Question 1

What is the leading cause of death in the United States?

Accepted Answer

A)  cancers 
B)  heart disease 
C)  strokes 
D)  suicide 
E)  accidents 
A)  cancers 
B)  heart disease 
C)  strokes 
D)  suicide 
E)  accidents

Question 2

Of the top seven causes of death in the United States, how many are linked with diet?

Accepted Answer

A)  1 
B)  2 
C)  4 
D)  5 
E)  7 
A)  1 
B)  2 
C)  4 
D)  5 
E)  7

Question 3

Which of the following statements accurately describes Dietary Reference Intakes?

Accepted Answer

A)  They are used to treat people with diet-related disorders. 
B)  They assess the adequacy of all required nutrients. 
C)  They aid in the planning and evaluation of diets for healthy people. 
D)  They are used to assess the adequacy of vitamins and minerals only. 
E)  They can be used diagnose diet-related disorders. 
A)  They are used to treat people with diet-related disorders. 
B)  They assess the adequacy of all required nutrients. 
C)  They aid in the planning and evaluation of diets for healthy people. 
D)  They are used to assess the adequacy of vitamins and minerals only. 
E)  They can be used diagnose diet-related disorders.

Question 4

Which part of a research article defines key terms, study design, subjects, and procedures?

Accepted Answer

A)  references 
B)  introduction 
C)  abstract 
D)  methods 
E)  results 
A)  references 
B)  introduction 
C)  abstract 
D)  methods 
E)  results

Question 5

Which nonnutritive substance contributes energy, but does not sustain life?

Accepted Answer

A)  Fats 
B)  Sugar 
C)  Artificial sweeteners 
D)  Alcohol 
E)  Phytochemicals 
A)  Fats 
B)  Sugar 
C)  Artificial sweeteners 
D)  Alcohol 
E)  Phytochemicals

Question 6

Researchers collect data to assess a population's nutrition status. Which of the following statements is true for the United States today?

Accepted Answer

A)  Congress uses the research data to regulate the food supply and establish policy on food assistance programs. 
B)  The Healthy People program met its 2020 goal to improve consumption of fruits and vegetables. 
C)  The food industry uses research data to establish research priorities. 
D)  The Healthy People program did not meet its 2020 goal for improving physical activity. 
E)  Obesity rates are in decline for the first time in decades. 
A)  Congress uses the research data to regulate the food supply and establish policy on food assistance programs. 
B)  The Healthy People program met its 2020 goal to improve consumption of fruits and vegetables. 
C)  The food industry uses research data to establish research priorities. 
D)  The Healthy People program did not meet its 2020 goal for improving physical activity. 
E)  Obesity rates are in decline for the first time in decades.

Question 7

Approximately what percentage of people in the United States are overweight or obese?

Accepted Answer

A)  10% 
B)  20% 
C)  40% 
D)  60% 
E)  80% 
A)  10% 
B)  20% 
C)  40% 
D)  60% 
E)  80%

Question 8

Imagine that a friend is contemplating a change in college major. He has always had an interest in healthy living and knows he does not want to work in an office setting. You think he should consider becoming a registered dietitian. What would you tell him about the necessary training and career possibilities?

Accepted Answer

A registered dietitian nutritionist (RDN

Question 9

Calories or kcalories are a measure of _______ energy.

Accepted Answer

A)  heat 
B)  potential 
C)  surface 
D)  work 
E)  light 
A)  heat 
B)  potential 
C)  surface 
D)  work 
E)  light

Question 10

Which title is granted by alternative educational programs and sounds authoritative but lacks the credentials of an RDN?

Accepted Answer

A)  dietetic technician 
B)  registered dietitian 
C)  certified nutritionist 
D)  dietetic technician, registered 
E)  public health nutritionist 
A)  dietetic technician 
B)  registered dietitian 
C)  certified nutritionist 
D)  dietetic technician, registered 
E)  public health nutritionist

Question 11

Which title is bestowed on an individual who specializes in providing nutrition services through organized community efforts?

Accepted Answer

A)  dietetic technician 
B)  registered dietitian 
C)  certified nutritionist 
D)  dietetic technician, registered 
E)  public health dietitian 
A)  dietetic technician 
B)  registered dietitian 
C)  certified nutritionist 
D)  dietetic technician, registered 
E)  public health dietitian

Question 12

Which of the following statements about the Estimated Energy Requirement (EER) is FALSE?

Accepted Answer

A)  It is the average dietary energy intake that will maintain energy balance in a person with a healthy body weight and level of physical activity. 
B)  EER is measured in kcalories per day. 
C)  Food energy is needed to sustain a healthy and active life. 
D)  UL for energy are based on a person's age, sex, weight, and height. 
E)  Any dietary intake in excess of energy needs results in weight gain. 
A)  It is the average dietary energy intake that will maintain energy balance in a person with a healthy body weight and level of physical activity. 
B)  EER is measured in kcalories per day. 
C)  Food energy is needed to sustain a healthy and active life. 
D)  UL for energy are based on a person's age, sex, weight, and height. 
E)  Any dietary intake in excess of energy needs results in weight gain.

