Deck 1: The Science of Nutrition

Question 1

Lipids can be described as ________.

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

Answer 1

C

Question 2

Energy-yielding nutrients include ________.

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

Answer 2

B

Question 3

An important function of carbohydrates is to ________.

A)supply energy
B)provide amino acids
C)absorb and transport vitamins
D)promote growth and tissue repair

Answer 3

A

Question 4

Examples of water-soluble vitamins include ________.

A)vitamins A and E
B)vitamins D and K
C)vitamin C and the B-vitamins
D)calcium and iron

Question 5

Proteins can be described as ________.

A)sugars,starches,and fibers
B)mostly fats and oils
C)made of building blocks called amino acids
D)inorganic molecules regulating chemical reactions and comprising part of some body structures

Question 6

The leading cause of nutrition-related death in the United States is ________.

A)heart disease
B)homicide
C)suicide
D)cancer

Question 7

The main structural material of the body is ________.

A)lipid
B)carbohydrate
C)protein
D)minerals

Question 8

Glucose is classified as a ________.

A)simple sugar
B)dietary starch
C)polysaccharide
D)dietary fiber

Question 9

Macronutrients are needed in _______ quantities in the diet.

A)gram
B)milligram
C)microgram

Question 10

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

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

Question 11

Complex carbohydrates not broken down by digestive processes are ________.

A)glycogen
B)enzymes
C)fiber
D)starches

Question 12

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

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

Question 13

Carbohydrates can be described as ________.

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 14

Proteins are formed by linking together ________.

A)fatty acids
B)amino acids
C)glycerol
D)nitrogen groups

Question 15

The major form of lipid in foods is a(n)________.

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

Question 16

A triglyceride is an example of a ________.

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

Question 17

Which of the following are sources of carbohydrates?

A)grains
B)fruits
C)vegetables
D)All of these are sources of carbohydrates.

Question 18

The main function of vitamins is to ________.

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 19

Which is NOT a complex carbohydrate?

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

Question 20

Sugars,starches,and dietary fibers are examples of ________.

A)proteins
B)vitamins
C)carbohydrates
D)minerals

Question 21

A possible explanation for a natural phenomenon is a ________.

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

Question 22

_____ dictate the types and amounts of nutrients in food that will be transformed and reassembled into body structures and compounds.

A)Supply and demand
B)Genes
C)Cell proteins
D)Dietary choices

Question 23

Most North Americans could improve their diets by ________.

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 24

In North America,food choices are guided mainly by ________.

A)hunger
B)the physical need for food
C)appetite
D)culture

Question 25

The main objective of Healthy People 2020 is to help Americans ________.

A)attain high-quality,longer lives free from preventable death and disease
B)lose weight and increase vegetable intake
C)by promoting intake of minerals among those age 2 years and older
D)increase intake of fruits,vegetables,and whole grains

Question 26

An evaluation of nutritional health includes ________.

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

Question 27

Which of the following is the term for a food that provides health benefits beyond the vitamins and minerals it contains?

A)Functional food
B)Formative food
C)Phytonutrient
D)Probiotic

Question 28

Many factors influence food choices.Which factor relates to the knowledge,beliefs,religion,and traditions shared by a group of people?

A)food marketing
B)lifestyle
C)education and occupation
D)culture

Question 29

Nutrition-related objectives of Healthy People 2020 include ________.

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 30

An environmental assessment includes studying a person's ________.

A)education and economic background
B)family medical history
C)usual dietary intake
D)medication use

Question 31

Energy trapped by the body from food is used to ________.

A)build new compounds
B)move the muscles
C)transmit nerve impulses
D)balance ions within cells
E)perform all of these functions

Question 32

When body systems are operating normally and nutrient stores are being maintained,an individual is said to be ________.

A)in optimal nutritional status
B)in a state of overnutrition
C)experiencing undernutrition
D)experiencing malnutrition

Question 33

A vital component of the body,acting as a solvent,lubricant,temperature regulator,and transport medium,is ________.

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

Question 34

Which is a trace mineral?

A)sodium
B)calcium
C)iron
D)potassium

Question 35

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

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

Question 36

"The amount of heat required to raise the temperature of 1000 grams of water one degree Celsius" is the definition of ________.

A)energy
B)kilojoule
C)kilocalorie
D)physiological fuel value

Question 37

In North America,the main sources of protein are ________.

A)rice,beans,and corn
B)meat and pasta
C)meat,seafood,and dairy products
D)pasta,breads,and potatoes

Question 38

Which factor(s)affect food choice?

A)social needs
B)food cost
C)food marketing
D)lifestyle
E)All of these factors affect food choice

Question 39

Phytochemicals are ________.

