Deck 1: Introduction to Nutrition

Question 1

The nourishing substances in food that provide energy and promote the growth and maintenance of the body are called:

A) carbohydrates
B) fats
C) nutrients
D) DRIs

Answer 1

C

Question 2

About half of all American adults have one or more preventable diseases that are related to inactivity and:

A) environment
B) diet
C) alcohol
D) smoking

Answer 2

B

Question 3

The typical American does not eat enough:

A) vegetables
B) fruits
C) whole grains
D) all of the above

Answer 3

D

Question 4

A healthy diet is higher in:

A) soft drinks
B) cookies
C) seafood
D) pretzels

Question 5

A healthy diet is lower in:

A) vegetables
B) fruits
C) whole grains
D) sugar-sweetened foods

Question 6

Which of the following is an example of a processed food?

A) whole-grain crackers
B) ground beef
C) fresh pear
D) 1% milk

Question 7

White flour must be _____________with several vitamins and iron.

A) fortified
B) enriched
C) enhanced
D) moderated

Question 8

Vitamin D in milk is an example of:

A) fortification
B) enrichment
C) enhancement
D) moderation

Question 9

Organic food is produced without:

A) most conventional pesticides
B) fertilizers made with synthetic ingredients
C) ionizing radiation
D) all of the above

Question 10

Phytochemicals are found in which food?

A) beef
B) milk
C) blueberries
D) butter

Question 11

The most important consideration when choosing something to eat is:

A) cost
B) convenience
C) nutrition
D) taste

Question 12

After age 50, your number of taste buds:

A) increases
B) decreases
C) stays the same
D) changes depending on your diet

Question 13

Umami, the fifth basic taste, can be found in:

A) tomatoes
B) green beans
C) grapefruit
D) hot chili peppers

Question 14

Textures that most people like include:

A) tough
B) crumbly
C) soggy
D) creamy

Question 15

Your food choices are influenced by:

A) food cost
B) food convenience
C) social situations
D) emotions
E) all of the above

Question 16

Your energy needs when your body is at rest and awake are referred to as:

A) kilocalories
B) basal metabolism
C) exercise metabolism
D) thermic effect of food

Question 17

The BMR for women when compared to men is:

A) lower than for men
B) higher than for men
C) about the same
D) hard to compare

Question 18

Most of the energy you burn is due to:

A) basal metabolism
B) physical activity
C) thermic effect of food
D) all of the above

Question 19

The smallest contributor to your energy needs is:

A) basal metabolism
B) physical activity
C) the energy needed to digest and absorb food
D) all of the above

Question 20

Smoking and caffeine have the following effect on basal metabolic rate:

A) They increase metabolic rate.
B) They decrease metabolic rate.
C) Smoking decreases while caffeine increases energy expenditure.
D) Smoking increases while caffeine decreases energy expenditure.

Question 21

A nutrient that does not provide kcalories is:

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

Question 22

Protein is an example of a:

A) micronutrient
B) macronutrient
C) DRI
D) non-nutrient

Question 23

Lipids provide _____ kcalories per gram.

A) 4
B) 5
C) 7
D) 9

Question 24

Butter and margarine are classified as:

A) carbohydrates
B) lipids
C) proteins
D) vitamins

Question 25

Sugars are a type of:

A) carbohydrate
B) lipids
C) protein
D) vitamin

Question 26

Foods high in protein include:

A) whole grains
B) fruits and vegetables
C) meat and poultry
D) all of the above

Question 27

Which nutrient is ranked second only to oxygen as essential to life?

A) sugar
B) protein
C) vitamins
D) water

Question 28

Nutrients that either cannot be made in the body or cannot be made in the quantities needed by the body are called:

A) essential nutrients
B) vital nutrients
C) organic nutrients
D) dense nutrients

Question 29

The Recommended Dietary Allowance (RDA) is:

A) the amount of a nutrient you should be taking in on a daily basis
B) the amount of a nutrient you should be taking in on a weekly basis
C) the maximum amount you should be taking on of a nutrient in one day
D) set when there is inadequate research

Question 30

The dietary intake that is used when there is not enough research to set a RDA is the:

A) Dietary Reference Intake
B) Estimated Average Requirement
C) Tolerable Upper Intake Level
D) Adequate Intake

Question 31

The range of intakes for a particular nutrient that is associated with reduced risk of chronic disease is:

A) RDA
B) UL
C) EER
D) AMDR

Question 32

The process by which food is broken down into its components in the mouth, stomach, and small intestine is:

A) digestion
B) absorption
C) metabolism
D) basal metabolism

Question 33

Compounds that speed up the breaking down of food so that nutrients can be absorbed are called:

A) helpers
B) minerals
C) metabolites
D) enzymes

Question 34

The digestive system starts with the:

A) throat
B) stomach
C) mouth
D) small intestine

Question 35

The digestive system organ that passes waste to be excreted and absorbs some water and minerals is the:

A) stomach
B) small intestine
C) large intestine
D) liver

Question 36

An acid found in the stomach helps:

A) absorb alcohol
B) destroy harmful bacteria
C) destroy important vitamins
D) all of the above

Question 37

Which nutrient takes the longest to exit from the stomach?

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

Question 38

Which of the following is a way to prevent heartburn?

A) eat fatty foods
B) drink extra coffee
C) eat small meals
D) gain weight

Question 39

Which food is a popular probiotic?

A) hotdogs
B) French fries
C) milk
D) yogurt

Question 40

Which step can chefs take to have a sustainable kitchen?

A) source local foods
B) buy organic
C) buy sustainable fish
D) start a garden
E) all of the above

Question 41

The primary nutrition expert in the U.S. is the:

A) registered nurse
B) registered dietitian/nutritionist
C) diet technician
D) nutrition consultant

Question 42

Our choice of diet strongly influences whether we will get certain diseases such as heart disease.

Question 43

A significant number of customers at restaurants are seeking healthier menu options.

Question 44

Phytochemicals are found in plant foods such as broccoli.

Question 45

Flavor and taste are the same thing.

Question 46

Smelling foods is just as important to detecting flavors as is tasting foods.

Question 47

While minerals can be destroyed by heat and light, vitamins are indestructible.

Question 48

Digestive enzymes help speed up the process of digesting food.

Question 49

Producing beef is very sustainable.

Question 50

Describe five factors that influence food selection.

Question 51

List the six groups of nutrients.

Question 52

List the three factors on which your energy needs are based. Briefly describe each factor.

Question 53

How is digestion different from absorption?

Question 54

Briefly describe three things a chef can do to embrace sustainability in the kitchen.

Question 55

Tim is interested in building more muscle so he gets on the Internet to learn more. The most interesting website is the Vitamin Stop.com, which offers help picking out a supplement from their over 600 products for muscle building. Many of the products use "natural" ingredients such as energizers and antioxidants, and most can be used anytime to help build muscle. The company has stores in the United States so Tim figures the website is legitimate. How should Tim evaluate this website?