Question 1

Which of the following foods has the lowest percentage of water?

Accepted Answer

A)  Chinese cabbage 
B)  fresh apple 
C)  margarine 
D)  lean steak 
A)  Chinese cabbage 
B)  fresh apple 
C)  margarine 
D)  lean steak

Question 2

Which of the following best describes the fluoride content of bottled water?

Accepted Answer

A)  high 
B)  low 
C)  moderate 
D)  rare 
A)  high 
B)  low 
C)  moderate 
D)  rare

Question 3

Use the calcium supplements label to answer questions
  
-The vitamin D included in this supplement has what effect?

Accepted Answer

A)  limits the absorption of calcium 
B)  may increase the risk of fractures 
C)  can cause toxicity if combined with other vitamin D sources in the diet 
D)  has no effect on the calcium in the supplement 
A)  limits the absorption of calcium 
B)  may increase the risk of fractures 
C)  can cause toxicity if combined with other vitamin D sources in the diet 
D)  has no effect on the calcium in the supplement

Question 4

High salt intakes have been linked with high rates of stomach cancer.

Accepted Answer

A) True 
 B)False

Question 5

Which of the following statements is true?

Accepted Answer

A)  People develop their peak bone mass during the first four decades of life. 
B)  The skeleton no longer adds to bone density after 20 years of age. 
C)  The bones begin to lose density after 40 years of age regardless of calcium intake. 
D)  People do not need calcium throughout life. 
A)  People develop their peak bone mass during the first four decades of life. 
B)  The skeleton no longer adds to bone density after 20 years of age. 
C)  The bones begin to lose density after 40 years of age regardless of calcium intake. 
D)  People do not need calcium throughout life.

Question 6

Over half of the body's magnesium is stored in the:

Accepted Answer

A)  teeth. 
B)  liver. 
C)  bones. 
D)  blood. 
A)  teeth. 
B)  liver. 
C)  bones. 
D)  blood.

Question 7

If a person has a deficient dietary intake of calcium, what will be the result?

Accepted Answer

A)  a reduced rate of calcium absorption 
B)  no change in levels of calcium in the blood because calcium will be pulled from the bones 
C)  a gain of body weight 
D)  lowered levels of calcium in the blood because of the deficiency 
A)  a reduced rate of calcium absorption 
B)  no change in levels of calcium in the blood because calcium will be pulled from the bones 
C)  a gain of body weight 
D)  lowered levels of calcium in the blood because of the deficiency

Question 8

Osteoporosis is most often associated with:

Accepted Answer

A)  heavier body weights. 
B)  underweight. 
C)  higher body fatness. 
D)  exercise. 
A)  heavier body weights. 
B)  underweight. 
C)  higher body fatness. 
D)  exercise.

Question 9

Which of the following would be the best selection to provide good sources of calcium in the diet?

Accepted Answer

A)  milk, yogurt, and ice milk 
B)  kefir, butter, and cottage cheese 
C)  buttermilk, cream cheese, and almonds 
D)  cheese, cream, and broccoli
Controversy 8 Multiple-Choice Items 
A)  milk, yogurt, and ice milk 
B)  kefir, butter, and cottage cheese 
C)  buttermilk, cream cheese, and almonds 
D)  cheese, cream, and broccoli
Controversy 8 Multiple-Choice Items

Question 10

Which of the following is the principal positively charged ion inside body cells?

Accepted Answer

A)  calcium 
B)  sodium 
C)  magnesium 
D)  potassium 
A)  calcium 
B)  sodium 
C)  magnesium 
D)  potassium

Question 11

How much water or other beverages (in cups) should a man consume each day, under moderate environmental conditions and given a normal diet?

Accepted Answer

A)  6 
B)  9 
C)  13 
D)  15 
A)  6 
B)  9 
C)  13 
D)  15

Question 12

The more processed a food:

Accepted Answer

A)  the more sodium it contains. 
B)  the more potassium it contains. 
C)  the less sodium it contains. 
D)  the more calcium it contains. 
A)  the more sodium it contains. 
B)  the more potassium it contains. 
C)  the less sodium it contains. 
D)  the more calcium it contains.

Question 13

What is currently known about fluoride in drinking water supplies?

Accepted Answer

A)  All bottled water contains fluoride added as part of the bottling process. 
B)  Scientific evidence has shown that communities with fluoridated water have higher cancer rates. 
C)  Very few communities in the U.S. have fluoridated water. 
D)  In communities where fluoride is lacking in the water there is a very high dental decay rate. 
A)  All bottled water contains fluoride added as part of the bottling process. 
B)  Scientific evidence has shown that communities with fluoridated water have higher cancer rates. 
C)  Very few communities in the U.S. have fluoridated water. 
D)  In communities where fluoride is lacking in the water there is a very high dental decay rate.

Question 14

One of the health concerns with osteoporosis is that:

Accepted Answer

A)  it is a condition that begins developing in the elderly. 
B)  it affects mainly the cortical bone. 
C)  it causes hip fractures that fragment into small pieces. 
D)  it affects only men. 
A)  it is a condition that begins developing in the elderly. 
B)  it affects mainly the cortical bone. 
C)  it causes hip fractures that fragment into small pieces. 
D)  it affects only men.

