Deck 1: An Overview of Nutrition

Question 1

A parent who offers a child a favorite snack as a reward for good behavior is displaying a food behavior known as

A)social interaction.
B)reverse psychology.
C)positive association.
D)habitual reinforcement.

Answer 1

C

Question 2

The motive for a person who alters his diet due to religious convictions is most likely his

A)values.
B)body image.
C)ethnic heritage.
D)functional association.

Answer 2

A

Question 3

A person viewing an exciting sports match of her favorite team and eating because of nervousness would be displaying a food choice behavior most likely based on

A)habit.
B)availability.
C)emotional comfort.
D)positive association.

Answer 3

C

Question 4

Excluding fast-food establishments, approximately what percentage of restaurants in the United States show an ethnic emphasis?

A)15
B)30
C)45
D)60

Question 5

Characteristics of an acute disease include all of the following except

A)it develops quickly.
B)it progresses slowly.
C)it runs a short course.
D)it causes sharp symptoms.

Question 6

Features of a chronic disease include all of the following except

A)it develops slowly.
B)it lasts a long time.
C)it produces sharp pains.
D)it progresses gradually.

Question 7

What is the chief reason people choose the foods they eat?

A)Cost
B)Taste
C)Convenience
D)Nutritional value

Question 8

Nonnutrient substances found in plant foods that show biological activity in the body are commonly known as

A)folionutrients.
B)inorganic fibers.
C)phytochemicals.
D)phyllochemicals.

Question 9

All of the following are classified as macronutrients except

A)fat.
B)protein.
C)calcium.
D)carbohydrate.

Question 10

All of the following are results of making poor food choices except

A)over the long term, they will reduce lifespan in some people.
B)they can promote heart disease and cancer over the long term.
C)over the long term, they will not affect lifespan in some people.
D)when made over just a single day, they exert great harm to your health.

Question 11

A child who developed a strong dislike of noodle soup after consuming some when she was sick with flu is an example of a food-related

A)habit.
B)social interaction.
C)emotional turmoil.
D)negative association.

Question 12

Terms that describe a food that provides health benefits beyond its nutrient contribution include all of the following except

A)neutraceutical.
B)designer food.
C)functional food.
D)phytonutritional food.

Question 13

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

A)Fats
B)Water
C)Proteins
D)Carbohydrates

Question 14

Which of the following is not one of the six classes of nutrients?

A)Fiber
B)Protein
C)Minerals
D)Vitamins

Question 15

Which of the following represents a food choice based on negative association?

A)A tourist from China who rejects a hamburger due to unfamiliarity
B)A child who spits out his mashed potatoes because they taste too salty
C)A teenager who grudgingly accepts an offer for an ice cream cone to avoid offending a close friend
D)An elderly gentleman who refuses a peanut butter and jelly sandwich because he deems it a child's food

Question 16

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?

A)Fortified foods
B)Enriched foods
C)Functional foods
D)Health enhancing foods

Question 17

A person who eats a bowl of oatmeal for breakfast every day would be displaying a food choice most likely based on

A)habit.
B)availability.
C)body image.
D)environmental concerns.

Question 18

The complete lining of a person's digestive tract is renewed approximately every

A)3-5 days.
B)3 weeks.
C)1-2 months.
D)6-12 months.

Question 19

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

A)neutraceutical.
B)metabolic unit.
C)organic nutrient.
D)essential nutrient.

Question 20

Approximately how much water (lbs) would be found in a 120-lb person?

A)12
B)24
C)36
D)72

Question 21

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?

A)160
B)345
C)560
D)755

Question 22

Approximately how many milliliters are contained in a half-cup of milk?

A)50
B)85
C)120
D)200

Question 23

Which of the following is an example of a micronutrient?

A)Fat
B)Protein
C)Vitamin C
D)Carbohydrate

Question 24

Which of the following is classified as a micronutrient?

A)Iron
B)Protein
C)Alcohol
D)Carbohydrate

Question 25

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

A)Fat
B)Proteins
C)Vitamins
D)Carbohydrates

Question 26

Approximately how many nutrients are considered indispensable in the diet?

A)15
B)25
C)40
D)55

Question 27

Which of the following nutrient sources yields more than 4 kcalories per gram?

A)Plant fats
B)Plant proteins
C)Animal proteins
D)Plant carbohydrates

Question 28

Which of the following cannot add fat to the body?

A)Alcohol
B)Proteins
C)Carbohydrates
D)Inorganic nutrients

Question 29

An essential nutrient is one that cannot be

A)found in food.
B)degraded by the body.
C)made in sufficient quantities by the body.
D)used to synthesize other compounds in the body.

Question 30

International units of energy are expressed in

A)newtons.
B)calories.
C)kilojoules.
D)kilocalories.

Question 31

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?

