Deck 11: Eating for a Healthier You

Question 1

In the United States, which of the following factors does NOT affect most people's choices about dietary intake?

A) Convenience
B) Cultural traditions
C) Advertising
D) Limited food supply

Answer 1

Limited food supply

Question 2

High-fiber diets can help decrease the risk of all of the following EXCEPT

A) colon cancer.
B) heart disease.
C) obesity.
D) fibromyalgia.

Answer 2

fibromyalgia.

Question 3

Molecules that are the building blocks of protein are

A) calcium.
B) starches.
C) amino acids.
D) lipids.

Answer 3

amino acids.

Question 4

Which of the following best describes appetite?

A) It is the social meaning attached to food.
B) It is the same as hunger.
C) It is more psychological than physiological.
D) It is not triggered by smells or taste.

Question 5

Over the past three decades, daily calorie consumption by Americans has

A) decreased slightly.
B) primarily come from junk foods.
C) leaned toward healthy foods such as fruits and vegetables.
D) increased significantly.

Question 6

Foods that contain mainly fat and/or sugar and have little or no nutritional value, such as ice cream and soda, are said to consist of

A) empty calories.
B) non-nutritive calories.
C) soluble calories.
D) nutrient-dense calories.

Question 7

A healthy diet should

A) be adequate in energy, nutrients, and fiber.
B) allow a wide range of portion sizes.
C) include a limited number of menus for simplicity.
D) not need to be nutrient dense.

Question 8

What is the difference between a portion and a serving?

A) A serving is the amount you choose to eat, and a portion is the recommended amount to be consumed.
B) A serving is the recommended amount to be consumed, and a portion is the amount you choose to eat.
C) A serving amount varies more than a portion.
D) Serving sizes and portions are equal for adults.

Question 9

The sugar found in milk and dairy products that some people can't digest properly is

A) lactose.
B) glucose.
C) sucrose.
D) fructose.

Question 10

What percentage of a person's body weight is water?

A) 25% to 35%
B) 40% to 50%
C) 50% to 60%
D) 65% to 75%

Question 11

A form of fat circulating in the blood that can accumulate on the inner walls of arteries and restrict blood flow is

A) cholesterol.
B) lipids.
C) triglycerides.
D) saturated fat.

Question 12

Which of the following foods is an example of a complete protein?

A) Pinto beans
B) Chicken breast
C) Peanuts
D) Tofu

Question 13

Which of the following is true about calories?

A) Calories are a unit of measure of the energy obtained from food.
B) Calories are one of the basic nutrient groups.
C) Restricted-calorie diets are always safe.
D) Caloric needs stay about the same during various life stages.

Question 14

All the following help the body break down nutrients into smaller usable forms EXCEPT

A) muscle contractions.
B) stomach acids.
C) perspiration.
D) enzymes.

Question 15

Which of the following is NOT true about fiber?

A) It is the indigestible portion of plant foods.
B) It adds bulk to the diet.
C) It helps move foods through the digestive system.
D) It is the digestible portion of plant foods.

Question 16

Which type of proteins contain all nine essential amino acids?

A) Incomplete
B) Complete
C) Plant-source
D) Complementary

Question 17

Dietary fats that are solid at room temperature are

A) unsaturated.
B) polyunsaturated.
C) saturated.
D) monounsaturated.

Question 18

Which of the following foods is the most nutrient-dense?

A) A glass of whole milk
B) A glass of low-fat milk
C) A bowl of ice cream
D) A stick of butter

Question 19

Nutrients are

A) the compounds in food that the body requires to sustain proper functioning.
B) units of measure that indicate the amount of energy in a particular food.
C) best obtained from foods containing protein.
D) best absorbed when drinking a lot of water.

Question 20

One medium fruit serving is about the size of a(n)

A) checkbook.
B) golf ball.
C) baseball.
D) egg.

Question 21

Which of the following could be included in a vegan diet?

A) Eggs
B) Raw milk
C) Fish
D) Apples

Question 22

The chief function of this mineral in the body is to make teeth resistant to decay and bones resistant to mineral loss.

