Question 1

The major focus of nutritional recommendations in this century has shifted to:

Accepted Answer

A)  prevention and control of chronic diseases. 
B)  improved sanitation and public health. 
C)  prevention and control of infectious diseases. 
D)  development of healthful foods using food technology. 
A)  prevention and control of chronic diseases. 
B)  improved sanitation and public health. 
C)  prevention and control of infectious diseases. 
D)  development of healthful foods using food technology.

Question 2

The sum of all chemical processes inside living cells of the body that sustain life and health is known as:

Accepted Answer

A)  physiology. 
B)  digestion. 
C)  metabolism. 
D)  nutrition. 
A)  physiology. 
B)  digestion. 
C)  metabolism. 
D)  nutrition.

Question 3

An age group that is very vulnerable to malnutrition is:

Accepted Answer

A)  infants. 
B)  teenagers. 
C)  young adults. 
D)  middle-age adults. 
A)  infants. 
B)  teenagers. 
C)  young adults. 
D)  middle-age adults.

Question 4

The Dietary Guidelines are published and revised by the U.S. Department of Agriculture in association with the:

Accepted Answer

A)  Department of Health and Human Services. 
B)  National Institutes of Health. 
C)  National Academy of Sciences. 
D)  Food and Nutrition Board. 
A)  Department of Health and Human Services. 
B)  National Institutes of Health. 
C)  National Academy of Sciences. 
D)  Food and Nutrition Board.

Question 5

In addition to poor eating habits, a factor that often contributes to marginal nutritional status is:

Accepted Answer

A)  dependence on caffeine. 
B)  acute illness. 
C)  low income. 
D)  size of family unit. 
A)  dependence on caffeine. 
B)  acute illness. 
C)  low income. 
D)  size of family unit.

Question 6

The primary responsibility for nutrition care of people in the community belongs to the:

Accepted Answer

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

Question 7

The nutrients involved in metabolic regulation and control include minerals, vitamins, and:

Accepted Answer

A)  amino acids. 
B)  carbohydrates. 
C)  fats. 
D)  water. 
A)  amino acids. 
B)  carbohydrates. 
C)  fats. 
D)  water.

Question 8

Exchange Lists for Meal Planning was devised by the American Dietetic Association in collaboration with:

Accepted Answer

A)  the American Cancer Society. 
B)  the American Diabetes Association. 
C)  the American Heart Association. 
D)  the Culinary Institute of America. 
A)  the American Cancer Society. 
B)  the American Diabetes Association. 
C)  the American Heart Association. 
D)  the Culinary Institute of America.

Question 9

A primary function of macronutrients in the body is to:

Accepted Answer

A)  supply energy. 
B)  regulate metabolic processes. 
C)  maintain homeostasis. 
D)  control cellular activity. 
A)  supply energy. 
B)  regulate metabolic processes. 
C)  maintain homeostasis. 
D)  control cellular activity.

Question 10

MyPlate food guidance is based on:

Accepted Answer

A)  percentage of kcalories from each macronutrient. 
B)  Exchange Lists for Meal Planning. 
C)  appropriate amounts of food from each food group. 
D)  amounts of macronutrients and micronutrients. 
A)  percentage of kcalories from each macronutrient. 
B)  Exchange Lists for Meal Planning. 
C)  appropriate amounts of food from each food group. 
D)  amounts of macronutrients and micronutrients.

Question 11

The mineral that helps control enzyme actions in cell mitochondria that produce and store high-energy compounds is:

Accepted Answer

A)  iron. 
B)  cobalt. 
C)  hemoglobin. 
D)  vitamin B₁₂. 
A)  iron. 
B)  cobalt. 
C)  hemoglobin. 
D)  vitamin B₁₂.

Question 12

It has been generally accepted that the percentage of total daily kcalories supplied by fats should be no more than:

Accepted Answer

A)  10% to 15%. 
B)  10% to 35%. 
C)  20% to 35%. 
D)  40% to 55%. 
A)  10% to 15%. 
B)  10% to 35%. 
C)  20% to 35%. 
D)  40% to 55%.

Question 13

In addition to calcium, the major minerals needed to build and maintain bone tissue include:

Accepted Answer

A)  potassium. 
B)  iron. 
C)  phosphorus. 
D)  fluoride. 
A)  potassium. 
B)  iron. 
C)  phosphorus. 
D)  fluoride.

