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