Deck 1: Overview of Nutrition and Health

Question 1

Some nutritionists are registered dietitians, but others are self-described experts whose training is minimal or nonexistent.

Answer 1

True

Question 2

The kcalorie content of a food depends on how much it contains of each of the following except:

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

Answer 2

C

Question 3

A package of cookies claims that the cookies are low kcalorie, and the Nutrition Facts panel indicates that each cookie provides 70 kcalories.This product can legally make this claim.

Answer 3

False

Question 4

Many Americans enjoy turkey and pumpkin pie at Thanksgiving due to:

A)habit.
B)associations.
C)values.
D)emotional state.

Question 5

The Dietary Reference Intakes reflect the collaborative efforts of scientists to produce a set of standards for the amount of energy, nutrients, and other dietary components that best support health.

Question 6

Which of the following statements about vitamins is true?

A)They are inorganic.
B)They facilitate the release of energy from the other three organic nutrients.
C)They are the medium in which all of the body's processes take place.
D)They provide energy to the body.

Question 7

Which of the following foods best exemplify the Asian culture?

A)soybeans, squid, rice, peanuts
B)tomatoes, olives, fish, mozzarella cheese
C)tortillas, corn, avocado, refried beans
D)black-eyed peas, biscuits, peaches, beef

Question 8

A carton of yogurt claims that it is fat free and the Nutrition Facts panel indicates the product contains 5 grams of fat per serving.This product can legally make this claim.

Question 9

Orange juice fortified with calcium to help build strong bones is an example of a(n):

A)phytochemical.
B)functional food.
C)organic food.
D)convenience food.

Question 10

Which of the following characterizes the diet of most ethnic groups?

A)excludes milk
B)excludes green leafy vegetables
C)excludes grains and grain products
D)excludes meat and meat products

Question 11

Consuming nutrient-dense foods can help control your kcalorie intake.

Question 12

An excess intake of any energy nutrient can lead to becoming overweight.

Question 13

You are at a friend's house and he offers to share a snack.You eat some even though you aren't hungry primarily because of:

A)emotional state.
B)associations.
C)social interaction.
D)ethnic heritage.

Question 14

All of the following nutrients are organic except:

A)viamins.
B)fat.
C)protein.
D)minerals.

Question 15

Minerals and water are organic and yield energy in the human body.

Question 16

A package of prunes states that the product is a good fiber source and the Nutrition Facts panel indicates the product contains 12% of the Daily Value for dietary fiber.This product can legally make this claim.

Question 17

To ensure that the vitamin and mineral recommendations meet the needs of as many people as possible, the recommendations are set near the top end of the range of the population's estimated average requirements.

Question 18

Dietary Reference Intakes are values that are appropriate to use for planning and assessing diets for individuals and groups.

Question 19

The ingredients list on a food label must list the ingredients in descending order of predominance by weight.

Question 20

Personal preference plays a significant part in the food choices of an individual.Widely shared preferences include:

A)a desire for sour tastes.
B)significant nutritional value.
C)tastes for salt and sugar.
D)a craving for protein.

Question 21

The data collected in nutrition surveys is used by the government to:

A)establish public policy on nutrition education.
B)regulate nutrition labeling on food products.
C)decide what nutrition issues will be granted funds for research.
D)assess the effectiveness of government publications about nutrition.

Question 22

Your friend always refers to meat as protein.You try to correct her by stating that:

A)practically all foods contain mixtures of the energy-yielding nutrients.
B)protein is not the predominant nutrient in meat.
C)protein-rich foods are always high in fat.
D)meat contains more carbohydrate than protein.

Question 23

Alcohol:

A)is a nutrient.
B)promotes maintenance and repair in the body.
C)is not metabolized into energy.
D)contributes to body fat.

Question 24

Dietary Reference Intakes may be used to:

A)treat persons with diet-related illnesses.
B)assess dietary nutrient adequacy.
C)specify the minimum daily intake of all nutrients.
D)design weight-loss plans.

Question 25

Which of the following Dietary Reference Intake categories is most appropriately used to develop and evaluate nutrition programs for groups?

A)Estimated Average Requirement
B)Tolerable Upper Intake Level
C)Adequate Intake
D)Recommended Dietary Allowance

Question 26

Which of the following becomes a major fuel for the body only when the other fuels are unavailable?

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

Question 27

All of the following contain mixtures of the energy nutrients except:

A)beef.
B)potato.
C)oil.
D)legumes.

Question 28

How many fat kcalories are in a food that contains 15 grams of fat?

A)60
B)105
C)135
D)215

Question 29

Vitamins provide ___ kcalories per gram.

A)0
B)4
C)7
D)9

Question 30

Consumers who take vitamin/mineral supplements should be aware that excessive intakes can pose hazards, and refer to the _____ values of the Dietary Reference Intakes.

