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Basic Nutrition I

Basic Nutrition I
100問 • 2年前
  • Butter 張國榮
    • 通報

    問題一覧

  • 1

    Which is the recommended intake for sugar?

    <10% kcal

  • 2

    Which is the recommended intake for starch?

    45% to 65%

  • 3

    Which is the recommended intake for fiber?

    20-25g per day

  • 4

    It is the structural part of plants which cannot be broken down during digestive process.

    Fiber

  • 5

    A method of assessing nutritional status which evaluates food consumption of individual or household

    Dietary

  • 6

    This method is used to detect signs and symptoms associated with malnutrition.

    Clinical

  • 7

    present in relatively high amounts in the body @ 0.005% of body weight or above

    Macronutrients

  • 8

    Which of the following is not a macronutrient?

    Vitamins

  • 9

    The pathological state resulting from a relative or absolute deficiency or excess of one or more essential nutrients.

    Malnutrition

  • 10

    The inadequate consumption or utilization on Vitamins and Minerals

    Micronutrient Deficiency

  • 11

    The food and drink that is regularly consumed by an individual (or a group)

    Diet

  • 12

    This contains 4kcal/g except

    Alcohol

  • 13

    The manifestation of disease apparent to the patient

    Symptoms

  • 14

    The manifestation of diseasr that the physician perceives.

    Signs

  • 15

    Six (6) classes of Nutrients

    Carbohydrates, Proteins, Lipids or Fat, Vitamins, Minerals, Water

  • 16

    The metabolizable energy for Fat

    9 kcal/g

  • 17

    The metabolozable energy for Alcohol

    7 kcal/g

  • 18

    4 kcal/g for these nutrients/subtances

    Carbohydrates and Proteins

  • 19

    A method of assessing nutritional status in which measurements are the physical dimensions and gross composition

    Anthropometric

  • 20

    Tests which measure either nutrient in body fluids or tissues or unrinary excretion rate of the nutrient and its metabolite

    Biochemical

  • 21

    A methods in assessing the nutritional status where checking of eyelids, palpation of thyroid gland, examinarion of throat is done.

    Clinical

  • 22

    EPA and DHA: _g fish oils

    90-120

  • 23

    The daily intake of of this lipid should be 200-300mg

    Cholesterol

  • 24

    Which of the following is a soluble fiber

    Guar Gum

  • 25

    Which of the following is an insoluble fiber?

    Lignin

  • 26

    Select which of the following is a soluble fiber

    Beta Glucan, Psyllium, Pectin, Guar Gum, Oligosaccharides

  • 27

    Which of the following is measured during Anthropometric measurements

    Height, Weight, Mid-upper Arm Circumference Ratio, Waist to Hip Ratio

  • 28

    Means that the body has adequate supply of essentail nutrients that are efficiently utilized such that greoth and good health are maintained at the highest possible level

    Optimum Nutrition

  • 29

    This tells how fast food spike your blood sugar

    Glycemic Index

  • 30

    • releases glucose • slow and steadily >weight watchers >diabetes

    Low GI foods

  • 31

    How many fish meals must be consumed per week

    2-3

  • 32

    What is the lipid ratio from polyunstaturated/saturated?

    2:1

  • 33

    Omega-3/Omega-6 ratio of lipid

    6:14

  • 34

    The dominant source of energy in terms of quantity.

    Carbohydrates

  • 35

    The preferred source of energy for the brain

    Glucose

  • 36

    This provides half of the energy needed for muscles and tissues

    Glucose

  • 37

    immediate energy

    Glucose

  • 38

    Glycogen is the stored and reserve energy which occurs in

    Liver

  • 39

    essential for digesting fats and for eliminating worn-out red blood cells and certain toxins from your body. It is produced in your liver and stored in your gallbladder.

    Bile

  • 40

    Animal protein is __________ and ______ protein per gram

    complete ; more

  • 41

    Plant protein is __________ and ______ protein per gram

    incomplete ; less

  • 42

    used to indicate balance in amino acids that are added to the body vs to those that are removed

    Nitrogen Balance

  • 43

    more amino acids are staying in the body than are being removed

    Positive Nitrogen Balance

  • 44

    more amino acids are being removed than added

    Negative Nitrogen Balance

  • 45

    These are factors affecting Protein Utilization except

    Age

  • 46

    These are factors affecting protein requirement except

    Physiological

  • 47

    Amino acid which is a high risk factor for Cardiovascular Disease

    Homocysteine

  • 48

    A protective factor for Cardiovascular Disease

    Arginine

  • 49

    Excretion rises as protein intake increases; Diets rich in protein increase acidity of body hence ones respond by giving up

