Nutrion

Question 1 of 73

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1. A person who eats a bowl of oatmeal for breakfast every day is most likely making a food choice based on

Select one of the following:

  • Habit

  • availability

  • body image

  • Environmental concern

Question 2 of 73

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2. Approximately what percentage of US consumers eat home-cooked meals at least 3 times per week

Select one of the following:

  • 20

  • 40

  • 60

  • 80

Question 3 of 73

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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?

Select one of the following:

  • Fortified foods

  • enriched foods

  • Functional Foods

  • Health-enchaning foods

Question 4 of 73

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4. By chemical analysis, what nutrient is present in the highest amounts in most foods?

Select one of the following:

  • Fats

  • Water

  • proteins

  • carbohydrates

Question 5 of 73

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5. A nutrient needed by the body and that must be supplied by foods is termed a(n)

Select one of the following:

  • neutraceutical

  • metabolic unit

  • organic nutrient

  • essential nutrient

Question 6 of 73

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6. Which of the following is classified as a micronutrient?

Select one of the following:

  • iron

  • protein

  • alcohol

  • carbohydrates

Question 7 of 73

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7. An essential nutrient is one that cannot be

Select one of the following:

  • Found in food

  • degraded by the body

  • made in sufficient quantities by the body

  • used to synthesize other compounds in the body

Question 8 of 73

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8. Which of the following most accurately defines the term organic?

Select one of the following:

  • 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 of 73

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9. Approximately how many nutrients are considered indispensable in the diet?

Select one of the following:

  • 15

  • 25

  • 40

  • 55

Question 10 of 73

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10. Which of the following cannot add fat to the body?

Select one of the following:

  • alcohol

  • proteins

  • carbohydrates

  • inorganic nutrients

Question 11 of 73

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11. Which of the following nutrients does not yield energy during its metabolism?

Select one of the following:

  • Fat

  • proteins

  • vitamins

  • carbohydrates

Question 12 of 73

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13. How much energy is required to raise the temperature of one kilogram (liter) of water 1° C?

Select one of the following:

  • 10 calories

  • 1 kilocalorie

  • 10,000 calories

  • 1000 kilocalories

Question 13 of 73

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14. Gram for gram, which of the following provides the most energy?

Select one of the following:

  • fats

  • alcohol

  • proteins

  • carbohydrates

Question 14 of 73

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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?

Select one of the following:

  • 8.5

  • 15

  • 19

  • 25.5

Question 15 of 73

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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?

Select one of the following:

  • 220

  • 285

  • 440

  • 880

Question 16 of 73

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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?

Select one of the following:

  • 160

  • 345

  • 560

  • 755

Question 17 of 73

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18. Which of the following is a result of the metabolism of energy nutrients?

Select one of the following:

  • energy is released

  • body fat increases

  • energy is destroyed

  • body water decreases

Question 18 of 73

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19. Which of the following statements most accurately describes the composition of most foods?

Select one of the following:

  • 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 of 73

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How many vitamins are known to be required in the diet
of human beings?

Select one of the following:

  • 5

  • 8

  • 10

  • 13

Question 20 of 73

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21. Which of the following is NOT a characteristic of the vitamins?

Select one of the following:

  • essential

  • inorganic

  • destructible

  • kCalorie-free

Question 21 of 73

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23. How many minerals are known to be required in the diet of human beings?

Select one of the following:

  • 6

  • 12

  • 16

  • 24

Question 22 of 73

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24. Overcooking a food is least likely to affect which of the following groups of nutrients?

Select one of the following:

  • vitamins

  • minerals

  • protein

  • carbohydrates

Question 23 of 73

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25. What is the benefit of using controls in an experiment?

Select one of the following:

  • 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 of 73

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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

Select one of the following:

  • a. case-control studies.

  • b. epidemiological studies.

  • c. human intervention trials.

  • d. correlation-control studies.

Question 25 of 73

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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

Select one of the following:

  • a. peer review.

  • b. cohort review.

  • c. intervention examination. d. double-blind examination

  • d. double-blind examination

Question 26 of 73

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The smallest amount of a nutrient that, when consumed over a prolonged period, maintains a specific function is called the nutrient

Select one of the following:

  • a. allowance.

