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1st Exam Review Questions
1. List the two goals in nutrition.
2. Define what is meant by acute and chronic disease.
3. List some examples of acute and chronic disease that are related to nutrition.
4. How important is genetics as a contributing factor to acute and chronic nutritional diseases?
5. List the 4 top causes of death in the U.S.
6. List the 4 top agents contributing to death in the U.S.
7. What are the 3 major ways that we can evaluate our nutritional state besides determining what you are eating?
8. Which of these 3 methods is the best way to evaluate your nutritional state?
9. How many teaspoons in a Tablespoon, how many Tablespoons in a cup, how many cups in a pint, how many pints in a quart?
10. What body measurement is roughly the same size as 4 ounces of meat?
11. What must be true about a food recall to make it meaningful?
12. List some of the major factors that determine what you eat?
13. What factor do most people consider the most important in making food selection?
14. What 4 sensations can your tongue recognize? Which is more sensitive to food: our tongue or our nose?
15. What does culture determine regarding food intake?
16. What do we mean by a "superfood" in a culture? List some examples.
17. Define what is meant by the "gatekeeper" regarding food selection.
18. Describe the various needs in Maslow's Hierarchy.
19. Which of these needs is the most primary? Are the remaining needs more physical or emotional in nature?
20. What are the stages in the behavior change process? At what stage do you decide to make a change?
21. List the activities suggested for Behavior Modification.
22. For most individuals, how well does the RDA meet the needs of those individual's essential nutritional needs?
23. For which 6 nutrients is the Tolerable Upper Level (UL) only two to four times higher than the RDA.
24. List these recommendations of the Dietary Guidelines and explain why this list has limited value.
25. List the names of the groups and the specific foods that make each group in the Food Guide Pyramid.
26. List the number of servings recommended by the Food Guide Pyramid and what is the size of a serving for each food group.
27. What 4 types of information must be on a food label for consumer use?
28. How are ingredients listed on a food label?
29. What is the meaning of the % Daily Values on the Nutrition Facts label?
30. Which of the Daily Values are based on your caloric needs and which are the same, no matter how many kcalories you burn.
31. For what three purpose do we use nutrients?
32. Describe what is meant by digestion and absorption.
33. Define the terms aerobic and anaerobic.
34. Does the process of delivery of oxygen and removal of carbon dioxide change when you are in the anaerobic state?
35. What percent of a person's weight is water.
36. What are three major purposes of water in our bodies?
37. Describe the three major ways that water is lost from the body and what factors influence these losses?
38. What are the 3 major sources of water to an individual?
39. If you lose 3 pounds of body weight during a work out, how many cups of beverages should you consume to replace this water loss?
40. What are the major symptoms of dehydration?
41. What is meant by pre-hydration and re-hydration to the athlete?
42. What are the 4 most popular beverages consumed in the U.S.?
43. Describe the best type of sport beverage for maximum water absorption.
44. What is the primary nutritional need of the body?
45. What happens if we consume more calories of carbohydrate, fat, protein or alcohol than we need?
46. Name the major stores of carbohydrate and fat in the body. Which of these is stored in the smallest amount?
47. What nutrient within the body can be converted into blood sugar if the body runs out of carbohydrate?
48. For most individuals what is the greatest need for calories: BMR, TEF or TEE?
49. During anaerobic activity what nutrient is used exclusively?
50. What 3 factors determine how many calories are used during the thermogenic effect of exercise?
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