Deck 1: An Overview of Nutrition

Question 1

Which of the following differentiates chronic disease from acute disease?

A) It develops quickly.
B) It lasts a short time.
C) It produces sharp pains.
D) It progresses gradually.

Answer 1

D

Question 2

A strong dislike of noodle soup that began when a child was sick and persisted for years afterwards is an example of which of the following influences on food choice?

A) habit
B) social interaction
C) conversion
D) negative association

Answer 2

D

Question 3

Approximately how often is the complete lining of a person's digestive tract renewed?

A) every 3-5 days
B) every 3 weeks
C) every 1-2 months
D) every 6-12 months

Answer 3

A

Question 4

Preference for a food because it was offered as a reward for good behaviour when one was young is an example of which of the following terms?

A) social interaction
B) reverse psychology
C) positive association
D) habitual reinforcement

Question 5

What are the consequences of making poor food choices?

A) Over the long term, they will reduce lifespan in all people.
B) Over the long term, they can promote heart disease and cancer.
C) Over the short term, they cause chronic disease.
D) Over even a single day, they exert great harm to your health.

Question 6

Which of the following statements best explains why orange juice with added calcium is considered to be a functional food for?

A) In addition to helping to meet Vitamin C needs, it also helps to meet calcium needs.
B) The added calcium may promote bone health as well as help meet calcium recommendations.
C) The original food has been fortified with a nutrient not normally in that food.
D) Orange juice has been modified to improve its phytochemical properties.

Question 7

Which of the following differentiates acute disease from chronic disease?

A) It develops slowly.
B) It progresses quickly.
C) It lasts a long time.
D) It has few symptoms in the developmental stages.

Question 8

A person who alters his diet due to religious convictions is most likely motivated by which of the following?

A) his values
B) his body image
C) his ethnic heritage
D) his functional association

Question 9

What is the term for a food that provides health benefits beyond its nutrient contribution?

A) neutrafood
B) enhanced food
C) functional food
D) phytonutritional food

Question 10

Which of the following would likely offer the most help to a university student who is responsible for his or her own food purchase and preparation and wants to choose healthier foods?

A) a listing of discount food stores and restaurants offering healthy choices
B) identification of healthy convenience and fast food choices
C) a healthy eating plan based on behavioural and social influences on their personal food choices
D) information on the energy (kcal) and nutrient content of common grocery and fast foods

Question 11

Approximately how much water (kg) would be found in a 50 kg person?

A) 5
B) 10
C) 20
D) 30

Question 12

Jane is watching an exciting sports match of her favourite team and eating because of nervousness. Her food choice is most likely based on which of the following factors?

A) habit
B) ethnic heritage
C) emotional comfort
D) positive association

Question 13

Which of the following represents a food choice based on negative association?

A) A tourist from China rejects a hamburger due to unfamiliarity.
B) A child spits out his mashed potatoes because they taste too salty.
C) A teenager grudgingly accepts an offer for an ice cream cone to avoid offending a close friend.
D) An elderly gentleman refuses a peanut butter and jelly sandwich because this food was a staple in the poor family he grew up in.

Question 14

Which of the following classes of nutrients is inorganic?

A) minerals
B) protein
C) carbohydrates
D) vitamins

Question 15

Which of the following groups contains only macronutrients?

A) fat, carbohydrate and calcium
B) fat, protein, and water
C) fat, protein and carbohydrate
D) fat, water and calcium

Question 16

What is the chief reason people choose the foods they eat?

A) cost
B) taste
C) convenience
D) nutritional value

Question 17

A person who eats a bowl of oatmeal for breakfast every day would be displaying a food choice most likely based on which of the following factors?

A) habit
B) availability
C) body image
D) environmental concerns

Question 18

By chemical analysis, which of the following is present in the highest amounts in most foods?

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

Question 19

Which of the following terms refers to any nutrient that is both needed by the body AND must be supplied by foods?

A) a nutraceutical
B) an energy-yielding nutrient
C) an organic nutrient
D) an essential nutrient

Question 20

What is the name for non-nutrient substances found in plant foods that show biological activity in the body?

A) folionutrients
B) inorganic fibres
C) phytochemicals
D) phyllochemicals

Question 21

Which of the following nutrients releases energy during its metabolism?

