Deck 1: Overview of Nutrition and Health

Question 1

Many Americans enjoy turkey and pumpkin pie at Thanksgiving due to:

A) habit.
B) associations.
C) values.
D) emotional state.
E)  age.

Answer 1

B

Question 2

Choose the ultra-processed food that should be eaten sparingly.

A) soft drinks, corn chips, and toaster pastries
B) oils, fats, flours, and refined starches
C) vegetables, legumes, fruit, seafood, eggs, and nuts
D) milk, yogurt, cheese, and eggs
E) fruit, meat, nuts, and fish

Answer 2

A

Question 3

An excess intake of protein can never lead to becoming overweight.

Answer 3

False

Question 4

Which of the following foods best exemplifies the Mediterranean culture?

A) soybeans, squid, rice, peanuts
B) tomatoes, olives, fish, mozzarella cheese
C) tortillas, corn, avocado, refried beans
D) black-eyed peas, biscuits, peaches, beef
E) rice, pineapple, chicken, chili peppers

Question 5

Consuming nutrient-dense foods can help control your kcalorie intake.

Question 6

All of the following nutrients are organic EXCEPT:

A) vitamins.
B) fat.
C) protein.
D) minerals.
E) carbohydrates.

Question 7

Minerals and water are organic and yield energy in the human body.

Question 8

The Dietary Reference Intakes reflect the collaborative efforts of scientists to produce a set of standards for the amount of energy, nutrients, and other dietary components that best support health.

Question 9

A carton of yogurt claims that it is fat free, and the Nutrition Facts panel indicates the product contains 5 grams of fat per serving. This product can legally make this claim.

Question 10

A package of prunes states that the product is a good fiber source, and the Nutrition Facts panel indicates the product contains 12% of the Daily Value for dietary fiber. This product can legally make this claim.

Question 11

To ensure that the vitamin and mineral recommendations meet the needs of as many people as possible, the recommendations are set near the top end of the range of the population's estimated average requirements.

Question 12

Dietary Reference Intakes are values that are appropriate to use for planning and assessing diets for individuals and groups.

Question 13

Some nutritionists are registered dietitians, but others are self-described experts whose training is minimal or nonexistent.

Question 14

Orange juice fortified with calcium to help build strong bones is an example of a(n):

A) phytochemical.
B) structure-function claim .
C) nutrient claim .
D) h ealth claim .
E) ethnic food.

Question 15

A package of cookies claims that the cookies are low kcalorie, and the Nutrition Facts panel indicates that each cookie provides 70 kcalories. This product can legally make this claim.

Question 16

You are at a friend's house and he offers to share a snack. You eat some even though you aren't hungry primarily because of:

A) emotional state.
B)  associations.
C) social interaction.
D) ethnic heritage.
E) availability.

Question 17

Which of the following statements about vitamins is true?

A) They are inorganic.
B) They facilitate the release of energy from the other three organic nutrients.
C) They are the medium in which all of the body's processes take place.
D) They provide energy to the body.
E) They are all non-essential nutrients.

Question 18

Personal preference plays a significant part in the food choices of an individual. Widely shared preferences include:

A) a desire for sour tastes.
B) significant nutritional value.
C) tastes for salt and sugar.
D)  a craving for protein.
E)  avoidance of organic food.

Question 19

Bioactive food components, or phytochemicals, may increase the risk of cancer.

Question 20

The kcalorie content of a food depends on how much it contains of each of the following:

A) carbohydrate, fat, and protein.
B) carbohydrate, fat, and minerals.
C) carbohydrate, fat, and vitamins.
D) protein, fat, and minerals.
E) fat, vitamins, and minerals.

Question 21

Which of the following does NOT yield energy for the body?

A) carbohydrate
B) protein
C) alcohol
D) vitamins
E) fat

Question 22

Which statement about Dietary Reference Intakes is false ?

A) The DRI are designed to merely prevent nutrient deficiency diseases.
B) The DRI focus on disease prevention.
C) The DRI focus on adequacy of nutrients.
D) The DRI apply to the diets of individuals.
E) The DRI reflect research from both the U.S. and Canada.

Question 23

An individual's Estimated Energy Requirement (EER) is an indicator of adequate:

A) bone loss.
B) body weight.
C) obvious signs of malnutrition.
D) body fat.
E) illness.

