Question 1

For comparison purposes, three ounces of meat can be visualized as being about the size of:

Accepted Answer

A)  a 9-volt battery. 
B)  a CD case. 
C)  a deck of cards. 
D)  a paperback book. 
E)  a golf ball. 
A)  a 9-volt battery. 
B)  a CD case. 
C)  a deck of cards. 
D)  a paperback book. 
E)  a golf ball.

Question 2

The Dietary Reference Intakes reflect the collaborative efforts of scientists to produce a set of standards for the amount of energy, nutrients, and other dietary components that best support health.

Accepted Answer

A) True 
 B)False

Question 3

Your friend always refers to meat as protein. You try to correct her by stating that:

Accepted Answer

A)  practically all foods contain mixtures of the energy-yielding nutrients. 
B)  protein is not the predominant nutrient in meat. 
C)  protein-rich foods are always high in fat. 
D)  meat contains more carbohydrate than protein. 
E)  protein is an inorganic nutrient. 
A)  practically all foods contain mixtures of the energy-yielding nutrients. 
B)  protein is not the predominant nutrient in meat. 
C)  protein-rich foods are always high in fat. 
D)  meat contains more carbohydrate than protein. 
E)  protein is an inorganic nutrient.

Question 4

From the list of benefits of a physically active lifestyle presented in your text, choose six that apply directly to you and explain why.

Accepted Answer

Improved body composition- I struggle wi

Question 5

Nutrient-dense foods:

Accepted Answer

A)  are iron rich. 
B)  contain a mixture of carbohydrate, fat, and protein. 
C)  carry nutrient labeling information. 
D)  deliver the most nutrients for the smallest number of kcalories. 
E)  contain an excess of added sugars. 
A)  are iron rich. 
B)  contain a mixture of carbohydrate, fat, and protein. 
C)  carry nutrient labeling information. 
D)  deliver the most nutrients for the smallest number of kcalories. 
E)  contain an excess of added sugars.

Question 6

Running at a pace of 5 miles/hour is an example of a:

Accepted Answer

A)  vigorous-intensity physical activity. 
B)  moderate-intensity physical activity. 
C)  muscle-strengthening physical activity. 
D)  anaerobic physical activity. 
E)  flexibility physical activity. 
A)  vigorous-intensity physical activity. 
B)  moderate-intensity physical activity. 
C)  muscle-strengthening physical activity. 
D)  anaerobic physical activity. 
E)  flexibility physical activity.

Question 7

Identify characteristics of the Daily Values used on food labels, and explain their appropriate uses.

Accepted Answer

Daily Values set adequacy standards for

Question 8

Which energy-yielding food is pure fat?

Accepted Answer

A)  legumes 
B)  beef 
C)  potato 
D)  oil 
E)  corn 
A)  legumes 
B)  beef 
C)  potato 
D)  oil 
E)  corn

Question 9

The USDA Food Intake Patterns encourage the greatest consumption of which of the following nutrients?

Accepted Answer

A)  seafood 
B)  fruit 
C)  dairy products 
D)  beans 
E)  vegetables 
A)  seafood 
B)  fruit 
C)  dairy products 
D)  beans 
E)  vegetables

Question 10

Major reports regarding the contribution of diet and nutrition status to the health of the people of the United States depend on information collected by the :

Accepted Answer

A)  Continuing Survey of Food Intakes by Individuals. 
B)  Healthy People program. 
C)  Nationwide Food Consumption Survey. 
D)  National Nutrition Monitoring program. 
E)  Supplemental Nutrition Assistance Program 
A)  Continuing Survey of Food Intakes by Individuals. 
B)  Healthy People program. 
C)  Nationwide Food Consumption Survey. 
D)  National Nutrition Monitoring program. 
E)  Supplemental Nutrition Assistance Program

Question 11

To ensure that the vitamin and mineral recommendations meet the needs of as many people as possible, the recommendations are set near the top end of the range of the population's estimated average requirements.

Accepted Answer

A) True 
 B)False

Question 12

Which nutrient has the greatest energy density?

Accepted Answer

A)  carbohydrate 
B)  protein 
C)  fat 
D)  vitamins 
E)  alcohol 
A)  carbohydrate 
B)  protein 
C)  fat 
D)  vitamins 
E)  alcohol

Question 13

Dietary Reference Intakes may be used to:

Accepted Answer

A)  treat persons with diet-related illnesses. 
B)  assess dietary nutrient adequacy. 
C)  specify the minimum daily intake of all nutrients. 
D)  design weight-loss plans. 
E)  make nutrient recommendations for adults only. 
A)  treat persons with diet-related illnesses. 
B)  assess dietary nutrient adequacy. 
C)  specify the minimum daily intake of all nutrients. 
D)  design weight-loss plans. 
E)  make nutrient recommendations for adults only.

