Deck 2: Nutrition and Exercise: Understanding the Basics

Question 1

The science of food and how the body uses it in health and disease is called

A) the dietary guidelines.
B) the food guide pyramid.
C) nutrition.
D) sensible eating.

Answer 1

nutrition.

Question 2

What constituent of food forms the bulk of what we eat every day?

A) proteins
B) fiber
C) macronutrients
D) micronutrients

Answer 2

macronutrients

Question 3

Fats, proteins, and water are all considered

A) macronutrients.
B) micronutrients.
C) minor nutrients.
D) major nutrients.

Answer 3

macronutrients.

Question 4

What are the nutrients that are required only in small amounts?

A) macronutrients
B) proteins
C) micronutrients
D) fiber

Question 5

Vitamins and minerals are considered

A) macronutrients.
B) micronutrients.
C) minor nutrients.
D) major nutrients.

Question 6

What is the standard unit of energy used in the United States to describe human energy intake and expenditure?

A) calorie
B) kilojoule
C) micromilligram
D) kilogram

Question 7

A gram of carbohydrate yields approximately ______ calories.

A) 2
B) 4
C) 6
D) 8

Question 8

What is the main function of carbohydrates?

A) provide fuel for the cells
B) regulate body processes
C) maintain body temperature
D) build and repair cells

Question 9

The organic compounds that are divided into two types, simple and complex, are called

A) proteins.
B) calories.
C) kilocalories.
D) carbohydrates.

Question 10

Which of the following is an advantage that complex carbohydrates have over simple carbohydrates?

A) They provide energy for a longer period.
B) They are absorbed quickly by the body.
C) They contain a high amount of calories.
D) They are lower in fat.

Question 11

Fiber is the indigestible part of ______ foods.

A) organic
B) inorganic
C) plant-based
D) animal-based

Question 12

Which of the following is one of the best sources of soluble fiber?

A) whole grains
B) bran
C) vegetables
D) oats

Question 13

What is the best way to increase your fiber intake?

A) Eat a variety of whole grains, vegetables, legumes, and fruits.
B) Consume at least three servings of low-fat milk products a day.
C) Make dietary supplements a part of your diet.
D) Decrease your intake of red meat.

Question 14

Which of the following provides the most concentrated source of calories in a diet?

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

Question 15

What type of fat is generally found in meat and dairy products?

A) unsaturated fats
B) polyunsaturated fats
C) trans fats
D) saturated fats

Question 16

What are trans fats?

A) unsaturated fats that are partially hydrogenated
B) fats high in omega-3 fatty acids
C) fats that are neither saturated nor unsaturated
D) saturated fats converted into unsaturated fats

Question 17

What are vegetable oils chemically converted to a solid form called?

A) polyunsaturated fats
B) unsaturated fats
C) trans fats
D) monosaturated fats

Question 18

What substance exists in every cell in the body and is required for tissue growth and maintenance?

A) glycogen
B) protein
C) fat
D) glucose

Question 19

Which nutrient provides the body with essential amino acids?

A) carbohydrates
B) protein
C) fats
D) vitamins

Question 20

What substances are found only in small quantities in food but play a variety of roles in regulating and maintaining bodily functions?

A) vitamins and minerals
B) sugars and starches
C) fats and proteins
D) carbohydrates and fiber

Question 21

Which of these is the substance found in certain vitamins that helps protect the body cells from damage?

A) micronutrients
B) antioxidants
C) macronutrients
D) free radicals

Question 22

What is the most essential nutrient?

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

Question 23

Which of these agencies or organizations is responsible for providing nutrition information and advice to Americans?

A) World Health Organization
B) U.S. Food and Drug Administration
C) U.S. Department of Health and Human Services
D) U.S. Department of Agriculture

Question 24

The Dietary Guidelines for Americans are based on the best possible ______ knowledge of diet and exercise.

A) local
B) scientific
C) anecdotal
D) public

Question 25

What are the Dietary Guidelines for Americans designed to help people do?

A) choose nutritious diets
B) lose weight
C) increase physical activity
D) manage chronic disease

Question 26

Which of the following does the 2005 Dietary Guidelines recommend regarding carbohydrate intake?

A) Consume three cups per day of fat-free or low-fat milk.
B) Choose foods and beverages with less added sugar.
C) Reduce the incidence of dental cavities by consuming foods rich in starch.
D) Choose and prepare foods with little salt.

Question 27

An effort to make the Dietary Guidelines consumer-friendly resulted in the new food guide known as

A) the food guide pyramid.
B) MyPyramid.
C) the Food Guidance System Education Framework.
D) the USDA Nutritional Guidelines.

Question 28

When was the food guidance system MyPyramid launched?

A) 1975
B) 1985
C) 1995
D) 2005

Question 29

MyPyramid is designed to make choosing a healthy diet a more ______ experience.

A) complex
B) personalized
C) exciting
D) generalized

Question 30

Food poisoning is caused by consuming which of the following?

