Quiz
Nutrition Final
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Questions in this quiz (135)
1Which of the following is true with regard to a healthy diet?
- AA healthy diet emphasizes nutrient-dense over energy-dense foods.
- BA healthy diet is characterized by adequacy, balance, variety, and moderation.
- CA healthy diet provides calories and nutrients in amounts necessary to promote good health.
- DAll of the above.
2Emphasizing nutrient-dense foods and reducing intake of energy-dense foods while meeting overall energy needs typically results in:
- Aless dietary fiber and reduced overall volume of food intake.
- Bgreater likelihood of achieving recommended intake of essential nutrients.
- Cdietary inadequacies that may contribute to nutrient deficiencies.
- Dincreased intake of dietary fat and risk of overweight and obesity.
3The Dietary Guidelines for Americans are characterized by all of the following except:
- Athey are updated every 10 years.
- Bthey are science based guidelines to promote health and reduce risk of chornic disease
- Cthey stress consuption of nutrient-dense foods.
- Dthey stress balancing calories for a healthy weight.
4The DGAs recoomend that sodium intake should"
- Abe limited to 3,000 miligrams/day for all Americans older than 2 years old.
- Bbe restricted to 1,500 miligrams/day for individuals at risk of high blood pressure.
- Cbe balanced with overall calorie intake to prevent fluid retention.
- Dbe limited only if older than 30 years.
5All of the following are true regarding the USDA MyPlate food guide, EXCEPT:
- Ait replaced the food guide pyramid in 2011.
- Bit has an online website to help individualize recommendations.
- Cit is designed to depict food choices across food groups at meals.
- Dit is designed specifically for use by children rather than adults
6The World Health Organization's dietary guidelines:
- Areinforce recommendations from other countries around the world.
- Bfocus exclusively on malnutrition in the form of nutrient dificiency disease.
- Ccontradict the Dietary Guidelines for Americans.
- Drecommend complete avoidance of sugar and salt.
7The Nutrition Labeling and Education Act of 1990 requires all of the following EXCEPT:
- Ahealth claims must be approved by FDA before use on food labels.
- Blisting of ingredients in a food product on label.
- Cusing a standardized Nutritions Facts panel on food products.
- Dwarning if a food product contains excessive amounts of sugar or sodium.
8Percent daily value (%DV) on processed food packages is:
- Adeveloped specifically for use on food labels.
- Bbased on an average 1,800 calorie intake.
- Cthe level of nutrients that should not be exceeded.
- Destablished by food manufacturers.
9On a nutrition label, the list of ingredients:
- Ais in alphabetical order.
- Bbegins wit the ingredient that comprises the highest proportion of the product's weight.
- Cbegins with the ingredient with the highest caloric density.
- Dbegins with any potential ingredient that might cause an allergic reaction.
10Currently, health claims that can appear on food labels:
- Acan gaurentee that consumption of a food will reduce risk of specific diseases.
- Bhave been approved by the FDA
- Ccan appear on any processed food even if high in saturated fat, cholesterol, or sodium.
- Dare based exclusively on research and evidence provided by the food manufactureer.
11The parts of the food labels are: Product [blank_start]Name[blank_end], Manufacturer's [blank_start]name/address[blank_end], uniform [blank_start]serving size[blank_end], amount [blank_start]in the package[blank_end], [blank_start]nutrient[blank_end] components, [blank_start]ingredients[blank_end] in [blank_start]descending[blank_end] order by weight, percent [blank_start]daily value[blank_end].
- AName
- Bname/address
- Cserving size
- Din the package
- Enutrient
- Fingredients
- Gdescending
- Hdaily value
12The nutrient components required: [blank_start]calories[blank_end] per serving, [blank_start]fat[blank_end], [blank_start]cholesterol[blank_end], [blank_start]fiber[blank_end], [blank_start]sodium[blank_end], [blank_start]carbohydrates[blank_end], [blank_start]proteins[blank_end], and at least [blank_start]2[blank_end] vitamins and minerals.
- Acalories
- Bfat
- Ccholesterol
- Dfiber
- Esodium
- Fcarbohydrates
- Gproteins
- H2
13[blank_start]Percent daily value[blank_end] serves as a guide to the level of key nutrients in one serving of food. It was developed specifically for use on food labels even though people's daily caloric needs vary, this can still serve as a frame of reference.
