Deck 13: Nutrition: Eating for a Healthier You

Question 1

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

A)butter
B)low-fat milk
C)ice cream
D)frozen yogurt

Answer 1

low-fat milk

Question 2

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

A)10 to 30 percent
B)30 to 50 percent
C)50 to 70 percent
D)70 to 90 percent

Answer 2

50 to 70 percent

Question 3

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

A)decreased slightly.
B)primarily come from junk foods.
C)remained about the same.
D)increased significantly.

Answer 3

increased significantly.

Question 4

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

A)pinto beans
B)chicken breast
C)peanuts
D)whole-grain bread

Question 5

Which of the following vitamins is readily excreted from the body in urine and unlikely to develop to toxic levels?

A)vitamin A
B)vitamin C
C)vitamin D
D)vitamin E

Question 6

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 is twice the size of a portion.
D)A serving amount is half the size of a portion.

Question 7

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

Question 8

Nutrients are

A)the constituents in food that the body requires to function properly.
B)units of measure that indicate the amount of energy in a particular food.
C)made up of three basic food groups: proteins,carbohydrates,and fats.
D)the healthful compounds found in vitamins and minerals.

Question 9

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

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

Question 10

All of the following points about the Dietary Guidelines for Americans are true EXCEPT that

A)they are a set of recommendations for healthy eating.
B)they form the basis for the MyPlate food guidance system.
C)they provide specific recipes to facilitate meal preparation.
D)they are designed to combat the growing obesity epidemic.

Question 11

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

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

Question 12

Dietary fats that are solid at room temperature are made up mostly of

A)essential fatty acids.
B)polyunsaturated fatty acids.
C)saturated fatty acids.
D)monounsaturated fatty acids.

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)All nutrients provide calories.
D)Caloric needs stay about the same during various life stages.

Question 14

The milk sugar that some people can't digest properly is

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

Question 15

What type of proteins contain all nine essential amino acids?

A)incomplete
B)complete
C)plant-source
D)complementary

Question 16

Molecules that are the building blocks of protein are

A)minerals.
B)starches.
C)amino acids.
D)fatty acids.

Question 17

What substance is not soluble in water,is derived from animal-based foods and synthesized by the body,and while circulating in the blood,can accumulate on the inner walls of arteries and restrict blood flow?

A)cholesterol
B)high-density lipoproteins
C)triglycerides
D)saturated fat

Question 18

Calories from saturated fats and/or sugar in foods that have little or no nutritional value,such as ice cream and soda,are called

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

Question 19

Which of the following is FALSE about fiber?

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

Question 20

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 21

Kurt,who is a vegetarian,had a cheese omelet for lunch.He is a

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

Question 22

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 23

When liquid oils are hydrogenated,

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

Question 24

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 25

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 26

The most common nutrient deficiency in the world is

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

Question 27

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

A)eggs
B)raw milk
C)fish
D)apples

Question 28

Which of the following has the most saturated fat?

A)coconut oil
B)palm kernel oil
C)peanut oil
D)olive oil

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

Minerals that the body needs in very small amounts are

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

Question 31

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 32

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 33

Which substances protect against oxidative stress and the resultant cell damage?

A)hormones
B)enzymes
C)proteins
D)antioxidants

Question 34

Riboflavin is one of the

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

Question 35

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

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

Question 36

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 37

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 38

All the following are good sources of complex carbohydrates EXCEPT

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

Question 39

Taking a large amount of this vitamin can be toxic because excess amounts can accumulate in the liver.

A)A
B)B₆
C)C
D)B₁₂

Question 40

Which is NOT a good source of folate?

A)spinach
B)liver
C)lentils
D)fish

Question 41

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 42

The psychological desire to eat is

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

Question 43

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

A)steak
B)kidney beans
C)eggs
D)fish

Question 44

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 45

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

A)biology.
B)genetics.
C)nutrition.
D)medicine.

Question 46

What percentage of fruits and vegetables is water?

A)8 to 10 percent
B)20 to 25 percent
C)about 50 percent
D)80 to 95 percent

Question 47

According to the criteria set by the USDA,which of the following would be an appropriate label for an apple grown without toxic and persistent pesticides or fertilizers?

A)organic
B)100 percent organic
C)made with organic ingredients
D)some organic ingredients

Question 48

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

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

Question 49

The safest way to thaw frozen food is

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

Question 50

Common food allergens include all of the following EXCEPT

A)oats.
B)peanuts.
C)milk.
D)eggs.

Question 51

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

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

Question 52

What proportion of people avoid a particular food because they think they are allergic to it?

A)about one-tenth
B)about one-third
C)about one-half
D)about one-fourth

Question 53

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

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

Question 54

Carbohydrates are used by the body primarily for

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

Question 55

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

A)one day.
B)two days.
C)three days.
D)four days.

Question 56

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 57

The physiological need to eat to sustain life is

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

Question 58

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

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

Question 59

An increase in the spread of foodborne 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 inadvertent introduction of pathogens into new geographic regions.
D)insufficient education about food safety.

Question 60

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

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

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

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 63

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

Question 64

Which of the following statements is TRUE about organic foods as compared to traditionally grown foods?

A)They have better nutrient quality.
B)They are likely to have lower pesticide residues.
C)They are declining in sales and market share.
D)They are always locally grown and produced.

Question 65

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 an average adult's allowance for a nutrient is in one serving.
D)the food's nutrient-density score.

Question 66

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

Question 67

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

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

Question 68

Which of the following is a good tip for simple,healthy eating while going to college?

A)Buy packaged foods to save money.
B)Make sure half of what you eat is protein.
C)Eat as much as possible when you can to avoid getting hungry later.
D)Eat snacks such as dried fruit,nuts,and yogurt without added sugar.

Question 69

How can you eat well and save money when living as a student on a tight budget?

A)Buy large amounts of produce at one time.
B)Buy prewashed and precut vegetables to save time.
C)Buy and eat fruit and vegetables when they are in season.
D)Buy frozen food in small amounts because it's more expensive.

Question 70

Antioxidants have been scientifically proven to slow the aging process.

Question 71

About 95 percent of total body fat is made up of

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

Question 72

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

Question 73

Silvio wants to eat a healthy meal in the college dining hall.Which of the following choices is the BEST thing he can order?

A)salad made up of lettuce and creamy dressing
B)fried chicken in mushroom sauce
C)baked potato with salsa
D)apple and a donut

Question 74

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 75

Many processed foods contain added sodium and sugar.

Question 76

Simple sugars provide short-term energy.

Question 77

As a student seeking a healthy diet,which of the following tips is NOT recommended when eating fast food?

A)Ask for nutritional analyses of food items.
B)Eat salads and add all available food options.
C)Try baked "fries" rather than traditional french fries.
D)Avoid giant-size portions of food or drink.

Question 78

One of the keys to eating well in college is to

A)eat a complete breakfast.
B)never eat meals out.
C)only eat salad.
D)avoid all fats.

Question 79

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 80

Dietary supplements are generally NOT recommended for which of the following groups of people?

A)pregnant women
B)people on low-calorie weight loss diets
C)healthy individuals wanting to boost their energy levels
D)patients with malabsorption problems or other significant health issues