Deck 16: Other Considerations Affecting Nutrient Intake

Question 1

Milk is the only food used worldwide.In many cultures,milk is only consumed by adults.

A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.

Answer 1

The first statement is true; the second is false.

Question 2

The health status of the underprivileged and many racial and ethnic minority groups is poor.Evidence of poor health status and malnutrition increases as income level increases.

A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.

Answer 2

The first statement is true; the second is false.

Question 3

Restaurants with 20 or more locations post the number of kilocalories and other nutritional information standard menu items because since 2010,the U.S.Food and Drug Administration (FDA)has required that such establishments provide this information.

A) Both the statement and the reason are correct and related.
B) Both the statement and the reason are correct but are not related.
C) The statement is correct, but the reason is not correct.
D) The statement is not correct, but the reason is correct.
E) Neither the statement nor the reason is correct.

Answer 3

The statement is correct, but the reason is not correct.

Question 4

While discussing food budgets with a patient a dental hygienist would wisely convey each of the following,except one.Which one is the exception?

A) The average American family spends approximately 15% of its income on food.
B) Families at the poverty level may spend 20% to 25% of household income on food.
C) Numerous fruits and vegetables cost no more than many less healthy foods.
D) Generally, more of the food dollar should be spent for fruits, vegetables, grain products, milk, and dry beans.
E) In general, a large proportion of the food dollar is spent on processed foods.

Question 5

Food deserts are yet another nutritional constraint frequently encountered by people with limited financial resources.Small,independent stores provide the best opportunity for people in inner city and rural areas to purchase reasonably priced fruits and vegetables.

A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.

Question 6

When counseling a teenager about fast food,a dental hygienist could correctly cite the following facts,except one.Which is the exception?

A) Most fast food menus lack a rich source of vitamin A.
B) Consumer demands have driven establishment of salads and other healthy menu items.
C) Shortages of biotin, folate, pantothenic acid, and copper are reported in fast foods.
D) Studies reveal that protein is lacking in most menu items.
E) A hamburger or roast beef sandwich supplies substantial amounts of iron.

Question 7

Although both kale and tomatoes are readily available in the United States,kale consumption is higher because it is a more nutrient dense food.

A) Both the statement and the reason are correct and related.
B) Both the statement and the reason are correct but are not related.
C) The statement is correct, but the reason is not correct.
D) The statement is not correct, but the reason is correct.
E) Neither the statement nor the reason is correct.

Question 8

A raw carrot is considered less nutrient-dense than a candy bar because the carrot contains more nutrients per kilocalorie.

A) Both the statement and the reason are correct and related.
B) Both the statement and the reason are correct but are not related.
C) The statement is correct, but the reason is not correct.
D) The statement is not correct, but the reason is correct.
E) Neither the statement nor the reason is correct.

Question 9

Which food choice is most supportive of healthy eating on a budget?

A) Tuna, canned in water instead of frozen fish sticks
B) Instant packaged oatmeal instead of old fashioned oats
C) Chocolate milk instead of skim milk
D) Canned pinto beans instead of dried pinto beans, cooked

Question 10

Escherichia coli contamination does not differ between organic and conventional produce.The "organic" label indicates superior healthfulness of a product.

A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.

Question 11

An organic cracker made with wheat flour is consistent with the Dietary Guidelines for Americans if whole grain is listed as one of the top five ingredients.A dental hygienist would be wise to recommend selection of organic beverages,crackers,and candy bars as appropriate after-school snacks.

A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.

Question 12

Which food additives control growth of mold,bacteria,and yeast?

A) Sodium benzoate, sulfites, and sorbic acid
B) Monoglycerides and diglycerides
C) Casein, pectin, and gelatin
D) Fumaric acid, lactic acid, and phosphoric acid

Question 13

The nutrients in an orange begin to degrade:

A) the moment the orange is plucked from the tree.
B) within 48 hours of being harvested.
C) once the peel is removed, or the orange is juiced.
D) after packaging and pasteurization.

Question 14

Consumers state each reason for choosing organic foods,except one.Which one is the exception?

A) Environmental reasons
B) Better taste
C) Fresher food
D) More humane treatment of animals
E) More economical

Question 15

In both organic and conventional farming,bacterial contamination of chicken and pork is common.Bacteria resistant to seven or more antibiotics was higher in conventional than in organic chicken and pork.

A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.

Question 16

Each correctly states reasons for the higher cost of organic food,except one.Which is the exception?

A) Production costs are higher.
B) Labor costs are lower.
C) Crops yields are lower.
D) Demand is high.
E) Profit margins are higher.

Question 17

Each accurately describes aspects of dietary acculturation,except one.Which is the exception?

