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Nutrion

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Quiz on Nutrion , created by Araceli Larraga on 16/09/2014.
Araceli Larraga
Quiz by Araceli Larraga, updated more than 1 year ago
Araceli Larraga
Created by Araceli Larraga over 9 years ago
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Resource summary

Question 1

Question
1. A person who eats a bowl of oatmeal for breakfast every day is most likely making a food choice based on
Answer
  • Habit
  • availability
  • body image
  • Environmental concern

Question 2

Question
2. Approximately what percentage of US consumers eat home-cooked meals at least 3 times per week
Answer
  • 20
  • 40
  • 60
  • 80

Question 3

Question
3. What is the term that defines foods that contain nonnutrient substances whose known action in the body is to promote well-being to a greater extent than that contributed by the food’s nutrients?
Answer
  • Fortified foods
  • enriched foods
  • Functional Foods
  • Health-enchaning foods

Question 4

Question
4. By chemical analysis, what nutrient is present in the highest amounts in most foods?
Answer
  • Fats
  • Water
  • proteins
  • carbohydrates

Question 5

Question
5. A nutrient needed by the body and that must be supplied by foods is termed a(n)
Answer
  • neutraceutical
  • metabolic unit
  • organic nutrient
  • essential nutrient

Question 6

Question
6. Which of the following is classified as a micronutrient?
Answer
  • iron
  • protein
  • alcohol
  • carbohydrates

Question 7

Question
7. An essential nutrient is one that cannot be
Answer
  • Found in food
  • degraded by the body
  • made in sufficient quantities by the body
  • used to synthesize other compounds in the body

Question 8

Question
8. Which of the following most accurately defines the term organic?
Answer
  • products sold at health food stores
  • products grown without use of pesticides
  • foods having superior nutrient qualities
  • Substances with carbon-carbon or carbon-hydrogen bonds

Question 9

Question
9. Approximately how many nutrients are considered indispensable in the diet?
Answer
  • 15
  • 25
  • 40
  • 55

Question 10

Question
10. Which of the following cannot add fat to the body?
Answer
  • alcohol
  • proteins
  • carbohydrates
  • inorganic nutrients

Question 11

Question
11. Which of the following nutrients does not yield energy during its metabolism?
Answer
  • Fat
  • proteins
  • vitamins
  • carbohydrates

Question 12

Question
13. How much energy is required to raise the temperature of one kilogram (liter) of water 1° C?
Answer
  • 10 calories
  • 1 kilocalorie
  • 10,000 calories
  • 1000 kilocalories

Question 13

Question
14. Gram for gram, which of the following provides the most energy?
Answer
  • fats
  • alcohol
  • proteins
  • carbohydrates

Question 14

Question
15. A weight reduction regimen calls for a daily intake of 1400 kcalories, which includes 30 g of fat. Approximately what percentage of the total energy is contributed by fat?
Answer
  • 8.5
  • 15
  • 19
  • 25.5

Question 15

Question
16. A diet provides a total of 2200 kcalories, of which 40% of the energy is from fat and 20% from protein. How many grams of carbohydrate are contained in the diet?
Answer
  • 220
  • 285
  • 440
  • 880

Question 16

Question
17. What is the kcalorie value of a meal supplying 110 g of carbohydrates, 25 g of protein, 20 g of fat, and 5 g of alcohol?
Answer
  • 160
  • 345
  • 560
  • 755

Question 17

Question
18. Which of the following is a result of the metabolism of energy nutrients?
Answer
  • energy is released
  • body fat increases
  • energy is destroyed
  • body water decreases

Question 18

Question
19. Which of the following statements most accurately describes the composition of most foods?
Answer
  • They contain only one of the three energy nutrients, although a few contain all of them
  • They contain equal amounts of the three energy nutrients, except for high-fat foods
  • They contain mixtures of the three energy nutrients, although only one or two may predominate
  • They contain only two of the three energy nutrients, although there are numerous other foods that contain only one

Question 19

Question
How many vitamins are known to be required in the diet of human beings?
Answer
  • 5
  • 8
  • 10
  • 13

