Deck 1: What Is Nutrition

Question 1

The primary determinant of most consumers' decisions on whether to consume a food is

A) habit.
B) taste.
C) cost.
D) availability.

Answer 1

taste.

Question 2

The preferred source of energy in the body comes from

A) carbohydrates.
B) total fats.
C) omega- 3- fats.
D) proteins.

Answer 2

carbohydrates.

Question 3

Persons who are eating a low- carbohydrate diet often

A) adopt a sedentary lifestyle.
B) use no nutritional supplements.
C) use cost as the primary determinant of their food choices.
D) move effortlessly and willingly.

Answer 3

adopt a sedentary lifestyle.

Question 4

Ana wants to lose weight and is on a low- carbohydrate diet. She notices that since she began the diet, she

A) is full of energy.
B) is craving fats.
C) has been able to finish her workout at the gym.
D) is feeling more anxious than usual.

Question 5

Overweight persona need to________their fat consumption in order to lose weight.

A) maintain
B) increase
C) reduce
D) zero

Question 6

The leading cause of death among American adults is

A) heart disease.
B) obesity.
C) cancer.
D) osteoporosis.

Question 7

The most effective method of nutritional assessment is to assess typical food and beverage intake over the last________hours

A) 48
B) 12
C) 24
D) 4

Question 8

An effective 24- hour intake assesses ________ intake over the last 24 hours.

A) fluid
B) food and fluid
C) food
D) food and water

Question 9

The study of food and the nutrients needed to sustain life and for reproduction is called

A) nutrition.
B) protein- calorie nutrition.
C) malnutrition.
D) nutritional status.

Question 10

Substances which must be consumed from foods because they cannot be made in the body are

A) micronutrients.
B) nutrients.
C) macronutrients.
D) essential nutrients.

Question 11

Minerals are

A) organic.
B) micronutrients.
C) energy- producing nutrients.
D) inorganic.

Question 12

The amount of energy which is needed to raise the temperature of one kilogram of water by one degree is a

A) essential nutrient.
B) kilocalorie.
C) nonessential nutrient.
D) energy- yielding nutrient.

Question 13

Carbohydrates, lipids, proteins, vitamins all contain

A) carbon, nitrogen, oxygen.
B) carbon, minerals, hydrogen.
C) carbon, nitrogen, hydrogen.
D) carbon, hydrogen, oxygen.

Question 14

One gram of carbohydrate, protein, fat and alcohol provide calories as follows

A) 4:7:9:4.
B) 4:9:7:4.
C) 4:9:7:1.
D) 4:4:9:7.

Question 15

The terms "kcal", and "kilocalorie" are the same as a

A) cal.
B) calorie.
C) energy- yielding nutrient.
D) macronutrient.

Question 16

In the body, the capacity to do the work of digesting and absorbing a meal, contracting heart muscles, fueling the heartbeat, and creating new body cells is referred to as

A) nutrients.
B) non- essential nutrients.
C) essential nutrients.
D) energy.

Question 17

Vitamins and minerals are

A) classified nutrients.
B) organic substances.
C) micronutrients.
D) macronutrients.

Question 18

Carbohydrates, fats and proteins

A) do not contain carbon.
B) are the primary energy source.
C) are the building blocks for the synthesis of tissues.
D) provide energy as kilocalories.

Question 19

Although this substance does not provide kilocalories, it is still essential

A) water.
B) trace nutrients.
C) carbohydrates.
D) acids.

Question 20

Although the main role of carbohydrates and lipids is to provide energy; vitamins, minerals, and________ must also be present in the cell

A) water
B) nitrogen
C) kilocalories
D) cal

Question 21

The non- nutritive plant compounds in fruits and vegetables help to fight chronic diseases are called

A) functional nutrients.
B) phytochemicals.
C) zoochemicals.
D) nutrient chemicals.

Question 22

Non- nutritive animal compounds such as omega- 3 fatty acids, beneficial bacteria/probiotics are

A) functional foods.
B) essential nutrients.
C) zoochemicals.
D) phytochemicals.

Question 23

Foods which provide health benefits along with the functions of nutrients are called

A) functional chemicals.
B) macronutrients.
C) functional nutrients.
D) functional foods.

Question 24

A vitamin or mineral supplement is nutritionally________to whole unprocessed foods

A) inferior
B) equivalent
C) acute
D) superior

Question 25

Compounds in functional foods lower the risk of

A) intestinal parasites.
B) heart disease.
C) some cancers.
D) diarrhea.

Question 26

Non- communicable diseases include conditions such as

A) influenza, suicide.
B) heart disease, cancer, stroke, diabetes.
C) pneumonia, Alzheimer's disease.
D) respiratory diseases.

Question 27

Juan knows that he only eats a small number of foods and that he mostly eats junk foods. Therefore he needs

A) adequate amounts of the needed nutrients.
B) excessive amounts of the needed nutrients.
C) megadoses of the needed nutrients.
D) more of the needed nutrients.

Question 28

A healthy diet may increase or decrease risk of certain diseases by

A) nutritional epigenetics-the study of the nutrition factors which influence gene expression.
B) gene expression- processing of genetic information to create a specific protein.
C) nutritional genomics-the study of the relationship between genes, gene expression and nutrition.
D) epigenetics-the study of the environmental factors and other mechanisms which influence gene expression.

