Deck 1: Overview of Nutrition and Health

Question 1

The reason that most of us enjoy turkey and pumpkin pie at Thanksgiving is because of our:

A)habits.
B)associations.
C)values.
D)emotional states.
E)age.

Answer 1

B

Question 2

Consuming nutrient-dense foods can help control one's kcalorie intake. ​

Answer 2

True

Question 3

Vitamins:

A)are inorganic.
B)facilitate the release of energy from the energy-yielding nutrients.
C)facilitate all of the body's biochemical reactions.
D)provide energy to the body.
E)are directly responsible for a food's energy density.

Answer 3

B

Question 4

An example of an inorganic nutrient class is:

A)carbohydrates.
B)fats.
C)proteins.
D)minerals.
E)triglycerides.

Question 5

The diets of some ethnic groups typically do not include:

A)milk.
B)green leafy vegetables.
C)grains and grain products.
D)meat and meat products.
E)fish and seafood.

Question 6

The Nutrition Facts panel on a package of prunes indicates that the product contains 12% of the Daily Value for dietary fiber; therefore, this product can legally make the claim that it is a good source of fiber. ​

Question 7

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)craving bitter flavors.

Question 8

The kcalorie content of a food is NOT dependent on how much _____ it contains.

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

Question 9

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 10

There is no nationally accepted definition for the term nutritionist . ​

Question 11

The ingredients list on a food label must list the ingredients in descending order of predominance by weight. ​

Question 12

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

Question 13

A package of cookies that, according to the Nutrition Facts panel, contains 70 kcalories per serving, can legally claim to be low kcalorie food. ​

Question 14

The Nutrition Facts panel of a carton of yogurt indicates that it contains 5 grams of fat per serving; therefore, this product can legally claim to be fat free.

Question 15

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

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

Question 16

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

Question 17

Which foods best exemplify the Asian 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)couscous, polenta, bulgur, corn ​

Question 18

You are at a friend's house for dinner and high-fat foods are being served. You go ahead and consume these foods primarily because of:

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

Question 19

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 are most easily used as fuel by the body.

Question 20

An excess intake of any energy nutrient can lead to weight gain. ​

Question 21

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)guide people in establishing daily energy intake levels to maintain energy balance.

Question 22

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)estimate energy needs.
E)measure empty-kcalorie foods.

Question 23

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 which nutrition issues will be granted funds for research.
D)assess the effectiveness of government publications about nutrition.
E)determine whether health providers should provide nutrition training to patients.

Question 24

The Estimated Energy Requirement (EER)is not generous because:

A)excess energy intake cannot be excreted.
B)the UL proposes tolerable upper limits for energy intake.
C)most people have energy reserves.
D)it does not address dietary fat intake.
E)energy intake deficiencies can be augmented with vitamin supplements.

Question 25

Alcohol:

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

Question 26

Which becomes a major fuel for the body only when the other fuels are unavailable? ​

A)carbohydrate
B)fat
C)protein
D)water
E)minerals ​

Question 27

Which energy-yielding food is pure fat?

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

Question 28

A good indicator that an individual's energy intake is appropriate is a:

A)standard height.
B)healthy weight.
C)characteristic elbow breadth.
D)low body protein stores.
E)clear skin tone.

Question 29

Which nutrient has the highest energy density? ​

A)carbohydrate
B)protein
C)fat
D)vitamins
E)minerals ​

Question 30

An individual's Estimated Energy Requirement (EER)is deemed adequate in the absence of:

A)bone loss.
B)weight gain or loss
C)obvious signs of malnutrition.
D)body fat.
E)tooth decay.

Question 31

Which Dietary Reference Intake category 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)Acceptable Macronutrient Distribution Ranges

Question 32

One of the first nutrition surveys, taken before World War II, suggested that:

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 may have been eating poorly.
E)one in two pregnant women did not have adequate nutritional intakes.

Question 33

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)225 ​

Question 34

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

A)nearly all foods contain mixtures of the energy-yielding nutrients.
B)protein is not the predominant nutrient in meat.
C)pr otein-rich foods are always high in fat.
D)meat contains more carbohydrate than protein.
E)protein is a catch-all term for all the organic nutrients .

Question 35

Although _____ are necessary for health, they do not yield energy. ​

A)carbohydrates
B)proteins
C)fats
D)vitamins
E)sugars ​

Question 36

According to the DRI committee, protein should provide ______ of daily kcalories. ​

A)45-65%
B)20-40%
C)10-35%
D)35-45% ​
E)0-10%

Question 37

Consumers who take vitamin/mineral supplements should be aware that excessive intakes could pose hazards, and should refer to the _____ values of the Dietary Reference Intakes.

A)Adequate Intake
B)Estimated Average Requirement
C)Recommended Dietary Allowance
D)Tolerable Upper Intake Level
E)Acceptable Macronutrient Distribution Ranges

Question 38

Plants from the bean and pea family that are rich in protein compared to other plant-derived foods are called:  ​

A)legumes.
B)fruits.
C)vegetables.
D)carbohydrates.
E)phytochemicals.

Question 39

The Recommended Diet ary 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 foundation of the Dietary Reference Intakes.
E)focus strictly on inorganic nutrients .

Question 40

A food that contains 15 grams of fat contains _____ fat kcalories. ​

A)60
B)105
C)135
D)215
E)75 ​

Question 41

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

A)2
B)4
C)7
D)8
E)9

Question 42

The 2015  Dietary Guidelines for Americans specifically recommends eating at least ________ of your grains from whole grains.

