Deck 1: Nutrition Basics

Question 1

There are no programs designed to improve eating behaviors in school-aged children.

Answer 1

False

Question 2

​What are the six categories of nutrients?

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

Answer 2

C

Question 3

Cholesterol must be obtained in the diet.

Answer 3

False

Question 4

​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 serving size of any essential or nonessential nutrient
D) ​the level of nutrients found to be essential for adequate functioning
E) ​any substance that is present in food

Question 5

​Human digestive enzymes are unable to break down _____.

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

Question 6

Water is a nonessential nutrient.

Question 7

​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

Question 8

The DASH Eating plan is effective for reducing high blood pressure and risk of some types of cancer,osteoporosis,and heart disease.

Question 9

​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) ​the upper limits of a nutrient estimated to be compatible with health
D) ​an estimated nutrient intake standard for healthy people
E) ​an estimated nutrient intake standard for unhealthy people

Question 10

Typically,we absorb a greater percentage of minerals than vitamins.

Question 11

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

Question 12

​What term refers to recommended intake levels of nutrients (intake standards)for planning and assessing diets for healthy people?

A) ​Adequate Intake Levels
B) ​Tolerable Upper Limits
C) ​Essential Nutrients
D) ​Dietary Reference Intakes
E) ​Maximum Caloric Consumption

Question 13

Gastrointestinal bleeding or alcoholism may cause secondary malnutrition.

Question 14

A product labeled "trans fat-free" could contain 0.4 grams of trans fat and of saturated fat.

Question 15

A diet low in fat-soluble vitamins will result in a more rapid onset of deficiency symptoms than one low in water-soluble vitamins.

Question 16

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

Question 17

Poor nutrition,or malnutrition,can result from both inadequate and excessive levels of nutrient intake.

Question 18

​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 19

​Which substance is considered an essential nutrient?

A) ​fiber
B) ​LDL cholesterol
C) ​linoleic acid
D) ​glucose
E) ​sucrose

Question 20

​What 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 21

​Which substance provides the most energy per gram?

A) ​protein
B) ​fiber
C) ​fat
D) ​sucrose
E) ​glucose

Question 22

A 65-year-old woman is buying an iron supplement for her "weak blood." She asks the pharmacist to advise her on the highest amount that she should take daily.What dietary intake standards could the pharmacist use to provide the best recommendation?

A) ​Recommended Dietary Allowances (RDAs)
B) ​Adequate Intakes (AIs)
C) ​Tolerable Upper Intake Levels (ULs)
D) ​Estimated Average Requirements (EARs)
E) ​AIs and EARs

Question 23

​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 24

​There are _____ essential amino acids.

A) ​8
B) ​9
C) ​21
D) ​3
E) ​6

Question 25

​Which vitamin acts as an antioxidant in the body?

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

Question 26

​Hydrogenation makes _____ by adding hydrogen to the _____.

A) ​oils solid;single bond of their saturated fatty acids
B) ​oils liquid;single bond of their saturated fatty acids
C) ​fats liquid;single bond of their saturated fatty acids
D) ​oils solid;double bond of their unsaturated fatty acids
E) ​fats solid;double bond of their unsaturated fatty acids

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 carbohydrate,and 1 g of fat.How many total calories does this provide?

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

Question 28

​Essential amino acids _____.

A) ​are produced by the human body
B) ​must be obtained in the diet
C) ​must be synthesized from other amino acids
D) ​can be found in all plant protein sources
E) ​are constituents of starch

Question 29

​A fat containing one double bond is _____.

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

Question 30

​Carbohydrates with a high glycemic index _____.

A) ​improve blood glucose control in people with diabetes
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 more than carbohydrates with a low glycemic index

Question 31

​One example of an empty-calorie food is _____.

A) ​dried fruit
B) ​red kidney bean in chili
C) ​black coffee
D) ​a cheese twist
E) ​nonfat yogurt

Question 32

​The two essential fatty acids are _____.

A) ​linoleic acid and alpha-linolenic acid
B) ​linoleic acid and thromboxane
C) ​alpha-linolenic acid and thromboxane
D) ​thromboxane and prostaglandin
E) ​glycogen and linoleic acid

Question 33

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

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

Question 34

​Which combination is an example of complementary proteins?

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

Question 35

​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 36

​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 37

​A woman eats half of a pita bread sandwich filled with tuna salad.The entire sandwich contained 20 grams carbohydrate,8 grams protein,and 5 grams fat.Approximately how many calories will she obtain?

A) ​80
B) ​130
C) ​150
D) ​160

Question 38

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

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

Question 39

​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 to years
E) ​are immediately metabolized by the body and never stored

Question 40

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 carbohydrate,and 1 g of fat.Given that the daily value of total fat intake is 65 g,what is the % DV of fat in the smoothie?