Question 14

A physical science that contributes to understanding how nutrition relates to health and well-being is:

Accepted Answer

A)  anatomy. 
B)  biochemistry. 
C)  physics. 
D)  pharmacology. 
A)  anatomy. 
B)  biochemistry. 
C)  physics. 
D)  pharmacology.

Question 15

The number of kcalories provided by 15 g of protein is:

Accepted Answer

A)  15. 
B)  45. 
C)  60. 
D)  135. 
A)  15. 
B)  45. 
C)  60. 
D)  135.

Question 16

The number of kilocalories (kcalories or kcal) provided by a food that contains 30 g of carbohydrate is:

Accepted Answer

A)  90. 
B)  120. 
C)  180. 
D)  270. 
A)  90. 
B)  120. 
C)  180. 
D)  270.

Question 17

The percentage of the total daily caloric intake for healthy persons that should be supplied by carbohydrate is:

Accepted Answer

A)  10% to 35%. 
B)  20% to 35%. 
C)  40% to 55%. 
D)  45% to 65%. 
A)  10% to 35%. 
B)  20% to 35%. 
C)  40% to 55%. 
D)  45% to 65%.

Question 18

It is important to understand standard serving sizes of foods because:

Accepted Answer

A)  it is easy to eat too much of some nutrients when choosing healthful foods. 
B)  serving sizes have generally decreased over the past few decades. 
C)  most people have difficulty estimating the amount of food they eat. 
D)  food portions need to be weighed to check serving sizes accurately. 
A)  it is easy to eat too much of some nutrients when choosing healthful foods. 
B)  serving sizes have generally decreased over the past few decades. 
C)  most people have difficulty estimating the amount of food they eat. 
D)  food portions need to be weighed to check serving sizes accurately.

Question 19

An observation that provides evidence that a person has good nutritional status is:

Accepted Answer

A)  small muscle mass. 
B)  normal weight-to-height ratio. 
C)  smooth tongue. 
D)  fragile skin. 
A)  small muscle mass. 
B)  normal weight-to-height ratio. 
C)  smooth tongue. 
D)  fragile skin.

Question 20

The Tolerable Upper Intake Level (UL) is:

Accepted Answer

A)  a replacement for Recommended Dietary Allowances (RDAs). 
B)  a safe level of intake for people of all ages. 
C)  a potentially toxic level of intake of a nutrient. 
D)  the highest amount of a nutrient that can be safely consumed. 
A)  a replacement for Recommended Dietary Allowances (RDAs). 
B)  a safe level of intake for people of all ages. 
C)  a potentially toxic level of intake of a nutrient. 
D)  the highest amount of a nutrient that can be safely consumed.

Exam 1: Nutrition and Health

The major focus of nutritional recommendations in this century has shifted to:

The sum of all chemical processes inside living cells of the body that sustain life and health is known as:

An age group that is very vulnerable to malnutrition is:

The Dietary Guidelines are published and revised by the U.S. Department of Agriculture in association with the:

In addition to poor eating habits, a factor that often contributes to marginal nutritional status is:

The primary responsibility for nutrition care of people in the community belongs to the:

The nutrients involved in metabolic regulation and control include minerals, vitamins, and:

Exchange Lists for Meal Planning was devised by the American Dietetic Association in collaboration with:

A primary function of macronutrients in the body is to:

MyPlate food guidance is based on:

The mineral that helps control enzyme actions in cell mitochondria that produce and store high-energy compounds is:

It has been generally accepted that the percentage of total daily kcalories supplied by fats should be no more than:

In addition to calcium, the major minerals needed to build and maintain bone tissue include:

A physical science that contributes to understanding how nutrition relates to health and well-being is:

The number of kcalories provided by 15 g of protein is:

The number of kilocalories (kcalories or kcal) provided by a food that contains 30 g of carbohydrate is:

The percentage of the total daily caloric intake for healthy persons that should be supplied by carbohydrate is:

It is important to understand standard serving sizes of foods because:

An observation that provides evidence that a person has good nutritional status is:

The Tolerable Upper Intake Level (UL) is:

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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