Question 15

Some minerals act as buffers to help maintain body fluids at the correct pH to permit life's processes.

Accepted Answer

A) True 
 B)False

Question 16

Describe the characteristics of DASH (Dietary Approaches to Stop Hypertension).

Accepted Answer

The answer of Describe the characteristics of DASH (Dietary Approaches...

Question 17

Which of the following impairs iron absorption?

Accepted Answer

A)  tea 
B)  phytates 
C)  vitamin C 
D)  a and b 
E)  b and c 
A)  tea 
B)  phytates 
C)  vitamin C 
D)  a and b 
E)  b and c

Question 18

Sulfate is adequate in a diet that contains sufficient:

Accepted Answer

A)  fat. 
B)  protein. 
C)  carbohydrate. 
D)  vitamins. 
A)  fat. 
B)  protein. 
C)  carbohydrate. 
D)  vitamins.

Question 19

Differentiate between iron deficiency and iron-deficiency anemia and describe the causes and symptoms of the latter.

Accepted Answer

The answer of Differentiate between iron deficiency and iron-deficiency anemia...

Question 20

Explain the rationale for the following statement: "The way to keep body salt and water weight under control is to control salt intake and drink more, not less, water."

Accepted Answer

The rationale for the statement "The way

Which of the following foods has the lowest percentage of water?

Which of the following best describes the fluoride content of bottled water?

Use the calcium supplements label to answer questions -The vitamin D included in this supplement has what effect?

High salt intakes have been linked with high rates of stomach cancer.

Which of the following statements is true?

Over half of the body's magnesium is stored in the:

If a person has a deficient dietary intake of calcium, what will be the result?

Osteoporosis is most often associated with:

Which of the following would be the best selection to provide good sources of calcium in the diet?

Which of the following is the principal positively charged ion inside body cells?

How much water or other beverages (in cups) should a man consume each day, under moderate environmental conditions and given a normal diet?

The more processed a food:

What is currently known about fluoride in drinking water supplies?

One of the health concerns with osteoporosis is that:

Some minerals act as buffers to help maintain body fluids at the correct pH to permit life's processes.

Describe the characteristics of DASH (Dietary Approaches to Stop Hypertension).

Which of the following impairs iron absorption?

Sulfate is adequate in a diet that contains sufficient:

Differentiate between iron deficiency and iron-deficiency anemia and describe the causes and symptoms of the latter.

Explain the rationale for the following statement: "The way to keep body salt and water weight under control is to control salt intake and drink more, not less, water."

Food Choices and Human Health

Nutrition Toolsstandards and Guidelines

The Remarkable Body

The Carbohydrates: Sugar, Starch, Glycogen, and Fiber

The Lipids: Fats, Oils, Phospholipids, and Sterols

The Proteins and Amino Acids

The Vitamins

Energy Balance and Healthy Body Weight

Nutrients, Physical Activity, and the Bodys Responses

Diet and Health

Food Safety and Food Technology

Life Cycle Nutrition: Mother and Infant

Child, Teen, and Older Adult

Hunger and the Global Environment

Filters

Exam 8: Water and Minerals

Which of the following foods has the lowest percentage of water?

Which of the following best describes the fluoride content of bottled water?

Use the calcium supplements label to answer questions -The vitamin D included in this supplement has what effect?

High salt intakes have been linked with high rates of stomach cancer.

Which of the following statements is true?

Over half of the body's magnesium is stored in the:

If a person has a deficient dietary intake of calcium, what will be the result?

Osteoporosis is most often associated with:

Which of the following would be the best selection to provide good sources of calcium in the diet?

Which of the following is the principal positively charged ion inside body cells?

How much water or other beverages (in cups) should a man consume each day, under moderate environmental conditions and given a normal diet?

The more processed a food:

What is currently known about fluoride in drinking water supplies?

One of the health concerns with osteoporosis is that:

Some minerals act as buffers to help maintain body fluids at the correct pH to permit life's processes.

Describe the characteristics of DASH (Dietary Approaches to Stop Hypertension).

Which of the following impairs iron absorption?

Sulfate is adequate in a diet that contains sufficient:

Differentiate between iron deficiency and iron-deficiency anemia and describe the causes and symptoms of the latter.

Explain the rationale for the following statement: "The way to keep body salt and water weight under control is to control salt intake and drink more, not less, water."

Food Choices and Human Health

Nutrition Toolsstandards and Guidelines

The Remarkable Body

The Carbohydrates: Sugar, Starch, Glycogen, and Fiber

The Lipids: Fats, Oils, Phospholipids, and Sterols

The Proteins and Amino Acids

The Vitamins

Energy Balance and Healthy Body Weight

Nutrients, Physical Activity, and the Bodys Responses

Diet and Health

Food Safety and Food Technology

Life Cycle Nutrition: Mother and Infant

Child, Teen, and Older Adult

Hunger and the Global Environment

Filters