Question 1

Which phytochemical combination has been reported to benefit eye health?

Accepted Answer

A) resveratrol and lignans 
B) resveratrol and flavanols 
C) zeaxanthin and lutein 
D) isoflavones and flavanols 
E) isoflavones and lignans 
A) resveratrol and lignans 
B) resveratrol and flavanols 
C) zeaxanthin and lutein 
D) isoflavones and flavanols 
E) isoflavones and lignans C

Question 2

Algae provides an important source of _____ for vegans.

Accepted Answer

A) omega-3 fatty acid (DH
A)  
B) complete protein 
C) vitamin B₁₂ and calcium 
D) essential fatty acids,linoleic acid,and alpha-linolenic acid 
E) heme iron and antioxidant vitamins 
A) omega-3 fatty acid (DH
A)  
B) complete protein 
C) vitamin B₁₂ and calcium 
D) essential fatty acids,linoleic acid,and alpha-linolenic acid 
E) heme iron and antioxidant vitamins A

Question 3

Which statement is NOT true about vegetarian children and teens?

Accepted Answer

A) Lacto-ovo vegetarian children have similar growth to nonvegetarian children. 
B) Some vegan children can have reduced growth due to deficient protein and calories. 
C) Vegetarian teens consume more fiber,folate,and vitamin C than nonvegetarian teens. 
D) Vegetarian teens consume more carbohydrates and sweets than nonvegetarian teens. 
E) Vegetarian teens have lower risk of obesity and chronic disease later in lifE. 
A) Lacto-ovo vegetarian children have similar growth to nonvegetarian children. 
B) Some vegan children can have reduced growth due to deficient protein and calories. 
C) Vegetarian teens consume more fiber,folate,and vitamin C than nonvegetarian teens. 
D) Vegetarian teens consume more carbohydrates and sweets than nonvegetarian teens. 
E) Vegetarian teens have lower risk of obesity and chronic disease later in lifE. D

Question 4

Vegans may have difficulty obtaining adequate amounts of

Accepted Answer

A) vitamin C and folate. 
B) zinc and potassium. 
C) complete proteins and vitamin B₁₂. 
D) cholesterol and omega-3 fatty acids. 
E) vitamin E and omega-3 fatty acids. 
A) vitamin C and folate. 
B) zinc and potassium. 
C) complete proteins and vitamin B₁₂. 
D) cholesterol and omega-3 fatty acids. 
E) vitamin E and omega-3 fatty acids.

Question 5

Salted cured meat and other salt-preserved food should be limited because of increased risk of

Accepted Answer

A) colorectal cancer. 
B) prostate cancer. 
C) stomach cancer. 
D) lung cancer. 
E) obesity. 
A) colorectal cancer. 
B) prostate cancer. 
C) stomach cancer. 
D) lung cancer. 
E) obesity.

Question 6

Explain the French paradox and its significance in illustrating a relationship between health and diet.

Accepted Answer

The French paradox refers to the observa

Question 7

Eating a plant-based diet consisting of fruits and nonstarchy vegetables probably protects against

Accepted Answer

A) kidney cancer. 
B) colon,breast,and prostate cancer. 
C) liver and gallbladder cancer. 
D) mouth,stomach,and lung cancer. 
E) pancreatic cancer. 
A) kidney cancer. 
B) colon,breast,and prostate cancer. 
C) liver and gallbladder cancer. 
D) mouth,stomach,and lung cancer. 
E) pancreatic cancer.

Question 8

Name and explain why certain nutrients are of particular concern for individuals who eat a plant-based diet.

Accepted Answer

Individuals who eat a plant-based diet n

Question 9

A person who excludes red meats,but includes poultry and fish in their diet is considered

Accepted Answer

A) a flexitarian. 
B) a lacto-ovo vegetarian. 
C) a quasi-carnivore. 
D) a quasi-vegetarian. 
E) a pescatarian. 
A) a flexitarian. 
B) a lacto-ovo vegetarian. 
C) a quasi-carnivore. 
D) a quasi-vegetarian. 
E) a pescatarian.

Question 10

To reduce cancer risk,red meat and processed meat consumption should be limited to

Accepted Answer

A) 20 ounces,2 to 3 times a week 
B) 20 ounces per week 
C) 18 ounces,2 to 3 times a week 
D) 18 ounces per week 
E) 5 ounces per day 
A) 20 ounces,2 to 3 times a week 
B) 20 ounces per week 
C) 18 ounces,2 to 3 times a week 
D) 18 ounces per week 
E) 5 ounces per day

Question 11

A person who consumes a plant-based diet,but occasionally consumes meat is

Accepted Answer

A) a Mediterranean. 
B) a flexitarian. 
C) a quasi-carnivore. 
D) a quasi-vegetarian. 
E) a pescatarian. 
A) a Mediterranean. 
B) a flexitarian. 
C) a quasi-carnivore. 
D) a quasi-vegetarian. 
E) a pescatarian.

Question 12

Vegetarians who do not consume seafood may need to take care to consume adequate

Accepted Answer

A) antioxidant vitamins. 
B) iodized table salt,EPA,and DHA. 
C) vitamin E and 
D) monounsaturated fatty acids. 
E) essential fatty acids. 
A) antioxidant vitamins. 
B) iodized table salt,EPA,and DHA. 
C) vitamin E and 
D) monounsaturated fatty acids. 
E) essential fatty acids.

Question 13

Which statement is NOT true about the nutritional value of Mediterranean diets?

