Question 1

Which is NOT a characteristic of an essential nutrient?

Accepted Answer

A) It has a specific biological function. 
B) Removing it from the diet causes a reduction in biological function. 
C) Adding it to a deficient diet restores body functions back to normal if it is added before permanent damage occurs. 
D) It prevents nutrient deficiencies and chronic diseases. 
A) It has a specific biological function. 
B) Removing it from the diet causes a reduction in biological function. 
C) Adding it to a deficient diet restores body functions back to normal if it is added before permanent damage occurs. 
D) It prevents nutrient deficiencies and chronic diseases. D

Question 2

Which is true about essential fatty acids?

Accepted Answer

A) The body can make them from nonessential fatty acids. 
B) They help regulate blood pressure. 
C) They are found primarily in deep-fried foods. 
D) They are linked to increased risk of heart disease. 
A) The body can make them from nonessential fatty acids. 
B) They help regulate blood pressure. 
C) They are found primarily in deep-fried foods. 
D) They are linked to increased risk of heart disease. B

Question 3

Which is NOT a complex carbohydrate?

Accepted Answer

A) glycogen 
B) glucose 
C) fiber 
D) starch 
A) glycogen 
B) glucose 
C) fiber 
D) starch B

Question 4

Which nutrients are organic compounds?

Accepted Answer

A) water and carbohydrates 
B) carbohydrates and protein 
C) fats and minerals 
D) water and minerals 
A) water and carbohydrates 
B) carbohydrates and protein 
C) fats and minerals 
D) water and minerals

Question 5

A poor diet is a risk factor for the major chronic diseases seen today.

Accepted Answer

A) True 
 B)False

Question 6

Nutrition-related objectives of Healthy People 2020 include ________.

Accepted Answer

A) increasing fat intake, vitamin A intake, and reducing obesity 
B) reducing adult obesity, increasing calcium intake, and increasing sodium intake 
C) increasing vegetable intake, increasing calcium intake, and reducing childhood obesity 
D) lowering fat intake, increasing protein intake, and increasing blood cholesterol 
A) increasing fat intake, vitamin A intake, and reducing obesity 
B) reducing adult obesity, increasing calcium intake, and increasing sodium intake 
C) increasing vegetable intake, increasing calcium intake, and reducing childhood obesity 
D) lowering fat intake, increasing protein intake, and increasing blood cholesterol

Question 7

An inert substance with no biological activity or a fake medicine that is used in controlled experiments is called a ________.

Accepted Answer

A) placebo 
B) blind substance 
C) double-blind substance 
D) controlled substance 
A) placebo 
B) blind substance 
C) double-blind substance 
D) controlled substance

Question 8

The main function of vitamins is to ________.

Accepted Answer

A) provide the main structural building blocks of the body 
B) provide essential fatty acids 
C) enable chemical reactions in the body to occur 
D) improve digestion processes 
A) provide the main structural building blocks of the body 
B) provide essential fatty acids 
C) enable chemical reactions in the body to occur 
D) improve digestion processes

Question 9

Polysaccharides are also called simple carbohydrates.

Accepted Answer

A) True 
 B)False

Question 10

If a total of 2000 kcal were consumed (250 grams of carbohydrates, 66 grams of fat, and 102 grams of protein), what percentage of energy comes from carbohydrates, fat, and protein?

Accepted Answer

A) 30% carbohydrate, 50% fat, and 20% protein 
B) 50% carbohydrate, 35% fat, and 15% protein 
C) 20% carbohydrate, 30% fat, and 50% protein 
D) 50% carbohydrate, 30% fat, and 20% protein 250 g carbohydrates x 4 kcal/g = 1000 kcal from carbohydrates / 2000 total kcal = 0.50 = 50% of kcal from carbohydrates
66 g fat x 9 kcal/g = 594 kcal from fat / 2000 total kcal = 0.297 = 30% of kcal from fat
102 g protein x 4 kcal/g = 408 kcal from protein / 2000 total kcal = 0.204 = 20% of kcal from protein 
A) 30% carbohydrate, 50% fat, and 20% protein 
B) 50% carbohydrate, 35% fat, and 15% protein 
C) 20% carbohydrate, 30% fat, and 50% protein 
D) 50% carbohydrate, 30% fat, and 20% protein 250 g carbohydrates x 4 kcal/g = 1000 kcal from carbohydrates / 2000 total kcal = 0.50 = 50% of kcal from carbohydrates
66 g fat x 9 kcal/g = 594 kcal from fat / 2000 total kcal = 0.297 = 30% of kcal from fat
102 g protein x 4 kcal/g = 408 kcal from protein / 2000 total kcal = 0.204 = 20% of kcal from protein

Question 11

Lipids can be described as ________.

Accepted Answer

A) sugars, starches, and fibers 
B) compounds needed in minute amounts 
C) mostly fats and oils 
D) made of building blocks called amino acids 
A) sugars, starches, and fibers 
B) compounds needed in minute amounts 
C) mostly fats and oils 
D) made of building blocks called amino acids

Question 12

Family medical history is a major risk factor in the development of many nutrition-related diseases.

Accepted Answer

A) True 
 B)False

Question 13

One kilojoule is equal to 4.18 kilocalories.

Accepted Answer

A) True 
 B)False

Question 14

Major chronic diseases, such as heart disease, certain cancers, and cirrhosis of the liver may be related to ________.