Question 29

Mary has passed a national exam after four years of nutrition training at a university. Her name tag reads

A) nutrition assistant.
B) nutritionist.
C) registered dietitian nutritionist.
D) dietitian.

Question 30

Eating right could prevent ________of the deaths in the United States

A) 40%
B) 25%
C) 50%
D) 35%

Question 31

Maria has a history of heart disease, stroke, and diabetes in her family. Eating right could

A) have no effect on these conditions.
B) delay the onset of these conditions.
C) reverse these conditions.
D) worsen the symptoms of these conditions.

Question 32

Grandma has had heart disease for many years and last year, she had a stroke. The most effective approach for her is to

A) stop taking nutritional supplements.
B) take new nutritional supplements.
C) drink more water.
D) consult a registered dietitian nutritionist.

Question 33

Malnourished persons may be either

A) undernourished or overnourished.
B) undernourished.
C) well- nourished.
D) overnourished.

Question 34

The ABCDs of Nutrition Assessment include measures of

A) Anthropometric, Biological, Clinical, Dietary Intake.
B) Anthropological, Biological, Clinical, Dietary Intake.
C) the simplest ways to correct inappropriate eating.
D) Anthropometric, Biochemical, Clinical, Dietary Intake.

Question 35

Which of the following represents an anthropometric measurement?

A) feces
B) body mass index
C) a food frequency questionnaire
D) urine

Question 36

Biochemical measurements provide insights into

A) changes in weight.
B) growth.
C) vitamin and mineral status.
D) intake of low- fat dairy products.

Question 37

Clinical assessment of hair, fingernails, and lips provide insight in a person's

A) protein status.
B) growth.
C) obesity, change in weight.
D) nutrient deficiencies or excesses.

Question 38

A 24- hour dietary recall, a food record and a food frequency questionnaire represent the ________ type of assessment.

A) dietary intake
B) biochemical
C) anthropometric
D) clinical

Question 39

The National Health and Nutrition Examination Survey is conducted to

A) determine the nutritional status of Americans of all ages.
B) assess nutritional status of American pets.
C) identify what Americans are eating.
D) determine nutritional status of vulnerable Americans.

Question 40

Most Americans overconsume

A) potassium.
B) calcium.
C) fiber.
D) added sugars.

Question 41

Although most Americans agree that breakfast is important, 25% routinely skip breakfast.

Question 42

The Framingham Heart Study coined the phrase "risk factors"
by collecting data on two generations of 10,000 Americans.

Question 43

Biochemical and laboratory data are similar.

Question 44

Water is a component of every body cell.

Question 45

Because phytochemicals are derived from plant foods, they are nutritionally superior to zoochemicals.

Question 46

Healthy People 2020 describes the current and ideal eating patterns of Americans.

Question 47

Most Americans need to increase of fruits and vegetables to improve health.

Question 48

There are more overweight and obese Americans today than ever before.

Question 49

The American diet contains too much added sugars, sodium, and saturated fat.

Question 50

The Scientific Method is used to test hypotheses.

Question 51

In double- blind, placebo- controlled studies, neither the subjects nor the researchers know who is receiving the treatment.

Question 52

To accurately assess the information on a website, its funding source should always be identified.

Question 53

Minerals contain a single element.

Question 54

One gram of alcohol provides 7 calories.

Question 55

The first step of the Scientific Method is to make an educated guess or a hypothesis.

Question 56

Overweight and obesity rates have been increasing among Americans.

Question 57

The Scientific Method is a procedure which is used to assess and minimize health fraud.

Question 58

The credibility of nutrition misinformation can be assessed by asking two important questions.

Question 59

The best approach to meeting nutritional needs is the take the highest quality nutritional supplements.

Question 60

Each of the six classes of nutrients in foods performs the same functions.

Question 61

The ABCD method leads to reliable and accurate nutrition information which consumers can used to make dietary decisions.

Question 62

Studying the scientific method is the best approach to meeting individual nutritional needs.

Question 63

Of the 10 leading causes of death, only heart disease can be prevented by eating right.

Question 64

All macronutrients, vitamins and minerals provide energy.

Question 65

Macronutrients are organic.

Question 66

Energy- yielding nutrients include carbohydrates, fats and proteins.

Question 67

One gram of carbohydrate and one gram of protein provide 4 kilocalories.

Question 68

The ABCD method would be used by a registered dietitian nutritionist to help a person who has been recently diagnosed with diabetes.

Question 69

Public health nutritionists and registered dietitian nutritionists take a national exam.

Question 70

A retired person who is eating a healthy diet is likely to prevent nutrient deficiencies.

Question 71

Since most Americans do not eat enough fiber, the best solution would be to take fiber supplements.

Question 72

Ashley, a college student, has just been diagnosed with cancer of the breast. The best approach to meeting her nutritional needs would be to use the ABCD method.

Question 73

Most Americans need to learn to use the scientific method to decipher nutrition misinformation.

Question 74

To find out about a patient's eating habits, a registered dietitian nutrition would consult "What We Eat In America".

Question 75

Explain how macronutrients and micronutrients differ.

Question 76

What is the ABCD method and how is it used?

Question 77

Describe the main difference between organic nutrients and minerals.

Question 78

Name three nutrients that are typically underconsumed by most Americans.

Question 79

Name the nutrient is likely to be underconsumed in women, but not in men.

Question 80

What is the ABCD method?