Question 1

AIs _____.​

Accepted Answer

A) ​were established for a few nutrients for which too few reliable scientific studies have been done to establish an RDA 
B) were established for nutrients that are less important for growth and health than other nutrientsc 
C) were established for nutrients that are needed in very small amounts in the diet​ 
D) are recommended intakes for nutrients for which there are no ULs 
E) ​are recommended intakes for those with chronic diseases 
A) ​were established for a few nutrients for which too few reliable scientific studies have been done to establish an RDA 
B) were established for nutrients that are less important for growth and health than other nutrientsc 
C) were established for nutrients that are needed in very small amounts in the diet​ 
D) are recommended intakes for nutrients for which there are no ULs 
E) ​are recommended intakes for those with chronic diseases A

Question 2

What is the national health goal rate of food insecurity in the United States?​

Accepted Answer

A) ​2% 
B) 6% 
C) 9% 
D) 12% 
E) ​14% 
A) ​2% 
B) 6% 
C) 9% 
D) 12% 
E) ​14% B

Question 3

​Which sequence of events correctly describes the development of a nutrient deficiency?

Accepted Answer

A) tissue stores of the nutrient are depleted; blood levels of the nutrient decrease; physical signs and symptoms; long-term impairment of health 
B) physical signs and symptoms; tissue stores of the nutrient are depleted; impaired cellular functions; long-term impairment of health 
C) long-term impairment of health; physical signs and symptoms; tissue stores of the nutrient are depleted; blood levels of the nutrient decrease 
D) decreased nutrient availability to cells; long-term impairment of health; physical signs and symptoms; tissue stores of the nutrient are depleted 
E) ​impaired cellular functions; blood levels of the nutrient decrease; tissue stores of the nutrient are depleted; physical signs and symptoms 
A) tissue stores of the nutrient are depleted; blood levels of the nutrient decrease; physical signs and symptoms; long-term impairment of health 
B) physical signs and symptoms; tissue stores of the nutrient are depleted; impaired cellular functions; long-term impairment of health 
C) long-term impairment of health; physical signs and symptoms; tissue stores of the nutrient are depleted; blood levels of the nutrient decrease 
D) decreased nutrient availability to cells; long-term impairment of health; physical signs and symptoms; tissue stores of the nutrient are depleted 
E) ​impaired cellular functions; blood levels of the nutrient decrease; tissue stores of the nutrient are depleted; physical signs and symptoms A

Question 4

Match each term with the appropriate definition.​
-food security​

Accepted Answer

A) the study of foods,their nutrients and other chemical constituents,and the effects that foods and food constituents have on health 
B) access at all times to a sufficient supply of safe,nutritious foods 
C) limited or uncertain availability of safe,nutritious foods-or the inability to acquire foods in a socially acceptable way 
D) unit of measure of the amount of energy supplied by food 
E) chemical substances in food that are used by the body for growth and health
F)chemical substances in plants that give them their color and flavor; some perform important functions in the human body
G)chemical substances that prevent or repair damage to cells caused by exposure to oxidizing agents
H)nutrients required for normal growth and health that the body can generally not produce,or produce in sufficient amounts 
I)nutrients required for normal growth and health that the body can manufacture in sufficient quantities from other components of the diet
J)the chemical changes that take place in the body
K)poor nutrition resulting from an excess or lack of calories or nutrients
L)slow-developing,long-lasting diseases that are not contagious
M)foods that contain relatively high amounts of nutrients compared to their calorie value
N)foods that provide an excess of calories in relation to nutrients
O)foods that provide relatively high levels of calories per unit weight of the food 
A) the study of foods,their nutrients and other chemical constituents,and the effects that foods and food constituents have on health 
B) access at all times to a sufficient supply of safe,nutritious foods 
C) limited or uncertain availability of safe,nutritious foods-or the inability to acquire foods in a socially acceptable way 
D) unit of measure of the amount of energy supplied by food 
E) chemical substances in food that are used by the body for growth and health
F)chemical substances in plants that give them their color and flavor; some perform important functions in the human body
G)chemical substances that prevent or repair damage to cells caused by exposure to oxidizing agents
H)nutrients required for normal growth and health that the body can generally not produce,or produce in sufficient amounts 
I)nutrients required for normal growth and health that the body can manufacture in sufficient quantities from other components of the diet
J)the chemical changes that take place in the body
K)poor nutrition resulting from an excess or lack of calories or nutrients
L)slow-developing,long-lasting diseases that are not contagious
M)foods that contain relatively high amounts of nutrients compared to their calorie value
N)foods that provide an excess of calories in relation to nutrients
O)foods that provide relatively high levels of calories per unit weight of the food

Question 5

Match each of the following substances with the appropriate nutrient category.Answers may be used more than once or not at all.
-simple sugars​

Accepted Answer

A) mineral 
B) fat 
C) vitamin 
D) carbohydrate 
E) Protein 
A) mineral 
B) fat 
C) vitamin 
D) carbohydrate 
E) Protein

Question 6

​The primary endpoint used to estimate the carbohydrate RDA is the amount _____.

