Question 1

Which of the following is NOT true about plant-based diets?

Accepted Answer

A)  They tend to use more land to produce than diets with higher amounts of animal products. 
B)  They tend to use less water to produce than diets with higher amounts of animal products. 
C)  They tend to use less energy to produce than diets with higher amounts of animal products. 
D)  They to tend to produce less greenhouse gas emissions than diets with higher amounts of animal products. 
E)  They tend to be healthier than diets with higher amounts of animal products. 
A)  They tend to use more land to produce than diets with higher amounts of animal products. 
B)  They tend to use less water to produce than diets with higher amounts of animal products. 
C)  They tend to use less energy to produce than diets with higher amounts of animal products. 
D)  They to tend to produce less greenhouse gas emissions than diets with higher amounts of animal products. 
E)  They tend to be healthier than diets with higher amounts of animal products. A

Question 2

Undernutrition can be caused by any of the following EXCEPT:

Accepted Answer

A)  insufficient dietary intake of energy. 
B)  insufficient dietary intake of one or more essential nutrients. 
C)  poor absorption of nutrients in the body. 
D)  inadequate access to ultra-processed foods. 
E)  poor use of nutrients in the body. 
A)  insufficient dietary intake of energy. 
B)  insufficient dietary intake of one or more essential nutrients. 
C)  poor absorption of nutrients in the body. 
D)  inadequate access to ultra-processed foods. 
E)  poor use of nutrients in the body. D

Question 3

Promoting clean water as means of reducing risk of illness supports which dimension of food security?

Accepted Answer

A)  availability 
B)  access 
C)  utilization 
D)  stability 
E)  All of these are correct. 
A)  availability 
B)  access 
C)  utilization 
D)  stability 
E)  All of these are correct. C

Question 4

The labeling term that indicates a food has been processed using no synthetic pesticides or fertilizers is:

Accepted Answer

A)  enriched. 
B)  fortified. 
C)  sustainable. 
D)  organic. 
E)  nutrient dense. 
A)  enriched. 
B)  fortified. 
C)  sustainable. 
D)  organic. 
E)  nutrient dense.

Question 5

A reduction in the number of varieties of potatoes grown across the world is an example of reduced:

Accepted Answer

A)  greenhouse gases. 
B)  food security. 
C)  biodiversity. 
D)  deforestation. 
E)  nutrition security 
A)  greenhouse gases. 
B)  food security. 
C)  biodiversity. 
D)  deforestation. 
E)  nutrition security

Question 6

Food loss and waste remove about _____ of food meant for human consumption globally.

Accepted Answer

A)  25% 
B)  33% 
C)  50% 
D)  65% 
E)  75% 
A)  25% 
B)  33% 
C)  50% 
D)  65% 
E)  75%

Question 7

Water shortages may be caused by all of the following EXCEPT:

Accepted Answer

A)  drought. 
B)  flood. 
C)  pollution. 
D)  overuse of water. 
E)  All of these are contributors to water shortages. 
A)  drought. 
B)  flood. 
C)  pollution. 
D)  overuse of water. 
E)  All of these are contributors to water shortages.

Question 8

Cutting back on consumption of _____ can significantly improve the sustainability of a person's diet.

Accepted Answer

A)  grains 
B)  dairy 
C)  fish 
D)  vegetables 
E)  red meat 
A)  grains 
B)  dairy 
C)  fish 
D)  vegetables 
E)  red meat

Question 9

Which of the following is NOT a food assistance program in the United States?

Accepted Answer

A)  Special Supplemental Program for Women, Infants, and Children (WI
C)  
B)  Supplemental Nutrition Assistance Program (SNAP) 
C)  National School Breakfast Program 
D)  National School Lunch Program 
E)  Medicare 
A)  Special Supplemental Program for Women, Infants, and Children (WI
C)  
B)  Supplemental Nutrition Assistance Program (SNAP) 
C)  National School Breakfast Program 
D)  National School Lunch Program 
E)  Medicare

Question 10

What are the four dimensions of food insecurity?

