Deck 1: Nutrition: Making It Work for You

Question 1

Poor nutrition is strongly associated with

A) weight loss.
B) osteoporosis.
C) heart disease, stroke, and diabetes.
D) increased longevity.

Answer 1

heart disease, stroke, and diabetes.

Question 2

Which of the following is an example of a disease that is directly caused by a nutritional deficiency?

A) scurvy
B) cancer
C) obesity
D) heart disease

Answer 2

scurvy

Question 3

Which of the following is a macronutrient?

A) carbohydrate
B) vitamin
C) mineral
D) alcohol

Answer 3

carbohydrate

Question 4

Which of the following nutrients are the MOST energy dense?

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

Question 5

Which of the following BEST describes minerals?

A) macronutrients that are broken down easily during digestion
B) nutrients that are easily destroyed by heat and light
C) micronutrients found in a variety of foods
D) chemical compounds that are needed in large amounts by the body

Question 6

Which of the following serve(s) as an important source of energy for muscles during times of rest and low-intensity activity?

A) protein
B) vitamins
C) fat
D) minerals

Question 7

Vitamins are classified into two groups, one of which is called fat soluble. What is the other group called?

A) water soluble
B) macrosoluble
C) nonsoluble
D) microsoluble

Question 8

Which dietary factor poses a critical health risk for Americans today?

A) inadequate intake of protein and carbohydrates
B) excess consumption of protein and carbohydrates
C) inadequate intake of fruits, vegetables, nuts, and seeds
D) vitamin C, sodium, and niacin deficiencies

Question 9

The dietary standard used to predict average energy (kcal) intake needed to maintain energy balance in healthy adults is the

A) DRI.
B) EER.
C) AI.
D) UL.

Question 10

The type of study that compares two groups of individuals, one with the disease and one without the disease, in order to identify factors that might influence the disease is a(n)

A) case-control study.
B) clinical trial.
C) epidemiological study.
D) animal study.

Question 11

Which of the following BEST describes vitamins?

A) micronutrients that are needed in large amounts by the body
B) micronutrients that play a vital role in building and maintaining healthy bone, blood, and muscle tissue
C) micronutrients that provide 4 kcal per gram
D) micronutrients that remain intact after prolonged exposure to heat and/or light

Question 12

According to the USDA Food Patterns, an ounce-equivalent from the grain group can consist of

A) 1 slice whole-wheat bread.
B) 1/2 oz almonds.
C) 2 cups raw spinach.
D) 1 cup mashed potatoes.

Question 13

Which of the following is NOT required on all food labels?

A) statement of identity
B) ingredient list
C) Nutrition Facts panel
D) claims related to health or disease

Question 14

The Dietary Guidelines for Americans are a set of principles developed to promote health and reduce chronic diseases and overweight and obesity through

A) dietary changes alone.
B) exercise advice alone.
C) medical interventions alone.
D) both improved nutrition and increased physical activity.

Question 15

Foods high in sugar are generally

A) made with unhealthful fats.
B) low in sodium.
C) high in protein.
D) not associated with overweight or obesity.

Question 16

Julie doesn't care for vegetables and restricts her intake of carbohydrates to only fruit sources. Which dietary guideline is Julie failing to practice?

A) adequacy
B) value
C) balance
D) moderation

Question 17

Which nutrition advice best summarizes the concept of nutrient density?

A) Choose a number of different foods within any given food group rather than the same old thing.
B) Consume a variety of foods from the five major food groups every day.
C) Plan your entire day's diet so that you juggle nutrient sources.
D) Consume foods that have the most nutrients for their Calories.

Question 18

Which of the USDA Food Patterns groups include foods high in fiber?

A) alcohol and water
B) dairy and protein
C) nuts and legumes
D) grains, vegetables, and fruits

Question 19

The Dietary Guidelines for Americans recommend healthier fat sources, including canola oil and which of the following?

A) butter
B) lard
C) margarine
D) olive oil

Question 20

MyPlate was designed by the U.S. Department of Agriculture (USDA) as a(n)

A) temporary alternative to MyPyramid.
B) interactive visual guide to healthy eating.
C) specific guide of Calorie intake for sedentary people.
D) guide for restaurants to standardize portion sizes.

Question 21

The fruits section of MyPlate emphasizes a greater variety of fruits and encourages the consumption of

A) at least 1 1/2 cups of fruit every day.
B) at least 2 1/2 cups of fruit every day.
C) fruit juice at every meal.
D) only fresh fruits.