A) This is the gradual adjustment of dietary patterns to a new location.
B) This is the immediate adjustment of dietary patterns to a new location.
C) First-generation immigrants typically are still rooted in their homeland and have at least one native meal daily.
D) Dental hygienist should learn about ethnic foods so they can assist patients obtain similar types of foods.

Question 18

Which storage condition is NOT ideal for foods kept in a pantry?

A) Airtight container
B) Direct sunlight
C) Dry environment
D) Cool temperature

Question 19

A dental hygienist could correctly convey each statement to a patient considering the value of organic food,except one.Which is the exception?

A) The health risks of pesticides in humans are unclear.
B) Although organic produce contains fewer pesticide residues than convention, the difference is insignificant.
C) Eating a wide variety of fruits and vegetables can limit exposure to any one type of pesticide residue.
D) Imported produce is grown under the same regulations as those enforced by the USDA.

Question 20

Non-organic animals do not contain antibiotic residues because FDA regulations prohibit farmers from giving feed with antibiotics to conventionally raised animals for a period of time before slaughter.

A) Both the statement and the reason are correct and related.
B) Both the statement and the reason are correct but are not related.
C) The statement is correct, but the reason is not correct.
D) The statement is not correct, but the reason is correct.
E) Neither the statement nor the reason is correct.

Question 21

Hunger typically precedes food insecurity.Food insecurity is a current public health concern in the United States.

A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.

Question 22

Which are reflective of food patterns? (Select all that apply.)

A) When adjusting to a new country, problems with food patterns are almost always cultural.
B) Foods sometimes become symbolic because of religious connotations.
C) Food patterns are generally deeply ingrained.
D) Dental hygienists who do not address individual patient needs are typically ineffective.
E) Religious beliefs and food patterns infrequently coincide.

Question 23

The terms natural and organic can be used interchangeably because the U.S.Department of Agriculture (USDA)regards them as synonymous (equal)terms.

A) Both the statement and the reason are correct and related.
B) Both the statement and the reason are correct but are not related.
C) The statement is correct, but the reason is not correct.
D) The statement is not correct, but the reason is correct.
E) Neither the statement nor the reason is correct.

Question 24

While discussing benefits and drawbacks of organic foods,which selection can a dental hygienist convey correctly to a patient? (Select all that apply.)

A) Experts agree that organic foods are more nutritious.
B) Animals raised by organic producers cannot be given antibiotics to stimulate growth.
C) Products labeled "Made with Organic Ingredients" must contain at least 70% organic ingredients.
D) A product containing more than 5% of the Environmental Protection Agency pesticide tolerance cannot be labeled organic.
E) Nonorganic produce is 60% more likely to have pesticides than organic fruits and vegetables.

Question 25

With the extensive amount of current nutritional choices, dental hygienists can effectively assist patients in evaluating the many factors involved in production, marketing, purchasing, and consumption of food. Match the nutritional factor with its most appropriate description or definition.
Promotion of nutritionally related products or services of questionable value

A)Food patterns
B)Habit
C)Food fad
D)Food quackery
E)Detoxification
F)Colonic
G)Chelation therapy
H)Organic

Question 26

With the extensive amount of current nutritional choices, dental hygienists can effectively assist patients in evaluating the many factors involved in production, marketing, purchasing, and consumption of food. Match the nutritional factor with its most appropriate description or definition.
Grown without synthetic pesticides,growth hormones,antibiotics,or genetic engineering

A)Food patterns
B)Habit
C)Food fad
D)Food quackery
E)Detoxification
F)Colonic
G)Chelation therapy
H)Organic

Question 27

A dental hygienist hoping to instill caution in a patient relying heavily on herbal supplements can accurately state each of the following,except one.Which statement is the exception?

A) Governmental organizations monitor production and marketing of herbal supplements only every 2 to 3 years.
B) Cardiovascular disease, cirrhosis, and renal failure have resulted from some herbal preparations.
C) Herbal medicine should not be viewed as quackery, but it should be approached with caution.
D) Many plant-based products are marketed as the only method to prevent and cure numerous conditions.

Question 28

Hair analysis can indicate exposure to toxic heavy metals content because hair reflects current body status.

A) Both the statement and the reason are correct and related.
B) Both the statement and the reason are correct but are not related.
C) The statement is correct, but the reason is not correct.
D) The statement is not correct, but the reason is correct.
E) Neither the statement nor the reason is correct.

Question 29

Weight loss therapies that rely on juicing typically provide increased fiber,vitamins,and minerals.As an added incentive,juices contain a lower concentration of sugar than the whole fruit.

A) Both statements are true.
B) Both statements are false.
C) The first statement is true; the second is false.
D) The first statement is false; the second is true.

