Deck 1: Food Choices and Human Health

Question 1

Good food choices can reduce the chance of developing chronic diseases.​

Answer 1

True

Question 2

Which condition is the most nutrition responsive?​

A)hypertension
B)diabetes
C)​iron-deficiency anemia
D)​sickle-cell anemia
E)​osteoporosis

Answer 2

C

Question 3

Of the 10 leading causes of death in the United States,_____ are related to nutrition,and one to alcohol consumption.​

A)two
B)three
C)​four
D)​five
E)​six

Answer 3

C

Question 4

Once a new finding is published in a scientific journal,it is still only preliminary and must undergo repeated testing to eventually be confirmed.​

Question 5

Malnutrition includes deficiencies,imbalances,and excesses of nutrients,alone or in combination,any of which can take a toll on health over time.​

Question 6

Nutrition-related health objectives for the nation have been published by the:​

A)Department of Agriculture.
B)Food and Drug Administration.
C)​Department of Health and Human Services.
D)​Centers for Disease Control and Prevention.
E)​Association for Nutrition and Dietetics.

Question 7

The energy in food is chemical energy,which can be converted into mechanical,electrical,thermal,or other forms of energy in the body.​

Question 8

Consumers must distinguish for themselves if information found on the Internet is valid or misinformation.​

Question 9

The human genome is 99.9% the same in all people.

Question 10

Enriched and fortified foods are not necessarily more nutritious than whole basic foods.​

Question 11

Vegetable intakes have increased substantially and the number of obese people has declined in recent years.

Question 12

The nutrients fall into _____ classes.​

A)two
B)four
C)​six
D)​eight
E)​five

Question 13

The development of chronic diseases has a connection to poor diet and:​

A)can be completely prevented by eating a good diet.
B)will not be affected by lifestyle choices.
C)​is not affected by genetics.
D)​can be completely prevented by altering genes.
E)​can be reduced by food choices along with lifestyle choices.

Question 14

Every five years the U.S.Department of Health and Human Services sets health and nutrition objectives for the nation.​

Question 15

When a hospital client has to be fed through a vein,the duration should be as short as possible and real food should be reintroduced as early as possible.​

Question 16

Cultural traditions regarding food are static and inflexible.​

Question 17

 Nutrition objectives for the nation set by Healthy People 2020 included all of the following except:​

A)Reduce outbreaks of food-borne infections.
B)Reduce the death rate from cancer.
C)​Reduce the number of schools offering breakfast.
D)​Reduce the death rate from heart disease.
E)​Increase the proportion of schools that require daily physical education.

Question 18

​Physical activity is not linked to nutrition as a factor supporting health.

Question 19

Functional foods contain bioactive food components that are believed to provide health benefits beyond their nutrient content.​

Question 20

​Effects of physical activity on the body include all of the following except:

A)decreased bone density.
B)reduced risk of cardiovascular diseases.
C)​faster wound healing.
D)​increased lean body tissue.
E)​improved mental functioning.

Question 21

A compound that gives a plant-derived food its color and taste is called a:​

A)toxin.
B)nutrient.
C)​supplement.
D)​phytochemical.
E)​bioactive compound.

Question 22

​The source of valid nutrition information is:

A)newspaper articles.
B)TV programs.
C)​scientific research.
D)​health magazines.
E)​infomercials.

Question 23

The term "_____" has no legal definition but is often used on food labels to imply wholesomeness.​

A)medical
B)natural
C)​processed
D)​enriched
E)​functional

Question 24

Which type of nutrients yield energy,but also provide materials that form structures and working parts of body tissues?​

A)carbohydrates
B)proteins
C)​fats
D)​vitamins
E)​minerals

Question 25

Food scientists measure food energy in:​

A)degrees.
B)kilograms.
C)​grams.
D)​units of weight.
E)​calories.

Question 26

A certain amount of fiber in foods contributes to the health of the digestive tract,but eating too much fiber leads to nutrient losses.The characteristic of diet planning illustrated by this statement is called:​

A)​adequacy.
B)calorie control.
C)​balance.
D)​moderation.
E)​variety

Question 27

When used with human beings,elemental diets:​

A)support life.
B)support optimal growth.
C)​support long-term health.
D)​enable people to thrive.
E)​are ideally used over long periods.

