Question 1

Women who are capable of getting pregnant should include foods fortified with,and supplements of,which of the following nutrients?

Accepted Answer

A) vitamin B-12 
B) vitamin C 
C) potassium 
D) folic acid 
A) vitamin B-12 
B) vitamin C 
C) potassium 
D) folic acid

Question 2

The process in which the foods you eat are broken down and absorbed is called

Accepted Answer

A) respiration. 
B) metabolism. 
C) digestion. 
D) catecation. 
A) respiration. 
B) metabolism. 
C) digestion. 
D) catecation.

Question 3

The Dietary Reference Intakes

Accepted Answer

A) are designed to prevent nutritional deficiencies and chronic diseases. 
B) will eventually be replaced by RDA values. 
C) are used as a basis for most food labels. 
D) are a food group plan. 
A) are designed to prevent nutritional deficiencies and chronic diseases. 
B) will eventually be replaced by RDA values. 
C) are used as a basis for most food labels. 
D) are a food group plan.

Question 4

Saturated fats are primarily found in

Accepted Answer

A) animal food sources and are liquid at room temperature. 
B) plant food sources and are solid at room temperature. 
C) plant food sources and are liquid at room temperature. 
D) animal food sources and are solid at room temperature. 
A) animal food sources and are liquid at room temperature. 
B) plant food sources and are solid at room temperature. 
C) plant food sources and are liquid at room temperature. 
D) animal food sources and are solid at room temperature.

Question 5

If the air temperature is 75$\circ$F,cooked or refrigerated foods should not be left at room temperature for more than

Accepted Answer

A) 1 hour. 
B) 2 hours. 
C) 3 hours. 
D) 4 hours. 
A) 1 hour. 
B) 2 hours. 
C) 3 hours. 
D) 4 hours.

Question 6

Meats,fish,poultry,and eggs are sources of ___________ protein.

Accepted Answer

A) complete 
B) essential 
C) nonessential 
D) incomplete 
A) complete 
B) essential 
C) nonessential 
D) incomplete

Question 7

Genetically modified foods

Accepted Answer

A) require special labeling. 
B) are rarely grown in the United States but are very common in other countries. 
C) can unexpectedly appear in the food supply through contamination during processing. 
D) can be used in foods that are also certified organic or irradiateD. 
A) require special labeling. 
B) are rarely grown in the United States but are very common in other countries. 
C) can unexpectedly appear in the food supply through contamination during processing. 
D) can be used in foods that are also certified organic or irradiateD.

Question 8

List and describe the various types of vegetarian diets mentioned in your text.Discuss at least two advantages and disadvantages associated with choosing a vegetarian diet.

Accepted Answer

In my text, various types of vegetarian

Question 9

Which of the following are richest in complex carbohydrates?

Accepted Answer

A) grains and legumes 
B) milk and cheese 
C) fruit and vegetables 
D) poultry and fish 
A) grains and legumes 
B) milk and cheese 
C) fruit and vegetables 
D) poultry and fish

Question 10

Which of the following is NOT one of the Dietary Guidelines for Americans?

Accepted Answer

A) Choose a diet low in complex carbohydrates. 
B) Control calorie intake to manage body weight. 
C) Choose a diet with a variety of fruits and vegetables. 
D) Choose a diet with a limited amount of sugar. 
A) Choose a diet low in complex carbohydrates. 
B) Control calorie intake to manage body weight. 
C) Choose a diet with a variety of fruits and vegetables. 
D) Choose a diet with a limited amount of sugar.

Question 11

Spending time in the sun facilitates vitamin D production in the body.

Accepted Answer

A) True 
 B)False

Question 12

Which of the following statements about free radicals is TRUE?

Accepted Answer

A) Free radicals have been implicated in aging and many diseases. 
B) Free radicals are produced when the body uses oxygen or breaks down fats and proteins. 
C) Free radical production is increased by environmental factors such as exhaust fumes. 
D) All of these are true. 
A) Free radicals have been implicated in aging and many diseases. 
B) Free radicals are produced when the body uses oxygen or breaks down fats and proteins. 
C) Free radical production is increased by environmental factors such as exhaust fumes. 
D) All of these are true.

Question 13

Which of the following is NOT a function of fats?

Accepted Answer

A) They help insulate your body. 
B) They support and cushion your organs. 
C) They remove waste products. 
D) They help your body absorb fat-soluble vitamins. 
A) They help insulate your body. 
B) They support and cushion your organs. 
C) They remove waste products. 
D) They help your body absorb fat-soluble vitamins.

Question 14

Fat provides ________ calories per gram.

Accepted Answer

A) 4 
B) 7 
C) 9 
D) 12 
A) 4 
B) 7 
C) 9 
D) 12

Question 15

Protein sources that provide all the amino acids that cannot be manufactured in the body are considered

Accepted Answer

A) complete. 
B) essential. 
C) nonessential. 
D) incomplete. 
A) complete. 
B) essential. 
C) nonessential. 
D) incomplete.