Question 24

Which of the following Dietary Reference Intake categories is most appropriately used to develop and evaluate nutrition programs for groups?

A) Estimated Average Requirement
B) Tolerable Upper Intake Level
C) Adequate Intake
D) Recommended Dietary Allowance
E) Estimated Energy Requirement

Question 25

A good indicator of an adult's appropriate energy intake is a:

A) standard  height.
B) low  bone density.
C) characteristic elbow breadth.
D) poor appetite.
E) well planned diet.

Question 26

Consumers who take vitamin/mineral supplements should be aware that excessive intakes can pose hazards and refer to which values of the Dietary Reference Intakes?

A) Adequate Intake (AI)
B) Estimated Average Requirement (EAR)
C) Recommended Dietary Allowance (RDA)
D) Tolerable Upper Intake Level (UL)
E) Estimated Energy Requirement (EER)

Question 27

The essential nutrients are those:

A) the body can make for itself.
B) that are predominant in most foods.
C) that must be obtained from foods.
D) included in the main DRI table.
E) that contribute to weight gain.

Question 28

Dietary Reference Intakes may be used to:

A) treat persons with diet-related illnesses.
B) assess dietary nutrient adequacy.
C) specify the minimum daily intake of all nutrients.
D) design weight-loss plans.
E) make nutrient recommendations for adults only.

Question 29

The data collected in nutrition surveys is used by the government to:

A) establish public policy on nutrition education.
B) regulate nutrition labeling on food products.
C) decide what nutrition issues will be granted funds for research.
D) assess the effectiveness of government publications about nutrition.
E) guide decisions on new product development.

Question 30

Dietary Reference Intakes are designed to:

A) recommend numbers of servings of food to eat per day.
B) help food manufacturers decide on product contents and processing methods.
C) meet minimum nutrient needs to prevent malnutrition in people.
D) specify nutrient needs that best support the health of people in the United States and Canada.
E) provide daily value recommendations for children only.

Question 31

Vitamins provide ____ kcalories per gram.

A) 0
B) 4
C) 7
D) 9
E) 27

Question 32

How many kcalories are provided by a food that contains 25 g carbohydrate, 6 g protein, and 5 g fat?

A) 172
B) 169
C) 142
D) 102
E) 188

Question 33

The Recommended Dietary Allowances:

A) are designed primarily to prevent toxicities.
B) are set when there is a lack of scientific data to generate an Adequate Intake.
C) focus on all dietary components.
D) are the same as the Adequate Intakes (AI) guidelines.
E) are the foundation of the Dietary Reference Intakes.

Question 34

How many fat kcalories are in a food that contains 15 grams of fat?

A) 60
B) 105
C) 135
D) 215
E) 300

Question 35

Your friend always refers to meat as protein. You try to correct her by stating that:

A) practically all foods contain mixtures of the energy-yielding nutrients.
B) protein is not the predominant nutrient in meat.
C) protein-rich foods are always high in fat.
D) meat contains more carbohydrate than protein.
E) protein is an inorganic nutrient.

Question 36

Which of the following is a pure carbohydrate?

A) oil
B) cornbread
C) sugar
D) water
E) spinach

Question 37

Which energy-yielding food is pure fat?

A) legumes
B) beef
C) potato
D) oil
E) corn

Question 38

According to the DRI committee, fat should provide what percentage of daily kcalories?

A) 45-65%
B) 20-35%
C) 10-35%
D) 8-21%
E) 65-75%

Question 39

Which nutrient has the greatest energy density?

A) carbohydrate
B) protein
C) fat
D) vitamins
E) alcohol

Question 40

Alcohol:

A) is a nutrient.
B) promotes maintenance and repair in the body.
C) contributes to body fat.
D) is not metabolized into energy.
E) is a phytochemical.

Question 41

Health care professionals can be most successful at motivating others to become more physically active when they:

A) design age-specific programs.
B) develop workplace wellness programs.
C) deliver weekly lectures on the topic.
D) demonstrate a physically active lifestyle.
E) include regular physical activity as a component of therapy.