- APercent daily value
14For nutrients like total fat, saturated fat, cholesterol and sodium, the DV represents the [blank_start]maximum[blank_end] amount to eat per day. For nutrients like fiber, calcium, and iron, the DV represents the [blank_start]minimum[blank_end] amount we should consume each day. Trans fats and sugars the DV represents as [blank_start]neither[blank_end] amount.
- Amaximum
- Bminimum
- Cneither
- Dmaximum
- Eminimum
- Fneither
- Gmaximum
- Hminimum
- Ineither
15What year did the FDA begin requiring manufactureres to list the amount of trans fat present in food?
- A2001
- B2008
- C2006
- D1995
16%DV (Percent daily value) is required for protein
- ATrue
- BFalse
17In terms of %DV, [blank_start]5[blank_end]% or below is considered low and [blank_start]20[blank_end]% or higher is considered high.
- A5
- B20
18Calories from fat calculated by doing ([blank_start]grams[blank_end] x [blank_start]9[blank_end] calories)/total [blank_start]calories[blank_end].
- Agrams
- B9
- Ccalories
19Calories from carbohydrate calculated ([blank_start]grams[blank_end] x [blank_start]4[blank_end] calories)/[blank_start]total calories[blank_end].
- Agrams
- B4
- Ctotal calories
20THe FDA regulates the following types of claims on food labels:
- ANutrient claims
- BHealth claims
- CStructure claims
- DFunction Claims
21The claim "prevents diabetes" can be placed on a food label.
- ATrue
- BFalse
22The word "healthy" is a nutrient content claim that may only be used for foods that provide healthy levels of what nutrients?
- Asugar, fat, cholesterol, sodium, and fiber
- Bcarbohydrates, fat, and protein
- Cfat, cholesterol, and sodium
- Dcarbohydrates, fat, protein, and vitamins
23The [blank_start]jelly bean rule[blank_end] is a rule that explains how health claims are not allowed on foods with little natural nutritional value even if they fit the nutrient levels needed for said health claim (like low in fat, low in sodium, etc).
- Ajelly bean rule
24New food label requirements include some nutrients being required and some no longer be required. The amount of potassium is [blank_start]now required[blank_end]. Vitamin A is [blank_start]no longer required[blank_end]. Vitamin D is [blank_start]now required[blank_end]. Vitamin C is [blank_start]no longer required[blank_end].
- Anow required
- Bno longer required
- Cnow required
- Dno longer required
- Enow required
- Fno longer required
- Gnow required
- Hno longer required
25Which of the following require nutrition labels?
- AFood served in restaurants
- BFresh meats
- CFresh bakery products
- DFresh produce
- EFresh seafood
- FCereal
- GFoods produced/packaged in a location outside of where it is being sold
- HProcessed Foods
26All of the following are common causes of foodborne illness EXCEPT:
- Acampylobacter
- Bclostridium perfringens
- Cnorovirus
- Dpneumococcus
- Esalmonella
27Food intoxication can be caused by all of the following EXCEPT:
- Atoxins produced by bacteria
- Btoxins produced by fungi
- Cnatural accumulation of toxins in shellfish
- Dtoxins naturally present in some plants
- Etoxins produced by viruses
28Which of the following pathogens can multiply in foods?
- Aparasites
- Bviruses
- Cbacteria
- Dall of the above
29Which of the following must be cooked to the highest internal temperature to ensure safety?
- Apoultry
- Bpork chop
- Cground beef
- Degg dishes
30Leftovers and casseroles do not have a specific temperature they are recoomended to be heated to.
- ATrue
- BFalse
31The effects of foodborne illness may be most severe and of special concern for:
- Aa 2 year old child and her mother who is 5 months pregnant
- Ba person being treated with chemotherapy
- Can 85-year-old grandfather
- Dall of the above
32All of the following are true with regard to certified organic produce EXCEPT that it is:
- Agrown without the use of synthetic fertizliers and pesticides.
- Bregulated by the USDA.
- Csignificantly less likely to produce foodborne illness than conventional produce.
- Dnot genetically modified or engineered.
33If an outbreak of foodborne intoxication is caused by the consumption of corned beef that was cooked and sliced yesterday and then reheated today by boiling, which of the four steps to food safety was most likely not followed?
- Aclean
- Bseperate
- Ccook
- Dchill
34All of the following are true with regard to FSMA except that it
- Astands for Food Safety Modernization Act.