A)Adequate Intake (AI)
B)Estimated Average Requirement (EAR)
C)Recommended Dietary Allowance (RDA)
D)Tolerable Upper Intake Level (UL)

Question 31

Which nutrient has the greatest energy density?

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

Question 32

An individual's Estimated Energy Requirement (EER) is deemed adequate in the absence of:

A)bone loss.
B)weight gain or loss.
C)obvious signs of malnutrition.
D)body fat.

Question 33

A good indicator that an adult's energy intake is appropriate is a healthy:

A)height.
B)weight.
C)elbow breadth.
D)appetite.

Question 34

How many kcalories are provided by a food that contains 25 g carbohydrate, 6 g protein, and 5 g fat?

A)172
B)169
C)142
D)102

Question 35

Dietary Reference Intakes are designed to:

A)recommend numbers of servings of food to eat per day.
B)help food manufacturers decide on product contents and processing methods.
C)meet minimum nutrient needs to prevent malnutrition in people.
D)specify nutrient needs that best support the health of people in the United States and Canada.

Question 36

Which of the following statements about the Dietary Reference Intakes is false?

A)The DRI are designed to merely prevent nutrient deficiency diseases.
B)The DRI focus on disease prevention.
C)The DRI focus on adequacy of nutrients.
D)The DRI apply to the diets of individuals.

Question 37

The essential nutrients are those:

A)the body can make for itself.
B)that are predominant in most foods.
C)that must be obtained from foods.
D)included in the main DRI table.

Question 38

The Recommended Dietary Allowances:

A)are designed primarily to prevent toxicities.
B)are set when there is a lack of scientific data to generate an Adequate Intake.
C)focus on all dietary components.
D)are the foundation of the Dietary Reference Intakes.

Question 39

According to the DRI committee, protein should provide ______ of daily kcalories.

A)45-65%
B)20-35%
C)10-35%
D)8-21%

Question 40

Which of the following does not yield energy for the body?

A)carbohydrate.
B)protein.
C)alcohol.
D)vitamins.

Question 41

The six diet planning principles are:

A)adequacy, B vitamins, carbohydrates, meat, variety, and portion control.
B)abundance, balance, carbohydrates, moderation, vegetables, and variety.
C)adequacy, balance, kcalorie control, moderation, variety, and nutrient density.
D)abundance, B vitamins, kcalorie control, milk, vegetables, and nutrient density.

Question 42

Which of the following foods would provide the highest nutrient density for calcium?

A)cheddar cheese
B)fat-free milk
C)ice cream
D)frozen yogurt

Question 43

Nutrient-dense foods:

A)are iron rich.
B)contain a mixture of carbohydrate, fat, and protein.
C)carry nutrient labeling information.
D)deliver the most nutrients for the smallest number of kcalories.

Question 44

For comparison purposes, 3 ounces of meat can be visualized as being about the size of:

A)a 9-volt battery.
B)a CD case.
C)a deck of cards.
D)a paperback book.

Question 45

A client consumes the following foods from the grain group of the USDA Food Patterns: ¹/₂ cup oatmeal, 2 slices of bread, 3 cups popped popcorn, and 1 cup pasta.How many ounce equivalents did the client consume?

A)2
B)4
C)6
D)8

Question 46

Healthy People is a program that sets goals every ____ years for improving the nation's health.

A)5
B)7
C)10
D)20

Question 47

Which group is not a basic food group included in the USDA Food Patterns?

A)milk and milk products group
B)vegetables group
C)fruits group
D)grains group
E)solid fats and added sugars group

Question 48

According to the USDA Food Patterns, someone who needs 2000 kcal/day should consume _____ cup(s) of milk or the equivalent in milk products each day.

A)one
B)two
C)three
D)four
E)five

Question 49

One of the first nutritional surveys taken before World War II suggested:

A)at least 90% of the population had adequate nutritional intakes.
B)75% of the population needed to change their eating habits.
C)less than 5% of the population were eating appropriately.
D)up to one-third of the population might be eating poorly.

Question 50

Research confirms that a common contributor to 3 of the top 5 causes of death is:

A)undernutrition.
B)overnutrition.
C)depression.
D)vitamin deficiency.

Question 51

Which of the following have the highest nutrient density?

A)lamb, ice cream, and pre-sweetened cereal
B)whole-grain bread, poultry, and skim milk
C)cottage cheese, sweet potatoes, and ham
D)dried apples, legumes, and pancakes

Question 52

The USDA Food Patterns:

A)emphasize nutrient-dense foods within each food group.
B)are a very rigid guide for providing a balanced diet.
C)fail to encourage the consumption of whole grains.
D)do not specify portion sizes.

Question 53

Which type of physical activities are recommended by the ACSM for developing and maintaining fitness?

A)cardiorespiratory, strength, and flexibility training
B)a balance of low-, moderate-, and vigorous-intensity activities
C)aerobic physical activity only
D)a combination of team sports and brisk walking

Question 54

You are assessing your own diet.Which of the following would be the most practical tool to use?

