Question 1

The main structural components of the body, muscles, and bones are made up of

Accepted Answer

A)  proteins. 
B)  fats. 
C)  lipids. 
D)  carbohydrates. 
A)  proteins. 
B)  fats. 
C)  lipids. 
D)  carbohydrates. A

Question 2

Women who can get pregnant should include foods fortified with and supplements of which of the following nutrients?

Accepted Answer

A)  vitamin B12 
B)  vitamin C 
C)  potassium 
D)  folic acid 
A)  vitamin B12 
B)  vitamin C 
C)  potassium 
D)  folic acid D

Question 3

Fat provides _____________ calories per gram.

Accepted Answer

A)  4 
B)  7 
C)  9 
D)  12 
A)  4 
B)  7 
C)  9 
D)  12 C

Question 4

High sodium condiments include all the following, EXCEPT:

Accepted Answer

A)  mustard. 
B)  lemon juice. 
C)  soy sauce. 
D)  olives. 
A)  mustard. 
B)  lemon juice. 
C)  soy sauce. 
D)  olives.

Question 5

A nutrient claim of "good source of fibre" means which of the following?

Accepted Answer

A)  2 grams or more 
B)  4 grams or more 
C)  10 grams or more 
D)  20 grams or more 
A)  2 grams or more 
B)  4 grams or more 
C)  10 grams or more 
D)  20 grams or more

Question 6

Strategies to prevent osteoporosis include all of the following, EXCEPT:

Accepted Answer

A)  weight-bearing aerobic exercise. 
B)  moderation in the consumption of caffeine. 
C)  adequate vitamin D intake. 
D)  high intake of vitamin A (as retinol). 
A)  weight-bearing aerobic exercise. 
B)  moderation in the consumption of caffeine. 
C)  adequate vitamin D intake. 
D)  high intake of vitamin A (as retinol).

Question 7

Shelley is pregnant and has concerns about possible mercury contamination in the fish she eats. According to Health Canada, she should avoid all the following, EXCEPT:

Accepted Answer

A)  swordfish 
B)  king mackerel 
C)  fresh or frozen tuna 
D)  salmon 
A)  swordfish 
B)  king mackerel 
C)  fresh or frozen tuna 
D)  salmon

Question 8

Leading sources of saturated fat in the Canadian diet include all the following, EXCEPT:

Accepted Answer

A)  red meats. 
B)  whole milk and cheese. 
C)  poultry. 
D)  hot dogs and lunch meats. 
A)  red meats. 
B)  whole milk and cheese. 
C)  poultry. 
D)  hot dogs and lunch meats.

Question 9

Which of the following statement is FALSE regarding simple carbohydrates?

Accepted Answer

A)  They contain only one or two sugar units in each molecule. 
B)  They are found in a variety of plants. 
C)  They are found naturally in fruits and milk. 
D)  There is no evidence that any simple carbohydrate is more nutritious than others. 
A)  They contain only one or two sugar units in each molecule. 
B)  They are found in a variety of plants. 
C)  They are found naturally in fruits and milk. 
D)  There is no evidence that any simple carbohydrate is more nutritious than others.

Question 10

Saturated fats are primarily found in

Accepted Answer

A)  animal food sources and are liquid at room temperature. 
B)  plant food sources and are solid at room temperature. 
C)  plant food sources and are liquid at room temperature. 
D)  animal food sources and are solid at room temperature. 
A)  animal food sources and are liquid at room temperature. 
B)  plant food sources and are solid at room temperature. 
C)  plant food sources and are liquid at room temperature. 
D)  animal food sources and are solid at room temperature.

Question 11

All the following are TRUE about The Dietary Reference Intakes, EXCEPT:

Accepted Answer

A)  are a current set of dietary standards established by the Institute of Medicine. 
B)  focus on the role of nutrients in promoting optimal health and preventing chronic diseases. 
C)  focus on the role of vitamins in promoting optimal health and preventing acute diseases. 
D)  include standards for both recommended and maximum safe intakes. 
A)  are a current set of dietary standards established by the Institute of Medicine. 
B)  focus on the role of nutrients in promoting optimal health and preventing chronic diseases. 
C)  focus on the role of vitamins in promoting optimal health and preventing acute diseases. 
D)  include standards for both recommended and maximum safe intakes.

