Deck 8: Nutrition

Question 1

Which nutrient supplies the body with energy?

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

Answer 1

B

Question 2

Which of the following are micronutrients?

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

Answer 2

C

Question 3

What is the major source of fuel for the body during rest and light activity?

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

Answer 3

C

Question 4

What types of proteins do foods from animal sources provide?

A) complete
B) primary
C) secondary
D) incomplete

Question 5

What is the percentage of total daily calories that is made up of protein?

A) less than 10%
B) 10 to 35%
C) 20 to 35%
D) 45 to 65%

Question 6

Which structure is made up of protein?

A) cartilage
B) adipose tissue
C) bones
D) spinal cord

Question 7

Which function do fats provide?

A) increase circulation
B) form components of blood
C) prevent absorption of vitamins
D) provide fuel for body systems

Question 8

Which is the definition of an amino acid?

A) a fatty acid that has no double bonds between carbon atoms
B) a protein building block
C) a type of carbohydrate that is difficult for humans to digest
D) a simple sugar that is the body's basic fuel

Question 9

What is the approximate number of nutrients identified as essential to human health?

A) 3
B) 8
C) 28
D) 45

Question 10

How is the energy in foods expressed?

A) a kilocalorie
B) a calorie
C) fat calorie
D) carbohydrate calories

Question 11

Which statement describes complete protein sources?

A) They supply all essential amino acids.
B) They supply more energy than incomplete protein sources.
C) They are stored in the body as fat.
D) They increase serum cholesterol levels.

Question 12

Which is a primary benefit of fats?

A) They serve as an important component of muscle.
B) They aid in your body's absorption of certain vitamins.
C) They protect against oxidation.
D) They promote chemical reactions within cells.

Question 13

How many calories of energy are in a gram of protein?

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

Question 14

Which food is a source of incomplete protein?

A) meat
B) nuts
C) eggs
D) cheese

Question 15

What is the adequate daily intake of protein for a person who weighs 64 kg (about 140 pounds)?

A) 40 grams
B) 50 grams
C) 60 grams
D) 70 grams

Question 16

Foods from plant sources usually provide what type of proteins?

A) complete
B) primary
C) secondary
D) incomplete

Question 17

Which description is best for essential nutrients?

A) nutrients that supply energy for vital body processes
B) nutrients that cannot be broken down by the digestive system
C) nutrients that provide protection against the damaging effects of free radicals
D) nutrients that must be obtained from food

Question 18

How many calories of energy per gram do fats supply?

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

Question 19

Which is the effect of excess protein in the diet?

A) It inhibits chemical reactions promoted by oxygen.
B) It decreases bulk in the stool.
C) It is changed into fat for energy storage.
D) It is stored in the liver for future use.

Question 20

What is a good advice for a vegetarian?

A) eat protein supplements
B) eat a variety of plant sources of protein
C) complement proteins at each meal
D) include animal fat in the diet

Question 21

Which macronutrient distributions is consistent with the Acceptable Macronutrient Distribution Ranges set by the Food and Nutrition Board of the National Academies?

A) 40% of daily calories as protein, 40% of daily calories as carbohydrate, 20% of daily calories as fat
B) 30% of daily calories as protein, 35% of daily calories as carbohydrate, 35% of daily calories as fat
C) 10% of daily calories as protein, 65% of daily calories as carbohydrate, 25% of daily calories as fat
D) 15% of daily calories as protein, 45% of daily calories as carbohydrate, 40% of daily calories as fat

Question 22

Which is an example of an unrefined complex carbohydrate?

A) white bread
B) brown rice
C) pasta
D) toast

Question 23

Which type of fat raises the level of HDL cholesterol in the blood?

A) saturated fats
B) trans fats
C) omega-6 polyunsaturated fats
D) monounsaturated fatty acids

Question 24

Which fat has the most health benefits?

A) saturated
B) monounsaturated
C) hydrogenated
D) trans

Question 25

During high-intensity exercise,from where do muscles primarily get their energy?

A) protein
B) fat
C) carbohydrates
D) vitamin

Question 26

Which substance would typically contain the most trans fat?

A) liquid vegetable oil
B) squeeze margarine
C) stick margarine
D) soft tub margarine

Question 27

Typically,how do hydrogenated vegetable oils compare to non-hydrogenated vegetable oils?

A) Hydrogenated oils are higher in saturated fat.
B) Hydrogenated oils are lower in saturated fat.
C) Hydrogenated oils are less stable.
D) Hydrogenated oils are liquid.

Question 28

Limiting the amount of what type of fat in a diet can control blood cholesterol levels?

