Deck 12: Nutrition Basics

Question 1

Foods from most plant sources supply _______________ proteins.

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

Answer 1

incomplete

Question 2

Protein sources that provide (in adequate amounts)all the amino acids that cannot be manufactured in the body are considered

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

Answer 2

complete.

Question 3

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

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

Answer 3

complete

Question 4

Essential nutrients include all of the following EXCEPT

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

Question 5

Proteins and carbohydrates each provide _______________ calories per gram.

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

Question 6

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

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

Question 7

Most of the fats in food are in the form of

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

Question 8

The recommended daily intake of protein is _______________ of total daily calories.

A)less than 10 percent
B)10-35 percent
C)20-40 percent
D)45-65 percent

Question 9

Hydrogenation

A)reduces the amount of cholesterol in saturated fats.
B)turns polysaturated fats into polyunsaturated liquid oils.
C)turns unsaturated liquid oils into more solid partially-saturated fats.
D)turns saturated liquid oils into partially unsaturated fats.

Question 10

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 remove waste products.
D)They help your body absorb fat-soluble vitamins.

Question 11

Saturated fats are primarily

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

Question 12

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

A)1
B)5
C)9
D)11

Question 13

Which of the following essential nutrients is most important in the formation of bones and muscles?

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

Question 14

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

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

Question 15

Which of the following statements about alcohol is TRUE?

A)It is not an essential nutrient.
B)It supplies 9 calories of energy per gram.
C)It plays an important role in supplying necessary enzymes.
D)It cannot be converted into fat.

Question 16

Fat provides _______________ calories per gram.

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

Question 17

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

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

Question 18

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

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

Question 19

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

A)3 oz.of meat
B)1 cup of yogurt
C)1½ ounces of cheese
D)all of these

Question 20

Which of the following essential nutrients do NOT supply energy?

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

Question 21

Refined grains

A)tend to be much lower in fiber and vitamins than whole grains.
B)contain the germ and bran of whole grains but not the endosperm.
C)take longer to digest than unrefined carbohydrates.
D)help to keep blood sugar and insulin levels low.

Question 22

Which of the following vitamins acts as an antioxidant?

A)vitamin E
B)vitamin B-12
C)vitamin D
D)all of these

Question 23

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 24

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 25

The liver and muscles store carbohydrates in the form of

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

Question 26

One by-product of hydrogenation is

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

Question 27

Fiber can help

A)prevent constipation by increasing fecal bulk.
B)reduce the risk of type 2 diabetes.
C)reduce the absorption of cholesterol.
D)do all of these.

Question 28

Which of the following are richest in complex carbohydrates?

A)grains and legumes
B)milk and cheese
C)fruit and vegetables
D)poultry and fish

Question 29

The primary function of vitamins is

A)to serve as an important component of muscle.
B)to provide texture and flavor to foods.
C)to regulate various processes within cells.
D)None of these is correct.

Question 30

Which of the following statements about vitamins is TRUE?

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 31

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

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

Question 32

Which of the following is/are NOT considered among the simple carbohydrates?

A)starches
B)fructose
C)galactose
D)disaccharides

Question 33

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.

Question 34

One good source of omega-3 fatty acids is

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

Question 35

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

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

Question 36

All of the following are good sources of viscous types of fiber EXCEPT

A)fruit.
B)wheat bran.
C)legumes.
D)oats.

Question 37

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 38

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

A)They tend to be higher in saturated fat.
B)They tend not to contain trans fats.
C)They tend to be liquid at room temperature.
D)All of these statements are true.

Question 39

The refinement of whole grains transforms whole-wheat flour into

A)whole-wheat flour powder.
B)white flour.
C)brown sugar.
D)enriched whole-wheat flour.

Question 40

Which of the following statements about trans fatty acids is TRUE?

A)Some studies have shown that they raise the levels of low-density lipoproteins in the blood.
B)Some studies have shown that they lower the levels of high-density lipoproteins in the blood.
C)Some studies have shown that they increase one's risk of developing heart disease.
D)All of these statements are true.

Question 41

Which of the following is a cruciferous vegetable?

A)potato
B)pinto bean
C)broccoli
D)carrot

Question 42

Which of the following statements about the Dietary Guidelines for Americans is FALSE?

A)The guidelines are intended for healthy children aged 15 and older and adults of all ages.
B)The guidelines provide general guidance for choosing a healthy diet.
C)Following these guidelines reduces the risk of chronic diseases.
D)Each of the recommendations in the guidelines is supported by extensive medical evidence.

Question 43

Of the following choices,the best source of vitamin C is

A)peppers.
B)hamburger.
C)a glass of milk.
D)a slice of whole-grain bread.

Question 44

Which of the following should count toward your total daily fluid intake?

A)water only
B)water and fruit juices
C)water and any sugar-free liquids
D)all fluids,including those containing caffeine

Question 45

Phytochemicals are

A)substances found in plant food sources that may help prevent chronic disease.
B)linked to the development of some cancers.
C)best obtained through supplements rather than by eating a variety of fruits and vegetables.
D)are toxic if ingested in large amounts from plant food sources.