Accepted Answer

A) ​that maximizes its function in protecting cells from damage 
B) that corresponds to optimal functioning of the thyroid gland 
C) that maintains normal red blood cell levels 
D) shown to provide the greatest protection against heart disease 
E) ​needed to supply optimal levels of energy to the brain 
A) ​that maximizes its function in protecting cells from damage 
B) that corresponds to optimal functioning of the thyroid gland 
C) that maintains normal red blood cell levels 
D) shown to provide the greatest protection against heart disease 
E) ​needed to supply optimal levels of energy to the brain

Question 7

Which group is being increasingly recognized as a risk group for food insecurity?​

Accepted Answer

A) ​homeless individuals 
B) military families 
C) disabled individuals 
D) adults with chronic diseases 
E) ​college students 
A) ​homeless individuals 
B) military families 
C) disabled individuals 
D) adults with chronic diseases 
E) ​college students

Question 8

Match each term with the appropriate definition.​
-​calorie

Accepted Answer

A) the study of foods,their nutrients and other chemical constituents,and the effects that foods and food constituents have on health 
B) access at all times to a sufficient supply of safe,nutritious foods 
C) limited or uncertain availability of safe,nutritious foods-or the inability to acquire foods in a socially acceptable way 
D) unit of measure of the amount of energy supplied by food 
E) chemical substances in food that are used by the body for growth and health
F)chemical substances in plants that give them their color and flavor; some perform important functions in the human body
G)chemical substances that prevent or repair damage to cells caused by exposure to oxidizing agents
H)nutrients required for normal growth and health that the body can generally not produce,or produce in sufficient amounts 
I)nutrients required for normal growth and health that the body can manufacture in sufficient quantities from other components of the diet
J)the chemical changes that take place in the body
K)poor nutrition resulting from an excess or lack of calories or nutrients
L)slow-developing,long-lasting diseases that are not contagious
M)foods that contain relatively high amounts of nutrients compared to their calorie value
N)foods that provide an excess of calories in relation to nutrients
O)foods that provide relatively high levels of calories per unit weight of the food 
A) the study of foods,their nutrients and other chemical constituents,and the effects that foods and food constituents have on health 
B) access at all times to a sufficient supply of safe,nutritious foods 
C) limited or uncertain availability of safe,nutritious foods-or the inability to acquire foods in a socially acceptable way 
D) unit of measure of the amount of energy supplied by food 
E) chemical substances in food that are used by the body for growth and health
F)chemical substances in plants that give them their color and flavor; some perform important functions in the human body
G)chemical substances that prevent or repair damage to cells caused by exposure to oxidizing agents
H)nutrients required for normal growth and health that the body can generally not produce,or produce in sufficient amounts 
I)nutrients required for normal growth and health that the body can manufacture in sufficient quantities from other components of the diet
J)the chemical changes that take place in the body
K)poor nutrition resulting from an excess or lack of calories or nutrients
L)slow-developing,long-lasting diseases that are not contagious
M)foods that contain relatively high amounts of nutrients compared to their calorie value
N)foods that provide an excess of calories in relation to nutrients
O)foods that provide relatively high levels of calories per unit weight of the food

Question 9

​DRIs are referred to as _____.

Accepted Answer

A) ​Dietary Reference Intakes 
B) Daily Required Intakes 
C) Daily Recommended Intakes 
D) Dietary Recommended Ingestion 
E) ​Dietary Reference Ingestion 
A) ​Dietary Reference Intakes 
B) Daily Required Intakes 
C) Daily Recommended Intakes 
D) Dietary Recommended Ingestion 
E) ​Dietary Reference Ingestion

Question 10

​An example of malnutrition is _____.

