Deck 1: Overview of Nutrition and Health

Question 1

An excess intake of any energy nutrient can lead to weight gain.​

Answer 1

True

Question 2

The reason that most of us enjoy turkey and pumpkin pie at Thanksgiving is because of our _____.​

A) ​habits
B) ​associations
C) ​values
D) ​emotional states
E) age​

Answer 2

B

Question 3

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
E) craving bitter flavors​

Answer 3

C

Question 4

An example of an inorganic nutrient class is _____.​

A) ​carbohydrates
B) ​fats
C) ​proteins
D) ​minerals
E) ​triglycerides

Question 5

You are at a friend's house for dinner and high-fat foods are being served. You go ahead and consume these foods primarily because of _____.​

A) ​emotional state
B) ​associations
C) ​social interaction
D) ​ethnic heritage
E) medical conditions​

Question 6

Consuming nutrient-dense foods can help control one's kcalorie intake.​

Question 7

The kcalorie content of a food is not dependent on how much _____ it contains.​

A) ​carbohydrate
B) ​fat
C) ​water
D) ​protein
E) sugar​

Question 8

The Nutrition Facts panel indicates that a carton of yogurt indicates that it contains 5 grams of fat per serving; therefore, this product can legally claim to be fat free.​

Question 9

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 10

A package of cookies that, according to the Nutrition Facts panel, contains 70 kcalories per serving, can legally claim to be low kcalorie food.​

Question 11

The diets of some ethnic groups typically do not include _____.​

A) ​milk
B) ​green leafy vegetables
C) ​grains and grain products
D) ​meat and meat products
E) fish and seafood​

Question 12

There is no nationally accepted definition for the term nutritionist.​

Question 13

Vitamins _____.​

A) ​are inorganic
B) ​facilitate the release of energy from the energy-yielding nutrients
C) ​facilitate all of the body's biochemical reactions
D) ​provide energy to the body
E) are directly responsible for a food's energy density​

Question 14

Which 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
E) couscous, polenta, bulgur, corn​

Question 15

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

Question 16

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
E) that are most easily used as fuel by the body​

Question 17

The Nutrition Facts panel on a package of prunes indicates that the product contains 12% of the Daily Value for dietary fiber; therefore, this product can legally make the claim that it is a good source of fiber.​

Question 18

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

Question 19

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
E) association food​

Question 20

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

Question 21

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

A) ​45-65%
B) ​20-40%
C) ​10-35%
D) 35-45%​
E) ​0-10%

Question 22

A good indicator that an individual's energy intake is appropriate is a healthy _____.​

A) ​height
B) ​weight
C) ​elbow breadth
D) ​body composition
E) ​skin tone

Question 23

Although _____ are necessary for health, they do not yield energy.​

A) ​carbohydrates
B) ​proteins
C) ​fats
D) ​vitamins
E) sugars​

Question 24

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
E) 225​

Question 25

One of the first nutrition 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
E) ​one in two pregnant women did not have adequate nutritional intakes

Question 26

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
E) ​tooth decay

Question 27

Which nutrient has the highest energy density?​

A) ​carbohydrate
B) ​protein
C) ​fat
D) ​vitamins
E) minerals​

Question 28

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

A) ​nearly 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
E) protein is a catch-all term for all the organic nutrients​

Question 29

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
E) guide people in establishing daily energy intake levels to maintain energy balance​

Question 30

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
E) focus strictly on inorganic nutrients​

Question 31

Which 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
E) ​Acceptable Macronutrient Distribution Ranges

Question 32

Alcohol _____.​

A) ​is a nutrient
B) ​promotes maintenance and repair in the body
C) ​is not metabolized into energy
D) ​contributes to body fat
E) is a kind of phytochemical​

Question 33

Which energy-yielding nutrient is pure fat?​

A) ​beef
B) ​potato
C) ​oil
D) ​legumes
E) corn​

Question 34

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 which nutrition issues will be granted funds for research
D) ​assess the effectiveness of government publications about nutrition
E) ​determine whether health providers should provide nutrition training to patients

