Question 1

The general term used to describe recommended intake levels of nutrients (intake standards)for planning and assessing diets in all healthy people is:

Accepted Answer

A) Adequate Intake Levels. 
B) Tolerable Upper Limits. 
C) Essential Nutrients. 
D) Dietary Reference Intakes. 
A) Adequate Intake Levels. 
B) Tolerable Upper Limits. 
C) Essential Nutrients. 
D) Dietary Reference Intakes.

Question 2

Producers of bread,cornmeal,crackers,flour tortillas,white rice,and other products made with refined grains MUST use flours enriched with which of the following?

Accepted Answer

A) Thiamin 
B) Niacin 
C) Iron 
D) Riboflavin 
E) All of the above 
A) Thiamin 
B) Niacin 
C) Iron 
D) Riboflavin 
E) All of the above

Question 3

There are no programs to improve eating behaviors in school-aged children.

Accepted Answer

A) True 
 B)False

Question 4

Foods are made "functional" by:

Accepted Answer

A) taking out potentially harmful components. 
B) increasing the amount of nutrients and beneficial non-nutrients. 
C) adding new beneficial compounds to them. 
D) All of the above 
E) a and b only 
A) taking out potentially harmful components. 
B) increasing the amount of nutrients and beneficial non-nutrients. 
C) adding new beneficial compounds to them. 
D) All of the above 
E) a and b only

Question 5

Which of the following combinations represents an example of complementary proteins?

Accepted Answer

A) Grains and seeds 
B) Grains and beans 
C) Seeds and beans 
D) Soybeans and milk 
E) Eggs and onions 
A) Grains and seeds 
B) Grains and beans 
C) Seeds and beans 
D) Soybeans and milk 
E) Eggs and onions

Question 6

Use the following information to answer questions 
Jill is a very active teenager who has been maintaining her current weight of 125 pounds.Her average daily macronutrient intake consists of 250 g carbohydrate,100 g total fat,30 g saturated fat,and 50 g protein.
-The percentage of energy that comes from Jill's intake of carbohydrate is:

Accepted Answer

A) 12%. 
B) 25%. 
C) 48%. 
D) 57%. 
E) 65%. 
A) 12%. 
B) 25%. 
C) 48%. 
D) 57%. 
E) 65%.

Question 7

Use the following nutrition label to answer questions .
  
-What mandatory nutrient is missing from the food label?

Accepted Answer

A) Unsaturated fats 
B) Simple sugars 
C) Vitamin C 
D) Vitamin K 
A) Unsaturated fats 
B) Simple sugars 
C) Vitamin C 
D) Vitamin K

Question 8

Phytochemicals are chemical substances found in _____ that protect human body processes and may benefit health.

Accepted Answer

A) animals 
B) the human body 
C) plants 
D) both plants and animals 
E) None of the above 
A) animals 
B) the human body 
C) plants 
D) both plants and animals 
E) None of the above

Question 9

Which of the following are the correct six categories of nutrients?

Accepted Answer

A) Fat,alcohol,carbohydrate,protein,vitamins,minerals 
B) Fat,carbohydrate,fiber,protein,vitamins,minerals 
C) Fat,carbohydrate,protein,water,vitamins,minerals 
D) Fat,carbohydrate,protein,fiber,water,vitamins 
E) Fat,carbohydrate,protein,fiber,water,alcohol 
A) Fat,alcohol,carbohydrate,protein,vitamins,minerals 
B) Fat,carbohydrate,fiber,protein,vitamins,minerals 
C) Fat,carbohydrate,protein,water,vitamins,minerals 
D) Fat,carbohydrate,protein,fiber,water,vitamins 
E) Fat,carbohydrate,protein,fiber,water,alcohol

Question 10

If an adult is trying to decrease her risk of heart disease,which of the following should she try to avoid?

Accepted Answer

A) Breaded and fried foods 
B) Packaged snack foods 
C) Foods made with trans fat 
D) Saturated fats 
E) All of the above 
A) Breaded and fried foods 
B) Packaged snack foods 
C) Foods made with trans fat 
D) Saturated fats 
E) All of the above

Question 11

Gastrointestinal bleeding or alcoholism may cause secondary malnutrition.

Accepted Answer

A) True 
 B)False

Question 12

Which of the following is NOT one of the roles that water plays in the body?

Accepted Answer

A) Energy transformation 
B) Energy metabolism regulation 
C) Excretion of wastes 
D) Temperature regulation 
E) Medium in which most chemical reactions take place 
A) Energy transformation 
B) Energy metabolism regulation 
C) Excretion of wastes 
D) Temperature regulation 
E) Medium in which most chemical reactions take place

Question 13

Use the following information to answer questions 
Jill is a very active teenager who has been maintaining her current weight of 125 pounds.Her average daily macronutrient intake consists of 250 g carbohydrate,100 g total fat,30 g saturated fat,and 50 g protein.
-is The percentage of energy that comes from Jill's intake of fat is:

Accepted Answer

A) 13%. 
B) 30%. 
C) 43%. 
D) 56%. 
A) 13%. 
B) 30%. 
C) 43%. 
D) 56%.

Question 14

After class,you go to Jamba Juice and get an "Orange-a-Peel" smoothie that contains the following nutrients: 9 g of protein,102 g carbohydrate,and 1 g of fat.How many total Calories does this provide?