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

Question 41

​The water-soluble vitamins include _____.

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

Question 42

​Nutrient-dense foods have _____ levels of nutrients and _____ calorie values.

A) ​high;low
B) ​low;high
C) ​high;high
D) ​low;low
E) ​high;variable

Question 43

​Probiotics may be found in _____.

A) ​cottage cheese
B) ​barley
C) ​rye
D) ​leeks
E) ​garlic

Question 44

​Which statement correctly describes nutritional needs during the life cycle?

A) ​Healthy individuals require different nutrients depending on their stage in life.
B) ​The amount of nutrients healthy individuals require is constant throughout life.
C) ​The Mediterranean diet is the best diet for meeting nutritional needs.
D) ​Nutritional status at one stage in life influences the health status in the next stages.
E) ​Nutritional requirements are independent of growth and development of the individual.

Question 45

​Which mandatory nutrient is missing from the food label?

A) ​Unsaturated fats
B) ​Simple sugars
C) ​Vitamin C
D) ​Vitamin K
E) ​Biotin

Question 46

​A food product ingredient label reads: wheat flour,vegetable shortening,sugar,salt,and cornstarch.What item would contribute the greatest amount of weight in that food?

A) ​salt
B) ​sugar
C) ​wheat flour
D) ​cornstarch
E) ​vegetable shortening

Question 47

​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 48

Fiber-like 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 49

​What is the percent of calories from fat?

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

Question 50

​Adults are approximately _____ water by weight.

A) ​20-30%
B) ​40-50%
C) ​50-60%
D) ​60-70%
E) ​70-80%

Question 51

​Percent Daily Values on the Nutrition Facts label are based on a _____-calorie diet.

A) ​1000
B) ​1200
C) ​1500
D) ​1800
E) ​2000

Question 52

​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 53

​Which food item could be labeled "enriched"?

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

Question 54

​The fat-soluble vitamins include _____.

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

Question 55

​What terms refers to the repeated use of questions that hone 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 56

​Secondary malnutrition is sometimes precipitated by a(n)_____.

A) ​excessive intake of vitamin A
B) ​serious vitamin A deficiency
C) ​nutrient "ripple effect"
D) ​surgical procedure
E) ​poor nutritional state that is dietary in nature

Question 57

​Which disorder is characterized by high levels of the amino acid phenylalanine in the blood and can lead to intellectual disability,poor growth,and other problems?

A) ​hemochromatosis
B) ​galactosemia
C) ​malnutrition
D) ​hypertension
E) ​phenylketonuria

Question 58

​Which statement reflects the most accurate assessment of dietary intake?

A) ​An older adult weighing herself at home in the morning and before bedtime
B) ​A new breastfeeding mom recording what she ate over the past 24 hours
C) ​A dietitian interviewing a woman about what she ate over the past 24 hours and verifying her responses with a crosscheck food frequency questionnaire
D) ​A physician asking the height of an 80-year-old male patient
E) ​A physician assessing a patient's physical characteristics,such as brittle hair,to identify nutrition-related problems

Question 59

​By law,milk must be fortified with _____.

A) ​vitamin D
B) ​vitamin C
C) ​calcium
D) ​fiber
E) ​folic Acid

Question 60

​Which nutrient is considered nonessential?

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

Question 61

​Which statement about national food and nutrition programs is true?

A) ​The School Lunch Program is the U.S.'s 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 62

Matching
a.A unit of measure of the amount of energy supplied in food​
b.​Chemical substance that prevents or repairs damage to cells caused by oxidation
c.​The chemical changes that take place in the body
d.The building blocks of proteins
e.Chemical substances that activate enzymes
f.Chemical substances used by the body for growth and health
g.​High blood pressure
h.A fat-like substance found in all animal cell membranes
i.​The process of making a vegetable oil solid by adding hydrogen
j.A type of unsaturated fat present in hydrogenated oils
Trans fat​

Question 63

Matching
a.A unit of measure of the amount of energy supplied in food​
b.​Chemical substance that prevents or repairs damage to cells caused by oxidation
c.​The chemical changes that take place in the body
d.The building blocks of proteins
e.Chemical substances that activate enzymes
f.Chemical substances used by the body for growth and health
g.​High blood pressure
h.A fat-like substance found in all animal cell membranes
i.​The process of making a vegetable oil solid by adding hydrogen
j.A type of unsaturated fat present in hydrogenated oils
Amino acids​

Question 64

Matching
a.A unit of measure of the amount of energy supplied in food​
b.​Chemical substance that prevents or repairs damage to cells caused by oxidation
c.​The chemical changes that take place in the body
d.The building blocks of proteins
e.Chemical substances that activate enzymes
f.Chemical substances used by the body for growth and health
g.​High blood pressure
h.A fat-like substance found in all animal cell membranes
i.​The process of making a vegetable oil solid by adding hydrogen
j.A type of unsaturated fat present in hydrogenated oils
Metabolism​

Question 65

Describe the "ripple effect" relating to nutrient intake.

