Hnf - Study guides, Class notes & Summaries

HNF EXAM QUESTIONS WITH ALL CORRECT ANSWERS A 35-year-old man consumed the following folate-containing foods for lunch: 2 slices fortified bread = 14 μg food folate, 48 μg synthetic folate 4 tablespoons peanut butter = 47 μg) food folate ½ cup carrot sticks = 12 μg food folate orange = 48 μg food folate 2 graham crackers = 5 μg food folate, 8 μg synthetic folate What percentage of his RDA for folate did his lunch provide? - Answer- 55 A person consumes the equivalent of 75 m...

HNF 150 Exam 3 Problem Sets Questions with Verified Solutions ______ (mineral) is required inside the cell and _______( mineral) is required outside the cell to maintain fluid and electrolyte balance. a) Calcium; phosphorus b) Potassium; sodium c) Calcium; magnesium d) Sodium; sulfate b) Potassium; sodium ________is a relatively low intensity exercise where the use of oxygen is necessary to meet energy demands. Sprinting Anaerobic exercise Aerobic exercise Weight lifting Aerobi...

HNF 150 - MSU Exam 1* Questions and Answers Already Passed What is nutrition? study of how food nourishes the body Vitamin C protects cells against damage important for healthy gums and skin helps absorb iron prevents scurvy What are nutrients? components of food that are indispensable to the body's functioning What do nutrients provide? energy serve as building material maintain or repair body parts supports growth "Essential" Nutrients must be obtained from an extern...

HNF 150 EXAM 1 Objectives Questions and Answers Already Passed Understand the concept of nutrient density and state how it can be used to determine the healthfulness of foods A measure of nutrients provided per calorie of food Foods rich in nutrients relative to their energy content (calories) usually whole foods; lower calroies and higher nutrient foods ex: fruits & veggies = energy dense; spam & candy - not energy dense; whole foods = energy dense Identify the six classes o...

HNF 150 EXAM 2 | 187 QUESTIONS | WITH ALREADY PASSED ANSWERS!!

HNF 150 Final Exam Latest Version Already Graded A Acceptable Macronutrient Distribution Ranges (AMDR) values for carbs, fats and proteins expressed as percentages of total daily calorie intake; ranges of intakes set for the energyyielding nutrients that are sufficient to provide adequate total energy and nutrients while reducing the risk of chronic diseases. Acid-base balance maintenance of the proper degree of acidity in each of the body'd fluids. Adequate Intakes (AI) AI's are the nu...

HNF 150 Exam 2 Vitamins Only Questions and Answers Already Passed "True facts" discussed in class for *B12* -*Plants* cannot make B12. All B12 are synthesized by bacteria, fungi, and algae. -B12 *stored in liver* -Human food sources: *Animal foods and fortified foods* -Complex absorption process requires *intrinsic factor* secreted by *parietal cells* in stomach (same cells that secrete HCl) --Because this process is so complex, there are many different physical causes of B12 deficienc...

HNF 150 Exam 3 Questions and Answers Already Passed 1. Identify the main functions of each mineral in the body, deficiency diseases and/or symptoms for eachmineral, best ways to obtain each mineral from food/main food sources: a. Iodine Functions:1. Aids in regulating the BMR2. Needed for synthesis of thyroid hormones: thyroxine and triodothyronine3. Thyroid hormones: Regulate BMR, Macronutrient metabolism, Brain & Nervous System Development, and Growth Deficiency: Goiter, Cretinism Symp...

HNF 141 Questions and Answers Graded A+ 3 stages to accomplish in each subsystem input transformation output 3 subsytems of linear flow producer consumer nutrition 4 major types of models of FNS Food Chains Food Cycles Food Webs Food Contexts 5 major drivers of food system changes biophysical and environmental innovation, technology, infrastructure political and economic socio-cultural demographic 9 stages represent key processes (over-all system) PRODUCER: production processi...

HNF 150 MSU Exam 1 Latest Update Graded A+ Nutrient Densiy Nutrient dense food has more nutrients, fewer carbs 1. Vitamins 2. Minerals 3. Complex Carbs Six types of nutrients Water Carbs Protein Lipids Vitamins Minerals Nutrient Energy Yield Carbs = 4kcal/gram Protein = 4kcal/gram Lipids = 9kcal/gram **Alcohol = 7kcal/gram Nutritious Diet characteristics 1. Adequacy 2. Balance 3. Calorie Control 4. Moderation 5. Variety Whole food Food with as little processing a...