Question 1 1 out of 1 points Functional foods contain that are found naturally in plants like beta carotene or lycopene for example that have been shown to reduce the risk of certain diseases such as cancer and heart disease Answer Selected Answer Phytochemicals Correct Answer Phytochemicals Question 2 2 out of 2 points A calorie is a measure of Answer Selected Answer Energy in food Correct Answer Energy in food Question 3 1 out of 1 points Bleu Cheese dressing containing 23 grams of fat would yield calories Answer Selected Answer 207 Correct Answer 207 Answer Feedback 23 grams of fat x 9 calories PER gram 207 calories Question 4 2 out of 2 points According to your textbook which of the following is the MOST IMPORTANT consideration when it comes to making food choices Answer Selected Answer Taste Correct Answer Taste Question 5 0 out of 1 points Which one of the following is NOT an approved health claim Answer Selected Answer High fat diets increase risk for some types of cancer Correct Answer Megadose levels of vitamin C can prevent the common cold Question 6 1 out of 1 points This type of food label claim is the weakest Unlike the other two types of label claims these do not have to be preapproved by the FDA but they are supposed to be accurate and may contain wording like helps support Answer Selected Answer structure function claim Correct Answer structure function claim Question 7 1 out of 1 points These live microorganisms usually bacteria may have health benefits for the immune and digestive systems although research isn t conclusive What are they called Answer Selected Answer probiotics Correct Answer probiotics Question 8 1 out of 1 points This tool for healthy eating specifically recommends at least 30 minutes of physical activity daily and if weight loss is your goal at least 60 minutes of physical activity daily Answer Selected Answer 2010 Dietary Guidelines for Americans Correct Answer 2010 Dietary Guidelines for Americans Question 9 2 out of 2 points One of the Dietary Reference Intakes this measures the highest amount of a nutrient that can be consumed daily without harm in a similar age and group of individuals It s also thought of as the toxicity or overdose level of a nutrient Answer Selected Answer Tolerable Upper Intake Level Correct Answer Tolerable Upper Intake Level Question 10 2 out of 2 points A reasonable goal for daily dietary fiber intake is how many grams Answer Selected Answer 14 grams for every 1 000 calories eaten Correct Answer 14 grams for every 1 000 calories eaten Question 11 1 out of 1 points The term simple carbohydrate refers to Answer Selected Answer Monosaccharides and disaccharides Correct Answer Monosaccharides and disaccharides Question 12 1 out of 1 points Simple sugars in large quantities have been shown to Answer Selected Answer Promote dental caries tooth decay Correct Answer Promote dental caries tooth decay Question 13 Needs Grading List the six classes categories of essential nutrients in the space below 6 points ALSO state how many calories are provided from one gram of each of the 3 macronutrient classes 3 points Answer Selected Answer Carbohydrates Provide 4 calories gram Fats lipids Provide 9 calories gram Proteins Provide 4 calories gram Vitamins Minerals Water Correct Answer Response Feedback Carbohydrates energy nutrient provides 4 calories gramFats energy nutrient provides 9 calories gramProtein energy nutrient provides 4 calories gramVitaminsMineralsWater None Given Question 14 Needs Grading According to Dr Lustig in the video Sugar The Bitter Truth module 2 damage from too much fill in the blank AND not enough fill in the blank are the cornerstones of the obesity epidemic through their effects on insulin Answer Selected Answer Too much Fructose not enough fiber Correct Answer fructose and fiber Response Feedback None Given Question 15 Needs Grading Very briefly describe AND give an example of mechanical AND chemical digestion Answer Selected Answer Mechanical Digestion Involves chewing grinding and breaking apart of food in the mouth so that it can be swallowed and then move through the GI tract with peristalsis muscular activity rhythmic contractions that move food through the digestive system Ex Teeth breaking food into small pieces Chemical Digestion Breaking down food with enzymes or digestive juices into absorbable nutrients that are small enough to enter the cells of the GI tract lymph tissue or blood EX HCl in stomach and saliva in the mouth Correct Answer Mechanical digestion Muscular activity that breaks apart and moves food through the GI tract Involves chewing peristalsis and segmentation Chemical digestion Enzymes acids and digestive juices that divide nutrients into compounds small enough for absorption example pepsin in the stomach digests protein Response None Given Feedback Question 16 5 out of 5 points Match the following 1 point each Answer Question Lactose intolerance Type 2 Correct Match D Selected Match D Results from a lack of the enzyme Results from a lack of the enzyme lactase resulting in symptoms such lactase resulting in symptoms such as cramps and diarrhea as cramps and diarrhea C C diabetes mellitus Type 1 diabetes mellitus Dental caries The more common form of this disease it accounts for 90 to 95 of the diagnoses for this disease Being overweight increases risk B The more common form of this disease it accounts for 90 to 95 of the diagnoses for this disease Being overweight increases risk B The more rare form of this disease The more rare form of this disease only 5 to 10 of cases treatment only 5 to 10 of cases treatment includes daily injections of insulin includes daily injections of insulin A A Caused by acids created when bacteria in themouth break down sugars carbohydrates Dietary fiber E Caused by acids created when bacteria in themouth break down sugars carbohydrates E Decreases risk of obesity type 2 diabetes cancer cardiovascular disease and digestivedisorders Decreases risk of obesity type 2 diabetes cancer cardiovascular disease and digestivedisorders Question 17 0 out of 1 points NOTE Use the Nutrition Facts Panel for Macaroni and Cheese on page 50 for this question AND questions 18 22 You ll find this on page 48 in the older textbook edition In the MyPlate version of the textbook the page number may be slightly different but it is the Macaroni and Cheese label in chapter 2 How many grams of saturated fat are provided from one serving Answer Selected Answer Correct Answer 3