Question 1

Which of the following vitamins are associated with consumption of adequate fruits and vegetables?

Accepted Answer

A) A and C 
B) B and C 
C) B and D 
D) D and K 
A) A and C 
B) B and C 
C) B and D 
D) D and K A

Question 2

Terms such as reduced fat on a jar of peanut butter do not mean anything,because there is no standard for what reduced is being compared with.

Accepted Answer

A) True 
 B)False  False

Question 3

Citrus fruits,berries,vegetables,and peppers are good sources of which of the following vitamins?

Accepted Answer

A) A 
B) B12 
C) C 
D) D 
A) A 
B) B12 
C) C 
D) D C

Question 4

Which of the following is an eating disorder characterized by severe wear on the lingual surfaces of the teeth caused by stomach acid from repeated vomiting?

Accepted Answer

A) Bulimia 
B) Anorexia nervosa 
C) Female athlete triad 
D) Binge eating 
A) Bulimia 
B) Anorexia nervosa 
C) Female athlete triad 
D) Binge eating

Question 5

Deficiency of which of the following vitamins can lead to cracks in the corners (commissures)of the mouth?

Accepted Answer

A) A 
B) B 
C) C 
D) D 
A) A 
B) B 
C) C 
D) D

Question 6

Which of the following is one of the six key nutrients listed,along with proteins,carbohydrates,fats,vitamins,and minerals?

Accepted Answer

A) Grains 
B) Salts 
C) Roughage 
D) Water 
A) Grains 
B) Salts 
C) Roughage 
D) Water

Question 7

Deficiency of which of the following minerals is associated with goiter?

Accepted Answer

A) Calcium 
B) Phosphorus 
C) Fluorine 
D) Iodine 
A) Calcium 
B) Phosphorus 
C) Fluorine 
D) Iodine

Question 8

Nutrients are organic and inorganic chemicals in food that supply energy.

Accepted Answer

A) True 
 B)False

Question 9

Which of the following is (are)the best source of iron?

Accepted Answer

A) Milk and milk products 
B) Sunlight 
C) Organ meats, green leafy vegetables 
D) Cheese 
A) Milk and milk products 
B) Sunlight 
C) Organ meats, green leafy vegetables 
D) Cheese

Question 10

Consumption of which of the following nutrients can help lower blood cholesterol?

Accepted Answer

A) Water-soluble fiber 
B) Insoluble fiber 
C) Simple sugars 
D) Complex carbohydrates 
A) Water-soluble fiber 
B) Insoluble fiber 
C) Simple sugars 
D) Complex carbohydrates

Question 11

Why is good nutrition critical for pregnant women and young children?

Accepted Answer

A) Malnutrition during these crucial periods may result in physical or mental disabilities. 
B) It is important for the pregnant woman to demonstrate good eating habits for the unborn child. 
C) It is important for the young child to see that the mother has good eating habits. 
D) The child needs to see that they are eating properly in contrast to their peers. 
A) Malnutrition during these crucial periods may result in physical or mental disabilities. 
B) It is important for the pregnant woman to demonstrate good eating habits for the unborn child. 
C) It is important for the young child to see that the mother has good eating habits. 
D) The child needs to see that they are eating properly in contrast to their peers.

Question 12

Well-nourished persons are usually better able to do which of the following than poorly nourished individuals?

Accepted Answer

A) Avoid grand mal seizures. 
B) Ward off infections. 
C) Manage insulin resistance. 
D) Prevent dental caries. 
A) Avoid grand mal seizures. 
B) Ward off infections. 
C) Manage insulin resistance. 
D) Prevent dental caries.

Question 13

On food labels,ingredients are listed in _____ to indicate the proportions of ingredients.

Accepted Answer

A) alphabetical order 
B) descending order of weight 
C) descending order by fat content 
D) order by protein, fat, and carbohydrate content 
A) alphabetical order 
B) descending order of weight 
C) descending order by fat content 
D) order by protein, fat, and carbohydrate content

Question 14

_______ are the components of food that are needed by the body.

Accepted Answer

A) Nutrition 
B) Antioxidants 
C) Nutrients 
D) The basic four food groups 
A) Nutrition 
B) Antioxidants 
C) Nutrients 
D) The basic four food groups

Question 15

How many sections are in the USDA guide to primary food groups known as MyPlate?

Accepted Answer

A) 2 
B) 4 
C) 5 
D) 7 
A) 2 
B) 4 
C) 5 
D) 7

Question 16

Many times low-fat or reduced-fat foods have replaced fat with sugars,meaning the calorie count may be the same or higher than the original food.

Accepted Answer

A) True 
 B)False

Question 17

Diverticulosis is related to which of the following?