A)8.5
B)15
C)19
D)25.5

Question 32

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

A)10 calories
B)1 kilocalorie
C)10,000 calories
D)1000 kilocalories

Question 33

Which of the following is an example of a macronutrient?

A)Protein
B)Calcium
C)Vitamin C
D)Vitamin D

Question 34

Which of the following is an organic compound?

A)Salt
B)Water
C)Calcium
D)Vitamin C

Question 35

Which of the following is an organic nutrient?

A)Fat
B)Water
C)Oxygen
D)Calcium

Question 36

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

A)Fats
B)Alcohol
C)Proteins
D)Carbohydrates

Question 37

Food energy is commonly expressed in kcalories and in

A)kilojoules.
B)kilograms.
C)kilometers.
D)kilonewtons.

Question 38

A normal half-cup vegetable serving weighs approximately how many grams?

A)5
B)50
C)100
D)200

Question 39

Which of the following most accurately describes the term organic?

A)Products sold at health food stores
B)Products grown without use of pesticides
C)Foods having superior nutrient qualities
D)Substances with carbon-carbon or carbon-hydrogen bonds

Question 40

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?

A)220
B)285
C)440
D)880

Question 41

Which of the following is a feature of the minerals as nutrients?

A)They are organic
B)They yield 4 kcalories per gram
C)Some become dissolved in body fluids
D)Some may be destroyed during cooking

Question 42

Which of the following is not a characteristic of the vitamins?

A)Essential
B)Inorganic
C)Destructible
D)kCalorie-free

Question 43

In the body, the chemical energy in food can be converted to any of the following except

A)heat energy.
B)light energy.
C)electrical energy.
D)mechanical energy.

Question 44

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

A)6
B)12
C)16
D)24

Question 45

Among the following, which is the major weakness of a laboratory-based study?

A)The costs are usually high
B)It is difficult to replicate the findings
C)The results cannot be applied to human beings
D)Experimental variables cannot be easily controlled

Question 46

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

A)Vitamins
B)Minerals
C)Proteins
D)Carbohydrates

Question 47

Your friend Carrie took a daily supplement of vitamin C and stated that she felt a lot better.Her experience is best described as a(n)

A)anecdote.
B)blind experiment.
C)nutritional genomic.
D)case-control experience.

Question 48

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

Question 49

What is the meaning of a double-blind experiment?

A)Both subject groups take turns getting each treatment
B)Neither subjects nor researchers know which subjects are in the control or experimental group
C)Neither group of subjects knows whether they are in the control or experimental group, but the researchers do know
D)Both subject groups know whether they are in the control or experimental group, but the researchers do not know

Question 50

What is the benefit of using a large sample size in an experiment?

A)Chance variation is ruled out
B)There will be no placebo effect
C)The experiment will be double-blind
D)The control group will be similar to the experimental group

Question 51

When consumed in excess, all of the following can be converted to body fat and stored except

A)sugar.
B)corn oil.
C)alcohol.
D)vitamin C.

Question 52

The study of how a person's genes interact with nutrients is termed

A)genetic counseling.
B)nutritional genomics.
C)genetic metabolomics.
D)nutritional nucleic acid pool.

Question 53

You have been asked to help a top nutrition researcher conduct human experiments on vitamin C.As the subjects walk into the laboratory, you distribute all the vitamin C pill bottles to the girls and all the placebo pill bottles to the boys.The researcher instantly informs you that there are two errors in your research practice.What steps should you have done differently?

A)Given all the boys the vitamin C and the girls the placebo, and told them what they were getting
B)Distributed the bottles randomly, randomized the subjects, and told them what they were getting
C)Told the subjects which group they were in, and prevented yourself from knowing the contents of the pill bottles
D)Prevented yourself from knowing what was in the pill bottles, and distributed the bottles randomly to the subjects

Question 54

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

A)They contain only one of the three energy nutrients, although a few contain all of them
B)They contain equal amounts of the three energy nutrients, except for high-fat foods
C)They contain mixtures of the three energy nutrients, although only one or two may predominate
D)They contain only two of the three energy nutrients, although there are numerous other foods that contain only one

Question 55

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

A)5
B)8
C)10
D)13

Question 56

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.

Question 57

Which of the following is not a characteristic of the minerals?

A)Yield no energy
B)Unstable to light
C)Stable in cooked foods
D)Structurally smaller than vitamins

Question 58

In the scientific method, a tentative solution to a problem is called the

A)theory.
B)prediction.
C)hypothesis.
D)correlation.

Question 59

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

A)Energy is released
B)Body fat increases
C)Energy is destroyed
D)Body water decreases

Question 60

Overeating and gaining body weight is an example of a

A)variable effect.
B)positive correlation.
C)negative correlation.
D)randomization effect.

Question 61

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.

Question 62

The amount of a nutrient that meets the needs of about 98% of a population is termed the

A)Adequate Intake.
B)Daily Recommended Value.
C)Tolerable Upper Intake Level.
D)Recommended Dietary Allowance.

