Deck 1: Nutrition Basics

Question 1

Malnutrition can result from both inadequate and excessive levels of nutrient intake.

Answer 1

True

Question 2

Complex carbohydrates include _____.

A) glucose, glycogen, and most types of fiber
B) glucose, sucrose, and fructose
C) starches, glycogen, and most types of fiber
D) starches, glucose, and sucrose
E) starches, glycogen, and glucose

Answer 2

C

Question 3

Generally, our bodies absorb a greater percentage of minerals than vitamins from dietary sources.

Answer 3

False

Question 4

Cholesterol is an essential nutrient that must be obtained through one's diet.

Question 5

Individuals are 99.9 percent genetically identical, but the 0.1 percent difference in genetic codes makes everyone unique.

Question 6

Blood sugar is also known as _____, while fruit sugar is also known as _____.

A) glucose; fructose
B) glucose; lactose
C) lactose; fructose
D) maltose; lactose
E) fructose; maltose

Question 7

Which two monosaccharides are found in sucrose (table sugar)?

A) glucose and lactose
B) glucose and glucose
C) glucose and maltose
D) glucose and fructose
E) maltose and lactose

Question 8

A dietary supplement can legally claim to treat, cure, or prevent a disease.

Question 9

A product labeled " trans fat-free" could contain 0.4 g of trans fat.

Question 10

A calorie is _____.

A) a measure of the amount of energy transferred from food to the body
B) a measure of the amount of energy inside the body's fat cells
C) a component of fats that is soluble in water
D) a chemical substance that activates enzymes
E) a measure of the extent to which blood glucose levels are raised by consumption of food

Question 11

A DASH eating plan is effective for reducing high blood pressure as well as the risk of some types of cancer, osteoporosis, and heart disease.

Question 12

Lipids are soluble in water but are insoluble in fats.

Question 13

Which of the following is the primary function of ascorbic acid?

A) It is required for the conversion of homocysteine to methionine.
B) It participates in the regulation of gene expression.
C) It is required for the transport and metabolism of fat and cholesterol.
D) It acts as an antioxidant and is required for collagen synthesis.
E) It is required for normal red blood cell formation.

Question 14

Secondary malnutrition can be caused by both gastrointestinal tract bleeding and alcoholism.

Question 15

Human digestive enzymes are unable to break down _____.

A) sucrose
B) glycogen
C) alcohol sugars
D) maltose
E) fiber

Question 16

The Estimated Average Requirement (EAR) refers to _____.

A) an intake level estimated to meet the nutrient needs of 98% of healthy people
B) an intake value estimated to meet the nutrient needs of half the healthy individuals in a group
C) upper limits of a nutrient estimated to be compatible with health
D) standard levels of daily nutrient intake
E) an estimated level of nutrient intake for unhealthy people

Question 17

Galactosemia is a disorder that interferes with the body's utilization of the sugar galactose found in lactose.

Question 18

Which of the following substances is an essential nutrient?

A) fiber
B) cholesterol
C) linoleic acid
D) vitamin D
E) creatine

Question 19

Water is a nonessential nutrient.

Question 20

What are the six categories of essential nutrients?

A) carbohydrates, alcohol, fats, proteins, vitamins, and minerals
B) carbohydrates, fiber, fats, proteins, vitamins, and minerals
C) carbohydrates, proteins, fats, minerals, water, and vitamins
D) carbohydrates, proteins, fiber, water, alcohol, and lipids

Question 21

A 22-year-old who is exhibiting fatigue, depression, and slow recovery from infections may be suffering from a(n) _____.

A) overdose of vitamin D
B) deficiency of biotin
C) deficiency of vitamin C
D) overdose of vitamin D
E) deficiency of choline

Question 22

The standard levels of nutrient intakes listed in the Nutrition Facts panel on packaged foods are known as _____.

A) Daily Values
B) Adequate Intakes
C) Recommended Dietary Allowances
D) Recommended Intakes
E) Tentative Values

Question 23

Which substance provides the most energy per gram?

A) protein
B) fiber
C) fat
D) water
E) glucose

Question 24

Which of the following statements is true of carbohydrates?

A) Glucose and galactose combine to form the disaccharide milk sugar.
B) Plants store complex carbohydrates in the form of proteins.
C) Amino acids required for protein synthesis are obtained through carbohydrates in food.
D) The most basic form of carbohydrates is polysaccharides.
E) Simple and complex carbohydrates provide nine calories per gram.