Accepted Answer

A) 299 
B) 399 
C) 448 
D) 453 
E) 546 
A) 299 
B) 399 
C) 448 
D) 453 
E) 546

Question 15

Key recommendations found in the 2010 Dietary Guidelines for Americans emphasize:

Accepted Answer

A) the importance of achieving and maintaining a healthy body weight for prevention of overweight and obesity. 
B) increasing physical activity and reducing time spent doing sedentary behaviors. 
C) focusing on whole grains and highly colored vegetables. 
D) cooking foods to safe temperatures. 
E) These are all key points. 
A) the importance of achieving and maintaining a healthy body weight for prevention of overweight and obesity. 
B) increasing physical activity and reducing time spent doing sedentary behaviors. 
C) focusing on whole grains and highly colored vegetables. 
D) cooking foods to safe temperatures. 
E) These are all key points.

Question 16

The type of fat consumed is more important to health than is the total fat intake.

Accepted Answer

A) True 
 B)False

Question 17

Which of the following statements about food labels is FALSE?

Accepted Answer

A) They note the presence of common food allergens. 
B) They appear on almost all multiple-ingredient foods. 
C) They list the content of fat,saturated fat,trans fat,and cholesterol. 
D) They contain information about the amount recommended for ingestion each day. 
E) They list the % Daily Value (%DV)for each relevant nutrient. 
A) They note the presence of common food allergens. 
B) They appear on almost all multiple-ingredient foods. 
C) They list the content of fat,saturated fat,trans fat,and cholesterol. 
D) They contain information about the amount recommended for ingestion each day. 
E) They list the % Daily Value (%DV)for each relevant nutrient.

Question 18

An example of a functional food would be:

Accepted Answer

A) lactose-free milk. 
B) "Egg Beaters." 
C) orange juice with vitamin D added. 
D) All of the above 
E) a and c only 
A) lactose-free milk. 
B) "Egg Beaters." 
C) orange juice with vitamin D added. 
D) All of the above 
E) a and c only

Question 19

What two monosaccharides are found in sucrose (table sugar)?

Accepted Answer

A) Glucose and lactose 
B) Glucose and glucose 
C) Glucose and maltose 
D) Glucose and fructose 
A) Glucose and lactose 
B) Glucose and glucose 
C) Glucose and maltose 
D) Glucose and fructose

Question 20

Not having enough money to buy food to eat is an example of a potential cause of primary malnutrition.

Accepted Answer

A) True 
 B)False

The general term used to describe recommended intake levels of nutrients (intake standards)for planning and assessing diets in all healthy people is:

Producers of bread,cornmeal,crackers,flour tortillas,white rice,and other products made with refined grains MUST use flours enriched with which of the following?

There are no programs to improve eating behaviors in school-aged children.

Foods are made "functional" by:

Which of the following combinations represents an example of complementary proteins?

Use the following nutrition label to answer questions . -What mandatory nutrient is missing from the food label?

Phytochemicals are chemical substances found in _____ that protect human body processes and may benefit health.

Which of the following are the correct six categories of nutrients?

If an adult is trying to decrease her risk of heart disease,which of the following should she try to avoid?

Gastrointestinal bleeding or alcoholism may cause secondary malnutrition.

Which of the following is NOT one of the roles that water plays in the body?

After class,you go to Jamba Juice and get an "Orange-a-Peel" smoothie that contains the following nutrients: 9 g of protein,102 g carbohydrate,and 1 g of fat.How many total Calories does this provide?

Key recommendations found in the 2010 Dietary Guidelines for Americans emphasize:

The type of fat consumed is more important to health than is the total fat intake.

Which of the following statements about food labels is FALSE?

An example of a functional food would be:

What two monosaccharides are found in sucrose (table sugar)?

Not having enough money to buy food to eat is an example of a potential cause of primary malnutrition.

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

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Exam 1: Nutrition Basics

The general term used to describe recommended intake levels of nutrients (intake standards)for planning and assessing diets in all healthy people is:

Producers of bread,cornmeal,crackers,flour tortillas,white rice,and other products made with refined grains MUST use flours enriched with which of the following?

There are no programs to improve eating behaviors in school-aged children.

Foods are made "functional" by:

Which of the following combinations represents an example of complementary proteins?

Use the following nutrition label to answer questions . -What mandatory nutrient is missing from the food label?

Phytochemicals are chemical substances found in _____ that protect human body processes and may benefit health.

Which of the following are the correct six categories of nutrients?

If an adult is trying to decrease her risk of heart disease,which of the following should she try to avoid?

Gastrointestinal bleeding or alcoholism may cause secondary malnutrition.

Which of the following is NOT one of the roles that water plays in the body?

After class,you go to Jamba Juice and get an "Orange-a-Peel" smoothie that contains the following nutrients: 9 g of protein,102 g carbohydrate,and 1 g of fat.How many total Calories does this provide?

Key recommendations found in the 2010 Dietary Guidelines for Americans emphasize:

The type of fat consumed is more important to health than is the total fat intake.

Which of the following statements about food labels is FALSE?

An example of a functional food would be:

What two monosaccharides are found in sucrose (table sugar)?

Not having enough money to buy food to eat is an example of a potential cause of primary malnutrition.

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

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