Deck 6: Personal Nutrition

Question 1

The nutrient-packed inner layer of grains is called the ____.

A)husk
B)bran
C)endosperm
D)germ

Answer 1

D

Question 2

What percentage of Americans consume three or more servings of whole grains per day?

A)4
B)8
C)12
D)16

Answer 2

B

Question 3

Organic compounds that provide glucose are called ____.

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

Answer 3

B

Question 4

Nutrient dense foods are foods are best described as those that ____.

A)have high sugar levels
B)provide the most nutritional value for the fewest calories
C)contain substantial amounts of protein
D)are minimally processed

Question 5

Proteins that provide all of the essential amino acids are called ____.

A)simple
B)complete
C)incomplete
D)complex

Question 6

Water makes up what percentage of the body?

A)30%
B)40%
C)50%
D)60%

Question 7

Americans get most of their complex carbohydrates from ____.

A)refined grains
B)legumes
C)vegetables
D)nuts

Question 8

What type of fiber naturally occurs in plant foods?

A)dietary
B)simple
C)functional
D)complex

Question 9

Which of the following causes you to lose water more rapidly?

A)living in a cool climate
B)living below sea level
C)eating a meal
D)exercising

Question 10

Organic compounds composed of amino acids are called ____.

A)proteins
B)carbohydrates
C)calories
D)sugars

Question 11

Incomplete proteins that when combined together, provide all of the essential amino acids, are called ____ proteins.

A)complimentary
B)combinatorial
C)interactive
D)critical

Question 12

Which of the following is a simple carbohydrate?

A)whole grains
B)vegetables
C)hard candy
D)nuts

Question 13

The basic fuel that our bodies need is found in sugars known as ____.

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

Question 14

The number of calories needed to sustain your body at rest is your ____.

A)set point
B)basal metabolic rate
C)homeostatic rate
D)balance point

Question 15

The average person requires ____ grams of protein a day.

A)10 to 25
B)30 to 45
C)50 to 65
D)70 to 85

Question 16

____ has/have been linked with an increased risk of cancer and heart disease, and the more of it that is consumed, the greater the risk.

A)Eggs
B)Milk
C)Red meat
D)Leafy vegetables

Question 17

The basic framework for muscles, bones, blood, hair, and fingernails is ____.

A)fat
B)carbohydrates
C)protein
D)minerals

Question 18

What type of fiber can be added to foods to benefit humans?

A)dietary
B)simple
C)functional
D)complex

Question 19

People lose ____ ounces of water a day.

A)30 to 40
B)40 to 60
C)64 to 80
D)80 to 100

Question 20

An essential nutrient is best defined as a nutrient that ____.

A)is needed for growth
B)cannot be manufactured by the body
C)has a healthy number of calories
D)is primarily protein

Question 21

Compounds that exist naturally in plants and help a plant protect itself from bacteria and disease are called ____.

A)phytohormones
B)organochemicals
C)organohormones
D)phytochemicals

Question 22

Vitamins A, D, E, and K are absorbed through the intestinal membrane and stored in the body.These vitamins are also called ____.

A)antioxidants
B)water-soluble
C)fat-soluble
D)free radicals

Question 23

Regular consumption of ____ has been shown to prevent blood clots, protect against irregular heartbeats, and lower blood pressure.

A)omega-3 fatty acids
B)simple fats
C)complex fats
D)trans fats

Question 24

A fat molecule that contains fewer hydrogen atoms than its carbon skeleton can hold is said to be ____.

A)saturated
B)supersaturated
C)unsaturated
D)subsaturated

Question 25

What type of fat is formed when liquid vegetable oils are processed to become table spreads?

A)omega-3 fats
B)simple fats
C)complex fats
D)trans fats

Question 26

Vitamins that are absorbed directly into the blood and then used up, or washed out of the body, are known as ____.

A)antioxidants
B)water-soluble
C)fat-soluble
D)free radicals

Question 27

Antioxidants do which of the following?