Question 35

A food that contains 15 grams of fat contains _____ fat kcalories.​

A) ​60
B) ​105
C) ​135
D) ​215
E) 75​

Question 36

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

A) ​Adequate Intake
B) ​Estimated Average Requirement
C) ​Recommended Dietary Allowance
D) ​Tolerable Upper Intake Level
E) Acceptable Macronutrient Distribution Ranges​

Question 37

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

A) ​carbohydrate
B) ​fat
C) ​protein
D) ​water
E) minerals​

Question 38

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) ​estimate energy needs
E) ​measure empty-kcalorie foods

Question 39

Which nutrient provides the greatest nutrient density?​

A) ​fat
B) ​carbohydrates
C) ​protein
D) ​vitamins
E) minerals​

Question 40

The Estimated Energy Requirement (EER) is not generous because _____.​

A) ​excess energy intake cannot be excreted
B) ​the UL proposes tolerable upper limits for energy intake
C) ​most people have energy reserves
D) ​it does not address dietary fat intake
E) ​energy intake deficiencies can be augmented with vitamin supplements

Question 41

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) ​National Health and Nutrition Examination Survey
C) ​National Nutrition Monitoring Program
D) ​Nationwide Food Consumption Survey
E) ​National Diet and Health Reporting Agency

Question 42

Nutrition information on food labels _____.​

A) ​is required for the 20 most frequently eaten fresh fruits and vegetables.
B) ​does not include a list of ingredients
C) ​is required for raw fish
D) ​is not required for plain coffee, tea, spices and other foods containing few nutrients
E) ​must include percent daily vales for sugars

Question 43

The 2010 Dietary Guidelines for Americans specifically recommend replacing some of the meat and poultry in the diet with _____.​

A) ​seafood
B) ​green leafy vegetables
C) ​dark green, red, and orange vegetables
D) ​milk and milk products
E) ​soy products

Question 44

Which group of foods has 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
E) ​legumes, lamb, and dried apples

Question 45

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
E) ​a cellular phone.

Question 46

The 2010 Dietary Guidelines for Americans recommend keeping the consumption of trans fatty acids as low as possible. To do this, you should avoid eating _____.​

A) tropical oils
B) ​dairy products
C) ​partially hydrogenated oils
D) ​avocadoes, olives, and nuts
E) ​peanut butter

Question 47

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

A) ​MyPlate
B) ​EARs
C) ​DVs
D) ​Dietary Guidelines for Americans
E) ​a body mass calculator

Question 48

Nutrient density refers to foods that _____.​

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 least amount of kcalories
E) ​are the most nutritionally balanced

Question 49

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

A) ​5
B) ​7
C) ​10
D) ​20
E) ​15

Question 50

The USDA Food Patterns _____.​

A) ​emphasizes nutrient-dense foods within each food group
B) ​is a very rigid guide for providing a balanced diet
C) ​fails to encourage the consumption of whole grains
D) ​does not specify portion sizes
E) does not take physical activity levels into account​

Question 51

Which food has the highest nutrient density for calcium?​

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

Question 52

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 vegetable and fruit intake.
B) ​Decrease intake of milk and milk products to two servings per day.
C) ​Decrease intake of whole grains and other complex carbohydrates.
D) ​Increase intake of trans fats and saturated fats.
E) ​Increase intake of protein and decrease vegetable fibers.