Question 20

Question
21. Which of the following is NOT a characteristic of the vitamins?
Answer
  • essential
  • inorganic
  • destructible
  • kCalorie-free

Question 21

Question
23. How many minerals are known to be required in the diet of human beings?
Answer
  • 6
  • 12
  • 16
  • 24

Question 22

Question
24. Overcooking a food is least likely to affect which of the following groups of nutrients?
Answer
  • vitamins
  • minerals
  • protein
  • carbohydrates

Question 23

Question
25. What is the benefit of using controls in an experiment?
Answer
  • a.The size of the groups can be very large
  • b. The subjects do not know anything about the experiment
  • c. The subjects who are treated are balanced against the placebos
  • d. The subjects are similar in all respects except for the treatment being tested

Question 24

Question
26. 27. 28. 29. 30. 31. 32. 33. 26. In nutrition research, observations of the quantities and types of foods eaten by groups of people and the health status of those groups are known as
Answer
  • a. case-control studies.
  • b. epidemiological studies.
  • c. human intervention trials.
  • d. correlation-control studies.

Question 25

Question
Before publication in a reputable journal, the findings of a research study must undergo scrutiny by experts in the field according to a process known as
Answer
  • a. peer review.
  • b. cohort review.
  • c. intervention examination. d. double-blind examination
  • d. double-blind examination

Question 26

Question
The smallest amount of a nutrient that, when consumed over a prolonged period, maintains a specific function is called the nutrient
Answer
  • a. allowance.
  • b. requirement.
  • c. tolerable limit.
  • d. adequate intake.

Question 27

Question
Recommended Dietary Allowances may be used to
Answer
  • a. measure nutrient balance of population groups.
  • b. assess dietary nutrient adequacy for individuals.
  • c. treat persons with diet-related illnesses.
  • d. calculate exact food requirements for most individuals.

Question 28

Question
Recommended Dietary Allowances are based on the
Answer
  • a. Lower Tolerable Limit.
  • b. Upper Tolerable Limit.
  • c. Subclinical Deficiency Value.
  • d. Estimated Average Requirement.

Question 29

Question
What is the AMDR for carbohydrate?
Answer
  • 5-10%
  • 15-25%
  • 30-40%
  • 45-65%

Question 30

Question
Which of the following figures falls within the carbohydrate range of the AMDR?
Answer
  • 35%
  • 50%
  • 70%
  • 90%

Question 31

Question
What is the AMDR for protein?
Answer
  • a. 10-35%
  • b. 40-45%
  • c. 50-65%
  • d. 70-85%

Question 32

Question
What is the AMDR for fat?
Answer
  • 10-30%
  • 20-35%
  • 40-55%
  • 60-75%

Question 33

Question
35. If a person consumed the upper AMDR limit for protein as part of a diet providing 2500 kcalories, approximately how many grams of protein would be ingested?
Answer
  • 41
  • 63
  • 135
  • 219

Question 34

Question
Protein this the only macronutrient that contain nitrogen.
Answer
  • True
  • False

Question 35

Question
37. In the scientific method a hypothesis is an unproven statement
Answer
  • True
  • False

Question 36

Question
38. Protein this the only macronutrient that contain nitrogen.
Answer
  • True
  • False

Question 37

Question
39. Carbohydrates are the nutrients with highest number of calories per gram.
Answer
  • True
  • False

Question 38

Question
40. Obesity is the risk factor that makes the greatest contribution to deaths in the United States.
Answer
  • True
  • False

Question 39

Question
1. A person’s customary intake of foods and beverages over time defines her or his
Answer
  • body weight
  • eating pattern
  • genetic predisposition
  • risk for inherited diseases

Question 40

Question
2. What are the principles of diet planning?
Answer
  • a. Abundance, B vitamins, kcalories, diet control, minerals, and variety
  • b. Abundance, balance, conservative, diversity, moderation, and vitamins
  • c. Adequacy, bone development, correction, vitamin density, master, and variety
  • d. Adequacy, balance, kcalorie control, nutrient density, moderation, and variety

Question 41

Question
3. Nutrient dense refers to foods that
Answer
  • a. carry the USDA nutrition labeling.
  • b. are higher in weight relative to volume.
  • c. provide more nutrients relative to kcalories.
  • d. contain a mixture of carbohydrate, fat, and protein.