Accepted Answer

A) ​rheumatoid arthritis 
B) migraine headaches 
C) scurvy 
D) asthma 
E) ​lupus 
A) ​rheumatoid arthritis 
B) migraine headaches 
C) scurvy 
D) asthma 
E) ​lupus

Question 11

Essential nutrients can be manufactured by the body from components of food and are not required in the diet.​

Accepted Answer

A) True 
 B)False

Question 12

Match each term with the appropriate definition.​
-metabolism​

Accepted Answer

A) the study of foods,their nutrients and other chemical constituents,and the effects that foods and food constituents have on health 
B) access at all times to a sufficient supply of safe,nutritious foods 
C) limited or uncertain availability of safe,nutritious foods-or the inability to acquire foods in a socially acceptable way 
D) unit of measure of the amount of energy supplied by food 
E) chemical substances in food that are used by the body for growth and health
F)chemical substances in plants that give them their color and flavor; some perform important functions in the human body
G)chemical substances that prevent or repair damage to cells caused by exposure to oxidizing agents
H)nutrients required for normal growth and health that the body can generally not produce,or produce in sufficient amounts 
I)nutrients required for normal growth and health that the body can manufacture in sufficient quantities from other components of the diet
J)the chemical changes that take place in the body
K)poor nutrition resulting from an excess or lack of calories or nutrients
L)slow-developing,long-lasting diseases that are not contagious
M)foods that contain relatively high amounts of nutrients compared to their calorie value
N)foods that provide an excess of calories in relation to nutrients
O)foods that provide relatively high levels of calories per unit weight of the food 
A) the study of foods,their nutrients and other chemical constituents,and the effects that foods and food constituents have on health 
B) access at all times to a sufficient supply of safe,nutritious foods 
C) limited or uncertain availability of safe,nutritious foods-or the inability to acquire foods in a socially acceptable way 
D) unit of measure of the amount of energy supplied by food 
E) chemical substances in food that are used by the body for growth and health
F)chemical substances in plants that give them their color and flavor; some perform important functions in the human body
G)chemical substances that prevent or repair damage to cells caused by exposure to oxidizing agents
H)nutrients required for normal growth and health that the body can generally not produce,or produce in sufficient amounts 
I)nutrients required for normal growth and health that the body can manufacture in sufficient quantities from other components of the diet
J)the chemical changes that take place in the body
K)poor nutrition resulting from an excess or lack of calories or nutrients
L)slow-developing,long-lasting diseases that are not contagious
M)foods that contain relatively high amounts of nutrients compared to their calorie value
N)foods that provide an excess of calories in relation to nutrients
O)foods that provide relatively high levels of calories per unit weight of the food

Question 13

Rhonda had a limited amount of money that she could spend on food,and her ability to get to the supermarket was also limited.Therefore,the quantity and quality of healthy food that she had available was affected.This is an example of _____.​

Accepted Answer

A) ​food insecurity 
B) malnutrition 
C) energy density 
D) food security 
E) ​nourishment vulnerability 
A) ​food insecurity 
B) malnutrition 
C) energy density 
D) food security 
E) ​nourishment vulnerability

Question 14

Match each term with the appropriate definition.​
-empty-calorie foods​

Accepted Answer

A) the study of foods,their nutrients and other chemical constituents,and the effects that foods and food constituents have on health 
B) access at all times to a sufficient supply of safe,nutritious foods 
C) limited or uncertain availability of safe,nutritious foods-or the inability to acquire foods in a socially acceptable way 
D) unit of measure of the amount of energy supplied by food 
E) chemical substances in food that are used by the body for growth and health
F)chemical substances in plants that give them their color and flavor; some perform important functions in the human body
G)chemical substances that prevent or repair damage to cells caused by exposure to oxidizing agents
H)nutrients required for normal growth and health that the body can generally not produce,or produce in sufficient amounts 
I)nutrients required for normal growth and health that the body can manufacture in sufficient quantities from other components of the diet
J)the chemical changes that take place in the body
K)poor nutrition resulting from an excess or lack of calories or nutrients
L)slow-developing,long-lasting diseases that are not contagious
M)foods that contain relatively high amounts of nutrients compared to their calorie value
N)foods that provide an excess of calories in relation to nutrients
O)foods that provide relatively high levels of calories per unit weight of the food 
A) the study of foods,their nutrients and other chemical constituents,and the effects that foods and food constituents have on health 
B) access at all times to a sufficient supply of safe,nutritious foods 
C) limited or uncertain availability of safe,nutritious foods-or the inability to acquire foods in a socially acceptable way 
D) unit of measure of the amount of energy supplied by food 
E) chemical substances in food that are used by the body for growth and health
F)chemical substances in plants that give them their color and flavor; some perform important functions in the human body
G)chemical substances that prevent or repair damage to cells caused by exposure to oxidizing agents
H)nutrients required for normal growth and health that the body can generally not produce,or produce in sufficient amounts 
I)nutrients required for normal growth and health that the body can manufacture in sufficient quantities from other components of the diet
J)the chemical changes that take place in the body
K)poor nutrition resulting from an excess or lack of calories or nutrients
L)slow-developing,long-lasting diseases that are not contagious
M)foods that contain relatively high amounts of nutrients compared to their calorie value
N)foods that provide an excess of calories in relation to nutrients
O)foods that provide relatively high levels of calories per unit weight of the food

