1. What substance protects the lining of the stomach and small intestine from self-digestion?
2. Live microorganisms that result in a health benefit to the host when administered in adequate amounts. What is the term that matches this definition?
3. What statement is true in regards to essential nutrients required by the body?
4. What actions are involved in the process of digestion?
5. What is the minimum recommended amount of carbohydrate needed to prevent fatigue, dehydration, and energy loss?
6. In addition to the components of the gastrointestinal (G.I.) tract, what organs support the process of digestion through enzyme and digestive fluid secretions?
7. Which body organ is responsible for the metabolic processing of glucose?
8. What is the chemical group name for fats and fat-related compounds such as cholesterol, lipoproteins and phospholipids?
9. Which nutrient is the body's preferred energy source?
10. What is the sugar that all carbohydrates are converted to for transport in the blood?
11. Which macronutrient is the bodies preferred source of energy?
12. Which of the following is NOT one of the three major components of the Dietary Reference Index?
13. What is the primary function of protein in the body?
14. What is the Acceptable Macronutrient Distribution Range for protein?
15. Which lipoprotein increases the risk of cardiovascular disease?
16. What is the term for starch that has similar health benefits as dietary fiber?
17. Which three foods typically contain high amounts of monounsaturated fats?
18. Why is it important to understand the standard serving sizes of food?
19. The dietary intake of carbohydrate should not be taken in excess or severely limited. What is the Acceptable Macronutrient Distribution Ranges (AMDR) for carbohydrate?
20. When kidney function declines, which nutrient may be reduced to minimize the excretion of urea?
21. What is the normal path that food takes when eaten?
22. Which type of fat is solid at room temperature?
23. Nurses actively participate in providing appropriate nutrition therapies and education to clients. Which professional is primarily responsible for the application of nutrition science in clinical practice settings?
24. Following a colectomy (total removal of the large intestine), the patient is at risk for which nutritional deficit?
25. Carbon, hydrogen, and oxygen are the components of what macronutrient?
26. What are the nutrients that are the primary source of energy for the body?
27. There are several different types of vegetarian diets. Which vegetarian diet includes plant foods only?
28. Where does the digestion of fat primarily occur?
29. Coconut oil contains 88% of which fatty acid?
30. What term defines the breaking down of body tissue?
31. Which protein type serves as a carrier for drugs, hormones and helps maintain fluid balance?
32. What are the essential fatty acids?
33. The nurse is teaching a client with cardiac disease about a low fat diet. Which food should the nurse advise the client to avoid?
34. What gastrointestinal structure controls the movement of food into the stomach?
35. Which of the following is true regarding bile?
36. Which hormone lowers the blood glucose?
37. Identify the term for the highest level of nutrient that can be safely consumed.
38. Which enzyme deficiency results in lactose intolerance?
39. When macronutrient end products of digestion are ready for absorption there are three primary end products. Select the correct end products of digestion.
40. Functions of lipids in the diet are to:
41. The Dietary Reference Intakes (DRI) provide reference values for use in planning and evaluating diets for which group of people?
42. Which of the following is an example of a complete protein?
43. What are the building blocks of protein?
44. What term defines the action of biting, chewing, and breaking up food into smaller particles?
45. Which of these fats can lower Low-Density Lipoproteins (LDL) ("bad") cholesterol and decrease the risk of heart disease?
46. Where does the absorption of most nutrients occur?
47. What are the three (3) components of digestion that convert food into energy and body tissue?
48. Which component of the Dietary Reference Index looks at the average daily dietary nutrient intake level that is sufficient to meet the nutrient requirements of nearly all healthy individuals in a particular life stage and gender group?
49. The Adequate Intake (AI) for total daily fiber is based on the amount expected to lower the risk of which diseases?
50. What is a primary function of the colon in digestion?