Question 1

Compare and contrast the earliest nutritional discoveries to current trends in nutrition research and health promotion. Why has the focus shifted?

Accepted Answer

Initially the science of nutrition focus

Question 2

Which element makes protein different from carbohydrate and fat?

Accepted Answer

A) carbon 
B) hydrogen 
C) nitrogen 
D) oxygen 
A) carbon 
B) hydrogen 
C) nitrogen 
D) oxygen

Question 3

A(n)________ represents a scientific consensus as to why a particular phenomenon occurs.

Accepted Answer

A) alternate hypothesis 
B) experiment 
C) hypothesis 
D) theory 
A) alternate hypothesis 
B) experiment 
C) hypothesis 
D) theory

Question 4

Which of the following nutrients is classified as a major mineral?

Accepted Answer

A) calcium 
B) iron 
C) iodine 
D) copper 
A) calcium 
B) iron 
C) iodine 
D) copper

Question 5

Which of the following is the leading cause of death in Canada?

Accepted Answer

A) heart disease 
B) stroke 
C) diabetes 
D) cancer 
A) heart disease 
B) stroke 
C) diabetes 
D) cancer

Question 6

Which of the following would contain organic nutrients?

Accepted Answer

A) calcium supplement 
B) water 
C) whey protein 
D) iron supplement 
A) calcium supplement 
B) water 
C) whey protein 
D) iron supplement

Question 7

Which of the following is classified as a lipid?

Accepted Answer

A) selenium 
B) sterol 
C) glycine 
D) glucose 
A) selenium 
B) sterol 
C) glycine 
D) glucose

Question 8

Carbohydrates are composed of chains of carbon, hydrogen and:

Accepted Answer

A) nitrogen. 
B) oxygen. 
C) saccharides. 
D) glycerol. 
A) nitrogen. 
B) oxygen. 
C) saccharides. 
D) glycerol.

Question 9

Jasmine consumed a breakfast that contained 85 grams of carbohydrate, 20 grams of protein, and 18 grams of fat. How many kilocalories did Jasmine eat at breakfast?

Accepted Answer

A) 492 kilocalories 
B) 582 kilocalories 
C) 917 kilocalories 
D) 1 107 kilocalories 
A) 492 kilocalories 
B) 582 kilocalories 
C) 917 kilocalories 
D) 1 107 kilocalories

Question 10

Which of the following is considered the primary link between poor nutrition and chronic disease in Canada?

Accepted Answer

A) lack of vitamins and minerals 
B) excessive alcohol intake 
C) obesity 
D) underweight 
A) lack of vitamins and minerals 
B) excessive alcohol intake 
C) obesity 
D) underweight

Question 11

Dr. Sullivan is conducting a clinical trial to determine if vitamin Z can improve test performance of students in an introductory university/college nutrition course. Dr. Sullivan puts all the students' names in a hat and draws names to determine if they will be placed in the control or the experimental group. The experimental group receives a capsule of vitamin Z and the control group a "sugar pill" that tastes and looks identical to the vitamin Z capsule. Neither Dr. Sullivan nor the participants know who is receiving which treatment. This experiment is best described as:

Accepted Answer

A) single-blind, with random selection, and without a placebo. 
B) double-blind, with non-random, and placebo-controlled. 
C) single-blind, with random selection, placebo-controlled. 
D) double-blind, with random selection, and placebo-controlled. 
A) single-blind, with random selection, and without a placebo. 
B) double-blind, with non-random, and placebo-controlled. 
C) single-blind, with random selection, placebo-controlled. 
D) double-blind, with random selection, and placebo-controlled.

Question 12

The Dietary Reference Intakes (DRIs)were established to refocus nutrient recommendations toward preventing:

Accepted Answer

A) nutrient deficiencies. 
B) infectious diseases. 
C) undernutrition. 
D) chronic diseases. 
A) nutrient deficiencies. 
B) infectious diseases. 
C) undernutrition. 
D) chronic diseases.

Question 13

A long-distance runner decides to consume a diet where 40% of total calories come from protein. What are the concerns with this course of action?

Accepted Answer

A diet that consists of 40% protein woul

Question 14

Which of the following is a true anthropometric test?

Accepted Answer

A) body composition 
B) waist circumference 
C) hemoglobin levels 
D) urine sample 
A) body composition 
B) waist circumference 
C) hemoglobin levels 
D) urine sample

Question 15

The Pan-Canadian Healthy Living Strategy has four strategic directions. Imagine that your university or college decides to use these strategies to promote healthy eating. Create an example of how each could be implemented.

Accepted Answer

Leadership and policy development: Schoo

Question 16

The Canadian organization of food and nutrition professionals is called:

Accepted Answer

A) Dietitians of Canada 
B) Canadian Nutrition Society 
C) Canadian Public Health Association 
D) Nutritionists of Canada 
A) Dietitians of Canada 
B) Canadian Nutrition Society 
C) Canadian Public Health Association 
D) Nutritionists of Canada

Question 17

How do you define health? Discuss how nutrition is related to overall health.

Accepted Answer

The definition of health has evolved to

Question 18

The standard used to estimate the daily nutrient needs of half of all healthy individuals is:

Accepted Answer

A) EAR. 
B) AI. 
C) RDA. 
D) UL. 
A) EAR. 
B) AI. 
C) RDA. 
D) UL.