Question 15

Those at higher risk of becoming inadequately nourished include _____.​

Accepted Answer

A) ​pregnant and breastfeeding women 
B) women and men between the ages of 65 and 80 
C) athletes and individuals who exercise regularly 
D) teenage boys and young adult men 
E) ​teenage girls and young adult women 
A) ​pregnant and breastfeeding women 
B) women and men between the ages of 65 and 80 
C) athletes and individuals who exercise regularly 
D) teenage boys and young adult men 
E) ​teenage girls and young adult women

Question 16

Intake of energy-dense diets is related to the development of overweight and diabetes.​

Accepted Answer

A) True 
 B)False

Question 17

Match each term with the appropriate definition.​
-food insecurity​

Accepted Answer

A) the study of foods,their nutrients and other chemical constituents,and the effects that foods and food constituents have on health 
B) access at all times to a sufficient supply of safe,nutritious foods 
C) limited or uncertain availability of safe,nutritious foods-or the inability to acquire foods in a socially acceptable way 
D) unit of measure of the amount of energy supplied by food 
E) chemical substances in food that are used by the body for growth and health
F)chemical substances in plants that give them their color and flavor; some perform important functions in the human body
G)chemical substances that prevent or repair damage to cells caused by exposure to oxidizing agents
H)nutrients required for normal growth and health that the body can generally not produce,or produce in sufficient amounts 
I)nutrients required for normal growth and health that the body can manufacture in sufficient quantities from other components of the diet
J)the chemical changes that take place in the body
K)poor nutrition resulting from an excess or lack of calories or nutrients
L)slow-developing,long-lasting diseases that are not contagious
M)foods that contain relatively high amounts of nutrients compared to their calorie value
N)foods that provide an excess of calories in relation to nutrients
O)foods that provide relatively high levels of calories per unit weight of the food 
A) the study of foods,their nutrients and other chemical constituents,and the effects that foods and food constituents have on health 
B) access at all times to a sufficient supply of safe,nutritious foods 
C) limited or uncertain availability of safe,nutritious foods-or the inability to acquire foods in a socially acceptable way 
D) unit of measure of the amount of energy supplied by food 
E) chemical substances in food that are used by the body for growth and health
F)chemical substances in plants that give them their color and flavor; some perform important functions in the human body
G)chemical substances that prevent or repair damage to cells caused by exposure to oxidizing agents
H)nutrients required for normal growth and health that the body can generally not produce,or produce in sufficient amounts 
I)nutrients required for normal growth and health that the body can manufacture in sufficient quantities from other components of the diet
J)the chemical changes that take place in the body
K)poor nutrition resulting from an excess or lack of calories or nutrients
L)slow-developing,long-lasting diseases that are not contagious
M)foods that contain relatively high amounts of nutrients compared to their calorie value
N)foods that provide an excess of calories in relation to nutrients
O)foods that provide relatively high levels of calories per unit weight of the food

Question 18

Inadequate diets generally produce a spectrum of signs and symptoms related to multiple nutrient deficiencies.​

Accepted Answer

A) True 
 B)False

Question 19

What was most likely the cause of Rhonda's struggle with recurrent illness and chronic fatigue?​

Accepted Answer

A) ​She was not getting enough fruits and vegetables. 
B) She was not eating an adequate,well-balanced diet. 
C) She was eating too many calories. 
D) She was eating too much fat and sugar. 
E) ​She was eating too many calories in the evening. 
A) ​She was not getting enough fruits and vegetables. 
B) She was not eating an adequate,well-balanced diet. 
C) She was eating too many calories. 
D) She was eating too much fat and sugar. 
E) ​She was eating too many calories in the evening.

