Question 1

Which disease is least likely to be influenced by diet?

Accepted Answer

A)  Hypertension 
B)  Hemophilia 
C)  Arthritis 
D)  Cancer 
E)  Osteoporosis 
A)  Hypertension 
B)  Hemophilia 
C)  Arthritis 
D)  Cancer 
E)  Osteoporosis

Question 2

If a food has 20 grams of fat and 300 calories per serving, what is the percentage of calories from fat in this food?

Accepted Answer

A)  20 percent 
B)  25 percent 
C)  35 percent 
D)  50 percent 
E)  60 percent 
A)  20 percent 
B)  25 percent 
C)  35 percent 
D)  50 percent 
E)  60 percent

Question 3

Which term is included in the acronym CARS, and is applied in determining the quality of information found on the Internet?

Accepted Answer

A)  Adequacy 
B)  Credibility 
C)  Reliability 
D)  Sense 
E)  Rational 
A)  Adequacy 
B)  Credibility 
C)  Reliability 
D)  Sense 
E)  Rational

Question 4

Okinawans are a group of Eskimos that eat a high-fat diet but still maintain good health.

Accepted Answer

A) True 
 B)False

Question 5

The Okinawans have a lower prevalence of chronic diseases than most other cultures in the world.

Accepted Answer

A) True 
 B)False

Question 6

_________refers to the traditional foods eaten by the people of a particular culture.

Accepted Answer

A)  Culture 
B)  Food perception 
C)  Ethnic cuisine 
D)  International cuisine 
E)  Religious cuisine 
A)  Culture 
B)  Food perception 
C)  Ethnic cuisine 
D)  International cuisine 
E)  Religious cuisine

Question 7

One nutrition-related Healthy People 2020 objective is to reduce the consumption of ____ in the U.S. population.

Accepted Answer

A)  solid fats and added sugars 
B)  various vegetables 
C)  calcium-rich foods 
D)  dietary whole grains 
E)  iron-rich foods 
A)  solid fats and added sugars 
B)  various vegetables 
C)  calcium-rich foods 
D)  dietary whole grains 
E)  iron-rich foods

Question 8

Because the U.S. media is closely regulated, nutritional information disseminated by the media is highly reliable.

Accepted Answer

A) True 
 B)False

Question 9

List three perceived barriers for healthy eating and then give specific examples for how a busy college student might work around each of these barriers to eat healthier.

Accepted Answer

Perceived barriers for healthful eating

Question 10

Simone is looking for scientifically supported information on nutrition, and performs an Internet search. Which criteria suggest that the site features unreliable information?

Accepted Answer

A)  The site states: "This website is authored and maintained by John Fawkes, M.D., a practicing physician who teaches at John Hopkins University School of Medicine." 
B)  The latest post on the "recent news" page is dated the day before. 
C)  The site describes both potential risks and benefits when describing nutritional practices or products. 
D)  The sources of statistics and study findings discussed are unavailable on the site. 
E)  The summary information is presented in an objective manner. 
A)  The site states: "This website is authored and maintained by John Fawkes, M.D., a practicing physician who teaches at John Hopkins University School of Medicine." 
B)  The latest post on the "recent news" page is dated the day before. 
C)  The site describes both potential risks and benefits when describing nutritional practices or products. 
D)  The sources of statistics and study findings discussed are unavailable on the site. 
E)  The summary information is presented in an objective manner.

Question 11

What term refers to nutrients that the body must obtain from food?

Accepted Answer

A)  Building-block nutrients 
B)  Indispensable nutrients 
C)  Essential nutrients 
D)  Basic nutrients 
E)  Macronutrients 
A)  Building-block nutrients 
B)  Indispensable nutrients 
C)  Essential nutrients 
D)  Basic nutrients 
E)  Macronutrients

Question 12

Which strategy would most likely support healthy eating when dining out?

Accepted Answer

A)  Order grilled rather than fried foods 
B)  Use mayonnaise in place of mustard 
C)  Order a large burger to obtain adequate protein 
D)  Order whole milk rather than a soda 
E)  Buy the largest meal with the best deal and skip the next meal. 
A)  Order grilled rather than fried foods 
B)  Use mayonnaise in place of mustard 
C)  Order a large burger to obtain adequate protein 
D)  Order whole milk rather than a soda 
E)  Buy the largest meal with the best deal and skip the next meal.