A)Build strong bones.
B)Reduce cholesterol buildup in the arteries.
C)Reduce blood clotting.
D)Reduce harmful effects caused by free radicals.

Question 28

A glycemic ____ is a ranking of carbohydrates, gram for gram, based on their immediate effect on blood glucose.

A)load
B)value
C)rate
D)index

Question 29

A fat molecule that contains as many hydrogen atoms as its carbon skeleton can hold is said to be _____.

A)saturated
B)supersaturated
C)unsaturated
D)subsaturated

Question 30

_____ are sources of energy that also serve as carriers for certain vitamins.

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

Question 31

In men and women, bone mass peaks between the ages of

A)15 and 25
B)25 and 35
C)35 and 45
D)45 and 55

Question 32

Which statement is true of the use of dietary supplements?

A)Multivitamins are especially helpful for postmenopausal women.
B)People who take dietary supplements usually have poor diets.
C)There is no good evidence that taking vitamins, even in large doses, can be harmful.
D)More than half of adults in the United States take dietary supplements.

Question 33

What compounds help put carbohydrates, fats, and proteins to use, and help in manufacturing blood cells and hormones?

A)minerals
B)vitamins
C)trans fats
D)triglycerides

Question 34

Americans exceed the recommended levels by the greatest amount for which of the following?

A)solid fats and added sugar
B)refined grains
C)sodium
D)fruit juices

Question 35

The current Dietary Guidelines recommend how much milk per day for adults?

A)one cup
B)two cups
C)three cups
D)four cups

Question 36

Regular consumption of ____ has been shown to prevent blood clots, protect against irregular heartbeats, and lower blood pressure.

A)omega-3 fatty acids
B)complex carbohydrates
C)high glycemic index foods
D)trans fats

Question 37

Americans come closest to meeting the recommended levels for which of the following?

A)vitamin D
B)calcium
C)fiber
D)whole grains

Question 38

Consumption of ____ increases harmful cholesterol and, in large amounts, can decrease good cholesterol.

A)omega-3 fatty acids
B)simple fats
C)complex fats
D)trans fats

Question 39

A glycemic ____ is a measure of how much a typical serving size of a particular food raises blood glucose.

A)load
B)value
C)rate
D)index

Question 40

According to the CDC, what is the leading source of sodium in the diets of Americans?

A)cheese
B)bread
C)chips
D)soup

Question 41

Examples of micronutrients would be ____________________ and ____________________.

Question 42

The current MyPlate system differs from the older, MyPyramid system in which of the following ways?

A)The MyPlate system recommends specific amounts of foods.
B)The MyPlate system serves as a visual reminder of a healthy diet.
C)The MyPlate system is less concerned with cutting back on harmful fats.
D)The MyPlate system is less concerned with cutting back simple carbohydrates.

Question 43

Pure vegetarians who eat only plant foods are known as ____.

A)vegans
B)lacto-vegetarians
C)ovo-lacto-vegetarians
D)lacto-ovo-pesco-vegetarians

Question 44

The number of calories needed to sustain the body at rest is called your ____________________.

Question 45

____________________ helps maintain body temperature, lubricate joints, digest food, and rid the body of waste.

Question 46

____________________ sugars are those found in candy and sodas.

Question 47

To aid in proper fluid balance, the body needs to utilize ____________________.

Question 48

The link between fiber and ____________________ cancer is complex.

Question 49

____________________ fats such as butter are usually solid at room temperature.

Question 50

The process of hydrogenation creates unsaturated fatty acids called ____________________.

Question 51

A ____ is a specific amount of food that contains the quantity of nutrients described on the Nutrition Facts label.

A)portion
B)calorie
C)serving
D)supplement

Question 52

The moderately active, 125 pound woman needs ____________________ calories per day.

Question 53

Foodborne infections cause an estimated ____ deaths in the United States each year.

A)1000
B)2500
C)5000
D)7500

Question 54

____________________ is the field that explores the connection between our bodies and the foods we eat.

Question 55

Nutrients needed in large amounts for the human body are known as ____________________.