Question 25

Triglycerides are composed of _____.

A) two glycerol molecules attached to a fatty acid
B) two fatty acids attached to a glycerol molecule
C) three glycerol molecules attached to a fatty acid
D) three fatty acids attached to a glycerol molecule
E) three fatty acids attached to three glycerol molecules

Question 26

Fat-soluble vitamins _____.

A) are stored only for a few weeks by the body
B) include vitamins A, D, E, and C
C) can be consumed in very high amounts without causing harmful effects
D) can be stored in the body for months
E) are immediately metabolized by the body and never stored

Question 27

After class, you go to Jamba Juice and get an "Orange-a-Peel" smoothie that contains the following nutrients: 9 g of protein, 102 g of carbohydrate, and 1 g of fat. Given that the Daily Value of total fat intake is 65 g, what is the % Daily Value of fat in the smoothie?

A) 0%
B) 1.5%
C) 10%
D) 15%
E) 19%

Question 28

One example of an empty-calorie food is _____.

A) dried fruit
B) red kidney bean in chili
C) lean meat
D) a cheese twist
E) nonfat yogurt

Question 29

A 12-inch turkey sandwich contains 20 g of carbohydrate, 8 g of protein, and 5 g of fat. What is the approximate number of calories in one-half of the sandwich?

A) 78.5
B) 130
C) 150
D) 65.5

Question 30

LDL cholesterol is _____.

A) lowered by intake of trans fatty acids
B) associated with heart-disease risk when present in high levels
C) associated with heart-disease risk when present in low levels
D) raised by intake of unsaturated fatty acids
E) unaffected by intake of saturated fatty acids

Question 31

Carbohydrates that have a high glycemic index _____.

A) help to build and maintain protein-based components in the body
B) reduce elevated levels of blood cholesterol and triglycerides
C) increase levels of HDL cholesterol
D) decrease the risk of developing type 2 diabetes
E) raise blood glucose levels higher than carbohydrates that have a low glycemic index

Question 32

After class, you go to Jamba Juice and get an "Orange-a-Peel" smoothie that contains the following nutrients: 9 g of protein, 102 g of carbohydrate, and 1 g of fat. How many total calories does this provide?

A) 299
B) 399
C) 448
D) 453
E) 546

Question 33

Which term refers to chemical substances present in plants, some of which can affect body processes in humans that may benefit health?

A) vitamins
B) coenzymes
C) phytochemicals
D) amino acids
E) minerals

Question 34

If one double bond is present in one or more of the fatty acids, the fat is considered _____.

A) monosaturated
B) polysaturated
C) polyunsaturated
D) saturated
E) monounsaturated

Question 35

Which of the following statements is true of proteins?

A) Proteins provide two calories per gram.
B) Proteins obtained from food sources such as milk, cheese, and meat are considered low-quality proteins.
C) All plant sources of protein provide all the nine essential amino acids required by the body.
D) Proteins help build and maintain muscles, bones, enzymes, and red blood cells.
E) Proteins are made up of various types of triglycerides.

Question 36

Complementing amino acids can be found in which plant-based food combination?

A) grains and potato
B) grains and dried beans
C) seeds and milk
D) soybeans and milk
E) eggs and onions

Question 37

The only important animal source of carbohydrates is _____, which is found in _____.

A) lactose; meat
B) glucose; meat
C) maltose; milk
D) lactose; milk
E) sucrose; milk

Question 38

Essential amino acids _____.

A) are produced by the human body
B) must be obtained through a person's diet
C) must be synthesized from nonessential amino acids
D) are abundant in lipids
E) are also referred to as dispensable amino acids

Question 39

There are _____ essential amino acids.

A) 8
B) 9
C) 21
D) 3
E) 6

Question 40

Which vitamin acts as an antioxidant in the body?

A) vitamin C
B) thiamin
C) riboflavin
D) biotin
E) vitamin D

Question 41

Which of the following food sources contains probiotics?

A) cottage cheese
B) barley
C) rye
D) leek
E) garlic

Question 42

Refined grain flours must be fortified with _____.

A) vitamin C
B) iodine
C) dietary fiber
D) vitamin A
E) folic acid

Question 43

Which term refers to the science of measuring the human body and its various parts?

A) anencephaly
B) anatomy
C) atherosclerosis
D) anthropometry
E) amylophagia

Question 44

Which of the following statements is true of oxidative stress?

