Deck 12: Nutrition Basics

Question 1

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

A)3 oz.of meat
B)½ cup of tofu
C)1 cup of yogurt
D)1½ ounces of cheese
E)All of these choices are correct.

Answer 1

All of these choices are correct.

Question 2

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

Answer 2

10-35 percent

Question 3

Essential nutrients include all of the following,EXCEPT

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

Answer 3

enzymes.

Question 4

Which of the following is a source of incomplete protein?

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

Question 5

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. E None of these statements is true.

Question 6

Which of the following essential nutrients does NOT supply energy?

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

Question 7

Fat provides ________ calories per gram.

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

Question 8

The building blocks of proteins are called

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

Question 9

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

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

Question 10

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

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

Question 11

The leading source of added sugar in the American diet is

A)candy bars.
B)artificial sweeteners.
C)soda.
D)cakes and cookies.

Question 12

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

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

Question 13

The average American diet includes about ________ of total daily calories as protein.

A)50 percent
B)25 percent
C)15 percent
D)5 percent

Question 14

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 15

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)either rice and beans or corn and beans
E)All of these choices are correct.

Question 16

Alcohol provides ________ calories per gram.

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

Question 17

Protein provides ________ calories per gram.

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

Question 18

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

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

Question 19

Foods from most plant sources supply ____________ proteins.

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

Question 20

Carbohydrate provides ________ calories per gram.

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

Question 21

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)They reduce the tendency of blood to clot and inhibit abnormal heart rhythms.
E)All of these choices are correct.

Question 22

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 23

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 liquid at room temperature.
D)They are the most concentrated source of energy,and food fats are composed of both saturated and unsaturated fatty acids.

Question 24

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)They lower the levels of high-density lipoproteins in the blood and increase one's risk of developing heart disease.
E)None of these statements is false.

Question 25

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 26

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

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

Question 27

Most of the fats in food are in the form of

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

Question 28

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

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

Question 29

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)The American Heart Association (AHA)recommend consuming at least 5-10% of energy from omega-6 fatty acidsSome nutritionists recommend people reduce the proportion of omega-6s they consume in favor of omega-3s.

Question 30

Fats are also called

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

Question 31

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 32

Hydrogenation

A)reduces the amount of cholesterol in saturated fats.
B)increases the shelf life of products containing fat.
C)turns liquid oils into solid or semi-solid fats
D)has been banned by the FDA.

Question 33

A by-product of hydrogenation is

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

Question 34

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 35

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 36

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

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

Question 37

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

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

Question 38

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 39

All of the following contain mostly polyunsaturated fatty acids,EXCEPT

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

Question 40

A good source of omega-3 fatty acids is

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

Question 41

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 42

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 43

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 44

Fiber 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)prevent constipation by increasing fecal bulk and manage diabetes by slowing the movement of glucose into the blood.
E)All of these choices are true.

Question 45

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

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

Question 46

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

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

Question 47

All of the following are good sources of fiber,EXCEPT

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

Question 48

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

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

Question 49

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

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

Question 50

Which of the following statements is FALSE regarding simple carbohydrates?

A)They include sucrose,fructose,and lactose.
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 51

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 52

Which of the following is a water-soluble vitamin?

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

Question 53

Refined carbohydrates

A)tend to be much lower in fiber 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 54

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 55

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

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

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)a reduced risk of heart disease and diabetes.
E)all of these choices.

Question 57

The liver and muscles store carbohydrates in the form of

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

Question 58

The primary function of vitamins is to

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

Question 59

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

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

Question 60

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

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

Question 61

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 62

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 63

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 64

A food rich in calcium is

A)low-fat milk.
B)lean meat.
C)nuts.
D)apples.

Question 65

The best source of vitamin C is a(n)

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

Question 66

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

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

Question 67

Osteoporosis is associated with low intake of

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

Question 68

When it comes to building strong bones,good advice would be to

A)limit your sun exposure to less than 10 minutes per week.
B)eat a diet high in protein.
C)consume calcium from supplements because it is absorbed better than calcium from foods.
D)engage in weight-bearing aerobic activities.

Question 69

A mineral commonly lacking in American diets is

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

Question 70

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 phytochemical.
D)are a particular type of phytochemical found in foods and can help protect the body from damage caused by free radicals.

Question 71

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 72

Human body weight is composed of approximately _______________ water.

A)20-30 percent
B)40-50 percent
C)50-60 percent
D)80-100 percent

Question 73

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 74

Which of the following statements is TRUE regarding free radicals?

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)Free radicals have been implicated in aging and many diseases and are produced when the body uses oxygen or breaks down fats and protein.
E)All of these statements are true.

Question 75

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 76

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 77

Which of the following vitamins acts as an antioxidant?

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

Question 78

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

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

Question 79

An essential mineral commonly lacking in the America diet is

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

Question 80

Examples of trace minerals include

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