Deck 1: Nutrition, Food Choices, and Health

Question 1

The main function of carbohydrates is to

A) provide energy.
B) promote growth and development.
C) regulate body processes.
D) prevent cancer.

Answer 1

A

Question 2

Which of the following is characteristic of lipids?

A) Supply 4 kcal 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

Answer 2

C

Question 3

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.

Answer 3

D

Question 4

Water is one of the six classes of essential nutrients.

Question 5

Fiber belongs to the class of nutrients known as

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

Question 6

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

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

Question 7

Recent studies clearly indicate an association between TV advertising of foods and drinks and ________, especially in the United States.

A) dollars spent for food in restaurants
B) purchase of more nutritious products from grocery stores
C) the prevalence of childhood obesity
D) the number of meals eaten at home

Question 8

Which class of nutrients comprises 60% of body weight?

A) Water
B) Protein
C) Carbohydrate
D) Minerals

Question 9

All of the essential nutrients function as regulators of body processes.

Question 10

Which of the following is an essential nutrient?

A) Alcohol
B) Carbohydrates
C) Phytochemicals
D) Zoochemicals

Question 11

Nutrition is

A) the science that links food to health and disease.
B) the study of diet and disease patterns among various populations.
C) the use of dietary supplements to cure diseases.
D) the practice of eating only healthy foods.

Question 12

Which of the following is an example of a phytochemical?

A) Carotenoids
B) Cholesterol
C) Fiber
D) Enzymes

Question 13

Which of the following is the leading nutrition-related cause of death in the United States?

A) Heart disease
B) Cancer
C) Diabetes
D) Pneumonia

Question 14

Recent surveys from the USDA indicate that Americans consume most of their calories from

A) dairy products (milk, ice cream), beverages (sugar-sweetened soft drinks, coffee) and vegetables (French fries).
B) grain products (bread, pizza crust, macaroni, spaghetti), fats and oils (soybean).
C) beverages (bottled water and energy drinks), fruits (apples and bananas), and dairy (cheese and yogurt).
D) meat products (fried chicken and hamburgers), beverages (beer and soda pop), and fried products (donuts and French fries).

Question 15

Which of the following trends has a negative effect on American food habits?

A) More offerings of chicken and fish in restaurants as alternatives to beef
B) Social changes that are leading to a general time shortage for many of us
C) The variety of new, low fat products in the supermarket
D) Widespread availability of information on the nutritional content of fast foods

Question 16

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 17

Minerals can

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

Question 18

Carbohydrates provide ________ kcal per gram.

A) 4
B) 7
C) 9
D) 0

Question 19

The 2015 Food and Health Survey indicated that after taste, ________ is now the number two reason why people choose the food they do.

A) nutrition
B) convenience
C) cost

Question 20

When the cells of the ________ are stimulated, the desire to eat subsides.

A) satiety center of the brain
B) feeding center of the brain
C) pancreas
D) tastebuds of the tongue

Question 21

A kilocalorie is a measure of

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

Question 22

When in Europe, you are told that you are eating a steak weighing 140 grams. This is equivalent to how many ounces?

A) 5 ounces
B) 3920 ounces
C) 8.75 ounces
D) 1.4 ounces

Question 23

Vitamins and minerals ________ be broken down to provide energy.

A) cannot
B) can

Question 24

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

A) 164
B) 124
C) 279
D) 31

Question 25

Which of the following is a complex carbohydrate?

A) Starch
B) Sucrose
C) Fruit sugar
D) Glucose

Question 26

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

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

Question 27

Shelby weighs 70 kilograms, which is ________ pounds.

Question 28

A weight reduction regimen calls for a daily intake of 1400 kcal and 30 grams of fat. Approximately ________% of the total energy is provided by fat.

Question 29

Which is the only class of nutrients that does not function in the regulation of body processes?

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

Question 30

Which of the following contain no calories?

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

Question 31

Which of the following is a function of water?

A) Provides energy
B) Transports nutrients and wastes
C) Structural component of bone
D) Prevents oxidative damage to cell membranes

Question 32

Which of the following includes all energy-yielding substances?

