Deck 1: The Science of Nutrition

Question 1

The major form of lipid in foods is a

A) triglyceride.
B) amino acid.
C) fatty acid.
D) glycerol.

Answer 1

A

Question 2

Nutrients causing some signs of poor health when consumed in less than adequate amounts are called

A) essential nutrients.
B) nonessential nutrients.
C) nutritional supplements.
D) trace nutrients.

Answer 2

A

Question 3

Which nutrients regulate body processes?

A) Proteins and carbohydrates
B) Carbohydrates, some lipids, and water
C) Some lipids, some vitamins, and some minerals
D) All nutrients help regulate body processes

Answer 3

C

Question 4

A triglyceride is an example of a

A) protein.
B) carbohydrate.
C) lipid.
D) vitamin.

Question 5

Energy-yielding nutrients include

A) vitamins, minerals, and water.
B) carbohydrates, proteins, and fats.
C) trace minerals and fat-soluble vitamins.
D) iron, vitamin C, and potassium.

Question 6

An important function of carbohydrates is to

A) supply energy.
B) provide amino acids.
C) absorb and transport vitamins.
D) promote growth and tissue repair.

Question 7

The leading cause of death in the United States is

A) heart disease.
B) homicide.
C) suicide.
D) cancer.

Question 8

Complex carbohydrates not broken down by digestive processes are

A) glycogen.
B) enzymes.
C) fiber.
D) starches.

Question 9

Which is NOT a characteristic of an essential nutrient?

A) It has a specific biological function.
B) Removing it from the diet causes a reduction in biological function.
C) Adding it to a deficient diet restores body functions back to normal if it is added before permanent damage occurs.
D) It prevents nutrient deficiencies and chronic diseases.

Question 10

The science of food; the nutrients and substances therein; their action,interaction,and balance in relation to health and disease is a definition of

A) life.
B) energy metabolism.
C) nutrition.
D) food science.

Question 11

Glucose is classified as a

A) simple sugar.
B) dietary starch.
C) polysaccharide.
D) dietary fiber.

Question 12

Lipids can be described as

A) sugars, starches, and fibers.
B) compounds needed in minute amounts.
C) mostly fats and oils.
D) made of building blocks called amino acids.

Question 13

Which is true about essential fatty acids?

A) The body can make them from nonessential fatty acids.
B) They help regulate blood pressure.
C) They are found primarily in deep-fried foods.
D) They are linked to increased risk of heart disease.

Question 14

Macronutrients are needed in ____ quantities in the diet.

A) gram
B) milligram
C) microgram

Question 15

Which is NOT a complex carbohydrate?

A) glycogen
B) glucose
C) fiber
D) starch

Question 16

Sugars,starches,and dietary fibers are examples of

A) proteins.
B) vitamins.
C) carbohydrates.
D) minerals.

Question 17

Which is true about saturated fats?

A) Saturated fats raise blood cholesterol.
B) Saturated fats tend to be solid at room temperature.
C) Many animal fats are rich in saturated fats.
D) Saturated fats provide 9 kilocalories per gram.
E) All of these statements are true.

Question 18

Carbohydrates can be described as

A) sugars, starches, and fibers.
B) compounds needed in tiny amounts.
C) made of building blocks called amino acids.
D) inorganic molecules regulating chemical reactions and comprising part of some body structures.

Question 19

Which element is found in protein,but not in carbohydrates?

A) nitrogen.
B) carbon.
C) hydrogen.
D) oxygen.

Question 20

Which of the following are sources of carbohydrates?

A) grains
B) fruits
C) vegetables
D) All of these are sources of carbohydrates.

Question 21

Which of the following is the term for a food that provides health benefits beyond the vitamins and minerals it contains?

A) Functional food
B) Formative food
C) Phytonutrient
D) Probiotic

Question 22

Minerals are needed for

A) metabolic processes.
B) functioning of the nervous system.
C) water balance and structural systems.
D) All of these choices are correct.

Question 23

Which is NOT true of water?

A) It is a medium for transporting nutrients throughout the body.
B) It is an organic substance.
C) It is the nutrient needed in the largest quantity.
D) It acts a lubricant in the body.

Question 24

In North America,the main sources of protein are

A) rice, beans, and corn.
B) meat and pasta.
C) meat, seafood, and dairy products.
D) pasta, breads, and potatoes.

Question 25

Phytochemicals are

A) available in vitamin and mineral supplements only.
B) essential parts of a diet.
C) chemicals found in plants and animal products.
D) plant substances that provide health benefits.