Question 63

Recommended Dietary Allowances are based on the

A)Lower Tolerable Limit.
B)Upper Tolerable Limit.
C)Subclinical Deficiency Value.
D)Estimated Average Requirement.

Question 64

All of the following sets of values are included in the Dietary Reference Intakes except

A)AI.
B)RDA.
C)EAR.
D)LUT.

Question 65

All of the following features are shared by the RDA and the AI except

A)both are included in the DRI.
B)both serve as nutrient intake goals for individuals.
C)neither covers 100% of the population's nutrient needs.
D)neither is useful for evaluating nutrition programs for groups of people.

Question 66

A health magazine contacted you for your expert opinion on what measure best describes the amounts of nutrients that should be consumed by the population.Your reply should be:

A)The Dietary Reference Intakes because they are a set of nutrient intake values for healthy people in the United States and Canada.
B)The Tolerable Upper Intake levels because they are the maximum daily amount of a nutrient that appears safe for most healthy people.
C)The Estimated Average Requirements because they reflect the average daily amount of a nutrient that will maintain a specific function in half of the healthy people of a population.
D)The Recommended Dietary Allowances because they represent the average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people.

Question 67

An increase in exercise accompanied by a decrease in body weight is an example of a

A)variable effect.
B)positive correlation.
C)negative correlation.
D)randomization effect.

Question 68

Which of the following is a purpose of both the Recommended Dietary Allowance and Adequate Intake?

A)Setting nutrient goals for individuals
B)Identifying toxic intakes of nutrients
C)Restoring health of malnourished individuals
D)Developing nutrition programs for schoolchildren

Question 69

How are the RDA for almost all vitamin and mineral intakes set?

A)Low, to reduce the risk of toxicity
B)High, to cover virtually all healthy individuals
C)Extremely high, to cover every single person
D)At the mean, to cover most healthy individuals

Question 70

The percentage of kcalorie intakes for protein, fat, and carbohydrate that are thought to reduce the risk of chronic diseases are termed the

A)Estimated Energy Requirements.
B)Tolerable Range of Kilocalorie Intakes.
C)Estimated Energy Nutrient Recommendations.
D)Acceptable Macronutrient Distribution Ranges.

Question 71

Which of the following is not a feature of the Adequate Intake (AI) and the Recommended Dietary Allowance (RDA)?

A)Both values exceed the average requirements
B)AI values are more tentative than RDA values
C)The percentage of people covered is known for both values
D)Both values may serve as nutrient intake goals for individuals

Question 72

Bob consumes about 2500 kcalories per day, which is apportioned as 150 g of fat, 140 g of carbohydrate, and 150 g of protein.What would be the appropriate revisions to help Bob adjust his nutrient intake so that it matches the Acceptable Macronutrient Distribution Ranges?

A)70 g fat, 156 g protein, 313 g carbohydrate
B)140 g fat, 150 g protein, 150 g carbohydrate
C)500 g fat, 750 g protein, 1250 g carbohydrate
D)10 g fat, 20 g protein, 45 g carbohydrate

Question 73

The RDA (Recommended Dietary Allowances) for nutrients are generally

A)more than twice as high as anyone needs.
B)the minimum amounts that average people need.
C)designed to meet the needs of almost all healthy people.
D)designed to prevent deficiency diseases in half the population.

Question 74

What set of values is used to recommend the average kcalorie intake that maintains population groups in energy balance?

A)Estimated Energy Requirement
B)Adequate Average Requirement
C)Recommended Dietary Allowance
D)Acceptable Energy Distribution Range

Question 75

What does the Tolerable Upper Intake Level of a nutrient represent?

A)The maximum amount allowed for fortifying a food
B)A number calculated by taking twice the RDA or three times the AI
C)The maximum allowable amount available in supplement form
D)The maximum amount from all sources that appears safe for most healthy people

Question 76

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

A)allowance.
B)requirement.
C)tolerable limit.
D)adequate intake.

Question 77

If a group of people consumed an amount of protein equal to the average requirement for their population group, what percentage would receive insufficient amounts?

A)2
B)33
C)50
D)98

Question 78

Which of the following represents a rationale for setting the recommendation for energy?

A)Because protein is an energy nutrient, the figures for energy intake are set in proportion to protein intake
B)Because a large number of people are overweight, the figures are set to induce a gradual weight loss in most individuals
C)Because the energy needs within each population group show little variation, the figures are set to meet the needs of almost all individuals
D)Because a margin of safety would result in excess energy intake for a large number of people, the figures are set at the average energy intake

Question 79

Which of the following is not a set of values within the Dietary Reference Intakes?

A)Adequate Intakes
B)Estimated Average Allowances
C)Tolerable Upper Intake Levels
D)Recommended Dietary Allowances

Question 80

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.