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

Question 22

In North America, food energy is commonly expressed in kcalories. Which of the following is the international unit for food energy?

A) kilojoules
B) kilograms
C) kilometres
D) kilonewtons

Question 23

How much energy is required to raise the temperature of 1 kilogram of water 1°C?

A) 1 kilocalorie
B) 10 kilocalories
C) 100 kilocalories
D) 1,000 kilocalories

Question 24

A diet for weight loss calls for a daily intake of 1400 kcalories, which includes 30 g of fat. Approximately what percentage of the total energy is contributed by fat?

A) 2.1 percent
B) 8.5 percent
C) 15.0 percent
D) 19.3 percent

Question 25

Gram for gram, which of the following compounds provides the most energy?

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

Question 26

Which of the following is an organic compound?

A) salt
B) water
C) calcium
D) vitamin C

Question 27

Which of the following best describes organic compounds?

A) They are products sold at health food stores.
B) They are products grown without use of pesticides.
C) They are foods having superior nutritional qualities.
D) They are substances with carbon-carbon or carbon-hydrogen bonds.

Question 28

Which of the following is an example of a micronutrient?

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

Question 29

A diet provides a total of 2200 kcalories per day, of which 40 percent of the energy is from fat and 20 percent from protein. How many grams of carbohydrate are contained in the diet?

A) 220 g
B) 285 g
C) 440 g
D) 880 g

Question 30

What is the equivalent volume in millilitres of a half-cup?

A) 50 mL
B) 85 mL
C) 120 mL
D) 200 mL

Question 31

Approximately how many nutrients are considered indispensable in the diet?

A) 10
B) 20
C) 30
D) 40

Question 32

What is the approximate weight, in grams, of a half-cup vegetable serving?

A) 25 g
B) 50 g
C) 75 g
D) 100 g

Question 33

What is the kcalorie value of a meal supplying 110 g of carbohydrates, 25 g of protein, 20 g of fat, and 5 g of alcohol?

A) 160 kcalories
B) 345 kcalories
C) 560 kcalories
D) 755 kcalories

Question 34

If eaten in excess, which of the following would add fat to the body?

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

Question 35

Which of the following is a micronutrient?

A) iron
B) protein
C) alcohol
D) carbohydrate

Question 36

Which of the following nutrient sources yields more energy than 4 kcalories per gram?

A) plant fats
B) plant proteins
C) animal proteins
D) plant carbohydrates

Question 37

Which of the following is an organic nutrient?

A) fat
B) water
C) oxygen
D) calcium

Question 38

Which of the following is a macronutrient?

A) protein
B) calcium
C) vitamin C
D) vitamin D

Question 39

Which of the following best differentiates a non-essential nutrient from an essential nutrient ?

A) It is found in food
B) It is degraded by the body
C) It is made in sufficient quantities by the body
D) It is used to synthesize other compounds in the body

Question 40

Internationally, units of food energy are expressed in which of the following units?

A) newtons
B) degrees Centigrade
C) kilojoules
D) kilocalories

Question 41

Your friend Carrie took a daily supplement of vitamin C for a week following the first signs of a cold and stated that she felt a lot better. Which of the following best describes her experience?

A) an anecdote
B) a blind experiment
C) a human intervention trial
D) a case-control experience

Question 42

Research has found that countries across the world with higher dietary fibre intakes have lower rates of some chronic diseases. Which of the following types of studies does such research refer to?

A) case-control studies
B) epidemiological studies
C) human intervention trials
D) correlation-control studies

Question 43

Overcooking a food is least likely to affect which of the following groups of nutrients?

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

Question 44

Which of the following is a result of the metabolism of macronutrients?

A) Energy is released.
B) Body fat increases.
C) Micronutrients are produced.
D) Body water decreases.

Question 45

Which of the following groups of nutrients contains only minerals?

A) calcium, iron, biotin
B) calcium, sodium, zinc
C) calcium, thiamin, magnesium
D) calcium, phosphorus, folate

Question 46

In the scientific method, what is the name for a statement such as the following? "The researchers anticipate that more of the variation in body weight will be explained by diet than physical activity."

