Chat with us, powered by LiveChat Question 1 (25 points)John reads the food labels of everything he ate for one da | WriteMoh

Question 1 (25 points)John reads the food labels of everything he ate for one da

Question 1 (25 points)John reads the food labels of everything he ate for one day and records the amount ofcarbohydrates, protein, and fat for each item. He totals each of these and comes up with:330 grams carbohydrate, 92 grams protein, 75 grams fatHelp John figure out how many calories he ate and what percentage of those calories came fromeach of these nutrients. (Be sure to show work.)Total Calories % Carbohydrate Calories % Protein Calories % Fat Calories Do these percentages fall within the recommendations for percentage of calories from themacronutrients? Explain.Question 1 options:Question 2 (20 points)Looking at the provided food label, answer the following questions.a. How many servings are in this one package?b. If you ate 1 1/3 cups of this food, how many servings did you just eat?c. If you ate half the package, how many calories would you have consumed?d. Based on the %DV, what nutrients is this product high in?e. Based on the %DV, this product is low in what nutrients?Question 2 options:Question 3 (15 points)Describe two meals. The first meal should be an example of one that will leave you feelinghungry shortly after you eat it. The second meal will leave you feeling “satisfied” longer. Explainwhat makes the two meals different and why you would feel satisfied longer with the secondmeal.Question 3 options:Question 4 (5 points)Calculate fiber needs (in grams) for the following individuals.a. 34 year old female who consumes 2,250 calories a dayb. 22 year old male who consumes 3,800 calories a dayQuestion 4 options:Question 5 (5 points)Calculate protein needs (in grams per kilogram) for the following individuals.a. 28 year old pregnant female weighing 60 kg.b. 42 year old male non athlete weighing 88 kg.Question 5 options:Question 6 (10 points)Match the following types of fat with the foods that are food sources of those fats.Question 6 options:monounsaturated fatty acidssaturated fatty acidstrans fatty acidsomega 6 fatty acids1. corn oil2. salmonomega 3 fatty acids3. avocado4. whole milk5. stick margarineQuestion 7 (2 points)This diet has been shown to help reduce hypertension ratesQuestion 7 options:DASHDAREHYPOINTERSALTQuestion 8 (2 points)When blood volume is low and there is low blood pressure the kidneys excrete ______ whichactivates the hormone _______ to restore blood volume and pressure.Question 8 options:angiotensin, reninrenin, angiotensinantidiuretic hormone, aldosteronealdosterone, antidiuretic hormoneQuestion 9 (2 points)Phytochemicals have been shown in lab studies to have the potential toQuestion 9 options:help with DNA repair.slow the growth of cancer cells.prevent DNA damage.all of the above.Question 10 (2 points)Only about 200 mg of sodium is needed from the diet each day because the kidneys reabsorbsodium.Question 10 options:TrueFalseQuestion 11 (2 points)Match the following foods with the phytochemicals they contain:Question 11 options:onionssoybeanscherriesgrapes1. carotenoids2. isoflavonessweet potatoes3. terpenes4. flavonoids5. polyphenolsQuestion 12 (2 points)As potassium intake increases blood pressure decreases.Question 12 options:TrueFalseQuestion 13 (2 points)Some chemicals in foods can be considered both phytochemicals and zoochemicals.Question 13 options:TrueFalseQuestion 14 (2 points)Moderate alcohol consumption has been found to have health benefits. Moderate alcoholconsumption is _____ standard drink(s) per day for men and ____ standard drink(s) per day forwomen.Question 14 options:three, onethree, twotwo, twotwo, oneQuestion 15 (2 points)The Adequate Intake for water for adult males is ________ and ________ for adult females.Question 15 options:12 cups, 9 cups15.6 cups, 11 cups10 cups, 8 cups8 cups, 8 cupsQuestion 16 (2 points)This vitamin is an important antioxidant and it aids in the synthesis of collagen.Question 16 options:carotenoidsvitamin Cvitamin Avitamin EQuestion 17 (2 points)The Adequate Intake level for sodium for adults is __________ with a Tolerable Upper Intakelevel of ___________.Question 17 options:2,300 mg, 1,500 mg1,500 mg, 2,300 mg1,500 mg, 2,000 mg1,500 mg, no UL has been setQuestion 18 (2 points)Select the major functions of waterQuestion 18 options:temperature regulatortransportation of substancesmedium of chemical reactionslubricant and shock absorberQuestion 19 (2 points)Drinking eight 8-ounce glasses of water a day is based on scientific evidence.Question 19 options:TrueFalseQuestion 20 (2 points)In older adults the thirst mechanism is not as responsive and they are at increased risk