Accepted Answer

access, av

Question 11

Which of the following is NOT a social component of sustainability?

Accepted Answer

A)  empowerment of women 
B)  enhancement of rural communities 
C)  available culturally acceptable foods 
D)  preservation of food traditions 
E)  fair wages for farmers 
A)  empowerment of women 
B)  enhancement of rural communities 
C)  available culturally acceptable foods 
D)  preservation of food traditions 
E)  fair wages for farmers

Question 12

The "triple burden" of malnutrition includes:

Accepted Answer

A)  hunger, micronutrient deficiencies, and overnutrition. 
B)  access, availability, and utilization. 
C)  stability, utilization, and access. 
D)  immunizations, micronutrient deficiencies, and hunger. 
E)  overnutrition, obesity, and hunger. 
A)  hunger, micronutrient deficiencies, and overnutrition. 
B)  access, availability, and utilization. 
C)  stability, utilization, and access. 
D)  immunizations, micronutrient deficiencies, and hunger. 
E)  overnutrition, obesity, and hunger.

Question 13

A sustainable food system needs:

Accepted Answer

A)  uncontrolled population growth. 
B)  a safe and secure food supply. 
C)  rapid climate change. 
D)  constant drought. 
E)  one-crop megafarms. 
A)  uncontrolled population growth. 
B)  a safe and secure food supply. 
C)  rapid climate change. 
D)  constant drought. 
E)  one-crop megafarms.

Question 14

Approximately _____ of children worldwide are overweight or obese.

Accepted Answer

A)  10% 
B)  13% 
C)  18% 
D)  22% 
E)  28% 
A)  10% 
B)  13% 
C)  18% 
D)  22% 
E)  28%

Question 15

In which part of the world is undernourishment most concentrated?

Accepted Answer

A)  North America 
B)  South America 
C)  Asia 
D)  Europe 
E)  Africa 
A)  North America 
B)  South America 
C)  Asia 
D)  Europe 
E)  Africa

Question 16

Which of the following food categories is associated with the greatest greenhouse gas emissions in the U.S. food supply?

Accepted Answer

A)  dairy 
B)  red meat 
C)  poultry 
D)  fruits and vegetables 
E)  fish 
A)  dairy 
B)  red meat 
C)  poultry 
D)  fruits and vegetables 
E)  fish

Question 17

It is estimated that demand for food will rise by approximately 70% to 100% by 2050. Which of the following factors will contribute most to increasing demand?

Accepted Answer

A)  population growth 
B)  civil unrest 
C)  unemployment 
D)  falling incomes 
E)  existing food insecurity 
A)  population growth 
B)  civil unrest 
C)  unemployment 
D)  falling incomes 
E)  existing food insecurity

Question 18

The term _____ refers to practices, policies, and provisions to ensure that people have access to sufficient, safe, and nutritious foods for an active and healthy life.

Accepted Answer

A)  food safety 
B)  food security 
C)  nourishment 
D)  sustainability 
E)  nutrition security 
A)  food safety 
B)  food security 
C)  nourishment 
D)  sustainability 
E)  nutrition security

Question 19

Which of the following is a potential risk of growing and consuming genetically modified foods?

Accepted Answer

A)  The food tastes better, so people eat more. 
B)  The food lasts longer but loses nutritional benefits. 
C)  A plant food could produce a protein that is allergenic to some people. 
D)  The food may be infested with pests. 
E)  The food may absorb too much water and cause bloating. 
A)  The food tastes better, so people eat more. 
B)  The food lasts longer but loses nutritional benefits. 
C)  A plant food could produce a protein that is allergenic to some people. 
D)  The food may be infested with pests. 
E)  The food may absorb too much water and cause bloating.

Question 20

List three strategies a person could use to improve the sustainability of the diet.