A)50%
B)100%
C)75%
D)25%
E)60%

Question 43

According to the USDA Food Guide, someone who needs 2000 kcal/day should consume _____ cup(s)of milk or the equivalent in milk products each day. ​

A)1
B)2
C)​3
D)​4
E)​5

Question 44

The 2015  Dietary Guidelines for Americans recommend that people over the age of 51 reduce their intake of sodium to _____ mg per day.

A)1500
B)2300
C)3000
D)3200
E)2500

Question 45

The six diet planning principles include:

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, balance, kcalorie control, moderation, variety, and protein.

Question 46

Healthy People is a program that sets goals every ____ years for improving the nation's health. ​

A)5
B)7
C)10
D)20
E)15

Question 47

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

A)MyPlate
B)EARs
C)DVs
D)Dietary Guidelines for Americans
E)a body mass calculator

Question 48

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 vegetable and fruit intake.
B)Decrease intake of milk and milk products to two servings per day.
C)Decrease intake of whole grains and other complex carbohydrates.
D)Increase intake of trans fats and saturated fats.
E)Increase intake of protein and decrease vegetable fibers.

Question 49

The _____ group is not included as a member of the USDA Food Patterns.

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

Question 50

The difference between the kcalories needed to supply nutrients and those needed to maintain weight is referred to as:

A)nutrient density.
B)the discretionary kcalorie allowance.
C)the recommended kcalorie allowance.
D)excess kilocalories.
E)supplementary kcalories.

Question 51

Which group of foods 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)legumes, lamb, and baked apples

Question 52

Nutrition information on food labels:

A)is required for the 20 most frequently eaten fresh fruits and vegetables.
B)does not include a list of ingredients.
C)is required for raw fish.
D)is not required for plain coffee, tea, spices and other foods containing few nutrients.
E)must include percent daily values for sugars.

Question 53

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)National Health and Nutrition Examination Survey.
C)National Nutrition Monitoring Program.
D)Nationwide Food Consumption Survey.
E)National Diet and Health Reporting Agency.

Question 54

The 2015  Dietary Guidelines for Americans recommend keeping the consumption of trans fatty acids and saturated fats to less than 10% of kilocalories per day. To do this, you should avoid eating:

A)tropical oils.
B)low-fat dairy products.
C)partially hydrogenated oils.
D)avocados, olives, and nuts.
E)peanut butter.

Question 55

The USDA Food Patterns:

A)emphasizes nutrient-dense foods within each food group.
B)is a very rigid guide for providing a balanced diet.
C)fails to encourage the consumption of whole grains.
D)does not specify portion sizes.
E)does not take physical activity levels into account .

Question 56

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

A)are inexpensive.
B)are lacking in calories.
C)are low in nutrient density.
D)should be eaten in moderation.
E)are mostly vitamins and minerals.

Question 57

Which food has the highest nutrient density for calcium? ​

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

Question 58

Research confirms that a common contributor to three of the leading causes of death is ______.

A)undernutrition
B)overnutrition
C)lack of exercise
D)gender
E)alcohol

Question 59

For comparison purposes, 3 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 cellular phone.

Question 60

Nutrient density refers to foods that:

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 least amount of kcalories.
E)are the most nutritionally balanced.

Question 61

The FDA's list of reliable health claims includes the correlation between _____ deficiency and _____. ​

A)calcium; osteoporosis
B)zinc; immune system response
C)folate; cancer
D)dietary fat; autoimmune deficiency
E)potassium; neural tube defects

Question 62

Statements on the label of a food or dietary supplement about the substance's effect on a structure or function of the body are called:

A)"B" list claims.
B)structure-function claims.
C)scientific evidence.
D)unsupported claims.
E)health claims.

Question 63

When searching the Internet for a credible source of nutrition information, one should go to the website of a:

A)government health agency.
B)national health food store chain.
C)multi-level marketing company that sells supplements.
D)popular fitness magazine.
E)a popular health club website.

Question 66

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

A)Recommended Dietary Allowances.
B)Dietary Reference Intakes.
C)Daily Values.
D)FAO recommendations .
E)Measured Nutrition Standard.

Question 69

According to labeling standards, the Nutrition Facts label must contain information about:

A)calcium and iron.
B)calcium and magnesium.
C)iron and selenium.
D)iron and zinc.
E)calcium and vitamin B.

Question 71

The FDA advises consumers that:

A)a product that is labeled as "natural" or "nontoxic" 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)numerous testimonials about the effectiveness of a product means the product is likely to work well.

Question 72

Which is a protein-rich food? ​

A)green beans
B)almonds
C)bread
D)banana
E)spinach

Question 73

The primary nutrition expert on the healthcare team is the:

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

Question 74

Nutrition in Practice - Finding the Truth about Nutrition Which is indicative of valid nutritional information? ​

A)a product that promises a quick and easy fix
B)a claim made to help sell a product
C)a simple conclusion drawn from a complex study
D)an abstract published on the NLM's PubMed website
E)numerous personal testimonials

Question 77

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

A)5
B)10
C)15
D)20
E)25

Question 78

In order to comply with recommendations of the 2015  Dietary Guidelines for Americans regarding vegetable intake, Americans should consume 2.5 cups of vegetables daily choosing from _______ subgroups of vegetables throughout the week.

A)five
B)four
C)three
D)six
E)seven

Question 79

According to the Dietary Guidelines for Americans , Americans need to consume more of certain nutrients, including:

A)sodium, fiber, magnesium, and vitamin A.
B)potassium, fiber, calcium, and vitamin D.
C)vitamin D, fluoride, protein, and niacin.
D)calcium, iron, omega-3 fatty acids, and sodium.
E)folate, magnesium, fiber, and sodium.