Deck 8: Nutrition, Health, and Fitness

Question 1

The study of food and the way the body uses it to produce energy and build or repair body tissues is defined as

A) sports nutrition.
B) nutrition.
C) dietetics.
D) bioenergetics.

Answer 1

nutrition.

Question 2

Substances contained in food that are necessary to support body function and maintain health are

A) nutrients.
B) by-products.
C) herbs.
D) calories.

Answer 2

nutrients.

Question 3

Which of the following is classified as a macronutrient?

A) vitamin A
B) calcium
C) protein
D) beta-carotene

Answer 3

protein

Question 4

Total daily fat intake should be what percentage of the total caloric intake?

A) 30% or less
B) 30-35%
C) 35-40%
D) 40-45%

Question 5

Which type of simple sugar is found primarily in fruit?

A) sucrose
B) lactose
C) maltose
D) fructose

Question 6

Which form of carbohydrate is the only one used by the body in its natural form?

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

Question 7

The storage form of glucose in muscle and liver cells is called

A) galactose.
B) lactose.
C) glycogen.
D) lactic acid.

Question 8

It is recommended that you eat a minimum of ________ grams of fiber per day.

A) 15
B) 25
C) 35
D) 45

Question 9

Your health care provider has advised you to lose weight. She encourages you to add fiber and complex carbohydrates to your diet and gives you a list of nutritious foods to look for at the grocery store. You stop at the prepared food section to pick up a healthy dinner. Which of the following is the best choice to get you started on your "complex-carb" diet?

A) macaroni and cheese
B) ham and cheese on sourdough bread
C) grilled tuna steak
D) broccoli and brown rice salad

Question 10

The nondigestible carbohydrate found in whole grains, vegetables, and fruits is called

A) fiber.
B) protein.
C) fructose.
D) starch.

Question 11

Which of the following should make up most of the carbohydrates in a healthy diet?

A) amino acids
B) simple carbohydrates
C) complex carbohydrates
D) fructose

Question 12

In addition to providing energy, fat also acts to store

A) minerals.
B) vitamins.
C) water.
D) electrolytes.

Question 13

Most of the fat stored in the body is classified as

A) phospholipids.
B) cholesterol.
C) triglycerides.
D) LDL.

Question 14

Which of the following comes from animal sources and is solid at room temperature?

A) vegetable oil
B) unsaturated fat
C) saturated fat
D) starch

Question 15

Which of the following is a major source of trans fat?

A) pasta
B) cake
C) yogurt
D) ground beef

Question 16

Which of the following is an important part of the diet but is not a source of fuel for the body?

A) sucrose
B) fatty acids
C) fiber
D) fructose

Question 17

Which of the following is believed to be linked to increased blood levels of total cholesterol?

A) unsaturated fats
B) omega-3 fatty acids
C) saturated fats
D) protein

Question 18

________ are the most common lipids in foods.

A) Carbohydrates
B) Proteins
C) Minerals
D) Fats

Question 19

Lipoproteins are a combination of protein, triglycerides and what other substance?

A) glucose
B) omega-3 fatty acid
C) cholesterol
D) glycogen

Question 20

Proteins are composed of

A) amino acids.
B) fatty acids.
C) polysaccharides.
D) triglycerides.

Question 21

The primary function of protein in the diet is to serve as

A) a form of energy storage.
B) enzymes for biochemical reactions.
C) structural units to build tissue.
D) nerve chemicals.

Question 22

Complete proteins are present in which type of foods?

A) animal products
B) soy products
C) vegetable sources
D) both animal products and soy products

Question 23

You're looking for "a few good fats" that include essential fatty acids. The best place to find them would be in a

A) pat of butter.
B) handful of almonds.
C) large order of fries.
D) bag of pretzels.

Question 24

An essential amino acid

A) can be synthesized in the body.
B) cannot be used for energy.
C) must be ingested in the diet.
D) is only present in soy products.

Question 25

Which of the following substances is a micronutrient?

A) vitamin B
B) unsaturated fat
C) glucose
D) fiber

Question 26

Which disease results from a deficiency of iron in the diet?

A) hypertension
B) anemia
C) rickets
D) osteoporosis

Question 27

Vitamin C is abundant in all of the following foods except

A) spinach.
B) red peppers.
C) oranges.
D) brown eggs.

Question 28

Which food would you select at a salad bar if you wanted to increase your iron intake?

A) black olives
B) sliced tomatoes
C) chopped eggs
D) baby spinach

Question 29

What percentage of the body is water?

A) 30-40%
B) 50%
C) 60-70%
D) 85%

Question 30

Foods high in which substance should be consumed on a limited basis to maintain a healthy diet?

A) saturated fat
B) minerals
C) fiber
D) vitamins

Question 31

A visual guide developed by the USDA to depict healthy meal choices is known as

A) the Food Pyramid.
B) Recommended Daily Allowances.
C) MyPlate.
D) MyMeal.

Question 32

Recent RDAs recommend an increase in ________ for children at the age of nine for proper growth and development and to prevent osteoporosis in later years.