A) It is a brain disease that represents the most common form of dementia and is characterized by memory loss.
B) It is the first response of the body's immune system to infectious agents, toxins, or irritants.
C) It is a condition that occurs when cells are exposed to more oxidizing molecules than to antioxidant molecules that neutralize them.
D) It is a disorder that interferes with the body's utilization of the sugar galactose found in lactose.
E) It is an event that occurs when a blood vessel in the brain ruptures or becomes blocked.

Question 45

Which nutrient is considered nonessential?

A) vitamin C
B) iron
C) cholesterol
D) potassium
E) vitamin E

Question 46

A person who consumes excessive amounts of alcohol is at the risk of developing _____.

A) cirrhosis of the liver
B) iron-deficiency anemia
C) gum disease
D) osteoporosis
E) oxidative stress

Question 47

Which term refers to the interactive method for collecting dietary information that utilizes repeated use of questions to improve the accuracy of information provided by interviewees about the food they ate the previous day?

A) diet narrative
B) anthropometrics
C) quantitative testing
D) multiple pass
E) 24-hour recall

Question 48

Identify the disorder that is characterized by high levels of the amino acid phenylalanine present in the blood and can lead to intellectual disabilities and poor growth.

A) hemochromatosis
B) galactosemia
C) diabetes
D) hypertension
E) phenylketonuria

Question 49

Fiberlike forms of indigestible carbohydrates that support the growth of beneficial bacteria in the lower intestine are called _____.

A) minerals
B) refined elements
C) probiotics
D) prebiotics
E) antibiotics

Question 50

Which of the following vitamins should be consumed in low quantities by a person who suffers from hemochromatosis?

A) thiamin
B) vitamin A
C) vitamin D
D) vitamin C
E) biotin

Question 51

$\text {Nutrition Facts}$
$\text {Serving Size {1} / 4 {cup}(40 g) }$
$\text {Amount Per Serving}$
$\text {Calories 170}$$\quad$$\quad$$\quad$$\quad$$\quad$$\quad$$\quad$$\text { Calories from Fat } 45$
$\begin{array}{c}\begin{array}{|l}\hline\\\hline \text { Total Fat } 5 \mathrm{~g} \\\hline \text { Saturated Fat } 0.5 \mathrm{~g} \\\hline \text { Trans Fat } 0 \mathrm{~g} \\\hline \text { Cholesterol } 0 \mathrm{mg} \\\hline \text { Sodium } 10 \mathrm{mg} \\\hline \text { Potassium } 310 \mathrm{mg} \\\hline \text { Total Carbohydrate } 31 \mathrm{~g} \\\hline \text { Dietary Fiber } 2 \mathrm{~g} \\\hline \text { Sugars } 29 \mathrm{~g} \\\hline \text { Protein } 1 \mathrm{~g} \\\hline \text { Vitamin } \mathrm{A} 0 \% \\\hline \text { Calcium } 2 \% \\\hline \end{array}\begin{array}{r|}\hline\text { \% Daily Value *}\\\hline5\%\\\hline3 \%\\\hline\\\hline0\%\\\hline0\%\\\hline9\%\\\hline10\%\\\hline\\\hline\\\hline2\%\\\hline\text { Iron 6\%}\\\hline\\\hline\end{array}\end{array}$
What is the percent of calories obtained from fat?

A) 3%
B) 16%
C) 26%
D) 35%
E) 45%

Question 52

Which among the following are water-soluble vitamins?

A) vitamins A, D, E, and K
B) vitamins A and C
C) vitamins B-complex and C
D) vitamins B-complex and K
E) vitamins A, B-complex, and E

Question 53

Foods permitted for consumption according to Islamic dietary laws _____.

A) are called kosher foods
B) are called halal foods
C) include alcoholic beverages
D) do not include meats
E) include pork

Question 54

Which among the following are fat-soluble vitamins?

A) vitamins A, D, E, and K
B) vitamins A and C
C) vitamins B-complex and C
D) vitamins B-complex and K
E) vitamins A, B-complex, and E

