Question 1

It is impossible to maintain a high-quality diet if you are a vegetarian.

Accepted Answer

A) True 
 B)False

Question 2

Discuss the development and real-world application of dietary guidance systems. Name two components of the system.

Accepted Answer

Dietary guidance systems are sets of die

Question 3

The continuum of nutritional health ranges from resilient and healthy to _____.

Accepted Answer

A)  unfocused and unhealthy 
B)  altered but healthy 
C)  altered and unhealthy 
D)  clinically and chronically ill 
E)  terminal illness and death 
A)  unfocused and unhealthy 
B)  altered but healthy 
C)  altered and unhealthy 
D)  clinically and chronically ill 
E)  terminal illness and death

Question 4

Low vitamin D intake is associated with decreased _____ bioavailability.

Accepted Answer

A)  phosphorus 
B)  calcium 
C)  potassium 
D)  magnesium 
E)  iron 
A)  phosphorus 
B)  calcium 
C)  potassium 
D)  magnesium 
E)  iron

Question 5

Meals-on-Wheels programs provide hot meals and snacks for homeless and hungry people.

Accepted Answer

A) True 
 B)False

Question 6

Brisk walking and cycling are examples of moderate-intensity activities for adults.

Accepted Answer

A) True 
 B)False

Question 7

Which of the following eating styles includes the use of vegetables, fish and seafood, and olive oil?

Accepted Answer

A)  vegetarian 
B)  DASH 
C)  the Mediterranean 
D)  Atkins 
E)  vegan 
A)  vegetarian 
B)  DASH 
C)  the Mediterranean 
D)  Atkins 
E)  vegan

Question 8

Muscular strength peaks around _____.

Accepted Answer

A)  30-35 years of age 
B)  25-30 years of age 
C)  age 50 
D)  20-25 years of age 
E)  age 40 
A)  30-35 years of age 
B)  25-30 years of age 
C)  age 50 
D)  20-25 years of age 
E)  age 40

Question 9

Basal metabolic rate is measured in an individual who _____.

Accepted Answer

A)  has been awake for more than 30 minutes 
B)  has just finished exercising 
C)  is in a room with music playing at a moderate volume 
D)  is in a room with comfortable temperature 
E)  has fasted for 6 hours 
A)  has been awake for more than 30 minutes 
B)  has just finished exercising 
C)  is in a room with music playing at a moderate volume 
D)  is in a room with comfortable temperature 
E)  has fasted for 6 hours

Question 10

To lose 4 pounds in 4 weeks, you would need to decrease your intake by _____ calories on a daily basis.

Accepted Answer

A)  250 
B)  350 
C)  500 
D)  550 
E)  750 
A)  250 
B)  350 
C)  500 
D)  550 
E)  750

Question 11

What does the term climacteric changes refer to?

Accepted Answer

A)  It refers to the changes the body undergoes because of obesity. 
B)  It refers to the changes the body undergoes after chemotherapy. 
C)  It refers to the changes associated with a person's diet. 
D)  It refers to the changes associated with the end of reproduction. 
E)  It refers to the changes that occur when a person shifts from one type of diet to another. 
A)  It refers to the changes the body undergoes because of obesity. 
B)  It refers to the changes the body undergoes after chemotherapy. 
C)  It refers to the changes associated with a person's diet. 
D)  It refers to the changes associated with the end of reproduction. 
E)  It refers to the changes that occur when a person shifts from one type of diet to another.

Question 12

Among adults, the Acceptable Macronutrient Distribution Ranges for total fat intake is _____ of calories.

Accepted Answer

A)  10-15% 
B)  15-20% 
C)  20-35% 
D)  35-40% 
E)  40-50% 
A)  10-15% 
B)  15-20% 
C)  20-35% 
D)  35-40% 
E)  40-50%

Question 13

Which of the following nutrients acts as a methyl donor during RNA replication and gene expression?

Accepted Answer

A)  sodium 
B)  potassium 
C)  choline 
D)  calcium 
E)  vitamin D 
A)  sodium 
B)  potassium 
C)  choline 
D)  calcium 
E)  vitamin D

Question 14

Which component of the Eating Competence Model means being comfortable eating a preferred food but also means being able to settle for less-preferred food when necessary?

Accepted Answer

A)  eating attitudes 
B)  food acceptance 
C)  regulation of food intake 
D)  documentation of food intake 
E)  eating context 
A)  eating attitudes 
B)  food acceptance 
C)  regulation of food intake 
D)  documentation of food intake 
E)  eating context

Question 15

Iodized salt, used for its quality of enhancing iodine intake, is an example of what type of food?

Accepted Answer

A)  medical food 
B)  supplement 
C)  food for special dietary use 
D)  modified food 
E)  conventional food 
A)  medical food 
B)  supplement 
C)  food for special dietary use 
D)  modified food 
E)  conventional food

Question 16

Which of the following nutrients is a cofactor in cellular and tissue integrity, protein synthesis, and mitochondrial energy production?

Accepted Answer

A)  calcium 
B)  iron 
C)  magnesium 
D)  fiber 
E)  choline 
A)  calcium 
B)  iron 
C)  magnesium 
D)  fiber 
E)  choline

Question 17

The number of new cancer cases has increased for which group?

Accepted Answer

A)  American Indian women 
B)  American Indian men 
C)  African American women 
D)  African American men 
E)  Hispanics 
A)  American Indian women 
B)  American Indian men 
C)  African American women 
D)  African American men 
E)  Hispanics

Question 18

Modifiable nutritional risk factors for cancer include _____.