Question 42

Major reports regarding the contribution of diet and nutrition status to the health of the people of the United States depend on information collected by the :

A) Continuing Survey of Food Intakes by Individuals.
B) Healthy People program.
C) Nationwide Food Consumption Survey.
D) National Nutrition Monitoring program.
E) Supplemental Nutrition Assistance Program

Question 43

Nutrient-dense foods:

A) are iron rich.
B) contain a mixture of carbohydrate, fat, and protein.
C) carry nutrient labeling information.
D) deliver the most nutrients for the smallest number of kcalories.
E) contain an excess of added sugars.

Question 44

Running at a pace of 5 miles/hour is an example of a:

A) vigorous-intensity physical activity.
B) moderate-intensity physical activity.
C) muscle-strengthening physical activity.
D) anaerobic physical activity.
E) flexibility physical activity.

Question 45

You are advising a client on components of the Dietary Guidelines for Americans . Which of the following would you include in your advice?

A) Increase intake of vegetables and fruits.
B) Decrease intake of milk and milk products to two cups per day.
C) Decrease intake of whole grains and other complex carbohydrates.
D) Increase intake of trans fats and saturated fats.
E) Avoid all carbohydrates.

Question 46

Foods such as potato chips, candy, and colas are called empty-kcalorie foods because they:

A) are inexpensive.
B) are lacking in calories.
C) provide calories but few nutrients.
D) should be eaten in moderation.
E) contain very little fat.

Question 47

According to the USDA Food Patterns, how many cup(s) of milk or the equivalent in milk products should someone who needs 2000 kcal/day should consume?

A) one
B) two
C) three
D) four
E) five

Question 48

One of the first nutritional surveys taken before World War II suggested:

A) at least 90% of the population had adequate nutritional intakes.
B) 75% of the population needed to change their eating habits.
C) less than 5% of the population were eating appropriately.
D) up to one-third of the population might be eating poorly.
E) national nutrition surveys did not reflect the actual eating patterns of Americans.

Question 49

The six diet planning principles are:

A) adequacy, B vitamins, carbohydrates, meat, variety, and portion control.
B) abundance, balance, carbohydrates, moderation, vegetables, and variety.
C) adequacy, balance, kcalorie control, moderation, variety, and nutrient density.
D) abundance, B vitamins, kcalorie control, milk, vegetables, and nutrient density.
E) adequacy, carbohydrate restriction, kcalorie control, moderation, variety, and nutrient density.

Question 50

A client consumes the following foods from the grain group of the USDA Food Patterns: ¹/₂ cup oatmeal, 2 slices of bread, 3 cups popped popcorn, and 1 cup pasta. How many ounce equivalents did the client consume?

A) 2
B) 4
C) 6
D) 8
E) 10

Question 51

The USDA Food Intake Patterns encourage the greatest consumption of which of the following nutrients?

A) seafood
B) fruit
C) dairy products
D) beans
E) vegetables

Question 52

Research confirms that a common contributor to three of the top five causes of death is:

A) undernutrition.
B) overnutrition.
C) depression.
D) vitamin deficiency.
E) alcohol consumption.

Question 53

The USDA Food Intake Patterns:

A) do not emphasize nutrient-dense foods within each food group.
B) are a very rigid guide for providing a balanced diet.
C) fail to encourage the consumption of whole grains.
D) do not specify portion sizes.
E) builds a diet from categories of foods that are similar in vitamin and mineral content.

Question 54

Which of the following has the highest nutrient density?

A) lamb, ice cream, and pre-sweetened cereal
B) whole-grain bread, poultry, and skim milk
C) cottage cheese, sweet potatoes, and ham
D) dried apples, legumes, and pancakes
E) cheddar cheese, carrots, and bagels

Question 55

Which of the following foods would provide the highest nutrient density for calcium?

A)  cheddar cheese
B) fat-free milk
C) ice cream
D) frozen yogurt
E) soy milk

Question 56

You are assessing your own diet. Which of the following would be the most practical tool to use?

A) www.ChooseMyPlate.gov
B) EARs
C) DVs
D) Dietary Guidelines for Americans
E) Individual food labels

Question 57

For comparison purposes, three ounces of meat can be visualized as being about the size of:

A) a 9-volt battery.
B) a CD case.
C) a deck of cards.
D) a paperback book.
E) a golf ball.

Question 58

Which type of physical activities are recommended by the ACSM for developing and maintaining fitness?