A) Calcium
B) Fluoride
C) Magnesium
D) Phosphorus

Question 23

A vegetarian who eats dairy products and eggs is called a

A) pesco-vegetarian.
B) lacto-vegetarian.
C) lacto-ovo-vegetarian.
D) semivegetarian.

Question 24

Which type of fiber dissolves in water and can be digested by bacteria in the colon?

A) Soluble
B) Complex
C) Insoluble
D) Composite

Question 25

Which is NOT a good source of folate?

A) Spinach
B) Liver
C) Lentils
D) Fish

Question 26

Potent and essential organic compounds that promote growth and help to maintain life and health are

A) minerals.
B) nutrients.
C) vitamins.
D) additives.

Question 27

Minerals that the body needs in very small amounts are

A) major minerals.
B) organic minerals.
C) trace minerals.
D) macrominerals.

Question 28

All the following are good sources of complex carbohydrates EXCEPT

A) oatmeal.
B) spinach.
C) carrots.
D) milk.

Question 29

Which of the following is true about Recommended Dietary Allowances (RDAs)?

A) They are the reference standard for intake levels necessary to meet the needs of most healthy individuals.
B) They are the highest amount of a particular nutrient that can be safely consumed on a daily basis.
C) They are the recommended average daily intake by healthy people when the research is limited.
D) They are the amount of intake needed to prevent chronic disease.

Question 30

The purpose of hydrogenating unsaturated fats is to

A) make them more liquid at room temperature.
B) reduce the amount of cholesterol.
C) make them more solid at room temperature.
D) increase the levels of protein.

Question 31

The most common nutrient deficiency in the world is

A) iron deficiency.
B) sodium deficiency.
C) calcium deficiency.
D) potassium deficiency.

Question 32

Taking a large amount of this vitamin can be toxic because it accumulates in the liver.

A) A
B) B₆
C) C
D) B₁₂

Question 33

The ideal cholesterol ratio for an individual would include

A) high HDL and high LDL.
B) low HDL and low LDL.
C) low HDL and high LDL.
D) high HDL and low LDL.

Question 34

Riboflavin is one of the

A) C vitamins.
B) D vitamins.
C) B vitamins.
D) E vitamins.

Question 35

Which of the following has the most saturated fat?

A) Coconut oil
B) Palm kernel oil
C) Peanut oil
D) Olive oil

Question 36

High levels of this type of cholesterol appear to reduce the risk of atherosclerosis, or cholesterol-clogged arteries.

A) LDL
B) HDL
C) Triglycerides
D) ADL

Question 37

When liquid oils are hydrogenated,

A) LDLs are produced.
B) trans fatty acids are produced.
C) HDLs are produced.
D) amino acids are produced.

Question 38

Which substances protect against oxidative stress and the resultant tissue damage at the cellular level?

A) Hormones
B) Enzymes
C) Proteins
D) Antioxidants

Question 39

The mineral necessary for the regulation of blood and body fluids is

A) zinc.
B) sodium.
C) iodine.
D) calcium.

Question 40

The complex carbohydrate form of a sugar that is stored in the liver and muscles is

A) glucagon.
B) galactose.
C) glucose.
D) glycogen.

Question 41

The psychological desire to eat is

A) craving.
B) appetite.
C) nutrition.
D) hunger.

Question 42

Common food allergens include all of the following EXCEPT

A) green beans.
B) peanuts.
C) milk.
D) eggs.

Question 43

Which of the following foods is an example of an incomplete protein?

A) steak.
B) legumes.
C) eggs.
D) fish.

Question 44

A person who avoids all foods and food products of animal origin, including dairy and eggs, is

A) a lacto-ovo-vegetarian.
B) a vegetarian.
C) a vegan.
D) lactose intolerant.

Question 45

Substances in food or supplements that that destroy free radicals and slow their formation are

A) antioxidants.
B) antibiotics.
C) antigens.
D) anticoagulants.

Question 46

The safest way to thaw frozen food is

A) in warm water.
B) in the refrigerator.
C) in the microwave.
D) covered on the kitchen counter.

Question 47

Which of the following play a role in developing and repairing bone, muscle, skin, and blood cells?

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

Question 48

Which of the following is essential for life and is the major component of blood?