A)available in vitamin and mineral supplements only
B)essential parts of a diet
C)chemicals found in plants and animal products
D)plant substances that provide health benefits

Question 40

Minerals are needed for ________.

A)skeletal system
B)functioning of the nervous system
C)water balance
D)All of these choices are correct.

Question 41

Phytochemicals are physiologically active compounds that are considered essential nutrients.

Question 42

Overnutrition can lead to excess stores of nutrients.

Question 43

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

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

Question 44

In the U.S.,dietary supplements are rigorously regulated by the Food and Drug Administration.

Question 45

A study that examines changes in health as people move from one country to another is called a ________.

A)cohort study
B)migrant study
C)case-control study
D)control group study

Question 46

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

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

Question 47

A clinical sign of a nutrient deficiency is one that is not apparent to a health-care provider,such as aches and pains.

Question 48

Vitamins can be divided into 3 groups: water-soluble,fat-soluble,and alcohol-soluble.

Question 49

Water-soluble vitamins are excreted more readily than fat-soluble vitamins.

Question 50

People in the United States today are more at risk for overnutrition than undernutrition.

Question 51

An animal model is a disease in laboratory animals that closely mimics a human disease.

Question 52

Zoochemicals are physiologically active compounds found in plants.

Question 53

A study that compares matched individuals with and without a known medical condition is known as a ________.

A)double-blind study
B)matched study
C)case-control study
D)control group study

Question 54

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

Question 55

In the future,gene therapy may help to treat inherited diseases.

Question 56

The term "fats" refers to lipids that are liquid at room temperature.

Question 57

In a double-blind study,who knows which participants are getting the treatment or placebo?

A)only the researchers
B)only the participants
C)only an independent third party
D)both the researchers and participants

Question 58

A Kilocalorie measures the amount of heat energy.

Question 59

Polysaccharides are also called simple carbohydrates.

Question 60

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

Question 61

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

Question 62

Which is a limitation of nutritional assessment?

A)Many signs and symptoms of nutrient deficiency disease are not very specific.
B)Many signs and symptoms of nutrient deficiency disease take a long time to occur.
C)It is hard to link many signs and symptoms to dietary intake.
D)All of these are limitations of nutritional assessment.

Question 63

A health problem associated with high dietary fat intake is ________.

A)cataracts
B)lung cancer
C)colon cancer
D)osteoporosis

Question 64

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

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

Question 65

Which nutrients regulate body processes?

A)Proteins and carbohydrates
B)Carbohydrates,some lipids,and water
C)Some lipids,some vitamins,and some minerals.
D)All nutrients help regulate body processes.

Question 66

Supplement manufacturers must prove the supplement is safe before they can sell it in the U.S.

Question 67

Which is NOT a characteristic of an essential nutrient?

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.

Question 68

A snack bar contains about 17 grams of carbohydrates,1 gram of fat,and 1 gram of protein.How many kcals does it contain?

A)19
B)43
C)81
D)210 17 g carbohydrates x 4 kcal/g = 68 kcal from carbohydrates
1 g fat x 9 kcal/g = 9 kcal from fat
1 g protein x 4 kcal/g = 4 kcal from protein
68 + 9 + 4 = 81 total kcal

Question 69

Which is NOT true of water?

A)It is a medium for transporting nutrients throughout the body.
B)It is an organic substance.
C)It is the nutrient needed in the largest quantity.
D)It acts as a lubricant in the body.

Question 70

A health problem NOT associated with low intake of fruits and vegetables is ________.

A)colon cancer
B)liver disease
C)cataracts
D)lung cancer

Question 71

Which element is found in protein,but not in carbohydrates?

A)Nitrogen
B)Carbon
C)Hydrogen
D)Oxygen

Question 72

One slice of bread contains 18 g carbohydrates,4 g protein,and 1.5 g fat.Approximately how many kcal are in one slice?

A)24
B)94
C)100
D)210

Question 73

Which nutrient is an inorganic substance?

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

Question 74

Undernutrition can lead to ________.

A)depleted nutrient stores
B)slowdown in metabolic processes
C)few symptoms in the early stages
D)All of these responses are correct.

Question 75

An example of anthropometric assessment is _________.

A)analyzing compounds in the blood
B)assessing the ability to walk
C)measuring skinfold thickness
D)taking a medical history

Question 76

What health practices would reduce the risk for chronic diseases?

A)Eating a healthful diet
B)Not smoking and limiting alcohol intake
C)Limiting stress or adjusting the causes of the stress
D)All of these choices are correct.

Question 77

Which is true about essential fatty acids?

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.

Question 78

Which nutrients are organic compounds?

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

Question 79

Which nutrients do NOT provide energy?

A)water and carbohydrate
B)minerals and vitamins
C)vitamins and protein
D)water,minerals,and lipids

Question 80

Which is true about saturated fats?

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.