1296466
Descripción
Test por Araceli Larraga, actualizado hace más de 1 año
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Creado por Araceli Larraga
hace más de 9 años
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|
Pregunta 1
Pregunta
1. A person who eats a bowl of oatmeal for breakfast every day is most likely making a food choice based on
Respuesta
-
Habit
-
availability
-
body image
-
Environmental concern
Pregunta 2
Pregunta
2. Approximately what percentage of US consumers eat home-cooked meals at least 3 times per week
Respuesta
-
20
-
40
-
60
-
80
Pregunta 3
Pregunta
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?
Respuesta
-
Fortified foods
-
enriched foods
-
Functional Foods
-
Health-enchaning foods
Pregunta 4
Pregunta
4. By chemical analysis, what nutrient is present in the highest amounts in most foods?
Respuesta
-
Fats
-
Water
-
proteins
-
carbohydrates
Pregunta 5
Pregunta
5. A nutrient needed by the body and that must be supplied by foods is termed a(n)
Respuesta
-
neutraceutical
-
metabolic unit
-
organic nutrient
-
essential nutrient
Pregunta 6
Pregunta
6. Which of the following is classified as a micronutrient?
Respuesta
-
iron
-
protein
-
alcohol
-
carbohydrates
Pregunta 7
Pregunta
7. An essential nutrient is one that cannot be
Respuesta
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Found in food
-
degraded by the body
-
made in sufficient quantities by the body
-
used to synthesize other compounds in the body
Pregunta 8
Pregunta
8. Which of the following most accurately defines the term organic?
Respuesta
-
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
Pregunta 9
Pregunta
9. Approximately how many nutrients are considered indispensable in the diet?
Respuesta
-
15
-
25
-
40
-
55
Pregunta 10
Pregunta
10. Which of the following cannot add fat to the body?
Respuesta
-
alcohol
-
proteins
-
carbohydrates
-
inorganic nutrients
Pregunta 11
Pregunta
11. Which of the following nutrients does not yield energy during its metabolism?
Respuesta
-
Fat
-
proteins
-
vitamins
-
carbohydrates
Pregunta 12
Pregunta
13. How much energy is required to raise the temperature of one kilogram (liter) of water 1° C?
Respuesta
-
10 calories
-
1 kilocalorie
-
10,000 calories
-
1000 kilocalories
Pregunta 13
Pregunta
14. Gram for gram, which of the following provides the most energy?
Respuesta
-
fats
-
alcohol
-
proteins
-
carbohydrates
Pregunta 14
Pregunta
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?
Respuesta
-
8.5
-
15
-
19
-
25.5
Pregunta 15
Pregunta
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?
Respuesta
-
220
-
285
-
440
-
880
Pregunta 16
Pregunta
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?
Respuesta
-
160
-
345
-
560
-
755
Pregunta 17
Pregunta
18. Which of the following is a result of the metabolism of energy nutrients?
Respuesta
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energy is released
-
body fat increases
-
energy is destroyed
-
body water decreases
Pregunta 18
Pregunta
19. Which of the following statements most accurately describes the composition of most foods?
Respuesta
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They contain only one of the three energy nutrients, although a few contain all of them
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They contain equal amounts of the three energy nutrients, except for high-fat foods
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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
Pregunta 19
Pregunta
How many vitamins are known to be required in the diet
of human beings?
Respuesta
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5
-
8
-
10
-
13
Pregunta 20
Pregunta
21. Which of the following is NOT a characteristic of the vitamins?
Respuesta
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essential
-
inorganic
-
destructible
-
kCalorie-free
Pregunta 21
Pregunta
23. How many minerals are known to be required in the diet of human beings?
Respuesta
-
6
-
12
-
16
-
24
Pregunta 22
Pregunta
24. Overcooking a food is least likely to affect which of the following groups of nutrients?
Respuesta
-
vitamins
-
minerals
-
protein
-
carbohydrates
Pregunta 23
Pregunta
25. What is the benefit of using controls in an experiment?
Respuesta
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a.The size of the groups can be very large
-
b. The subjects do not know anything about the experiment
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c. The subjects who are treated are balanced against the placebos
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d. The subjects are similar in all respects except for the treatment being tested
Pregunta 24
Pregunta
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
Respuesta
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a. case-control studies.
-
b. epidemiological studies.
-
c. human intervention trials.
-
d. correlation-control studies.
Pregunta 25
Pregunta
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
Respuesta
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a. peer review.
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b. cohort review.
