Deck 1: The Science of Nutrition

Question 1

The science of food; the nutrients and substances therein; their action, interaction, and balance in relation to health and disease is a definition of ________.

A)life
B)energy metabolism
C)nutrition
D)food science

Answer 1

C

Question 2

Which is true about saturated fats?

A)Saturated fats raise blood cholesterol.
B)Saturated fats tend to be solid at room temperature.
C)Many animal fats are rich in saturated fats.
D)Saturated fats provide 9 kilocalories per gram.
E)All of these statements are true.

Answer 2

E

Question 3

Energy-yielding nutrients include ________.

A)vitamins, minerals, and water
B)carbohydrates, proteins, and fats
C)trace minerals and fat-soluble vitamins
D)iron, vitamin C, and potassium

Answer 3

B

Question 4

Which is NOT a characteristic of an essential nutrient?

A)It has a specific biological function.
B)Removing it from the diet causes a reduction in biological function.
C)Adding it to a deficient diet restores body functions back to normal if it is added before permanent damage occurs.
D)It prevents nutrient deficiencies and chronic diseases.

Question 5

Nutrients causing some signs of poor health when consumed in less than adequate amounts are called ________.

A)essential nutrients
B)nonessential nutrients
C)nutritional supplements
D)trace nutrients

Question 6

Which nutrients regulate body processes?

A)Proteins and carbohydrates
B)Carbohydrates, some lipids, and water
C)Some lipids, some vitamins, and some minerals
D)All nutrients help regulate body processes

Question 7

The leading cause of death in the United States is ________.

A)heart disease
B)homicide
C)suicide
D)cancer

Question 8

Which of the following are sources of carbohydrates?

A)grains
B)fruits
C)vegetables
D)All of these are sources of carbohydrates.

Question 9

Macronutrients are needed in _______ quantities in the diet.

A)gram
B)milligram
C)microgram

Question 10

A triglyceride is an example of a ________.

A)protein
B)carbohydrate
C)lipid
D)vitamin

Question 11

The major form of lipid in foods is a ________.

A)triglyceride
B)amino acid
C)fatty acid
D)glycerol

Question 12

Lipids can be described as ________.

A)sugars, starches, and fibers
B)compounds needed in minute amounts
C)mostly fats and oils
D)made of building blocks called amino acids

Question 13

An important function of carbohydrates is to ________.

A)supply energy
B)provide amino acids
C)absorb and transport vitamins
D)promote growth and tissue repair

Question 14

Carbohydrates can be described as ________.

A)sugars, starches, and fibers
B)compounds needed in tiny amounts
C)made of building blocks called amino acids
D)inorganic molecules regulating chemical reactions and comprising part of some body structures

Question 15

Sugars, starches, and dietary fibers are examples of ________.

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

Question 16

Complex carbohydrates not broken down by digestive processes are ________.

A)glycogen
B)enzymes
C)fiber
D)starches

Question 17

Which is true about essential fatty acids?

A)The body can make them from nonessential fatty acids. They help regulate blood pressure.
C)They are found primarily in deep-fried foods.
D)They are linked to increased risk of heart disease.

Question 18

Glucose is classified as a ________.

A)simple sugar
B)dietary starch
C)polysaccharide
D)dietary fiber

Question 19

Which element is found in protein, but not in carbohydrates?

A)Nitrogen
B)Carbon
C)Hydrogen
D)Oxygen

Question 20

Which is NOT a complex carbohydrate?

A)glycogen
B)glucose
C)fiber
D)starch

Question 21

Which nutrients are organic compounds?

A)water and carbohydrates
B)carbohydrates and protein
C)fats and minerals
D)water and minerals

Question 22

If a total of 2000 kcal were consumed (250 grams of carbohydrates, 66 grams of fat, and 102 grams of protein), what percentage of energy comes from carbohydrates, fat, and protein?

A)30% carbohydrate, 50% fat, and 20% protein
B)50% carbohydrate, 35% fat, and 15% protein
C)20% carbohydrate, 30% fat, and 50% protein
D)50% carbohydrate, 30% fat, and 20% protein 250 g carbohydrates x 4 kcal/g = 1000 kcal from carbohydrates / 2000 total kcal = 0.50 = 50% of kcal from carbohydrates
66 g fat x 9 kcal/g = 594 kcal from fat / 2000 total kcal = 0.297 = 30% of kcal from fat
102 g protein x 4 kcal/g = 408 kcal from protein / 2000 total kcal = 0.204 = 20% of kcal from protein

Question 23

Which is NOT true of water?

A)It is a medium for transporting nutrients throughout the body.
B)It is an organic substance.
C)It is the nutrient needed in the largest quantity.
D)It acts a lubricant in the body.