Accepted Answer

A) High intake of salt 
B) Excessive ingestion of alcohol 
C) High cholesterol intake 
D) Poor fiber intake 
A) High intake of salt 
B) Excessive ingestion of alcohol 
C) High cholesterol intake 
D) Poor fiber intake

Question 18

Which of the following is true of complex carbohydrates?

Accepted Answer

A) Complex carbohydrates are primarily animal products in origin. 
B) Complex carbohydrates are also known as roughage. 
C) Complex carbohydrates are found mainly in grains, vegetables, and fruits. 
D) Complex carbohydrates supply only "empty" calories that provide only calories and no other nutrition. 
A) Complex carbohydrates are primarily animal products in origin. 
B) Complex carbohydrates are also known as roughage. 
C) Complex carbohydrates are found mainly in grains, vegetables, and fruits. 
D) Complex carbohydrates supply only "empty" calories that provide only calories and no other nutrition.

Question 19

Any food that contains sugars or other carbohydrates that can be metabolized by bacteria in plaque is described as being:

Accepted Answer

A) sweet. 
B) cariogenic. 
C) composed of empty calories. 
D) a complex carbohydrate. 
A) sweet. 
B) cariogenic. 
C) composed of empty calories. 
D) a complex carbohydrate.

Question 20

Foods with the _____ label must have been grown without the use of chemical pesticides,herbicides,or fertilizers.

Accepted Answer

A) cholesterol-free 
B) high-fiber 
C) reduced-fat 
D) organic 
A) cholesterol-free 
B) high-fiber 
C) reduced-fat 
D) organic

Exam 16: Nutrition

Which of the following vitamins are associated with consumption of adequate fruits and vegetables?

Terms such as reduced fat on a jar of peanut butter do not mean anything,because there is no standard for what reduced is being compared with.

Citrus fruits,berries,vegetables,and peppers are good sources of which of the following vitamins?

Which of the following is an eating disorder characterized by severe wear on the lingual surfaces of the teeth caused by stomach acid from repeated vomiting?

Deficiency of which of the following vitamins can lead to cracks in the corners (commissures)of the mouth?

Which of the following is one of the six key nutrients listed,along with proteins,carbohydrates,fats,vitamins,and minerals?

Deficiency of which of the following minerals is associated with goiter?

Nutrients are organic and inorganic chemicals in food that supply energy.

Which of the following is (are)the best source of iron?

Consumption of which of the following nutrients can help lower blood cholesterol?

Why is good nutrition critical for pregnant women and young children?

Well-nourished persons are usually better able to do which of the following than poorly nourished individuals?

On food labels,ingredients are listed in _____ to indicate the proportions of ingredients.

_______ are the components of food that are needed by the body.

How many sections are in the USDA guide to primary food groups known as MyPlate?

Many times low-fat or reduced-fat foods have replaced fat with sugars,meaning the calorie count may be the same or higher than the original food.

Diverticulosis is related to which of the following?

Which of the following is true of complex carbohydrates?

Any food that contains sugars or other carbohydrates that can be metabolized by bacteria in plaque is described as being:

Foods with the _____ label must have been grown without the use of chemical pesticides,herbicides,or fertilizers.

History of Dentistry

The Professional Dental Assistant

The Dental Healthcare Team

Dental Ethics

Dentistry and the Law

General Anatomy

General Physiology

Oral Embryology and Histology

Head and Neck Anatomy

Landmarks of the Face and Oral Cavity

Overview of the Dentitions

Tooth Morphology

Dental Caries

Periodontal Disease

Preventive Dentistry

Oral Pathology

Microbiology

Disease Transmission and Infection Prevention

Principles and Techniques of Disinfection

Principles and Techniques of Instrument Processing and Sterilization

Regulatory and Advisory Agencies

Chemical and Waste Management

Dental Unit Waterlines

Ergonomics

The Patient Record

Vital Signs

Oral Diagnosis and Treatment Planning

The Special Needs and Medically Compromised Patient

Principles of Pharmacology

Assisting in a Medical Emergency

The Dental Office

Delivering Dental Care

Dental Hand Instruments

Dental Handpieces and Accessories

Moisture Control

Anesthesia and Pain Control

Foundations of Radiography, Radiographic Equipment, and Radiation Safety

Digital Imaging, Dental Film, and Processing Radiographs

Legal Issues, Quality Assurance, and Infection Prevention

Intraoral Imaging

Extraoral Imaging

Restorative and Esthetic Dental Materials

Dental Liners, Bases, and Bonding Systems

Dental Cements

Impression Materials

Laboratory Materials and Procedures

General Dentistry

Matrix Systems for Restorative Dentistry

Fixed Prosthodontics

Provisional Coverage

Removable Prosthodontics

Dental Implants

Endodontics

Periodontics

Oral and Maxillofacial Surgery

Pediatric Dentistry

Coronal Polishing

Dental Sealants

Orthodontics