Question 22

Foods made with solid fats and/or added sugar are considered to contain empty Calories because

A) they have fewer than 2 grams of carbohydrates.
B) they provide few or no nutrients.
C) their Calories cannot be converted to energy.
D) they are immediately converted to fat in the body.

Question 23

What is the primary reason that a high-fat diet can lead to overweight and obesity?

A) Fats raise blood glucose levels.
B) Fats provide energy but not nutrients.
C) Fats can only be used for energy during high-intensity activity.
D) Fats are energy dense.

Question 24

The dairy portion of MyPlate applies to people who cannot consume dairy foods. They can get adequate calcium by consuming

A) more than six ounces of lean protein every day.
B) more than two cups of fruit every day.
C) enzyme supplements.
D) calcium-fortified juices, soy and rice beverages, and lactose-free dairy products.

Question 25

Which of the following recommendations is emphasized in the grains group of MyPlate?

A) Make half your grains whole.
B) Choose grains low in fats and added sugars.
C) Focus on fiber.
D) Find your balance between enriched and whole grains.

Question 26

The USDA Food Patterns' guide to healthy portion size is based on

A) food labels.
B) serving sizes in restaurants.
C) the ounce-equivalent.
D) the metric-equivalent.

Question 27

What is the premier public health agency in the United States that addresses issues related to nutrition and disease?

A) ASN
B) CDC
C) NCI
D) ADA

Question 28

Dr. Taylor is conducting a study in her Introductory Biology class to determine if taking vitamin W can improve tests scores on the first exam. She puts all of her students' names in a hat and has her teaching assistant draw names to determine which students will be placed in the control or the experimental group. The experimental group receives a capsule of vitamin W, while the control group receives a "sugar pill" that tastes and looks identical to the vitamin capsule. Dr. Taylor, her teaching assistant, and the students do not know who is receiving the experimental or control treatment. This experiment is best described as

A) single-blind, random selection.
B) double-blind, placebo controlled.
C) single-blind, random selection, placebo controlled.
D) double-blind, random selection, placebo controlled.

Question 29

The studies best suited to assess nutritional habits, disease trends, or other health phenomena of large populations are known as

A) animal studies.
B) observational studies.
C) personal testimonials.
D) anecdotal reports.

Question 30

Drinking three 20-oz bottles of soft drinks every day violates which principle of a healthful diet?

A) adequacy
B) moderation
C) balance
D) variety

Question 31

A practical way to estimate a healthy 3-oz serving of cooked meat, chicken, or fish is to make it approximately the size of

A) a woman's palm.
B) three decks of cards.
C) a typical restaurant serving.
D) a large bagel.

Question 32

For a food package to be labeled "low in sodium," the Food and Drug Administration (FDA) requires that each serving of the product contain

A) no sodium.
B) only trace amounts of sodium.
C) less than 250 mg of sodium.
D) 140 mg or less of sodium.

Question 33

When reading the Nutrition Facts panel of a food, a consumer can find out how much a serving of the food contributes to the recommended overall daily intake of nutrients by looking at the

A) total Calories from fat per serving.
B) list of nutrients.
C) percent daily values (%DVs).
D) footnotes.

Question 34

A food label can contain claims without approval from the FDA if related to

A) the structure-function of the food.
B) the nutrients contained in the food.
C) its impact on a person's health.
D) its serving size.

Question 35

"Supports your immune system," claims the label on a package of cereal. This statement is

A) a health claim regulated by the FDA.
B) a structure-function claim not regulated by the FDA.
C) a nutrient claim regulated by the FDA.
D) guaranteed to be backed by scientific proof.

Question 36

A national food-industry group has paid for research on the health benefits of its product. In this case, the researcher's ability to conduct impartial research and report the findings accurately and responsibly can be compromised by

A) single-blind experiments.
B) double-blind experiments.
C) conflict of interest.
D) randomized trials.

Question 37

Misrepresentation of a product, program, or service for financial gain is known as

A) credentialing.
B) patenting.
C) double-blinding.
D) quackery.

Question 38

The Mediterranean diet is a unique dietary pattern that is characterized by

A) high levels of monounsaturated fats.
B) daily consumption of meat, fish, poultry, and eggs.
C) lower levels of fat than the standard American diet.
D) daily consumption of sweets.

Question 39

The Mediterranean diet is high in fiber and rich in vitamins and minerals because it includes daily consumption of

A) fish.
B) grains, fruits, beans, nuts, vegetables, and cheese and yogurt.
C) animal fats.
D) fiber supplements and vitamins.

