Deck 1: Nutrition Basics

Question 1

Foods are made "functional" by:

A)taking out potentially harmful components.
B)increasing the amount of nutrients and beneficial non-nutrients.
C)adding new beneficial compounds to them.
D)All of the above
E)a and b only

Answer 1

D

Question 2

Use the following nutrition label to answer questions 18 through 21.

Percent Daily Values on the Nutrition Facts label are based on a _____-calorie diet.

A)1000
B)1200
C)1500
D)1800
E2000

Answer 2

E

Question 3

Which of the following combinations represents an example of complementary proteins?

A)Grains and seeds
B)Grains and beans
C)Seeds and beans
D)Soybeans and milk
E)Eggs and onions

Answer 3

A

Question 4

The Estimated Average Requirement (EAR)means:

A)an intake level that meets the nutrient needs of 98% of healthy people.
B)an intake value that meets the nutrient needs of half the healthy individuals in a group.
C)the upper limits of a nutrient compatible with health.
D)the nutrient intake standard for healthy people.
E)that this is a "tentative" RDA.

Question 5

What two monosaccharides are found in sucrose (table sugar)?

A)Glucose and lactose
B)Glucose and glucose
C)Glucose and maltose
D)Glucose and fructose

Question 6

Which of the following are the correct six categories of nutrients?

A)Fat,alcohol,carbohydrate,protein,vitamins,minerals
B)Fat,carbohydrate,fiber,protein,vitamins,minerals
C)Fat,carbohydrate,protein,water,vitamins,minerals
D)Fat,carbohydrate,protein,fiber,water,vitamins
E)Fat,carbohydrate,protein,fiber,water,alcohol

Question 7

Producers of bread,cornmeal,crackers,flour tortillas,white rice,and other products made with refined grains MUST use flours enriched with which of the following?

A)Thiamin
B)Niacin
C)Iron
D)Riboflavin
E)All of the above

Question 8

Diets that include low-glycemic index carbohydrates have been found to be beneficial in:

A)improving blood glucose control in people with diabetes.
B)reducing elevated levels of blood cholesterol and triglycerides.
C)increasing levels of HDL cholesterol.
D)decreasing the risk of developing type 2 diabetes.
E)All of the above

Question 9

A "calorie" is _____.

A)a measure of the energy transferred from food to the body
B)the amount of energy inside fat cells
C)considered to be a nutrient
D)measured in units known as kilograms
E)none of the above

Question 10

Use the following nutrition label to answer questions 18 through 21.

What is the percent of calories from fat?

A)5%
B)16%
C)26%
D)35%

Question 11

Which of the following are considered to be "essential" nutrients?

A)Fiber
B)Cholesterol
C)Linoleic and alpha-linolenic acid
D)Glucose
E)All of the above are considered essential

Question 12

Protein should contribute approximately _____ of your energy intake.

A)<10%
B)10-35%
C)40%
D)50%
E)>50%

Question 13

Which of the following statements about food labels is FALSE?

A)They note the presence of common food allergens.
B)They appear on almost all multiple-ingredient foods.
C)They list the content of fat,saturated fat,trans fat,and cholesterol.
D)They contain information about the amount recommended for ingestion each day.
E)They list the % Daily Value (%DV)for each relevant nutrient.

Question 14

A food product ingredient label reads: wheat flour,vegetable shortening,sugar,salt,and cornstarch.What item would contribute the greatest amount of WEIGHT in that food?

A)Salt
B)Sugar
C)Wheat flour
D)Cornstarch
E)Vegetable shortening

Question 15

The general term used to describe recommended intake levels of nutrients (intake standards)for planning and assessing diets in all healthy people is:

A)Adequate Intake Levels.
B)Tolerable Upper Limits.
C)Essential Nutrients.
D)Dietary Reference Intakes.

Question 16

It is recommended that _____ of Calories come from carbohydrates.

A)40-50%
B)45-55%
C)45-65%
D)50-65%
E)50-70%

Question 17

Use the following nutrition label to answer questions 18 through 21.

What mandatory nutrient is missing from the food label?

A)Unsaturated fats
B)Simple sugars
C)Vitamin C
D)Vitamin K

Question 18

Current recommendations call for _____ of total calories from fat.

A)20-35%
B)35-40%
C)40-50%
D)<30%
E)No specific percentage

Question 19

Fats that are considered unhealthy are those that elevate levels of LDL cholesterol and include:

A)trans fats.
B)saturated fats.
C)monounsaturated fats.
D)cholesterol.
E)a,b,and d only.

Question 20

Hydrogenation is:

A)the addition of hydrogen to oil in order to make it solid.
B)a process that enhances the shelf life of products.
C)the alteration of the molecular structure of fatty acids.
D)All of the above
E)a and c only

Question 21

Which of the following is an example of an empty-calorie food?

A)Diet cola
B)Red kidney beans found in chili
C)Coffee
D)Potato chips

Question 22

A woman ate of a pita bread sandwich filled with tuna salad.The entire sandwich contained 20 grams carbohydrate,8 grams protein,and 5 grams fat.Approximately how many calories did she obtain?

