Question 1

​Menopause is associated with a(n)_____.

Accepted Answer

A)  ​decline in muscle mass 
B)  ​increase in abdominal fat 
C)  ​addition of bone mass 
D)  ​lower risk of cardiovascular disease 
E)  ​decrease in elasticity of the skin 
A)  ​decline in muscle mass 
B)  ​increase in abdominal fat 
C)  ​addition of bone mass 
D)  ​lower risk of cardiovascular disease 
E)  ​decrease in elasticity of the skin

Question 2

Matching
-​Choline

Accepted Answer

A) Deficiency has been shown to cause fatty liver and muscle deterioration 
B) Intakes below 50% of the RDA can lead to chronic inflammation 
C) Involved in maintenance and repair of cellular membranes 
D) ​Essential in maintaining integrity of skin and mucosal cells 
E) Energy expended by fidgeting
F)Time of life when people become independent and leave the parental home
G)​A period of active family responsibilities,expanding work and professional roles
H)A supplement commonly taken at perimenopause
I)An inflammatory state that may present with cardio-metabolic and carcinogenic factors
J)A food product that has a physiological benefit beyond the nutritional value provided
K)Energy required for digestion,absorption,and metabolism of food
L)​Basal metabolic rate 
A) Deficiency has been shown to cause fatty liver and muscle deterioration 
B) Intakes below 50% of the RDA can lead to chronic inflammation 
C) Involved in maintenance and repair of cellular membranes 
D) ​Essential in maintaining integrity of skin and mucosal cells 
E) Energy expended by fidgeting
F)Time of life when people become independent and leave the parental home
G)​A period of active family responsibilities,expanding work and professional roles
H)A supplement commonly taken at perimenopause
I)An inflammatory state that may present with cardio-metabolic and carcinogenic factors
J)A food product that has a physiological benefit beyond the nutritional value provided
K)Energy required for digestion,absorption,and metabolism of food
L)​Basal metabolic rate

Question 3

​At perimenopause many women begin to take _____ to prevent bone loss.

Accepted Answer

A)  ​vitamin K 
B)  ​calcium and Vitamin D 
C)  ​vitamin B 12 
D)  ​vitamin C 
E)  ​folate 
A)  ​vitamin K 
B)  ​calcium and Vitamin D 
C)  ​vitamin B 12 
D)  ​vitamin C 
E)  ​folate

Question 4

​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 5

​A simple calculation used to give you a "ballpark" calorie level for weight maintenance is to multiply your body weight in pounds by the number _____.

Accepted Answer

A)  13​ 
B)  ​15 
C)  ​17 
D)  ​25 
E)  ​30 
A)  13​ 
B)  ​15 
C)  ​17 
D)  ​25 
E)  ​30

Question 6

​Among adults,the Acceptable Macronutrient Distribution Range 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 7

Matching
-​Magnesium

Accepted Answer

A) Deficiency has been shown to cause fatty liver and muscle deterioration 
B) Intakes below 50% of the RDA can lead to chronic inflammation 
C) Involved in maintenance and repair of cellular membranes 
D) ​Essential in maintaining integrity of skin and mucosal cells 
E) Energy expended by fidgeting
F)Time of life when people become independent and leave the parental home
G)​A period of active family responsibilities,expanding work and professional roles
H)A supplement commonly taken at perimenopause
I)An inflammatory state that may present with cardio-metabolic and carcinogenic factors
J)A food product that has a physiological benefit beyond the nutritional value provided
K)Energy required for digestion,absorption,and metabolism of food
L)​Basal metabolic rate 
A) Deficiency has been shown to cause fatty liver and muscle deterioration 
B) Intakes below 50% of the RDA can lead to chronic inflammation 
C) Involved in maintenance and repair of cellular membranes 
D) ​Essential in maintaining integrity of skin and mucosal cells 
E) Energy expended by fidgeting
F)Time of life when people become independent and leave the parental home
G)​A period of active family responsibilities,expanding work and professional roles
H)A supplement commonly taken at perimenopause
I)An inflammatory state that may present with cardio-metabolic and carcinogenic factors
J)A food product that has a physiological benefit beyond the nutritional value provided
K)Energy required for digestion,absorption,and metabolism of food
L)​Basal metabolic rate

Question 8

​Access to healthy food is a feature of which social determinant of health?