A) the theory
B) the placebo effect
C) the hypothesis
D) the correlation

Question 47

In a study of the effectiveness of vitamin C in reducing the incidence of colds in grade 6 students,, a researcher plans to distribute all the vitamin C pill bottles to the girls and all the placebo pill bottles to the boys. What should the researcher do differently?

A) He should allow the girls and boys to choose whether they want the vitamin C or placebo pills.
B) He should distribute the bottles randomly, and then tell the students what they are getting.
C) He should have students randomly choose the bottles but not tell him what group they received until the end of the study.
D) He should arrange that neither he nor the students knows the contents of the randomly distributed pill bottles.

Question 48

Which of the following differentiates dietary minerals from dietary vitamins?

A) They are inorganic.
B) They yield 4 kcalories per gram.
C) Some are unstable to light.
D) Some may be destroyed during cooking.

Question 49

Which of the following best differentiates dietary vitamins from dietary minerals?

A) They are essential.
B) They are inorganic
C) They are destructible
D) They are kcalorie-free

Question 50

The study of how a person's genes interact with nutrients is known as which of the following?

A) obesogenetics
B) nutritional genomics
C) genetic nutromics
D) nutritional nucleic acid research

Question 51

What is the benefit of using placebos in an experiment?

A) All subjects are similar.
B) All subjects receive a treatment.
C) Neither subjects nor researchers know who is receiving treatment.
D) All subjects will feel some improvement.

Question 52

Who are the subjects in a clinical trial?

A) tissue cells in culture
B) rats, mice or other experimental animals
C) individual human beings
D) populations of human beings

Question 53

What is the benefit of using a large sample size in an experiment?

A) Chance variation is ruled out.
B) There will be no placebo effect.
C) The experiment will not need to be double-blind.
D) The control group will be similar to the experimental group.

Question 54

What is the benefit of using controls in an experiment?

A) The subject group size can be very large.
B) The subjects do not know anything about the experiment.
C) The subjects who are treated are balanced against the placebos.
D) The subjects are similar in all respects except for the treatment being tested.

Question 55

How many different vitamins do we required in our diet?

A) 4
B) 8
C) 10
D) 13

Question 56

What is the meaning of a double-blind experiment?

A) Two groups of subjects take turns getting the control or experimental treatment.
B) Neither subjects nor researchers know which subjects are in the control or experimental group.
C) Subjects know whether they are in the control or experimental group, but the researchers do know.
D) One group of subjects receives placebo treatment twice.

Question 57

Jenny consumes a large meal providing more energy than she expends. Which component of the meal is least likely to be converted to body fat and stored?

A) lean turkey
B) whole grain bread
C) rum
D) diet cola

Question 58

Among the following, which is the major weakness of a laboratory-based study?

A) The costs are usually high.
B) It is difficult to replicate the findings.
C) The results cannot be directly applied to human beings.
D) Experimental variables cannot be easily controlled.

Question 59

In the body, what can the chemical energy in food be converted into?

A) heat
B) light
C) water
D) stored mineral (e.g., bone)

Question 60

How many different minerals are known to be required in our diet?

A) 7
B) 9
C) 12
D) 16

Question 61

The Dietary Reference Intakes may be used for which of the following purposes?

A) to treat people with diet-related disorders
B) to diagnose malnutrition
C) to plan and evaluate diets for healthy people
D) to determine the need for vitamin and mineral fortification of the diet

Question 62

Which of the following sets of values is included in the Dietary Reference Intakes?

A) Adequate Level
B) Estimated Average Intakes
C) Tolerable Upper Intaks
D) Recommended Dietary Allowances

Question 63

Recommended Dietary Allowances can be directly used for which of the following purposes?

A) to measure nutritional status of population groups
B) to assess dietary nutrient adequacy for individuals
C) to plan the diet of a malnourished individual
D) to calculate exact food requirements for most individuals

Question 64

An increase in exercise accompanied by a decrease in body weight is an example of which of the following?

A) a variable effect
B) a cohort finding
C) a randomization effect
D) a negative correlation

Question 65

How does an Adequate Intake (AI) differ from a Recommended Dietary Allowance (RDA)?

A) It exceeds the average requirements, where an RDA does not.
B) It is more tentative than RDA values.
C) It covers the requirement of 100% of the population, where the RDA covers 95%.
D) It serves as nutrient intake goal for populations and RDA for individuals.

