet are identified that need improvement
items are chosen that motivate and commit the desired change
a plan is made
dramatic changes are made initially
Question 15 Hydration
________. Select all that apply.
leads to optimal performance during exercise
reduces the risk of a potentially life-threatening heat
injury
regulates healthy mental and cognitive performance
is only important during exercise
Question 16 What
is an example of eating non-sustainably?
Eating fruits and vegetables that are in-season harvested at
their peak of ripeness.
Eating organic tomatoes imported from Central America
Eating locally sourced beef from a family farm.
Eating vegetables sourced from farms that adhere to agricultural
and food production practices that do not harm the environment
Question 17 Your
local chain grocery store has out of season produce from greenhouses and from
international sources. What is the best way to foster sustainable agriculture
in your own community? SELECT ALL THAT APPLY
Support single crop (monoculture) farming
Support Community Supported Agriculture (CSA’s) groups
Eat plant-based foods
Become aware of food and nutrition policies at the federal,
state and local levels.
Support growth of vegetables in greenhouses
Support local farms
Support the use of chemical fertilizers and pesticides in
farming
Question 18 Which
statement below is true for the DASH diet?
DASH dieters sparingly eat whole grains
Intake of high-fiber fruits and vegetables and an associated
reduction in sodium intake are key elements for the diet.
Copious amounts of protein should be consumed for this diet.
Fats are more than 15% of the total calories consumed.
Reduced amounts of calcium, magnesium and potassium are
recommended.
Question 19 Which
one of the United States agencies below educates the public about diet and
nutrition and implements all federal nutrition programs?
Agricultural Research Service
Food and Drug Administration
Centers for Disease Control
Department of Agriculture
Environmental Protection Agency
Question 20 ____________
is a preservation method that helps enhance food safety by killing bacteria and
parasites.
Fermenting
Irradiation
Smoking
Curing
Canning
Factors Impacting Food Choices
Discuss three factors that affect your daily food choices.
For each factor with a negative outcome, suggest at least one change you could
make in your daily behavior that would turn that negative outcome to a positive
outcome. Please cite your sources in a reference list.
Week 2 discussion
Digestive Health
Digestive disorders are nothing new. As long as humans have
consumed food, there have been problems with digestion. Now think about how
human nutrition has changed over time and across geographical locations.
TASK: Identify a digestive disorder that is closely linked
to a particular time or place.
For example, a lower incidence of colorectal cancer has been
documented in parts of the world where the local diet consists primarily of
fresh fruits and vegetables with low consumption of cooked red meat. (Note:
colorectal cancer is an example—please do not use this disorder in your
discussion.)
CONTENT: Discuss the causes and symptoms of your chosen
disorder and possible treatment options.
Include information on the role of diet in mitigating or
treating symptoms of the disorder.
Cite at least two sources in your response. These can
include sources in our LEO course
Week 3 discussion
Meal Planning (Vegetarian)
Select one of the following diets and provide a 1 day menu,
including 3 meals and 2-3 snacks.
As a class, please also try to represent all four types of
menu options listed below.
(1) vegan
(2) lacto-vegetarian
(3) lacto-ovo-vegetarian
(4) ovo-vegetarian
This needs your creativity and you should **not** simply use
a menu you find on the internet.
Try to develop a menu that you might actually eat.
You do not need to write in sentences for this (you may list
out the menu).
Make sure you include all relevant details, including
serving sizes.
Week 4 discussion
Lipids
Question 1: Triglycerides, fatty acids, phospholipids, and
sterols all play roles in lipid absorption. Without them, the fats or oils that
you ingest would not make it into the bloodstream. Select one of these lipids
and identify a food source, the function of the lipid within the body, and a
defining feature of its chemical structure.
Question 2: Select an unusual source of oil or fat from your
kitchen cabinet or refrigerator and examine the label to determine its
lipid-type (i.e., saturated, polyunsaturated, monounsaturated, trans fat). Post
the answer to this question, plus a description of its health benefits or
negative effects on the human body. If the primary effects are negative (i.e.,
they contribute to chronic disease development), suggest a suitable replacement
for the oil or fat.
Week 5 discussion
Vitamins and Minerals
Select **one** of the questions below to answer.
