Deck 1: Food Choices and Human Health

Question 1

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

Answer 1

True

Question 2

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

Answer 2

False

Question 3

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

Answer 3

True

Question 4

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

Question 5

Much of the nutrition information found on the Internet is fiction.

Question 6

The human body and foods are made from different materials.

Question 7

Nutraceutical is a term that has no legal definition.

Question 8

Only about 30 percent of all medical schools in the United States require students to take even one nutrition course.

Question 9

Cultural traditions regarding food are static and inflexible.

Question 10

One of the diseases related to nutrition is heart disease, which is the leading cause of death in the U.S.

Question 11

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 12

Licensing provides a way to identify people who have met minimum standards of education and experience.

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 reduced by food choices along with lifestyle choices.

Question 14

Malnutrition includes deficiencies, imbalances, and excesses of nutrients, any of which can be detrimental over time.

Question 15

The energy in food is chemical energy, which can be converted into mechanical, electrical, thermal, or other forms of energy in the body.
Controversy 1 True/False Items

Question 16

Heart disease deaths have fallen substantially and the number of overweight people has declined based on evaluation of the nation's progress toward achieving national health objectives.

Question 17

Once a new finding is published in a scientific journal, it is still only preliminary.

Question 18

Which of the following conditions is the most nutrition responsive?

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

Question 19

Of the 10 leading causes of death in the United States, _____ are related to nutrition, and 1 to alcohol consumption.

A) 2
B) 3
C) 4
D) 5

Question 20

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

Question 21

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.

Question 22

Carbohydrate and protein each provide _____ calories per gram.

A) 2
B) 4
C) 7
D) 9

Question 23

Data from a national survey showed that on a given day two-thirds of our population consume inadequate:

A) fruits.
B) vegetables.
C) grains.
D) meat.

Question 24

Food scientists measure food energy in:

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

Question 25

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

Question 26

The nutrients fall into _____ classes.

A) two
B) four
C) six
D) eight

Question 27

The compound that gives hot peppers their burning taste is called a:

A) toxin.
B) nutrient.
C) supplement.
D) phytochemical.

Question 28

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

A) medical
B) natural
C) processed
D) enriched

Question 29

The energy-yielding nutrients include:

A) protein.
B) fat.
C) vitamins.
D) a and b
E) a and c

Question 30

Which of the following is a characteristic of alcohol?

A) It is a nutrient.
B) It contributes calories.
C) It interferes with repair of body tissues.
D) a and b
E) b and c

Question 31

Progress in meeting the nutrition objectives for the nation set by Healthy People 2010 included all of the following except:

A) reductions in incidences of food-borne infections.
B) reductions in several cancers.
C) reductions in the number of overweight people.
D) reductions in deaths from heart disease.

Question 32

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

A) fortified
B) natural
C) staple
D) processed

Question 33

One gram of alcohol provides _____ calories.

A) two
B) four
C) seven
D) nine

Question 34

The most energy-rich of the nutrients is:

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

Question 35

All of the following nutrients are organic except:

A) minerals.
B) fat.
C) vitamins.
D) carbohydrates.

Question 36

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.

Question 37

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

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

Question 38

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.

Question 39

The major role in the body that all vitamins and minerals have 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.

Question 40

When used with human beings, elemental diets:

A) support life.
B) support optimal growth.
C) support health.
D) enable people to thrive.

Question 41

Liquid formulas that have been introduced as "meal replacers" have been shown to:

A) be useful as supplements for adults whose diets are adequate but not varied.
B) help support growth and health without medical complications in severely ill patients.
C) be better than a diet of real foods for many people because of their food choices.
D) have a limited use that is lifesaving for hospitalized patients who cannot eat real foods.

Question 42

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

Question 43

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.
Application-Level Multiple-Choice Items

Question 44

The source of valid nutrition information is:

A) newspaper articles.
B) TV programs.
C) scientific journals.
D) health magazines.

Question 45

A certain amount of fiber in foods contributes to the health of the digestive tract, but 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.

Question 46

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.

Question 47

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) a and b
E) b and c

Question 48

When evaluating the nation's progress toward meeting the nutrition and physical activity objectives in Healthy People 2010, public health officials have found that:

A) we have been successful in reducing harm from heart disease and stroke.
B) we have reduced the number of people with diabetes.
C) physical activity levels have dramatically increased.
D) the numbers of overweight individuals is being effectively reduced.

Question 49

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.

Question 50

Which of the following research designs are among the most powerful tools in nutrition research because they show the effects of treatments?

A) case studies
B) laboratory studies
C) intervention studies
D) a and b
E) b and c

Question 51

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

A) nutraceutical.
B) functional food.
C) phytochemical.
D) natural food.

Question 52

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) adequacy.

Question 53

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.

Question 54

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, since foods that cost more are always more nutritious.

Question 55

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.

Question 56

Which of the following terms was coined in an attempt to identify foods that might lend protection against chronic diseases by way of the nutrients or nonnutrients they contain?

A) natural foods
B) organic foods
C) basic foods
D) functional foods

Question 57

The major key to evaluating a food is to:

A) explore how it can help prevent an illness.
B) determine how you use it within your total diet over time.
C) judge how popular it is among consumers.
D) study the role it plays in the body.

Question 58

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.

Question 59

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

Question 60

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%

Question 61

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.

Question 62

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.
Controversy 1 Multiple-Choice Items

Question 63

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.

Question 64

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.

Question 65

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

Question 66

Because nutrition science is a young category compared to other sciences, findings in nutrition research have been:

A) extremely limited in the scientific community.
B) very definite because of new technology.
C) reported quickly because of the need for the public to know.
D) contradictory because of new theories being tested.

Question 67

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

Question 68

The main purpose of the National Health and Nutrition Examination Surveys (NHANES) is to:

A) determine what types of foods are available in grocery stores and supermarkets.
B) determine what the nutrient and dietary intakes of the population in our country are.
C) identify what foods have been imported from other countries.
D) set regulations for food intake in individuals of different ages.

Question 69

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) a and b
E) b and c

Question 70

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.

Question 71

A woman who is trying to lose weight will be more successful if she:

A) focuses on broad goals and outcomes.
B) includes physical activity in her plan.
C) asks her husband to cook their meals.
D) ignores barriers to changing her behavior.

Question 72

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

Question 73

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) some less well-known nutrients and some nonnutrient food components 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) large amounts of the same foods may lead to an excess of certain vitamins.

Question 74

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.

Question 75

You are reading a news story about the effects of nutrient intakes on health. Which of the following would be a valid reason to consider following the advice in the article?

A) the reporter is an experienced journalist
B) the story contrasts previous recommendations with what scientists know now thanks to the new study being described
C) the subjects in the study being reported on were of a different age and gender than you
D) the story describes a meta-analysis of over 50 studies with a total of 25,000 subjects

Question 76

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) contribute 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.

Question 77

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

Question 78

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.

Question 79

Which of the following foods offers the most nutrients per calorie?

A) potatoes
B) corn
C) green peas
D) carrots

Question 80

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