Deck 6: Personal Nutrition

Question 1

USDA's MyPlate serves as a visual reminder for healthy eating,based on key themes of the most recent Dietary Guidelines. 

Answer 1

True

Question 2

Fish oil supplements are recommended as an alternate method of obtaining the desired amounts of omega-3 and omega-6 fatty acids. 

Answer 2

False

Question 3

Which carbohydrates are the least complex,and include glucose,sucrose,and lactose milk?​ 

A) ​dietary fiber 
B) ​incomplete carbohydrates 
C) ​starches 
D) ​simple sugars 
E) ​complementary carbohydrates

Answer 3

D

Question 4

The basic framework for muscles,bones,blood,hair,and fingernails is formed by ____. 

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

Question 5

Which type of carbohydrate is isolated and nondigestible,and may be added to foods with beneficial effects for consumers?​ 

A) ​dietary fiber 
B) ​simple sugar 
C) ​whole grain 
D) ​starch 
E) ​functional fiber

Question 6

Which high-quality protein source contains all of the amino acids needed by the body for growth and maintenance?​ 

A) ​simple protein 
B) ​complete protein 
C) ​incomplete protein 
D) ​complex protein 
E) ​essential protein

Question 7

Both adults and children should consume at least 130 grams of carbohydrate each day,the minimum needed to produce enough glucose for the brain to function. 

Question 8

The Dietary Guidelines for Americans are reviewed and revised with every national census. 

Question 9

Phytochemicals act as antioxidants in the body and mimic hormones in the body,reducing the risk of cancer and heart disease. 

Question 10

Which foods are good examples of complementary proteins?​ 

A) ​beans and rice 
B) ​seeds and nuts 
C) ​peas and carrots 
D) ​beef and potatoes 
E) ​chicken and rice

Question 11

Which group of nutrients is required by the body in the greatest amounts,and include water,carbohydrates,proteins,and fats?​ 

A) ​micronutrients 
B) ​essential nutrients 
C) ​vitamins 
D) ​minerals 
E) ​macronutrients

Question 12

Proposed changes to the Nutrition Facts label includes updated serving size requirements to reflect the amounts people should be eating. 

Question 13

Which group of nutrients consists of organic compounds-such as starches,sugars,and glycogen-and serves as sources of bodily energy?​ 

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

Question 14

From which foods do Americans get most of their complex carbohydrates?​ 

A) ​refined grains 
B) ​dairy-based desserts 
C) ​coffee and tea 
D) ​whole grains 
E) ​fruit drinks

Question 15

The 2015 Dietary Guidelines urge Americans to cut back on sweet treats and sugary soft drinks because they are a prime source of added sugars,salt,and ____. 

A) ​saturated fat 
B) ​water 
C) ​fiber 
D) ​amino acids 
E) ​unsaturated fat

Question 16

What nondigestible form of complex carbohydrates occurs naturally in plant foods such as leaves,stems,skins,seeds,and hulls?​ 

A) ​dietary fiber 
B) ​simple sugar 
C) ​whole grain 
D) ​starch 
E) ​functional fiber

Question 17

Saturated fats and unsaturated fats are distinguished by their ratio of protein to carbohydrates. 

Question 18

Because most registered dietitians lack a bachelor's degree,few are members of the Academy of Nutrition and Dietetics. 

Question 19

Young adults (ages 20 to 29)consume approximately 40 percent of their daily calories away from home. 

Question 20

"BAC" stands for food bacteria,an invisible threat to your health. 

