Deck 1: Nutrition and Health

Question 1

It has been generally accepted that the percentage of total daily kcalories supplied by fats should be no more than:

A) 10% to 15%.
B) 10% to 35%.
C) 20% to 35%.
D) 40% to 55%.

Answer 1

C

Question 2

Nutrients interact in the body to regulate metabolic processes, to build and repair tissue, and to:

A) provide energy.
B) control cellular wastes.
C) control hormone levels.
D) regulate absorption.

Answer 2

A

Question 3

In addition to protein, nutrients that contribute to building and repair of tissue include:

A) vitamins.
B) carbohydrates.
C) fats.
D) enzymes.

Answer 3

A

Question 4

The professional primarily responsible for application of nutrition science in clinical practice settings is the:

A) nurse.
B) physician.
C) public health nutritionist.
D) registered dietitian.

Question 5

A physical science that contributes to understanding how nutrition relates to health and well-being is:

A) anatomy.
B) biochemistry.
C) physics.
D) pharmacology.

Question 6

The nutrient group that provides the primary source of energy for the body is:

A) carbohydrates.
B) fats.
C) proteins.
D) vitamins.

Question 7

Macronutrients include:

A) minerals.
B) proteins.
C) vitamins.
D) enzymes.

Question 8

The major focus of nutritional recommendations in this century has shifted to:

A) prevention and control of chronic diseases.
B) improved sanitation and public health.
C) prevention and control of infectious diseases.
D) development of healthful foods using food technology.

Question 9

The percentage of the total daily caloric intake for healthy persons that should be supplied by carbohydrate is:

A) 10% to 35%.
B) 20% to 35%.
C) 40% to 55%.
D) 45% to 65%.

Question 10

Micronutrients include:

A) fats.
B) proteins.
C) vitamins.
D) carbohydrates.

Question 11

A primary function of macronutrients in the body is to:

A) supply energy.
B) regulate metabolic processes.
C) maintain homeostasis.
D) control cellular activity.

Question 12

For a healthy person, the percentage of daily kcalories supplied by protein should be:

A) 5% to 10%.
B) 10% to 35%.
C) more than 25%.
D) more than 35%.

Question 13

Individual nutrients are characterized by their ability to:

A) work alone.
B) fulfill specific metabolic roles.
C) influence weight loss.
D) improve mental status.

Question 14

The best source of nutrients is provided by:

A) specific food combinations.
B) a variety of foods.
C) individual foods.
D) a variety of food supplements.

Question 15

The primary responsibility for nutrition care of people in the community belongs to the:

A) community physician.
B) public health nurse.
C) public health nutritionist.
D) registered dietitian.

Question 16

The sum of all chemical processes inside living cells of the body that sustain life and health is known as:

A) physiology.
B) digestion.
C) metabolism.
D) nutrition.

Question 17

The primary function of carbohydrates as a food source is to:

A) regulate metabolic processes.
B) build body tissue.
C) supply energy.
D) provide bulk.

Question 18

The body of scientific knowledge related to nutritional requirements of human growth, maintenance, activity, and reproduction is known as:

A) physiology.
B) nutrition science.
C) biochemistry.
D) dietetics.

Question 19

The primary function of protein in the body is to:

A) supply energy.
B) regulate metabolic processes.
C) control muscle contractions.
D) build tissue.

Question 20

The main body storage form of carbohydrates is:

A) glycogen.
B) starch.
C) fat.
D) glucose.

Question 21

It is important to understand standard serving sizes of foods because:

A) it is easy to eat too much of some nutrients when choosing healthful foods.
B) serving sizes have generally decreased over the past few decades.
C) most people have difficulty estimating the amount of food they eat.
D) food portions need to be weighed to check serving sizes accurately.

Question 22

MyPlate food guidance is based on:

A) percentage of kcalories from each macronutrient.
B) Exchange Lists for Meal Planning.
C) appropriate amounts of food from each food group.
D) amounts of macronutrients and micronutrients.

Question 23

The Tolerable Upper Intake Level (UL) is:

A) a replacement for Recommended Dietary Allowances (RDAs).
B) a safe level of intake for people of all ages.
C) a potentially toxic level of intake of a nutrient.
D) the highest amount of a nutrient that can be safely consumed.

