Question 1

Most of the energy you burn is due to:

Accepted Answer

A)  basal metabolism 
B)  physical activity 
C)  thermic effect of food 
D)  all of the above 
A)  basal metabolism 
B)  physical activity 
C)  thermic effect of food 
D)  all of the above A

Question 2

The dietary intake that is used when there is not enough research to set a RDA is the:

Accepted Answer

A)  Dietary Reference Intake 
B)  Estimated Average Requirement 
C)  Tolerable Upper Intake Level 
D)  Adequate Intake 
A)  Dietary Reference Intake 
B)  Estimated Average Requirement 
C)  Tolerable Upper Intake Level 
D)  Adequate Intake D

Question 3

The range of intakes for a particular nutrient that is associated with reduced risk of chronic disease is:

Accepted Answer

A)  RDA 
B)  UL 
C)  EER 
D)  AMDR 
A)  RDA 
B)  UL 
C)  EER 
D)  AMDR D

Question 4

Which nutrient takes the longest to exit from the stomach?

Accepted Answer

A)  carbohydrate 
B)  protein 
C)  fat 
D)  water 
A)  carbohydrate 
B)  protein 
C)  fat 
D)  water

Question 5

Sugars are a type of:

Accepted Answer

A)  carbohydrate 
B)  lipids 
C)  protein 
D)  vitamin 
A)  carbohydrate 
B)  lipids 
C)  protein 
D)  vitamin

Question 6

Producing beef is very sustainable.

Accepted Answer

A) True 
 B)False

Question 7

Phytochemicals are found in plant foods such as broccoli.

Accepted Answer

A) True 
 B)False

Question 8

Foods high in protein include:

Accepted Answer

A)  whole grains 
B)  fruits and vegetables 
C)  meat and poultry 
D)  all of the above 
A)  whole grains 
B)  fruits and vegetables 
C)  meat and poultry 
D)  all of the above

Question 9

Lipids provide _____ kcalories per gram.

Accepted Answer

A)  4 
B)  5 
C)  7 
D)  9 
A)  4 
B)  5 
C)  7 
D)  9

Question 10

An acid found in the stomach helps:

Accepted Answer

A)  absorb alcohol 
B)  destroy harmful bacteria 
C)  destroy important vitamins 
D)  all of the above 
A)  absorb alcohol 
B)  destroy harmful bacteria 
C)  destroy important vitamins 
D)  all of the above

Question 11

A nutrient that does not provide kcalories is:

Accepted Answer

A)  carbohydrate 
B)  protein 
C)  iron 
D)  fat 
A)  carbohydrate 
B)  protein 
C)  iron 
D)  fat

Question 12

Which step can chefs take to have a sustainable kitchen?

Accepted Answer

A)  source local foods 
B)  buy organic 
C)  buy sustainable fish 
D)  start a garden 
E)  all of the above 
A)  source local foods 
B)  buy organic 
C)  buy sustainable fish 
D)  start a garden 
E)  all of the above

Question 13

Briefly describe three things a chef can do to embrace sustainability in the kitchen.

Accepted Answer

Source local farms, use farm-to-table co

Question 14

Our choice of diet strongly influences whether we will get certain diseases such as heart disease.

Accepted Answer

A) True 
 B)False

Question 15

The BMR for women when compared to men is:

Accepted Answer

A)  lower than for men 
B)  higher than for men 
C)  about the same 
D)  hard to compare 
A)  lower than for men 
B)  higher than for men 
C)  about the same 
D)  hard to compare

Question 16

Your food choices are influenced by:

Accepted Answer

A)  food cost 
B)  food convenience 
C)  social situations 
D)  emotions 
E)  all of the above 
A)  food cost 
B)  food convenience 
C)  social situations 
D)  emotions 
E)  all of the above

Question 17

Nutrients that either cannot be made in the body or cannot be made in the quantities needed by the body are called:

Accepted Answer

A)  essential nutrients 
B)  vital nutrients 
C)  organic nutrients 
D)  dense nutrients 
A)  essential nutrients 
B)  vital nutrients 
C)  organic nutrients 
D)  dense nutrients

Question 18

The primary nutrition expert in the U.S. is the:

Accepted Answer

A)  registered nurse 
B)  registered dietitian/nutritionist 
C)  diet technician 
D)  nutrition consultant 
A)  registered nurse 
B)  registered dietitian/nutritionist 
C)  diet technician 
D)  nutrition consultant

Question 19

Describe five factors that influence food selection.

Accepted Answer

Flavor, cost, convenience, nut

Question 20

Which of the following is an example of a processed food?

Accepted Answer

A)  whole-grain crackers 
B)  ground beef 
C)  fresh pear 
D)  1% milk 
A)  whole-grain crackers 
B)  ground beef 
C)  fresh pear 
D)  1% milk

Most of the energy you burn is due to:

The dietary intake that is used when there is not enough research to set a RDA is the:

The range of intakes for a particular nutrient that is associated with reduced risk of chronic disease is:

Which nutrient takes the longest to exit from the stomach?

Sugars are a type of:

Producing beef is very sustainable.

Phytochemicals are found in plant foods such as broccoli.

Foods high in protein include:

Lipids provide _____ kcalories per gram.

An acid found in the stomach helps:

A nutrient that does not provide kcalories is:

Which step can chefs take to have a sustainable kitchen?

Briefly describe three things a chef can do to embrace sustainability in the kitchen.

Our choice of diet strongly influences whether we will get certain diseases such as heart disease.

The BMR for women when compared to men is:

Your food choices are influenced by:

Nutrients that either cannot be made in the body or cannot be made in the quantities needed by the body are called:

The primary nutrition expert in the U.S. is the:

Describe five factors that influence food selection.

Which of the following is an example of a processed food?

Using Food Guides, Dietary Recommendations, and Nutrition Labels to Plan Menus

Carbohydrates

Fat

Protein

Vitamins

Water and Minerals

Building Flavor and Balanced Baking

Recipe Makeovers

Balanced Menus

Handling Customers Special Nutrition Requests

Weight Management

Nutrition for All Ages

Filters

Exam 1: Introduction to Nutrition

Most of the energy you burn is due to:

The dietary intake that is used when there is not enough research to set a RDA is the:

The range of intakes for a particular nutrient that is associated with reduced risk of chronic disease is:

Which nutrient takes the longest to exit from the stomach?

Sugars are a type of:

Producing beef is very sustainable.

Phytochemicals are found in plant foods such as broccoli.

Foods high in protein include:

Lipids provide _____ kcalories per gram.

An acid found in the stomach helps:

A nutrient that does not provide kcalories is:

Which step can chefs take to have a sustainable kitchen?

Briefly describe three things a chef can do to embrace sustainability in the kitchen.

Our choice of diet strongly influences whether we will get certain diseases such as heart disease.

The BMR for women when compared to men is:

Your food choices are influenced by:

Nutrients that either cannot be made in the body or cannot be made in the quantities needed by the body are called:

The primary nutrition expert in the U.S. is the:

Describe five factors that influence food selection.

Which of the following is an example of a processed food?

Using Food Guides, Dietary Recommendations, and Nutrition Labels to Plan Menus

Carbohydrates

Fat

Protein

Vitamins

Water and Minerals

Building Flavor and Balanced Baking

Recipe Makeovers

Balanced Menus

Handling Customers Special Nutrition Requests

Weight Management

Nutrition for All Ages

Filters