fordehydration.Question 20 options:TrueFalseQuestion 21 (2 points)Select the antioxidantsQuestion 21 options:Vitamin EVitamin CB12SeleniumIronVitamin AQuestion 22 (2 points)Free radicalsQuestion 22 options:form during respiration and damage cells due to their unpaired electronsform during respiration and help to protect fatty acidsare found in foods and carbon monoxideform during digestion and are excreted with wasteQuestion 23 (2 points)Which types of fruits and vegetables are the best sources of phytochemicals?Question 23 options:softest texturedstrong aromastrong flavoreddull coloredQuestion 24 (2 points)The best way to restore electrolytes during an endurance event is toQuestion 24 options:eat 25-40 grams of carbohydrate each hour and drink ample waterconsume a sports drinktake salt tablets and drink ample waterdrink ample water onlyQuestion 25 (2 points)Deficiency of this vitamin can lead to blindness.Question 25 options:vitamin Eseleniumvitamin Avitamin CQuestion 26 (2 points)Match the vitamin to its food sourceQuestion 26 options:nuts and oilsmilk, livercitrus fruits and red bell peppers1. Vitamin E2. Vitamin Cpumpkin, carrots3. Vitamin A4. CarotenoidsQuestion 27 (2 points)Saturated fatty acidsQuestion 27 options:none of the abovecontain the maximum number of hydrogenscontain double bondscontain the least number of hydrogensQuestion 28 (2 points)Fat cells are able to expand almost indefinitely in size.Question 28 options:TrueFalseQuestion 29 (2 points)People with diets low in animal protein, who get adequate protein from plant-based foodsinstead, may actually have improved health and increased longevity.Question 29 options:TrueFalseQuestion 30 (2 points)Select the dietary factors which play the greatest role in increased blood cholesterol levels.Question 30 options:trans fat intaketriglyceride intakecholesterol intakesaturated fat intakeQuestion 31 (2 points)Obesity is the fastest growing cause of death in America.Question 31 options:TrueFalseQuestion 32 (2 points)Functions of lipids include:Question 32 options:building block of amino acidsenergy sourceInsulationregulating and signaling moleculesstructural components of cell membranesQuestion 33 (2 points)Fruits and vegetables contain protein.Question 33 options:TrueFalseQuestion 34 (2 points)The Dietary Guidelines for Americans 2015 recommend consuming less than 15% of dailycalories as saturated fat.Question 34 options:TrueFalseQuestion 35 (2 points)Incomplete proteins do not count as protein sources in the diet.Question 35 options:TrueFalseQuestion 36 (2 points)Trans fatty acids are worse than saturated fat becauseQuestion 36 options:trans fatty acids raise LDL cholesterol and lower HDL cholesterol.trans fatty acids lower HDL and LDL cholesterol.trans fatty acids raise HDL cholesterol and lower LDL cholesterol.trans fatty acids raise HDL and LDL cholesterolQuestion 37 (2 points)What percentage of calories each day should come from protein?Question 37 options:10-35%20-35%45-65%as much as possibleQuestion 38 (2 points)Omega?6 fatty acid derived eicosanoidsQuestion 38 options:are more inflammatory than omega?3 fatty acid derived eicosanoids.are considered anti-inflammatory because they decrease inflammation.are less inflammatory than omega-3 fatty acid derived eicosanoids.Question 39 (2 points)_________ provides a ready source of energy, _________ primarily function as a energy reserve.Question 39 options:glycogen, proteinglycogen, lipidsprotein, glycogenlipids, glycogenQuestion 40 (2 points)Consuming protein right after a workout has been found to be beneficial in protein synthesis forathletes.Question 40 options:TrueFalseQuestion 41 (2 points)Which of the following foods are sources of starch?Question 41 options:potatoes and cornmilk and yogurtstrawberries and melonsall of the aboveQuestion 42 (2 points)The brain uses over 20 percent of the energy absorbed from nutrients and its main fuel source is?Question 42 options:glucoselipidsamino acidsvitamins and mineralsQuestion 43 (2 points)Whole grain foods: (select all that apply)Question 43 options:Take longer to digest and keep you full longerContain fiber which make elimination more difficultTake longer to chew and get sweeter the more you chew themContain less nutrients than their enriched counterpartsCause weight gainQuestion 44 (2 points)A product labeled as whole wheat is always made with 100 percent whole grains.Question 44 options:TrueFalseQuestion 45 (2 points)The RDA for carbohydrates for children and adults isQuestion 45 options:200 grams per day50 grams per day130 grams per day175 grams per dayQuestion 46 (2 points)The muscles store glucose as glycogen and export it to other organs in the body when glucoselevels fall.Question 46 