Question 24

Exchange Lists for Meal Planning was devised by the American Dietetic Association in collaboration with:

A) the American Cancer Society.
B) the American Diabetes Association.
C) the American Heart Association.
D) the Culinary Institute of America.

Question 25

In addition to calcium, the major minerals needed to build and maintain bone tissue include:

A) potassium.
B) iron.
C) phosphorus.
D) fluoride.

Question 26

The nutrients involved in metabolic regulation and control include minerals, vitamins, and:

A) amino acids.
B) carbohydrates.
C) fats.
D) water.

Question 27

Exchange Lists for Meal Planning groups foods that are equivalent in their:

A) weight.
B) serving size.
C) micronutrient content.
D) macronutrient content.

Question 28

The types of acids that form the basic building blocks of protein are ____ acids.

A) fatty
B) amino
C) nucleic
D) omega fatty

Question 29

A food choice equivalent to one serving from the Protein group of MyPlate is:

A) 1 Tbsp peanut butter.
B) 3 oz fish.
C) 2 oz cheese.
D) cup cooked dry beans or peas.

Question 30

Signs of malnutrition can appear when:

A) nutrient reserves are depleted.
B) nutrient intake exceeds daily needs.
C) energy intake is restricted.
D) caloric expenditure increases.

Question 31

In addition to poor eating habits, a factor that often contributes to marginal nutritional status is:

A) dependence on caffeine.
B) acute illness.
C) low income.
D) size of family unit.

Question 32

Exchange Lists for Meal Planning was originally intended as a meal-planning tool for people who have:

A) cancer.
B) diabetes.
C) hypertension.
D) heart disease.

Question 33

The mineral that helps control enzyme actions in cell mitochondria that produce and store high-energy compounds is:

A) iron.
B) cobalt.
C) hemoglobin.
D) vitamin B₁₂.

Question 34

An example of government nutrition policy is:

A) MyPlate Food Guidance System.
B) Dietary Guidelines for Americans 2010.
C) Healthy People 2020.
D) Dietary Reference Intakes (DRIs).

Question 35

Foodborne illness may be caused by contamination of food with:

A) pesticides.
B) genetically modified ingredients.
C) microorganisms.
D) food additives.

Question 36

An age group that is very vulnerable to malnutrition is:

A) infants.
B) teenagers.
C) young adults.
D) middle-age adults.

Question 37

The function of Dietary Reference Intakes (DRIs) is to designate nutrient recommendations for:

A) different ethnic groups.
B) all individuals.
C) most people.
D) most healthy people.

Question 38

An observation that provides evidence that a person has good nutritional status is:

A) small muscle mass.
B) normal weight-to-height ratio.
C) smooth tongue.
D) fragile skin.

Question 39

A food choice equivalent to one serving from the Grains group of MyPlate is:

A) one slice of bread.
B) 2 cups of rice.
C) 3 cups of spaghetti.
D) 4 oz of ready-to-eat cereal.

Question 40

Individuals with optimal nutritional status differ from those with marginal nutritional status in their:

A) nutrient reserves.
B) clinical signs.
C) body weight.
D) risk for mental illness.

Question 41

In the most recent edition of Choose Your Foods: Exchange List for Diabetes, the three groups into which foods are arranged are:

A) fruits and vegetables, breads, and meats.
B) fats, starches and sugars, and meat and milk.
C) fruits and vegetables, meat and milk, and starches.
D) carbohydrates, meat and meat substitutes, and fats.

Question 42

Dietary guidelines are most useful for:

A) limiting portion sizes.
B) designing a personal food plan.
C) making smart food choices.
D) avoiding excessive nutrient intakes.

Question 43

A major focus of the 2010 Dietary Guidelines is:

A) generally healthy segments of the population.
B) the unhealthy American public.
C) vulnerable population segments.
D) ethnically diverse eating styles.

Question 44

The Dietary Guidelines are published and revised by the U.S. Department of Agriculture in association with the:

A) Department of Health and Human Services.
B) National Institutes of Health.
C) National Academy of Sciences.
D) Food and Nutrition Board.

Question 45

One useful outcome of keeping a record of everything you eat and drink for a day is:

A) precise estimates of portion sizes.
B) determination of appropriate energy intake.
C) estimation of supplement needs.
D) increased awareness of personal food patterns.