Accepted Answer

A)  ​education 
B)  ​social and community context 
C)  ​economic stability 
D)  ​health and health care 
E)  ​neighborhood and built environment 
A)  ​education 
B)  ​social and community context 
C)  ​economic stability 
D)  ​health and health care 
E)  ​neighborhood and built environment

Question 9

​The additional energy required for the digestion,absorption,and metabolism of what people eat results from _____.

Accepted Answer

A)  ​the thermic effect of food (TEF) 
B)  ​an individual's basal metabolic rate (BMR) 
C)  ​estimated energy requirements (EER) 
D)  ​activity thermogenesis 
E)  ​resting energy expenditure 
A)  ​the thermic effect of food (TEF) 
B)  ​an individual's basal metabolic rate (BMR) 
C)  ​estimated energy requirements (EER) 
D)  ​activity thermogenesis 
E)  ​resting energy expenditure

Question 10

​Adults who engage in strenuous exercise programs have increased nutrient and _____ needs to meet the demands of training,competition,and recovery.

Accepted Answer

A)  ergogenic​ 
B)  ​fat mass 
C)  ​insulin 
D)  ​hydration 
E)  ​vitamin 
A)  ergogenic​ 
B)  ​fat mass 
C)  ​insulin 
D)  ​hydration 
E)  ​vitamin

Question 11

Discuss the four components of the Eating Competence Model.

Accepted Answer

The four components of the Eating Compet

Question 12

"According to Census Bureau estimates for 2013,the poverty rate for the U.S.is 14.5%." Briefly describe two or three food and nutrition programs designed to serve low-income adults in your community.

Accepted Answer

(Answers may vary)
By far the largest of

Question 13

​"If you drink,do so in moderation," is defined as _____.

Accepted Answer

A)  ​no more than 3 drinks per day for males and no more than 2 for females 
B)  ​no more than 2 drinks per day for males and no more than 3 for females 
C)  ​no more than 2 drinks per day for males and no more than 1 for females 
D)  ​no more than 1 drink per day for males and no more than 2 for females 
E)  ​no more than 2 drinks per day for males or females 
A)  ​no more than 3 drinks per day for males and no more than 2 for females 
B)  ​no more than 2 drinks per day for males and no more than 3 for females 
C)  ​no more than 2 drinks per day for males and no more than 1 for females 
D)  ​no more than 1 drink per day for males and no more than 2 for females 
E)  ​no more than 2 drinks per day for males or females

Question 14

Matching
-Calcium

Accepted Answer

A) Deficiency has been shown to cause fatty liver and muscle deterioration 
B) Intakes below 50% of the RDA can lead to chronic inflammation 
C) Involved in maintenance and repair of cellular membranes 
D) ​Essential in maintaining integrity of skin and mucosal cells 
E) Energy expended by fidgeting
F)Time of life when people become independent and leave the parental home
G)​A period of active family responsibilities,expanding work and professional roles
H)A supplement commonly taken at perimenopause
I)An inflammatory state that may present with cardio-metabolic and carcinogenic factors
J)A food product that has a physiological benefit beyond the nutritional value provided
K)Energy required for digestion,absorption,and metabolism of food
L)​Basal metabolic rate 
A) Deficiency has been shown to cause fatty liver and muscle deterioration 
B) Intakes below 50% of the RDA can lead to chronic inflammation 
C) Involved in maintenance and repair of cellular membranes 
D) ​Essential in maintaining integrity of skin and mucosal cells 
E) Energy expended by fidgeting
F)Time of life when people become independent and leave the parental home
G)​A period of active family responsibilities,expanding work and professional roles
H)A supplement commonly taken at perimenopause
I)An inflammatory state that may present with cardio-metabolic and carcinogenic factors
J)A food product that has a physiological benefit beyond the nutritional value provided
K)Energy required for digestion,absorption,and metabolism of food
L)​Basal metabolic rate

Question 15

​Heart disease is more often associated with a(n)_____ diet.

Accepted Answer

A)  ​vegan 
B)  ​carcinogenic 
C)  ​obesogenic 
D)  ​fast-food 
E)  ​atherogenic 
A)  ​vegan 
B)  ​carcinogenic 
C)  ​obesogenic 
D)  ​fast-food 
E)  ​atherogenic

Question 16

A healthy weight for most individuals is a BMI of 18.5 up to 28 Kg/m².