Question 24

A snack bar contains about 17 grams of carbohydrates, 1 gram of fat, and 1 gram of protein.How many kcals does it contain?

A)19
B)43
C)81
D)210 17 g carbohydrates x 4 kcal/g = 68 kcal from carbohydrates
1 g fat x 9 kcal/g = 9 kcal from fat
1 g protein x 4 kcal/g = 4 kcal from protein
68 + 9 + 4 = 81 total kcal

Question 25

Energy trapped by the body from food is used to ________.

A)build new compounds
B)move the muscles
C)transmit nerve impulses
D)balance ions within cells
E)perform all of these functions

Question 26

Minerals are needed for ________.

A)metabolic processes
B)functioning of the nervous system
C)water balance and structural systems
D)All of these choices are correct

Question 27

Which nutrients are inorganic substances?

A)vitamin A
B)zinc
C)protein
D)thiamin

Question 28

Which of the following is the term for a food that provides health benefits beyond the vitamins and minerals it contains?

A)Functional food
B)Formative food
C)Phytonutrient
D)Probiotic

Question 29

One slice of bread contains 18 g carbohydrates, 4 g protein, and 1.5 g fat.Approximately how many kcal are in one slice?

A)24
B)94
C)100
D)210 18 g carbohydrates x 4 kcal/g = 72 kcal from carbohydrates
4 g protein x 4 kcal/g = 16 kcal from protein
1)5 g fat x 9 kcal/g = 13.5 kcal from fat
72 + 16 + 13.5 = 101.5 = about 100 total kcal

Question 30

Which nutrients do NOT provide energy?

A)water and carbohydrate
B)minerals and vitamins
C)vitamins and protein
D)water, minerals, and lipids

Question 31

The main function of vitamins is to ________.

A)provide the main structural building blocks of the body
B)provide essential fatty acids
C)enable chemical reactions in the body to occur
D)improve digestion processes

Question 32

In North America, the main sources of protein are ________.

A)rice, beans, and corn
B)meat and pasta
C)meat, seafood, and dairy products
D)pasta, breads, and potatoes

Question 33

The main structural material of the body is ________.

A)lipid
B)carbohydrate
C)protein
D)minerals

Question 34

Proteins are formed by linking together ________.

A)fatty acids
B)amino acids
C)glycerol
D)nitrogen groups

Question 35

Proteins can be described as ________.

A)sugars, starches, and fibers
B)mostly fats and oils
C)made of building blocks called amino acids
D)inorganic molecules regulating chemical reactions and comprising part of some body structures

Question 36

Examples of water-soluble vitamins include ________.

A)vitamins A and E
B)vitamins D and K
C)vitamin C and the B-vitamins
D)calcium and iron

Question 37

"The amount of heat required to raise the temperature of 1000 grams of water one degree Celsius" is the definition of ________.

A)energy
B)kilojoule
C)kilocalorie
D)physiological fuel value

Question 38

A vital component of the body, acting as a solvent, lubricant, temperature regulator, and transport medium for waste material, is ________.

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

Question 39

Which is a trace mineral?

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

Question 40

Phytochemicals are ________.

A)available in vitamin and mineral supplements only
B)essential parts of a diet
C)chemicals found in plants and animal products
D)plant substances that provide health benefits

Question 41

What health practices would reduce risk for chronic diseases?

A)Eating a healthful diet
B)Not smoking and limiting alcohol intake
C)Limiting stress or adjusting the causes of the stress
D)All of these choices are correct

Question 42

Which is a limitation of nutritional assessment?

A)Many signs and symptoms of nutrient deficiency disease are not very specific.
B)Many signs and symptoms of nutrient deficiency disease take a long time to occur.
C)It is hard to link many signs and symptoms to dietary intake.
D)All of these are limitations of nutritional assessment.

Question 43

A health problem associated with high dietary fat intake is ________.

A)cataracts
B)lung cancer
C)colon cancer
D)osteoporosis

Question 44

Nutrition-related objectives of Healthy People 2020 include ________.

A)increasing fat intake, vitamin A intake, and reducing obesity
B)reducing adult obesity, increasing calcium intake, and increasing sodium intake
C)increasing vegetable intake, increasing calcium intake, and reducing childhood obesity
D)lowering fat intake, increasing protein intake, and increasing blood cholesterol

Question 45

_____ dictate the types and amounts of nutrients in food that will be transformed and reassembled into body structures and compounds.

A)Supply and demand
B)Genes
C)Cell proteins
D)Dietary choices

Question 46

About 50% of the American dietary intake of carbohydrate is derived from ________.

