Deck 1: Food Choices and Human Health

Question 1

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

Answer 1

True

Question 2

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

Answer 2

True

Question 3

All humans share 99.9 percent of the human genome.

Answer 3

True

Question 4

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 5

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 6

Alcohol is a nutrient that yields energy for the body.

Question 7

Which statement 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 8

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

Question 9

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 10

Which statement 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 11

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

Question 12

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

Question 13

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

Question 14

Cultural traditions regarding food are static and inflexible.

Question 15

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 16

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 17

How is the joy of eating physically beneficial to the body?

A)increases muscle strength and endurance
B)creates a strong self-image and belief in one's abilities
C)triggers positive changes in the nervous, hormonal, and immune systems
D)enhances cardiovascular endurance

Question 18

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 19

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

Question 20

Which term best describes 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 21

An individual who strives to permanently integrate new dietary behaviours into daily life is considered to be within which stage of behaviour change?

A)maintenance
B)adoption
C)preparation
D)action

Question 22

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

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

Question 23

Which 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 24

Which characteristic 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 25

Which nutrient is energy-yielding?

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

Question 26

What 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 27

What is a potential benefit of physical activity?

A)lower bone density
B)reduced muscle tone
C)lower risk of type 1 diabetes
D)decreased risk of colon cancer

Question 28

Which nutrient is the most energy rich?

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

Question 29

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)nutraceutical
C)natural food
D)phytochemical

Question 30

Which term is 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

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 32

How many classes of nutrients are there?

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

Question 33

Which of the following factors primarily drives food choices?

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

Question 34

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 35

Which organization 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 36

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 37

Which statement 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 38

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

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

Question 39

Which nutrition recommendation is supported by Canada's Food Guide?

A)Avoid foods high in complex carbohydrates.
B)Limit alcohol consumption to once a week.
C)Make water your drink of choice.
D)Replace trans fat with saturated fat.

Question 40

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 non-essential nutrient.
D)It is non-toxic to the body.

Question 41

What class of compound gives hot peppers their burning taste?

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

Question 42

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

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

Question 43

Which measurement unit do food scientists use to measure food energy?

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

Question 44

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

Question 45

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

A)low cost meatless meals
B)preparation time of 30 to 60 minutes
C)recipes that call for only 4 to 6 ingredients
D)strict use of organic foods

Question 46

Which condition is the most responsive to nutrition?

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

Question 47

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

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

Question 48

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

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

Question 49

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

A)newspaper articles
B)health magazines
C)peer-reviewed journals
D)blogs

Question 50

In Ireland, potatoes are an example of what kind of food?

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

Question 51

Which food offers the most nutrients per Calorie?

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

Question 52

How many Calories does 1 gram of alcohol provide?

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

Question 53

Which term 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 54

Which of the following nutrients is considered organic?

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

Question 55

Describe the potential benefits of physical activity.

Question 56

Which characteristic 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 57

What is meant by the term "essential nutrient"?

Question 58

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 59

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 60

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 61

What are the functions of food, besides providing nutrients?

Question 62

Identify and explain factors that drive food choices.

Question 63

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

Question 64

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

Question 65

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

Question 66

Explain the concept of nutrient density and give an example.

Question 67

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

Question 68

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