  • b. requirement.

  • c. tolerable limit.

  • d. adequate intake.

Question 27 of 73

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Recommended Dietary Allowances may be used to

Select one of the following:

  • 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 of 73

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Recommended Dietary Allowances are based on the

Select one of the following:

  • a. Lower Tolerable Limit.

  • b. Upper Tolerable Limit.

  • c. Subclinical Deficiency Value.

  • d. Estimated Average Requirement.

Question 29 of 73

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What is the AMDR for carbohydrate?

Select one of the following:

  • 5-10%

  • 15-25%

  • 30-40%

  • 45-65%

Question 30 of 73

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Which of the following figures falls within the carbohydrate range of the AMDR?

Select one of the following:

  • 35%

  • 50%

  • 70%

  • 90%

Question 31 of 73

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What is the AMDR for protein?

Select one of the following:

  • a. 10-35%

  • b. 40-45%

  • c. 50-65%

  • d. 70-85%

Question 32 of 73

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What is the AMDR for fat?

Select one of the following:

  • 10-30%

  • 20-35%

  • 40-55%

  • 60-75%

Question 33 of 73

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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?

Select one of the following:

  • 41

  • 63

  • 135

  • 219

Question 34 of 73

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Protein this the only macronutrient that contain nitrogen.

Select one of the following:

  • True
  • False

Question 35 of 73

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37. In the scientific method a hypothesis is an unproven statement

Select one of the following:

  • True
  • False

Question 36 of 73

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38. Protein this the only macronutrient that contain nitrogen.

Select one of the following:

  • True
  • False

Question 37 of 73

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39. Carbohydrates are the nutrients with highest number of calories per gram.

Select one of the following:

  • True
  • False

Question 38 of 73

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40. Obesity is the risk factor that makes the greatest contribution to deaths in the United States.

Select one of the following:

  • True
  • False

Question 39 of 73

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1. A person’s customary intake of foods and beverages over time defines her or his

Select one of the following:

  • body weight

  • eating pattern

  • genetic predisposition

  • risk for inherited diseases

Question 40 of 73

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2. What are the principles of diet planning?

Select one of the following:

  • 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 of 73

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3. Nutrient dense refers to foods that

Select one of the following:

  • 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 of 73

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4. The concept of nutrient density is most helpful in achieving what principle of diet planning?

Select one of the following:

  • variety

  • balance

  • moderation

  • kcalorie control

Question 43 of 73

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5. An empty-kcalorie food is one that contains

Select one of the following:

  • 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 of 73

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6. A food that provides 100 mg of magnesium and 25 kcal in a serving has a magnesium density (mg per kcal) of

Select one of the following:

  • 0.4

  • 4

  • 250

  • 2500

Question 45 of 73

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7. Providing enough, but not an excess, of a food is a diet- planning principle known as

Select one of the following:

  • safety

  • variety

  • moderation

  • undernutrition

Question 46 of 73

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8. Applying the principle of variety in food planning ensures
the benefits of

Select one of the following:

  • moderation

  • vegetarianism

  • nutrient density

  • dilution of harmful substance

Question 47 of 73

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Which of the following practices is NOT consistent with achieving a healthy diet?

Select one of the following:

  • intake of eggs

  • intake of nuts

  • emphasis on solid fats

  • emphasis on low fat milk products

Question 48 of 73

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Which of the following is among the recommendations of the Dietary Guidelines for Americans?

Select one of the following:

  • increases physical activity

  • limit protein foods intake

  • practice good foot hygiene

  • reduce seafood consumption

Question 49 of 73

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Which of the following is NOT a feature of daily sodium intake guidelines?

Select one of the following:

  • 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 of 73

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The Dietary Guidelines for Americans 2010 are applicable to all population groups except

Select one of the following:

  • 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 of 73

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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?

Select one of the following:

  • 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 of 73

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What two major nutrients are supplied by the fruit and vegetable groups?

Select one of the following:

  • a. Vitamins D and E

  • b. Vitamins A and C

  • c. Protein and calcium

  • d. B vitamins and iron

Question 53 of 73

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How much fruit juice (100%) is equivalent to 1 cup of fresh fruit?

