Question 1

The study of the distribution of disease in human populations is ________.

Accepted Answer

A) epidemiology 
B) dermatology 
C) statistics 
D) biometry 
A) epidemiology 
B) dermatology 
C) statistics 
D) biometry

Question 2

Cooking is more likely to destroy fat-soluble vitamins than water-soluble vitamins.

Accepted Answer

A) True 
 B)False

Question 3

About 50% of the American dietary intake of carbohydrate is derived from ________.

Accepted Answer

A) animal sources 
B) dietary fats and oils 
C) dietary starches 
D) dietary fiber 
A) animal sources 
B) dietary fats and oils 
C) dietary starches 
D) dietary fiber

Question 4

Carbohydrates can be described as ________.

Accepted Answer

A) sugars, starches, and fibers 
B) compounds needed in tiny amounts 
C) made of building blocks called amino acids 
D) inorganic molecules regulating chemical reactions and comprising part of some body structures 
A) sugars, starches, and fibers 
B) compounds needed in tiny amounts 
C) made of building blocks called amino acids 
D) inorganic molecules regulating chemical reactions and comprising part of some body structures

Question 5

An evaluation of nutritional health includes ________.

Accepted Answer

A) anthropometric measurements 
B) dietary assessment 
C) biochemical assessment 
D) medical history 
E) All of these choices are correct 
A) anthropometric measurements 
B) dietary assessment 
C) biochemical assessment 
D) medical history 
E) All of these choices are correct

Question 6

Most North Americans could improve their diets by ________.

Accepted Answer

A) eating more foods rich in vitamins A and E 
B) increasing sodium intake 
C) lowering iron and calcium intake 
D) eating fewer whole-grain breads 
A) eating more foods rich in vitamins A and E 
B) increasing sodium intake 
C) lowering iron and calcium intake 
D) eating fewer whole-grain breads

Question 7

Nutrients causing some signs of poor health when consumed in less than adequate amounts are called ________.

Accepted Answer

A) essential nutrients 
B) nonessential nutrients 
C) nutritional supplements 
D) trace nutrients 
A) essential nutrients 
B) nonessential nutrients 
C) nutritional supplements 
D) trace nutrients

Question 8

Energy-yielding nutrients include ________.

Accepted Answer

A) vitamins, minerals, and water 
B) carbohydrates, proteins, and fats 
C) trace minerals and fat-soluble vitamins 
D) iron, vitamin C, and potassium 
A) vitamins, minerals, and water 
B) carbohydrates, proteins, and fats 
C) trace minerals and fat-soluble vitamins 
D) iron, vitamin C, and potassium

Question 9

Kilojoules and kilocalories both measure heat.

Accepted Answer

A) True 
 B)False

Question 10

Phytochemicals are physiologically active compounds that are considered essential nutrients.

Accepted Answer

A) True 
 B)False

The study of the distribution of disease in human populations is ________.

Cooking is more likely to destroy fat-soluble vitamins than water-soluble vitamins.

About 50% of the American dietary intake of carbohydrate is derived from ________.

Carbohydrates can be described as ________.

An evaluation of nutritional health includes ________.

Most North Americans could improve their diets by ________.

Nutrients causing some signs of poor health when consumed in less than adequate amounts are called ________.

Energy-yielding nutrients include ________.

Kilojoules and kilocalories both measure heat.

Phytochemicals are physiologically active compounds that are considered essential nutrients.

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

The study of the distribution of disease in human populations is ________.

Cooking is more likely to destroy fat-soluble vitamins than water-soluble vitamins.

About 50% of the American dietary intake of carbohydrate is derived from ________.

Carbohydrates can be described as ________.

An evaluation of nutritional health includes ________.

Most North Americans could improve their diets by ________.

Nutrients causing some signs of poor health when consumed in less than adequate amounts are called ________.

Energy-yielding nutrients include ________.

Kilojoules and kilocalories both measure heat.

Phytochemicals are physiologically active compounds that are considered essential nutrients.

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