Question 28

The energy-yielding nutrients include:​

A)carbohydrates and minerals.
B)fat and water.
C)​vitamins and carbohydrates.
D)​protein and fat.
E)​protein and vitamins.

Question 29

One gram of alcohol provides _____ calories.​

A)two
B)four
C)​seven
D)​nine
E)​three

Question 30

Carbohydrate and protein each provide _____ calories per gram.​

A)2
B)4
C)​7
D)​6
E)​9

Question 31

In nutrition,the word essential means:​

A)necessary for good health and proper functioning of the body.
B)a necessary nutrient that can be obtained only from the diet.
C)​that the body can manufacture the nutrient from raw materials.
D)​compounds the body can make for itself.
E)​a necessary nutrient that cannot be obtained from the diet.

Question 32

One of the characteristics of a nutritious diet is that the foods provide enough of each essential nutrient,fiber,and energy.This principle of diet planning is called:​

A)variety.
B)balance.
C)​moderation.
D)​calorie control
E)​adequacy.

Question 33

What is a characteristic of alcohol?​

A)It is a nutrient.
B)It provides water but not calories.
C)​It enhances the repair of body tissues.
D)​It is a key ingredient of dietary supplements.
E)​It provides calories.

Question 34

The major role in the body that all vitamins and minerals share is:​

A)to act as regulators in body processes.
B)to serve as parts of body structure.
C)​to provide energy.
D)​to prevent chronic disease.
E)​to optimize brain function.

Question 35

Rice is an example of a _____ food used in Southeast Asia.​

A)fortified
B)natural
C)​staple
D)​processed
E)​functional

Question 36

Foods that have been subjected to any process such as addition of additives,milling,or cooking are called _____ foods.​

A)processed
B)partitioned
C)​natural
D)​enriched
E)​functional

Question 37

The most energy-rich of the nutrients is:​

A)carbohydrate.
B)fat.
C)​protein.
D)​water.
E)​vitamins.

Question 38

On a given day,a majority of our population consumes inadequate:​

A)fruits and vegetables.
B)water.
C)​grains.
D)​meat.
E)​calories.

Question 39

Many factors influence food choices by individuals.Among these are:​

A)cultural traditions,which are inflexible and cannot be changed.
B)the convenience of meals that require little or no preparation.
C)​the emotional comfort provided by foods with high nutrient content.
D)​expense,which is somewhat more important than taste.
E)​the desire to make up for consistently poor food choices.

Question 40

All of the following nutrients are organic except:​

A)minerals.
B)fat.
C)​vitamins.
D)​carbohydrates.
E)​Minerals,vitamins,carbohydrates,and fat are all organic nutrients.

Question 41

When making food choices,the best types of foods to include in your diet are:​

A)natural foods,because they are the most nutritious and complete.
B)fast foods,because they are the most readily available.
C)whole foods,because they provide the basis of a nutritious diet.
D)​processed foods,because they are fortified with all missing nutrients.
E)​functional foods,because they can make up for bad food choices.

Question 42

Which research design is among the most powerful tools in nutrition research because it shows the effects of treatments?​

A)case study
B)epidemiological study
C)​correlation study
D)​well-funded study
E)​intervention study

Question 43

In the precontemplation stage of change,the best action to take is to:​

A)collect information and learn about your current behaviors.
B)write out a plan for change with specific actions to take.
C)​commit to making a change and set a date to start.
D)​persevere through any lapses that may occur.
E)​perform the new behavior to determine whether you want to adopt it or not.

Question 44

Your food intake on a daily basis affects your health because:​

A)you must eat adequate amounts of every nutrient daily to stay healthy.
B)improper balance of nutrients over time can lead to chronic diseases in the future.
C)​malnutrition is a result of not eating enough foods.
D)​overeating will result in very quickly developing a chronic disease.
E)​you are more susceptible to illness on a day you do not eat adequate nutrients.

Question 45

A food provides 8 grams of fat and 300 total calories.What is the percentage of calories from fat in this product?​

A)24%
B)30%
C)​48%
D)​52%
E)​58%

Question 46

​You purchase a food product that is enriched.This means that:

A)the product is superior to similar products.
B)the product is low in calories and high in nutrients.
C)​the product could be either nutritious or not nutritious.
D)​the product is inferior to similar products.
E)​the product is intended for people medical disorders.