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

Question 33

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

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

Question 34

A meal consisting of a cheeseburger, large fries, and a chocolate shake provides a total of 1120 kcal. Forty-eight percent of the energy in the meal is from carbohydrate and 13% is from protein. How many calories of fat does the meal contain?

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

Question 35

A serving of bleu cheese dressing containing 23 grams of fat would yield ________ kcal from fat.

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

Question 36

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 37

Pat purchases a 2-liter bottle of root beer. This would be approximately

A) 2 quarts.
B) 4 cups.
C) 2 gallons.
D) 2 pints.

Question 38

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 39

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

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

Question 40

Protein

A) is a major component of body structures.
B) supplies 9 kcal per gram.
C) is a significant energy source for humans.
D) functions as a solvent.

Question 41

According to the Food and Nutrition Board (FNB) of the National Academy of Sciences, ________ of calories should come from protein.

A) 20% to 35%
B) 45% to 65%
C) 10% to 35%

Question 42

A ________ is generally a fake medicine used to disguise the treatments of participants in an experiment.

A) placebo
B) control
C) case
D) hypothesis

Question 43

In the ________ experimental design, neither the participants nor the researchers are aware of each participant's assignment (test or placebo) or the outcome of the study until it is completed.

A) animal model
B) case control
C) double-blinded
D) clinical trial

Question 44

Gram for gram, which provides the most energy?

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

Question 45

A large hamburger (e.g., Whopper®) sandwich contains 628 kcal 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 46

A nutrition-related objective from Healthy People 2020 is to reduce

A) the proportion of adults who are obese.
B) the contribution of fruits to the diet.
C) the contribution of whole grains to the diet.
D) the proportion of adults who are at a healthy weight.

Question 47

According to the Food and Nutrition Board (FNB) of the National Academy of Sciences, ________ of calories should come from fat.

A) 20% to 35%
B) 45% to 65%
C) 10% to 35%

Question 48

To reduce their risk for many chronic diseases, Americans should limit their intakes of

A) solid fats.
B) whole grains.
C) phytochemicals.
D) water.

Question 49

Healthy People 2020 was designed to

A) eliminate health disparities, improve access to health education and quality health care, and strengthen public health services.
B) disclose dietary practices that best support health.
C) prevent chronic disease.
D) eliminate dietary inadequacies and excesses, and to encourage healthful practices.

Question 50

Which of the following most accurately describes the term epidemiology?

A) A test made to examine the validity of an educated guess
B) An educated guess by a scientist to explain a phenomenon
C) A study of how disease rates vary among different population groups
D) An explanation for a phenomenon that has numerous lines of evidence to support it

Question 51

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 52

The Freshman 15 is the term used to describe the

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

Question 53

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 fibers.

Question 54

The health status of baby boomers appears lower than that of the previous generation.

Question 55

On average, Americans consume approximately ________% of total calories as fat.

A) 33
B) 20
C) 28
D) 50

Question 56

Over the past 50 years, rates of ________ have declined among American adults.

A) death from cardiovascular disease
B) cardiovascular disease
C) obesity
D) diabetes

Question 57

Which of the following accurately describes the term hypothesis?

A) A test made to examine the validity of an educated guess
B) An educated guess by a scientist to explain a phenomenon
C) A study of how disease rates vary among different population groups
D) An explanation for a phenomenon that has numerous lines of evidence to support it

Question 58

An evaluation of work by professionals of similar competence to the producers of the work to maintain standards of quality and credibility is called

A) compentency check.
B) performance review.
C) independent critique.
D) peer review.

Question 59

The prevalence of obesity has

A) not changed in women but increased in men.
B) not changed in men but increased in women.
C) increased for both men and women.
D) not changed for men or women.

Question 60

According to the Food and Nutrition Board (FNB) of the National Academy of Sciences, ________ of calories should come from carbohydrates.

A) 20% to 35%
B) 45% to 65%
C) 10% to 35%

Question 61

Which of the following is engaging in binge drinking?

