Question 1

Which of the following is a result of the metabolism of energy nutrients?

Accepted Answer

A) Energy is released 
B) Body fat increases 
C) Energy is destroyed 
D) Body water decreases 
A) Energy is released 
B) Body fat increases 
C) Energy is destroyed 
D) Body water decreases A

Question 2

How many minerals are known to be required in the diet of human beings?

Accepted Answer

A) 6 
B) 12 
C) 16 
D) 24 
A) 6 
B) 12 
C) 16 
D) 24 C

Question 3

Who would be the most appropriate person to consult regarding nutrition information?

Accepted Answer

A) Chiropractor 
B) Medical doctor 
C) Registered dietitian 
D) Health food store manager 
A) Chiropractor 
B) Medical doctor 
C) Registered dietitian 
D) Health food store manager C

Question 4

Which of the following best describes a college-educated nutrition and food specialist who is qualified to make evaluations of the nutritional health of people?

Accepted Answer

A) Registered dietitian 
B) Licensed nutritionist 
C) Master of nutrient utilization 
D) Doctor of food and nutritional sciences 
A) Registered dietitian 
B) Licensed nutritionist 
C) Master of nutrient utilization 
D) Doctor of food and nutritional sciences

Question 5

Bob consumes about 2500 kcalories per day, which is apportioned as 150 g of fat, 140 g of carbohydrate, and 150 g of protein.What would be the appropriate revisions to help Bob adjust his nutrient intake so that it matches the Acceptable Macronutrient Distribution Ranges?

Accepted Answer

A) 70 g fat, 156 g protein, 313 g carbohydrate 
B) 140 g fat, 150 g protein, 150 g carbohydrate 
C) 500 g fat, 750 g protein, 1250 g carbohydrate 
D) 10 g fat, 20 g protein, 45 g carbohydrate 
A) 70 g fat, 156 g protein, 313 g carbohydrate 
B) 140 g fat, 150 g protein, 150 g carbohydrate 
C) 500 g fat, 750 g protein, 1250 g carbohydrate 
D) 10 g fat, 20 g protein, 45 g carbohydrate

Question 6

What is the AMDR for fat?

Accepted Answer

A) 10-30% 
B) 20-35% 
C) 40-55% 
D) 60-75% 
A) 10-30% 
B) 20-35% 
C) 40-55% 
D) 60-75%

Question 7

Which of the following cannot add fat to the body?

Accepted Answer

A) Alcohol 
B) Proteins 
C) Carbohydrates 
D) Inorganic nutrients 
A) Alcohol 
B) Proteins 
C) Carbohydrates 
D) Inorganic nutrients

Question 8

Which of the following is not one of the six classes of nutrients?

Accepted Answer

A) Fiber 
B) Protein 
C) Minerals 
D) Vitamins 
A) Fiber 
B) Protein 
C) Minerals 
D) Vitamins

Question 9

Factors known to be related to a disease but not proven to be causal are called

Accepted Answer

A) risk factors. 
B) genetic factors. 
C) degenerative factors. 
D) environmental factors. 
A) risk factors. 
B) genetic factors. 
C) degenerative factors. 
D) environmental factors.

Question 10

A health magazine contacted you for your expert opinion on what measure best describes the amounts of nutrients that should be consumed by the population.Your reply should be:

Accepted Answer

A) The Dietary Reference Intakes because they are a set of nutrient intake values for healthy people in the United States and Canada. 
B) The Tolerable Upper Intake levels because they are the maximum daily amount of a nutrient that appears safe for most healthy people. 
C) The Estimated Average Requirements because they reflect the average daily amount of a nutrient that will maintain a specific function in half of the healthy people of a population. 
D) The Recommended Dietary Allowances because they represent the average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people. 
A) The Dietary Reference Intakes because they are a set of nutrient intake values for healthy people in the United States and Canada. 
B) The Tolerable Upper Intake levels because they are the maximum daily amount of a nutrient that appears safe for most healthy people. 
C) The Estimated Average Requirements because they reflect the average daily amount of a nutrient that will maintain a specific function in half of the healthy people of a population. 
D) The Recommended Dietary Allowances because they represent the average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people.

Question 11

The amount of a nutrient that meets the needs of about 98% of a population is termed the

Accepted Answer

A) Adequate Intake. 
B) Daily Recommended Value. 
C) Tolerable Upper Intake Level. 
D) Recommended Dietary Allowance. 
A) Adequate Intake. 
B) Daily Recommended Value. 
C) Tolerable Upper Intake Level. 
D) Recommended Dietary Allowance.

Question 12

Which of the following represents a food choice based on negative association?

Accepted Answer

A) A tourist from China who rejects a hamburger due to unfamiliarity 
B) A child who spits out his mashed potatoes because they taste too salty 
C) A teenager who grudgingly accepts an offer for an ice cream cone to avoid offending a close friend 
D) An elderly gentleman who refuses a peanut butter and jelly sandwich because he deems it a child's food 
A) A tourist from China who rejects a hamburger due to unfamiliarity 
B) A child who spits out his mashed potatoes because they taste too salty 
C) A teenager who grudgingly accepts an offer for an ice cream cone to avoid offending a close friend 
D) An elderly gentleman who refuses a peanut butter and jelly sandwich because he deems it a child's food

Question 13

What set of values is used to recommend the average kcalorie intake that maintains population groups in energy balance?

