Deck 5: Nutrition Basics

Question 1

Carbohydrate provides _____________ calories per gram.

A)4
B)7
C)9
D)12

Answer 1

4

Question 2

Which of the following essential nutrients does NOT supply energy?

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

Answer 2

vitamins

Question 3

Of the 20 common amino acids,how many of these are termed "essential"?

A)3
B)9
C)18
D)29

Answer 3

9

Question 4

The building blocks of proteins are called

A)hormones.
B)minerals.
C)amino acids.
D)enzymes.

Question 5

Alcohol provides ____________ calories per gram.

A)4
B)7
C)9
D)12

Question 6

Which of the following will help supply Carey with an adequate daily intake of protein?

A)90 grams of chicken
B)½ cup of tofu
C)1 cup of yogurt
D)All of these choices are correct.

Question 7

The average Canadian diet includes about _____________ of total daily calories as protein.

A)50 percent
B)27 percent
C)17 percent
D)5 percent

Question 8

The process in which foods you eat are broken down and absorbed is called

A)respiration.
B)metabolism.
C)digestion.
D)catecation.

Question 9

Shelley is pregnant and has concerns about possible mercury contamination in the fish she eats.According to Health Canada,which of the following should she not eat?

A)swordfish
B)king mackerel
C)shark
D)Shelley should not eat any of these choices.

Question 10

Essential nutrients include all of the following,EXCEPT

A)vitamins.
B)minerals.
C)enzymes.
D)amino acids.

Question 11

Which of the following statements is TRUE regarding alcohol?

A)It is not an essential nutrient.
B)It supplies 7 calories of energy per gram.
C)It plays an important role in supplying necessary enzymes.
D)Alcohol is not an essential nutrient,and it supplies 7 calories of energy per gram.

Question 12

Fat provides _____________ calories per gram.

A)4
B)7
C)9
D)12

Question 13

Genetically modified foods

A)require special labeling.
B)are rarely grown in Canada but are very common in other countries.
C)can unexpectedly appear in the food supply through contamination during processing.
D)can be used in foods that are also certified organic or irradiateD.

Question 14

Protein provides _____________ calories per gram.

A)4
B)7
C)9
D)12

Question 15

Meats,fish,poultry,and eggs are sources of ___________ protein.

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

Question 16

The main structural components of the body,muscles,and bones are made up of

A)proteins.
B)fats.
C)lipids.
D)carbohydrates.

Question 17

Which of the following is a source of incomplete protein?

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

Question 18

Protein sources that provide all the amino acids that cannot be manufactured in the body are best described as

A)complete.
B)essential.
C)nonessential.
D)incomplete.

Question 19

Martha is a vegetarian and wants to eat a source of complete protein.Which of the following should she choose?

A)rice and beans
B)corn and beans
C)peanut butter and milk
D)All of these choices are correct.

Question 20

Foods from most plant sources supply ____________ proteins.

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

Question 21

Sulfites are used to

A)protect meats from toxins.
B)fortify vitamins in juices.
C)protect vegetables from browning.
D)maintain the fresh taste of fruits.

Question 22

Which of the following statements is FALSE regarding trans fatty acids?

A)They raise the levels of low-density lipoproteins in the blood.
B)They lower the levels of high-density lipoproteins in the blood.
C)They increase one's risk of developing heart disease.
D)None of these statements is false.

Question 23

The essential fatty acids,linoleic and alpha-linoleic acids,are both

A)polyunsaturated.
B)saturated.
C)monounsaturated.
D)hydrosaturateD.

Question 24

Which of the following statements is TRUE regarding fats?

A)They are the most concentrated source of energy.
B)Food fats are composed of both saturated and unsaturated fatty acids.
C)Food fats containing large amounts of saturated fatty acids are usually solid at room temperature.
D)All of these statements are true.

Question 25

Which of the following does NOT contain mostly monounsaturated fatty acids?

A)olive oil
B)safflower oil
C)peanut oil
D)palm oil

Question 26

Which of the following is NOT a function of fats?

A)They help insulate your body.
B)They support and cushion your organs.
C)They form important components of blood and some hormones.
D)They help your body absorb fat-soluble vitamins.

Question 27

All of the following contain mostly polyunsaturated fatty acids,EXCEPT

A)coconut oil.
B)soybean oil.
C)corn oil.
D)cottonseed oil.