A) cardiorespiratory, strength, and flexibility training
B) a balance of low-, moderate-, and vigorous-intensity activities
C) aerobic physical activity only
D) a combination of team sports and brisk walking
E) competitive bodybuilding

Question 59

How often does Healthy People set new goals for improving the nation's health?

A) every year
B) every 5 years
C) every 7 years
D) every 10 years
E) every 20 years

Question 60

Which group is not a basic food group included in the USDA Food Patterns?

A) milk and milk products group
B) vegetables group
C) fruits group
D) grains group
E) solid fats and added sugars group

Question 61

"Calcium builds strong bones" is an example of:

A) qualified health claims.
B) structure-function claims.
C) scientific evidence.
D) unsupported claims.
E) nutrient claims.

Question 63

A set of nutrient standards designed strictly for use on food labels is called the:

A) Recommended Dietary Allowances.
B) Dietary Reference Intakes.
C) Daily Values.
D) MyPlate guidelines.
E) Nutrient claims

Question 64

List the six principles of diet planning and briefly describe each one.

Question 65

You make an appointment to see a nutrition expert. In her office, a bachelor's degree diploma from an accredited university hangs on the wall next to a certificate of completion of a dietetic internship. This person is most likely a:

A) dietetic technician.
B) registered dietitian.
C) nutritionist.
D) nutrition consultant.
E) physician.

Question 66

A product featuring a qualified health claim on its label:

A) must have the highest degree of scientific support for that claim.
B) must provide an insert with a detailed explanation of the scientific support backing the claim.
C) cannot be sold.
D) must bear a statement explaining the degree of scientific evidence backing the claim.
E) must be sold at a higher price that a similar product without a qualified health claim.

Question 67

List and briefly describe the major categories of Dietary Reference Intakes and their uses.

Question 68

To be labeled as "healthy," a food must be low in total, saturated fat, cholesterol, and sodium, and contain at least what percentage of the DV for vitamin A, vitamin C, iron, calcium, protein, or fiber?

A) 5
B) 10
C) 15
D) 20
E) 50

Question 69

You are searching the Internet for a credible source of nutrition information. Which of the following would be your best option?

A) government health agency.
B) national health food store chain.
C) multi-level marketing company that sells supplements.
D) popular fitness magazine.
E) a site that requires your credit card for access

Question 70

Provide a rationale for the following statement: "Too much meat is just as fattening as too many potatoes."

Question 71

Which health claim linking nutrients and food constituents to disease is not reliable?

A) Calcium may reduce osteoporosis risk.
B) Zinc may enhance immune system response.
C) Folate may reduce neural tube defects risk.
D) Vegetables may reduce cancer risk.
E) Sodium reduces hypertension risk.

Question 72

Bob is reviewing information about a new supplement. Which of the following would be considered valid information and not a quackery warning sign?

A) "quick and easy fix guaranteed"
B) "cures all ailments"
C) a simple conclusion drawn from a complex study
D) an abstract published on the National Library of Medicine ( NLM) PubMed website
E) personal testimonials

Question 73

Identify characteristics of the Daily Values used on food labels, and explain their appropriate uses.

Question 74

The FDA advises consumers that:

A) a product that is labeled as "natural" and "non-toxic" is always safe to use.
B) products based on "ancient remedies" are preferable to those based on modern "scientific breakthroughs."
C) they should be suspicious of product claims that use impressive-sounding medical terms.
D) an offer of a "money-back" guarantee from the manufacturer means the product is more likely to be effective.
E) personal testimonials effectively back up scientific validity.

Question 75

Which statement is true regarding nutrition information on food labels?

A) The 20 most frequently eaten fresh fruits and vegetables must be sold in packages with nutrition labels on them.
B) Food manufacturers held to strict standards, called standards of identity, are not required to list ingredients on their labels.
C) Nutrition information is not required on the labels of raw meat and poultry products.
D) Plain coffee, tea, spices and other foods containing few nutrients are exempt from nutrition labeling requirements.
E) Food imported from other countries is not required to be sold with nutrition labels.

Question 76

Identify and give an example of several factors that influence food choices.

Question 77

From the list of benefits of a physically active lifestyle presented in your text, choose six that apply directly to you and explain why.

Question 78

The Nutrition Facts label must contain information about which minerals, according to labeling standards?

A) calcium, iron and potassium
B) calcium and magnesium
C) zinc and potassium
D) iron and zinc
E) calcium and Vitamin D