Deck 1: Food Choices and Human Health

Question 1

What is the name commonly given to an Internet story that gains strength of conviction solely on the basis of repetition?

A) advertorial
B) anecdotal evidence
C) urban legend
D) infomercial

Answer 1

C

Question 2

When a hospital client has to be fed through a vein, the duration should be as short as possible and real food should be reintroduced as early as possible.

Answer 2

True

Question 3

A good diet alone will prevent an individual from getting heart disease.

Answer 3

False

Question 4

Which of the following media is the most credible source of nutrition information?

A) newspaper articles
B) health magazines
C) scientific journals
D) blogs

Question 5

Which of the following statements best defines an "essential" nutrient?

A) It is necessary for good health and proper functioning of the body.
B) It can be obtained only from the diet.
C) It can be manufactured by the body from raw materials.
D) It can be manufactured by the body itself.

Question 6

A compound in cranberries may help prevent urinary tract infections by preventing certain bacteria from clinging to the urinary tract. What is the general term for this type of compound?

A) functional food
B) phytochemical
C) natural food
D) nutraceutical

Question 7

What factor is driving food choice when an individual selects a food because the item is consumed by someone they admire?

A) values or beliefs
B) positive associations
C) social pressure
D) advertising

Question 8

Malnutrition includes deficiencies, imbalances, and excesses of nutrients. Any of these factors can be harmful over time.

Question 9

Canada's guidelines for healthy eating include information on diet and physical activity.

Question 10

Alcohol is a nutrient that yields energy for the body.

Question 11

Which of the following nutrients is considered organic?

A) minerals
B) carbohydrate
C) water
D) alcohol

Question 12

A basic premise of dietary guidelines is that food should provide nutrients over supplements whenever possible.

Question 13

Which of the following nutrients yields energy and also provides materials that form structures and working parts of body tissues?

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

Question 14

What daily nutrition supplement does the Canadian food guide recommend for women of childbearing age?

A) folic acid
B) vitamin D
C) vitamin C
D) calcium

Question 15

Enriched and fortified foods are not necessarily more nutritious than whole basic foods.

Question 16

Once a new finding is published in a scientific journal, it is considered preliminary.

Question 17

Which of the following terms is used to describe a product that has been isolated from food, is often sold in pill form, and is believed to have medicinal effects?

A) nutraceutical
B) nonnutrient
C) partitioned
D) phytochemical

Question 18

You see a new finding about nutrition reported in your local newspaper. What is your most prudent response to information from this source?

A) You decide that the information is factual.
B) You wait until there are confirmed results to apply the finding.
C) You feel confident about changing your diet accordingly.
D) You attribute it to media sensationalism.

Question 19

All humans share 99.9% of the human genome.

Question 20

Cultural traditions regarding food are static and inflexible.

Question 21

What section of a research article defines key terms and describes study procedures?

A) abstract
B) introduction
C) methodology
D) evidence review

Question 22

Which one of the following factors primarily drives food choices?

A) genetics
B) convenience
C) nutritional value
D) climate of the country

Question 23

How many Calories are there in a food that contains 20 grams of carbohydrate, 8 grams protein, and 5 grams of fat?

A) 132 Calories
B) 157 Calories
C) 231 Calories
D) 297 Calories

Question 24

In which type of study do the investigators not manipulate the study variables of interest but instead monitor them over time?

A) cohort study
B) case-control study
C) epidemiological study
D) community health survey

Question 25

A nutritious diet should provide enough of each essential nutrient, enough fibre, and enough energy. What is the name for this principle of diet planning?

A) moderation
B) adequacy
C) variety
D) balance

Question 26

What is the most accurate term used to describe a person who is strict about including only foods from plant sources in his or her diet?

A) vegetarian
B) carnivore
C) omnivore
D) vegan

Question 27

Which of the following statements best defines "enriched" as it is applied to a food product?

A) The product is low in Calories and high in nutrients.
B) The product is more expensive to purchase.
C) The product is superior to similar products.
D) The product could be either nutritious or not nutritious.

Question 28

How many Calories are there in 1 gram of carbohydrate or protein?

A) 2
B) 4
C) 7
D) 9

Question 29

The integration of nutrition, genomic science, and molecular biology has launched a new area of study. What is this area of study called?

A) nutrition genetics
B) nutritional genomics
C) nutritional molecular science
D) nutritional science

Question 30

What is the term given to the characteristic that suggests a monotonous diet may deliver large amounts of toxins or contaminants to the body?

A) adequacy
B) variety
C) moderation
D) balance

Question 31

Which of the following foods offers the most nutrients per Calorie?

A) diced carrot
B) ice cream
C) pork sausage
D) black coffee

Question 32

Which of the following is a benefit of physical activity on the body?

A) increased lean body tissue
B) increased risk of cardiovascular diseases
C) decreased bone density
D) slower wound healing

Question 33

Three ounces of beef stew offers about the same amount of iron as three ounces of water-packed tuna, but the beef contains over 300 Calories while the tuna contains about 100 Calories. What is the term for this difference?

A) balance
B) moderation
C) dietary variety
D) nutrient density

Question 34

Which of the following characteristics defines a legitimate and qualified nutrition expert?