Question 47

The most effective way to change behavior is to:​

A)set desirable overall outcomes of change.
B)set small,achievable goals.
C)​concentrate mainly on the strengths of your eating pattern.
D)​avoid changes in your daily routine.avoid changes in your daily routine.
E)​target a general or overarching problem.

Question 48

A compound in cranberries may prevent some bacteria from clinging to the urinary tract and help prevent urinary tract infections.Thus cranberries are an example of a:​

A)nutraceutical.
B)functional food.
C)​phytochemical.
D)​natural food.
E)​processed food.

Question 49

Harry has a monotonous diet and eats the same foods every day.You try to convince him to eat a variety of foods because:​

A)eating a variety of foods providessome less well-known nutrients and some nonnutrient food components that could be important to health.
B)a monotonous diet may deliver large amounts of unwanted minerals.
C)​a monotonous diet may lead to decreased appetite and severe weight loss.
D)​a monotonous dietmay lead to an excess of certain vitamins.
E)​eating a variety of foods improves mood.

Question 50

Most foods that are high in calcium are poor sources of iron.This statement illustrates the importance of the characteristic of a nutritious diet known as:​

A)adequacy.
B)calorie control.
C)​moderation.
D)​balance.
E)​variety.

Question 51

When considering the effect of genetics and nutrition on chronic disease development in individuals:​

A)we need to understand that all individuals have the same genetic makeup.
B)sound nutrition practices have the greatest influence on prevention of all chronic diseases.
C)​our genetic inheritance determines the influence nutrition will have on disease prevention.
D)​scientists have recently been able to identify all the genetic connections to chronic disease.
E)​genetic inheritance has the greatest influence on risk of all chronic diseases.

Question 52

​Your best friend tells you that she has started taking vitamin supplements to give her energy.How would you respond to her statement?

A)Vitamins are organic and are a great energy source.
B)Vitamins provide energy because they undergo oxidation.
C)​Vitamins do not yield usable energy.
D)​You should drink plenty of water with the vitamins so your body can use their energy.
E)​You should take the vitamins about 2 hours before exercise to maximize your energy.

Question 53

When you are ill with a cold,you fix a bowl of chicken noodle soup to eat to feel better.What factor drives your food choice in this situation?​

A)availability
B)habit
C)​emotional comfort
D)​social pressure
E)​calorie control

Question 54

If a person has inherited genetic coding that is related to heart disease,what effect might dietary practices have on this person's health?​

A)They will have no effect because development of the disease has been pre-determined.
B)They will have differing effects dependent upon the type of genetic messages.
C)​They can completely reverse the genetic coding that has been inherited.
D)They will work the same way for everyone who has heart disease.
E)​They will alter the genetic coding and reduce the risk of heart disease.

Question 55

Having cake and ice cream as part of a birthday celebration is an example of which food choice factor?​

A)economy
B)positive association
C)​social pressure
D)​values
E)​availability

Question 56

Phytochemicals found in foods are important because:​

A)they increase the risk of developing certain diseases when they are eaten.
B)they decrease the risk of developing certain diseases when they are eaten.
C)​they are considered to be essential nutrients.
D)​they are a new category of vitamins.
E)​they confer texture and volume to foods.

Question 57

The abundance of types of foods available today has made it:​

A)more difficult to plan a nutritious diet.
B)much easier to select nutritious foods for a diet.
C)​healthier to combine nutraceuticals for disease prevention.
D)​easier to balance a deficient diet with functional foods.
E)​unnecessary to consume dietary supplements.

Question 58

Your family always has rice available at every meal,just as it has been for every generation.This is an example of food selection due to:​

A)cultural tradition.
B)emotional comfort.
C)​availability.
D)​social pressure.
E)​economy.

Question 59

How many calories are provided by a food that contains 20 grams of carbohydrate,8 grams protein,and 5 grams of fat?​

A)157
B)232
C)​258
D)​378
E)​558

Question 60

What type of research studies populations and is often used to search for correlations between dietary habits and disease incidence?​

A)intervention study
B)laboratory study
C)​case study
D)​epidemiological study
E)​placebo-controlled study

Question 61

​Identify and briefly describe the five characteristics of a nutritious diet.

