Question 1

Which of the following is NOT considered a macronutrient?

Accepted Answer

A) Carbohydrate 
B) Fat 
C) Protein 
D) Vitamins 
A) Carbohydrate 
B) Fat 
C) Protein 
D) Vitamins

Question 2

Which is an example of anecdotal information?

Accepted Answer

A) Blood glucose levels in runners after they have run in a competition. 
B) A famous runner reports having more energy after eating a certain type of power bar. 
C) Runners are timed before and after eating one power bar a day for a month. 
D) People take a written test before and after eating power bars for a month; the results are scored. 
A) Blood glucose levels in runners after they have run in a competition. 
B) A famous runner reports having more energy after eating a certain type of power bar. 
C) Runners are timed before and after eating one power bar a day for a month. 
D) People take a written test before and after eating power bars for a month; the results are scored.

Question 3

The discipline which explores the relationship between genetic variation and nutrition is called:

Accepted Answer

A) nutrigenomics. 
B) genetic nutritional variation. 
C) nutritional genomic analysis. 
D) nutrient gene factor identification. 
A) nutrigenomics. 
B) genetic nutritional variation. 
C) nutritional genomic analysis. 
D) nutrient gene factor identification.

Question 4

The correct sequence of events in the scientific method is:

Accepted Answer

A) conduct the experiment,develop a hypothesis,form a theory,and make an observation. 
B) develop a hypothesis,conduct the experiment,make an observation,and form a theory. 
C) form a theory,conduct the experiment,develop a hypothesis,and make an observation. 
D) make an observation,develop a hypothesis,conduct the experiment,and form a theory. 
A) conduct the experiment,develop a hypothesis,form a theory,and make an observation. 
B) develop a hypothesis,conduct the experiment,make an observation,and form a theory. 
C) form a theory,conduct the experiment,develop a hypothesis,and make an observation. 
D) make an observation,develop a hypothesis,conduct the experiment,and form a theory.

Question 5

Describe the three general functions of nutrients.

Accepted Answer

The three general functions of nutrients

Question 6

Continued acceptance of a scientific theory depends on:

Accepted Answer

A) the ability of other scientists to duplicate the original research and results. 
B) increased funding for the research. 
C) the number of years since the theory was developed. 
D) how the hypothesis was formed. 
A) the ability of other scientists to duplicate the original research and results. 
B) increased funding for the research. 
C) the number of years since the theory was developed. 
D) how the hypothesis was formed.

Question 7

Which of the following is likely to limit the availability of food?

Accepted Answer

A) Socioeconomic status 
B) Health status 
C) Where a person lives 
D) All of these statements are true 
A) Socioeconomic status 
B) Health status 
C) Where a person lives 
D) All of these statements are true

Question 8

What is epidemiology? Compare the type of information obtained from epidemiological studies to that obtained from human intervention studies.

Accepted Answer

Epidemiology is the study of the distrib

Question 9

The recommendation to eat everything in "moderation" refers to:

Accepted Answer

A) including each food group in the diet. 
B) including a variety of foods from within each food group. 
C) selecting appropriate portion sizes. 
D) varying the foods eaten from day to day,week to week and season to season. 
A) including each food group in the diet. 
B) including a variety of foods from within each food group. 
C) selecting appropriate portion sizes. 
D) varying the foods eaten from day to day,week to week and season to season.

Question 10

Comparison of the amount of a particular nutrient consumed with the amount of the nutrient excreted is characteristic of a(an):

Accepted Answer

A) balance study. 
B) collection study. 
C) depletion-repletion study. 
D) epidemiological study. 
A) balance study. 
B) collection study. 
C) depletion-repletion study. 
D) epidemiological study.

Question 11

A measure of the nutrient content of a food compared to its energy content is referred to as

Accepted Answer

A) Healthy Food Index. 
B) nutrient score. 
C) dietary reference intake. 
D) nutrient density. 
A) Healthy Food Index. 
B) nutrient score. 
C) dietary reference intake. 
D) nutrient density.

Question 12

Which of the following describes a hypothesis?

Accepted Answer

A) A conclusion based on many studies with similar outcomes. 
B) An idea based upon no observable phenomena. 
C) A fact stated in a textbook. 
D) An educated guess made to explain an observation. 
A) A conclusion based on many studies with similar outcomes. 
B) An idea based upon no observable phenomena. 
C) A fact stated in a textbook. 
D) An educated guess made to explain an observation.

Question 13

Processed foods and convenience foods tend to ______ compared to freshly prepared foods.