    Calcium

  • 50

    Caloric contribution: _____ of total energy allowance

    10-15%

  • 51

    Protein Requirement for Infants

    2.75 - 3.0 g

  • 52

    Protein Requirement for Children

    1.5 - 2.0 g/kg BW

  • 53

    Protein Requirement for Early Adolescents

    1.5 g/kg BW

  • 54

    Protein Requirement for Older Adolescents

    1.25 g/kg BW

  • 55

    Protein Requirement for Adults

    1.12 g/kg BW

  • 56

    Factors affecting Protein Requirement

    DBW, Growth, Pregnancy, Aging, Health State, Qualities of Protein, Adequate Calories

  • 57

    High protein intake ______ kidney work

    increases

  • 58

    index to measure relationship of protein retention to protein absorption

    Biological Value (BV)

  • 59

    most abundant component in the body with 70% lean body mass

    Water

  • 60

    Water requirement depends on the following except

    Individual, Body Weight, Lifestyle, Environmental Temperature

  • 61

    Water requirement for Infants

    1-5 mL/kcal of requirements

  • 62

    Water Requirement for Adults& Elderly

    1-1.5 mL/kcal of requirements

  • 63

    Where does digestion of carbohydrates begin?

    Oral Cavity

  • 64

    This form of lipid is the most predominant type found in food

    Triglycerides

  • 65

    Which of the following is true regarding protein intake?

    Excessive protein intake could lead to bone resorption

  • 66

    Micronutrients are composed of

    Vitamins and Minerals

  • 67

    The following describes Vitamins except

    provides energy and enables the body to use the energy from macronutrients

  • 68

    Fat-soluble Vitamins

    Vitamin A, Vitamin D, Vitamin E, Vitamin K

  • 69

    Vitamins with antioxidants

    Vitamin A, Vitamin C, Vitamin E

  • 70

    compounds having qualitatively the biological activity of retinol

    Vitamin A Compounds

  • 71

    1 RE retinol Equivalent

    1 úg retinol, 6 úg B-carotene, 12 úg carotenoids

  • 72

    Animal-derived source of Vitamin A

    Egg Yolk, Liver, Cream, Milk, Butter, Cheese, Herring, Dilis, Tuna, Sardines

  • 73

    Plant-derived source of Vitamin A

    Kamote, Papaya, Squash, Carrot, Mango

  • 74

    Animal-derived vitamin A

    pre-formed vitamin A / retinols

  • 75

    Plant-derived vitamin A

    vitamin A precursors / B-carotene

  • 76

    Support differentiation of epithelial cells lining the body — respiratory trac, eye, olfactory gland, intestines

    Vitamin A

  • 77

    Constituent of visual pigment needed for night vision — 11-cis retinal + opsin= rhodopsin

    Vitamin A

  • 78

    Vitamin A Functions except

    Maintenance of Calcium and Phosphorus

  • 79

    Vitamin D is also called as

    Calciferol, Sunshine Vitamin

  • 80

    Form of Vitamin D from plants

    Vitamin D2

  • 81

    Also known as Vitamin D2

    Ergocalciferol

  • 82

    Form of Vitamin D from animals

    Vitamin D3

  • 83

    Vitamin D3 is also called as

    Cholecalciferol

  • 84

    7-dehydrocholesterol is a vitamin D from

    Sun

  • 85

    The active form of Vitamin D is

    Calcitriol

  • 86

    Sources of Vitamin D

    Sun, Dairy, Fish and fish oils, Fruits and Vegetables

  • 87

    Factors affecting Vitamin D Utilization

    Dietary Fat, UV Exposure

  • 88

    Function of Vit D is to stimulate increased absorption of Ca2+ in

    GI tract

  • 89

    Funcrion of Vit. D to stimulate increased retention of Ca2+ in

    Kidney

  • 90

    disease involving impaired mineralization of bone common in children

    Rickets

  • 91

    Epiphyseal closures make the portion of the bone resistant // bone softening in adults

    Osteomalacia

  • 92

    First line of defense of the cell membrane

    ą-tocopherol

  • 93

    Vitamin E sources

    Plants oils, Nuts, Green leafy vegetables

  • 94

    least toxic fat-soluble vitamin

    Vitamin E

  • 95

    anti-hemorrhagic vitamin

    Vitamin K

  • 96

    naturally occuring form of vitamin K synthesized by green plants

    Phylloquinone

  • 97

    naturally occuring form of vitamin K synthesized by intestinal bacteria & contributes to half of an individual's need

    Menaquinone

  • 98

    synthetic,potent vitamin K

    Menadione

  • 99

    Which of the following is a source of vitamin K

    Natto

  • 100

    Which of the following organs is/areaffected by Vitamin A?

