Question 1

Macronutrients include:

Accepted Answer

A)  minerals. 
B)  proteins. 
C)  vitamins. 
D)  enzymes. 
A)  minerals. 
B)  proteins. 
C)  vitamins. 
D)  enzymes. B

Question 2

Micronutrients include:

Accepted Answer

A)  fats. 
B)  proteins. 
C)  vitamins. 
D)  carbohydrates. 
A)  fats. 
B)  proteins. 
C)  vitamins. 
D)  carbohydrates. C

Question 3

In the most recent edition of Choose Your Foods: Exchange List for Diabetes, the three groups into which foods are arranged are:

Accepted Answer

A)  fruits and vegetables, breads, and meats. 
B)  fats, starches and sugars, and meat and milk. 
C)  fruits and vegetables, meat and milk, and starches. 
D)  carbohydrates, meat and meat substitutes, and fats. 
A)  fruits and vegetables, breads, and meats. 
B)  fats, starches and sugars, and meat and milk. 
C)  fruits and vegetables, meat and milk, and starches. 
D)  carbohydrates, meat and meat substitutes, and fats. D

Question 4

The primary function of carbohydrates as a food source is to:

Accepted Answer

A)  regulate metabolic processes. 
B)  build body tissue. 
C)  supply energy. 
D)  provide bulk. 
A)  regulate metabolic processes. 
B)  build body tissue. 
C)  supply energy. 
D)  provide bulk.

Question 5

An example of government nutrition policy is:

Accepted Answer

A)  MyPlate Food Guidance System. 
B)  Dietary Guidelines for Americans 2010. 
C)  Healthy People 2020. 
D)  Dietary Reference Intakes (DRIs). 
A)  MyPlate Food Guidance System. 
B)  Dietary Guidelines for Americans 2010. 
C)  Healthy People 2020. 
D)  Dietary Reference Intakes (DRIs).

Question 6

Major nutrients supplied by foods in the Vegetables group of MyPlate include:

Accepted Answer

A)  potassium and vitamin A. 
B)  iron and vitamin C. 
C)  calcium and vitamin B₁₂. 
D)  sodium and vitamin E. 
A)  potassium and vitamin A. 
B)  iron and vitamin C. 
C)  calcium and vitamin B₁₂. 
D)  sodium and vitamin E.

Question 7

One useful outcome of keeping a record of everything you eat and drink for a day is:

Accepted Answer

A)  precise estimates of portion sizes. 
B)  determination of appropriate energy intake. 
C)  estimation of supplement needs. 
D)  increased awareness of personal food patterns. 
A)  precise estimates of portion sizes. 
B)  determination of appropriate energy intake. 
C)  estimation of supplement needs. 
D)  increased awareness of personal food patterns.

Question 8

The nutrient group that provides the primary source of energy for the body is:

Accepted Answer

A)  carbohydrates. 
B)  fats. 
C)  proteins. 
D)  vitamins. 
A)  carbohydrates. 
B)  fats. 
C)  proteins. 
D)  vitamins.

Question 9

The main body storage form of carbohydrates is:

Accepted Answer

A)  glycogen. 
B)  starch. 
C)  fat. 
D)  glucose. 
A)  glycogen. 
B)  starch. 
C)  fat. 
D)  glucose.

Question 10

Signs of malnutrition can appear when:

Accepted Answer

A)  nutrient reserves are depleted. 
B)  nutrient intake exceeds daily needs. 
C)  energy intake is restricted. 
D)  caloric expenditure increases. 
A)  nutrient reserves are depleted. 
B)  nutrient intake exceeds daily needs. 
C)  energy intake is restricted. 
D)  caloric expenditure increases.

Question 11

A food choice equivalent to one serving from the Protein group of MyPlate is:

Accepted Answer

A)  1 Tbsp peanut butter. 
B)  3 oz fish. 
C)  2 oz cheese. 
D)    cup cooked dry beans or peas. 
A)  1 Tbsp peanut butter. 
B)  3 oz fish. 
C)  2 oz cheese. 
D)    cup cooked dry beans or peas.

Question 12

Dietary guidelines are most useful for:

Accepted Answer

A)  limiting portion sizes. 
B)  designing a personal food plan. 
C)  making smart food choices. 
D)  avoiding excessive nutrient intakes. 
A)  limiting portion sizes. 
B)  designing a personal food plan. 
C)  making smart food choices. 
D)  avoiding excessive nutrient intakes.