A) too many fats
B) too many sweets
C) contaminated foods
D) foods that have been cooked too long

Question 31

To kill microorganisms, cook ground beef to an internal temperature of ______ degrees Fahrenheit.

A) 145
B) 150
C) 160
D) 180

Question 32

More than ______ pathogens have been identified as being responsible for foodborne illnesses.

A) 1,000
B) 600
C) 400
D) 200

Question 33

The CDC reports that obesity rates doubled among American adults during what time period?

A) 1960 through 1970
B) 1970 through 1990
C) 1980 through 1990
D) 1980 through 2000

Question 34

The obesity problem in America can be understood as a result of all of the following lifestyle changes EXCEPT

A) less convenient access to food.
B) less physical activity.
C) more food choices.
D) larger portions.

Question 35

The key to understanding weight control is

A) the USDA guidelines.
B) MyPyramid.
C) energy intake versus energy expenditure.
D) nutrition basics.

Question 36

A healthy weight refers to a body weight

A) at which you look the way you want to.
B) at which you can physically function at a high level.
C) that allows you to get into clothes you wore in high school.
D) that encourages you to eat nutritious foods.

Question 37

What is the approximate BMI range for healthy weight?

A) 8.5-15
B) 15.5-20
C) 18.5-25
D) 25.5-30

Question 38

Common methods for determining body composition include all of the following EXCEPT

A) skinfolds.
B) circumferences.
C) bioelectric impedance.
D) weighing on a scale.

Question 39

In relation to fat distribution, research has shown that ______ fat may be more dangerous for long-term health than other fat locations.

A) abdominal
B) hip
C) buttocks
D) evenly distributed

Question 40

More than ______% of people with eating disorders are female.

A) 75
B) 80
C) 85
D) 90

Question 41

Which is the most common eating disorder?

A) anorexia
B) night eating syndrome
C) bulimia
D) binge eating

Question 42

The condition in which energy intake is consistently higher than energy expenditure is known as ______
Energy balance.

A) negative
B) positive
C) lost
D) greater

Question 43

People who consume 500 calories a day less than they expend should lose how many pounds per week?

A) 1
B) 2
C) 3
D) 4

Question 44

In order to eat well, we need to

A) read books on healthy living.
B) improve our daily food choices.
C) begin a weight-loss program.
D) gather more nutritional knowledge.

Question 45

If we wish to change a behavior, the likelihood of success is much better if we

A) listen to our peers.
B) go on a diet.
C) take the time to develop a plan.
D) read books about it.

Question 46

The National Weight Control Registry estimates that approximately ______% of overweight people have been able to achieve weight-loss success.

A) 10
B) 20
C) 30
D) 35

Question 47

Successful long-term maintenance of weight loss is defined as losing at least ______% of your body weight and keeping it off for at least a year.

A) 10
B) 12
C) 15
D) 20

Question 48

The Dietary Guidelines Advisory Committee recommends all of the following methods for taking in the proper amounts of nutrients and calories EXCEPT

A) consuming a variety of nutritious foods within the basic food groups.
B) limiting intake of saturated and trans fats, cholesterol, added sugars, and salt.
C) adopting a balanced eating pattern.
D) steadily cutting calorie consumption over a period of time.

Question 49

A nutrient is a substance found in food that the body uses to grow, maintain, and repair itself.

Question 50

Nutrition is about understanding why we like the foods we do.

Question 51

The six nutrient classes are carbohydrates, fats, protein, vitamins, minerals, and calories.

Question 52

Proteins are complex inorganic compounds made up of amino acids.

Question 53

A reliable measure for checking hydration is to weigh yourself every day to ensure that you have consumed enough fluids to restore water weight.

Question 54

The Dietary Guidelines for Americans provide information on food safety, weight management, physical activity, and general nutrition.

Question 55

Due to the wide range of food preferences and choices, learning to eat healthier and maintain good eating habits has become easier over the years.

Question 56

The "Nutrition Facts"panel on food labels is specially designed for each individual product so that consumers can easily understand key information.

Question 57

Steroids are substances added to the diet that contain primarily vitamins, minerals, and botanicals.

Question 58

Our basic body shape is greatly influenced by both gender and the foods we are fed as infants.

Question 59

For a person with a BMI above 20, the chances of dying early increase.

Question 60

Body composition is the categorizing of body weight into fat and lean components.

Question 61

Hydrostatic weighing involves submersion in water to determine the amount of body fat.

Question 62

In relation to body fat distribution, researchers have shown that abdominal fat may be less dangerous for long-term health than fat in other locations.

Question 63

Awareness and the desire to improve are the two most important factors in changing eating habits.

Question 64

Nutrition is about understanding what types of food and how much of it people need and reconciling that with their eating habits.

Question 65

Explain obesity and identify several reasons why it is a major health concern in the United States.

Question 66

Explain the two most common types of eating disorders.

Question 67

Create a personalized plan involving healthy eating and weight management. List four questions you might ask yourself about your food and lifestyle choices to ensure that your plan meets the essential criteria for success.