Question 13

____________________ is the mental activity of rationally and skillfully analyzing, synthesizing, and evaluating information.

Accepted Answer

The answer of ____________________ is the mental activity of rationally...

Question 14

Which of the following terms is defined as the science of how nutrients affect the activities of genes and how genes affect the activities of nutrients?

Accepted Answer

A)  Genetic counseling 
B)  Nutritional genomics 
C)  Genetic metabolomics 
D)  Nutritional genetics 
E)  Biochemical nutrition 
A)  Genetic counseling 
B)  Nutritional genomics 
C)  Genetic metabolomics 
D)  Nutritional genetics 
E)  Biochemical nutrition

Question 15

Match between columns
                        Premises: A measure of heat energy
An energy-yielding nutrient
The capacity to do work
A sham treatment in controlled research studies
Number of nutrients known to be essential to humans
Energy (kcal) required to increase temperature of 1 kg of water 1°C
A tentative solution to a scientific problem
Nutrient found in 60% of the human body
An organic micronutrient
Clinical examination of blood and urine
Nonnutrient compounds found in plants
An energy-yielding nonnutrient
Record of eating behaviors
National public health initiative
Record of all prescribed and over-the-counter medications
A nutrient deficiency before outward signs have appeared
Excess energy or nutrition
A personal account of an event
Number of essential minerals in the human diet
Choosing experimental members without bias

Accepted Answer

The Answer of Anecdote and Alcohol and 1 and Fat is...

Question 16

Research always begins with ________.

Accepted Answer

A)  a problem or a question 
B)  an experiment 
C)  a theory 
D)  a prediction 
E)  interpretations 
A)  a problem or a question 
B)  an experiment 
C)  a theory 
D)  a prediction 
E)  interpretations

Question 17

A person who eats a granola bar from a vending machine is most likely making a food choice based on: ____.

Accepted Answer

A)  Habit 
B)  Availability 
C)  Body image 
D)  Environmental concerns 
E)  Cultural values 
A)  Habit 
B)  Availability 
C)  Body image 
D)  Environmental concerns 
E)  Cultural values

Question 18

The choices a person makes regarding food are highly personal. List and describe five factors that influence a person's food choices.

Accepted Answer

Preferences: As you might expect, the nu

Question 19

Describe the double-blind technique and why it is important to research studies. Include a discussion of the importance of controls.

Accepted Answer

Double Blind : When both the subjects an

Question 20

The lowest continuing intake of a nutrient that will maintain a specified criterion of adequacy is called a "nutrient ________."

Accepted Answer

A)  allowance 
B)  requirement 
C)  tolerable limit 
D)  adequate intake 
E)  recommendation 
A)  allowance 
B)  requirement 
C)  tolerable limit 
D)  adequate intake 
E)  recommendation

Exam 1: An Overview of Nutrition

What is the leading cause of death in the United States?

Of the top seven causes of death in the United States, how many are linked with diet?

Which of the following statements accurately describes Dietary Reference Intakes?

Which part of a research article defines key terms, study design, subjects, and procedures?

Which nonnutritive substance contributes energy, but does not sustain life?

Researchers collect data to assess a population's nutrition status. Which of the following statements is true for the United States today?

Approximately what percentage of people in the United States are overweight or obese?

Calories or kcalories are a measure of _______ energy.

Which title is granted by alternative educational programs and sounds authoritative but lacks the credentials of an RDN?

Which title is bestowed on an individual who specializes in providing nutrition services through organized community efforts?

Which of the following statements about the Estimated Energy Requirement (EER) is FALSE?

____________________ is the mental activity of rationally and skillfully analyzing, synthesizing, and evaluating information.

Which of the following terms is defined as the science of how nutrients affect the activities of genes and how genes affect the activities of nutrients?

Research always begins with ________.

A person who eats a granola bar from a vending machine is most likely making a food choice based on: ____.

The choices a person makes regarding food are highly personal. List and describe five factors that influence a person's food choices.

Describe the double-blind technique and why it is important to research studies. Include a discussion of the importance of controls.

The lowest continuing intake of a nutrient that will maintain a specified criterion of adequacy is called a "nutrient ________."

Planning a Healthy Diet

Digestion, Absorption, and Transport

The Carbohydrates: Sugar, Starches, and Fibers

The Lipids: Triglycerides, Phospholipids, and Sterols

Protein: Amino Acids

Energy Metabolism

Energy Balance and Body Composition

Weight Management: Overweight, Obesity, and Underweight

The Water-Soluble Vitamins: B Vitamins and Vitamin C

The Fat-Soluble Vitamins: A, D, E, and K

Water and the Major Minerals

The Trace Minerals

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, Childhood, and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Nutrition Care and Assessment

Nutrition Intervention

Medications, Diet-Drug Interactions, and Herbal Products

Enteral Nutrition Support

Parenteral Nutrition Support

Metabolic and Respiratory Stress

Upper Gastrointestinal Disorders

Lower Gastrointestinal Disorders

Liver Disease and Gallstones

Diabetes Mellitus

Cardiovascular Diseases

Kidney Diseases

Cancer and Hiv Infection

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