Question 1

The body's main storage form of carbohydrate is

Accepted Answer

A)  glycogen. 
B)  glycerol. 
C)  glucagon. 
D)  glucose. 
A)  glycogen. 
B)  glycerol. 
C)  glucagon. 
D)  glucose. A

Question 2

Which is least likely to be a primary cause of malnutrition?

Accepted Answer

A)  Conditions of poverty 
B)  Prolonged hospitalization 
C)  Homelessness 
D)  Exercise 
A)  Conditions of poverty 
B)  Prolonged hospitalization 
C)  Homelessness 
D)  Exercise D

Question 3

Mr.Katz.who is 48 years old.is admitted to the hospital with a fracture to his left hip.He weighs 248 lb (54 lb above his desired weight).He is considered to be in a state of overnutrition.The statement most true regarding his state of overnutrition is that

Accepted Answer

A)  desired nutrients are consumed in excess amounts without the risk of malnutrition. 
B)  because excess body fat is evident and excess calories are consumed, there is no risk of nutrient deficiency leading to malnutrition. 
C)  even though excess body fat and excess nutrient intake are evident, there still may be a risk for some type of nutrient deficiency leading to malnutrition. 
D)  excess body weight may or may not be present along with excess consumption of carbohydrates and fat, which results in inadequate vitamin and mineral intake. 
A)  desired nutrients are consumed in excess amounts without the risk of malnutrition. 
B)  because excess body fat is evident and excess calories are consumed, there is no risk of nutrient deficiency leading to malnutrition. 
C)  even though excess body fat and excess nutrient intake are evident, there still may be a risk for some type of nutrient deficiency leading to malnutrition. 
D)  excess body weight may or may not be present along with excess consumption of carbohydrates and fat, which results in inadequate vitamin and mineral intake. C

Question 4

The number of kilocalories from protein in a sandwich that contains 15 g protein is _____ kcal.

Accepted Answer

A)  45 
B)  60 
C)  75 
D)  135 
A)  45 
B)  60 
C)  75 
D)  135

Question 5

Which of the following is the most accurate statement regarding the functions of protein?

Accepted Answer

A)  Proteins can be a primary fuel source even if there is adequate carbohydrate intake. 
B)  Proteins are a necessary nutrient to provide energy for the body in times of stress. 
C)  Proteins can be used as coenzyme factors during cell metabolism. 
D)  Proteins are essential to building and repairing tissues within the body. 
A)  Proteins can be a primary fuel source even if there is adequate carbohydrate intake. 
B)  Proteins are a necessary nutrient to provide energy for the body in times of stress. 
C)  Proteins can be used as coenzyme factors during cell metabolism. 
D)  Proteins are essential to building and repairing tissues within the body.

Question 6

The number of kilocalories from fat in a sandwich that contains 22 g fat is _____ kcal.

Accepted Answer

A)  88 
B)  132 
C)  154 
D)  198 
A)  88 
B)  132 
C)  154 
D)  198

Question 7

A patient requires a nutrition assessment.The most appropriate professional to perform the assessment is a

Accepted Answer

A)  physician. 
B)  nurse. 
C)  public health nutritionist. 
D)  registered dietitian. 
A)  physician. 
B)  nurse. 
C)  public health nutritionist. 
D)  registered dietitian.

Question 8

The dietary regimen that would provide optimal nutrition for a person who is recovering from an extended illness is a diet

Accepted Answer

A)  low in protein, fat, and carbohydrates; high in minerals and vitamins; and very low in fiber. 
B)  providing adequate amounts of carbohydrates, protein, fat, minerals, and vitamins along with adequate water and fiber. 
C)  high in protein, fiber, and fluid; low in carbohydrates; and adequate in vitamins and minerals. 
D)  with essential amounts of vitamins and minerals; high in protein; and low in fat, carbohydrates, and fiber. 
A)  low in protein, fat, and carbohydrates; high in minerals and vitamins; and very low in fiber. 
B)  providing adequate amounts of carbohydrates, protein, fat, minerals, and vitamins along with adequate water and fiber. 
C)  high in protein, fiber, and fluid; low in carbohydrates; and adequate in vitamins and minerals. 
D)  with essential amounts of vitamins and minerals; high in protein; and low in fat, carbohydrates, and fiber.