Question 21

Which USDA food pattern consists only of plant foods and substitutes calcium-fortified beverages and foods for dairy products?​ 

A) ​lacto-ovo-vegetarian pattern 
B) ​Mediterranean diet 
C) ​low-cholesterol diet 
D) ​lacto-vegetarian pattern 
E) ​vegan pattern

Question 22

Phyllis is looking for food items high in omega-6 fatty acids.Which item should be in her shopping cart?​ 

A) ​can of sardines 
B) ​pound of bacon 
C) ​tub of unsalted butter 
D) grapefruit juice 
E) ​carton of eggs

Question 23

Low levels of which vitamin have been linked to memory loss,Parkinson's disease,and stroke?​ 

A) ​vitamin C 
B) ​vitamin D 
C) ​vitamin A 
D) ​vitamin K 
E) ​vitamin E

Question 24

Which term refers to a measure of how much a typical serving size of a particular food raises blood glucose?​ 

A) ​glycemic index 
B) ​glycemic load 
C) ​glycemic count 
D) ​glycemic measure 
E) ​calorie count

Question 25

Meredith used margarine and shortening to bake her pies.Which type of unsaturated fat will the individuals who eat Meredith's pies consume?​ 

A) ​essential fatty acids 
B) ​dietary fat 
C) ​trans fat 
D) ​complementary fats 
E) ​good cholesterol

Question 26

Which chemical compounds give tomatoes their red color and hot peppers their "fire?"​ 

A) ​phytochemicals 
B) ​amino acids 
C) ​free radicals 
D) ​raw minerals 
E) ​omega-6 fatty acids

Question 27

Which food component carries the fat-soluble vitamins A,D,E,and K-and aids in their absorption in the intestine?​ 

A) ​fats 
B) ​water 
C) ​proteins 
D) ​starches 
E) ​minerals

Question 28

Worldwide,what is a component of healthy eating?​ 

A) ​whole grains 
B) ​refined grains 
C) ​full-fat dairy products 
D) ​synthetic sugars 
E) ​cured foods

Question 29

Which inorganic substances help build bones and teeth?​ 

A) ​antioxidants 
B) ​vitamins 
C) ​fatty acids 
D) ​free radicals 
E) ​minerals

Question 30

Which characteristic applies to vitamins B and vitamin C?​ 

A) ​They are fat-soluble. 
B) ​They are water-soluble. 
C) ​They are simple. 
D) ​They are complex. 
E) ​They are essential.

Question 31

According to the USDA,half of your MyPlate should be ____. 

A) ​dairy products 
B) ​protein and dairy products 
C) ​fruits and vegetables 
D) ​fruits and nuts 
E) ​whole grains and water-soluble vitamins

Question 32

Which eating pattern emphasizes vegetables,fruits,nuts,olive oil,and grains,with only a small amount of meats and full-fat milk?​ 

A) ​DASH eating plan 
B) ​USDA Food Patterns 
C) ​vegetarian diet 
D) ​Mediterranean diet 
E) ​MyPlate

Question 33

Larry's cardiologist has advised him to eat foods high in omega-3 fatty acids.Which dish would fulfill this recommendation?​ 

A) ​chicken 
B) ​salmon 
C) ​scrambled eggs 
D) ​pork 
E) ​sirloin steak

Question 34

Frank adheres to a diet of eat dairy products as well as grains,fruits,and vegetables.What type of vegetarian is Frank?​ 

A) ​vegan 
B) ​lacto-vegetarian 
C) ​ovo-lacto-vegetarian 
D) ​lacto-ovo-pesco-vegetarian 
E) ​ovo-vegetarian

Question 35

Which term applies to oxygen cells that are released not only by normal metabolism,but also by pollution,smoking,radiation,and stress?​ 

A) ​free radicals 
B) ​oxidated atoms 
C) ​deoxyribonucleic acids 
D) ​coenzymes 
E) ​loose molecules

Question 36

When does bone mass peak for both men and women?​ 

A) ​ages 15 to 25 
B) ​ages 25 to 35 
C) ​ages 35 to 45 
D) ​ages 45 to 55 
E) ​ages 55 to 65

Question 37

Research indicates that a DASH eating plan ____. 

A) ​lowers blood pressure 
B) ​inhibit blood lipids 
C) ​raises blood pressure 
D) ​restricts blood flow 
E) ​reduces risk of asthma

Question 38

Which characteristic applies to vitamins A,D,E,and K?​ 

A) ​They are fat-soluble. 
B) ​They are water-soluble. 
C) ​They are simple. 
D) ​They are complex. 
E) ​They are essential.