Question 20

Nutrition is an interdisciplinary science that includes biological,chemical,physical,and food sciences,as well as mathematics and statistics.​

Accepted Answer

A) True 
 B)False

Exam 1: Key Nutrition Concepts and Terms

AIs _____.​

What is the national health goal rate of food insecurity in the United States?​

​Which sequence of events correctly describes the development of a nutrient deficiency?

Match each term with the appropriate definition.​ -food security​

Match each of the following substances with the appropriate nutrient category.Answers may be used more than once or not at all. -simple sugars​

​The primary endpoint used to estimate the carbohydrate RDA is the amount _____.

Which group is being increasingly recognized as a risk group for food insecurity?​

Match each term with the appropriate definition.​ -​calorie

​DRIs are referred to as _____.

​An example of malnutrition is _____.

Essential nutrients can be manufactured by the body from components of food and are not required in the diet.​

Match each term with the appropriate definition.​ -metabolism​

Rhonda had a limited amount of money that she could spend on food,and her ability to get to the supermarket was also limited.Therefore,the quantity and quality of healthy food that she had available was affected.This is an example of _____.​

Match each term with the appropriate definition.​ -empty-calorie foods​

Those at higher risk of becoming inadequately nourished include _____.​

Intake of energy-dense diets is related to the development of overweight and diabetes.​

Match each term with the appropriate definition.​ -food insecurity​

Inadequate diets generally produce a spectrum of signs and symptoms related to multiple nutrient deficiencies.​

What was most likely the cause of Rhonda's struggle with recurrent illness and chronic fatigue?​

Nutrition is an interdisciplinary science that includes biological,chemical,physical,and food sciences,as well as mathematics and statistics.​

The Inside Story about Nutrition and Health

Ways of Knowing about Nutrition

Understanding Food and Nutrition Labels

Nutrition, Attitudes, and Behavior

Healthy Diets: the Dietary Guidelines: MyPlate: and More

How the Body Uses Food: Digestion and Absorption

Calories: Food: Energy: and Energy Balance

Obesity to Underweight: The Highs and Lows of Weight Status

Weight Control: The Myths and Realities

Disordered Eating:Anorexia Nervosa: Bulimia: and Pica

Useful Facts about Sugars: Starches: and Fiber

Diabetes Now

Alcohol: The Positives and Negatives

Proteins and Amino Acids

Vegetarian Diets

Food Allergies and Intolerances

Fats and Cholesterol in Health

Nutrition and Heart Disease

Vitamins and Your Health

Phytochemicals

Diet and Cancer

Good Things to Know About Minerals

Dietary Supplements and Functional Foods

Water Is an Essential Nutrient

Nutrition:Gene Interactions in Health and Disease

Nutrition and Physical Fitness for Everyone

Nutrition and Physical Performance

Good Nutrition for Life: Pregnancy: Breastfeeding: and Intimacy

Nutriton for Growing Years: Childhood and Adolescence

Nutrition and Health Maintenance for Adults of All Ages

The Multiple Dimensions of Food Safety

Aspects of Global Nutrition

Filters

AIs _____.

What is the national health goal rate of food insecurity in the United States?

Which sequence of events correctly describes the development of a nutrient deficiency?

Match each term with the appropriate definition. -food security

Match each of the following substances with the appropriate nutrient category.Answers may be used more than once or not at all. -simple sugars

The primary endpoint used to estimate the carbohydrate RDA is the amount _____.

Which group is being increasingly recognized as a risk group for food insecurity?

Match each term with the appropriate definition. -calorie

DRIs are referred to as _____.

An example of malnutrition is _____.

Essential nutrients can be manufactured by the body from components of food and are not required in the diet.

Match each term with the appropriate definition. -metabolism

Rhonda had a limited amount of money that she could spend on food,and her ability to get to the supermarket was also limited.Therefore,the quantity and quality of healthy food that she had available was affected.This is an example of _____.

Match each term with the appropriate definition. -empty-calorie foods

Those at higher risk of becoming inadequately nourished include _____.

Intake of energy-dense diets is related to the development of overweight and diabetes.

Match each term with the appropriate definition. -food insecurity

Inadequate diets generally produce a spectrum of signs and symptoms related to multiple nutrient deficiencies.

What was most likely the cause of Rhonda's struggle with recurrent illness and chronic fatigue?

Nutrition is an interdisciplinary science that includes biological,chemical,physical,and food sciences,as well as mathematics and statistics.