Question 14

The six diet planning principles are:

Accepted Answer

A)  adequacy, B vitamins, carbohydrates, meat, variety, and portion control. 
B)  abundance, balance, carbohydrates, moderation, vegetables, and variety. 
C)  adequacy, balance, kcalorie control, moderation, variety, and nutrient density. 
D)  abundance, B vitamins, kcalorie control, milk, vegetables, and nutrient density. 
E)  adequacy, carbohydrate restriction, kcalorie control, moderation, variety, and nutrient density. 
A)  adequacy, B vitamins, carbohydrates, meat, variety, and portion control. 
B)  abundance, balance, carbohydrates, moderation, vegetables, and variety. 
C)  adequacy, balance, kcalorie control, moderation, variety, and nutrient density. 
D)  abundance, B vitamins, kcalorie control, milk, vegetables, and nutrient density. 
E)  adequacy, carbohydrate restriction, kcalorie control, moderation, variety, and nutrient density.

Question 15

Vitamins provide ____ kcalories per gram.

Accepted Answer

A)  0 
B)  4 
C)  7 
D)  9 
E)  27 
A)  0 
B)  4 
C)  7 
D)  9 
E)  27

Question 16

A carton of yogurt claims that it is fat free, and the Nutrition Facts panel indicates the product contains 5 grams of fat per serving. This product can legally make this claim.

Accepted Answer

A) True 
 B)False

Question 17

Alcohol:

Accepted Answer

A)  is a nutrient. 
B)  promotes maintenance and repair in the body. 
C)  contributes to body fat. 
D)  is not metabolized into energy. 
E)  is a phytochemical. 
A)  is a nutrient. 
B)  promotes maintenance and repair in the body. 
C)  contributes to body fat. 
D)  is not metabolized into energy. 
E)  is a phytochemical.

Question 18

All of the following nutrients are organic EXCEPT:

Accepted Answer

A)  vitamins. 
B)  fat. 
C)  protein. 
D)  minerals. 
E)  carbohydrates. 
A)  vitamins. 
B)  fat. 
C)  protein. 
D)  minerals. 
E)  carbohydrates.

Exam 1: Overview of Nutrition and Health

For comparison purposes, three ounces of meat can be visualized as being about the size of:

The Dietary Reference Intakes reflect the collaborative efforts of scientists to produce a set of standards for the amount of energy, nutrients, and other dietary components that best support health.

Your friend always refers to meat as protein. You try to correct her by stating that:

From the list of benefits of a physically active lifestyle presented in your text, choose six that apply directly to you and explain why.

Nutrient-dense foods:

Running at a pace of 5 miles/hour is an example of a:

Identify characteristics of the Daily Values used on food labels, and explain their appropriate uses.

Which energy-yielding food is pure fat?

The USDA Food Intake Patterns encourage the greatest consumption of which of the following nutrients?

Major reports regarding the contribution of diet and nutrition status to the health of the people of the United States depend on information collected by the :

To ensure that the vitamin and mineral recommendations meet the needs of as many people as possible, the recommendations are set near the top end of the range of the population's estimated average requirements.

Which nutrient has the greatest energy density?

Dietary Reference Intakes may be used to:

The six diet planning principles are:

Vitamins provide ____ kcalories per gram.

A carton of yogurt claims that it is fat free, and the Nutrition Facts panel indicates the product contains 5 grams of fat per serving. This product can legally make this claim.

Alcohol:

All of the following nutrients are organic EXCEPT:

Digestion and Absorption

Carbohydrates

Lipids

Protein

Energy Balance and Body Composition

Weight Management

The Vitamins

Water and the Minerals

Nutrition Through the Life Span: Pregnancy and Lactation

Nutrition Through the Life Span: Infancy, Childhood, and Adolescence

Nutrition Through the Life Span: Later Adulthood

Nutrition Care and Assessment

Nutrition Intervention and Diet-Drug Interactions

Enteral and Parenteral Nutrition Support

Nutrition in Metabolic and Respiratory Stress

Nutrition and Upper Gastrointestinal Disorders

Nutrition and Lower Gastrointestinal Disorders

Nutrition and Liver Diseases

Nutrition and Diabetes Mellitus

Nutrition and Cardiovascular Diseases

Nutrition and Renal Diseases

Nutrition, Cancer, and Hiv Infection

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