Question 66

Which of the following sets of values is included in the Dietary Reference Intakes EXCEPT?

A) AI
B) RDI
C) EAI
D) TUI

Question 67

If a group of people consumed an amount of protein equal to the average requirement for their population group, what percentage would receive insufficient amounts?

A) 2 percent
B) 33 percent
C) 50 percent
D) 98 percent

Question 68

Bob consumes about 2500 kcalories per day, as 150 g of fat, 140 g of carbohydrate, and 150 g of protein. Which of the following revision would be appropriate to help Bob's intake fit within the Acceptable Macronutrient Distribution Ranges?

A) 10 g fat, 20 g protein, 45 g carbohydrate
B) 70 g fat, 156 g protein, 313 g carbohydrate
C) 140 g fat, 150 g protein, 150 g carbohydrate
D) 500 g fat, 750 g protein, 1250 g carbohydrate

Question 69

Before publication in a reputable journal, the findings of a research study must undergo scrutiny by experts in the field. What is the name of the process involved?

A) peer review
B) cohort review
C) replication
D) external validation

Question 70

Which of the following is a purpose of both the Recommended Dietary Allowance and Adequate Intake?

A) setting nutrient goals for individuals
B) identifying toxic intakes of nutrients
C) restoring health of malnourished individuals
D) identifying average requirements to not only prevent deficiency, but support optimal health

Question 71

Recommended Dietary Allowances are calculated based on which of the following amounts?

A) Lower Tolerable Limit
B) Upper Tolerable Limit
C) Adequate Intake
D) Estimated Average Requirement

Question 72

A friend tells you that the dietary reference intakes do NOT apply to her. Which of the following would be an appropriate explanation for this exception?

A) She has a chronic illness.
B) She consumes vitamin and mineral supplements.
C) She eats a traditional Chinese diet.
D) She knows that his recommendations are not necessarily optimal intakes for everybody.

Question 73

Which of the following statements best defines the Tolerable Upper Intake Level of a nutrient?

A) It is the maximum amount allowed for fortifying a food.
B) It is a a level 2 times the RDA or 3 times the AI.
C) It is the maximum allowable amount available in supplement form.
D) It is the maximum amount from all sources that appears safe for most healthy people.

Question 74

A health magazine contacted you for your expert opinion on what measure best describes the amounts of nutrients that should be consumed by healthy people. What should your reply be?

A) The Dietary Reference Intakes because they are a set of nutrient intake values for healthy people in the United States and Canada.
B) The Tolerable Upper Intake Levels because they are the maximum daily amount of a nutrient that appears safe for most healthy people.
C) The Estimated Average Requirements because they reflect the average daily amount of a nutrient required by half of the healthy people of a population.
D) The Recommended Dietary Allowances because they represent the average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people.

Question 75

Which of the following terms refers to the smallest amount of a nutrient, consumed over a prolonged period that maintains a specific function?

A) the nutrient allowance
B) the nutrient requirement
C) the nutrient tolerable limit
D) the nutrient adequate intake

Question 76

Which of the following terms refer to the amount of a nutrient that meets the needs of about 98 percent of a population?

A) Adequate Intake
B) Daily Recommended Value
C) Tolerable Upper Intake Level
D) Recommended Dietary Allowance

Question 77

Which of the following is a feature of the RDA but NOT likely a feature of the AI?

A) It is accepted as a DRI.
B) It serves as nutrient intake goals for individuals
C) It covers 98 percent of the population's nutrient needs
D) It exceeds average requirements.

Question 78

Which statement best describes the aim in setting the RDA for almost all vitamin and mineral intakes?

A) They are set low, to reduce the risk of toxicity.
B) They are set high, to cover virtually all healthy individuals.
C) They are set very high, to cover every single person.
D) They are set at the mean requirement, to cover most healthy individuals.

Question 79

What is the basis for the RDA (Recommended Dietary Allowances)?

A) to exceed the needs of most people by more than 2x in order to protect against inadequacy
B) to exceed the amount needed to prevent deficiency and support optimal health for the average member of the population group
C) to meet the needs for optimal health of almost all healthy people
D) to prevent deficiency diseases in half the population

Question 80

Overeating and gaining body weight is an example of which of the following?

A) variable effect
B) positive correlation
C) theory
D) randomization effect