Question 42

Question
4. The concept of nutrient density is most helpful in achieving what principle of diet planning?
Answer
  • variety
  • balance
  • moderation
  • kcalorie control

Question 43

Question
5. An empty-kcalorie food is one that contains
Answer
  • a. no kcalories.
  • b. an abundance of vitamins but little or no minerals.
  • c. an abundance of minerals but little or no vitamins.
  • d. energy and little or no protein, vitamins, or minerals

Question 44

Question
6. A food that provides 100 mg of magnesium and 25 kcal in a serving has a magnesium density (mg per kcal) of
Answer
  • 0.4
  • 4
  • 250
  • 2500

Question 45

Question
7. Providing enough, but not an excess, of a food is a diet- planning principle known as
Answer
  • safety
  • variety
  • moderation
  • undernutrition

Question 46

Question
8. Applying the principle of variety in food planning ensures the benefits of
Answer
  • moderation
  • vegetarianism
  • nutrient density
  • dilution of harmful substance

Question 47

Question
Which of the following practices is NOT consistent with achieving a healthy diet?
Answer
  • intake of eggs
  • intake of nuts
  • emphasis on solid fats
  • emphasis on low fat milk products

Question 48

Question
Which of the following is among the recommendations of the Dietary Guidelines for Americans?
Answer
  • increases physical activity
  • limit protein foods intake
  • practice good foot hygiene
  • reduce seafood consumption

Question 49

Question
Which of the following is NOT a feature of daily sodium intake guidelines?
Answer
  • a. The intake for most people should be <2300 mg
  • b. The intake for African-Americans should be ≤1500 mg
  • c. The intake should be limited to 10% of total mineral intake
  • d. The intake for most people ≥51 yrs of age should be ≤1500 mg

Question 50

Question
The Dietary Guidelines for Americans 2010 are applicable to all population groups except
Answer
  • a. pregnant teenagers.
  • b. people who are super-obese.
  • c. children under 2 years of age.
  • d. seniors older than 80 years of age.

Question 51

Question
Jamie is a vegetarian who is trying to plan a healthy diet according to the USDA Food Patterns. Which of the following protein foods would be the best nutrient choices for one day?
Answer
  • a. 2 pieces bacon, 1/2 can tuna, 2 pieces bread
  • b. 1/2 cup pinto beans, 1/2 cup tofu, 2 tbsp peanut butter
  • c. 1/2 cup black beans, 2 tbsp peanut butter, 1 c spinach
  • d. 1 skinless chicken breast, 2 egg whites, meal replacement bar

Question 52

Question
What two major nutrients are supplied by the fruit and vegetable groups?
Answer
  • a. Vitamins D and E
  • b. Vitamins A and C
  • c. Protein and calcium
  • d. B vitamins and iron

Question 53

Question
How much fruit juice (100%) is equivalent to 1 cup of fresh fruit?
Answer
  • a. 0.25 cup
  • b. 0.5 cup
  • c. 1 cup
  • d. 2 cups

Question 54

Question
Which of the following is a healthy choice for protein in the USDA Food Patterns?
Answer
  • a. Nuts
  • b. Bacon
  • c. Baked potatoes
  • d. Sweet potatoes

Question 55

Question
17. Approximately how many kcalories more per day are needed by an average college-age student who is active compared with her inactive counterpart?
Answer
  • a. 400-500
  • b. 600-800
  • c. 1000-1200
  • d. 1500-2000

Question 56

Question
18. According to the principles of the USDA Food Patterns, the foundation of a healthful diet should consist of
Answer
  • a. dairy.
  • b. fruits.
  • c. protein foods.
  • d. nutrient-dense foods.