Question 66

Matching
a.A unit of measure of the amount of energy supplied in food​
b.​Chemical substance that prevents or repairs damage to cells caused by oxidation
c.​The chemical changes that take place in the body
d.The building blocks of proteins
e.Chemical substances that activate enzymes
f.Chemical substances used by the body for growth and health
g.​High blood pressure
h.A fat-like substance found in all animal cell membranes
i.​The process of making a vegetable oil solid by adding hydrogen
j.A type of unsaturated fat present in hydrogenated oils
Nutrients​

Question 67

Matching
a.A unit of measure of the amount of energy supplied in food​
b.​Chemical substance that prevents or repairs damage to cells caused by oxidation
c.​The chemical changes that take place in the body
d.The building blocks of proteins
e.Chemical substances that activate enzymes
f.Chemical substances used by the body for growth and health
g.​High blood pressure
h.A fat-like substance found in all animal cell membranes
i.​The process of making a vegetable oil solid by adding hydrogen
j.A type of unsaturated fat present in hydrogenated oils
Hydrogenation​

Question 68

Matching
a.A unit of measure of the amount of energy supplied in food​
b.​Chemical substance that prevents or repairs damage to cells caused by oxidation
c.​The chemical changes that take place in the body
d.The building blocks of proteins
e.Chemical substances that activate enzymes
f.Chemical substances used by the body for growth and health
g.​High blood pressure
h.A fat-like substance found in all animal cell membranes
i.​The process of making a vegetable oil solid by adding hydrogen
j.A type of unsaturated fat present in hydrogenated oils
Calorie​

Question 69

​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 70

Matching
a.A unit of measure of the amount of energy supplied in food​
b.​Chemical substance that prevents or repairs damage to cells caused by oxidation
c.​The chemical changes that take place in the body
d.The building blocks of proteins
e.Chemical substances that activate enzymes
f.Chemical substances used by the body for growth and health
g.​High blood pressure
h.A fat-like substance found in all animal cell membranes
i.​The process of making a vegetable oil solid by adding hydrogen
j.A type of unsaturated fat present in hydrogenated oils
Antioxidant​

Question 71

​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 72

​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 73

​According to the 2015 Dietary Guidelines for Americans,cholesterol intake _____.

A) ​should be increased in women
B) ​should be increased in men
C) ​should be increased in men and women
D) ​should be decreased in men and women
E) ​is not considered a nutrient of concern for overconsumption

Question 74

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

Question 75

​Continuous assessment of nutritional status for the purpose of detecting changes in trend or distribution in order to initiate corrective measures is called _____.

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

Question 76

​The Dietary Guidelines for Americans must be updated every _____.

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

Question 77

Matching
a.A unit of measure of the amount of energy supplied in food​
b.​Chemical substance that prevents or repairs damage to cells caused by oxidation
c.​The chemical changes that take place in the body
d.The building blocks of proteins
e.Chemical substances that activate enzymes
f.Chemical substances used by the body for growth and health
g.​High blood pressure
h.A fat-like substance found in all animal cell membranes
i.​The process of making a vegetable oil solid by adding hydrogen
j.A type of unsaturated fat present in hydrogenated oils
Coenzyme​

Question 78

Matching
a.A unit of measure of the amount of energy supplied in food​
b.​Chemical substance that prevents or repairs damage to cells caused by oxidation
c.​The chemical changes that take place in the body
d.The building blocks of proteins
e.Chemical substances that activate enzymes
f.Chemical substances used by the body for growth and health
g.​High blood pressure
h.A fat-like substance found in all animal cell membranes
i.​The process of making a vegetable oil solid by adding hydrogen
j.A type of unsaturated fat present in hydrogenated oils
Cholesterol​

Question 79

​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 80

Matching
a.A unit of measure of the amount of energy supplied in food​
b.​Chemical substance that prevents or repairs damage to cells caused by oxidation
c.​The chemical changes that take place in the body
d.The building blocks of proteins
e.Chemical substances that activate enzymes
f.Chemical substances used by the body for growth and health
g.​High blood pressure
h.A fat-like substance found in all animal cell membranes
i.​The process of making a vegetable oil solid by adding hydrogen
j.A type of unsaturated fat present in hydrogenated oils
Hypertension​