- Blimits the FDA's authority in food production facilities.
- Cis the most sweeping change in food safety legislation in over 70 years.
- Dprovides protection against intentional and unintentional contamination of food.
- Eestablished regulations for the production of vegetables and fruit.
35The danger zone for bacterial growth in foods is between
- A32-132 degrees F
- B35-140 degrees F
- C35-165 degrees F
- D41-135 degrees F
- E41-165 degrees F
36All of the following are TRUE with regard to food additives EXCEPT:
- Athey include indirect additives that become part of food during packaging and processing.
- Bthey are added only to improve safety and freshness.
- Cthey are considerd GRAS substances so most don't have to go through an approval process.
- Dthe FDA has primary responsibility for ensuring their safety.
- EThey can include salt, spices, and herbs.
37Federally recognized GRAS substances:
- Amust have gone through a stingent approval process by FDA.
- Binclude only about 50 substances to date.
- Cdo not have to be included on food labels.
- Dinclude salt, spices, and herbs.
38The former U.S. Food Stamps program is now known as the:
- AFederal Food Supply Program
- BFood for Life Program
- CSupplemental Nutrition Assistance Program
- DWomen and Infant Assistance Program
39For Americans who experience food insecurity, the main factor limiting access to sufficient quantities of safe and nutrition food is:
- Apoverty
- Bfresh fruits and vegetables not being availible year round.
- Cknowledge about nutrition.
- Dthe prevalence of obesity.
40What Pathogen causes the most severe illness?
- AStaphylococcus aureus
- BCampylobacter
- CNorovirus
- DClostridium perfringens
- ESalmonella
41What pathogen causes the most hospitalizations?
- ANorovirus
- BSalmonella
- CClostridium perfringens
- DCampylobacter
42All fresh produce should be washed before consumption even if it has a rind or a peel.
- ATrue
- BFalse
43Which of the following are examples of contamination during PRODUCTION?
- AUsing the same knife, cutting board, or utensil to prepare multiple foods without washing them in between
- BShellfish housing bacteria that exists naturally in seawater
- CEquipment used during processing/distribution being contaminated.
- DFruits and vegetables washed/irrigated with water contaminated with sewage or animal manure.
- EApples contaminated due to harvesters having poor hygiene.
- FPeople stocking store shelves having poor hygeine.
- GBacteria present in the intestines of healthy animals contaminating the meat from the animal post slaughter.
44The two general categories for foodborne illnesses are: foodborne [blank_start]intoxication[blank_end] and foodborne [blank_start]infection[blank_end].
- Aintoxication
- Binfection
45Pregnant women are 10x more likely to become infected with is:
- ABacillus cereus
- BNorovirus
- CStaphylococcus
- DListeria monocytegenes
- EEscherichia coli
46The [blank_start]Food Safety and Modernization Act[blank_end] (FSMA) was signed into law in [blank_start]2011[blank_end]. It applied the Hazard Analysis Critical Control Point ([blank_start]HACCP[blank_end]) management system throughout the food supply. It also gave the [blank_start]FDA[blank_end] more authority in allowing them to establish [blank_start]regulations[blank_end] for [blank_start]fruit[blank_end] and [blank_start]vegetable[blank_end] production, allowing them to [blank_start]recall[blank_end] contaminated foods, and ensuring defense against [blank_start]contaminated[blank_end] food.
- AFood Safety and Modernization Act
- B2011
- CHACCP
- DFDA
- Eregulations
- Ffruit
- Gvegetable
- Hrecall
- Icontaminated
47A 2006 E. coli outbreak in what vegetable helped the FDA argue that more authority over fruits and vegetables (since at the time they were not subject to HACCP)?
- ABrocolli
- BCarrots
- CSpinach
- DKale
48The four tips to food safety in the home are: [blank_start]clean[blank_end], [blank_start]seperate[blank_end], [blank_start]cook[blank_end], and [blank_start]chill[blank_end].
- Aclean
- Bseperate
- Ccook
- Dchill
49What percent of reported foodborne illnesses are caused by contaminated produce (fruits and vegetables)?
- A13
- B23
- C10
- D70
- E40
50Food defense differes from food safety in that it protects against intentional contamination of food.