A)animal sources
B)dietary fats and oils
C)dietary starches
D)dietary fiber

Question 47

A possible explanation for a natural phenomenon is a ________.

A)law
B)model
C)theory
D)hypothesis

Question 48

An example of anthropometric assessment is _________.

A)analyzing compounds in the blood
B)assessing the ability to walk
C)measuring skinfold thickness
D)taking a medical history

Question 49

Which factors affect food choice?

A)social needs
B)food cost
C)food marketing
D)lifestyle
E)All of these factors affect food choice

Question 50

An evaluation of nutritional health includes ________.

A)anthropometric measurements
B)dietary assessment
C)biochemical assessment
D)medical history
E)All of these choices are correct

Question 51

An environmental assessment includes studying a person's ________.

A)education and economic background
B)family medical history
C)usual dietary intake
D)medication use

Question 52

When body systems are operating normally and nutrient stores are being maintained, an individual is said to be ________.

A)in optimal nutritional status
B)in a state of overnutrition
C)experiencing undernutrition
D)experiencing malnutrition

Question 53

Most North Americans could improve their diets by ________.

A)eating more foods rich in vitamins A and E
B)increasing sodium intake
C)lowering iron and calcium intake
D)eating fewer whole-grain breads

Question 54

A person genetically at risk for heart disease could delay the onset of this disease by ________.

A)getting regular exercise
B)avoiding obesity
C)eating a healthy diet
D)All of these choices are correct
E)None of these choices are correct

Question 55

The main objective of Healthy People 2020 is to help Americans ________.

A)attain high-quality, longer lives free from preventable death and disease
B)lose weight and increase vegetable intake
C)by promoting intake of minerals among those age 2 years and older
D)increase intake of fruits, vegetables, and whole grains

Question 56

Major chronic diseases, such as heart disease, certain cancers, and cirrhosis of the liver may be related to ________.

A)eating a healthy diet
B)eating a poor diet
C)exercising regularly
D)taking nutritional supplements

Question 57

Many factors influence food choices.Which factor relates to the knowledge, beliefs, religion, and traditions shared by a group of people?

A)food marketing
B)lifestyle
C)education and occupation
D)culture

Question 58

Undernutrition can lead to ________.

A)depleted nutrient stores
B)slow down in metabolic processes
C)few symptoms in the early stages
D)All of these responses are correct

Question 59

In North America, food choices are guided mainly by ________.

A)hunger
B)the physical need for food
C)appetite
D)culture

Question 60

A health problem NOT associated with low intake of fruits and vegetables is ________.

A)colon cancer
B)liver disease
C)cataracts
D)lung cancer

Question 61

Almost all foods that have fat contain both saturated and unsaturated fats.

Question 62

Trans fatty acids are found mostly in deep-fried foods, cookies, crackers, stick margarine, and shortening.

Question 63

Omega-3 fatty acids are a type of zoochemical provided by fatty fish.

Question 64

Vitamins can be divided into 3 groups: water-soluble, fat-soluble, and alcohol-soluble.

Question 65

Zoochemicals are physiologically active compounds found in plants.

Question 66

The term "fats" refers to lipids that are liquid at room temperature.

Question 67

A study that examines changes in health as people move from one country to another is called a ________.

A)cohort study
B)migrant study
C)case-control study
D)control group study

Question 68

Cooking is more likely to destroy fat-soluble vitamins than water-soluble vitamins.

Question 69

Kilojoules and kilocalories both measure heat.

Question 70

Which of the following is a dependable source for up-to-date, accurate nutrition information?

A)supplement manufacturer's website
B)registered dietitian
C)health food store manager
D)women's magazine

Question 71

The study of the distribution of disease in human populations is ________.

A)epidemiology
B)dermatology
C)statistics
D)biometry

Question 72

An inert substance with no biological activity or a fake medicine that is used in controlled experiments is called a ________.

A)placebo
B)blind substance
C)double-blind substance
D)controlled substance

Question 73

One kilojoule is equal to 4.18 kilocalories.

Question 74

Polysaccharides are also called simple carbohydrates.

Question 75

In a double-blind study, who knows which participants are getting the treatment or placebo?

A)only the researchers
B)only the participants
C)only an independent third party
D)both the researchers and participants

Question 76

A study that compares matched individuals with and without a known medical condition is known as a ________.

A)double-blind study
B)matched study
C)case-control study
D)control group study

Question 77

A micronutrient is a substance that cannot be separated into simpler substances by chemical processes.

Question 78

Phytochemicals are physiologically active compounds that are considered essential nutrients.

Question 79

Clinical signs occur in the early stage of nutrient deficiency.

Question 80

Water-soluble vitamins are excreted more readily than fat-soluble vitamins.