A) calcium
B) iron
C) protein
D) vitamin D

Question 33

What is the glycemic index?

A) an FDA rating system for vitamin supplements
B) the Daily Value of sugar listed on a nutrition label
C) the speed at which glucose is converted to glycogen
D) a measure of a food's effect on blood glucose

Question 34

The ________ of exercise determines whether carbohydrates or fat is the predominant source of energy production.

A) frequency and mode
B) frequency and duration
C) intensity and duration
D) intensity and speed

Question 35

It is usually recommended that the increase in calories needed for exercise training should come from which of the following macronutrient sources?

A) fat
B) protein
C) complex carbohydrate
D) equal portions of protein and carbohydrate

Question 36

A molecule that protects cells by preventing oxidation is known as a(n)

A) lipid.
B) free radical.
C) antioxidant.
D) micronutrient.

Question 37

Which of the following is a deterrent to foodborne bacteria?

A) leaving deli sandwiches out on the counter in the break room
B) washing utensils with soap and hot water after contact with raw poultry
C) drinking only farm-fresh milk from the local dairy
D) cooking pork and beef to medium rare

Question 38

Which bacterium has been found in raw or undercooked ground beef?

A) Salmonella
B) Legionella
C) Escherichia coli
D) Staphylococcus aureus

Question 39

________ involves inserting the genes from one plant or animal species into another plant or animal's DNA in order to achieve a desired trait.

A) Supplementation
B) Bioengineering
C) Organic farming
D) Irradiation

Question 40

The minimum temperature for safely keeping food hot on a buffet table is

A) 40°F.
B) 90°F.
C) 140°F.
D) 165°F.

Question 41

In the United States, dietary supplements are tested and regulated by the

A) Food and Drug Administration.
B) Department of Agriculture.
C) American Pharmacists Association.
D) Dietary supplements are not regulated by any US agency.

Question 42

Carbohydrates, fat, and salt are macronutrients necessary for energy transfer in the body.

Question 43

A well-balanced diet should consist of approximately 58% carbohydrates, 30% fat, and 12% protein.

Question 44

Carbohydrate provides 9 calories per gram.

Question 45

Both fat and protein contain approximately 4 kcal per gram.

Question 46

Inadequate carbohydrate intake results in the breakdown of body protein for use as fuel.

Question 47

Fructose is the only form of carbohydrate that can be used by the body as a fuel.

Question 48

Glycogen is the storage form of glucose in muscle and liver cells.

Question 49

Complex carbohydrates contain both micronutrients and the glucose necessary for producing energy.

Question 50

Starch is a long chain of sugars commonly found in foods such as corn, grains, potatoes, peas, and beans.

Question 51

Dietary fat is the only source of linoleic acid and is essential in the diet.

Question 52

Fiber can bind to cholesterol in the digestive tract and prevent its absorption into the blood.

Question 53

Unsaturated fatty acids are those that come from animal sources and are solid at room temperature.

Question 54

Fiber is important to the diet but does not contribute to the body's energy needs.

Question 55

Omega-3 fatty acids promote fatty plaque buildup in the coronary arteries.

Question 56

Increased LDL cholesterol is associated with heart disease.

Question 57

Cholesterol plays a role in the development of male and female sex hormones.

Question 58

The better choice for a high-protein, low-calorie meal is broccoli and cheese casserole rather than whole wheat pasta with grilled salmon.

Question 59

Some vitamins and minerals can protect the body against tissue damage.

Question 60

Chronic alcohol consumption can deplete the body's stores of some vitamins.

Question 61

The primary nutritional problem related to simple sugars is that they are not nutrient-dense.

Question 62

Active people do not need more sodium in their diet than inactive individuals.

Question 63

The body's daily requirement for salt is about 1 teaspoon per day for the average American adult.

Question 64

Nutrients listed on a nutrition label include both the total amount per serving and the percent Daily Value.

Question 65

Vegetarian diets are unhealthy diets.

Question 66

Vegetarians don't need the nutrients that are found in high quantities in animal sources.

Question 67

Pregnant women should supplement with folic acid to avoid birth defects in the developing fetus.

Question 68

Individuals involved in strength training need extra protein in the form of shakes, bars, or other supplements in their diet.

Question 69

Some vitamins may be beneficial as antioxidants by protecting cells against free radical damage.

Question 70

Supplemental vitamins, but not nutritional supplements, are regulated by the FDA.

Question 71

Supplement manufacturers can make structure/function claims without FDA approval.

Question 72

Any food product labeled "natural"
is made from organic ingredients.

Question 73

What are the macronutrients, and why are they important to health?

Question 74

Compare simple and complex carbohydrates, and explain the importance of each.

Question 75

Name and describe the various types of fats and how they are used in the body.

Question 76

What are the basic guidelines for a healthy diet?

Question 77

What is the importance of vitamins in the diet, and are supplements necessary?

Question 78

What are the roles of minerals in the body?

Question 79

Discuss the role of water in body functions and the ideal amount to consume each day.

Question 80

To have a healthy diet, which types of foods and beverages should be eliminated or consumed in limited amounts?