Question 55

$\text {Nutrition Facts}$
$\text {Serving Size {1} / 4 {cup}(40 g) }$
$\text {Amount Per Serving}$
$\text {Calories 170}$$\quad$$\quad$$\quad$$\quad$$\quad$$\quad$$\quad$$\text { Calories from Fat } 45$
$\begin{array}{c}\begin{array}{|l}\hline\\\hline \text { Total Fat } 5 \mathrm{~g} \\\hline \text { Saturated Fat } 0.5 \mathrm{~g} \\\hline \text { Trans Fat } 0 \mathrm{~g} \\\hline \text { Cholesterol } 0 \mathrm{mg} \\\hline \text { Sodium } 10 \mathrm{mg} \\\hline \text { Potassium } 310 \mathrm{mg} \\\hline \text { Total Carbohydrate } 31 \mathrm{~g} \\\hline \text { Dietary Fiber } 2 \mathrm{~g} \\\hline \text { Sugars } 29 \mathrm{~g} \\\hline \text { Protein } 1 \mathrm{~g} \\\hline \text { Vitamin } \mathrm{A} 0 \% \\\hline \text { Calcium } 2 \% \\\hline \end{array}\begin{array}{r|}\hline\text { \% Daily Value *}\\\hline5\%\\\hline3 \%\\\hline\\\hline0\%\\\hline0\%\\\hline9\%\\\hline10\%\\\hline\\\hline\\\hline2\%\\\hline\text { Iron 6\%}\\\hline\\\hline\end{array}\end{array}$
Which mandatory nutrient is missing from the food label?

A) unsaturated fats
B) simple sugars
C) vitamin C
D) vitamin K
E) biotin

Question 56

By law, milk must be fortified with _____.

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

Question 57

Which food item can be labeled as "enriched"?

A) juice
B) milk
C) bread
D) candy
E) apples

Question 58

Which of the following statements is true?

A) Prebiotics are strains of lactobacilli and bifidobacteria that have beneficial effects on the body.
B) Cottage cheese, kefir, buttermilk, and miso are sources of prebiotics.
C) Intake of probiotics causes diarrhea and other infections in the gastrointestinal tract.
D) The breakdown products of prebiotics foster the growth of beneficial bacteria.
E) Probiotics are fiberlike forms of indigestible carbohydrates.

Question 59

The balance of fluids, nutrients, gases, temperature, and other conditions needed to ensure proper functioning of cells is known as _____.

A) regulation
B) homeostasis
C) energy balance
D) cellular respiration
E) metabolism

Question 60

Which of the following is caused by phylloquinone (vitamin K) deficiency?

A) abnormal bone growth
B) fishy body odor
C) excessive bleeding
D) impaired vision
E) infertility

Question 61

Which statement about national food and nutrition programs is true?

A) The School Lunch Program is the United States' largest food assistance program.
B) Women with incomes above the poverty line are automatically ineligible for WIC.
C) None of the USDA food assistance programs have been shown to be cost effective.
D) WIC vouchers can be exchanged for peanut butter, fruits, and vegetables.
E) WIC provides food vouchers for low-income men and women.

Question 63

The Healthy Eating Index _____.

A) assigns scores based on the extent to which diets meet recommended standards of intake
B) assesses a person's dietary intake based on 12 dietary components
C) is primarily used for monitoring an individual's dietary quality
D) bases its guidelines on Food and Drug Administration dietary restrictions
E) cannot be used for research purposes to assess population dietary quality

Question 64

A young child who tires easily and has a short attention span may have blood taken for analyses of hemoglobin and serum ferritin to assess _____ levels.

A) calcium
B) iron
C) vitamin B
D) sodium
E) fiber

Question 65

A person whose diet includes regular intake of high-fat animal products and low intake of olive oil, vegetables, fruits, fish, wine, and whole grains is at higher risk to develop _____.

A) gum disease
B) osteoporosis
C) anemia
D) c irrhosis of the liver
E) Alzheimer's disease

Question 66

Continuous assessment of nutritional status for the purpose of detecting changes in malnutrition and of food availability in order to initiate corrective measures is called _____.

A) the automated multiple-pass method
B) biochemical assessment
C) anthropometry
D) nutrition monitoring
E) nutrition surveillance

Question 67

Explain the connection between energy-dense and empty-calorie foods.

Question 68

An example of an anthropometric measurement is the _____.

A) number of servings of fruit an individual eats in a day
B) amount of fat in a serving of ice cream
C) height of an individual
D) percentage of a population that meets dietary intake requirements
E) percent Daily Value of vitamin C in orange juice

Question 69

Describe the "ripple effect" relating to nutrient intake.

Question 70

Healthy dietary patterns include the regular consumption of _____.

A) refined grain products
B) all types of nuts
C) processed meat
D) tropical oils
E) foods high in saturated fats

Question 71

The Dietary Guidelines for Americans must be updated every _____.

A) 6 months
B) year
C) 5 years
D) 10 years
E) 15 years