Which disease is least likely to be influenced by diet?

If a food has 20 grams of fat and 300 calories per serving, what is the percentage of calories from fat in this food?

Which term is included in the acronym CARS, and is applied in determining the quality of information found on the Internet?

Okinawans are a group of Eskimos that eat a high-fat diet but still maintain good health.

The Okinawans have a lower prevalence of chronic diseases than most other cultures in the world.

_________refers to the traditional foods eaten by the people of a particular culture.

One nutrition-related Healthy People 2020 objective is to reduce the consumption of ____ in the U.S. population.

Because the U.S. media is closely regulated, nutritional information disseminated by the media is highly reliable.

List three perceived barriers for healthy eating and then give specific examples for how a busy college student might work around each of these barriers to eat healthier.

Simone is looking for scientifically supported information on nutrition, and performs an Internet search. Which criteria suggest that the site features unreliable information?

What term refers to nutrients that the body must obtain from food?

Which strategy would most likely support healthy eating when dining out?

The Pursuit of a Healthy Dietspotlight: a Tapestry of Cultures and Cuisines

Anatomy for Nutritions Sakespotlight: Gut Feelings--Common Digestive Problems

The Carbohydrates: Sugar, Starch, and Fiberspotlight: Sweet Talk--Alternatives to Sugar

The Lipids: Fats and Oilsspotlight: Diet and Heart Disease

The Proteins and Amino Acidsspotlight: Vegetarian Eating Patterns

The Vitamins: a Functional Approachspotlight: Nutrition and Cancer Prevention

The Minerals and Water: a Functional Approachspotlight: Osteoporosis--The Silent Stalker of the Bones

Impact of Fluids and Beverages on Nutritional Healthspotlight: Fetal Alcohol Spectrum Disorder

Weight Managementspotlight: the Eating Disorders

Nutrition for Fueling Fitness and Sportspotlight: Nutrition Supplements and Sport Performance--Help or Hype

The Life Cycle: Conception Through the Later Yearsspotlight: Addressing Weight Problems in Children and Adolescents

Food Safety and the Global Food Supplyspotlight: Global Food Insecurity

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Exam 1: The Basics of Understanding Nutrition Spotlight: How Do You Tell If Its Nutrition Fact or Nutrition Fiction

Which disease is least likely to be influenced by diet?

If a food has 20 grams of fat and 300 calories per serving, what is the percentage of calories from fat in this food?

Which term is included in the acronym CARS, and is applied in determining the quality of information found on the Internet?

Okinawans are a group of Eskimos that eat a high-fat diet but still maintain good health.

The Okinawans have a lower prevalence of chronic diseases than most other cultures in the world.

_________refers to the traditional foods eaten by the people of a particular culture.

One nutrition-related Healthy People 2020 objective is to reduce the consumption of ____ in the U.S. population.

Because the U.S. media is closely regulated, nutritional information disseminated by the media is highly reliable.

List three perceived barriers for healthy eating and then give specific examples for how a busy college student might work around each of these barriers to eat healthier.

Simone is looking for scientifically supported information on nutrition, and performs an Internet search. Which criteria suggest that the site features unreliable information?

What term refers to nutrients that the body must obtain from food?

Which strategy would most likely support healthy eating when dining out?

The Pursuit of a Healthy Dietspotlight: a Tapestry of Cultures and Cuisines

Anatomy for Nutritions Sakespotlight: Gut Feelings--Common Digestive Problems

The Carbohydrates: Sugar, Starch, and Fiberspotlight: Sweet Talk--Alternatives to Sugar

The Lipids: Fats and Oilsspotlight: Diet and Heart Disease

The Proteins and Amino Acidsspotlight: Vegetarian Eating Patterns

The Vitamins: a Functional Approachspotlight: Nutrition and Cancer Prevention

The Minerals and Water: a Functional Approachspotlight: Osteoporosis--The Silent Stalker of the Bones

Impact of Fluids and Beverages on Nutritional Healthspotlight: Fetal Alcohol Spectrum Disorder

Weight Managementspotlight: the Eating Disorders

Nutrition for Fueling Fitness and Sportspotlight: Nutrition Supplements and Sport Performance--Help or Hype

The Life Cycle: Conception Through the Later Yearsspotlight: Addressing Weight Problems in Children and Adolescents

Food Safety and the Global Food Supplyspotlight: Global Food Insecurity

Filters