Question 19

Which of the following nutrients yields the most energy per gram?

Accepted Answer

A) carbohydrate 
B) lipid 
C) protein 
D) vitamin 
A) carbohydrate 
B) lipid 
C) protein 
D) vitamin

Question 20

Explain how nutrition can impact physical activity.

Accepted Answer

A nutritious diet will enable an individ

Compare and contrast the earliest nutritional discoveries to current trends in nutrition research and health promotion. Why has the focus shifted?

Which element makes protein different from carbohydrate and fat?

A(n)________ represents a scientific consensus as to why a particular phenomenon occurs.

Which of the following nutrients is classified as a major mineral?

Which of the following is the leading cause of death in Canada?

Which of the following would contain organic nutrients?

Which of the following is classified as a lipid?

Carbohydrates are composed of chains of carbon, hydrogen and:

Jasmine consumed a breakfast that contained 85 grams of carbohydrate, 20 grams of protein, and 18 grams of fat. How many kilocalories did Jasmine eat at breakfast?

Which of the following is considered the primary link between poor nutrition and chronic disease in Canada?

The Dietary Reference Intakes (DRIs)were established to refocus nutrient recommendations toward preventing:

A long-distance runner decides to consume a diet where 40% of total calories come from protein. What are the concerns with this course of action?

Which of the following is a true anthropometric test?

The Pan-Canadian Healthy Living Strategy has four strategic directions. Imagine that your university or college decides to use these strategies to promote healthy eating. Create an example of how each could be implemented.

The Canadian organization of food and nutrition professionals is called:

How do you define health? Discuss how nutrition is related to overall health.

The standard used to estimate the daily nutrient needs of half of all healthy individuals is:

Which of the following nutrients yields the most energy per gram?

Explain how nutrition can impact physical activity.

Designing a Healthy Diet

The Human Body: Are We Really What We Eat

Carbohydrates: Plant-Derived Energy Nutrients

Lipids: Essential Energy-Supplying Nutrients

Proteins: Crucial Components of All Body Tissues

Metabolism: From Food to Life

Micronutrients, Phytochemicals, and Functional Foods

Nutrients Involved in Energy Metabolism

Nutrients Involved in Fluid and Electrolyte Balance

Nutrients Involved in Antioxidant Function

Nutrients Involved in Bone Health

Nutrients Involved in Blood Health and Immunity

Achieving and Maintaining a Healthy Body Weight

Nutrition and Physical Activity: Keys to Good Health

Nutrition Through the Life Cycle: Pregnancy and the First Years of Life

Nutrition Through the Life Cycle: Childhood and Adolescence

Nutrition Through the Life Cycle: the Later Years

Malnutrition at Home and Around the World

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Exam 1: The Role of Nutrition in Our Health

Compare and contrast the earliest nutritional discoveries to current trends in nutrition research and health promotion. Why has the focus shifted?

Which element makes protein different from carbohydrate and fat?

A(n)________ represents a scientific consensus as to why a particular phenomenon occurs.

Which of the following nutrients is classified as a major mineral?

Which of the following is the leading cause of death in Canada?

Which of the following would contain organic nutrients?

Which of the following is classified as a lipid?

Carbohydrates are composed of chains of carbon, hydrogen and:

Jasmine consumed a breakfast that contained 85 grams of carbohydrate, 20 grams of protein, and 18 grams of fat. How many kilocalories did Jasmine eat at breakfast?

Which of the following is considered the primary link between poor nutrition and chronic disease in Canada?

The Dietary Reference Intakes (DRIs)were established to refocus nutrient recommendations toward preventing:

A long-distance runner decides to consume a diet where 40% of total calories come from protein. What are the concerns with this course of action?

Which of the following is a true anthropometric test?

The Pan-Canadian Healthy Living Strategy has four strategic directions. Imagine that your university or college decides to use these strategies to promote healthy eating. Create an example of how each could be implemented.

The Canadian organization of food and nutrition professionals is called:

How do you define health? Discuss how nutrition is related to overall health.

The standard used to estimate the daily nutrient needs of half of all healthy individuals is:

Which of the following nutrients yields the most energy per gram?

Explain how nutrition can impact physical activity.

Designing a Healthy Diet

The Human Body: Are We Really What We Eat

Carbohydrates: Plant-Derived Energy Nutrients

Lipids: Essential Energy-Supplying Nutrients

Proteins: Crucial Components of All Body Tissues

Metabolism: From Food to Life

Micronutrients, Phytochemicals, and Functional Foods

Nutrients Involved in Energy Metabolism

Nutrients Involved in Fluid and Electrolyte Balance

Nutrients Involved in Antioxidant Function

Nutrients Involved in Bone Health

Nutrients Involved in Blood Health and Immunity

Achieving and Maintaining a Healthy Body Weight

Nutrition and Physical Activity: Keys to Good Health

Nutrition Through the Life Cycle: Pregnancy and the First Years of Life

Nutrition Through the Life Cycle: Childhood and Adolescence

Nutrition Through the Life Cycle: the Later Years

Malnutrition at Home and Around the World

Filters