Question 30

With the extensive amount of current nutritional choices, dental hygienists can effectively assist patients in evaluating the many factors involved in production, marketing, purchasing, and consumption of food. Match the nutritional factor with its most appropriate description or definition.
Catch-all term covering beliefs about the value of nutrition

A)Food patterns
B)Habit
C)Food fad
D)Food quackery
E)Detoxification
F)Colonic
G)Chelation therapy
H)Organic

Question 31

Which is NOT a guideline published in the New England Journal of Medicine to help prevent misinterpretation of scientific studies?

A) An association between two events is not the same as a cause and effect relationship.
B) Demonstrating one link in a postulated chain of events does not mean that the whole chain has been proved.
C) A single study can prove a theory if it is reviewed by peers.
D) Probabilities are not the same as certainties.
E) The way a scientific result is framed can greatly affect its impact.

Question 32

Which can a dental hygienist accurately convey to a patient who expresses health concerns about irradiated foods? (Select all that apply.)

A) Irradiation does not extend the period of ripeness of fruits and vegetables.
B) This process is also called warm pasteurization.
C) Irradiation breaks down the DNA of harmful organisms without increasing the temperature of the food.
D) At the low doses of radiation allowed, nutrient losses are moderate.
E) Foods have been safely irradiated in the United States for more than 50 years.

Question 33

With the extensive amount of current nutritional choices, dental hygienists can effectively assist patients in evaluating the many factors involved in production, marketing, purchasing, and consumption of food. Match the nutritional factor with its most appropriate description or definition.
Binding and elimination of heavy metals from the body

A)Food patterns
B)Habit
C)Food fad
D)Food quackery
E)Detoxification
F)Colonic
G)Chelation therapy
H)Organic

Question 34

With the extensive amount of current nutritional choices, dental hygienists can effectively assist patients in evaluating the many factors involved in production, marketing, purchasing, and consumption of food. Match the nutritional factor with its most appropriate description or definition.
Transformation of non-water-soluble toxins into water-soluble compounds

A)Food patterns
B)Habit
C)Food fad
D)Food quackery
E)Detoxification
F)Colonic
G)Chelation therapy
H)Organic

Question 35

With the extensive amount of current nutritional choices, dental hygienists can effectively assist patients in evaluating the many factors involved in production, marketing, purchasing, and consumption of food. Match the nutritional factor with its most appropriate description or definition.
Generally developed during childhood

A)Food patterns
B)Habit
C)Food fad
D)Food quackery
E)Detoxification
F)Colonic
G)Chelation therapy
H)Organic

Question 36

Which program is designed to help lower socioeconomic groups with all aspects of nutrition?

A) The Nutrition Program for the Elderly
B) Title III
C) The Expanded Food and Nutrition Education Program
D) Head Start
E) The U.S. Food and Drug Administration

Question 37

With the extensive amount of current nutritional choices, dental hygienists can effectively assist patients in evaluating the many factors involved in production, marketing, purchasing, and consumption of food. Match the nutritional factor with its most appropriate description or definition.
Connotes inflexibility

A)Food patterns
B)Habit
C)Food fad
D)Food quackery
E)Detoxification
F)Colonic
G)Chelation therapy
H)Organic

Question 38

Which term is used to describe medical practices that have been thoroughly evaluated using scientific methods?

A) Meta-analysis
B) Systematic reviews
C) Evidence based
D) Observational studies

Question 39

In addition to referring patients to ChooseMyPlate guidelines,a dental hygienist can accurately make which suggestions to patients motivated to learn more about nutrition? (Select all that apply.)

A) Use baking soda when cooking vegetables.
B) Wash all prepackaged produce, even if package indicates it is "prewashed."
C) For economy, use meat substitutes such as legumes, nuts, peanut butter, and cheese several times each week.
D) Store brands are equal in quality and taste.
E) Avoid cross-contamination by keeping fresh produce away from uncooked meats.

Question 40

Which are prudent considerations that a dental hygienist should convey to a patient who wishes to learn more about food additives? (Select all that apply.)

A) Before an additive can be marketed, it must undergo strict testing.
B) The Delaney clause regulates bisphenol A (BPA).
C) Food additives improved nutritional value.
D) Enrichment and fortification are nutritional nonsense terms.
E) Food additives maintain wholesomeness, palatability, consistency, and pH of foods.

Question 41

With the extensive amount of current nutritional choices, dental hygienists can effectively assist patients in evaluating the many factors involved in production, marketing, purchasing, and consumption of food. Match the nutritional factor with its most appropriate description or definition.
Cleansing of the lower intestine

A)Food patterns
B)Habit
C)Food fad
D)Food quackery
E)Detoxification
F)Colonic
G)Chelation therapy
H)Organic