Question 1

Match the following terms with their definitions.
-Kilocalorie

Accepted Answer

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 
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 J

Question 2

Match the following phytochemicals with their main food source.
-Anthocyanosides

Accepted Answer

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 
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 E

Question 3

Match the following terms with their definitions.
-Obesity

Accepted Answer

A) Compound secreted into the bloodstream that acts to control the function of distant cells 
B) A condition characterized by excess body fat 
C) Physiological (internal) drive to find and eat food, mostly regulated by innate cues to eating 
D) State in which there is no longer a desire to eat; a feeling of satisfaction 
E) Psychological (external) influences that encourage us to find and eat food 
A) Compound secreted into the bloodstream that acts to control the function of distant cells 
B) A condition characterized by excess body fat 
C) Physiological (internal) drive to find and eat food, mostly regulated by innate cues to eating 
D) State in which there is no longer a desire to eat; a feeling of satisfaction 
E) Psychological (external) influences that encourage us to find and eat food B

Question 4

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

Accepted Answer

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

Question 5

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

Accepted Answer

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 
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 6

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

Accepted Answer

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

Question 7

Match the following phytochemicals with their main food source.
-Carotenoids

Accepted Answer

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 
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

Question 8

Match the following terms with their definitions.
-Minerals

Accepted Answer

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 
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

Question 9

The main function of carbohydrates is to

Accepted Answer

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

Question 10

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

Accepted Answer

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

Question 11

Fiber belongs to the class of nutrients known as

Accepted Answer

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

Question 12

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

Accepted Answer

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. 
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 13

Which of the following is a function of water?

Accepted Answer

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

Question 14

Match the following phytochemicals with their main food source.
-Phytosterols/isoflavones

Accepted Answer

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 
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

Question 15

Match the following terms with their definitions.
-Hunger

Accepted Answer

A) Compound secreted into the bloodstream that acts to control the function of distant cells 
B) A condition characterized by excess body fat 
C) Physiological (internal) drive to find and eat food, mostly regulated by innate cues to eating 
D) State in which there is no longer a desire to eat; a feeling of satisfaction 
E) Psychological (external) influences that encourage us to find and eat food 
A) Compound secreted into the bloodstream that acts to control the function of distant cells 
B) A condition characterized by excess body fat 
C) Physiological (internal) drive to find and eat food, mostly regulated by innate cues to eating 
D) State in which there is no longer a desire to eat; a feeling of satisfaction 
E) Psychological (external) influences that encourage us to find and eat food

Question 16

Which of the following is an essential nutrient?

Accepted Answer

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

Question 17

Which of the following is characteristic of lipids?

Accepted Answer

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 
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

Question 18

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?

Accepted Answer

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

Question 19

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

Accepted Answer

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

Question 20

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.

Accepted Answer

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

Match the following terms with their definitions. -Kilocalorie

Match the following phytochemicals with their main food source. -Anthocyanosides

Match the following terms with their definitions. -Obesity

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

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

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

Match the following phytochemicals with their main food source. -Carotenoids

Match the following terms with their definitions. -Minerals

The main function of carbohydrates is to

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

Fiber belongs to the class of nutrients known as

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

Which of the following is a function of water?

Match the following phytochemicals with their main food source. -Phytosterols/isoflavones

Match the following terms with their definitions. -Hunger

Which of the following is an essential nutrient?

Which of the following is characteristic of lipids?

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?

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

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.

Designing a Healthy Dietary Pattern

The Human Body: a Nutrition Perspective

Carbohydrates

Lipids

Proteins

Energy Balance and Weight Control

Vitamins

Water and Minerals

Nutrition: Fitness and Sports

Eating Disorders

Global Nutrition

Protecting Our Food Supply

Nutrition During Pregnancy and Breastfeeding

Nutrition From Infancy Through Adolescence

Nutrition During Adulthood

Filters

Exam 1: Nutrition, Food Choices, and Health

Match the following terms with their definitions. -Kilocalorie

Match the following phytochemicals with their main food source. -Anthocyanosides

Match the following terms with their definitions. -Obesity

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

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

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

Match the following phytochemicals with their main food source. -Carotenoids

Match the following terms with their definitions. -Minerals

The main function of carbohydrates is to

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

Fiber belongs to the class of nutrients known as

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

Which of the following is a function of water?

Match the following phytochemicals with their main food source. -Phytosterols/isoflavones

Match the following terms with their definitions. -Hunger

Which of the following is an essential nutrient?

Which of the following is characteristic of lipids?

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?

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

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.

Designing a Healthy Dietary Pattern

The Human Body: a Nutrition Perspective

Carbohydrates

Lipids

Proteins

Energy Balance and Weight Control

Vitamins

Water and Minerals

Nutrition: Fitness and Sports

Eating Disorders

Global Nutrition

Protecting Our Food Supply

Nutrition During Pregnancy and Breastfeeding

Nutrition From Infancy Through Adolescence

Nutrition During Adulthood

Filters