Question 16

Phytochemicals are

Accepted Answer

A) substances found in plant food sources that may help prevent chronic disease. 
B) linked to the development of some cancers. 
C) best obtained through supplements rather than by eating a variety of fruits and vegetables. 
D) are toxic if ingested in large amounts from plant food sources. 
A) substances found in plant food sources that may help prevent chronic disease. 
B) linked to the development of some cancers. 
C) best obtained through supplements rather than by eating a variety of fruits and vegetables. 
D) are toxic if ingested in large amounts from plant food sources.

Question 17

The recommended self-treatment for foodborne illness is limiting intake of food and water.

Accepted Answer

A) True 
 B)False

Question 18

Carbohydrates are classified into two groups: simple and complex.

Accepted Answer

A) True 
 B)False

Question 19

A guideline for food safety is to

Accepted Answer

A) wash hands for 10 seconds after handling food. 
B) make certain that hamburgers are cooked to 110$\circ$F. 
C) make sure counters and cutting boards are thoroughly cleaned. 
D) store eggs in their designated space in the refrigerator door. 
A) wash hands for 10 seconds after handling food. 
B) make certain that hamburgers are cooked to 110$\circ$F. 
C) make sure counters and cutting boards are thoroughly cleaned. 
D) store eggs in their designated space in the refrigerator door.

Question 20

Of the 20 common amino acids,how many of these are termed "essential"?

Accepted Answer

A) 1 
B) 5 
C) 9 
D) 11 
A) 1 
B) 5 
C) 9 
D) 11

Women who are capable of getting pregnant should include foods fortified with,and supplements of,which of the following nutrients?

The process in which the foods you eat are broken down and absorbed is called

The Dietary Reference Intakes

Saturated fats are primarily found in

If the air temperature is 75^$\circ$F,cooked or refrigerated foods should not be left at room temperature for more than

Meats,fish,poultry,and eggs are sources of ___________ protein.

Genetically modified foods

List and describe the various types of vegetarian diets mentioned in your text.Discuss at least two advantages and disadvantages associated with choosing a vegetarian diet.

Which of the following are richest in complex carbohydrates?

Which of the following is NOT one of the Dietary Guidelines for Americans?

Spending time in the sun facilitates vitamin D production in the body.

Which of the following statements about free radicals is TRUE?

Which of the following is NOT a function of fats?

Fat provides ________ calories per gram.

Protein sources that provide all the amino acids that cannot be manufactured in the body are considered

Phytochemicals are

The recommended self-treatment for foodborne illness is limiting intake of food and water.

Carbohydrates are classified into two groups: simple and complex.

A guideline for food safety is to

Of the 20 common amino acids,how many of these are termed "essential"?

Taking Charge of Your Health

Stress: The Constant Challenge

Psychological Health

Intimate Relationships and Communication

Sexuality, Pregnancy, and Childbirth

Contraception and Abortion

Drug Misuse and Addiction

Alcohol and Tobacco

Exercise for Health and Fitness

Weight Management

Cardiovascular Disease and Cancer

Immunity and Infection

Environmental Health

Conventional and Complimentary Medicine

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The Challenge of Aging

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Exam 9: Nutrition Basics

Women who are capable of getting pregnant should include foods fortified with,and supplements of,which of the following nutrients?

The process in which the foods you eat are broken down and absorbed is called

The Dietary Reference Intakes

Saturated fats are primarily found in

If the air temperature is 75 ∘\circ∘ F,cooked or refrigerated foods should not be left at room temperature for more than

Meats,fish,poultry,and eggs are sources of ___________ protein.

Genetically modified foods

List and describe the various types of vegetarian diets mentioned in your text.Discuss at least two advantages and disadvantages associated with choosing a vegetarian diet.

Which of the following are richest in complex carbohydrates?

Which of the following is NOT one of the Dietary Guidelines for Americans?

Spending time in the sun facilitates vitamin D production in the body.

Which of the following statements about free radicals is TRUE?

Which of the following is NOT a function of fats?

Fat provides ________ calories per gram.

Protein sources that provide all the amino acids that cannot be manufactured in the body are considered

Phytochemicals are

The recommended self-treatment for foodborne illness is limiting intake of food and water.

Carbohydrates are classified into two groups: simple and complex.

A guideline for food safety is to

Of the 20 common amino acids,how many of these are termed "essential"?

Taking Charge of Your Health

Stress: The Constant Challenge

Psychological Health

Intimate Relationships and Communication

Sexuality, Pregnancy, and Childbirth

Contraception and Abortion

Drug Misuse and Addiction

Alcohol and Tobacco

Exercise for Health and Fitness

Weight Management

Cardiovascular Disease and Cancer

Immunity and Infection

Environmental Health

Conventional and Complimentary Medicine

Personal Safety

The Challenge of Aging

Filters

If the air temperature is 75^$\circ$F,cooked or refrigerated foods should not be left at room temperature for more than