Question 53

The difference between the kcalories needed to supply nutrients and those needed to maintain weight is referred to as _____.​

A) ​nutrient density
B) ​the discretionary kcalorie allowance
C) ​the recommended kcalorie allowance
D) ​excess kilocalories
E) ​supplementary kcalories

Question 54

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

A) ​1
B) ​2
C) ​3
D) ​4
E) ​5

Question 55

The six diet planning principles include _____.​

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
E) ​adequacy, balance, kcalorie control, moderation, variety, and protein

Question 56

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

A) ​2
B) ​4
C) ​7
D) ​8
E) ​9

Question 57

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

A) ​are inexpensive
B) ​are lacking in calories
C) ​are low in nutrient density
D) ​should be eaten in moderation
E) ​are mostly vitamins and minerals

Question 58

The 2010 Dietary Guidelines for Americans recommend that people over the age of 51 reduce their intake of sodium to _____ mg per day.​

A) ​1500
B) ​2300
C) ​3000
D) ​3200
E) ​2500

Question 59

The _____ group is not included as a member of the USDA Food Patterns​

A) milk products
B) ​vegetables
C) ​fruits
D) ​grains
E) ​fats and sugars

Question 60

Research confirms that a common contributor to three of the leading causes of death is _____.​

A) ​undernutrition
B) ​overnutrition
C) ​lack of exercise
D) ​gender
E) ​alcohol

Question 61

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) ​"B" list claims
B) ​structure-function claims
C) ​scientific evidence
D) ​unsupported claims
E) ​health claims

Question 62

A set of nutrient standards designed specificallyfor use on food labels is called the _____.​

A) ​Recommended Dietary Allowances
B) ​Dietary Reference Intakes
C) ​Daily Values
D) FAO recommendations​
E) ​Measured Nutrition Standard

Question 63

According to the Dietary Guidelines for Americans, Americans need to consume more of certain nutrients, including _____.​

A) ​sodium, fiber, magnesium, and vitamin A
B) ​potassium, fiber, calcium, and vitamin D
C) ​vitamin D, fluoride, protein, and niacin
D) ​calcium, iron, omega-3 fatty acids, and sodium
E) ​folate, magnesium, fiber, and sodium

Question 64

The primary nutrition expert on the health care team is the _____.​

A) ​dietetic technician
B) registered dietitian​
C) ​nutritionist
D) ​nutrition consultant
E) ​primary care physician

Question 65

Which is a protein-rich food?​

A) ​green beans
B) ​almonds
C) ​bread
D) ​banana
E) ​spinach

Question 66

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

Question 67

The FDA advises consumers that _____.​

A) ​a product that is labeled as "natural" or "nontoxic" 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
E) ​numerous testimonials about the effectiveness of a product means the product is likely to work well

Question 68

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
E) ​a popular health club website

Question 69

Describe the relationship between the Estimated Average Requirements (EAR) and the Recommended Dietary Allowances (RDA) for nutrient intake. Why are the RDA levels set higher than those of the EAR?​

Question 70

In order to comply with recommendations of the 2010 Dietary Guidelines for Americans regarding vegetable intake, Americans should eat more _____.​

A) ​spinach
B) ​summer squash
C) ​corn
D) ​potatoes
E) ​mushrooms

Question 71

Discuss how the genetics of taste influences food choices. Why do you think humans evolved an ability to taste bitter compounds, such as those found in some plants?​

Question 72

Which is indicative of valid nutritional information?​

A) ​a product that promises 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
E) ​numerous personal testimonials

Question 73

To be labeled as "healthy," a food must be low in fat, saturated 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
E) ​25

Question 74

According to labeling standards, the Nutrition Facts label must contain information about _____.​

A) ​calcium and iron
B) ​calcium and magnesium
C) ​iron and selenium
D) ​iron and zinc
E) ​calcium and vitamin B

Question 75

Explain the difference between a health claim and a structure-function claim on a food label.​

Question 76

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

Question 77

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

Question 78

The FDA's list of reliable health claims includes the correlation between _____ deficiency and _____.​

A) ​calcium; osteoporosis
B) ​zinc; immune system response
C) ​folate; cancer
D) ​dietary fat; autoimmune deficiency
E) ​potassium; neural tube defects

Question 79

What is wellness? Discuss the Health Line and its relation to wellness.​

Question 80

What is a Registered Dietician Nutritionist and how are they different from "nutritionists"?​