Question 1

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

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

Many children living in food-insecure households may be adequately nourished; however,as a group,they are at higher risk of poor school performance as well as social and behavioral problems.​

Accepted Answer

A) True 
 B)False

Question 3

Various types of sulfur-containing phytochemicals present in vegetables such as _____ help prevent a number of different types of cancer in people with specific gene types.​

Accepted Answer

A) ​potatoes 
B) carrots 
C) onions 
D) cauliflower 
E) ​corn 
A) ​potatoes 
B) carrots 
C) onions 
D) cauliflower 
E) ​corn

Question 4

Chronic diseases _____.​

Accepted Answer

A) ​are contagious 
B) can always be cured 
C) usually develop quickly 
D) include hypertension and cancer 
E) ​are not influenced by diet 
A) ​are contagious 
B) can always be cured 
C) usually develop quickly 
D) include hypertension and cancer 
E) ​are not influenced by diet

Question 5

Match each term with the appropriate definition.​
-energy-dense 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 6

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

Accepted Answer

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

Question 7

Generally speaking,adults need 9 tablespoons of _____ each day.​

Accepted Answer

A) ​carbohydrate 
B) protein 
C) fat 
D) calcium 
E) ​B12 
A) ​carbohydrate 
B) protein 
C) fat 
D) calcium 
E) ​B12

Question 8

Match each term with the appropriate definition.​
-nutrient-dense 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 9

ULs are _____.​

Accepted Answer

A) ​minimum levels of a nutrient one needs to consume to be healthy 
B) used to assess adequacy of intakes of population groups 
C) upper limits of nutrient intake compatible with health 
D) nutrient intake values used by athletes 
E) ​nutrient intake values estimated to meet the requirements of 50% of healthy individuals 
A) ​minimum levels of a nutrient one needs to consume to be healthy 
B) used to assess adequacy of intakes of population groups 
C) upper limits of nutrient intake compatible with health 
D) nutrient intake values used by athletes 
E) ​nutrient intake values estimated to meet the requirements of 50% of healthy individuals

Question 10

Calories are a unit of measure,and they do not qualify as a nutrient.​

Accepted Answer

A) True 
 B)False

Exam 1: Key Nutrition Concepts and Terms

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

Many children living in food-insecure households may be adequately nourished; however,as a group,they are at higher risk of poor school performance as well as social and behavioral problems.​

Various types of sulfur-containing phytochemicals present in vegetables such as _____ help prevent a number of different types of cancer in people with specific gene types.​

Chronic diseases _____.​

Match each term with the appropriate definition.​ -energy-dense foods​

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

Generally speaking,adults need 9 tablespoons of _____ each day.​

Match each term with the appropriate definition.​ -nutrient-dense foods​

ULs are _____.​

Calories are a unit of measure,and they do not qualify as a nutrient.​

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. -malnutrition

Many children living in food-insecure households may be adequately nourished; however,as a group,they are at higher risk of poor school performance as well as social and behavioral problems.

Various types of sulfur-containing phytochemicals present in vegetables such as _____ help prevent a number of different types of cancer in people with specific gene types.

Chronic diseases _____.

Match each term with the appropriate definition. -energy-dense foods

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

Generally speaking,adults need 9 tablespoons of _____ each day.

Match each term with the appropriate definition. -nutrient-dense foods

ULs are _____.

Calories are a unit of measure,and they do not qualify as a nutrient.