Accepted Answer

A) provide more kcalories 
B) contain fewer nutrients 
C) be higher in fat,sugar,or salt 
D) All of these statements are true 
A) provide more kcalories 
B) contain fewer nutrients 
C) be higher in fat,sugar,or salt 
D) All of these statements are true

Question 14

When subjects do not know which treatment they are receiving in a clinical trial,but the researchers do,the study is called:

Accepted Answer

A) anecdotal. 
B) collaboration. 
C) double blind. 
D) single blind. 
A) anecdotal. 
B) collaboration. 
C) double blind. 
D) single blind.

Question 15

Which of the following would be the LEAST reliable source of information about herbal supplements?

Accepted Answer

A) A government publication 
B) A dietitian 
C) A pamphlet published by the health food store 
D) A peer-reviewed article available on the Internet 
A) A government publication 
B) A dietitian 
C) A pamphlet published by the health food store 
D) A peer-reviewed article available on the Internet

Question 16

Which of the following is a common source of anecdotal evidence?

Accepted Answer

A) Peer-reviewed scientific literature 
B) Federal government web sites 
C) Registered dieticians 
D) Testimony of individuals 
A) Peer-reviewed scientific literature 
B) Federal government web sites 
C) Registered dieticians 
D) Testimony of individuals

Question 17

Which of the following functions is performed by members of all six classes of nutrients?

Accepted Answer

A) Provide energy 
B) Form structures 
C) Regulate body processes 
D) All of these functions are performed by each of the six classes of nutrients 
A) Provide energy 
B) Form structures 
C) Regulate body processes 
D) All of these functions are performed by each of the six classes of nutrients

Question 18

A processed food is defined as:

Accepted Answer

A) having more than five ingredients. 
B) requiring heating or cooking before it can be eaten. 
C) a food which has had preservatives added. 
D) any food that has been changed from its natural state. 
A) having more than five ingredients. 
B) requiring heating or cooking before it can be eaten. 
C) a food which has had preservatives added. 
D) any food that has been changed from its natural state.

Question 19

Consuming nutrient-dense foods helps to ensure a proper diet.One effective strategy is:

Accepted Answer

A) eating foods that have been minimally processed. 
B) consuming foods with a high nutrient content compared to the kcalories provided. 
C) limiting added fats and sugars. 
D) All of these are effective strategies 
A) eating foods that have been minimally processed. 
B) consuming foods with a high nutrient content compared to the kcalories provided. 
C) limiting added fats and sugars. 
D) All of these are effective strategies

Question 20

_____________________ protects human subjects in a study and limits the types of procedures that can be performed on them.

Accepted Answer

A) Peer review 
B) Double blind design 
C) Prior authorization 
D) Informed consent 
A) Peer review 
B) Double blind design 
C) Prior authorization 
D) Informed consent

Exam 1: Nutrition: Food for Health

Which of the following is NOT considered a macronutrient?

Which is an example of anecdotal information?

The discipline which explores the relationship between genetic variation and nutrition is called:

The correct sequence of events in the scientific method is:

Describe the three general functions of nutrients.

Continued acceptance of a scientific theory depends on:

Which of the following is likely to limit the availability of food?

What is epidemiology? Compare the type of information obtained from epidemiological studies to that obtained from human intervention studies.

The recommendation to eat everything in "moderation" refers to:

Comparison of the amount of a particular nutrient consumed with the amount of the nutrient excreted is characteristic of a(an):

A measure of the nutrient content of a food compared to its energy content is referred to as

Which of the following describes a hypothesis?

Processed foods and convenience foods tend to ______ compared to freshly prepared foods.

When subjects do not know which treatment they are receiving in a clinical trial,but the researchers do,the study is called:

Which of the following would be the LEAST reliable source of information about herbal supplements?

Which of the following is a common source of anecdotal evidence?

Which of the following functions is performed by members of all six classes of nutrients?

A processed food is defined as:

Consuming nutrient-dense foods helps to ensure a proper diet.One effective strategy is:

_____________________ protects human subjects in a study and limits the types of procedures that can be performed on them.

Nutrition Guidelines: Applying the Science of Nutrition

Digestion, Absorption, and Metabolism

Carbohydrates: Sugars, Starches, and Fiber

Lipids: Triglycerides, Phospholipids, and Cholesterol

Proteins and Amino Acids

Energy Balance and Weight Management

The Water-Soluble Vitamins

The Fat-Soluble Vitamins

Water and the Electrolytes

Major Minerals and Bone Health

The Trace Minerals

Nutrition and Physical Activity

Nutrition During Pregnancy and Lactation

Nutrition From Infancy to Adolescence

Nutrition and Aging: The Adult Years

Food Safety

World Hunger and Malnutrition

Focus on Alcohol

Focus on Eating Disorders

Focus on Phytochemicals

Focus on Nonvitaminnonmineral Supplements

Focus on Biotechnology

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