Deck 1: What You Eat and Why

Question 1

For student athletes, water is an adequate fluid replacement for events lasting less than _______________ minutes

Answer 1

60 sixty

Question 2

When in Europe you are told that you are eating a steak weighing 140 grams. This would be _______________ ounces

Answer 2

5 five

Question 3

Which of the following is not a class of nutrient?

A) Alcohol
B) Carbohydrates
C) Lipids
D) Minerals

Answer 3

A

Question 4

The nutrient values on the _____________________________ can be used to calculate calorie content of a food

Question 5

Which of the following nutrients can directly supply energy for human use?

A) Lipids and oils
B) Fiber
C) Vitamins
D) Minerals

Question 6

Shelby weighs 70 kilograms, which is _______________ pounds

Question 7

A weight reduction regimen calls for a daily intake of 1,400 kcal and 30 grams of fat. Approximately ______% of the total energy is contributed by fat

Question 8

Pat purchases a 2-liter bottle of root beer. This would be approximately _______________ quart(s)

Question 9

Carbohydrates, fats, and _______________ are nutrients that provide energy

Question 10

Which nutrient makes up 60 percent of the human body?
_______________
or

Question 11

Loss of menstrual periods, thinning of bones, gastrointestinal problems, kidney problems, heart abnormalities, and eventually death are serious adverse effects of _______________

Question 12

One cup of chocolate milk contains 15 grams of carbohydrate, 8 grams of fat, and 8 grams of protein. This cup of milk supplies _______________ kcal

Question 13

A weight reduction regimen calls for a daily intake of 1,400 kcal and 30 grams of fat. Approximately ______% of the total energy is contributed by fat

Question 14

The nutrient values on the _____________________________ can be used to calculate calorie content of a food

Question 15

On average, Americans consume approximately ______ % of total kcal as fat

Question 16

The _____________________________ is one important region in the brain that influences whether we eat or not.

Question 17

Consuming five or more alcoholic drinks in a row for men, or four alcoholic drinks or more for women, is considered _______________.

Question 18

The six classes of nutrients include carbohydrates, lipids, proteins, vitamins, minerals, and _______________

Question 19

Nutrients are sorted into three groups: (1) those that provide energy; (2) those that promote growth, development, and maintenance; and (3) those that _______________

Question 20

Which of the following nutrition-related diseases is not one of the three leading causes of death in the United States?

A) Cardiovascular disease
B) Cancer
C) Stroke
D) Diabetes

Question 21

A warning sign or symptom of alcohol poisoning is

A) semiconsciousness or unconsciousness.
B) rapid breathing.
C) skin that is hot to the touch.
D) insomnia.

Question 22

The essential nutrients

A) must be consumed at every meal.
B) are required for infants but not adults.
C) can be made in the body when they are needed.
D) cannot be made by the body and therefore must be consumed to maintain health.

Question 23

A kcalorie is a measure of

A) heat energy.
B) fat in food.
C) nutrients in food.
D) sugar and fat in food.

Question 24

Gram for gram, which provides the most energy?

A) Carbohydrates
B) Proteins
C) Alcohol
D) Fats

Question 25

What substances, present in fruits and vegetables, provide significant health benefits such as reducing the risk of cancer?

A) Phytochemicals
B) Beta blockers
C) Deoxidizers
D) Free radicals

Question 26

The Food and Nutrition Board (FNB) of the National Academy of Sciences advocates that 10% to 35% of calories come from protein and ________________ from carbohydrate.

A) 20% to 35%
B) 45% to 65%
C) 50% to 70%
D) 55% to 75%

Question 27

Which of the following should be limited in the diet because of their effect on blood cholesterol?

A) Saturated fats
B) Unsaturated fats
C) Essential fats
D) Amino acids

Question 28

Minerals can

A) provide energy.
B) be destroyed during cooking.
C) be degraded by the body.
D) become part of the body structural systems.

Question 29

A large hamburger (e.g., Whopper) sandwich contains 628 kcalories and 36 grams of fat. Approximately what percentage of the total energy is contributed by fat?

A) 23%
B) 52%
C) 19%
D) 41%

Question 30

Certain nutrients provide us with energy. Some are important for growth and development. Others act to keep body functions running smoothly. Which of the following does not promote growth and development?

A) Lipids
B) Carbohydrates
C) Proteins
D) Minerals

Question 31

Which of the following is not a characteristic of protein?

A) Major component of body structure
B) Supplies 4 kcalories per gram
C) Most significant energy source for humans
D) Forms enzymes

Question 32

Which of the following is true about the energy content of nutrients?

A) Lipids supply 7 kcalories per gram.
B) Carbohydrates and proteins supply 4 kcalories per gram.
C) Alcohol supplies 9 kcalories per gram.
D) Lipids and alcohol supply 9 kcalories per gram.