Question 9

The person most at risk for malnutrition would be a(n)

Accepted Answer

A)  active young adult who eats three to five servings of fruits and vegetables along with lean meats and fish and complex carbohydrates and exercises three times a week. 
B)  young child who refuses to eat peas, green beans, and broccoli but loves fruits and other vegetables. 
C)  middle-aged man undergoing chemotherapy for leukemia and who is having difficulty eating solid food. 
D)  young weight lifter who has recently undergone surgery for a compound fracture of his left femur. 
A)  active young adult who eats three to five servings of fruits and vegetables along with lean meats and fish and complex carbohydrates and exercises three times a week. 
B)  young child who refuses to eat peas, green beans, and broccoli but loves fruits and other vegetables. 
C)  middle-aged man undergoing chemotherapy for leukemia and who is having difficulty eating solid food. 
D)  young weight lifter who has recently undergone surgery for a compound fracture of his left femur.

Question 10

You are asked to help plan meals for a local monthly community dinner meeting for the elderly.The tool that would be most helpful for planning healthy meals is the

Accepted Answer

A)  Dietary Reference Intakes. 
B)  Dietary Guidelines for Americans. 
C)  MyPlate food guidance system. 
D)  basic four food groups. 
A)  Dietary Reference Intakes. 
B)  Dietary Guidelines for Americans. 
C)  MyPlate food guidance system. 
D)  basic four food groups.

Question 11

The main nutrients involved in metabolic regulation and control are

Accepted Answer

A)  water and vitamins. 
B)  vitamins and minerals. 
C)  vitamins and fatty acids. 
D)  minerals and carbohydrates. 
A)  water and vitamins. 
B)  vitamins and minerals. 
C)  vitamins and fatty acids. 
D)  minerals and carbohydrates.

Question 12

A 65-year-old man requires 2000 kcal/day without any specific fat or carbohydrate requirements.The approximate number of kilocalories per day from fat that his diet should provide is _____ kcal/day.

Accepted Answer

A)  400 to 700 
B)  100 to 300 
C)  500 to 800 
D)  900 to 1200 
A)  400 to 700 
B)  100 to 300 
C)  500 to 800 
D)  900 to 1200

Question 13

The Dietary Reference Intakes (DRIs)are developed by the

Accepted Answer

A)  U.S. Public Health Service. 
B)  U.S. Food and Drug Administration (FD
A) . 
C)  Food and Nutrition Board of the Institute of Medicine 
D)  National Institutes of Health (NIH). 
A)  U.S. Public Health Service. 
B)  U.S. Food and Drug Administration (FD
A) . 
C)  Food and Nutrition Board of the Institute of Medicine 
D)  National Institutes of Health (NIH).

Question 14

The Dietary Reference Intakes (DRIs)address the nutrient needs of

Accepted Answer

A)  all adults. 
B)  most healthy population groups. 
C)  minority ethnic groups. 
D)  pregnant women, infants, and children. 
A)  all adults. 
B)  most healthy population groups. 
C)  minority ethnic groups. 
D)  pregnant women, infants, and children.

Question 15

The nutrients that provide the body with its primary source of fuel for energy are

Accepted Answer

A)  vitamins. 
B)  minerals. 
C)  fiber. 
D)  carbohydrates. 
A)  vitamins. 
B)  minerals. 
C)  fiber. 
D)  carbohydrates.

Question 16

The goal of the MyPlate food guide is to promote

Accepted Answer

A)  variety, proportion moderation, gradual improvements, and physical activity. 
B)  physical activity, portion control, daily blood pressure monitoring, and gradual improvements in health. 
C)  portion control, daily physical activity, daily glucose monitoring, moderation, and variety. 
D)  variety, moderation, weighing food portions, daily blood pressure monitoring, and glucose monitoring. 
A)  variety, proportion moderation, gradual improvements, and physical activity. 
B)  physical activity, portion control, daily blood pressure monitoring, and gradual improvements in health. 
C)  portion control, daily physical activity, daily glucose monitoring, moderation, and variety. 
D)  variety, moderation, weighing food portions, daily blood pressure monitoring, and glucose monitoring.

Question 17

Overnutrition is characterized by

Accepted Answer

A)  overeating at a meal. 
B)  excess nutrient and energy intake over time. 
C)  eating a diet with too much variety. 
D)  using dietary supplements. 
A)  overeating at a meal. 
B)  excess nutrient and energy intake over time. 
C)  eating a diet with too much variety. 
D)  using dietary supplements.

Question 18

The basic building units of protein are called _____ acids.

