Deck 1: Food Choices and Human Health

Question 1

Which of the following conditions is the most nutrition responsive?

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

Answer 1

B

Question 2

Alcohol has which of the following characteristics?

A) It contributes no calories.
B) It interferes with repair of body tissues.
C) It is a nutrient.
D) It is not toxic to the body.

Answer 2

B

Question 3

Which of the following is an energy-yielding nutrient?

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

Answer 3

A

Question 4

What is the name given to research that looks for correlations between dietary habits and disease incidence in a population?

A) epidemiological study
B) intervention study
C) case study
D) laboratory study

Question 5

Which of the following is an organic nutrient?

A) minerals
B) carbohydrate
C) water
D) alcohol

Question 6

Which of the following types of nutrition research designs shows the effects of treatments?

A) randomized controlled trials (RCT)
B) case study
C) laboratory study
D) blind experiment

Question 7

What is the name for foods that have been subjected to any modification,such as addition of additives,milling,or cooking?

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

Question 8

How many classes of nutrients are there?

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

Question 9

Which of the following is the most energy-rich nutrient?

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

Question 10

According to data from a national survey,on any given day almost half of our population does NOT consume enough of one particular category of food.What food category is that?

A) fruits and vegetables
B) milk and alternatives
C) meat
D) grains

Question 11

Which of the following statements best defines an "essential" nutrient?

A) It is necessary for good health and proper functioning of the body.
B) It can be obtained only from the diet.
C) It can be manufactured by the body from raw materials.
D) It can be manufactured by the body itself.

Question 12

What class of compound gives hot peppers their burning taste?

A) nonnutrient
B) nutrient
C) supplement
D) toxin

Question 13

Which of the following facts do you need to know in order to determine whether a food supports good health?

A) how popular it is among consumers
B) the food's inner qualities
C) how it relates to an illness
D) the role it plays in the body

Question 14

One gram of alcohol is equal to how many calories?

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

Question 15

Which of the following units do food scientists use to measure food energy?

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

Question 16

Which of the following is the most credible source of nutrition information?

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

Question 17

Sugar,butter,and corn oil provide few nutrients with many calories.What is the name for these types of foods?

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

Question 18

A certain amount of fibre in foods contributes to the health of the digestive tract,but too much fibre leads to nutrient losses.What is the term for the characteristic of diet planning that takes this fact into account?

A) adequacy
B) calorie control
C) moderation
D) balance

Question 19

Which of the following is an effect of physical activity on the body?

A) increased lean body tissue
B) increased risk of cardiovascular diseases
C) increased bone density
D) slower wound healing

Question 20

Which of the following nutrients yields energy and also provides materials that form structures and working parts of body tissues?

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

Question 21

Three ounces of beef stew offers about the same amount of iron as three ounces of water-packed tuna,but the beef contains over 300 calories while the tuna contains about 100 calories.What is the term for this difference?

A) balance
B) moderation
C) dietary variety
D) nutrient density

Question 22

Which of the following organizations confers the credential "R.D.," which is displayed after a dietician's name?

A) International Academy of Nutritional Consultants
B) Canadian Society for Clinical Nutrition
C) Canadian Association of Nutrition and Dietary Consultants
D) Dieticians of Canada

Question 23

You see a new finding about nutrition reported in your local newspaper.What is your most prudent response to information from this source?

A) You decide that the information is factual.
B) You wait until there are confirmed results to apply the finding.
C) You feel confident about changing your diet accordingly.
D) You attribute it to media sensationalism.

Question 24

How many calories are there in a gram of carbohydrate or protein?

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

Question 25

When given to severely ill people unable eat ordinary food,elemental diets are designed to do what?

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

Question 26

Which of the following statements is NOT true of a monotonous diet?

A) A monotonous diet leads to greater eating pleasure.
B) A monotonous diet may lack some less well-known nutrients and some nonnutrient food components that could be important to health.
C) A monotonous diet may deliver large amounts of unwanted toxins or contaminants.
D) A monotonous diet may lead to decreased appetite and severe weight loss.

Question 27

In Southeast Asia,rice is an example of what kind of food?

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

Question 28

There is a compound in cranberries that may help prevent urinary tract infections by preventing some bacteria from clinging to the urinary tract.What is the general term for this type of compound?

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

Question 29

Which of the following statements best defines "enriched" as it is applied to a food product?

A) The product is low in calories and high in nutrients.
B) The product is more expensive to purchase.
C) The product is superior to similar products.
D) The product could be either nutritious or not nutritious.

Question 30

Which of the following is characteristic of a legitimate and qualified nutrition expert?

