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Nutrition Study Guide Questions
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Nutrition Study Guide Questions
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25 Questions

1. Excessive intakes of vitamin A and vitamin ____ negatively affect the actions of vitamin K.

2. Which of the following can trigger the feeling of satiety?

3. Food additives are substances added to foods for what reason?

4. In which of the following functions do eicosanoids play an important role?

5. Which vitamin is given as an injection to infants at birth due to the inability of the bacteria in the intestines to produce enough?

6. How does carbohydrate aid fatty acid oxidation?

7. Alpha-linolenic acid and linoleic acid are _____ fatty aids.

8. Vitamins provide ____ usable energy for the body.

9. Water has a high heat capacity, or _____ heat, which aids in body temperature regulation.

10. Pancreatic amylase is responsible for breaking down _____ for digestion.

11. The two forms of starch digestible by humans are called _____ and ____.

12. Which behaviors are encouraged by the National Weight Registry for successful weight loss maintenance?

13. Which of the following are the two primary sources of fuel for cells?

14. To prevent microbial growth of pathogens, food temperatures should not be between the temperature range of 41 to ____ degrees Fahrenheit for more than 1 to 2 hours.

15. Define anabolism.

16. Who is at the highest risk of developing an iron deficiency anemia?

17. _____ are solid at room temperature.

18. A person's risk for developing a _______ increases when their intake of a nutrient drops below their RDA or EAR for that nutrient.

19. Which of the following foods is the best source of niacin?

20. BMI standards are not appropriate for which of the following groups?

21. Without sufficient ____, cells cannot readily utilize glucose, resulting in rapid lipolysis and the excess production of ketone bodies.

22. Providing energy is the primary function of ____.

23. Which mineral deficiency is considered one of the greatest global health risks by the World Health Organization?

24. Food likely to pose risk for food-borne illness should be stored on what shelf in the refrigerator?

25. Individuals with a disproportionately greater risk of food-borne illness include:

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