Question 28

Saturated fats are primarily found in

A)animal food sources and are liquid at room temperature.
B)plant food sources and are solid at room temperature.
C)plant food sources and are liquid at room temperature.
D)animal food sources and are solid at room temperature.

Question 29

In order to determine the presence of trans fat in a given product,consumers should check the label for

A)cholesterol content.
B)unsaturated fat levels.
C)partially hydrogenated oils.
D)carbohydrate content.

Question 30

To control your blood cholesterol levels,the most important action you can take is to limit the amount of _______________ in your diet.

A)polyunsaturated fat
B)saturated and trans fats
C)monounsaturated fat
D)omega-3 fat

Question 31

A by-product of hydrogenation is

A)monounsaturated fats.
B)trans fatty acids.
C)cholesterol.
D)triglycerides.

Question 32

Fats are also called

A)lipids.
B)enzymes.
C)glycogen.
D)glycerol.

Question 33

Food irradiation

A)is currently approved only for red meat.
B)utilizes radioactive materials.
C)does not require special labeling.
D)extends the shelf life of a fooD.

Question 34

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

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

Question 35

The recommended daily intake of protein is _____________ of total daily calories

A)less than 10 percent
B)10-35 percent
C)20-35 percent
D)45-65 percent

Question 36

Most of the fats in food are in the form of

A)cholesterol.
B)low-density lipids.
C)triglycerides.
D)high-density lipids.

Question 37

Which of the following would be an effect of consuming omega-3 fatty acids?

A)They reduce the tendency of blood to clot.
B)They inhibit inflammation.
C)They inhibit abnormal heart rhythms.
D)All of these choices are correct.

Question 38

Which of the following statements is TRUE regarding vegetable oils that have been hydrogenated?

A)They tend to be higher in saturated fat.
B)They tend to be lower in saturated fat.
C)They tend to be liquid at room temperature.
D)They tend to be lower in saturated fat and liquid at room temperature.

Question 39

Leading sources of saturated fat in the Canadian diet include all of the following,EXCEPT

A)red meats.
B)whole milk and cheese.
C)poultry.
D)hot dogs and lunch meats.

Question 40

A guideline for food safety is to

A)wash hands for 10 seconds after handling food.
B)make certain that hamburgers are cooked to 110°F.
C)cook stuffing separately from poultry.
D)store eggs in their designated space in the refrigerator door.

Question 41

When reducing fat intake,the emphasis should be placed on lowering intake of

A)omega-3 fatty acids.
B)linoleic acid.
C)trans fatty acids.
D)monounsaturated fats.

Question 42

Fibre can help

A)prevent constipation by increasing fecal bulk.
B)manage diabetes by slowing the movement of glucose into the blood.
C)reduce the absorption of cholesterol.
D)All of these choices are true.

Question 43

The refinement of whole grains transforms whole-wheat flour into

A)whole-wheat flour dust.
B)white flour.
C)unrefined whole-wheat flour.
D)enriched whole-wheat flour.

Question 44

When John doesn't eat enough carbohydrates to satisfy his body's need,where will his body get the needed carbohydrates?

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

Question 45

Cooked or refrigerated foods should not be left at room temperature for more than

A)1 hour.
B)2 hours.
C)3 hours.
D)4 hours.

Question 46

The liver and muscles store carbohydrates in the form of

A)glucose.
B)glycogen.
C)fructose.
D)sucrose.

Question 47

The recommended daily intake of fibre for women is ____________ grams.

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

Question 48

The major source of fuel for the nervous system,brain,and red blood cells is

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

Question 49

The Food and Nutrition Board defines ________________ as nondigestible carbohydrates that occur naturally in plant foods.

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

Question 50

Which of the following foods is NOT considered a simple carbohydrate?

A)potato
B)orange juice
C)table sugar
D)milk

Question 51

Which of the following statement is FALSE regarding simple carbohydrates?

A)They contain only one or two sugar units in each molecule.
B)They are found in a variety of plants.
C)They are found naturally in fruits and milk.
D)There is no evidence that any simple carbohydrate is more nutritious than others.

Question 52

Which of the following statements is TRUE regarding foodborne illnesses?

A)Raw or undercooked animal products and oysters pose the greatest risk.
B)Most of the foodborne illness is caused by disease-causing microorganisms.
C)Children,pregnant women,and the elderly are more at risk for severe complications.
D)All of these statements are true.