Name your Post Subject/Title as the Vitamin or Mineral you
choose.
QUESTION 1: VITAMINS
TASK: Select a vitamin and address the question below
Imagine you are attending your yearly health risk
assessment. When you came to the appointment, you thought you had a proper diet
and were of average health. It turns out, the doctor that examines you has a
special interest in nutrition. He notices some inconsistencies with what you
discuss with him and suggests that you may have a deficiency or toxicity of
your selected vitamin. Your post should include the following information:
Based upon the vitamin that you have chosen, what were your
doctor’s observations and diagnosis?
Do you have a toxicity or deficiency? Explain any disorders
associated with the deficiency or toxicity.
Briefly describe what your recommended daily allowance based
upon your profile (sex, age, physical status, etc.) should be, your present
intake estimate, and your action plan (adjustment in diet, etc.).
If left untreated, what might be some of the more serious
long term and detrimental effects this might have on your body?
Which special populations (pregnant women, children, etc.)
are most affected and why?
What other prevention, treatment, and safety measures might
be beneficial to regulate your health?
QUESTION 2: MINERALS and WATER
TASK: Select a mineral/water and address the question below
Select a mineral or water and describe “yourself”
in first person as if you are a mineral or water. DO NOT give away your identity because your
classmates will be guessing your identity. Have some fun with this one!
Think about the
following questions as you write your post:
What are the characteristics of someone having you as an
abundance or deficiency?
How would your recommended daily allowance affect special
populations (pregnant women, children, men, women, etc.)?
What are some of the ways you might adjust the amount of
this mineral/water in a person’s diet?
What are some of the more serious long term and detrimental
effects (deficiency disorders, etc.) that might affect the body?
What other prevention, treatment, and safety measures might
be beneficial to your patient?
Once you have made your initial post, the second portion of
this weekly discussion requires that you respond to three different classmates.
A main purpose of this discussion is to make sure you become
familiar with several different minerals.
To this end, please post your responses and comments to different
minerals. For further clarity, review the rubric for this discussion.
As you read through the discussion posts, you must guess
their identity and share what you found most interesting about the chosen
mineral/water based on the post. Think about what you did or did not know about
this mineral/water before reading the post or the resources.
Week 6 discussion
Weight Loss Programs and Diets
After reviewing the various diets and weight loss programs
from Weight Loss Products, Programs, and Diets, discuss personal experiences
with these diets and programs. Personal experiences do not have to include
yourself, but can include experiences of those that you know who have tried
them. If you do not have a personal experience with any of these diets or
programs or know of anyone who has, which diet(s)/program(s) do you feel would
be the best for weight loss? Which do you feel would be the hardest for weight
loss? Explain.
Week 7 discussion
Personal Nutrition and Health
Read the scenario below
Provide five tips to the student to help him get back on
track
Read your classmates’ posts and strive to make your tips unique
from your classmates’ tips.
Respond to at least two different classmates.
Scenario
Johnny’s largest meal of the day is late in the evening.
Twice a week he prepares his own hot dinners at his dorm. The other nights he
eats frozen convenience foods, microwave dinners, fast food, or cold
sandwiches. His friends have mentioned to him that his eating habits may affect
his health, but Johnny has explained that he is an athlete and needs to eat the
way he does to have energy to compete at a college level. He has seen no change
in his weight over the past few months, either up or down, not even with weight
training activities. He has not been to the doctor in a year, but as a student
athlete is required to see the doctor once every year, and so he will schedule
an appointment in the upcoming weeks in preparation for lacrosse season.
Johnny wants to be the best athlete possible and his
friends’ concerns have made him think about his eating habits. He has visited
you at the student health center where you are volunteering with the nutrition
office as part of your nutrition class. What advice can you give Johnny about
sports nutrition and his current eating habits? Please give him at least five
tips. Note: Please clearly indicate your tips in your response (if I can’t
locate them, I can’t grade them).
See Syllabus for Discussion Expectations and Rubric
Use complete sentences, correct spelling and grammar, and
well-written and organized paragraphs. You are required to cite your course
resources in these discussions to show how you have applied what you have read.
Grades will reflect how well you have followed these guidelines. I am eager to
see each individual’s posts and interact with you.
Assignment 1
Meal Planning fo