- ATrue
- BFalse
51The 5 Risk Factors Contributing to Foodborne Illnesses include:
1) [blank_start]Improper[blank_end] hot/cold [blank_start]temperatures[blank_end] of potentially hazardous foods (which would be solved by applying the safety tip [blank_start]chill[blank_end])
2) Improper cooking [blank_start]temperatures[blank_end] (which would be solved by applying safety tip [blank_start]cook[blank_end])
3) [blank_start]Contaminated[blank_end] utensils and equipment (which would be solved by applying safety tip [blank_start]separate[blank_end] and [blank_start]clean[blank_end])
4) Poor [blank_start]health[blank_end] and [blank_start]hygiene[blank_end] of food preparers and handlers (which would be solved by safety tip clean)
5) Food from [blank_start]unsafe[blank_end] sources, such as raw or [blank_start]unpasturized[blank_end] milk (which would be solved by [blank_start]cook[blank_end] and also [blank_start]chill[blank_end])- AImproper
- Btemperatures
- Cchill
- Dtemperatures
- Ecook
- FContaminated
- Gseparate
- Hclean
- Ihealth
- Jhygiene
- Kunsafe
- Lunpasturized
- Mcook
- Nchill
52Countertops, cutting boards, utensils, and dishes can house pathogens. Rinsing them with water is effective at stopping the spread of foodborne infections.
- ATrue
- BFalse
53The following are ways to avoid cross contamination of foods:
- Asepearte fresh produce from raw meats or eggs
- BPut raw meats in plastic bags before placing in same grocery bag
- CClean cutting boards with hot soapy water immediately after contact with raw meat or eggs
- DUse one cutting board for produce and one for meats
- EPut cooked meat back on dishware you used to handle the raw meat so you don't contaminate more plates
54Bacteria grow when in [blank_start]danger[blank_end] zone temperatures between 41 and 135 degrees F, but they grow particularly fast between [blank_start]70[blank_end] and [blank_start]120[blank_end] degrees F.
- A70
- B120
- Cdanger
55Foods thawed in the refridgerator are not exposed to the temperature danger zone and do not have to be cooked immediately. Which of the following are true "rules" for when you would have to cook meats thawed in the refridgerator?
- AGround meats/sausage cooked and used within 1 day
- BGround meats/sausage cooked and used within 2 days
- CChops , roasts, and steaks should be cooked or frozen in 3-5 days
- DChops, roasts, and steaks should be cooked in 5-7 days
56The cook temperature for ground meats is higher than for roasts/steaks of the same meat.
- ATrue
- BFalse
57100 percent organic means which of the following must be true:
- AAll ingredients must be certified organic.
- BAllowed nonorganic ingredients cannot compose more than 5 percent of the total content by weight/volume
- CLabel may include USDA organic seal or 100 percent organic seal
- DAny nonorganic ingredients must be made without GMOs
- ECleaning agents for equipment, yeast, and binders does not necessarily need to be organic
- FAny processing aids must be organic (like cleaning agents etc).
58USDA Organic (with the seal or organic claim) are allowed to have nonorganic ingredients compose up to 5 percent of the total content by weight/fluid volume
- ATrue
- BFalse
59Made with Organic may include USDA Seal
- ATrue
- BFalse
60Food Additives help maintain or improve [blank_start]safety[blank_end] and freshness. Preservatives reduce product [blank_start]spoilage[blank_end] caused by mold, air, bacteria, fungi or yeast and help control contamination that can cause [blank_start]foodborne[blank_end] illness. [blank_start]Antioxidants[blank_end] prevent foods with fats and oils from becoming rancid or developing an off flavor. [blank_start]Antioxidants[blank_end] also prevent cut fruits from turing brown.
- Asafety
- Bspoilage
- Cfoodborne
- DAntioxidants
- EAntioxidants
61Food additives can help improve or maintain a food's nutritional value.
- ATrue
- BFalse
62A calorie is defined as:
- Athe energy required to raise 1 mg of water 1 degree C
- Bthe energy required to raise 1 g of water 1 degree C
- Ca molecule that provides energy to cells.
- Da byproduct of carbohydrate and fat metabolism
63Current evidence suggests that a primary cause of adverse health effects related to obesity is:
- Aexcess body fat in the hip and thigh area
- Blong term negative energy balance
- Clow-grade chronic inflammation throughout the body.
- Dchanges in the acid-base balance of the blood
64Satiation can be defined as:
- Athe sense or feeling of fullness while eating that leads to termination of the meal.