Question 26

One slice of bread contains 18 g carbohydrates,4 g protein,and 1.5 g fat.Approximately how many kcal are in one slice?

A) 24
B) 94
C) 100
D) 210

Question 27

Which nutrients do NOT provide energy?

A) water and carbohydrate
B) minerals and vitamins
C) vitamins and protein
D) water, minerals, and lipids

Question 28

The main function of vitamins is to

A) provide the main structural building blocks of the body.
B) provide essential fatty acids.
C) enable chemical reactions in the body to occur.
D) improve digestion processes.

Question 29

Examples of water-soluble vitamins include

A) vitamins A and
B) vitamins D and K.
C) vitamin C and the B-vitamins.
D) calcium and iron.
E)

Question 30

Proteins can be described as

A) sugars, starches, and fibers.
B) mostly fats and oils.
C) made of building blocks called amino acids.
D) inorganic molecules regulating chemical reactions and comprising part of some body structures.

Question 31

A snack bar contains about 17 grams of carbohydrates,1 gram of fat,and 1 gram of protein.How many kcals does it contain?

A) 19
B) 43
C) 81
D) 210

Question 32

If a total of 2000 kcal were consumed (250 grams of carbohydrates,66 grams of fat,and 102 grams of protein),what percentage of energy comes from carbohydrates,fat,and protein?

A) 30% carbohydrate, 50% fat, and 20% protein
B) 50% carbohydrate, 35% fat, and 15% protein
C) 20% carbohydrate, 30% fat, and 50% protein
D) 50% carbohydrate, 30% fat, and 20% protein

Question 33

Energy trapped by the body from food is used to

A) build new compounds.
B) move the muscles.
C) transmit nerve impulses.
D) balance ions within cells.
E) perform all of these functions.

Question 34

"The amount of heat required to raise the temperature of 1000 grams of water one degree Celsius" is the definition of

A) energy.
B) kilojoule.
C) kilocalorie.
D) physiological fuel value.

Question 35

The main structural material of the body is

A) lipid.
B) carbohydrate.
C) protein.
D) minerals.

Question 36

Which nutrients are inorganic substances?

A) vitamin A
B) zinc
C) protein
D) thiamin

Question 37

Proteins are formed by linking together

A) fatty acids.
B) amino acids.
C) glycerols.
D) nitrogen groups.

Question 38

Which nutrients are organic compounds?

A) water and carbohydrates
B) carbohydrates and protein
C) fats and minerals
D) water and minerals

Question 39

A vital component of the body,acting as a solvent,lubricant,temperature regulator,and transport medium for waste material,is

A) fat.
B) carbohydrate.
C) protein.
D) water.

Question 40

Which is a trace mineral?

A) sodium
B) calcium
C) iron
D) potassium

Question 41

A person genetically at risk for heart disease could delay the onset of this disease by

A) getting regular exercise.
B) avoiding obesity.
C) eating a healthy diet.
D) All of these choices are correct.
E) None of these choices are correct.

Question 42

The main objective of Healthy People 2020 is to help Americans

A) attain high-quality, longer lives free from preventable death and disease.
B) lose weight and increase vegetable intake.
C) by promoting intake of minerals among those age 2 years and older.
D) increase intake of fruits, vegetables, and whole grains.

Question 43

A possible explanation for a natural phenomenon is a

A) law.
B) model.
C) theory.
D) hypothesis.

Question 44

An example of anthropometric assessment is

A) analyzing compounds in the blood.
B) assessing the ability to walk.
C) measuring skinfold thickness.
D) taking a medical history.

Question 45

Which factors affect food choice?

A) social needs
B) food cost
C) food marketing
D) lifestyle
E) All of these factors affect food choice

Question 46

In North America,food choices are guided mainly by

A) hunger.
B) the physical need for food.
C) appetite.
D) culture.

Question 47

Undernutrition can lead to

A) depleted nutrient stores.
B) slow down in metabolic processes.
C) few symptoms in the early stages.
D) All of these responses are correct.

Question 48

An environmental assessment includes studying a person's

A) education and economic background.
B) family medical history.
C) usual dietary intake.
D) medication use.

Question 49

An evaluation of nutritional health includes

A) anthropometric measurements.
B) dietary assessment.
C) biochemical assessment.
D) medical history.
E) All of these choices are correct.

Question 50

Which is a limitation of nutritional assessment?