Question 62

Why does the variety of foods available to us today make it more difficult,rather than easier,to plan nutritious diets?​

Question 63

Identify factors that drive food choices.​

Question 64

Three ounces of beef stew contains about the same amount of iron as three ounces of water-packed tuna,but the beef stew provides over 300 calories while the tuna provides about 100 calories.As regards iron,the tuna offers more:​

A)balance.
B)nutrient density.
C)​dietary variety.
D)​moderation.
E)​variety.

Question 65

Describe why people should not make changes in their diet based on results of a single research study.​

Question 66

A study conducted in several countries where a high intake of fish and a low intake of animal fat were correlated with a low rate of breast cancer death is an example of a(n):​

A)epidemiological study.
B)case study.
C)​intervention study.
D)​blind experiment.
E)​laboratory study.

Question 67

Identify the functions of food,in addition to providing nutrients.​

Question 68

An individual has begun to set small goals after writing an action plan for change.He is in what stage of behavior change?​

A)contemplation
B)preparation
C)​action
D)​adoption
E)​precontemplation

Question 69

A popular star has a half-hour television show describing a new dietary supplement that she claims has made her much healthier.During the show she describes how she has seen improvement in her skin,hair,and eyesight without going to the doctor.This is an example of:​

A)an advertorial.
B)an urban legend.
C)​an infomercial.
D)​valid nutrition information.
E)​a blind study

Question 70

Describe the potential benefits of physical activity.​

Question 71

A person with heart disease is told he has to make some changes in his diet and lifestyle practices.He states "I know that I should make changes because my father and brother both died of heart attacks.But,I really like to have my big steaks for dinner." He is in what stage of behavior change?​

A)precontemplation
B)contemplation
C)​action
D)​maintenance
E)​adoption

Question 72

You can tell a claim about nutrition is suspect if:​

A)it is being made by an advertiser who is paid to make claims.
B)the evidence used to support the claim is from a university laboratory.
C)​it appears in a scientific journal that is peer reviewed.
D)​it is being made by a public health nutritionist.
E)​it was written by an RD.

Question 73

An advertisement for a new performance-enhancing supplement is on the Internet.What can you assume about the advertisement for the supplement?​

A)It is providing accurate information because all information on the Internet has been screened.
B)The information is valid because the ad describes the research that was done in the company's lab.
C)​The information needs to be checked for scientific validity and accuracy.
D)​Testimonials from individuals who have used the supplement prove that it works.
E)​An RD was consulted because the ad is for a dietary supplement.

Question 74

A false story has circulated for several years on the Internet about the chickens used by a popular national fried chicken chain.It claims that the chickens used by the company have been genetically modified to have no heads,beaks,or feet and are kept alive with feeding tubes.This is an example of:​

A)an advertorial.
B)an urban legend.
C)​an infomercial.
D)​anecdotal evidence.
E)​a blind study.

Question 75

Explain the concept of nutrient density and give an example.

Question 76

Describe how you would determine whether an Internet site offers reliable nutrition information.

Question 77

Scientists have developed a new type of margarine containing plant ingredients they think will lower blood cholesterol levels in people who use the margarine.They want to test this by having some people use the new margarine for a while and then compare their cholesterol levels with those of a group of people who use regular margarine.This is an example of what type of research design?​

A)epidemiological study
B)case study
C)​intervention study
D)​laboratory study
E)​double-blind study

Question 78

You see a new finding about nutrition reported in your local newspaper.Based on this information you would:

A)decide that the information is factual.
B)attribute it to media sensationalism.
C)​feel confident about changing your diet accordingly.
D)​wait to apply the findings until they have been repeated and confirmed by scientists.
E)​consider it misinformation.

Question 79

Characteristics of a legitimate and qualified nutrition expert include:​

A)graduation from a university after completing a program of dietetics.
B)completion of a medical degree.
C)​use of the term "nutritionist" after the individual's name.
D)​completion of a certificate in nutrition from a correspondence program.
E)​having authored a news article about nutrition.

Question 80

​Is it possible to take dietary supplements in place of food? Why or why not?