A) A woman who drinks two 12-fl oz cans of beer while eating steamed crabs.
B) A man who drinks four shots of whiskey at a bachelor party.
C) A woman who drinks three 5-fl oz glasses of wine at a cocktail party.
D) A man who drinks a six-pack of 12-fl oz bottles of beer at a cookout.

Question 62

Match the following terms with their definitions.

A) Chemical elements used in the body to promote chemical reactions and to form body structures
B) A condition in which blood pressure remains persistently elevated.
C) Substances found in plants that contribute to a reduced risk of cancer or heart disease in people who consume them regularly
D) Compound that speeds the rate of a chemical process but is not altered by the process
E) Organic compounds needed in very small amounts in the diet to help regulate and support chemical reactions in the body
F) The building block for proteins containing carbon, hydrogen, oxygen, and nitrogen
G) An aspect of our lives that may make us more likely to develop a disease
H) Chemical substances in food that contribute to health.
I) Hereditary material that provides the blueprints for the production of cell proteins
J) Heat needed to raise 1 liter of water 1 degree Celsius
Nutrients

Question 63

Match the following units with their equivalent measures.

A) 2.54 centimeters
B) 28 grams
C) 2.2 pounds
D) 1 teaspoon
E) 240 milliliters
1 fluid cup

Question 64

Match the following units with their equivalent measures.

A) 2.54 centimeters
B) 28 grams
C) 2.2 pounds
D) 1 teaspoon
E) 240 milliliters
5 grams (e.g., sugar or salt)

Question 65

Match the following phytochemicals with their main food source.

A) Soybeans, legumes
B) Orange, red, and yellow fruits and vegetables
C) Grapes, peanuts, red wine
D) Flaxseed, berries, whole grains
E) Red, blue, and purple plants (blueberries, eggplant)
F) Citrus fruit, tea, chocolate
G) Garlic, onions, leek
Lignans

Question 66

Match the following units with their equivalent measures.

A) 2.54 centimeters
B) 28 grams
C) 2.2 pounds
D) 1 teaspoon
E) 240 milliliters
1 inch

Question 67

Match the following phytochemicals with their main food source.

A) Soybeans, legumes
B) Orange, red, and yellow fruits and vegetables
C) Grapes, peanuts, red wine
D) Flaxseed, berries, whole grains
E) Red, blue, and purple plants (blueberries, eggplant)
F) Citrus fruit, tea, chocolate
G) Garlic, onions, leek
Resveratrol

Question 68

Long-term consequences of eating disorders include heart irregularities, gastrointestinal dysfunction, and bone loss.

Question 69

Match the following terms with their definitions.

A) Chemical elements used in the body to promote chemical reactions and to form body structures
B) A condition in which blood pressure remains persistently elevated.
C) Substances found in plants that contribute to a reduced risk of cancer or heart disease in people who consume them regularly
D) Compound that speeds the rate of a chemical process but is not altered by the process
E) Organic compounds needed in very small amounts in the diet to help regulate and support chemical reactions in the body
F) The building block for proteins containing carbon, hydrogen, oxygen, and nitrogen
G) An aspect of our lives that may make us more likely to develop a disease
H) Chemical substances in food that contribute to health.
I) Hereditary material that provides the blueprints for the production of cell proteins
J) Heat needed to raise 1 liter of water 1 degree Celsius
Amino acid

Question 70

Match the following phytochemicals with their main food source.

A) Soybeans, legumes
B) Orange, red, and yellow fruits and vegetables
C) Grapes, peanuts, red wine
D) Flaxseed, berries, whole grains
E) Red, blue, and purple plants (blueberries, eggplant)
F) Citrus fruit, tea, chocolate
G) Garlic, onions, leek
Flavonoids

Question 71

Match the following phytochemicals with their main food source.

A) Soybeans, legumes
B) Orange, red, and yellow fruits and vegetables
C) Grapes, peanuts, red wine
D) Flaxseed, berries, whole grains
E) Red, blue, and purple plants (blueberries, eggplant)
F) Citrus fruit, tea, chocolate
G) Garlic, onions, leek
Phytosterols/isoflavones

Question 72

Match the following units with their equivalent measures.