Accepted Answer

A)  low potassium intake 
B)  low dietary fat intake 
C)  unstructured eating 
D)  high levels of antioxidants 
E)  burnt and charred food 
A)  low potassium intake 
B)  low dietary fat intake 
C)  unstructured eating 
D)  high levels of antioxidants 
E)  burnt and charred food

Question 19

Nonspecific signs and symptoms resulting from insufficient or excessive intake of nutrients or energy are well-recognized risk factors for the development of _____.

Accepted Answer

A)  metabolic imbalance 
B)  caloric dysfunction 
C)  insulin resistance 
D)  chronic diseases 
E)  blood pressure anomalies 
A)  metabolic imbalance 
B)  caloric dysfunction 
C)  insulin resistance 
D)  chronic diseases 
E)  blood pressure anomalies

Question 20

Which component of the Eating Competence Model focuses on structure and meal planning?

Accepted Answer

A)  eating attitudes 
B)  food acceptance 
C)  regulation of food intake 
D)  documentation of food intake 
E)  eating context 
A)  eating attitudes 
B)  food acceptance 
C)  regulation of food intake 
D)  documentation of food intake 
E)  eating context

It is impossible to maintain a high-quality diet if you are a vegetarian.

Discuss the development and real-world application of dietary guidance systems. Name two components of the system.

The continuum of nutritional health ranges from resilient and healthy to _____.

Low vitamin D intake is associated with decreased _____ bioavailability.

Meals-on-Wheels programs provide hot meals and snacks for homeless and hungry people.

Brisk walking and cycling are examples of moderate-intensity activities for adults.

Which of the following eating styles includes the use of vegetables, fish and seafood, and olive oil?

Muscular strength peaks around _____.

Basal metabolic rate is measured in an individual who _____.

To lose 4 pounds in 4 weeks, you would need to decrease your intake by _____ calories on a daily basis.

What does the term climacteric changes refer to?

Among adults, the Acceptable Macronutrient Distribution Ranges for total fat intake is _____ of calories.

Which of the following nutrients acts as a methyl donor during RNA replication and gene expression?

Which component of the Eating Competence Model means being comfortable eating a preferred food but also means being able to settle for less-preferred food when necessary?

Iodized salt, used for its quality of enhancing iodine intake, is an example of what type of food?

Which of the following nutrients is a cofactor in cellular and tissue integrity, protein synthesis, and mitochondrial energy production?

The number of new cancer cases has increased for which group?

Modifiable nutritional risk factors for cancer include _____.

Nonspecific signs and symptoms resulting from insufficient or excessive intake of nutrients or energy are well-recognized risk factors for the development of _____.

Which component of the Eating Competence Model focuses on structure and meal planning?

Nutrition Basics

Preconception Nutrition

Preconception Nutrition: Conditions and Interventions

Nutrition During Pregnancy

Nutrition During Pregnancy: Conditions and Interventions

Nutrition During Lactation

Nutrition During Lactation: Conditions and Interventions

Infant Nutrition

Infant Nutrition: Conditions and Interventions

Toddler and Preschooler Nutrition

Toddler and Preschooler Nutrition: Conditions and Interventions

Child and Preadolescent Nutrition

Child and Preadolescent Nutrition: Conditions and Interventions

Adolescent Nutrition

Adolescent Nutrition: Conditions and Interventions

Adult Nutrition: Conditions and Interventions

Nutrition and Older Adults

Nutrition and Older Adults: Conditions and Interventions

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Exam 16: Adult Nutrition

It is impossible to maintain a high-quality diet if you are a vegetarian.

Discuss the development and real-world application of dietary guidance systems. Name two components of the system.

The continuum of nutritional health ranges from resilient and healthy to _____.

Low vitamin D intake is associated with decreased _____ bioavailability.

Meals-on-Wheels programs provide hot meals and snacks for homeless and hungry people.

Brisk walking and cycling are examples of moderate-intensity activities for adults.

Which of the following eating styles includes the use of vegetables, fish and seafood, and olive oil?

Muscular strength peaks around _____.

Basal metabolic rate is measured in an individual who _____.

To lose 4 pounds in 4 weeks, you would need to decrease your intake by _____ calories on a daily basis.

What does the term climacteric changes refer to?

Among adults, the Acceptable Macronutrient Distribution Ranges for total fat intake is _____ of calories.

Which of the following nutrients acts as a methyl donor during RNA replication and gene expression?

Which component of the Eating Competence Model means being comfortable eating a preferred food but also means being able to settle for less-preferred food when necessary?

Iodized salt, used for its quality of enhancing iodine intake, is an example of what type of food?

Which of the following nutrients is a cofactor in cellular and tissue integrity, protein synthesis, and mitochondrial energy production?

The number of new cancer cases has increased for which group?

Modifiable nutritional risk factors for cancer include _____.

Nonspecific signs and symptoms resulting from insufficient or excessive intake of nutrients or energy are well-recognized risk factors for the development of _____.

Which component of the Eating Competence Model focuses on structure and meal planning?

Nutrition Basics

Preconception Nutrition

Preconception Nutrition: Conditions and Interventions

Nutrition During Pregnancy

Nutrition During Pregnancy: Conditions and Interventions

Nutrition During Lactation

Nutrition During Lactation: Conditions and Interventions

Infant Nutrition

Infant Nutrition: Conditions and Interventions

Toddler and Preschooler Nutrition

Toddler and Preschooler Nutrition: Conditions and Interventions

Child and Preadolescent Nutrition

Child and Preadolescent Nutrition: Conditions and Interventions

Adolescent Nutrition

Adolescent Nutrition: Conditions and Interventions

Adult Nutrition: Conditions and Interventions

Nutrition and Older Adults

Nutrition and Older Adults: Conditions and Interventions

Filters