A)80
B)130
C)150
D)160

Question 23

Secondary malnutrition may be precipitated by:

A)medication.
B)a disease state.
C)a surgical procedure.
D)All of the above
E)b and c only

Question 24

What nutrient would someone susceptible to high blood pressure be consuming too much of with a meal consisting of a salami sandwich,chicken noodle soup,and whole milk?

A)Sugar
B)Caffeine
C)Sodium
D)Water
E)Calcium

Question 25

A 65 year old was buying an iron supplement for her "weak blood." She asked the pharmacist about the highest amount she should take daily.What dietary intake standards could the pharmacist use to provide the best recommendation?

A)Recommended Dietary Allowances (RDAs)
B)Adequate Intakes (AIs)
C)Tolerable Upper Intake Levels (ULs)
D)Estimated Average Requirements (EARs)

Question 26

Which of the following vitamins acts as an antioxidant in the body?

A)Vitamin C
B)Vitamin E
C)Beta-carotene
D)All of the above
E)a and b only

Question 27

If an adult is trying to decrease her risk of heart disease,which of the following should she try to avoid?

A)Breaded and fried foods
B)Packaged snack foods
C)Foods made with trans fat
D)Saturated fats
E)All of the above

Question 28

When too few calories are consumed,the body will obtain energy from which of the following sources?

A)Glycogen
B)Fat stores
C)Protein from organs
D)All of the above
E)a and b only

Question 29

If the woman in question #24 drank a glass of regular,fortified milk,what is the most important essential nutrient that she added to her diet?

A)Calcium
B)Cholesterol
C)Fluoride
D)Glucose
E)Vitamin C

Question 30

Which of the following is NOT true about the development of nutrient deficiencies or toxicities?

A)Nutrient deficiencies begin after a period of inadequate nutrient intake.
B)Cellular processes become impaired.
C)Physical signs and symptoms of toxicity or deficiency appear.
D)Returning dietary intake to normal can reverse all the problems that have occurred.

Question 31

Which of the following is NOT one of the roles that water plays in the body?

A)Energy transformation
B)Energy metabolism regulation
C)Excretion of wastes
D)Temperature regulation
E)Medium in which most chemical reactions take place

Question 32

Nutrient-dense foods can be defined as:

A)foods that are both good sources of nutrients and low in Calories.
B)foods that contain low amounts of nutrients and are high in Calories.
C)foods that are both good sources of nutrients and high in Calories.
D)foods that contain low amounts of nutrients and are low in Calories.
E)all animal-derived foods.

Question 33

The balance of fluids,nutrients,gases,temperature,and other conditions needed to ensure proper functioning of cells is known as:

A)regulation.
B)homeostasis.
C)energy balance.
D)cellular respiration.
E)None of the above

Question 34

Phytochemicals are chemical substances found in _____ that protect human body processes and may benefit health.

A)animals
B)the human body
C)plants
D)both plants and animals
E)None of the above

Question 35

After class,you go to Jamba Juice and get an "Orange-a-Peel" smoothie that contains the following nutrients: 9 g of protein,102 g carbohydrate,and 1 g of fat.How many total Calories does this provide?

A)299
B)399
C)448
D)453
E)546

Question 36

In the 2010 Dietary Guidelines for Americans,what types of grains are encouraged?

A)Enriched grains
B)Fortified grains
C)Whole grains
D)Non-whole grains

Question 37

Adults are approximately _____ water by weight.

A)20-30%
B)40-50%
C)50-60%
D)60-70%
E)70-80%

Question 38

Use the following nutrition label to answer questions 18 through 21.

Does this product fall within the Acceptable Macronutrient Distribution Range for fat?

A)Yes
B)No

Question 39

Based on your calculations in question #22,what is the % fat in the smoothie?

A)0%
B)2%
C)10%
D)15%
E)19%

Question 40

What food serving below does NOT provide significant amounts of iron?

A)Round steak,3 oz
B)Pork and beans, cup
C)Peaches, cup
D)Iron-fortified breakfast cereal,1 cup

Question 41

Which of the following would NOT be an example of an approved dietary supplement claim?

A)Calcium builds strong bones
B)Calcium prevents bone fracture
C)Vitamin E,an antioxidant,helps maintain cell membranes
D)XYZ helps promote urinary tract health
E)XYZ gives you energy and focus throughout your busy day

Question 42

Use the following information to answer questions 44-48.
Jill is a very active teenager who has been maintaining her current weight of 125 pounds.Her average daily macronutrient intake consists of 250 g carbohydrate,100 g total fat,30 g saturated fat,and 50 g protein.
The percentage of energy that comes from Jill's intake of carbohydrate is:

A)12%.
B)25%.
C)48%.
D)57%.
E)65%.

Question 43

The type of fat consumed is more important to health than is the total fat intake.

Question 44

Which of the following groups of people would be considered most appropriate to recommend a dietary supplement to?