- Bthe effect of a meal on the level of hunger and desire to eat after/between meals.
- Cthe saturation of adipose tissue with the hormone ghrelin
- Dan appetite for foods high in fat, particularly saturatd fats.
65All of the following are true with regard to the hormone leptin EXCEPT:
- Ait is primarily produced by adipose tissue.
- Bits circulating concentration is closely associated with total body fat.
- Cincreased levels of leptin in the blood act in the brain to suppress hunger.
- Dit functions primarily in short-term energy blanace.
66The primary contributer to an individuals total energy expenditure is:
- Abasal metabolism.
- Bthermic effect of food.
- Cactivity energy expenditure.
- Dmeal timing and composition.
67The most variable component of an individuals total energy expenditure is:
- Abasal metabolism.
- Bthermic effect of food.
- Cactivity energy expenditure.
- Dmeal timing and composition.
68The thermic effect of food is generally equivalent to ____ of the energy content of food ingested.
- A30
- B15
- C25
- D10
- E20
69All of the following are true with regard to body mass index EXCEPT:
- Athat it is a measure of an adult's weight in relation to his/her height.
- Bthat it provides an indirect measure of body fat.
- Cthat there is an increased risk of obesity-related diseases and conditions with increasing BMI.
- Dmeasurement requires the use of skinfold calipers or other body composition tools.
- Ethat it may overestimate the body fat in athletes or highly trained invididuals.
70BMI of 25 to 29.9 would classify a person as:
- Aunderweight.
- Bnormal weight.
- Coverweight.
- Dobese.
- Ea candidate for weight-loss surgery.
71Waist circumference can be an indication of "risky" abdominal obesity. A wasit circumference of ____ inches for a man would indicate excess abdominal fat and increased health risk.
- A27
- B32
- C42
- D37
72All of the following are TRUE with regard to weight loss (bariatic) surgery EXCEPT:
- Ait dramatically reduces food intake and limits stomach capacity.
- Bit does not have any effect on satiety.
- Cit is reserved for individuals with BMS of at least 40 (or at least 35 with other risk factors).
- Dit produces significant weight loss in obese patients.
73[blank_start]Hunger[blank_end] is a biological impulse stimulated by ghrelin activating specific neurons in the brain. [blank_start]Appetite[blank_end] is the sensory stimuli and perceived pleasure from food.
- AAppetite
- BHunger
- CAppetite
- DHunger
74Energy balance and food intake is regulated by both a short and long term system
- ATrue
- BFalse
75[blank_start]Satiety[blank_end] is the effect a meal has on our interest in food after a meal. [blank_start]Satiation[blank_end] is the process that leads to the termination of a meal and fullness we get while eating.
- ASatiety
- BSatiation
- CSatiety
- DSatitation
76To avoid or reverse weight gain one should:
- Aincrease energy expenditure
- Bdecrease energy intake
- Cneither
77As obesity develops, [blank_start]fat[blank_end] cells enlarge as [blank_start]positive[blank_end] energy balance increases the amount of energy that must be [blank_start]stored[blank_end] rather than expended. Enlarged fat cells produce and release excessive amounts of [blank_start]hormones[blank_end] and [blank_start]hormone[blank_end]-like messengers that attract [blank_start]immune[blank_end] cells and cause low-grade [blank_start]inflammation[blank_end] in adipose tissue. The increase in presence of immune cells in adipose tissue of obese individuals results in further production of hormones and other messengers. These substances enter the [blank_start]blood[blank_end] and cause [blank_start]low grade inflamation[blank_end] throughought the body, causing many chronic diseases like fatty liver, alzheimer, stroke, insulin resistance, cancer, hypertension, and heart disease
- Afat
- Bpositive
- Cstored
- Dhormones
- Ehormone
- Fimmune
- Ginflammation
- Hblood
- Ilow grade inflamation
78Part of Daily Energy Expendature is catogorized as NEAT which stands for [blank_start]Nonexercise Activity Thermogenesis[blank_end]. It falls under the general umbrella of energy expendature from [blank_start]physical[blank_end] activity. It constitutes for around [blank_start]70[blank_end]% of the calories burnt from [blank_start]physical[blank_end] activity. The other [blank_start]30[blank_end]% of physical activity burnt calories comes from exercise. In total physical activity burns around [blank_start]30[blank_end]% of your daily expended calories.
