Deck 30: Nutritional Biology

Question 1

Nutritional biology comprises several dimensions EXCEPT:

A) sensory systems
B) microbiomics
C) energetics
D) food production
E) gut physiology

Answer 1

D

Question 2

Homeostasis refers to all the following EXCEPT:

A) The maintenance of the body's external environment within narrow physiological limits.
B) A range of settings or optima which allows survival and reproduction.
C) Body temperature regulation to dissipate heat.
D) Dependency on enzyme kinetics.
E) Operation in conjunction with nutrient storage and transport.

Answer 2

A

Question 3

Homeostasis is reflected in all EXCEPT:

A) nutrient binding to plasma proteins
B) temperature regulation
C) diurnal urine excretion
D) abdominal fatness
E) heart rate

Answer 3

D

Question 4

Which of the following statements about nutritional energetics is FALSE?

A) The dynamic relationship between energy intake and expenditure has important consequences for human health, reproduction and survival.
B) Physical activity increases energy expenditure and can help regulate eating behaviour.
C) Adenosine monophosphate (AMP)-activated protein kinase (AMPK) is a crucial cellular energy sensor that maintains energy homeostasis, and its impaired activation can cause the so-called metabolic syndrome.
D) Restricting food intake without accompanying increased physical activity can cause a loss of fat tissue and has no effect on muscle mass.
E) Being physically active can weaken the obesity-increasing effect of certain variants of the fat mass and obesity-associated (FTO) gene.

Question 5

Which of the following statements about physical activity and sedentary behaviour is FALSE?

A) Both duration and intensity of physical activity are important when considering health benefits.
B) Any activity that is a part of a person's work, for transport to get to and from places, or done during leisure time, is not exercise and unlikely to have a health benefit.
C) Moderate-intensity physical activity requires a moderate amount of effort and noticeably accelerates the heart rate. While doing a moderate-intensity activity, a person can talk but not sing.
D) Regular physical activity can protect against abdominal overfatness.
E) Children or adolescents who spend a greater amount to time watching TV or using electronic devices tend to become overweight or obese in adulthood.

Question 6

Which of the following statements is FALSE?

A) 'Nutrigenetics' refers to the science of the effect of genetic variation on dietary response.
B) The modulation of the risk of cancer development by the interaction between certain food components and specific genetic polymorphisms is one example of nutrigenetics.
C) Studies of the role of dietary components in the genetic expression and genome stability are called 'nutrigenomics'.
D) Nutrigenomics findings suggest that physical activity could attenuate the obesity-increasing effects of certain fat mass and obesity-associated (FTO) genotypes.
E) Variations in the expressed genome among individuals and ethnic groups are less important than are nutrigenetics.

Question 7

'Exposure to certain environmental influences during critical periods of development and growth may have significant consequences on an individual's short- and long-term health'. The intergenerational effects of genome modulation have been the basis of the following hypotheses, EXCEPT:

A) Barker's hypothesis
B) fetal origins of adult disease (FOAD) hypothesis
C) developmental origins of health and disease (DOHaD) hypothesis
D) 'Thrifty gene phenotype' hypothesis
E) 'Gene Balance' hypothesis

Question 8

In which of the following organs of a healthy individual can we find non-pathogenic microbial colonies?

A) ears
B) eyes
C) gastrointestinal tract
D) skin
E) all of these organs

Question 9

Which of the following statements about sensory systems is FALSE?

A) Sensory inputs (sight, sound, smell, taste and touch) are important for gathering and deploying information about foodstuffs physiologically.
B) A loss in olfaction can have substantial adverse effects on health and overall quality of life.
C) Receptors for olfaction and taste can be found only at the point of first contact, as for olfactory receptors in the nose and taste receptors in the mouth.
D) Umami is a taste that is activated by the amino acid glutamate and by ribonucleotides; and can be found in fermented soy products, fish, tomatoes and seaweed.
E) Smell and touch both contribute to food memory.

Question 10

Appetite decline is a common problem in older people living at home and in long-term care homes. What is the least likely reason?

A) Reduced saliva production, poor dentition and chewing difficulties.
B) Changes in the levels and responsiveness to the hormones involved in appetite.
C) Impairment of taste, smell and vision.
D) Depression or loneliness.
E) Unhappiness with their body size and shape.

Question 11

Which of the following nutritionally related diseases or disorders is least likely to be linked to chronic inflammation?

A) Alzheimer's disease
B) anorexia nervosa
C) cancer
D) diabetes
E) osteoporosis

Question 12

Which of the following statements is FALSE?

A) Inflammation is a process that the body uses to protect itself against infection, illness and injury.
B) Many chronic disorders and diseases, such as arthritis and autoimmune diseases, are characterised by continuing inflammation.
C) Certain nutrients such as long-chain n-3 fatty acids can modulate inflammation and improve immune function.
D) Many natural compounds in food have anti-inflammatory properties, but it is highly unlikely that they can alter inflammatory responses.
E) Dietary patterns together with gut microbiota may have a role in managing inflammatory processes.

Question 13

It is believed that certain biodiverse and plant-based dietary patterns such as Mediterranean diets can suppress inflammation. What could be the possible explanation or mechanism of action?

Question 14

List the host's characteristics or factors affecting the composition of the gut microbiota

Question 15

Describe the five senses and provide examples of how they influence nutritional status

Question 16

Compare and contrast probiotics, prebiotics and synbiotics. Provide 2 sources of each.