Question 39

Which substances help put carbohydrates,fats,and proteins to use-and are essential to regulating growth,maintaining tissue,and releasing energy from foods?​ 

A) ​phytochemicals 
B) ​triglycerides 
C) ​vitamins 
D) ​trans fat 
E) ​amino acids

Question 40

Wilma consumes only plant foods and occasionally takes a vitamin B₁₂ supplement.What type of vegetarian is Wilma?​ 

A) ​vegan 
B) ​lacto-vegetarian 
C) ​ovo-lacto-vegetarian 
D) ​lacto-ovo-pesco-vegetarian 
E) ​ovo-vegetarian

Question 41

Which labeling component refers to a specific amount of food that contains the quantity of nutrients described on the Nutrition Facts label?​ 

A) ​size 
B) ​menu 
C) ​serving 
D) ​portion 
E) ​standard

Question 42

____________________ proteins are two or more incomplete protein sources that together provide adequate amounts of all the essential amino acids.

Question 43

Which bacterium has been implicated in the growth of stomach ulcers?​ 

A) ​Listeria 
B) ​E. coli 
C) ​Campylobacter jejuni 
D) ​Salmonella 
E) ​Costridium botulinum

Question 44

____________________ carbohydrates are starches-including cereals,fruits,and vegetables.

Question 45

Which characteristic applies to organic foods?​ 

A) ​fertilized with sewage sludge 
B) ​fertilized with chemical formulas 
C) ​processed with genetic modification 
D) ​processed with ionizing radiation  
E) ​fertilized with plant-based substances

Question 46

Which bacterium is found mainly in poultry,eggs,and processed meats?​ 

A) ​Listeria 
B) ​E. coli 
C) ​Toxoplasma 
D) ​Salmonella 
E) ​Costridium botulinum

Question 47

Water,protein,carbohydrates,fats,vitamins,and minerals are ____________________ nutrients that the body cannot manufacture for itself and must obtain from food.

Question 48

Virginia has been eating salads without first washing the lettuce.She risks ingesting which type of bacteria? 

A) ​Listeria 
B) ​E. coli 
C) ​Costridium botulinum 
D) ​Salmonella 
E) ​Campylobacter jejuni

Question 49

When they are making meal choices,the top two influences on students are price and ____. 

A) ​convenience 
B) ​taste 
C) ​nutrition 
D) ​quantity 
E) ​source

Question 50

What do medical experts recommend as their beverage of choice?​ 

A) ​low-fat milk 
B) ​water 
C) ​energy drink 
D) ​green tea 
E) ​vegetable juice

Question 51

The glycemic ____________________ is a ranking of carbohydrates,gram for gram,based on their immediate effect on blood glucose (sugar)levels.

Question 52

____________________ fats have long been considered a major threat to cardiovascular health,although recent research has raised some questions about their impact.

Question 53

Peter recently traced his headaches,dizziness,and rapid heartbeat to eating soy food products.Most likely,Peter has a(n)____. 

A) ​food allergy 
B) ​unhealthy eating pattern 
C) ​infection 
D) ​flu bug 
E) ​one-time reaction

Question 54

The number of calories needed to sustain the body at rest is known as the ____________________.

Question 55

____________________ is a B vitamin that reduces the risk of neural tube defects in children.

Question 56

____________________ is the science devoted to the study of dietary needs for food and the effects of food on organisms.

Question 57

Which function is associated with the Academy of Nutrition and Dietetics (AND)?​ 

A) ​hosting dietitics internships 
B) ​defining food allergies 
C) ​licensing nutritionists 
D) ​promoting organic foods 
E) ​setting the standard for quality in diets

Question 58

Like oils,____________________ fats are likely to be liquid at room temperature.