    Skin & Eyes

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    問題一覧

  • 1

    Which is the recommended intake for sugar?

    <10% kcal

  • 2

    Which is the recommended intake for starch?

    45% to 65%

  • 3

    Which is the recommended intake for fiber?

    20-25g per day

  • 4

    It is the structural part of plants which cannot be broken down during digestive process.

    Fiber

  • 5

    A method of assessing nutritional status which evaluates food consumption of individual or household

    Dietary

  • 6

    This method is used to detect signs and symptoms associated with malnutrition.

    Clinical

  • 7

    present in relatively high amounts in the body @ 0.005% of body weight or above

    Macronutrients

  • 8

    Which of the following is not a macronutrient?

    Vitamins

  • 9

    The pathological state resulting from a relative or absolute deficiency or excess of one or more essential nutrients.

    Malnutrition

  • 10

    The inadequate consumption or utilization on Vitamins and Minerals

    Micronutrient Deficiency

  • 11

    The food and drink that is regularly consumed by an individual (or a group)

    Diet

  • 12

    This contains 4kcal/g except

    Alcohol

  • 13

    The manifestation of disease apparent to the patient

    Symptoms

  • 14

    The manifestation of diseasr that the physician perceives.

    Signs

  • 15

    Six (6) classes of Nutrients

    Carbohydrates, Proteins, Lipids or Fat, Vitamins, Minerals, Water

  • 16

    The metabolizable energy for Fat

    9 kcal/g

  • 17

    The metabolozable energy for Alcohol

    7 kcal/g

  • 18

    4 kcal/g for these nutrients/subtances

    Carbohydrates and Proteins

  • 19

    A method of assessing nutritional status in which measurements are the physical dimensions and gross composition

    Anthropometric

  • 20

    Tests which measure either nutrient in body fluids or tissues or unrinary excretion rate of the nutrient and its metabolite

    Biochemical

  • 21

    A methods in assessing the nutritional status where checking of eyelids, palpation of thyroid gland, examinarion of throat is done.

    Clinical

  • 22

    EPA and DHA: _g fish oils

    90-120

  • 23

    The daily intake of of this lipid should be 200-300mg

    Cholesterol

  • 24

    Which of the following is a soluble fiber

    Guar Gum

  • 25

    Which of the following is an insoluble fiber?

    Lignin

  • 26

    Select which of the following is a soluble fiber

    Beta Glucan, Psyllium, Pectin, Guar Gum, Oligosaccharides

  • 27

    Which of the following is measured during Anthropometric measurements

    Height, Weight, Mid-upper Arm Circumference Ratio, Waist to Hip Ratio

  • 28

    Means that the body has adequate supply of essentail nutrients that are efficiently utilized such that greoth and good health are maintained at the highest possible level

    Optimum Nutrition

  • 29

    This tells how fast food spike your blood sugar

    Glycemic Index

  • 30

    • releases glucose • slow and steadily >weight watchers >diabetes

    Low GI foods

  • 31

    How many fish meals must be consumed per week

    2-3

  • 32

    What is the lipid ratio from polyunstaturated/saturated?

    2:1

  • 33

    Omega-3/Omega-6 ratio of lipid

    6:14

  • 34

    The dominant source of energy in terms of quantity.

    Carbohydrates

  • 35

    The preferred source of energy for the brain

    Glucose

  • 36

    This provides half of the energy needed for muscles and tissues

    Glucose

  • 37

    immediate energy

    Glucose

  • 38

    Glycogen is the stored and reserve energy which occurs in

    Liver

  • 39

    essential for digesting fats and for eliminating worn-out red blood cells and certain toxins from your body. It is produced in your liver and stored in your gallbladder.

    Bile

  • 40

    Animal protein is __________ and ______ protein per gram

    complete ; more

  • 41

    Plant protein is __________ and ______ protein per gram

    incomplete ; less

  • 42

    used to indicate balance in amino acids that are added to the body vs to those that are removed

    Nitrogen Balance

  • 43

    more amino acids are staying in the body than are being removed

    Positive Nitrogen Balance

  • 44

    more amino acids are being removed than added

    Negative Nitrogen Balance

  • 45

    These are factors affecting Protein Utilization except

    Age

  • 46

    These are factors affecting protein requirement except

    Physiological

  • 47

    Amino acid which is a high risk factor for Cardiovascular Disease

    Homocysteine

  • 48

    A protective factor for Cardiovascular Disease

    Arginine

  • 49

    Excretion rises as protein intake increases; Diets rich in protein increase acidity of body hence ones respond by giving up