A) 2.54 centimeters
B) 28 grams
C) 2.2 pounds
D) 1 teaspoon
E) 240 milliliters
1 ounce

Question 73

Match the following units with their equivalent measures.

A) 2.54 centimeters
B) 28 grams
C) 2.2 pounds
D) 1 teaspoon
E) 240 milliliters
1 kilogram

Question 74

Match the following phytochemicals with their main food source.

A) Soybeans, legumes
B) Orange, red, and yellow fruits and vegetables
C) Grapes, peanuts, red wine
D) Flaxseed, berries, whole grains
E) Red, blue, and purple plants (blueberries, eggplant)
F) Citrus fruit, tea, chocolate
G) Garlic, onions, leek
Anthocyanosides

Question 75

Match the following phytochemicals with their main food source.

A) Soybeans, legumes
B) Orange, red, and yellow fruits and vegetables
C) Grapes, peanuts, red wine
D) Flaxseed, berries, whole grains
E) Red, blue, and purple plants (blueberries, eggplant)
F) Citrus fruit, tea, chocolate
G) Garlic, onions, leek
Carotenoids

Question 76

Match the following terms with their definitions.

A) Chemical elements used in the body to promote chemical reactions and to form body structures
B) A condition in which blood pressure remains persistently elevated.
C) Substances found in plants that contribute to a reduced risk of cancer or heart disease in people who consume them regularly
D) Compound that speeds the rate of a chemical process but is not altered by the process
E) Organic compounds needed in very small amounts in the diet to help regulate and support chemical reactions in the body
F) The building block for proteins containing carbon, hydrogen, oxygen, and nitrogen
G) An aspect of our lives that may make us more likely to develop a disease
H) Chemical substances in food that contribute to health.
I) Hereditary material that provides the blueprints for the production of cell proteins
J) Heat needed to raise 1 liter of water 1 degree Celsius
Vitamins

Question 77

Match the following phytochemicals with their main food source.

A) Soybeans, legumes
B) Orange, red, and yellow fruits and vegetables
C) Grapes, peanuts, red wine
D) Flaxseed, berries, whole grains
E) Red, blue, and purple plants (blueberries, eggplant)
F) Citrus fruit, tea, chocolate
G) Garlic, onions, leek
Allyl sulfides/organosulfurs

Question 78

Match the following terms with their definitions.

A) Chemical elements used in the body to promote chemical reactions and to form body structures
B) A condition in which blood pressure remains persistently elevated.
C) Substances found in plants that contribute to a reduced risk of cancer or heart disease in people who consume them regularly
D) Compound that speeds the rate of a chemical process but is not altered by the process
E) Organic compounds needed in very small amounts in the diet to help regulate and support chemical reactions in the body
F) The building block for proteins containing carbon, hydrogen, oxygen, and nitrogen
G) An aspect of our lives that may make us more likely to develop a disease
H) Chemical substances in food that contribute to health.
I) Hereditary material that provides the blueprints for the production of cell proteins
J) Heat needed to raise 1 liter of water 1 degree Celsius
Kilocalorie

Question 79

For hydration, sports drinks are superior to water for athletes who participate in

A) continuous workouts lasting more than 60 minutes.
B) workouts in cold weather.
C) strength training.
D) outdoor athletic events.

Question 80

Match the following terms with their definitions.

A) Chemical elements used in the body to promote chemical reactions and to form body structures
B) A condition in which blood pressure remains persistently elevated.
C) Substances found in plants that contribute to a reduced risk of cancer or heart disease in people who consume them regularly
D) Compound that speeds the rate of a chemical process but is not altered by the process
E) Organic compounds needed in very small amounts in the diet to help regulate and support chemical reactions in the body
F) The building block for proteins containing carbon, hydrogen, oxygen, and nitrogen
G) An aspect of our lives that may make us more likely to develop a disease
H) Chemical substances in food that contribute to health.
I) Hereditary material that provides the blueprints for the production of cell proteins
J) Heat needed to raise 1 liter of water 1 degree Celsius
Phytochemicals