Accepted Answer

A) eating a healthy diet 
B) eating a poor diet 
C) exercising regularly 
D) taking nutritional supplements 
A) eating a healthy diet 
B) eating a poor diet 
C) exercising regularly 
D) taking nutritional supplements

Question 15

The major form of lipid in foods is a ________.

Accepted Answer

A) triglyceride 
B) amino acid 
C) fatty acid 
D) glycerol 
A) triglyceride 
B) amino acid 
C) fatty acid 
D) glycerol

Question 16

The science of food; the nutrients and substances therein; their action, interaction, and balance in relation to health and disease is a definition of ________.

Accepted Answer

A) life 
B) energy metabolism 
C) nutrition 
D) food science 
A) life 
B) energy metabolism 
C) nutrition 
D) food science

Question 17

Which nutrients are inorganic substances?

Accepted Answer

A) vitamin A 
B) zinc 
C) protein 
D) thiamin 
A) vitamin A 
B) zinc 
C) protein 
D) thiamin

Question 18

Which is true about saturated fats?

Accepted Answer

A) Saturated fats raise blood cholesterol. 
B) Saturated fats tend to be solid at room temperature. 
C) Many animal fats are rich in saturated fats. 
D) Saturated fats provide 9 kilocalories per gram. 
E) All of these statements are true. 
A) Saturated fats raise blood cholesterol. 
B) Saturated fats tend to be solid at room temperature. 
C) Many animal fats are rich in saturated fats. 
D) Saturated fats provide 9 kilocalories per gram. 
E) All of these statements are true.

Question 19

A micronutrient is a substance that cannot be separated into simpler substances by chemical processes.

Accepted Answer

A) True 
 B)False

Question 20

A possible explanation for a natural phenomenon is a ________.

Accepted Answer

A) law 
B) model 
C) theory 
D) hypothesis 
A) law 
B) model 
C) theory 
D) hypothesis

Which is NOT a characteristic of an essential nutrient?

Which is true about essential fatty acids?

Which is NOT a complex carbohydrate?

Which nutrients are organic compounds?

A poor diet is a risk factor for the major chronic diseases seen today.

Nutrition-related objectives of Healthy People 2020 include ________.

An inert substance with no biological activity or a fake medicine that is used in controlled experiments is called a ________.

The main function of vitamins is to ________.

Polysaccharides are also called simple carbohydrates.

If a total of 2000 kcal were consumed (250 grams of carbohydrates, 66 grams of fat, and 102 grams of protein), what percentage of energy comes from carbohydrates, fat, and protein?

Lipids can be described as ________.

Family medical history is a major risk factor in the development of many nutrition-related diseases.

One kilojoule is equal to 4.18 kilocalories.

Major chronic diseases, such as heart disease, certain cancers, and cirrhosis of the liver may be related to ________.

The major form of lipid in foods is a ________.

The science of food; the nutrients and substances therein; their action, interaction, and balance in relation to health and disease is a definition of ________.

Which nutrients are inorganic substances?

Which is true about saturated fats?

A micronutrient is a substance that cannot be separated into simpler substances by chemical processes.

A possible explanation for a natural phenomenon is a ________.

Tools of a Healthy Diet

The Food Supply

Human Digestion and Absorption

Carbohydrates

Lipids

Proteins

Alcohol

Energy Metabolism

Energy Balance, Weight Control, and Eating Disorders

Nutrition, Exercise, and Sports

Micronutrients: Vitamins and Minerals

Micronutrients in Energy and Amino Acid Metabolism

Fluid Balance and Blood Health

Bone Health and Body Defense Systems

Nutritional Aspects of Pregnancy and Breastfeeding

Nutrition During the Growing Years

Nutrition During the Adult Years

Filters

Exam 1: The Science of Nutrition

Which is NOT a characteristic of an essential nutrient?

Which is true about essential fatty acids?

Which is NOT a complex carbohydrate?

Which nutrients are organic compounds?

A poor diet is a risk factor for the major chronic diseases seen today.

Nutrition-related objectives of Healthy People 2020 include ________.

An inert substance with no biological activity or a fake medicine that is used in controlled experiments is called a ________.

The main function of vitamins is to ________.

Polysaccharides are also called simple carbohydrates.

If a total of 2000 kcal were consumed (250 grams of carbohydrates, 66 grams of fat, and 102 grams of protein), what percentage of energy comes from carbohydrates, fat, and protein?

Lipids can be described as ________.

Family medical history is a major risk factor in the development of many nutrition-related diseases.

One kilojoule is equal to 4.18 kilocalories.

Major chronic diseases, such as heart disease, certain cancers, and cirrhosis of the liver may be related to ________.

The major form of lipid in foods is a ________.

The science of food; the nutrients and substances therein; their action, interaction, and balance in relation to health and disease is a definition of ________.

Which nutrients are inorganic substances?

Which is true about saturated fats?

A micronutrient is a substance that cannot be separated into simpler substances by chemical processes.

A possible explanation for a natural phenomenon is a ________.

Tools of a Healthy Diet

The Food Supply

Human Digestion and Absorption

Carbohydrates

Lipids

Proteins

Alcohol

Energy Metabolism

Energy Balance, Weight Control, and Eating Disorders

Nutrition, Exercise, and Sports

Micronutrients: Vitamins and Minerals

Micronutrients in Energy and Amino Acid Metabolism

Fluid Balance and Blood Health

Bone Health and Body Defense Systems

Nutritional Aspects of Pregnancy and Breastfeeding

Nutrition During the Growing Years

Nutrition During the Adult Years

Filters