Question 59

____________________ are vitamins and minerals needed by the body in very small amounts.

Question 60

Which essential nutrient may be lacking in a vegetarian diet?​ 

A) ​fiber 
B) ​carbohydrates 
C) ​protein 
D) potassium 
E) ​vitamin C

Question 61

Match the items with the appropriate description.
a.carbohydrate
b.phytochemical
c.caloric balance
d.antioxidant
e.incomplete protein
f.complex carbohydrate
g.calorie
h.sodium
i.saturated
j.amino acid
building blocks of protein

Question 62

The most abundant mineral in the body,helping to build strong bone tissue throughout life,is ____________________.

Question 63

List the six essential nutrients and briefly explain how they function to support and keep the body healthy.

Question 64

Match the items with the appropriate description.
a.carbohydrate
b.phytochemical
c.caloric balance
d.antioxidant
e.incomplete protein
f.complex carbohydrate
g.calorie
h.sodium
i.saturated
j.amino acid
indoles,coumarins,and capsaicin

Question 65

Explain why women who plan to get pregnant may be advised to take folic acid.

Question 66

The bacterium ____________________ is commonly found in hot dogs,deli meats,soft cheeses,raw meat,and unpasteurized milk.

Question 67

Match the items with the appropriate description.
a.carbohydrate
b.phytochemical
c.caloric balance
d.antioxidant
e.incomplete protein
f.complex carbohydrate
g.calorie
h.sodium
i.saturated
j.amino acid
in everyday usage, the equivalent of a thousand calories,or a kilocalorie

Question 68

What does the MyPlate system suggest in the way of caloric balance,foods to eat more,and food to eat less?​

Question 69

Match the items with the appropriate description.
a.carbohydrate
b.phytochemical
c.caloric balance
d.antioxidant
e.incomplete protein
f.complex carbohydrate
g.calorie
h.sodium
i.saturated
j.amino acid
helps maintain proper fluid balance

Question 70

Discuss why consumers who want to watch what they eat should know the difference between a serving and a portion.

Question 71

A(n)____________________ is the amount of a specific food that an individual eats at one time.

Question 72

The ethnic cuisine served in ____________________ features rice,corn,and beans,which are low in fat and high in nutrients.

Question 73

Match the items with the appropriate description.
a.carbohydrate
b.phytochemical
c.caloric balance
d.antioxidant
e.incomplete protein
f.complex carbohydrate
g.calorie
h.sodium
i.saturated
j.amino acid
animal fats

Question 74

Match the items with the appropriate description.
a.carbohydrate
b.phytochemical
c.caloric balance
d.antioxidant
e.incomplete protein
f.complex carbohydrate
g.calorie
h.sodium
i.saturated
j.amino acid
low in one or more of the essential amino acids

Question 75

Match the items with the appropriate description.
a.carbohydrate
b.phytochemical
c.caloric balance
d.antioxidant
e.incomplete protein
f.complex carbohydrate
g.calorie
h.sodium
i.saturated
j.amino acid
relationship between calories consumed and calories expended

Question 76

Match the items with the appropriate description.
a.carbohydrate
b.phytochemical
c.caloric balance
d.antioxidant
e.incomplete protein
f.complex carbohydrate
g.calorie
h.sodium
i.saturated
j.amino acid
cereals,fruits,and vegetables

Question 77

Match the items with the appropriate description.
a.carbohydrate
b.phytochemical
c.caloric balance
d.antioxidant
e.incomplete protein
f.complex carbohydrate
g.calorie
h.sodium
i.saturated
j.amino acid
starches,sugars,and glycogen

Question 78

A growing problem on college campuses is food ____________________,defined as limited or uncertain availability of healthful foods and limited or uncertain ability to acquire healthful foods.

Question 79

Match the items with the appropriate description.
a.carbohydrate
b.phytochemical
c.caloric balance
d.antioxidant
e.incomplete protein
f.complex carbohydrate
g.calorie
h.sodium
i.saturated
j.amino acid
prevents damaging effects of oxidation in cells

Question 80

Differentiate between the nutrition needs of men and women,and identify at least three gender-specific strategies for healthier eating.