Question 40

Which set of dietary guidelines identifies the specific amount of a nutrient you can healthfully consume?

A) MyPlate food guidance system
B) Dietary Guidelines for Americans
C) Dietary Reference Intakes
D) USDA Food Patterns

Question 41

The USDA Food Patterns' recommended numbers of servings from each food group are based on

A) waist circumference and body mass index (BMI).
B) the Adequate Intake (AI) level that prevents deficiency diseases.
C) the average portion size served in an American restaurant.
D) age, gender, and activity level.

Question 42

How are the AMDR and EER dietary reference values similar?

A) They give reference values for the macronutrients.
B) They take into account the energy requirements of healthy adults.
C) They identify the upper values for safe intake of nutrients.
D) They prevent vitamin-deficiency diseases.

Question 43

The FDA plans to revise the requirements for the Nutrition Facts panel in order to make food label dietary information

A) easier for manufacturers to print.
B) digitally compatible so that it can be read by smartphones.
C) consistent with the updated Dietary Guidelines for Americans.
D) formatted like the revised MyPyramid graphic.

Question 44

The most reliable source of information on current treatments for obesity would likely be

A) the NAASO.
B) the ACSM.
C) weight-loss sites on the Internet.
D) nutritionists who specialize in overweight and obesity.

Question 45

Over the past twenty years, obesity rates in the United States have not changed significantly.

Question 46

The Nu-Val nutritional guidance system establishes standard serving sizes for all foods.

Question 47

Alcohol is a nutrient that provides energy to the body.

Question 48

Cholesterol is a micronutrient not synthesized in the body.

Question 49

Fat is an important energy source for muscles during low-intensity activity.

Question 50

Minerals are classified by their pH; major minerals have a pH > 7.0, and trace minerals are ones with a pH < 7.0.

Question 51

Minerals contain 4 kcal/gram.

Question 52

The Dietary Reference Intakes (DRIs) include an upper level of safety for all known nutrients.

Question 53

The Recommended Dietary Allowance (RDA) meets the nutrient needs of 97 to 98% of healthy people in a particular life stage and gender group.

Question 54

The Dietary Guidelines for Americans recommends sodium supplements to reduce the risk of iodine deficiency.

Question 55

Nutrient information required for food labels is based on an energy intake level of 2,000 Calories a day.

Question 56

Because MyPlate recommends specific food choices, it cannot be used to design healthful ethnic or vegetarian diets.

Question 57

The recommended portions in the USDA Food Patterns follow the common sizes of foods Americans buy, prepare, and serve.

Question 58

We express the energy derived from food in units called kilocalories.

Question 59

Wellness is defined as the process of attaining healthy nutrition.

Question 60

Nutrients are the chemicals found in foods that are critical to human growth and function.

Question 61

Required on all food products, a statement of identity is a common name of the item that clearly describes its contents.

Question 62

A hypothesis is also known as a research question.

Question 63

Double-blind studies are generally not reliable because there is a conflict of interest between the researchers and participants.

Question 64

Mediterranean countries have substantially lower rates of cardiovascular disease than the United States.

Question 65

The recommendations for physical activity for healthy adults outlined in the Dietary Guidelines for Americans call for a strict set of required daily exercises.

Question 66

Describe and explain the four characteristics of a healthful diet.

Question 67

Describe the physical layout of the MyPlate food guidance system and explain the six major principles it illustrates.

Question 68

Identify and describe the primary characteristics of the Mediterranean diet incorporated in the MyPlate good guidance system.

Question 69

Identify the three main purposes of the Dietary Reference Intakes (DRIs).

Question 70

You are trying to determine how much carbohydrate you can healthfully consume every day. Evaluate how the Recommended Dietary Allowance (RDA) and the Acceptable Macronutrient Distribution Range (AMDR) could help you determine this value.

Question 71

Identify and describe the four food safety principles recommended by the Dietary Guidelines for Americans to reduce the risk of food-borne illnesses.

Question 72

The cover story for a lifestyle magazine touts a diet that promises instant weight loss. Identify and describe four strategies for evaluating the nutritional and health value of this diet.

Question 73

One practical suggestion for incorporating the Dietary Guidelines for Americans is

A) replacing potato chips with white or fried rice at meals.
B) drinking apple juice or orange juice at each meal.
C) replacing butter with margarine.
D) switching from white bread to whole-grain bread.