- ANonexercise Activity Thermogenesis
- Bphysical
- C70
- Dphysical
- E30
- F30
79Basal metabolism is mainly influenced by individual difference in fat-free mass (FFM). The two factors that most strongly influence a person's FFM and thus primarily affect basal metabolic rate are:
- AAge
- BSex
- CGrowth
- DHormones
- EStarvation
- FIllness
- GPregnancy/Lactation
- HEthnicity
- ICaffeine
- JSmoking
80The BMR of whites may be 5-10% higher than that of other ethnic groups.
- ATrue
- BFalse
81BMI is calculated using the equation: [blank_start]body weight in kg[blank_end] / [blank_start]height^2[blank_end]
- Abody weight in kg
- Bheight^2
821 kg = [blank_start]2.2[blank_end] lbs
- A2.2
83Calculating the BMR for women requires [blank_start]weight in kg[blank_end] x [blank_start]23.2[blank_end]
- Aweight in kg
- B23.2
84To find BMR for men, calculate their [blank_start]weight in kg[blank_end] x [blank_start]24[blank_end]
- Aweight in kg
- B24
85Basal metabolic rate accounts for what percent of your daily energy expendature?
- A80
- B70
- C60
- D50
- E40
861 inch is [blank_start].0254[blank_end] meters
- A.0254
87Healthy BMI is bewteen [blank_start]18.5[blank_end] and [blank_start]24[blank_end] percent. Obese is defined as BMI [blank_start]30[blank_end] and above.
- A18.5
- B19.5
- C20.5
- D22
- E23
- F24
- G25
- H28
- I29
- J30
- K32
88Waist circumference indicates body fat distribution specifically the presence of [blank_start]visceral[blank_end] fat located in the abdominal area which has been shown to be an independent health risk. Abdominal obesity is considered present when waist circumference exceeds [blank_start]35[blank_end] inches for women and [blank_start]40[blank_end] inches for men
- A35
- B40
- Cvisceral
89[blank_start]Abdominal[blank_end] fat mass is more metabolically active than other fat masses. It produces more homrones and hormone like substances that promote inflamation in the body.
- AThigh
- BHip
- CAbdominal
- DArm
90Which of the following methods for assessing body composition cannot accommodate people who are severly obese?
- ADEXA (dual energy x-ray)
- Bunderwater weighing (hyro-d)
- CSkinfold thickness
- DAir Displacement
- EBioelectrical impedance
91Which two body composition methods are inaccurate for severly obese people
- ASkinfold Thickness
- BUnderwater weighing
- CAir displacement
- DDEXA (dual x-ray)
- EBioelectrical impedence
92Which of the weight loss surgeries has the greatest potential to create future problems?
- APaparoscopic Adjustable Gastric Band
- BGastric Bypass
93Which of the following delays gastric emptying and increases satiety levels with less food intake.
- ALaparoscopic Adjustable Gastric Band
- BGastric Bypass
94Which surgery would have the most rapid rate of weight loss expected?
- ALaparoscopic Adjustable Gastric Band
- BGastric Bypass
95Losing [blank_start]5[blank_end]% to [blank_start]10[blank_end]% of body weight and maintaining that lower weight can reduce risk of chronic diseases and premature mortality by about [blank_start]50[blank_end]%.
- A5
- B10
- C50
96Successful weight loss stories included maintaining a [blank_start]low[blank_end]-fat, [blank_start]reduced[blank_end] calorie diet plan, eating [blank_start]breakfast[blank_end], watching fewer than [blank_start]10[blank_end] hours of TV a week, weighing themselves [blank_start]once[blank_end] per week, and exercising an average of [blank_start]1[blank_end] hour(s) per day.
- Alow
- Breduced
- Cbreakfast
- D10
- Eonce
- F1
97A deficit of approximately how many calories per day will lead to approximately 1-2 lbs of ewight loss per week?
- A250
- B300
- C400
- D500
- E750
98The energy in food is commonly measured in units of [blank_start]kilocalories[blank_end].
- Acalories
- Bkilocalories (1,000 calories)
99All of the following are true for the homrone insulin EXCEPT:
- Afunctions to lower blood glucose levels.
- Benhances storage of excess glucose to fat in adipose tissue.
- Cenhances conversion of excess glucose to glycogen in liver and muscles.