A) polyunsaturated
B) saturated
C) monounsaturated
D) omega-3

Question 29

What is the stored form of carbohydrate in the muscles and liver?

A) glycogen
B) polysaccharide
C) monosaccharide
D) glucose

Question 30

Which is a characteristic of refined carbohydrates?

A) They have more calories than unrefined carbohydrates.
B) They take longer to chew and digest than unrefined carbohydrates.
C) They are recommended over unrefined carbohydrates.
D) They are lower in fiber and vitamins than unrefined carbohydrates.

Question 31

What is the Acceptable Macronutrient Distribution Range (AMDR)for total daily fat intake when expressed as a percentage of total calories?

A) 10 to 15%
B) 15 to 25%
C) 20 to 35%
D) 30 to 45%

Question 32

Which is a good source of omega-3 fatty acids?

A) chicken
B) pork
C) spinach
D) salmon

Question 33

Which is likely to be lowest in unhealthy fats?

A) stick margarine
B) tub margarine
C) canola oil
D) butter

Question 34

What form do most of the fats in food take?

A) phospholipids
B) monoglycerides
C) sterols
D) triglycerides

Question 35

Which is a leading source of saturated fat in the American diet?

A) shelled nuts
B) peanut butter
C) whole milk and cheese
D) hot dogs and lunch meats.

Question 36

Fish with which nutrient have a positive effect on cardiovascular health?

A) omega-6 fatty acids
B) omega-3 fatty acids
C) trans fatty acids
D) monounsaturated fatty acids

Question 37

What purpose does hydrogenation serve?

A) preserves the color of fried food
B) makes certain foods more chewy
C) transforms margarine into liquid oils
D) extends the shelf life of foods made with oil

Question 38

How much essential fat in the form of vegetable oil do humans need each day?

A) 1 to 2 teaspoons
B) 3 to 4 teaspoons
C) 10 to 12 teaspoons
D) 15 to 18 teaspoons

Question 39

Which part of a whole grain typically remains after processing?

A) germ
B) endosperm
C) bran
D) fiber

Question 40

What is the primary function of carbohydrates?

A) serve as an important component of muscle
B) provide texture and flavor to foods
C) supply energy to body cells
D) promote chemical reactions within cells

Question 41

What is the primary source of calcium in the diet?

A) meat
B) fruit
C) dairy products
D) cereal grains

Question 42

Which effect is a health benefit of fiber?

A) It raises blood cholesterol levels.
B) It delays diabetes progression.
C) It lowers the risk of osteoporosis.
D) It lowers the risk of some kinds of cancer.

Question 43

What is the primary function of vitamins?

A) serve as an important component of muscle
B) provide texture and flavor to foods
C) supply energy to body cells
D) help chemical reactions take place

Question 44

Which nutrient helps build and maintain bone density?

A) phosphorous
B )vitamin K
C) vitamin A
D) zinc

Question 45

Which statement applies to vitamins?

A) Vitamins are required by the body in large amounts.
B) Vitamins are important in the maintenance of the immune system.
C) Vitamins provide energy directly to the body.
D) Vitamins are best taken in the form of vitamin supplements.

Question 46

What is the recommended daily intake of fiber for men?

A) 18 grams
B) 28 grams
C) 38 grams
D) more than 38 grams

Question 47

Osteoporosis is associated with low intake of which mineral?

A) calcium
B) niacin
C) zinc
D) iron

Question 48

What is the recommended daily intake of fiber for women?

A) 15 grams
B) 25 grams
C) 35 grams
D) 45 grams

Question 49

What is the minimum daily adult requirement for carbohydrates?

A) 30 grams
B) 130 grams
C) 300 grams
D) 500 grams

Question 50

Which vitamin is a water-soluble vitamin?

A) Vitamin E
B) Vitamin K
C) Niacin
D) B-12

Question 51

Which vitamin is a fat-soluble vitamin?

A) B-12
B) A
C) C
D) Folate

Question 52

Which type of fiber does the Food and Nutrition Board of the National Academies define as a non-digestible carbohydrate?

A) dietary fiber
B) functional fiber
C) whole grains
D) viscous fiber

Question 53

Which food is a good source of dietary fiber?

A) chicken
B) oatmeal
C) hamburger
D) pork

Question 54

What does the Food and Nutrition Board of the National Academies define as a non-digestible carbohydrate that has been either isolated from natural sources or synthesized in a lab and then added to a food product or supplement?

A) dietary fiber
B) functional fiber
C) whole grains
D) viscous fiber

Question 55

Anemia is associated with a deficiency in which mineral?