Question 57

Question
19. In the MyPlate icon, which nutrient is shown as a separate food group?
Answer
  • a. Fat
  • b. Protein
  • c. Carbohydrate
  • d. Micronutrients

Question 58

Question
21. MyPlate was created to
Answer
  • a. illustrate the five food groups.
  • b. reinforce the MyPyramid concept.
  • c. reinforce the Healthy Eating Index.
  • d. encourage more meal eating at home.

Question 59

Question
20. Which of the following is a major criticism of the use of the MyPlate educational tool?
Answer
  • a. It allows for oversized portions
  • b. The Dairy group excludes ice cream
  • c. The five groups are not clearly identified
  • d. It treats all foods within a single group the same

Question 60

Question
22. Whole-grain flour contains all parts of the grain with the exception of the
Answer
  • a. bran.
  • b. husk.
  • c. germ.
  • d. endosperm.

Question 61

Question
The addition of calcium to some orange juice products by food manufacturers is most properly termed nutrient
Answer
  • a. enrichment.
  • b. restoration.
  • c. fortification.
  • d. mineralization.

Question 62

Question
Which of the following breads has the highest fiber content?
Answer
  • a. White
  • b. Refined
  • c. Enriched
  • d. Whole-grain

Question 63

Question
Which of the following is a characteristic of enriched grain products?
Answer
  • a. They have all of the added nutrients listed on the label
  • b. They have the fiber restored from the refining procedure
  • c. They have virtually all the nutrients restored from refining procedure
  • d. They have only 4 vitamins and 4 minerals added by the food manufacturer

Question 64

Question
What mineral is added to refined flours in the enrichment process?
Answer
  • a. Iron
  • b. Iodine
  • c. Calcium
  • d. Magnesium

Question 65

Question
Which of the following is an enrichment nutrient for grains?
Answer
  • a. Zinc
  • b. Folate
  • c. Protein
  • d. Calcium

Question 66

Question
Which of the following nutrients would be supplied in much greater amounts from whole-grain bread versus enriched bread?
Answer
  • a. Zinc
  • b. Folate
  • c. Riboflavin
  • d. Thiamin

Question 67

Question
Which of the following nutrients is NOT supplied in about the same amount by a slice of enriched bread compared with a slice of whole-grain bread?
Answer
  • a. Iron
  • b. Niacin
  • c. Thiamin
  • d. Magnesium

Question 68

Question
30. What term describes a food that resembles and substitutes for another food but is nutritionally inferior to it?
Answer
  • a. Faux food
  • b. Pseudo food
  • c. Imitation food
  • d. Food substitute

Question 69

Question
What term describes a food that resembles and substitutes for another food but is nutritionally inferior to it?
Answer
  • a. Faux food
  • b. Pseudo food
  • c. Imitation food
  • d. Food substitute

Question 70

Question
31. Which of the following is a feature of U.S. laws governing information on food labels?
Answer
  • a. The term “fresh” can be used only for raw and moderately processed food
  • b. Nutrition labeling must appear on virtually all processed as well as fresh foods
  • c. Restaurant foods must provide nutrient content information on the menu
  • d. Nutrition labeling is not required on foods produced by small businesses or products produced and sold in the same establishment

Question 71

Question
32. According to nutrition labeling laws, what two minerals must be listed on the package label as a percent Daily Value?
Answer
  • a. Calcium and iron
  • b. Zinc and phosphorus
  • c. Fluoride and chloride
  • d. Chromium and magnesium

Question 72

Question
33. According to nutrition labeling laws, the amounts of what two vitamins must be listed on the package label as a percent Daily Value?
Answer
  • a. Vitamins D and E
  • b. Vitamins A and C
  • c. Thiamin and riboflavin
  • d. Vitamin B6 and niacin

Question 73

Question
34. Which of the following is a feature of the Nutrition Facts panel on a food label?
Answer
  • a. Trans fat content is optional
  • b. Saturated fat must be listed
  • c. Naturally present sugars are excluded
  • d. Soluble and insoluble fiber must be listed separately
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