Select one of the following:

  • a. 0.25 cup

  • b. 0.5 cup

  • c. 1 cup

  • d. 2 cups

Question 54 of 73

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Which of the following is a healthy choice for protein in the USDA Food Patterns?

Select one of the following:

  • a. Nuts

  • b. Bacon

  • c. Baked potatoes

  • d. Sweet potatoes

Question 55 of 73

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17. Approximately how many kcalories more per day are needed by an average college-age student who is active compared with her inactive counterpart?

Select one of the following:

  • a. 400-500

  • b. 600-800

  • c. 1000-1200

  • d. 1500-2000

Question 56 of 73

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18. According to the principles of the USDA Food Patterns, the foundation of a healthful diet should consist of

Select one of the following:

  • a. dairy.

  • b. fruits.

  • c. protein foods.

  • d. nutrient-dense foods.

Question 57 of 73

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19. In the MyPlate icon, which nutrient is shown as a separate food group?

Select one of the following:

  • a. Fat

  • b. Protein

  • c. Carbohydrate

  • d. Micronutrients

Question 58 of 73

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21. MyPlate was created to

Select one of the following:

  • 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 of 73

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20. Which of the following is a major criticism of the use of the MyPlate educational tool?

Select one of the following:

  • 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 of 73

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22. Whole-grain flour contains all parts of the grain with the exception of the

Select one of the following:

  • a. bran.

  • b. husk.

  • c. germ.

  • d. endosperm.

Question 61 of 73

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The addition of calcium to some orange juice products by
food manufacturers is most properly termed nutrient

Select one of the following:

  • a. enrichment.

  • b. restoration.

  • c. fortification.

  • d. mineralization.

Question 62 of 73

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Which of the following breads has the highest fiber content?

Select one of the following:

  • a. White

  • b. Refined

  • c. Enriched

  • d. Whole-grain

Question 63 of 73

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Which of the following is a characteristic of enriched grain products?

Select one of the following:

  • 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 of 73

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What mineral is added to refined flours in the enrichment process?

Select one of the following:

  • a. Iron

  • b. Iodine

  • c. Calcium

  • d. Magnesium

Question 65 of 73

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Which of the following is an enrichment nutrient for grains?

Select one of the following:

  • a. Zinc

  • b. Folate

  • c. Protein

  • d. Calcium

Question 66 of 73

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Which of the following nutrients would be supplied in much greater amounts from whole-grain bread versus enriched bread?

Select one of the following:

  • a. Zinc

  • b. Folate

  • c. Riboflavin

  • d. Thiamin

Question 67 of 73

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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?

Select one of the following:

  • a. Iron

  • b. Niacin

  • c. Thiamin

  • d. Magnesium

Question 68 of 73

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30. What term describes a food that resembles and substitutes for another food but is nutritionally inferior to it?

Select one of the following:

  • a. Faux food

  • b. Pseudo food

  • c. Imitation food

  • d. Food substitute

Question 69 of 73

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What term describes a food that resembles and substitutes for another food but is nutritionally inferior to it?

Select one of the following:

  • a. Faux food

  • b. Pseudo food

  • c. Imitation food

  • d. Food substitute

Question 70 of 73

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31. Which of the following is a feature of U.S. laws governing information on food labels?

Select one of the following:

  • 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 of 73

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32. According to nutrition labeling laws, what two minerals must be listed on the package label as a percent Daily Value?

Select one of the following:

  • a. Calcium and iron

  • b. Zinc and phosphorus

  • c. Fluoride and chloride

  • d. Chromium and magnesium

Question 72 of 73

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33. According to nutrition labeling laws, the amounts of what two vitamins must be listed on the package label as a percent Daily Value?

Select one of the following:

  • a. Vitamins D and E

  • b. Vitamins A and C

  • c. Thiamin and riboflavin

  • d. Vitamin B6 and niacin

Question 73 of 73

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34. Which of the following is a feature of the Nutrition Facts panel on a food label?

Select one of the following:

  • 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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Araceli Larraga
Quiz by , created about 2 years ago

Quiz on Nutrion , created by Araceli Larraga on 16/09/2014.

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Araceli Larraga
Created by Araceli Larraga about 2 years ago
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