Accepted Answer

A) True 
 B)False

Question 17

​Caloric intake in men has been estimated to decrease by _____% between the ages of 30 and 80 due to a lowered metabolic rate and decreased activity.

Accepted Answer

A)  ​15 
B)  ​22 
C)  ​31 
D)  ​46 
E)  ​53 
A)  ​15 
B)  ​22 
C)  ​31 
D)  ​46 
E)  ​53

Question 18

​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 19

​Which component of the Eating Competence Model means being comfortable eating a preferred food?

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 20

Menopause is associated with an increase in abdominal fat.

Accepted Answer

A) True 
 B)False

Menopause is associated with a(n)_____.

Matching -Choline

At perimenopause many women begin to take _____ to prevent bone loss.

Modifiable nutritional risk factors for cancer include _____.

A simple calculation used to give you a "ballpark" calorie level for weight maintenance is to multiply your body weight in pounds by the number _____.

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

Matching -Magnesium

Access to healthy food is a feature of which social determinant of health?

The additional energy required for the digestion,absorption,and metabolism of what people eat results from _____.

Adults who engage in strenuous exercise programs have increased nutrient and _____ needs to meet the demands of training,competition,and recovery.

Discuss the four components of the Eating Competence Model.

"According to Census Bureau estimates for 2013,the poverty rate for the U.S.is 14.5%." Briefly describe two or three food and nutrition programs designed to serve low-income adults in your community.

"If you drink,do so in moderation," is defined as _____.

Matching -Calcium

Heart disease is more often associated with a(n)_____ diet.

A healthy weight for most individuals is a BMI of 18.5 up to 28 Kg/m².

Caloric intake in men has been estimated to decrease by _____% between the ages of 30 and 80 due to a lowered metabolic rate and decreased activity.

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

Which component of the Eating Competence Model means being comfortable eating a preferred food?

Menopause is associated with an increase in abdominal fat.

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

Exam 16: Adult Nutrition

​Menopause is associated with a(n)_____.

Matching -​Choline

​At perimenopause many women begin to take _____ to prevent bone loss.

​Modifiable nutritional risk factors for cancer include _____.

​A simple calculation used to give you a "ballpark" calorie level for weight maintenance is to multiply your body weight in pounds by the number _____.

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

Matching -​Magnesium

​Access to healthy food is a feature of which social determinant of health?

​The additional energy required for the digestion,absorption,and metabolism of what people eat results from _____.

​Adults who engage in strenuous exercise programs have increased nutrient and _____ needs to meet the demands of training,competition,and recovery.

Discuss the four components of the Eating Competence Model.

"According to Census Bureau estimates for 2013,the poverty rate for the U.S.is 14.5%." Briefly describe two or three food and nutrition programs designed to serve low-income adults in your community.

​"If you drink,do so in moderation," is defined as _____.

Matching -Calcium

​Heart disease is more often associated with a(n)_____ diet.

A healthy weight for most individuals is a BMI of 18.5 up to 28 Kg/m².

​Caloric intake in men has been estimated to decrease by _____% between the ages of 30 and 80 due to a lowered metabolic rate and decreased activity.

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

​Which component of the Eating Competence Model means being comfortable eating a preferred food?

Menopause is associated with an increase in abdominal fat.

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

Menopause is associated with a(n)_____.

Matching -Choline

At perimenopause many women begin to take _____ to prevent bone loss.

Modifiable nutritional risk factors for cancer include _____.

A simple calculation used to give you a "ballpark" calorie level for weight maintenance is to multiply your body weight in pounds by the number _____.

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

Matching -Magnesium

Access to healthy food is a feature of which social determinant of health?

The additional energy required for the digestion,absorption,and metabolism of what people eat results from _____.

Adults who engage in strenuous exercise programs have increased nutrient and _____ needs to meet the demands of training,competition,and recovery.

"If you drink,do so in moderation," is defined as _____.

Heart disease is more often associated with a(n)_____ diet.

Caloric intake in men has been estimated to decrease by _____% between the ages of 30 and 80 due to a lowered metabolic rate and decreased activity.

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

Which component of the Eating Competence Model means being comfortable eating a preferred food?