1. SI Review Jeopardy

2. Standards and Guidelines HormonesDigestion and absorption CarbohydratesNutrition and Nutrients 100 200 300 400 500 FINAL JEAPOARDY

3. True or false: It is OK to eat more than RDA, as long as it isn’t over the UL?

4. What is the Leading cause of death in the United States?

5. What does RDA stand for, and what percent of the population does the RDA meet the needs for?

6. The AMDR (associate macronutrient distribution ranges) for protein, fat, and carbohydrates are?

7. What two standards are adapted to communicate nutrition guidelines to consumers?

8. Where is gastrin produced?

9. What causes the release of Ghrelin?

10. What is secretin’s effect on the body?

11. What is the cause of release for Cholecystokinin(CCK)?

12. What is the cause for a decrease in gastrin release?

13. What is the basic unit of a protein?

14. What is the name of the movement of food starting in the esophagus all the way through the Large Intestine?

15. Which hormone is released in the mouth to break down carbohydrates?

16. What breaks down fiber in the small intestine?

17. What is the name of the special lipoprotein that is absorbed into the lymph system and contains fat?

18. Most basic unit of carbohydrate that can be absorbed?

19. What is the definition of insoluble fiber?

20. What two monosaccharides make up sucrose?

21. What is the name of the mechanism that is also known as “internal stability”?

22. Does a baked potato, brown rice, jelly beans, or fructose have a higher Glycemic Index?

23. How many kcal come from 1g of a lipid?

24. What is the difference between an essential and non-essential nutrients?

25. Define Malnutrition

26. If an individual consumes 35g of protein, 10g of fat, and 40g of carbohydrates, how many total kilocalories did he consume?

27. A person consumes 12g of protein, 14g of fat, 3g of alcohol, and 42g of carbohydrates, what percentage of his total kcal came from protein?

28. true

29. Cardiovascular Disease

30. 1.Recommended Dietary Allowances 2.97.5%

31. Protein= 10-35% Fat= 20-35% Carbohydrates= 45- 65%

32. MyPlate and Daily Values

33. Stomach

34. Fasting, drop in food intake

35. Release of bile and digestive enzymes

36. Food Reaching

37. Low pH, below <1.5

38. Amino acid

39. Peristalsis

40. Amylase

41. Bacteria

42. Chylomicron

43. Monosaccharides

44. Insoluble fiber is fiber that does not dissolve in water and cannot be broken down by bacteria

45. Fructose and glucose

46. Homeostasis

47. Baked potato

48. 9 kcal/g

49. Essential is required for life and must be consumed, and non- essential can impact the body, but not required for life

50. A under or over consumption of a specific nutrient

51. 390 Kcal

52. 11%

53. What are functions of HCl in the stomach? What are negative consequences if it is too low?

54. HCl acidifies the stomach content which then unfolds proteins and kills most bacteria present in food. Negative consequences can be lower absorption of some vitamins and minerals, more bacteria infections