-
c. intervention examination. d. double-blind examination
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d. double-blind examination
Pregunta 26
Pregunta
The smallest amount of a nutrient that, when consumed over a prolonged period, maintains a specific function is called the nutrient
Respuesta
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a. allowance.
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b. requirement.
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c. tolerable limit.
-
d. adequate intake.
Pregunta 27
Pregunta
Recommended Dietary Allowances may be used to
Respuesta
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a. measure nutrient balance of population groups.
-
b. assess dietary nutrient adequacy for individuals.
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c. treat persons with diet-related illnesses.
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d. calculate exact food requirements for most individuals.
Pregunta 28
Pregunta
Recommended Dietary Allowances are based on the
Respuesta
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a. Lower Tolerable Limit.
-
b. Upper Tolerable Limit.
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c. Subclinical Deficiency Value.
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d. Estimated Average Requirement.
Pregunta 29
Pregunta
What is the AMDR for carbohydrate?
Respuesta
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5-10%
-
15-25%
-
30-40%
-
45-65%
Pregunta 30
Pregunta
Which of the following figures falls within the carbohydrate range of the AMDR?
Respuesta
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35%
-
50%
-
70%
-
90%
Pregunta 31
Pregunta
What is the AMDR for protein?
Respuesta
-
a. 10-35%
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b. 40-45%
-
c. 50-65%
-
d. 70-85%
Pregunta 32
Pregunta
What is the AMDR for fat?
Respuesta
-
10-30%
-
20-35%
-
40-55%
-
60-75%
Pregunta 33
Pregunta
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?
Respuesta
-
41
-
63
-
135
-
219
Pregunta 34
Pregunta
Protein this the only macronutrient that contain nitrogen.
Respuesta
- True
- False
Pregunta 35
Pregunta
37. In the scientific method a hypothesis is an unproven statement
Respuesta
- True
- False
Pregunta 36
Pregunta
38. Protein this the only macronutrient that contain nitrogen.
Respuesta
- True
- False
Pregunta 37
Pregunta
39. Carbohydrates are the nutrients with highest number of calories per gram.
Respuesta
- True
- False
Pregunta 38
Pregunta
40. Obesity is the risk factor that makes the greatest contribution to deaths in the United States.
Respuesta
- True
- False
Pregunta 39
Pregunta
1. A person’s customary intake of foods and beverages over time defines her or his
Respuesta
-
body weight
-
eating pattern
-
genetic predisposition
-
risk for inherited diseases
Pregunta 40
Pregunta
2. What are the principles of diet planning?
Respuesta
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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
Pregunta 41
Pregunta
3. Nutrient dense refers to foods that
Respuesta
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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.
Pregunta 42
Pregunta
4. The concept of nutrient density is most helpful in achieving what principle of diet planning?
Respuesta
-
variety
-
balance
-
moderation
-
kcalorie control
Pregunta 43
Pregunta
5. An empty-kcalorie food is one that contains
Respuesta
-
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
Pregunta 44
Pregunta
6. A food that provides 100 mg of magnesium and 25 kcal in a serving has a magnesium density (mg per kcal) of
Respuesta
-
0.4
-
4
-
250
-
2500
Pregunta 45
Pregunta
7. Providing enough, but not an excess, of a food is a diet- planning principle known as
Respuesta
-
safety
-
variety
-
moderation
-
undernutrition
Pregunta 46
Pregunta
8. Applying the principle of variety in food planning ensures
the benefits of
Respuesta
-
moderation
-
vegetarianism
-
nutrient density
-
dilution of harmful substance
Pregunta 47
Pregunta
Which of the following practices is NOT consistent with achieving a healthy diet?
Respuesta
-
intake of eggs
-
intake of nuts
-
emphasis on solid fats
-
emphasis on low fat milk products
Pregunta 48
Pregunta
Which of the following is among the recommendations of the Dietary Guidelines for Americans?
Respuesta
-
increases physical activity
-
limit protein foods intake
-
practice good foot hygiene
-
reduce seafood consumption
Pregunta 49
Pregunta
Which of the following is NOT a feature of daily sodium intake guidelines?
Respuesta
-
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
Pregunta 50
Pregunta
The Dietary Guidelines for Americans 2010 are applicable to all population groups except
Respuesta
-
a. pregnant teenagers.
-
b. people who are super-obese.
-
c. children under 2 years of age.
-
d. seniors older than 80 years of age.
Pregunta 51
Pregunta
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?
Respuesta
-
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
Pregunta 52
Pregunta
What two major nutrients are supplied by the fruit and vegetable groups?