Question 13

A major focus of the 2010 Dietary Guidelines is:

Accepted Answer

A)  generally healthy segments of the population. 
B)  the unhealthy American public. 
C)  vulnerable population segments. 
D)  ethnically diverse eating styles. 
A)  generally healthy segments of the population. 
B)  the unhealthy American public. 
C)  vulnerable population segments. 
D)  ethnically diverse eating styles.

Question 14

Exchange Lists for Meal Planning groups foods that are equivalent in their:

Accepted Answer

A)  weight. 
B)  serving size. 
C)  micronutrient content. 
D)  macronutrient content. 
A)  weight. 
B)  serving size. 
C)  micronutrient content. 
D)  macronutrient content.

Question 15

For a healthy person, the percentage of daily kcalories supplied by protein should be:

Accepted Answer

A)  5% to 10%. 
B)  10% to 35%. 
C)  more than 25%. 
D)  more than 35%. 
A)  5% to 10%. 
B)  10% to 35%. 
C)  more than 25%. 
D)  more than 35%.

Question 16

The best source of nutrients is provided by:

Accepted Answer

A)  specific food combinations. 
B)  a variety of foods. 
C)  individual foods. 
D)  a variety of food supplements. 
A)  specific food combinations. 
B)  a variety of foods. 
C)  individual foods. 
D)  a variety of food supplements.

Question 17

The professional primarily responsible for application of nutrition science in clinical practice settings is the:

Accepted Answer

A)  nurse. 
B)  physician. 
C)  public health nutritionist. 
D)  registered dietitian. 
A)  nurse. 
B)  physician. 
C)  public health nutritionist. 
D)  registered dietitian.

Question 18

Individuals with optimal nutritional status differ from those with marginal nutritional status in their:

Accepted Answer

A)  nutrient reserves. 
B)  clinical signs. 
C)  body weight. 
D)  risk for mental illness. 
A)  nutrient reserves. 
B)  clinical signs. 
C)  body weight. 
D)  risk for mental illness.

Question 19

Foodborne illness may be caused by contamination of food with:

Accepted Answer

A)  pesticides. 
B)  genetically modified ingredients. 
C)  microorganisms. 
D)  food additives. 
A)  pesticides. 
B)  genetically modified ingredients. 
C)  microorganisms. 
D)  food additives.

Question 20

Nutrients interact in the body to regulate metabolic processes, to build and repair tissue, and to:

Accepted Answer

A)  provide energy. 
B)  control cellular wastes. 
C)  control hormone levels. 
D)  regulate absorption. 
A)  provide energy. 
B)  control cellular wastes. 
C)  control hormone levels. 
D)  regulate absorption.

Exam 1: Nutrition and Health

Macronutrients include:

Micronutrients include:

In the most recent edition of Choose Your Foods: Exchange List for Diabetes, the three groups into which foods are arranged are:

The primary function of carbohydrates as a food source is to:

An example of government nutrition policy is:

Major nutrients supplied by foods in the Vegetables group of MyPlate include:

One useful outcome of keeping a record of everything you eat and drink for a day is:

The nutrient group that provides the primary source of energy for the body is:

The main body storage form of carbohydrates is:

Signs of malnutrition can appear when:

A food choice equivalent to one serving from the Protein group of MyPlate is:

Dietary guidelines are most useful for:

A major focus of the 2010 Dietary Guidelines is:

Exchange Lists for Meal Planning groups foods that are equivalent in their:

For a healthy person, the percentage of daily kcalories supplied by protein should be:

The best source of nutrients is provided by:

The professional primarily responsible for application of nutrition science in clinical practice settings is the:

Individuals with optimal nutritional status differ from those with marginal nutritional status in their:

Foodborne illness may be caused by contamination of food with:

Nutrients interact in the body to regulate metabolic processes, to build and repair tissue, and to:

Digestion, Absorption, and Metabolism

Carbohydrates

Lipids

Proteins

Vitamins

Minerals and Water

Energy Balance

Food Selection and Food Safety

Community Nutrition: Promoting Healthy Eating

Nutrition During Pregnancy and Lactation

Nutrition for Normal Growth and Development

Nutrition for Adults: Early, Middle, and Later Years

Nutrition and Physical Fitness

The Complexity of Obesity: Beyond Energy Balance

Nutrition Assessment and Nutrition Therapy in Patient Care

Metabolic Stress

Drug-Nutrient Interactions

Nutrition Support: Enteral and Parenteral Nutrition

Gastrointestinal Diseases

Diseases of the Heart, Blood Vessels, and Lungs

Diabetes Mellitus

Renal Disease

Acquired Immunodeficiency Syndrome Aids

Cancer

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