Accepted Answer

A) Higher fruit consumption increases antioxidant intake. 
B) Higher vegetable consumption increases fiber intake. 
C) Higher fish consumption increases monounsaturated fatty acids. 
D) Lower meat consumption decreases cholesterol intake. 
E) Higher fruit and vegetable consumption increases polyphenol intakE. 
A) Higher fruit consumption increases antioxidant intake. 
B) Higher vegetable consumption increases fiber intake. 
C) Higher fish consumption increases monounsaturated fatty acids. 
D) Lower meat consumption decreases cholesterol intake. 
E) Higher fruit and vegetable consumption increases polyphenol intakE.

Question 14

Which of the following is the most likely to lower cancer risk?

Accepted Answer

A) foods fortified with vitamin E,A,and iron because of high antioxidant content 
B) colorful plant foods because of phytochemicals and antioxidant vitamins 
C) vitamin A supplements because of a high antioxidant content 
D) red wine because of its anti-inflammatory resveratrol content 
E) organic fruits and vegetables because of low pesticide contamination 
A) foods fortified with vitamin E,A,and iron because of high antioxidant content 
B) colorful plant foods because of phytochemicals and antioxidant vitamins 
C) vitamin A supplements because of a high antioxidant content 
D) red wine because of its anti-inflammatory resveratrol content 
E) organic fruits and vegetables because of low pesticide contamination

Question 15

Which statement is NOT true about organic foods?

Accepted Answer

A) Organic foods conserve biodiversity. 
B) Organic foods foster recycling of resources. 
C) Organic foods expose consumers to fewer antibiotic resistant bacteria. 
D) Organic foods expose consumers to fewer pesticides. 
E) Organic foods are more nutritious and have more health benefits. 
A) Organic foods conserve biodiversity. 
B) Organic foods foster recycling of resources. 
C) Organic foods expose consumers to fewer antibiotic resistant bacteria. 
D) Organic foods expose consumers to fewer pesticides. 
E) Organic foods are more nutritious and have more health benefits.

Question 16

Which is the first step in cancer development?

Accepted Answer

A) uncontrolled cell division and growth 
B) cell DNA mutation 
C) invasion and destruction of surrounding tissues 
D) tumor spread 
E) increased apoptosis and tumor formation 
A) uncontrolled cell division and growth 
B) cell DNA mutation 
C) invasion and destruction of surrounding tissues 
D) tumor spread 
E) increased apoptosis and tumor formation

Question 17

Which phytochemical has been reported to reduce the risk of prostate cancer?

Accepted Answer

A) resveratrol 
B) lutein 
C) lycopenes 
D) zeaxanthin 
E) isoflavones 
A) resveratrol 
B) lutein 
C) lycopenes 
D) zeaxanthin 
E) isoflavones

Question 18

Which foods are rich sources of the phytoestrogens called isoflavones?

Accepted Answer

A) grapes and red wine 
B) tomato,tomato products,watermelon 
C) soy and soy products 
D) blueberries,blackberries,raspberries 
E) dark chocolate and cocoa 
A) grapes and red wine 
B) tomato,tomato products,watermelon 
C) soy and soy products 
D) blueberries,blackberries,raspberries 
E) dark chocolate and cocoa

Question 19

According to the USDA,food can be labeled as 100% organic if it contains a minimum of

Accepted Answer

A) 100% organic ingredients. 
B) 95% organic ingredients. 
C) 70% organic ingredients. 
D) 50% organic ingredients. 
E) 25% organic ingredients. 
A) 100% organic ingredients. 
B) 95% organic ingredients. 
C) 70% organic ingredients. 
D) 50% organic ingredients. 
E) 25% organic ingredients.

Question 20

Which is NOT an example of a carotenoid?

Accepted Answer

A) resveratrol 
B) lycopene 
C) beta-carotene 
D) lutein 
E) zeaxanthin 
A) resveratrol 
B) lycopene 
C) beta-carotene 
D) lutein 
E) zeaxanthin

Exam 9: Plant-Based Diets

Which phytochemical combination has been reported to benefit eye health?

Algae provides an important source of _____ for vegans.

Which statement is NOT true about vegetarian children and teens?

Vegans may have difficulty obtaining adequate amounts of

Salted cured meat and other salt-preserved food should be limited because of increased risk of

Explain the French paradox and its significance in illustrating a relationship between health and diet.

Eating a plant-based diet consisting of fruits and nonstarchy vegetables probably protects against

Name and explain why certain nutrients are of particular concern for individuals who eat a plant-based diet.

A person who excludes red meats,but includes poultry and fish in their diet is considered

To reduce cancer risk,red meat and processed meat consumption should be limited to

A person who consumes a plant-based diet,but occasionally consumes meat is

Vegetarians who do not consume seafood may need to take care to consume adequate

Which statement is NOT true about the nutritional value of Mediterranean diets?

Which of the following is the most likely to lower cancer risk?

Which statement is NOT true about organic foods?

Which is the first step in cancer development?

Which phytochemical has been reported to reduce the risk of prostate cancer?

Which foods are rich sources of the phytoestrogens called isoflavones?

According to the USDA,food can be labeled as 100% organic if it contains a minimum of

Which is NOT an example of a carotenoid?

The Science and Scope of Nutrition

Healthy Diets

Digestive System and Digestive Disorders

Carbohydrates

Nutrition and Diabetes

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Lipids in Health and Disease

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Water-Soluble Vitamins

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Major Minerals and Water

Trace Minerals

Energy Balance and Obesity

Fitness and Sports Nutrition

Nutrition for Pregnancy, breastfeeding, and Infancy

Childhood Nutrition

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