Accepted Answer

Answers may include eat less m

Which of the following is NOT true about plant-based diets?

Undernutrition can be caused by any of the following EXCEPT:

Promoting clean water as means of reducing risk of illness supports which dimension of food security?

The labeling term that indicates a food has been processed using no synthetic pesticides or fertilizers is:

A reduction in the number of varieties of potatoes grown across the world is an example of reduced:

Food loss and waste remove about _____ of food meant for human consumption globally.

Water shortages may be caused by all of the following EXCEPT:

Cutting back on consumption of _____ can significantly improve the sustainability of a person's diet.

Which of the following is NOT a food assistance program in the United States?

What are the four dimensions of food insecurity?

Which of the following is NOT a social component of sustainability?

The "triple burden" of malnutrition includes:

A sustainable food system needs:

Approximately _____ of children worldwide are overweight or obese.

In which part of the world is undernourishment most concentrated?

Which of the following food categories is associated with the greatest greenhouse gas emissions in the U.S. food supply?

It is estimated that demand for food will rise by approximately 70% to 100% by 2050. Which of the following factors will contribute most to increasing demand?

The term _____ refers to practices, policies, and provisions to ensure that people have access to sufficient, safe, and nutritious foods for an active and healthy life.

Which of the following is a potential risk of growing and consuming genetically modified foods?

List three strategies a person could use to improve the sustainability of the diet.

The Science and Scope of Nutrition Eating for a Lifetime: a New Field in Nutrition Research Is Revealing Surprising Details About How Food Affects Our Genes

Healthy Diets

Digestive System and Digestive Disorders

Carbohydrates,

The Lipids

Protein

Fat-Soluble Vitamins

Water-Soluble Vitamins

Major Minerals and Water

Trace Minerals

Energy Balance and Obesitythe Sitting Disease: Understand the Causes and Consequences of Obesity

Nutrition and Fitness

Nutrition Through the College Years

Spotlight H: Food Safety

Filters

Exam 14: Global Nutrition: Food Security and Sustainability

Which of the following is NOT true about plant-based diets?

Undernutrition can be caused by any of the following EXCEPT:

Promoting clean water as means of reducing risk of illness supports which dimension of food security?

The labeling term that indicates a food has been processed using no synthetic pesticides or fertilizers is:

A reduction in the number of varieties of potatoes grown across the world is an example of reduced:

Food loss and waste remove about _____ of food meant for human consumption globally.

Water shortages may be caused by all of the following EXCEPT:

Cutting back on consumption of _____ can significantly improve the sustainability of a person's diet.

Which of the following is NOT a food assistance program in the United States?

What are the four dimensions of food insecurity?

Which of the following is NOT a social component of sustainability?

The "triple burden" of malnutrition includes:

A sustainable food system needs:

Approximately _____ of children worldwide are overweight or obese.

In which part of the world is undernourishment most concentrated?

Which of the following food categories is associated with the greatest greenhouse gas emissions in the U.S. food supply?

It is estimated that demand for food will rise by approximately 70% to 100% by 2050. Which of the following factors will contribute most to increasing demand?

The term _____ refers to practices, policies, and provisions to ensure that people have access to sufficient, safe, and nutritious foods for an active and healthy life.

Which of the following is a potential risk of growing and consuming genetically modified foods?

List three strategies a person could use to improve the sustainability of the diet.

The Science and Scope of Nutrition Eating for a Lifetime: a New Field in Nutrition Research Is Revealing Surprising Details About How Food Affects Our Genes

Healthy Diets

Digestive System and Digestive Disorders

Carbohydrates,

The Lipids

Protein

Fat-Soluble Vitamins

Water-Soluble Vitamins

Major Minerals and Water

Trace Minerals

Energy Balance and Obesitythe Sitting Disease: Understand the Causes and Consequences of Obesity

Nutrition and Fitness

Nutrition Through the College Years

Spotlight H: Food Safety

Filters