options:TrueFalseQuestion 47 (2 points)Which of the following is not true for fructose?Question 47 options:It’s structure contains a five member ring.It is commonly found in fruits.It is used commercially in beverages.It is a major source of energy for our bodies.Question 48 (2 points)The primary functions of carbohydrates in the human body are: (select all that apply)Question 48 options:energy storageassisting in lipid metabolismsparing proteinenergy productionbuilding macromoleculesQuestion 49 (2 points)Enzymes are secreted by: (select all that apply)Question 49 options:stomachliverpancreassalivary glandssmall intestinelarge intestineQuestion 50 (2 points)The stomach has what tasks in digestion? (select all that apply)Question 50 options:absorb glucose into the circulatory systemempty partially broken-down food into the small intestinemechanically break down foodchemically break down foodstore foodQuestion 51 (2 points)BileQuestion 51 options:aids in the digestion of proteinaids in the digestion of fatsis made in the liversecreted by the gallbladderis made in the gallballerQuestion 52 (2 points)When chyme enters the duodenumQuestion 52 options:the large intestine absorbs water and recycles nutrientsthe pancreas and gallbladder are stimulated and release juices that aid in digestionthe chyme becomes more acidic with the addition of bicarbonatefats remain in a watery layer above the rest of the chymeQuestion 53 (2 points)What serve as gates between sections of the GI tract?Question 53 options:sphinctersgastric pitsvilliintestinesQuestion 54 (2 points)This DRI was set to help distinguish healthful and harmful nutrient intakes due to excessiveintake.Question 54 options:ULRDAEARAIQuestion 55 (2 points)The current USDA food guide includes all of the following groups butQuestion 55 options:dairygrainsfruitsoilQuestion 56 (2 points)In randomized clinical interventional trial studiesQuestion 56 options:participants are assigned by researchers to separate groups that compare different treatmentsthe participant knows what treatment they are receiving but the researcher does not.neither the participant nor the researcher know what treatment the participant is receiving.both the participant and researcher know what treatment the participant is receivingQuestion 57 (2 points)Most Americans do not get enough _______ in their diet.Question 57 options:fat, saturated fat, trans fat, cholesterol, or sodiumdietary fiber, Vitamin A, Vitamin C, calcium or ironall of thesenone of theseQuestion 58 (2 points)What are the most important factors contributing to an epidemic of overweight and obesity inthis country?Question 58 options:Physical inactivityPoor diet and physical inactivityPoor dietGenetics and family historyGeneticsFamily historyQuestion 59 (2 points)Dietary GuidelinesQuestion 59 options:provide qualitative advice to the public about diet and chronic disease prevention andmaintaining health.are found on food labels to help aid in the comparison between two similar foods.provide quantitative advice to professionals about amounts of nutrients or food componentsto be of benefit.are the highest level of daily nutrient intake that is unlikely to pose risk of adverse healtheffects to almost all individuals in the population.Question 60 (2 points)Which of the following is true for .org.Question 60 options:it identifies nonprofit organizations; such as professional groups; scientific, medical, orresearch societies; advocacy identifies an educational institution, like a school, college, or identifies commercial websites; such as businesses, pharmaceutical companies, andsometimes identifies an organization that organizes organ identifies a U. S. government agency.Question 61 (2 points)It is better to get all your micronutrients from __________ as opposed to from __________.Question 61 options:carbohydrates, lipidssupplements, foodprotein, carbohydratesfood, supplementsQuestion 62 (2 points)Which of the following provide energy:Question 62 options:carbohydrates, protein, and lipids.vitamins, minerals, and carbohydrates.carbohydrates, protein, lipids, and vitamins.vitamins and minerals.Question 63 (2 points)The Healthy Eating Pyramid sits on a foundation of daily exercise and weight control.Question 63 options:TrueFalseQuestion 64 (2 points)Nutrition is the sum of all processes involved in how organisms obtain nutrients, metabolizethem, and use them to support all of life’s processes.Question 64 options:TrueFalseQuestion 65 (2 points)Micronutrients are nutrients needed in smaller amounts by the body.Question 65 options:TrueFalseQuestion 66 (2 points)What must be set before an RDA can be calculated?Question 66 options:ULEARAINone of the above

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