Deck 15: Nutrition

Question 1

Monounsaturated fats are found in high concentrations in which type of oil?

A)soybean
B)olive
C)sunflower
D)safflower

Answer 1

B

Question 2

What type of fat is created when hydrogen is added to liquid oil?

A)benecol fats
B)polyunsaturated fats
C)monounsaturated fats
D)trans fats

Answer 2

D

Question 3

A synthetic fat that passes through the gastrointestinal system without being digested is known as

A)extra-fat.
B)new-trim.
C)benecol.
D)olestra.

Answer 3

D

Question 4

Which of the following is added to breads and other grain products in an effort to reduce birth defects?

A)folic acid
B)niacin
C)thiamin
D)calcium

Question 5

Which of the following statements is true regarding fiber intake among Americans?

A)High-fiber diets have been associated with increased risk for diabetes.
B)Fiber added to foods is called "functional fiber."
C)Most Americans consume the recommended amount of fiber on a daily basis.
D)Health claims about fiber have been refuted by the Food and Drug Administration.

Question 6

The term "Tolerable Upper Intake Level" is used to describe the amount of a nutrient required to meet the

A)needs of at least 50% of the people in a specific age/gender group.
B)minimum needs of nearly all people to reduce risks of health disparities for most people.
C)maximum level that will not pose a risk of adverse health effects for most people.
D)daily calorie needs of at least 75% of the people in a specific age/gender group to maintain a healthy weight.

Question 7

Which of the following is recommended for a healthy diet?

A)Reduce dietary fiber intake.
B)Consume less than 10% of total calories from saturated fat.
C)Emphasize simple carbohydrates over complex carbohydrates.
D)Minimize consumption of mono-unsaturated fats.

Question 8

What term is used in place of "recommended daily allowance" (RDA)when sufficient data are not available to establish RDA values for a specific nutrient?

A)Adequate Intake (AI)
B)Dietary Reference Intake (DRI)
C)Estimated Average Requirement (EAR)
D)Tolerable Upper Intake Level (UL)

Question 9

Fats that are liquid at room temperature are known as

A)hydroxylated.
B)glycogenated.
C)unsaturated.
D)saturateD.

Question 10

The average intake of dietary fiber is much lower than the recommended amount of _______ g/day.

A)15-20
B)25-35
C)35-45
D)45-50

Question 11

Saturated fats should comprise no more than _______ percent of your total calories.

A)5
B)10
C)20
D)30

Question 12

Simple sugars typically have a high GI value,which means they

A)have a shorter transit time in the digestive tract.
B)have a longer transit time in the digestive tract.
C)lead to gradual increases in blood sugar levels.
D)lead to rapid increases in blood sugar levels.

Question 13

Which of the following nutrients does NOT provide energy?

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

Question 14

Which of the following have been most directly emphasized in recent governmental nutrition guidelines?

A)fruits and vegetables
B)grains
C)protein
D)dairy

Question 15

Which is true about complex carbohydrates?

A)They are high in calories and lead to weight gain.
B)They should comprise the bulk of your diet.
C)They are removed in most processed food.
D)They promote cholesterol formation.

Question 16

Which of the following is TRUE of dietary cholesterol?

A)Dietary intake of cholesterol is not a major contributor to blood cholesterol levels.
B)Mono-unsaturated fats lead to larger increases in blood cholesterol than unsaturated fats.
C)Saturated fat does not influence blood cholesterol levels.
D)Blood cholesterol is no longer viewed as a health risk.

Question 17

Which of the following terms can be used to denote the threshold value indicating the minimal amount needed in the diet?

A)Tolerable Upper Intake Level (UL)
B)Dietary Reference Intake (DRI)
C)Recommended Dietary Allowance (RDI)
D)Dietary Threshold Values (DTV)

Question 18

The nine basic amino acids that the human body cannot produce and must be obtained from food sources are known as

A)amino acids.
B)cellulose.
C)essential amino acids.
D)animal protein.

Question 19

What is the best example of a complex carbohydrate?

A)hot dog
B)pasta
C)cheese
D)soda

Question 20

The U.S.Dietary Guidelines recommend reducing which of the following?

A)solid fats
B)added sugars
C)dairy products
D)both A and B

Question 21

What type of food should be avoided to help reduce the intake of sodium?

A)trans fats
B)dairy products
C)processed food
D)whole grains

Question 22

Which of the following is a plant source of omega-3 fatty acids?

A)walnuts
B)flaxseeds
C)canola oil
D)all of the above

Question 23

Which of the following is an example of a functional food?

A)omega-3 fatty acids in cold water fish
B)probiotic yeasts in yogurt
C)isoflavones in soy products
D)all of these

Question 24

The simple building blocks that make up protein are known as

A)glucose.
B)amino acids.
C)fatty acids.
D)cholesterol.

Question 25

_______ is necessary for proper muscle function.

A)Iron
B)Calcium
C)Sodium
D)Potassium

Question 26

High-protein diets are damaging on the kidneys because the body must

A)excrete a lot of extra calcium.
B)fight against the cell damage.
C)process a lot of extra iron.
D)process a lot of extra nitrogen.

Question 27

Which of the following fats have the ability to produce cholesterol?

A)monounsaturated fats
B)polyunsaturated fats
C)saturated fats
D)phytoestrogens

Question 28

Which is NOT true regarding soy foods?

A)They have been shown to build muscle tissues.
B)They have been shown to reduce cholesterol levels.
C)They have been shown to contribute to bone health.
D)They have been shown to enhance immune function.

Question 29

Which of the following foods contains the most beta-carotene?

A)broccoli
B)spinach
C)carrots
D)artichokes

Question 30

How many 8-ounce glasses of water should the average adult consume per day?

A)4
B)6
C)8
D)10

Question 31

What is the key to carbohydrate loading before an athletic event,such as a marathon?

A)eating a lot of both simple and complex carbohydrates
B)eating a higher percentage of carbohydrates than normal
C)eating large quantities of complex carbohydrates at least four days before an event
D)eating large quantities of simple carbohydrates only

Question 32

_______ is necessary for the blood to carry adequate oxygen.

A)Iron
B)Calcium
C)Sodium
D)Potassium

Question 33

Which of the following is a key message in the recommendations from the Dietary Guidelines Advisory Committee?

A)They emphasized "replacement" over "substitution" as a strategy to improve diets.
B)They recommended restriction of excess calories from protein.
C)They advocated for a return to the concept of "four food groups."
D)They recommended greater adoption of supplementation to improve nutrient status.

Question 34

Which of the following is true?

A)Most Americans do not consume the recommended amount of salt.
B)Salt consumption is no longer viewed as a health concern.
C)Sodium intake increases risks of stroke independent of hypertension.
D)Salt consumption has decreased since the 1970s.

Question 35

Which of the following foods are good sources of calcium?

A)green leafy vegetables
B)white colored fruit
C)cereal products
D)all the above

Question 36

Which range reflects the RDA for protein?

A)10-35%
B)20-55%
C)20-30%
D)40-50%

Question 37

Older people may need a vitamin D supplement if they

A)get little exposure to sunlight.
B)have been pregnant.
C)are vigorously active.
D)eat excessive amounts of iron.