Question 1

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

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 2

Adults living in food-insecure households are more likely to _____.​

Accepted Answer

A) ​be underweight 
B) be obese 
C) have liver disease 
D) have kidney disease 
E) ​have hypotension 
A) ​be underweight 
B) be obese 
C) have liver disease 
D) have kidney disease 
E) ​have hypotension

Question 3

The best time to correct deficiency and toxicity diseases is immediately after tissue stores are adversely affected.​

Accepted Answer

A) True 
 B)False

Question 4

Which phytochemical helps make tomatoes red and acts as an antioxidant?​

Accepted Answer

A) ​anthocyanins 
B) beta-carotene 
C) kaempferol 
D) ellagic acid 
E) ​lycopene 
A) ​anthocyanins 
B) beta-carotene 
C) kaempferol 
D) ellagic acid 
E) ​lycopene

Question 5

EARs are defined as _____.​

Accepted Answer

A) ​the desired level of nutrient intake that meets the needs of nearly all healthy individuals 
B) an estimate of the safe upper limit of a nutrient 
C) tentative RDAs based on less conclusive evidence than the RDAs 
D) the nutrient intake values that are estimated to meet the requirements of half the healthy individuals in a group 
E) ​an estimate of the safe lower limit of a nutrient 
A) ​the desired level of nutrient intake that meets the needs of nearly all healthy individuals 
B) an estimate of the safe upper limit of a nutrient 
C) tentative RDAs based on less conclusive evidence than the RDAs 
D) the nutrient intake values that are estimated to meet the requirements of half the healthy individuals in a group 
E) ​an estimate of the safe lower limit of a nutrient

Question 6

Essential nutrients _____.​

Accepted Answer

A) ​must be obtained in the diet 
B) should be consumed in excessive amounts to promote optimal health 
C) are generally manufactured by the body 
D) are less important than nonessential nutrients 
E) ​do not need to be obtained in the diet 
A) ​must be obtained in the diet 
B) should be consumed in excessive amounts to promote optimal health 
C) are generally manufactured by the body 
D) are less important than nonessential nutrients 
E) ​do not need to be obtained in the diet

Question 7

Match each term with the appropriate definition.​
-nonessential nutrients​

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 8

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

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

Match each term with the appropriate definition.​
-​essential nutrients

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 10

Low-calcium diets and poor vitamin D status are related to the development of _____.​

Accepted Answer

A) ​hyperlipidemia 
B) osteoporosis 
C) hyperglycemia 
D) tooth decay 
E) ​asthma 
A) ​hyperlipidemia 
B) osteoporosis 
C) hyperglycemia 
D) tooth decay 
E) ​asthma

Question 11

The body can protect itself from excessively high levels of vitamin _____ intake from supplements by excreting the excess in the urine.​

Accepted Answer

A) ​A 
B) C 
C) D 
D) E 
E) ​K 
A) ​A 
B) C 
C) D 
D) E 
E) ​K

Question 12

​The DRIs are _____.

Accepted Answer

A) ​based on less conclusive scientific information than are the RDAs 
B) used to assess adequacy of intakes of population groups 
C) used to reduce the risk of acute illnesses 
D) the general term used for nutrient intake standards for healthy people 
E) ​"tentative" RDAs 
A) ​based on less conclusive scientific information than are the RDAs 
B) used to assess adequacy of intakes of population groups 
C) used to reduce the risk of acute illnesses 
D) the general term used for nutrient intake standards for healthy people 
E) ​"tentative" RDAs

Question 13

Which substance gives blueberries their blue color?​

Accepted Answer

A) ​beta-carotene 
B) iron 
C) anthocyanins 
D) vitamin C 
E) ​lycopene 
A) ​beta-carotene 
B) iron 
C) anthocyanins 
D) vitamin C 
E) ​lycopene

Question 14

Which foods in Rhonda's diet were the most energy-dense?​

Accepted Answer

A) ​fruits and vegetables 
B) pasta 
C) fried foods,ice cream,and cookies 
D) diet sodas 
E) ​salad 
A) ​fruits and vegetables 
B) pasta 
C) fried foods,ice cream,and cookies 
D) diet sodas 
E) ​salad

Question 15

Which nutrient is required for protein synthesis within cells?​

Accepted Answer

A) ​potassium 
B) vitamin C 
C) calcium 
D) niacin 
E) ​folate 
A) ​potassium 
B) vitamin C 
C) calcium 
D) niacin 
E) ​folate

Question 16

Broccoli is an example of an energy-dense food.​

Accepted Answer

A) True 
 B)False

Question 17

Match each term with the appropriate definition.​
-nutrition

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

The equivalent of one ounce is _____ tablespoons (liquid).​

Accepted Answer

A) ​1.5 
B) 2.0 
C) 2.5 
D) 3.0​ 
E) ​3.5 
A) ​1.5 
B) 2.0 
C) 2.5 
D) 3.0​ 
E) ​3.5

Question 19

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

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 20

Food security is access at all times to a sufficient supply of safe,nutritious foods.​

Accepted Answer

A) True 
 B)False

Exam 1: Key Nutrition Concepts and Terms

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

Adults living in food-insecure households are more likely to _____.​

The best time to correct deficiency and toxicity diseases is immediately after tissue stores are adversely affected.​

Which phytochemical helps make tomatoes red and acts as an antioxidant?​

EARs are defined as _____.​

Essential nutrients _____.​

Match each term with the appropriate definition.​ -nonessential nutrients​

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

Match each term with the appropriate definition.​ -​essential nutrients

Low-calcium diets and poor vitamin D status are related to the development of _____.​

The body can protect itself from excessively high levels of vitamin _____ intake from supplements by excreting the excess in the urine.​

​The DRIs are _____.

Which substance gives blueberries their blue color?​

Which foods in Rhonda's diet were the most energy-dense?​

Which nutrient is required for protein synthesis within cells?​

Broccoli is an example of an energy-dense food.​

Match each term with the appropriate definition.​ -nutrition

The equivalent of one ounce is _____ tablespoons (liquid).​

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

Food security is access at all times to a sufficient supply of safe,nutritious foods.​

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

Match each term with the appropriate definition. -phytochemicals

Adults living in food-insecure households are more likely to _____.

The best time to correct deficiency and toxicity diseases is immediately after tissue stores are adversely affected.

Which phytochemical helps make tomatoes red and acts as an antioxidant?

EARs are defined as _____.

Essential nutrients _____.

Match each term with the appropriate definition. -nonessential nutrients

Match each term with the appropriate definition. -antioxidant

Match each term with the appropriate definition. -essential nutrients

Low-calcium diets and poor vitamin D status are related to the development of _____.

The body can protect itself from excessively high levels of vitamin _____ intake from supplements by excreting the excess in the urine.

The DRIs are _____.

Which substance gives blueberries their blue color?

Which foods in Rhonda's diet were the most energy-dense?

Which nutrient is required for protein synthesis within cells?

Broccoli is an example of an energy-dense food.

Match each term with the appropriate definition. -nutrition

The equivalent of one ounce is _____ tablespoons (liquid).

Match each term with the appropriate definition. -nutrients

Food security is access at all times to a sufficient supply of safe,nutritious foods.