- Dis required for release of glucose from glycogen stores.
- Eis secreted by cells in the pancreas.
100All of the following are true about the hormone glucagon EXCEPT that it:
- Atriggers the synthesis of gycogen in the liver.
- Bsignals the liver to release glucose into the blood.
- Cis secreted from the pancreas.
- Dworks with insulin in regulating blood sugar levels.
- Esignals glucose production from amino acids.
101In type 1 diabetes, cells in the pancreas:
- Aare less responsive to the effects of circulating insulin.
- Bsecrete excessive amounts of insulin.
- Csecrete excessive amounts of gucagon.
- Dare destroyed by the body's immune system.
- Emultiply to provide sufficient amounts of insulin.
102Type 2 diabetes:
- Ais characterized by an absence of insulin production by the pancreas.
- Bis characterized by insulin resistance and obesity.
- Cis caused by excessive intake of sugar or sucrose.
- Doccurs during pregnancy and dissapears after delivery.
- Eis an autoimmune disease.
103Ketone bodies in the blood:
- Aare synthesized from breakdown of amino acids.
- Bstimulate the action of insulin in glucose uptake by the body's cells.
- Ccan be used as an energy source when glucose use is impaired.
- Dcan decrease the alkalinity of the blood to dangerous levels.
- Eare correlated with low blood insulin levels.
104All of the following are true with regard to insulin resistance EXCEPT that it:
- Adevelops in the later stages of type 2 diabetes.
- Bcan occur even when the pancreas produces normal amounts of insulin.
- Cis associated with excess adipose tissue and obesity.
- Dblocks insulin's ability to adequately suppress liver glucose production.
- Eresults in impaired removal of excess glucose from the blood.
105Elevated blood glucose level needed for diagnosis of diabetes following oral glucose tolerance test is:
- A100mg/100 ml blood
- B125mg/100 ml blood
- C150mg/100 ml blood
- D175mg/100 ml blood
- E200mg/100 ml bloodd
106All of the following are true with regard to complications from diabetes EXCEPT that they:
- Acan be minimized or avoided with proper glucose management.
- Bare much more prevelent in type 1 than type 2 diabetes.
- Ccan result in the primary cause of adult blindness.
- Dincreased risk of heart attack and stroke due to effect on blood vessels.
- Ecan cause weight loss and increased burning of fat for energy.
107Expectant mothers with gestational diabetes
- Ausually give birth to a full-term baby that is significantly smaller than normal.
- Bhave increased risk of complications during pregnancy.
- Care the same risk for developing condition whether they are under, normal, or overweight.
- Dare almost always still diabetic following delivery.
- Erepresent 2% of mothers.
108All of the following dietary factors associated with increased risk of developing type 2 diabetes except:
- Asugar-sweetened beverege consumption
- Bhigh intake of refined carbohydrates
- Cexcess calorie intake
- Dunsaturated fat intake
- Elow intake of whole grains
109Diets that mphasize foods with a low glycemic index
- Amay be low in fiber
- Bincrease risk of hyperglycemia
- Chelp with blood glucose control
- Dare generally higher in sugar
- Eincrease risk of obesity
110The type of hypoglycemia that may occur in a few individuals following a meal is called:
- Aractive hypoglycemia
- Binsulin resistant hypoglycemia
- Cautoimmune hypoglycemia
- Dfasting hypoglycemia
- Emetabolic syndrome
111Which of the following tissues/organs are stimulated by insulin to take up glucose from the blood into their cells?
- ALiver
- BStomach
- CMuscle Tissue
- DAdipose Fat Tissue
112Which of the following tissues/organs use glucose to synthesize glycogen?
- ALiver
- BStomach
- CMuscle Tissue
- DAdipose Fat Tissue
113Diabetes left untreated can cause ketones to build up in the blood stream, increasing the acidity of blood and causing ketoacidosis.
- ATrue
- BFalse
114Insulin [blank_start]resistance[blank_end] involves [blank_start]muscles[blank_end], [blank_start]fat[blank_end], and [blank_start]liver[blank_end] cells not responding properly to [blank_start]insulin[blank_end]. This causes them to less easily absorb [blank_start]glucose[blank_end] from the bloodstream. As a result the body needs higher levels of [blank_start]insulin[blank_end] to help [blank_start]glucose[blank_end] enter cells. The [blank_start]pancreas[blank_end] tries to keep up with this increased demand by producing more insulin. However, [blank_start]glucose[blank_end] transporters are impaired so the excess [blank_start]glucose[blank_end] builds up in the bloodstream, which is what causes diabetes.