Question 56

The fructose in fruit is considered a(n) ____________________ sugar.

Question 57

____________________ fats such as fish or vegetable oils are usually liquid at room temperature.

Question 58

The most abundant mineral in the body, which helps to build strong bones, is ____________________.

Question 59

Improper home canning is the most common cause of ____.

A)botulism
B)Listeria
C)trichinosis
D)E.coli infection

Question 60

Vitamin ____________________ is essential for those who do not get adequate exposure to sunlight.

Question 61

A build up of ____________________ vitamins can cause damage to the liver, kidneys, and bones.

Question 62

Match the items with the most appropriate description:
a.complex carbohydrates
f.water-soluble
b.fat-soluble
g.BMR
c.nine
h.sodium
d.calcium
i.functional food
e.four
j.essential nutrients
Helps maintain proper fluid balance

Question 63

____________________ are compounds that exist naturally in plants.

Question 64

The Dietary Guidelines for Americans, 2010 recommends that people should focus on consuming ___________________ foods and beverages.

Question 65

Identify three ways people can reduce their saturated fat intake.

Question 66

Analyze three different ethnic diets.Give their advantages (or disadvantages) for improving on a healthy-lifestyle diet.

Question 67

Match the items with the most appropriate description:
a.complex carbohydrates
f.water-soluble
b.fat-soluble
g.BMR
c.nine
h.sodium
d.calcium
i.functional food
e.four
j.essential nutrients
Grains, cereals, vegetables, beans, and nuts

Question 68

____________________ is the relationship between calories consumed and calories expended.

Question 69

Explain how the six essential nutrients function to support the body and keep the body healthy.

Question 70

Match the items with the most appropriate description:
a.complex carbohydrates
f.water-soluble
b.fat-soluble
g.BMR
c.nine
h.sodium
d.calcium
i.functional food
e.four
j.essential nutrients
Helps prevent osteoporosis

Question 71

Match the items with the most appropriate description:
a.complex carbohydrates
f.water-soluble
b.fat-soluble
g.BMR
c.nine
h.sodium
d.calcium
i.functional food
e.four
j.essential nutrients
The number of calories needed to sustain the body at rest

Question 72

Match the items with the most appropriate description:
a.complex carbohydrates
f.water-soluble
b.fat-soluble
g.BMR
c.nine
h.sodium
d.calcium
i.functional food
e.four
j.essential nutrients
The number of calories per gram of protein

Question 73

Explain how the two types of vitamins become absorbed in the body, and indicate which ones are in each category.

Question 74

Match the items with the most appropriate description:
a.complex carbohydrates
f.water-soluble
b.fat-soluble
g.BMR
c.nine
h.sodium
d.calcium
i.functional food
e.four
j.essential nutrients
Vitamins A, D, E, and K

Question 75

Match the items with the most appropriate description:
a.complex carbohydrates
f.water-soluble
b.fat-soluble
g.BMR
c.nine
h.sodium
d.calcium
i.functional food
e.four
j.essential nutrients
B vitamins and vitamin C

Question 76

Identify three ways people can increase their fruit and vegetable intake.

Question 77

Eating unwashed produce or undercooked beef, especially ground beef, is associated with increased risk of ____________________.

Question 78

Match the items with the most appropriate description:
a.complex carbohydrates
f.water-soluble
b.fat-soluble
g.BMR
c.nine
h.sodium
d.calcium
i.functional food
e.four
j.essential nutrients
Nutrients that the body can't manufacture itself

Question 79

Match the items with the most appropriate description:
a.complex carbohydrates
f.water-soluble
b.fat-soluble
g.BMR
c.nine
h.sodium
d.calcium
i.functional food
e.four
j.essential nutrients
Food specifically created to have health-promoting benefits

Question 80

Match the items with the most appropriate description:
a.complex carbohydrates
f.water-soluble
b.fat-soluble
g.BMR
c.nine
h.sodium
d.calcium
i.functional food
e.four
j.essential nutrients
The number of calories per gram of fat