A) completion of an approved internship or the equivalent
B) graduation from a college after completing a program of dietetics
C) using the term nutritionist after the individual's name
D) graduation from a correspondence program with an internship

Question 35

A nutrition claim that insists medical doctors want to keep people ill so that they continue to make money is an example of which earmark of nutrition quackery?

A) logic without proof
B) authority not cited
C) unpublished studies
D) persecution claims

Question 36

Which of the following units do food scientists use to measure food energy?

A) units of mass
B) kilocalories
C) kilograms
D) grams

Question 37

Which of the following is a type of anthropometric information that may be obtained as part of an individual's nutritional assessment?

A) glucose level
B) food intake
C) body height
D) health history

Question 38

What is something consumers are looking for in today's meal preparation that takes place in their own kitchen?

A) meatless meals
B) preparation time that takes no longer than 60 minutes
C) recipes that call for only 4 to 6 ingredients
D) strict use of organic foods

Question 39

A certain amount of fibre in foods contributes to the health of the digestive tract, but too much fibre leads to nutrient losses. What is the term for the characteristic of diet planning that takes this fact into account?

A) adequacy
B) Calorie control
C) moderation
D) balance

Question 40

What type of research looks for correlations between dietary habits and disease incidence in a population?

A) epidemiological study
B) intervention study
C) case study
D) laboratory study

Question 41

Which of the following statements most accurately describes items in the supermarket that are advertised as natural foods?

A) The food is made from parts of whole foods.
B) The food is used frequently in most households.
C) The food is implied to be wholesome, however this is not a legal term.
D) The food has had nutrients added to improve the nutritional profile.

Question 42

Which of the following functions is the responsibility of provincial dietetic regulatory bodies?

A) accrediting correspondence schools in dietetics
B) protecting the public from unsafe dietetic practice
C) randomly monitoring the competence of members
D) referring complaints about dietetic members to Dietitians of Canada

Question 43

Why does the variety of foods available to us today make it more difficult, rather than easier, to plan nutritious diets?

Question 44

Which of the following nutrients is the most energy-rich?

A) fat
B) protein
C) minerals
D) carbohydrate

Question 45

How many Calories does 1 gram of alcohol provide?

A) 2
B) 4
C) 7
D) 9

Question 46

Which of the following characteristics of a claim about nutrition would lead you to doubt its validity?

A) It appears in a peer-reviewed scientific journal.
B) It is being made by a registered dietitian.
C) The evidence supporting the claim is in the form of laboratory tests.
D) It is written by an individual with certification from a diploma mill.

Question 47

What is the name for the study of environmental influences on genetic expression?

A) epigenetics
B) genetic counselling
C) nutritional nucleic acid pool
D) genetic metabolics

Question 48

How many classes of nutrients are there?

A) 2
B) 4
C) 6
D) 8

Question 49

Which of the following organizations accredits university undergraduate and dietetic internship programs that qualify dietitians to practise?

A) International Academy of Nutritional Consultants
B) Canadian Society for Clinical Nutrition
C) Canadian Association of Nutrition and Dietary Consultants
D) Dietitians of Canada

Question 50

Describe how you would determine whether an Internet site offers reliable nutrition information.

Question 51

Which of the following characteristics applies to alcohol?

A) It contributes no Calories.
B) It interferes with repair of body tissues.
C) It is a nutrient.
D) It is non-toxic to the body.

Question 52

What type of nutrition research design shows the effects of treatments?

A) randomized controlled trials
B) epidemiological studies
C) blind experiments
D) case studies

Question 53

What class of compound gives hot peppers their burning taste?

A) nonnutrient
B) nutrient
C) supplement
D) toxin

Question 54

In Italy, pasta is an example of what kind of food?

A) fortified
B) processed
C) natural
D) staple

Question 55

What daily nutrition supplement does the Canadian food guide recommend for men and women over the age of 50 years?

A) folic acid
B) vitamin D
C) calcium
D) iron

Question 56

Describe the potential benefits of physical activity.

Question 57

When given to severely ill people unable to eat ordinary food, what are elemental diets designed to do?

A) support life
B) enable people to thrive
C) support optimal growth
D) enhance digestive tract health

Question 58

Which of the following conditions is the most responsive to nutrition?

A) diabetes
B) iron deficiency anemia
C) sickle cell disease
D) heart disease

Question 59

Sugar, butter, and corn oil provide few nutrients with many Calories. What is the name for these types of foods?

A) partitioned
B) enriched
C) processed
D) natural

Question 60

Which of the following nutrients is energy-yielding?

A) carbohydrates
B) vitamins
C) water
D) minerals

Question 61

Identify and explain factors that drive food choices.

Question 62

What is meant by the term "essential nutrient"?

Question 63

What are the functions of food, besides providing nutrients?

Question 64

Provide specific examples of how vitamins and minerals serve as regulators in the body.

Question 65

Explain the concept of nutrient density and give an example.

Question 66

Identify and briefly describe the five characteristics of a nutritious diet.

Question 67

Describe why people should not make changes in their diets based on the results of a single research study.

Question 68

Which of the following meals provides the most overall Calories? Show your calculations.
Meal A: Meal B:
Hamburger Spaghetti with Tomato Sauce
30 grams carbohydrate 45 grams carbohydrate
19 grams fat 15 grams fat
22 grams protein 10 grams protein