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

Question 49

What proportion of people avoid something in their diet because they think they are allergic to it?

A) About 10 percent
B) About one third
C) About half
D) More than half

Question 50

An increase in the spread of food-borne illness could be attributed to all of the following EXCEPT

A) the globalization of the food supply.
B) increased consumption of locally grown or raised food.
C) the inadvertant introduction of pathogens into new geographic regions.
D) insufficient education about food safety.

Question 51

The body converts all forms of simple sugars into which of the following substances to provide energy to cells?

A) Maltose
B) Glucose
C) Starch
D) Glycogen

Question 52

Which of the following is the most energy-dense source of calories in the human diet?

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

Question 53

According to the criteria set by the USDA, which of the following would be an appropriate label for an apple grown without synthetic pesticides, chemicals, or hormones?

A) Organic
B) 100 percent organic
C) Made with organic ingredients
D) Some organic ingredients

Question 54

Which of the following provides a ready source of energy for daily activities?

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

Question 55

What percentage of daily water needs is met by food consumed?

A) 8%
B) 12%
C) 15%
D) 20%

Question 56

The physiological need to eat to sustain life is

A) craving.
B) appetite.
C) nutrition.
D) hunger.

Question 57

A condition in which a person experiences a depletion of body fluids is

A) dehydration.
B) hyponatremia.
C) anemia.
D) desalination.

Question 58

The science that studies food and nourishment, including food composition and the physiological effects of food on the body is

A) craving.
B) appetite.
C) nutrition.
D) hunger.

Question 59

Complex carbohydrates are used by the body for

A) digestion and elimination.
B) short-term energy.
C) sustained energy.
D) tissue growth and healing.

Question 60

To ensure safety, leftovers that have been properly wrapped and refrigerated should be eaten within

A) 24 hours.
B) two days.
C) three days.
D) four days.

Question 61

Foods believed to have additional health benefits beyond the basic nutrition they provide are known as

A) health foods.
B) functional foods.
C) curative foods.
D) organic foods.

Question 62

Simple sugars provide short-term energy.

Question 63

Alicia doesn't eat meat, cheese, or eggs. She is making her shopping list for the week and wants to make sure that she buys beans, nuts, grains, and seeds to meet her protein needs. Combining two or more of these plant sources in a meal will provide her with

A) simple carbohydrates.
B) complementary proteins.
C) resistant proteins.
D) omega-3 fats.

Question 64

Eating yogurt is a scientifically proven method to benefit from probiotics' ability to optimize the bacterial environment in the intestines.

Question 65

About 95% of total body fat is made up of

A) triglycerides.
B) cholesterol.
C) cellulite.
D) water.

Question 66

How does a high fiber diet reduce disease risk? Describe at least three conditions or diseases that a high fiber diet may prevent and the mechanisms by which it reduces the risk.

Question 67

Many processed foods contain high amounts of sugar.

Question 68

Which form of fat poses high risks for heart disease and cardiac-related death?

A) Omega-3 fats
B) Omega-6 fats
C) Monounsaturated fats
D) Trans fats

Question 69

Antioxidants have been scientifically proven to slow the aging process.

Question 70

On a food product label, the amount shown as % Daily Value shows

A) how many servings are in the package.
B) the number of calories in a serving.
C) how much of a nutrient is in one serving.
D) how many vitamins the food contains.

Question 71

Iron deficiency anemia is characterized by feeling tired and run down.

Question 72

Explain the difference between a food allergy and a food intolerance. Give examples of each.

Question 73

Food allergy and food intolerance mean the same thing.

Question 74

The average American consumes more than half their calories from junk food.

Question 75

A grain that contains the bran, germ, and endosperm is a

A) milled grain.
B) refined grain.
C) whole grain.
D) raw grain.

Question 76

Explain the MyPlate plan for healthy eating.

Question 77

Individuals need more protein if they are pregnant, fighting off a serious infection, or recovering from surgery or burns.

Question 78

Which controversial process is used by some food growers to enhance production and create disease- or insect-resistant plants?

A) Cross pollination
B) Genetic modification
C) Crop rotation
D) Soil rejuvenation

Question 79

Fats should make up less than 10% of daily calories consumed.