Deck 8: Nutrition

Question 1

How many calories of energy per gram do fats supply?

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

Answer 1

D

Question 2

What is good advice for a vegetarian?

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

Answer 2

B

Question 3

What percentage of total daily calories should come from protein?

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

Answer 3

B

Question 4

Which function do fats perform?

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

Question 5

Which structure is made up of protein?

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

Question 6

What 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 7

What 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 8

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 9

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 10

Which of the following are micronutrients?

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

Question 11

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

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

Question 12

How is the energy in foods expressed?

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

Question 13

What is the approximate 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 14

Foods from plant sources usually provide which type of protein?

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

Question 15

What types of proteins do foods from animal sources provide?

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

Question 16

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

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

Question 17

Which food is a source of incomplete protein?

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

Question 18

Which nutrient supplies the body with energy?

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

Question 19

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

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

Question 20

What 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 21

Which of the following statements describes an unsaturated fat?

A)It comes directly from animal products.
B)It is the primary fatty acid in tropic oils.
C)It is produced only after hydrogenation.
D)It is liquid at room temperature.

Question 22

What is the daily limit of added sugars recommended by the USDA?

A)0-5% of total energy intake
B)10% of total energy intake
C)15% of total energy intake
D)20% of total energy intake

Question 23

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 24

Non-digestible carbohydrates that have either been isolated from natural sources or synthesized in a lab and then added to a food product or supplement are known as

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

Question 25

Which substance would typically contain the most trans fat?

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

Question 26

Which part of a whole grain typically remains after processing?

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

Question 27

If you want to improve your health,what is the most important thing you should focus on?

A)eliminating fat intake
B)eating breakfast
C)dietary patterns
D)carbohydrate consumption

Question 28

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

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

Question 29

Which is an example of an unrefined complex carbohydrate?

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

Question 30

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 31

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

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

Question 32

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 33

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 34

Which of the following statements about trans fats is accurate?

A)The FDA has declined to regulate the use of trans fats by food manufacturers.
B)Trans fats do not occur naturally;they are all created by the hydrogenation process.
C)The more solid a hydrogenated oil is,the more trans fats it contains.
D)Trans fats are considered safe because they have never been linked to negative health consequences.

Question 35

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

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

Question 36

Which of the following describes the current science related to saturated fat consumption and coronary heart disease?

A)The link between saturated fat and coronary heart disease has been completely debunked.
B)Scientists urge everyone to limit saturated fat in order to avoid coronary heart diseases.
C)The science is mixed,but for other health reasons it is wise to limit saturated fat intake.
D)You should only worry about saturated fat in your diet if you are at risk for heart disease.

Question 37

Which of the following describes the nondigestible carbohydrates and lignin that are intact in plants?

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

Question 38

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

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

Question 39

What does the U.S.Department of Agriculture recommend for daily intake of saturated fat?

A)no saturated fat,if possible
B)less than 10 percent of total calories
C)less than 20 percent of total calories
D)less than 30 percent of total calories

Question 40

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 41

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 42

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 43

Which statement is accurate regarding 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 44

Which nutrient helps build and maintain bone density?

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

Question 45

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 46

Osteoporosis is associated with low intake of which mineral?

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

Question 47

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 48

What type of fiber slows the movement of glucose into the blood after eating and reduces the absorption of cholesterol?

A)total fiber
B)soluble fiber
C)functional fiber
D)insoluble fiber

Question 49

How many cups of fluid should an adult male drink a day?

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

Question 50

Which vitamin is a fat-soluble vitamin?

A)B-12
B)A
C)C
D)folate

Question 51

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 52

Which vitamin is a water-soluble vitamin?

A)vitamin E
B)vitamin K
C)vitamin C
D)vitamin D

Question 53

Anemia is associated with a deficiency in which mineral?

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

Question 54

How many cups of fluid should an adult female drink a day?

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

Question 55

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 56

Which of the following is one of the recommendations from the 2015 Dietary Guidelines Committee Report?

A)Reduce consumption of red and processed meat.
B)Choose a diet low in complex carbohydrates.
C)Decrease daily intake of vegetables and fruits.
D)Be physically active every other day.

Question 57

Which of the following is a cruciferous vegetable?

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

Question 58

Which food is a good source of dietary fiber?

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

Question 59

What is the primary source of calcium in the diet?

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

Question 60

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 61

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

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

Question 62

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 63

The average adult needs about 3000 calories a day to meet individual energy needs.

Question 64

Proteins consumed throughout the course of the day can complement each other to form a pool of amino acids the body uses to produce necessary proteins.

Question 65

Fats supply more energy per gram than any other nutrient.

Question 66

Twenty common amino acids are found in food,but only nine are essential in the diet.

Question 67

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

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

Question 68

According to the Dietary Guidelines Advisory Committee,what nutrient do Americans tend to under-consume?

A)saturated fat
B)sodium
C)calcium
D)sugar

Question 69

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 70

Which of the following is a recommendation from the 2015 Dietary Guidelines Advisory Committee Report?

A)Intake of dietary cholesterol should be strictly limited.
B)Caffeine has adverse health effects and should be avoided.
C)Americans should consume less vitamin D in their diets.
D)Dietary patterns should consider sustainability and food security.

Question 71

Which vitamin enhances the absorption of iron?

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

Question 72

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

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

Question 73

Essential nutrients are produced by the body.

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 vegetables per day are recommended by USDA's MyPlate for someone on a 2000-calorie diet?

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

Question 76

Experts recommend reducing sodium intake to no more than ________ per day.

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

Question 77

For a 2000-calorie diet,how many cups of milk or the equivalent per day does MyPlate recommend?

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

Question 78

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

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

Question 79

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 80

Which of the following is LEAST likely to be contaminated with mercury?

A)light tuna
B)shark
C)swordfish
D)king mackerel