Accepted Answer

A)  fatty 
B)  amino 
C)  nucleic 
D)  carboxyl 
A)  fatty 
B)  amino 
C)  nucleic 
D)  carboxyl

Question 19

C.G.is a 45-year-old man who has a history of diabetes.and the dietary history reveals that he enjoys a good breakfast with whole grain cereal and fruit.For lunch.he usually eats soup or an entrée consisting of a salad and meat along with 2% milk and a sugary soda.He usually has an afternoon snack of chips and sugary soda.and dinner is eaten at a restaurant most days of the week where he chooses steaks.hamburgers.and fries or onion rings along with a salad and a beer or other high-calorie beverage.One of the most important recommendations for C.G.would be

Accepted Answer

A)  to not eat at restaurants on a regular basis unless he chooses salads only along with water. 
B)  to continue with whole grains, lean proteins, and vegetables, and replace sugary sodas with sugar-free beverages. 
C)  to drink skim milk and eliminate soups, replacing them with fatty fish five meals a week. 
D)  to enjoy his diet as is but encourage adequate amounts of exercise throughout the week. 
A)  to not eat at restaurants on a regular basis unless he chooses salads only along with water. 
B)  to continue with whole grains, lean proteins, and vegetables, and replace sugary sodas with sugar-free beverages. 
C)  to drink skim milk and eliminate soups, replacing them with fatty fish five meals a week. 
D)  to enjoy his diet as is but encourage adequate amounts of exercise throughout the week.

Question 20

You are asked to explain the Dietary Guidelines for Americans to an adult community education class at the local college.The most appropriate areas to cover in teaching this topic include

Accepted Answer

A)  appropriate amounts of sodium, saturated fat, cholesterol, trans-fatty acids, whole grains, and alcohol. 
B)  adequate calories and protein for weight maintenance, smoking cessation, herbal supplements, and food fads. 
C)  the importance of low-carbohydrate diets, smoking cessation, herbal supplements, appropriate food groups, and sodium and potassium. 
D)  food security, weight maintenance, glucose monitoring, and blood pressure monitoring technique. 
A)  appropriate amounts of sodium, saturated fat, cholesterol, trans-fatty acids, whole grains, and alcohol. 
B)  adequate calories and protein for weight maintenance, smoking cessation, herbal supplements, and food fads. 
C)  the importance of low-carbohydrate diets, smoking cessation, herbal supplements, appropriate food groups, and sodium and potassium. 
D)  food security, weight maintenance, glucose monitoring, and blood pressure monitoring technique.

Exam 1: Food Nutrition and Health

The body's main storage form of carbohydrate is

Which is least likely to be a primary cause of malnutrition?

Mr.Katz.who is 48 years old.is admitted to the hospital with a fracture to his left hip.He weighs 248 lb (54 lb above his desired weight).He is considered to be in a state of overnutrition.The statement most true regarding his state of overnutrition is that

The number of kilocalories from protein in a sandwich that contains 15 g protein is _____ kcal.

Which of the following is the most accurate statement regarding the functions of protein?

The number of kilocalories from fat in a sandwich that contains 22 g fat is _____ kcal.

A patient requires a nutrition assessment.The most appropriate professional to perform the assessment is a

The dietary regimen that would provide optimal nutrition for a person who is recovering from an extended illness is a diet

The person most at risk for malnutrition would be a(n)

You are asked to help plan meals for a local monthly community dinner meeting for the elderly.The tool that would be most helpful for planning healthy meals is the

The main nutrients involved in metabolic regulation and control are

A 65-year-old man requires 2000 kcal/day without any specific fat or carbohydrate requirements.The approximate number of kilocalories per day from fat that his diet should provide is _____ kcal/day.

The Dietary Reference Intakes (DRIs)are developed by the

The Dietary Reference Intakes (DRIs)address the nutrient needs of

The nutrients that provide the body with its primary source of fuel for energy are

The goal of the MyPlate food guide is to promote

Overnutrition is characterized by

The basic building units of protein are called _____ acids.

You are asked to explain the Dietary Guidelines for Americans to an adult community education class at the local college.The most appropriate areas to cover in teaching this topic include

Carbohydrates

Fats

Proteins

Digestion Absorption and Metabolism

Energy Balance

Vitamins

Minerals

Water and Electrolyte Balance

Nutrition during Pregnancy and Lactation

Nutrition during Infancy Childhood and Adolescence

Nutrition for Adults: The Early Middle and Later Years

Community Food Supply and Health

Food Habits and Cultural Patterns

Weight Management

Nutrition and Physical Fitness

Nutrition Care

Gastrointestinal and Accessory Organ Problems

Coronary Heart Disease and Hypertension

Diabetes Mellitus

Kidney Disease

Surgery and Nutrition Support

Nutrition Support in Cancer and HIV

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