    Calcium

  • 50

    Caloric contribution: _____ of total energy allowance

    10-15%

  • 51

    Protein Requirement for Infants

    2.75 - 3.0 g

  • 52

    Protein Requirement for Children

    1.5 - 2.0 g/kg BW

  • 53

    Protein Requirement for Early Adolescents

    1.5 g/kg BW

  • 54

    Protein Requirement for Older Adolescents

    1.25 g/kg BW

  • 55

    Protein Requirement for Adults

    1.12 g/kg BW

  • 56

    Factors affecting Protein Requirement

    DBW, Growth, Pregnancy, Aging, Health State, Qualities of Protein, Adequate Calories

  • 57

    High protein intake ______ kidney work

    increases

  • 58

    index to measure relationship of protein retention to protein absorption

    Biological Value (BV)

  • 59

    most abundant component in the body with 70% lean body mass

    Water

  • 60

    Water requirement depends on the following except

    Individual, Body Weight, Lifestyle, Environmental Temperature

  • 61

    Water requirement for Infants

    1-5 mL/kcal of requirements

  • 62

    Water Requirement for Adults& Elderly

    1-1.5 mL/kcal of requirements

  • 63

    Where does digestion of carbohydrates begin?

    Oral Cavity

  • 64

    This form of lipid is the most predominant type found in food

    Triglycerides

  • 65

    Which of the following is true regarding protein intake?

    Excessive protein intake could lead to bone resorption

  • 66

    Micronutrients are composed of

    Vitamins and Minerals

  • 67

    The following describes Vitamins except

    provides energy and enables the body to use the energy from macronutrients

  • 68

    Fat-soluble Vitamins

    Vitamin A, Vitamin D, Vitamin E, Vitamin K

  • 69

    Vitamins with antioxidants

    Vitamin A, Vitamin C, Vitamin E

  • 70

    compounds having qualitatively the biological activity of retinol

    Vitamin A Compounds

  • 71

    1 RE retinol Equivalent

    1 úg retinol, 6 úg B-carotene, 12 úg carotenoids

  • 72

    Animal-derived source of Vitamin A

    Egg Yolk, Liver, Cream, Milk, Butter, Cheese, Herring, Dilis, Tuna, Sardines

  • 73

    Plant-derived source of Vitamin A

    Kamote, Papaya, Squash, Carrot, Mango

  • 74

    Animal-derived vitamin A

    pre-formed vitamin A / retinols

  • 75

    Plant-derived vitamin A

    vitamin A precursors / B-carotene

  • 76

    Support differentiation of epithelial cells lining the body — respiratory trac, eye, olfactory gland, intestines

    Vitamin A

  • 77

    Constituent of visual pigment needed for night vision — 11-cis retinal + opsin= rhodopsin

    Vitamin A

  • 78

    Vitamin A Functions except

    Maintenance of Calcium and Phosphorus

  • 79

    Vitamin D is also called as

    Calciferol, Sunshine Vitamin

  • 80

    Form of Vitamin D from plants

    Vitamin D2

  • 81

    Also known as Vitamin D2

    Ergocalciferol

  • 82

    Form of Vitamin D from animals

    Vitamin D3

  • 83

    Vitamin D3 is also called as

    Cholecalciferol

  • 84

    7-dehydrocholesterol is a vitamin D from

    Sun

  • 85

    The active form of Vitamin D is

    Calcitriol

  • 86

    Sources of Vitamin D

    Sun, Dairy, Fish and fish oils, Fruits and Vegetables

  • 87

    Factors affecting Vitamin D Utilization

    Dietary Fat, UV Exposure

  • 88

    Function of Vit D is to stimulate increased absorption of Ca2+ in

    GI tract

  • 89

    Funcrion of Vit. D to stimulate increased retention of Ca2+ in

    Kidney

  • 90

    disease involving impaired mineralization of bone common in children

    Rickets

  • 91

    Epiphyseal closures make the portion of the bone resistant // bone softening in adults

    Osteomalacia

  • 92

    First line of defense of the cell membrane

    ą-tocopherol

  • 93

    Vitamin E sources

    Plants oils, Nuts, Green leafy vegetables

  • 94

    least toxic fat-soluble vitamin

    Vitamin E

  • 95

    anti-hemorrhagic vitamin

    Vitamin K

  • 96

    naturally occuring form of vitamin K synthesized by green plants

    Phylloquinone

  • 97

    naturally occuring form of vitamin K synthesized by intestinal bacteria & contributes to half of an individual's need

    Menaquinone

  • 98

    synthetic,potent vitamin K

    Menadione

  • 99

    Which of the following is a source of vitamin K

    Natto

  • 100

    Which of the following organs is/areaffected by Vitamin A?

    Skin & Eyes