A)Pregnant women
B)People with poor or monotonous diets
C)Lacto-ovo vegetarians
D)All of the above
E)a and b only

Question 45

Key recommendations found in the 2010 Dietary Guidelines for Americans emphasize:

A)the importance of achieving and maintaining a healthy body weight for prevention of overweight and obesity.
B)increasing physical activity and reducing time spent doing sedentary behaviors.
C)focusing on whole grains and highly colored vegetables.
D)cooking foods to safe temperatures.
E)These are all key points.

Question 46

Good food sources of antioxidants would include which of the following foods?

A)Bananas,raisins,figs
B)Oranges,sweet potatoes,bell peppers
C)Spinach,blueberries,cranberries
D)All of the above
E)b and c only

Question 47

Use the following information to answer questions
Jill is a very active teenager who has been maintaining her current weight of 125 pounds.Her average daily macronutrient intake consists of 250 g carbohydrate,100 g total fat,30 g saturated fat,and 50 g protein.

-Is this within the Acceptable Macronutrient Distribution Range for fat intake?

Question 48

The fat-soluble vitamins include:

A)A,D,E,and K.
B)A and C.
C)B-complex and C.
D)B-complex and K.
E)All vitamins are fat soluble.

Question 49

Which of the following statements about national food and nutrition programs is true?

A)The School Lunch Program is the U.S.'s largest food assistance program.
B)Women with incomes above the poverty line are automatically ineligible for WIC.
C)None of the USDA food assistance programs has been shown to be cost effective.
D)WIC vouchers can be exchanged for peanut butter,fruits,and vegetables.

Question 50

Which of the following statements reflects the most accurate assessment measurement?

A)An older adult weighing herself at home
B)A new breastfeeding mom recording what she ate over the past 24 hours
C)A dietitian interviewing a mom with a 5-year-old toddler about what he ate over the past 24 hours and then asking her to record what the toddler ate over the next two days
D)A physician asking the height of an 80-year-old male patient

Question 51

Use the following information to answer questions 44-48.
Jill is a very active teenager who has been maintaining her current weight of 125 pounds.Her average daily macronutrient intake consists of 250 g carbohydrate,100 g total fat,30 g saturated fat,and 50 g protein.
How many Calories from carbohydrates is Jill consuming daily?

A)750
B)1000
C)1750
D)2250

Question 52

Inspection of hair,eyes,skin,and posture is part of the nutrition assessment component known as the:

A)diet history.
B)anthropometrics.
C)biochemical testing.
D)clinical examination.
E)initial evaluation.

Question 53

An example of a functional food would be:

A)lactose-free milk.
B)"Egg Beaters."
C)orange juice with vitamin D added.
D)All of the above
E)a and c only

Question 54

Which of the following food choices provides a large amount of dietary probiotics?

A)Fresh sauerkraut
B)Soy sauce,tempeh,miso
C)Buttermilk
D)All of the above
E)b and c only

Question 55

Use the following information to answer questions 44-48.
Jill is a very active teenager who has been maintaining her current weight of 125 pounds.Her average daily macronutrient intake consists of 250 g carbohydrate,100 g total fat,30 g saturated fat,and 50 g protein.
Is this within the Acceptable Macronutrient Distribution Range for carbohydrate intake?

A)Yes
B)No

Question 56

Which of the following would NOT be considered one of the four components of nutrition assessment?

A)Anthropometric
B)Biochemical
C)Clinical/physical
D)Initial evaluation
E)Dietary

Question 57

Foods permitted for consumption according to Muslim dietary laws:

A)are called kosher foods.
B)are called halal foods.
C)include alcoholic beverages.
D)do not include meats.

Question 58

The water-soluble vitamins include:

A)A,D,E,and K.
B)A and C.
C)B-complex and C.
D)B-complex and K.
E)All vitamins are water soluble.

Question 59

Which of the following nutrients is considered nonessential?

A)Vitamin C
B)Iron
C)Cholesterol
D)Potassium
E)Vitamin E

Question 60

Use the following information to answer questions 44-48.
Jill is a very active teenager who has been maintaining her current weight of 125 pounds.Her average daily macronutrient intake consists of 250 g carbohydrate,100 g total fat,30 g saturated fat,and 50 g protein.
is The percentage of energy that comes from Jill's intake of fat is:

A)13%.
B)30%.
C)43%.
D)56%.

Question 61

The DASH Eating plan is effective for reducing high blood pressure and risk of some types of cancer,osteoporosis,and heart disease.

Question 62

A diet low in fat-soluble vitamins will result in a more rapid onset of deficiency symptoms than one low in water-soluble vitamins.

Question 63

Typically,we absorb a greater percentage of minerals than vitamins.

Question 64

Gastrointestinal bleeding or alcoholism may cause secondary malnutrition.

Question 65

Dietary cholesterol intake affects blood cholesterol levels more than saturated and unsaturated fat intakes.

Question 66

Poor nutrition or malnutrition can result from both inadequate and excessive levels of nutrient intake.

Question 67

Not having enough money to buy food to eat is an example of a potential cause of primary malnutrition.

Question 68

Water is a nonessential nutrient.

Question 69

There are no programs to improve eating behaviors in school-aged children.