Question 46

One food that is rich in calcium is

A)milk.
B)lean meat.
C)carrots.
D)apples.

Question 47

How does the Healthy Mediterranean-Style Pattern of diet differ from the Healthy U.S.-Style Pattern?

A)It includes more processed soy products.
B)It includes more fruit and seafood.
C)It includes more whole grains.
D)It includes more dairy.

Question 48

Which of the following is NOT part of the five overarching recommendations of the Dietary Guidelines for Americans?

A)Reduce sugar consumption and nutrient density.
B)Limit calories from saturated fats.
C)Support healthy eating patterns for all.
D)Reduce sodium intake.

Question 49

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 50

One mineral commonly lacking in American diets is

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

Question 51

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 52

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

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

Question 53

Human body weight is composed of approximately _______________ water.

A)10-20 percent
B)35-45 percent
C)50-60 percent
D)75-85 percent

Question 54

The Dietary Reference Intakes

A)are designed to prevent nutritional deficiencies and chronic diseases.
B)will eventually be replaced by RDA values.
C)are used as a basis for most food labels.
D)are a food group plan.

Question 55

Strategies to prevent osteoporosis include all of the following EXCEPT

A)weight-bearing aerobic exercise.
B)moderation in the consumption of caffeine.
C)adequate vitamin D intake.
D)high intake of vitamin A (as retinol).

Question 56

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 57

Osteoporosis is associated with low intake of

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

Question 58

Which of the following statements about free radicals is TRUE?

A)Free radicals have been implicated in aging and many diseases.
B)Free radicals are produced when the body uses oxygen or breaks down fats and proteins.
C)Free radical production is increased by environmental factors such as exhaust fumes.
D)All of these statements are true.

Question 59

Antioxidants

A)cause cancer.
B)found in foods can help protect the body from damage caused by free radicals.
C)are a particular type of trace mineral.
D)are chemically unstable molecules that react with fat,proteins,and DNA.

Question 60

One potentially fatal vitamin deficiency disease,caused by a lack of vitamin C in the diet,is

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

Question 61

Excess protein intake can increase fat stores.

Question 62

Individuals with high blood pressure may benefit from dietary restriction of

A)calcium.
B)vitamin B-12.
C)sodium.
D)fiber.

Question 63

Vegetarians who include milk and cheese products and small amounts of fish and poultry in their diets are called

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

Question 64

Endurance athletes may benefit from consuming additional

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

Question 65

Women who are capable of getting pregnant should include foods fortified with,and supplements of,which of the following nutrients?

A)vitamin B-12
B)vitamin C
C)potassium
D)folic acid

Question 66

Incomplete proteins are missing at least one essential amino acid.

Question 67

Connie's current diet is most likely to be adequate in which of the following nutrients?

A)calcium
B)fiber
C)protein
D)folate

Question 68

What is the main nutrition-related problem likely to be encountered by a vegan if his or her diet is not carefully selected?

A)high cholesterol level
B)insufficient intake of vitamin B-12
C)insufficient intake of complex carbohydrates
D)insufficient intake of fiber

Question 69

Vegetarians who eat no meat,poultry,or fish,but do eat eggs and dairy products are called

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

Question 70

Complete proteins are found in animal food sources.

Question 71

If the air temperature is 90 ^$\circ$ F or above,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 72

One guideline for food safety is to

A)wash hands for 10 seconds after handling food.
B)make certain that hamburgers are cooked to 110 ^$\circ$ F.
C)make sure counters and cutting boards are thoroughly cleaned.
D)store eggs in their designated space in the refrigerator door.

Question 73

Genetically modified foods

A)require special labeling by the FDA.
B)are rarely grown in the United States 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 74

The Dietary Guidelines for Americans emphasize the importance of

A)maintaining an appropriate calorie level.
B)nutrient-dense foods.
C)focusing on variety in consumed foods.
D)all of these.

Question 75

Connie could adjust her diet closer to that recommended by the USDA MyPlate food guidance system by increasing her daily servings of all of the following EXCEPT

A)vegetables.
B)whole grains.
C)refined sugars.
D)fresh fruit.

Question 76

Connie has been evaluating her daily consumption of beverages to improve the overall quality of her diet.Which of the following beverages should Connie choose less often?

A)regular soda
B)unsweetened iced tea
C)water
D)low-fat milk

Question 77

It is possible to combine two or more plant proteins with different essential amino acids to yield a complete protein.

Question 78

Moderate alcohol intake is no more than _______________ drink(s)per day for women and _______________ drink(s)per day for men.

A)1;1
B)1;2
C)2;3
D)3;4

Question 79

Essential nutrients are produced by the body.

Question 80

Food irradiation

A)is currently approved only for red meat.
B)utilizes radioactive materials.
C)does not require special labeling.
D)reduces spoilage of treated foods.