Question 12

High dosages of vitamin A are toxic and associated with an increased risk of

Accepted Answer

A)  scurvy. 
B)  anemia. 
C)  birth defects. 
D)  night blindness. 
A)  scurvy. 
B)  anemia. 
C)  birth defects. 
D)  night blindness.

Question 13

Soybeans are a good source of polyunsaturated fat.

Accepted Answer

A) True 
 B)False

Question 14

A guideline for food safety is to

Accepted Answer

A)  wash hands for 10 seconds after handling food. 
B)  make certain that hamburgers are cooked to 110 °F. 
C)  cook stuffing separately from poultry. 
D)  store eggs in their designated space in the refrigerator door. 
A)  wash hands for 10 seconds after handling food. 
B)  make certain that hamburgers are cooked to 110 °F. 
C)  cook stuffing separately from poultry. 
D)  store eggs in their designated space in the refrigerator door.

Question 15

E) coli bacteria are most often found in which of the following?

Accepted Answer

A)  raw milk 
B)  rare ground beef 
C)  fish 
D)  raw milk and rare ground beef 
A)  raw milk 
B)  rare ground beef 
C)  fish 
D)  raw milk and rare ground beef

Question 16

Which of the following should count toward your total daily fluid intake?

Accepted Answer

A)  only water 
B)  water and fruit juices 
C)  water and any sugar-free liquids 
D)  all fluids, including those containing caffeine 
A)  only water 
B)  water and fruit juices 
C)  water and any sugar-free liquids 
D)  all fluids, including those containing caffeine

Question 17

The recommended daily intake of protein is _____________ of total daily calories

Accepted Answer

A)  less than 10% 
B)  10-35% 
C)  20-35% 
D)  45-65% 
A)  less than 10% 
B)  10-35% 
C)  20-35% 
D)  45-65%

Question 18

The primary function of vitamins is to

Accepted Answer

A)  serve as an important component of muscle. 
B)  provide texture and flavour to foods. 
C)  supply energy to body cells. 
D)  regulate various chemical reactions within cells. 
A)  serve as an important component of muscle. 
B)  provide texture and flavour to foods. 
C)  supply energy to body cells. 
D)  regulate various chemical reactions within cells.

Question 19

The essential fatty acids, linoleic and alpha-linoleic acids, are both

Accepted Answer

A)  polyunsaturated. 
B)  saturated. 
C)  monounsaturated. 
D)  hydrosaturated. 
A)  polyunsaturated. 
B)  saturated. 
C)  monounsaturated. 
D)  hydrosaturated.

Question 20

Identify the six classes of essential nutrients; for each, give at least two major functions it performs in the body and two key food sources.

Accepted Answer

The six classes of essential nutrients a

Exam 5: Nutrition Basics

The main structural components of the body, muscles, and bones are made up of

Women who can get pregnant should include foods fortified with and supplements of which of the following nutrients?

Fat provides _____________ calories per gram.

High sodium condiments include all the following, EXCEPT:

A nutrient claim of "good source of fibre" means which of the following?

Strategies to prevent osteoporosis include all of the following, EXCEPT:

Shelley is pregnant and has concerns about possible mercury contamination in the fish she eats. According to Health Canada, she should avoid all the following, EXCEPT:

Leading sources of saturated fat in the Canadian diet include all the following, EXCEPT:

Which of the following statement is FALSE regarding simple carbohydrates?

Saturated fats are primarily found in

All the following are TRUE about The Dietary Reference Intakes, EXCEPT:

High dosages of vitamin A are toxic and associated with an increased risk of

Soybeans are a good source of polyunsaturated fat.

A guideline for food safety is to

E) coli bacteria are most often found in which of the following?

Which of the following should count toward your total daily fluid intake?

The recommended daily intake of protein is _____________ of total daily calories

The primary function of vitamins is to

The essential fatty acids, linoleic and alpha-linoleic acids, are both

Identify the six classes of essential nutrients; for each, give at least two major functions it performs in the body and two key food sources.

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