Question 33

Fibers belong to the class of nutrients known as

A) carbohydrate.
B) protein.
C) lipids.
D) minerals.

Question 34

Which of the following yield greater than 4 kcalories per gram?

A) Plant fats
B) Plant carbohydrates
C) Plant proteins
D) Animal proteins

Question 35

Which of the following is a characteristic of vitamins?

A) Provide energy
B) Become structural components of the body
C) Enable chemical processes in the body
D) Made in sufficient quantities by the body

Question 36

A meal consisting of a cheeseburger, large fries, and a chocolate shake provides a total of 1,120 kcalories, of which 48 percent of the energy is from carbohydrate and 13 percent from protein. How many kcalories of fat does the meal contain?

A) 137
B) 313
C) 287
D) 437

Question 37

Which of the following is not true about water?

A) Provides energy
B) Provides a way to transport nutrients and waste
C) By-product of cell chemical reactions
D) Dietary need of approximately 9-13 cups per day

Question 38

Which of the following is characteristic of lipids?

A) Supply 4 kcalories per gram
B) Add structural strength to bones and muscles
C) Supply a concentrated form of fuel for the body
D) Add sweetness to food

Question 39

A serving of bleu cheese dressing containing 23 grams of fat would yield _____ kcalories.

A) 161
B) 92
C) 207
D) 255

Question 40

Which of the following is not a characteristic shared by carbohydrates?

A) Contain more kcalories than protein
B) Supply 4 kcalories per gram
C) Add sweetness to food
D) Provide a major source of fuel for the body

Question 41

The "Freshman 15" is the

A) typical waist circumference of college students after freshman year.
B) typical body fat percentage of college students after freshman year.
C) amount of weight (in pounds) typically gained during freshman year of college.
D) typical BMI of college students after freshman year.

Question 42

In chemistry terms, which of the following most accurately describes the term organic?

A) Products sold at health food stores
B) Substances containing energy-yielding nutrients
C) Substances containing carbon
D) Products grown without the use of pesticides

Question 43

Which of the following includes all energy-yielding substances?

A) Carbohydrates, lipids, protein
B) Vitamins, minerals, carbohydrates, lipids, protein
C) Alcohol, carbohydrates, lipids, protein
D) Carbohydrates, lipids, protein, vitamins, minerals, water

Question 44

Which of the following terms describes psychological influences that encourage us to find and eat food?

A) Appetite
B) Hunger
C) Satiety
D) Obsession

Question 45

An appropriate attitude toward aging and health is

A) if I live a healthful lifestyle, I may slow the aging process.
B) the single most important factor for slowing the aging process is eating a healthful diet.
C) there is nothing I can do to slow the aging process so I will do whatever is most convenient for me.
D) I will live life to the fullest and let my family physician tell me when I need to change.

Question 46

Which of the following does not regulate body processes?

A) Proteins
B) Carbohydrates
C) Water
D) Vitamins

Question 47

Which of the following contain no calories?

A) Alcohol
B) Proteins
C) Carbohydrates
D) Vitamins

Question 48

Food eaten away from home now accounts for close to ____ of the American food dollar.

A) 10%
B) 25%
C) 50%
D) 75%

Question 49

Which of the following is not a simple carbohydrate?

A) Starches
B) Table sugar
C) Disaccharides
D) Monosaccharides

Question 50

Which of the following are substances in plant foods that are not digested in the stomach or small intestine?

A) Dextrose
B) Disaccharides
C) Dietary fiber
D) Simple sugars

Question 51

Which of the following hormones is made by the fat cells and influences long-term regulation of total fat stores?

A) Endorphins
B) Cortisol
C) Leptin
D) Neuropeptide Y

Question 52

Which of the following is not a nutrition-related objective from Healthy People 2010?

A) Reduce obesity
B) Increase fruit intake
C) Increase grain intake
D) Increase protein intake

Question 53

Healthy People 2010 was designed to

A) promote healthful lifestyles and reduce preventable death and disability in all Americans.
B) disclose dietary practices that best support health.
C) prevent chronic disease.
D) eliminate dietary inadequacies and excesses, and to encourage healthful practices.

Question 54

Which of the following is true about the North American diet?

A) Most of our protein comes from plant sources.
B) Approximately half of our carbohydrates come from simple sugars.
C) Most of our fats come from plant sources.
D) Most of our carbohydrates come from starches.

Question 55

Current factors that can influence American food habits negatively are

A) more offerings of chicken and fish in restaurants as alternatives to beef.
B) the time-oriented, hurried lifestyle leading to many meals eaten away from home.
C) the variety of new, low fat products in the supermarket.
D) more published information on the nutritional content of fast foods.
Figure: 1.04
Learning Outcome: 1.06 Describe how our food habits are affected by physiological processes, meal size and composition, early experiiences, ethnic customs, health concerns, advertising, social class, and economics
Section: 1.05
Section: 1.06
Topic: Nutrition Basics