A)www.ChooseMyPlate.gov
B)EARs
C)DVs
D)Dietary Guidelines for Americans

Question 55

Running at a pace of 6.5 miles/hour is an example of a:

A)vigorous-intensity physical activity.
B)moderate-intensity physical activity.
C)muscle-strengthening physical activity.
D)anaerobic physical activity.

Question 56

Foods such as potato chips, candy, and colas are called empty-kcalorie foods because they:

A)are inexpensive.
B)are lacking in calories.
C)provide calories but few nutrients.
D)should be eaten in moderation.

Question 57

Major reports regarding the contribution of diet and nutrition status to the health of the people of the United States depend on information collected by the:

A)Continuing Survey of Food Intakes by Individuals.
B)Healthy People program.
C)National Nutrition Monitoring program.
D)Nationwide Food Consumption Survey.

Question 58

You are advising a client on components of the Dietary Guidelines for Americans.Which of the following would you include in your advice?

A)Increase intake of vegetables and fruits.
B)Decrease intake of milk and milk products to two cups per day.
C)Decrease intake of whole grains and other complex carbohydrates.
D)Increase intake of trans fats and saturated fats.

Question 59

Health care professionals can be most successful at motivating others to become more physically active when they:

A)design age-specific programs.
B)develop workplace wellness programs.
C)deliver weekly lectures on the topic.
D)demonstrate a physically active lifestyle.

Question 60

The difference between the kcalories needed to supply nutrients and those needed for energy:

A)is called nutrient density.
B)consists of discretionary kcalories.
C)consists of recommended kcalories.
D)is called excess kilocalories.

Question 61

A product featuring a qualified health claim on its label:

A)must have the highest degree of scientific support for that claim.
B)must provide an insert with a detailed explanation of the scientific support backing the claim.
C)cannot be sold.
D)must bear a statement explaining the degree of scientific evidence backing the claim.

Question 62

From the list of benefits of a physically active lifestyle presented in your text, choose six that apply directly to you and explain why.

Question 63

To be labeled as "healthy," a food must be low in total, saturated, and trans fat, cholesterol, and sodium, and contain at least _____% of the DV for vitamin A, vitamin C, iron, calcium, protein, or fiber.

A)5
B)10
C)15
D)20

Question 64

Provide a rationale for the following statement: "Too much meat is just as fattening as too many potatoes."

Question 65

The FDA advises consumers that:

A)a product that is labeled as "natural" and "non toxic" is always safe to use.
B)products based on "ancient remedies" are preferable to those based on modern "scientific breakthroughs."
C)they should be suspicious of product claims that use impressive-sounding medical terms.
D)an offer of a "money-back" guarantee from the manufacturer means the product is more likely to be effective.

Question 66

The Nutrition Facts label must contain information about which minerals, according to labeling standards?

A)calcium and iron
B)calcium and magnesium
C)iron and potassium
D)iron and zinc

Question 67

When searching the Internet for a credible source of nutrition information, one should go to the website of a:

A)government health agency.
B)national health food store chain.
C)multi-level marketing company that sells supplements.
D)popular fitness magazine.

Question 68

A set of nutrient standards designed strictly for use on food labels is called the:

A)Recommended Dietary Allowances.
B)Dietary Reference Intakes.
C)Daily Values.
D)MyPlate guidelines.

Question 69

Which of the following health claims linking nutrients and food constituents to disease is not reliable?

A)calcium reduces osteoporosis risk
B)zinc enhances immune system response
C)folate reduces neural tube defects risk
D)vegetables reduce cancer risk

Question 70

Identify characteristics of the Daily Values used on food labels, and explain their appropriate uses.

Question 71

The primary nutrition expert on the health care team is the:

A)dietetic technician.
B)registered dietitian.
C)nutritionist.
D)nutrition consultant.

Question 72

List and briefly describe the major categories of Dietary Reference Intakes and their uses.

Question 73

Statements on the label of a food or dietary supplement about the substance's effect on a structure or function of the body are called:

A)qualified health claims.
B)structure-function claims.
C)scientific evidence.
D)unsupported claims.

Question 74

List the six principles of diet planning and briefly describe each one.

Question 75

Identify and give an example of several factors that influence food choices.

Question 76

Which of the following is not a quackery warning sign?

A)promises of a quick and easy fix
B)a claim made to help sell a product
C)a simple conclusion drawn from a complex study
D)an abstract published on the NLM's PubMed website

Question 77

Matching

Question 78

Which of the following statements is true regarding nutrition information on foods?

A)The 20 most frequently eaten fresh fruits and vegetables must be sold in packages with nutrition labels on them.
B)Food manufacturers held to strict standards, called standards of identity, are not required to list ingredients on their labels.
C)Nutrition information is not required on the labels of raw meat and poultry products.
D)Plain coffee, tea, spices and other foods containing few nutrients are exempt from nutrition labeling requirements.