Question 1

A kilocalorie is a measure of

Accepted Answer

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

Question 2

Minerals can

Accepted Answer

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

Question 3

Which of the following are substances in plant foods that are not digested in the stomach or small intestine?

Accepted Answer

A)  Dextrose 
B)  Disaccharides 
C)  Dietary fiber 
D)  Simple sugars 
A)  Dextrose 
B)  Disaccharides 
C)  Dietary fiber 
D)  Simple sugars

Question 4

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.

Accepted Answer

The answer of A weight reduction regimen calls for a...

Question 5

Match the following terms with their definitions.
-Enzyme

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 6

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

Accepted Answer

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

Question 7

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

Accepted Answer

A)  nutrition 
B)  convenience 
C)  cost 
A)  nutrition 
B)  convenience 
C)  cost

Question 8

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

Accepted Answer

A) True 
 B)False

Question 9

Match the following terms with their definitions.
-Genes

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 10

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

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 11

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

Accepted Answer

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

Question 12

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

Accepted Answer

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

Question 13

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

Accepted Answer

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

Question 14

Shelby weighs 70 kilograms, which is ________ pounds.

Accepted Answer

The answer of Shelby weighs 70 kilograms, which is ________...

Question 15

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

Accepted Answer

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

Question 16

Match the following terms with their definitions.
-Phytochemicals

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 17

Which of the following includes all energy-yielding substances?

Accepted Answer

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

Question 18

Match the following units with their equivalent measures.
-1 fluid cup

Accepted Answer

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

Question 19

Which of the following is true about the North American diet?

Accepted Answer

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. 
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 20

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.

Accepted Answer

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

A kilocalorie is a measure of

Minerals can

Which of the following are substances in plant foods that are not digested in the stomach or small intestine?

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.

Match the following terms with their definitions. -Enzyme

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

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

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

Match the following terms with their definitions. -Genes

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

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

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

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

Shelby weighs 70 kilograms, which is ________ pounds.

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

Match the following terms with their definitions. -Phytochemicals

Which of the following includes all energy-yielding substances?

Match the following units with their equivalent measures. -1 fluid cup

Which of the following is true about the North American diet?

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.

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

A kilocalorie is a measure of

Minerals can

Which of the following are substances in plant foods that are not digested in the stomach or small intestine?

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.

Match the following terms with their definitions. -Enzyme

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

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

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

Match the following terms with their definitions. -Genes

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

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

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

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

Shelby weighs 70 kilograms, which is ________ pounds.

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

Match the following terms with their definitions. -Phytochemicals

Which of the following includes all energy-yielding substances?

Match the following units with their equivalent measures. -1 fluid cup

Which of the following is true about the North American diet?

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.

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