A) completion of an approved internship or the equivalent
B) graduation from a college after completing a program of dietetics
C) using the term nutritionist after the individual's name
D) graduation from a correspondence program with an internship

Question 31

A food provides 8 grams of fat and 300 total calories.What is the percentage of calories as fat in this product?

A) 24%
B) 30%
C) 48%
D) 52%

Question 32

Which of the following characteristics of a claim about nutrition would lead you to doubt its validity?

A) It appears in a scientific journal and is written by a professional dietitian.
B) It is being made by a dietitian who is paid to make claims.
C) The evidence used to support the claim is in the form of laboratory tests.
D) It is written by a dietist.

Question 33

Most foods that are high in calcium are poor sources of iron.What is the term given to the characteristic of a nutritious diet that provides healthy amounts of both these nutrients?

A) adequacy
B) variety
C) moderation
D) balance

Question 34

How many calories are there in a food that contains 20 grams of carbohydrate,8 grams protein,and 5 grams of fat?

A) 157 calories
B) 232 calories
C) 258 calories
D) 378 calories

Question 35

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

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

Question 36

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) When vitamins are combined with carbohydrates,they provide an excellent energy source.
C) Vitamins do NOT yield usable energy.
D) Vitamins provide energy because they undergo oxidation.

Question 37

What is the name commonly given to an Internet story that gains strength of conviction solely on the basis of repetition?

A) advertorial
B) anecdotal evidence
C) urban legend
D) infomercial

Question 38

Which of the following terms was coined as a name for foods that might lend protection against chronic diseases by way of the nutrients or nonnutrients they contain?

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

Question 39

An important general dietary guideline is to limit calorie intake and obtain more and varied selections of which of the following food groups?

A) fruits and vegetables
B) baked goods
C) processed meat products
D) alcohol

Question 40

A nutritious diet should provide enough of each essential nutrient,fibre,and energy.What is the name for this principle of diet planning?

A) moderation
B) adequacy
C) variety
D) balance

Question 41

Cultural traditions regarding food are static and inflexible.

Question 42

Which of the following terms is used to describe a product that has been isolated from food,is often sold in pill form,and is believed to have medicinal effects?

A) nutraceutical
B) function foods
C) partitioned
D) organic

Question 43

If you live to be 65 or older,you will have consumed more than 70,000 meals.

Question 44

Which of the following is a function of provincial regulatory bodies?

A) accrediting correspondence schools in dietetics
B) protecting the use of regulated title designation and initials
C) randomly monitoring the competence of members
D) communicating with the public via the Internet only

Question 45

Energy intakes should not exceed the body's energy needs.

Question 46

When trying to detect fake credentials for individuals calling themselves dietitians,one must recognize that a university degree is almost invariably legitimate in Canada.

Question 47

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

Question 48

What is the recommended maximum percentage of total calories from fats for Canadian adults?

A) 5%
B) 15%
C) 25%
D) 35%

Question 49

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 50

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

Question 51

All humans share 99.9% of the human genome.

Question 52

What is the name for the study of how a person's genes interact with nutrients?

A) genetic counselling
B) nutritional genomics
C) nutritional nucleic acid pool
D) genetic metabolomics

Question 53

The integration of nutrition,genomic science,and molecular biology has launched a new area of study.What is this area of study called?

A) nutrition genetics
B) nutritional genomics
C) nutritional molecular science
D) nutritional science

Question 54

About how many Canadians are physically inactive?

A) 23%
B) 47%
C) 52%
D) 71%

Question 55

Which one of the following factors primarily drives food choices?

A) genetics
B) lifestyle
C) nutritional value
D) climate of the country

Question 56

Why does the variety of foods available to us today make it more difficult,rather than easier,to plan nutritious diets?

Question 57

Malnutrition includes deficiencies,imbalances,and excesses of nutrients.Any of these factors can be harmful over time.

Question 58

What is the name given to a study in which the investigators do not manipulate the study variables of interest but instead monitor them over time?

A) cohort study
B) case-control study
C) epidemiological study
D) community health survey

Question 59

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

Question 60

Suzanne is a person who includes only foods from plant sources in her diet.What is the term used to describe this dietary practice?

A) lacto-vegetarian
B) vegan
C) omnivore
D) carnivore

Question 61

Identify factors that drive food choices.

Question 62

Identify the functions of food,in addition to providing nutrients.

Question 63

Explain the concept of nutrient density and give an example.

Question 64

Describe why people should not make changes in their diet based on results of a single research study.

Question 65

Describe how you would determine if an Internet site offers reliable nutrition information.

Question 66

Describe the characteristics of scientific research.

Question 67

Is it possible to take dietary supplements in place of food? Why,or why not?

Question 68

Provide some specific examples of how vitamins and minerals serve as regulators in the body.

Question 69

Describe the potential benefits of physical activity.