Question 53

All of the following are good sources of fibre,EXCEPT

A)avocado.
B)hamburger.
C)oatmeal.
D)winter squash.

Question 54

Plant sources that provide small amounts of omega-3 fatty acids include all of the following,EXCEPT

A)coconut oil.
B)flaxseed oil.
C)canola oil.
D)walnut oil.

Question 55

Refined carbohydrates

A)tend to be much lower in fibre and vitamins than their unrefined counterparts.
B)contain both the germ and bran of whole grains.
C)take longer to digest than unrefined carbohydrates.
D)keep blood sugar and insulin levels low.

Question 56

Consumption of whole grains has been linked to:

A)a reduced risk of heart disease.
B)a reduced risk of certain forms of cancer.
C)a reduced risk of diabetes.
D)all of these choices.

Question 57

A good source of omega-3 fatty acids is

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

Question 58

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

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

Question 59

Which of the following statement is FALSE regarding omega-6 fatty acids?

A)They are another form of polyunsaturated fat.
B)They contain the essential nutrient linoleic acid.
C)They are primarily found in palm and coconut oils.
D)Some nutritionists recommend people reduce the proportion of omega-6s they consume in favor of omega-3s.

Question 60

Which of the following are richest in complex carbohydrates?

A)grains and legumes
B)fruits,milk,and cheese
C)milk and vegetables
D)fruits and honey

Question 61

___________ is often added to cereals or used in fibre supplements and laxatives,improves intestinal health,and also helps control glucose and cholesterol levels.

A)Trillium
B)Millium
C)Psyllium
D)Fyllium

Question 62

Which of the following is a water-soluble vitamin?

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

Question 63

A mineral commonly lacking in Canadian diets is

A)phosphorus.
B)iron.
C)chloride.
D)sodium.

Question 64

The best source of vitamin C is a(n)

A)orange.
B)hamburger.
C)glass of milk.
D)slice of whole-grain breaD.

Question 65

Probably the best-known vitamin deficiency disease,caused by a lack of vitamin C in the diet,is

A)beriberi.
B)anemia.
C)gingivitis.
D)scurvy.

Question 66

Minerals

A)help regulate body functions.
B)are found only in animal products.
C)provide the body with 4 calories per gram in energy.
D)make up about 60 percent of total body weight.

Question 67

A food rich in calcium is

A)green leafy vegetables.
B)lean meat.
C)nuts.
D)apples.

Question 68

The primary function of vitamins is to

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

Question 69

Which low intake of this vitamin has been linked to increased heart disease risk?

A)vitamin D
B)vitamin A
C)folate
D)riboflavin

Question 70

Two vitamins produced within the body are

A)vitamin D and vitamin K.
B)vitamin C and vitamin D.
C)niacin and vitamin K.
D)vitamin B and biotin.

Question 71

The recommended daily amount of fibre for men is ____________ grams.

A)18
B)28
C)38
D)more than 50

Question 72

Examples of major minerals include

A)potassium,sodium,and iron.
B)zinc,iron,and calcium.
C)calcium,potassium,and magnesium.
D)iron,calcium,and copper.

Question 73

Which of the following is NOT a fat-soluble vitamin?

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

Question 74

Which of the following vitamins acts as an antioxidant?

A)vitamin E
B)vitamin C
C)vitamin A
D)All of these vitamins act as antioxidants.

Question 75

Examples of trace minerals include

A)potassium,zinc,and iron.
B)fluoride,copper,and zinc.
C)magnesium and phosphorus.
D)iodide,zinc,and chloride.

Question 76

Which of the following statements is TRUE 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 direct energy to the body.
D)Vitamins are best taken in the form of vitamin supplements.

Question 77

High dosages of vitamin A are toxic and associated with an increased risk of

A)scurvy.
B)anemia.
C)birth defects.
D)night blindness.

Question 78

Osteoporosis is associated with low intake of

A)calcium.
B)phosphorus.
C)zinC.
D)iron.

Question 79

All of the following are cooking methods that preserve the nutrient value of vegetables,EXCEPT

A)boiling.
B)baking.
C)microwaving.
D)steaming.

Question 80

An essential nutrient commonly lacking in the Canadian diet is

A)sodium.
B)calcium.
C)copper.
D)fluoride.