- Aresistance
- Bmuscles
- Cfat
- Dliver
- Einsulin
- Fglucose
- Ginsulin
- Hglucose
- Ipancreas
- Jglucose
- Kglucose
115What are the types of tests for prediabetes/diabetes?
- AOral glucose tolerance test,
- BFasting blood glucose test
116The leading cause of death among those with diabetes is heart disease:
- ATrue
- BFalse
117Diabetes is:
- Athe leading cause of kidney failure
- Bsomething that can cause erectile disfunction.
- Ccan cause impaired vision/blindness
- Dcan cause gum disease/tooth loss
- Edamage to nerves/blood vessels that cause lack of feeling in extremeties.
118Which of the following are risk factors for gestational diabetes
- AObese prior to pregnancy
- BOlder than 25 years old
- CPrediabetic
- DFamily history of type 2 diabetes
- ENon-white race
- FAll of the above
119Eating disorders impact 10-20% of college women and 4-10% of college men.
- ATrue
- BFalse
120Which of the following is NOT a characteristic or consequence of anorexia nervosa?
- Aabsent or irregular menstrual cycle
- Bbone loss
- Cdyhydration
- Delevated blood pressure
- Eloss of cardiac muscle
121Bing eating disorder differs from bulimia nervosa in that
- Adepression follows a binge.
- Blarge quantities of food are consumed in a short period.
- Cthere is no purging after a binge.
- Dthere is a feeling of lack of control during a binge.
122All of the following are TRUE with regards to males with eating disorders EXCEPT:
- Athey represent 5-15% of patients with anorexia.
- BThey represent 5-15% of patients with bullimia.
- CThey represent an estimated 40% of pateitns with BED
- DThey represent 40% of patients with any eating disorder.
123The four main factors that influence birth weight are:
1) [blank_start]duration[blank_end] of pregnancy
2) weight status of mother before [blank_start]conception[blank_end]
3) amount of weight [blank_start]gained[blank_end] during pregnancy
4) whether mother [blank_start]smoked[blank_end] during pregnancy- Aduration
- Bconception
- Cgained
- Dsmoked
124Women ideally should increase intake by approximately [blank_start]340[blank_end] calories in the second trimester and [blank_start]450[blank_end] calories in the third.
- A320
- B340
- C250
- D300
- E450
- F500
- G550
- H600
125Folate (and synthetic form called [blank_start]folic acid[blank_end]) is crucial for cell development and it is most important during the [blank_start]first 12 weeks[blank_end] of a pregnancy in order to prevent neural tube defects.
- Afolic acid
- Bfirst 12 weeks
126During pregnancy women should consume the equivalent of [blank_start]600[blank_end] micrograms of folate.
- A600
127The daily intake for iron in pregnant women is [blank_start]27[blank_end] milligrams per day.
- A27
128Breastfeeding benefits include:
- Areduced risk of obesity, ear infections, GI infections, sudden infant death syndrome
- Bimproved baby brain development and immune response
- Cmother decreased risk of breast and ovarian cancer
- Dmother decreased risk of type 2 diabetes
129An infant loses 5-10% of its birth weight immediately after birth.
- ATrue
- BFalse
130From 0-6 months a baby may grow .5-1 inch every [blank_start]month[blank_end].
- Amonth
131Iron deficiency can be prevented in babies by practicing delayed cord clamping.
- ATrue
- BFalse
132Pysiological changes with pregnancy include
- Adecreased gastrointestinal motility
- Bdecreased breathing rate
- Cincreased blood volume
- Dincreased calcium absoption
- Eincreased cardiac output.
133During pregnancy there is a maternal adaption to utilize what s primary fuel?
- Afat
- Bglucose
- Cglycogen
- Dprotein
134If woman weighs 140 lbs and BMI 22 what is weight gain pregnancy recommendation?
- A150-160lbs
- B165-175lbs
135Babies are considered small of gestational age if their birth weight is less than 50th percentile of gestational age.
- ATrue
- BFalse
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- Description
- Quiz on Nutrition Final , created by Claire Davis on 02/05/2017.
- Author
- Claire Davis
- Language
- English
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