A) calcium
B) phosphorus
C) zinc
D) iron

Question 56

Which is true regarding minerals?

A) They help regulate body functions.
B) They are found only in animal products.
C) They provide the body with 4 calories/gram in energy.
D) They make up about 70% of total body weight.

Question 57

How many cups of fluid should an adult female drink?

A) 7
B) 8
C) 9
D) 10

Question 58

What daily limit of added sugars does the USDA recommend for someone consuming a 2000-calorie diet?

A) 16 grams
B) 32 grams
C) 48 grams
D) 64 grams

Question 59

What is the Acceptable Macronutrient Distribution Range (AMDR)for total daily carbohydrate intake (expressed as a percentage of total calories)?

A) 10 to 15%
B) 15 to 25%
C) 20 to 35%
D) 45 to 65%

Question 60

Glycemic index is a measure of the effects of the consumption of a food on which level.

A) blood glucose
B) HDL
C) LDL
D) triglyceride

Question 61

Vegans have the most difficulty in obtaining an adequate intake of which substance?

A) complex carbohydrates
B) vitamin B-12
C) dietary fiber
D) folate

Question 62

What term defines vegetarians who eat grains,fruits,vegetables,and dairy products?

A) lacto-vegetarians
B) lacto-ovo-vegetarians
C) semivegetarians
D) vegans

Question 63

What substance may endurance athletes need to consume in larger amounts?

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

Question 64

Which statement refers to antioxidants?

A) They protect cells from damage by blocking the formation of free radicals.
B) They help the body manufacture vitamins.
C) They protect the body from dehydration by ensuring adequate fluid levels.
D) They make up about 70% of total body weight.

Question 65

The Food and Nutrition Board recommends reducing sodium intake to no more than _______________ per day.

A) 1000 mg
B) 1500 mg
C) 2300 mg
D) 2400 mg

Question 66

Which of the following foods is most likely to have a food label?

A) ready-to-eat breakfast cereal
B) ground beef
C) carrots
D) apples

Question 67

Which supplement might be recommended by the Food and Nutrition Board?

A) zinc for young women who are capable of becoming pregnant
B) vitamin A for smokers
C) vitamin B-12 for older adults
D) protein for highly active individuals

Question 68

The Dietary Reference Intakes are ________________.

A) part of a diet plan
B) used as a basis for most food labels
C) designed to prevent nutritional deficiencies and chronic diseases
D) a food group plan

Question 69

Which nutrients are of particular concern for women?

A) vitamins A and E
B) calcium and iron
C) protein and vitamin D
D) sodium and zinc

Question 70

Which is one of the Dietary Guidelines for Americans?

A) Control calorie intake to manage body weight.
B) Choose a diet low in complex carbohydrates.
C) Decrease daily intake of vegetables and fruits.
D) Be physically active every other day.

Question 71

Which statement refers to phytochemicals?

A) They are essential nutrients.
B) They provide the body with energy.
C) They are found only in vitamin and mineral supplements.
D) They occur naturally in plant foods.

Question 72

How many cups of fluid should an adult male drink?

A) 12
B) 13
C) 14
D) 15

Question 73

For a 2,000-calorie diet,how many cups of milk or the equivalent per day does MyPlate recommend?

A) 2
B) 3
C) 4
D) 6

Question 74

How many ounce-equivalents of meat and beans per day does the USDA's MyPlate recommend for someone on a 2000-calorie diet?

A) 3.5
B) 4.5
C) 5.5
D) 6.5

Question 75

How many cups of fruit per day are recommended by USDA's MyPlate for someone on a 2,000 calorie diet?

A) 2
B) 3
C) 4
D) 6

Question 76

Which vitamin enhances the absorption of iron?

A) calcium
B) vitamin B-12
C) vitamin D
D) vitamin C

Question 77

Which of the following is a cruciferous vegetable?

A) potato
B) onion
C) broccoli
D) carrot

Question 78

How many cups of vegetables per day are recommended by USDA's MyPylate for someone on a 2000-calorie diet?

A) 1.5
B) 2.5
C) 4.0
D) 5.0

Question 79

Which food counts as the 1 ounce-equivalent of grains?

A) 2 slices of bread
B) ½ cup of cold cereal
C) a large bagel
D) ½ cup of cooked rice

Question 80

Which strategy would reduce saturated and trans fat intake?

A) Use regular dairy products.
B) Leave fat on meats for cooking.
C) Eat low-fat vegetarian main dishes.
D) Use stick margarine instead of vegetable oil.