A) Many signs and symptoms of nutrient deficiency disease are not very specific.
B) Many signs and symptoms of nutrient deficiency disease take a long time to occur.
C) It is hard to link many signs and symptoms to dietary intake.
D) All of these are limitations of nutritional assessment.

Question 51

Most North Americans could improve their diets by

A) eating more foods rich in vitamins A and
B) increasing sodium intake.
C) lowering iron and calcium intake.
D) eating fewer whole-grain breads.
E)

Question 52

When body systems are operating normally and nutrient stores are being maintained,an individual is said to be

A) in optimal nutritional status.
B) in a state of overnutrition.
C) experiencing undernutrition.
D) experiencing malnutrition.

Question 53

About 50% of the American dietary intake of carbohydrate is derived from

A) animal sources.
B) dietary fats and oils.
C) dietary starches.
D) dietary fiber.

Question 54

A health problem associated with high dietary fat intake is

A) cataracts.
B) lung cancer.
C) colon cancer.
D) osteoporosis.

Question 55

Major chronic diseases,such as heart disease,certain cancers,and cirrhosis of the liver may be related to

A) eating a healthy diet.
B) eating a poor diet.
C) exercising regularly.
D) taking nutritional supplements.

Question 56

A health problem NOT associated with low intake of fruits and vegetables is

A) colon cancer.
B) liver disease.
C) cataracts.
D) lung cancer.

Question 57

What health practices would reduce risk for chronic diseases?

A) Eating a healthful diet
B) Not smoking and limiting alcohol intake
C) Limiting stress or adjusting the causes of the stress
D) All of these choices are correct

Question 58

_____ dictate the types and amounts of nutrients in food that will be transformed and reassembled into body structures and compounds.

A) Supply and demand
B) Genes
C) Cell proteins
D) Dietary choices

Question 59

Nutrition-related objectives of Healthy People 2020 include

A) increasing fat intake, vitamin A intake, and reducing obesity.
B) reducing adult obesity, increasing calcium intake, and increasing sodium intake.
C) increasing vegetable intake, increasing calcium intake, and reducing childhood obesity.
D) lowering fat intake, increasing protein intake, and increasing blood cholesterol.

Question 60

Many factors influence food choices. Which factor relates to the knowledge,beliefs,religion,and traditions shared by a group of people?

A) food marketing
B) lifestyle
C) education and occupation
D) culture

Question 61

The study of the distribution of disease in human populations is

A) epidemiology.
B) dermatology.
C) statistics.
D) biometry.

Question 62

Zoochemicals are physiologically active compounds found in plants.

Question 63

Clinical signs occur in the early stage of nutrient deficiency.

Question 64

Kilojoules and kilocalories both measure heat.

Question 65

Vitamins can be divided into 3 groups: water-soluble,fat-soluble,and alcohol-soluble.

Question 66

Polysaccharides are also called simple carbohydrates.

Question 67

An inert substance with no biological activity or a fake medicine that is used in controlled experiments is called a

A) placebo.
B) blind substance.
C) double-blind substance.
D) controlled substance.

Question 68

Omega-3 fatty acids are a type of zoochemical provided by fatty fish.

Question 69

A study that examines changes in health as people move from one country to another is called a

A) cohort study.
B) migrant study.
C) case-control study.
D) control group study.

Question 70

The term "fats" refers to lipids that are liquid at room temperature.

Question 71

Water-soluble vitamins are excreted more readily than fat-soluble vitamins.

Question 72

In a double-blind study,who knows which participants are getting the treatment or placebo?

A) only the researchers
B) only the participants
C) only an independent third party
D) both the researchers and participants

Question 73

Which of the following is a dependable source for up-to-date,accurate nutrition information?

A) supplement manufacturer's website
B) registered dietitian
C) health food store manager
D) women's magazine

Question 74

Almost all foods that have fat contain both saturated and unsaturated fats.

Question 75

One kilojoule is equal to 4.18 kilocalories.

Question 76

Phytochemicals are physiologically active compounds that are considered essential nutrients.

Question 77

Trans fatty acids are found mostly in deep-fried foods,cookies,crackers,stick margarine,and shortening.

Question 78

A study that compares matched individuals with and without a known medical condition is known as a

A) double-blind study.
B) matched study.
C) case-control study.
D) control group study.

Question 79

Cooking is more likely to destroy fat-soluble vitamins than water-soluble vitamins.

Question 80

A micronutrient is a substance that cannot be separated into simpler substances by chemical processes.