Accepted Answer

A) Estimated Energy Requirement 
B) Adequate Average Requirement 
C) Recommended Dietary Allowance 
D) Acceptable Energy Distribution Range 
A) Estimated Energy Requirement 
B) Adequate Average Requirement 
C) Recommended Dietary Allowance 
D) Acceptable Energy Distribution Range

Question 14

A person viewing an exciting sports match of her favorite team and eating because of nervousness would be displaying a food choice behavior most likely based on

Accepted Answer

A) habit. 
B) availability. 
C) emotional comfort. 
D) positive association. 
A) habit. 
B) availability. 
C) emotional comfort. 
D) positive association.

Question 15

Overeating and gaining body weight is an example of a

Accepted Answer

A) variable effect. 
B) positive correlation. 
C) negative correlation. 
D) randomization effect. 
A) variable effect. 
B) positive correlation. 
C) negative correlation. 
D) randomization effect.

Question 16

The most common causes of death today in the United States include all of the following except

Accepted Answer

A) cancer. 
B) diabetes. 
C) tuberculosis. 
D) heart disease. 
A) cancer. 
B) diabetes. 
C) tuberculosis. 
D) heart disease.

Question 17

How much energy is required to raise the temperature of one kilogram (liter) of water 1° C?

Accepted Answer

A) 10 calories 
B) 1 kilocalorie 
C) 10,000 calories 
D) 1000 kilocalories 
A) 10 calories 
B) 1 kilocalorie 
C) 10,000 calories 
D) 1000 kilocalories

Question 18

Which of the following is an anthropometric measure?

Accepted Answer

A) Body weight 
B) Blood pressure 
C) Blood iron level 
D) Food intake information 
A) Body weight 
B) Blood pressure 
C) Blood iron level 
D) Food intake information

Question 19

Which of the following figures falls within the carbohydrate range of the AMDR?

Accepted Answer

A) 35% 
B) 50% 
C) 70% 
D) 90% 
A) 35% 
B) 50% 
C) 70% 
D) 90%

Question 20

The motive for a person who alters his diet due to religious convictions is most likely his

Accepted Answer

A) values. 
B) body image. 
C) ethnic heritage. 
D) functional association. 
A) values. 
B) body image. 
C) ethnic heritage. 
D) functional association.

Exam 1: An Overview of Nutrition

Which of the following is a result of the metabolism of energy nutrients?

How many minerals are known to be required in the diet of human beings?

Who would be the most appropriate person to consult regarding nutrition information?

Which of the following best describes a college-educated nutrition and food specialist who is qualified to make evaluations of the nutritional health of people?

Bob consumes about 2500 kcalories per day, which is apportioned as 150 g of fat, 140 g of carbohydrate, and 150 g of protein.What would be the appropriate revisions to help Bob adjust his nutrient intake so that it matches the Acceptable Macronutrient Distribution Ranges?

What is the AMDR for fat?

Which of the following cannot add fat to the body?

Which of the following is not one of the six classes of nutrients?

Factors known to be related to a disease but not proven to be causal are called

A health magazine contacted you for your expert opinion on what measure best describes the amounts of nutrients that should be consumed by the population.Your reply should be:

The amount of a nutrient that meets the needs of about 98% of a population is termed the

Which of the following represents a food choice based on negative association?

What set of values is used to recommend the average kcalorie intake that maintains population groups in energy balance?

A person viewing an exciting sports match of her favorite team and eating because of nervousness would be displaying a food choice behavior most likely based on

Overeating and gaining body weight is an example of a

The most common causes of death today in the United States include all of the following except

How much energy is required to raise the temperature of one kilogram (liter) of water 1° C?

Which of the following is an anthropometric measure?

Which of the following figures falls within the carbohydrate range of the AMDR?

The motive for a person who alters his diet due to religious convictions is most likely his

Planning a Healthy Diet

Digestion, Absorption, and Transport

The Carbohydrates: Sugars, Starches and Fibers

The Lipids: Triglycerides, Phospholipids, and Sterols

Protein: Amino Acids

Metabolism: Transformations and Interactions

Energy Balance and Body Composition

Weight Management: Overweight, Obesity, and Underweight

The Water-Soluble Vitamins: B Vitamins and Vitamin C

The Fat-Soluble Vitamins: A, D, E, and K

Water and the Major Minerals

The Trace Minerals

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, Childhood, and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Nutrition Care and Assessment

Nutrition Intervention

Medications, Diet-Drug Interactions, and Herbal Products

Enteral Nutrition Support

Parenteral Nutrition Support

Metabolic and Respiratory Stress

Upper Gastrointestinal Disorders

Lower Gastrointestinal Disorders

Liver Disease and Gallstones

Diabetes Mellitus

Cardiovascular Diseases

Kidney Diseases

Cancer and Hiv Infection

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