BIOD 121 Final exam biod 121 BIOD 121 Final Exam with

BIOD 121 Final exam (biod 121)/ BIOD 121 Final Exam with Questions and 100% Correct Answers

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• What is the difference between hunger and appetite?: Hunger: Internal drive

that prompts negative sensations for us to find food and eat Appetite: External drive that is a positive sensation; a desire to consume specific foods.

• List two examples of Cognitive external forces that can influence eating

habits and comment on your personal experience with each of them.: Habits,

Comfort foods, Advertising, Social Factors, Nutritional Value

• is the internal drive to find and eat food. Often experi-

enced as a 2. sensation.: 1. Hunger

• negative

4. Vitamins are considered both:

• Macronutrients and Inorganic
• Macronutrients and Organic
• Micronutrients and Organic

d. Micronutrients and Inorganic: b. Macronutrients and Organic

5. Define macronutrients: nutrients needed in large amounts in the body

• If a fudge brownie has 14 grams of carbohydrates, 2 gram of protein and

9 grams of fat. How many calories are in the brownie?: 14 x 4 = 56

• x 4 = 8
• x 9 = 81

56 + 8 + 81 = 145 calories

• The current recommendation to maintain your body weight is 2000 calories

daily. You should not consume any more than 65% of your calories from carbohydrates. How many grams of carbohydrates should you eat in a

day?: 325 grams

(2000 x .65 = 1300) 1300 calories / 4 = 325 grams of carbs

• The state of nutrition can be achieved by eating a

variety of foods which provide all the essential nutrients.

• Malnutrition can either be a nutritional state of or

nutrition.: 1. desirable

• over B. under 1 / 4

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• An individual's health can be assessed using the ABCDEs of nutritional

assessment. Give a brief description of what A stands for.: Anthropometrics-

measurements of body composition such as height and weight

• According to MyPlate, what types of food should we increase in our

diet?: fruits, vegetables, whole grains, low fat dairy

• Based on the nutritional label shown below, how many calories would

you consume if you ate the entire container of macaroni and cheese?: 250

calories per serving x 2 servings per container = 500 calories

• Specific parts of the GI tract include the (A) , esophagus,

stomach, (B) , large intestine and rectum. Other organs such as the liver, (C) and pancreas aid in digestion but are not

considered part of the GI tract.: A. mouth

• small intestine
• gallbladder

13. Explain the cause and symptoms of heartburn.: Heartburn is a burning

sensation in the esophagus due to an improper closing of a sphincter that allows stomach acids to enter into the esophagus.

• Sphincters play an important role in the GI tract. Name two sphincters

discussed in the module and using your own words, briefly describe their

functions: The esophageal sphincter prevents the contents of the stomach from

reentering the esophagus.

The pyloric sphincter controls the release of chyme into the small intestines from the stomach.

The ileocecal sphincter prevents the contents of the large intestine from entering the small intestine.

• Define the role of enzymes in digestion.

Are enzymes an example of the chemical or mechanical process of diges- tion?: Enzymes role is to breakdown food particles into smaller parts and readies the nutrients for absorption. Enzymes are an example of chemical digestion.

• Carbohydrates can be classified as monosaccharides, disaccharides,

polysaccharides and fiber. Match the following with the descriptions.

• Monosaccharides
• Disaccharides 2 / 4

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• Insoluble Fiber
• Soluble Fiber
• Functional Fiber

• Examples include sucrose and maltose
• Examples include fructose and galactose
• Added to food for intestinal health
• Dissolves in the GI tract

5. Also called non-fermentable fiber: 1. disaccharides

• monosaccharides
• functional fiber
• soluble fiber
• insoluble fiber
• Carbohydrates can be classified as monosaccharides, disaccharides,

polysaccharides and fiber. Match the following with the descriptions.

• Monosaccharides
• Disaccharides
• Insoluble Fiber
• Soluble Fiber
• Functional Fiber

• An example is galactose

• Promotes intestinal health and is added to foods

• Not broken down by bacteria in the GI tract

• Maltose and sucrose are examples

5. Dissolves and provide satiety: 1. monosaccharides

• functional fiber
• insoluble fiber
• disaccharides
• soluble fiber
• Which of the following is NOT True concerning blood sugar regulation?

a.Hormones are responsible for control 3 / 4

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b.High blood sugar is called hyperglycemia c.Glucagon helps to lower blood sugar levels

d.Excess glucose is stored as glycogen: c.Glucagon helps to lower blood sugar

levels

19. What is the function of glucagon?: Glucagon is released from the pancreas.

This hormone converts liver glycogen to glucose and improves blood sugar to greater than 70 mg/dl.

• Name the food groups that vegans will include in their diet and those that

they avoid.: Vegans will consume plant foods only.

• The biological value of a protein is different in (A) vs plant

sources.(B) sources are considered high quality or complete proteins.Plant sources are considered lower quality or (C) protein.When two or more plant proteins combine, the proteins are called compli- mentary proteins. A condition resulting from regularly consuming insuffi- cient amounts of proteins and calories is called protein-calorie malnutrition.-

: A. animal

• Animal
• incomplete
• Which of the following is NOT true concerning fats and lipids?

• Polyunsaturated fatty acids cause the greatest increase in LDL levels
• A relationship has been found between a diet high in fat and cardiovascu-

lar disease

• Some fat is necessary in our diet

• To lower blood cholesterol levels choose foods made with unsaturated

fats: a. Polyunsaturated fatty acids cause the greatest increase in LDL levels

23. What are lipoproteins comprised of?: Lipoproteins are lipids surrounded by

a shell of protein, phospholipids and cholesterol.

• Define protein calorie malnutrition.: Protein calorie malnutrition is inade-

quate intake of protein and calories over a period of time which leads to muscle wasting, and increased risk of infection due to a compromised immune system.

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