Respuesta
-
a. Vitamins D and E
-
b. Vitamins A and C
-
c. Protein and calcium
-
d. B vitamins and iron
Pregunta 53
Pregunta
How much fruit juice (100%) is equivalent to 1 cup of fresh fruit?
Respuesta
-
a. 0.25 cup
-
b. 0.5 cup
-
c. 1 cup
-
d. 2 cups
Pregunta 54
Pregunta
Which of the following is a healthy choice for protein in the USDA Food Patterns?
Respuesta
-
a. Nuts
-
b. Bacon
-
c. Baked potatoes
-
d. Sweet potatoes
Pregunta 55
Pregunta
17. Approximately how many kcalories more per day are needed by an average college-age student who is active compared with her inactive counterpart?
Respuesta
-
a. 400-500
-
b. 600-800
-
c. 1000-1200
-
d. 1500-2000
Pregunta 56
Pregunta
18. According to the principles of the USDA Food Patterns, the foundation of a healthful diet should consist of
Respuesta
-
a. dairy.
-
b. fruits.
-
c. protein foods.
-
d. nutrient-dense foods.
Pregunta 57
Pregunta
19. In the MyPlate icon, which nutrient is shown as a separate food group?
Respuesta
-
a. Fat
-
b. Protein
-
c. Carbohydrate
-
d. Micronutrients
Pregunta 58
Pregunta
21. MyPlate was created to
Respuesta
-
a. illustrate the five food groups.
-
b. reinforce the MyPyramid concept.
-
c. reinforce the Healthy Eating Index.
-
d. encourage more meal eating at home.
Pregunta 59
Pregunta
20. Which of the following is a major criticism of the use of the MyPlate educational tool?
Respuesta
-
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
Pregunta 60
Pregunta
22. Whole-grain flour contains all parts of the grain with the exception of the
Respuesta
-
a. bran.
-
b. husk.
-
c. germ.
-
d. endosperm.
Pregunta 61
Pregunta
The addition of calcium to some orange juice products by
food manufacturers is most properly termed nutrient
Respuesta
-
a. enrichment.
-
b. restoration.
-
c. fortification.
-
d. mineralization.
Pregunta 62
Pregunta
Which of the following breads has the highest fiber content?
Respuesta
-
a. White
-
b. Refined
-
c. Enriched
-
d. Whole-grain
Pregunta 63
Pregunta
Which of the following is a characteristic of enriched grain products?
Respuesta
-
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
Pregunta 64
Pregunta
What mineral is added to refined flours in the enrichment process?
Respuesta
-
a. Iron
-
b. Iodine
-
c. Calcium
-
d. Magnesium
Pregunta 65
Pregunta
Which of the following is an enrichment nutrient for grains?
Respuesta
-
a. Zinc
-
b. Folate
-
c. Protein
-
d. Calcium
Pregunta 66
Pregunta
Which of the following nutrients would be supplied in much greater amounts from whole-grain bread versus enriched bread?
Respuesta
-
a. Zinc
-
b. Folate
-
c. Riboflavin
-
d. Thiamin
Pregunta 67
Pregunta
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?
Respuesta
-
a. Iron
-
b. Niacin
-
c. Thiamin
-
d. Magnesium
Pregunta 68
Pregunta
30. What term describes a food that resembles and substitutes for another food but is nutritionally inferior to it?
Respuesta
-
a. Faux food
-
b. Pseudo food
-
c. Imitation food
-
d. Food substitute
Pregunta 69
Pregunta
What term describes a food that resembles and substitutes for another food but is nutritionally inferior to it?
Respuesta
-
a. Faux food
-
b. Pseudo food
-
c. Imitation food
-
d. Food substitute
Pregunta 70
Pregunta
31. Which of the following is a feature of U.S. laws governing information on food labels?
Respuesta
-
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
Pregunta 71
Pregunta
32. According to nutrition labeling laws, what two minerals must be listed on the package label as a percent Daily Value?
Respuesta
-
a. Calcium and iron
-
b. Zinc and phosphorus
-
c. Fluoride and chloride
-
d. Chromium and magnesium
Pregunta 72
Pregunta
33. According to nutrition labeling laws, the amounts of what two vitamins must be listed on the package label as a percent Daily Value?
Respuesta
-
a. Vitamins D and E
-
b. Vitamins A and C
-
c. Thiamin and riboflavin
-
d. Vitamin B6 and niacin
Pregunta 73
Pregunta
34. Which of the following is a feature of the Nutrition Facts panel on a food label?
Respuesta
-
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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