Question 1

The Healthy Eating Index _____.

Accepted Answer

A)  assigns scores based on the extent to which diets meet recommended standards of intake 
B)  assesses a person's dietary intake based on 12 dietary components 
C)  is primarily used for monitoring an individual's dietary quality 
D)  bases its guidelines on Food and Drug Administration dietary restrictions 
E)  cannot be used for research purposes to assess population dietary quality 
A)  assigns scores based on the extent to which diets meet recommended standards of intake 
B)  assesses a person's dietary intake based on 12 dietary components 
C)  is primarily used for monitoring an individual's dietary quality 
D)  bases its guidelines on Food and Drug Administration dietary restrictions 
E)  cannot be used for research purposes to assess population dietary quality

Question 2

What are the six categories of essential nutrients?

Accepted Answer

A)  carbohydrates, alcohol, fats, proteins, vitamins, and minerals 
B)  carbohydrates, fiber, fats, proteins, vitamins, and minerals 
C)  carbohydrates, proteins, fats, minerals, water, and vitamins 
D)  carbohydrates, proteins, fiber, water, alcohol, and lipids 
A)  carbohydrates, alcohol, fats, proteins, vitamins, and minerals 
B)  carbohydrates, fiber, fats, proteins, vitamins, and minerals 
C)  carbohydrates, proteins, fats, minerals, water, and vitamins 
D)  carbohydrates, proteins, fiber, water, alcohol, and lipids

Question 3

Which vitamin acts as an antioxidant in the body?

Accepted Answer

A)  vitamin C 
B)  thiamin 
C)  riboflavin 
D)  biotin 
E)  vitamin D 
A)  vitamin C 
B)  thiamin 
C)  riboflavin 
D)  biotin 
E)  vitamin D

Question 4

$\text {Nutrition Facts}$
$\text {Serving Size {1} / 4 {cup}(40 g) }$
$\text {Amount Per Serving}$
$\text {Calories 170}$$\quad $$\quad $$\quad $$\quad $$\quad $$\quad $$\quad $$\text { Calories from Fat } 45$
$\begin{array}{c}
\begin{array}{|l}
\hline\
\hline \text { Total Fat } 5 \mathrm{~g} \
\hline \text { Saturated Fat } 0.5 \mathrm{~g} \
\hline \text { Trans Fat } 0 \mathrm{~g} \
\hline \text { Cholesterol } 0 \mathrm{mg} \
\hline \text { Sodium } 10 \mathrm{mg} \
\hline \text { Potassium } 310 \mathrm{mg} \
\hline \text { Total Carbohydrate } 31 \mathrm{~g} \
\hline \text { Dietary Fiber } 2 \mathrm{~g} \
\hline \text { Sugars } 29 \mathrm{~g} \
\hline \text { Protein } 1 \mathrm{~g} \
\hline \text { Vitamin } \mathrm{A} 0 \% \
\hline \text { Calcium } 2 \% \
\hline 
\end{array}
\begin{array}{r|}
\hline\text { \% Daily Value *}\
\hline5\%\
\hline3 \%\
\hline\
\hline0\%\
\hline0\%\
\hline9\%\
\hline10\%\
\hline\
\hline\
\hline2\%\
\hline\text { Iron 6\%}\
\hline\
\hline
\end{array}
\end{array}$
 Which mandatory nutrient is missing from the food label?

Accepted Answer

A)  unsaturated fats 
B)  simple sugars 
C)  vitamin C 
D)  vitamin K 
E)  biotin 
A)  unsaturated fats 
B)  simple sugars 
C)  vitamin C 
D)  vitamin K 
E)  biotin

Question 5

The only important animal source of carbohydrates is _____, which is found in _____.

Accepted Answer

A)  lactose; meat 
B)  glucose; meat 
C)  maltose; milk 
D)  lactose; milk 
E)  sucrose; milk 
A)  lactose; meat 
B)  glucose; meat 
C)  maltose; milk 
D)  lactose; milk 
E)  sucrose; milk

Question 6

Explain the connection between energy-dense and empty-calorie foods.

Accepted Answer

Many energy-dense foods are nutrient poo

Question 7

Match between columns
                        Premises: Metabolism
Calorie
Antioxidant
Amino acids
Coenzyme
Cholesterol
Phytochemicals
Stroke
Hydrogenation
Hypertension

Accepted Answer

The Answer of The building blocks of proteins and Chemical is...

Question 8

Which term refers to chemical substances present in plants, some of which can affect body processes in humans that may benefit health?

Accepted Answer

A)  vitamins 
B)  coenzymes 
C)  phytochemicals 
D)  amino acids 
E)  minerals 
A)  vitamins 
B)  coenzymes 
C)  phytochemicals 
D)  amino acids 
E)  minerals

Question 9

Which food item can be labeled as "enriched"?

Accepted Answer

A)  juice 
B)  milk 
C)  bread 
D)  candy 
E)  apples 
A)  juice 
B)  milk 
C)  bread 
D)  candy 
E)  apples

Question 10

Fat-soluble vitamins _____.

Accepted Answer

A)  are stored only for a few weeks by the body 
B)  include vitamins A, D, E, and C 
C)  can be consumed in very high amounts without causing harmful effects 
D)  can be stored in the body for months 
E)  are immediately metabolized by the body and never stored 
A)  are stored only for a few weeks by the body 
B)  include vitamins A, D, E, and C 
C)  can be consumed in very high amounts without causing harmful effects 
D)  can be stored in the body for months 
E)  are immediately metabolized by the body and never stored

Question 11

A person whose diet includes regular intake of high-fat animal products and low intake of olive oil, vegetables, fruits, fish, wine, and whole grains is at higher risk to develop _____.

Accepted Answer

A)  gum disease 
B)  osteoporosis 
C)  anemia 
D)  c irrhosis of the liver 
E)  Alzheimer's disease 
A)  gum disease 
B)  osteoporosis 
C)  anemia 
D)  c irrhosis of the liver 
E)  Alzheimer's disease

The Healthy Eating Index _____.

What are the six categories of essential nutrients?

Which vitamin acts as an antioxidant in the body?

The only important animal source of carbohydrates is _, which is found in _.

Explain the connection between energy-dense and empty-calorie foods.

Which term refers to chemical substances present in plants, some of which can affect body processes in humans that may benefit health?

Which food item can be labeled as "enriched"?

Fat-soluble vitamins _____.

A person whose diet includes regular intake of high-fat animal products and low intake of olive oil, vegetables, fruits, fish, wine, and whole grains is at higher risk to develop _____.

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

Adult Nutrition: Conditions and Interventions

Nutrition and Older Adults

Nutrition and Older Adults: Conditions and Interventions

Filters

Exam 1: Nutrition Basics

The Healthy Eating Index _____.

What are the six categories of essential nutrients?

Which vitamin acts as an antioxidant in the body?

The only important animal source of carbohydrates is _____, which is found in _____.

Explain the connection between energy-dense and empty-calorie foods.

Which term refers to chemical substances present in plants, some of which can affect body processes in humans that may benefit health?

Which food item can be labeled as "enriched"?

Fat-soluble vitamins _____.

A person whose diet includes regular intake of high-fat animal products and low intake of olive oil, vegetables, fruits, fish, wine, and whole grains is at higher risk to develop _____.

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

Adult Nutrition: Conditions and Interventions

Nutrition and Older Adults

Nutrition and Older Adults: Conditions and Interventions

Filters

The only important animal source of carbohydrates is _, which is found in _.