Question 1

Which is an effective strategy to for selecting nutrient dense foods?

Accepted Answer

A) select foods that have been minimally processed. 
B) select foods with a high nutrient content compared to the kcalories provided. 
C) select foods low in added fats and sugars in the diet. 
D) All of the above answer choices are effective strategies. 
A) select foods that have been minimally processed. 
B) select foods with a high nutrient content compared to the kcalories provided. 
C) select foods low in added fats and sugars in the diet. 
D) All of the above answer choices are effective strategies.

Question 2

Which statement best describes the concept of eating a variety of foods?

Accepted Answer

A) choosing at least one food from each food group in Canada's Food Guide each day. 
B) including low kcalorie food choices to balance high kcalorie foods at each meal. 
C) choosing an assortment of different foods from within food groups as well as from among the food groups. 
D) making sure portion sizes are matched to energy needs. 
A) choosing at least one food from each food group in Canada's Food Guide each day. 
B) including low kcalorie food choices to balance high kcalorie foods at each meal. 
C) choosing an assortment of different foods from within food groups as well as from among the food groups. 
D) making sure portion sizes are matched to energy needs.

Question 3

As the number of variables in a research study increases,what happens to the number of subjects needed to prove an outcome?

Accepted Answer

A) increases. 
B) decreases. 
C) is not affected. 
D) increases,then decreases. 
A) increases. 
B) decreases. 
C) is not affected. 
D) increases,then decreases.

Question 4

Describe the steps involved in conducting a valid experiment using the scientific method.

Accepted Answer

Make an observation and ask questions.
P

Question 5

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

Accepted Answer

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

Question 6

People's food choices are affected by many factors other than the nutritional value of the food.Select two of the factors that affect food choices and explain how you would use this factor to help reinforce a dietary change an individual is trying to make for nutritional reasons.

Accepted Answer

The factors to choose from are: (actual

Question 7

Nutrients are classified as macronutrients and micronutrients.Which of the following is NOT considered a macronutrient?

Accepted Answer

A) carbohydrates 
B) lipids 
C) proteins 
D) vitamins 
A) carbohydrates 
B) lipids 
C) proteins 
D) vitamins

Question 8

Which of the following is a substance in plant foods which cannot be made by the body and is NOT necessary to sustain life,but has healthful benefits?

Accepted Answer

A) an herbal supplement. 
B) a phytochemical. 
C) an enzyme. 
D) sodium. 
A) an herbal supplement. 
B) a phytochemical. 
C) an enzyme. 
D) sodium.

Question 9

What statement best describes the fat intake of the majority of Canadians?

Accepted Answer

A) It is within recommendations. 
B) It exceeds recommendations. 
C) It is within recommendations except for older Canadians. 
D) It is derived many from the consumption of breakfast foods,such as bacon and eggs. 
A) It is within recommendations. 
B) It exceeds recommendations. 
C) It is within recommendations except for older Canadians. 
D) It is derived many from the consumption of breakfast foods,such as bacon and eggs.

Question 10

A study compares the amount of a specific nutrient consumed with the amount of the nutrient excreted? What type of study is it?

Accepted Answer

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

Question 11

When compared to freshly prepared foods,how do processed foods generally differ?

Accepted Answer

A) they provide more kcalories 
B) they contain fewer nutrients 
C) they are higher in fat,sugar,or salt 
D) All of the above answer choices are correct. 
A) they provide more kcalories 
B) they contain fewer nutrients 
C) they are higher in fat,sugar,or salt 
D) All of the above answer choices are correct.

Question 12

Describe the three general functions of nutrients.

Accepted Answer

Providing energy: carbohydrates,proteins

Question 13

What is the difference between a depletion-repletion study and a balance study? How is each used in the field of nutrition?

Accepted Answer

Depletion-repletion is used to study the

Question 14

Researchers examine whether caffeine has any effect on short-term memory.In the first part of the study,two groups of subjects are given capsules that look identical.Group A receives caffeine and Group B receives a harmless neutral substance.What was group B given?

Accepted Answer

A) catalyst. 
B) placebo. 
C) stimulant. 
D) simulation factor. 
A) catalyst. 
B) placebo. 
C) stimulant. 
D) simulation factor.

Question 15

Describe what is meant by the term control group and explain why a well-designed experiment includes a control group.

Accepted Answer

A group of participants in a study who a

Question 16

Metabolic processes take place in the body to maintain body temperature,heart rate,and blood sugar relatively constant.What is this stable state called?

Accepted Answer

A) anabolic processes. 
B) catabolic processes. 
C) homeostasis. 
D) metabolism. 
A) anabolic processes. 
B) catabolic processes. 
C) homeostasis. 
D) metabolism.

Question 17

The Seven Countries Study established which association between diet and cardiovascular disease?

Accepted Answer

A) a direct association between cardiovascular disease mortality and % kcal from saturated fat. 
B) a direct association between cardiovascular disease mortality and % kcal from polyunsaturated fatty acids. 
C) An inverse association between cardiovascular disease mortality and % kcal from total dietary fat. 
D) An inverse association between cardiovascular disease mortality and % kcal from saturated fat. 
A) a direct association between cardiovascular disease mortality and % kcal from saturated fat. 
B) a direct association between cardiovascular disease mortality and % kcal from polyunsaturated fatty acids. 
C) An inverse association between cardiovascular disease mortality and % kcal from total dietary fat. 
D) An inverse association between cardiovascular disease mortality and % kcal from saturated fat.

Question 18

"A measure of the nutrients that a food provides compared to its energy content." What is being described?

Accepted Answer

A) Healthy Food Index. 
B) glycemic index. 
C) Dietary Reference Intake. 
D) nutrient density. 
A) Healthy Food Index. 
B) glycemic index. 
C) Dietary Reference Intake. 
D) nutrient density.

Question 19

Which of the following statements about the typical Canadian diet is TRUE?

Accepted Answer

A) The intake of meat and alternatives is below the recommended level for most Canadians. 
B) The intake of vegetables and fruits is fewer than five servings for about half of adult Canadians. 
C) The intake of grains products is above the recommended level for most Canadians,especially those over age 51. 
D) The intake of milk and milk alternatives meets recommendations for two-thirds of Canadians over age 30. 
A) The intake of meat and alternatives is below the recommended level for most Canadians. 
B) The intake of vegetables and fruits is fewer than five servings for about half of adult Canadians. 
C) The intake of grains products is above the recommended level for most Canadians,especially those over age 51. 
D) The intake of milk and milk alternatives meets recommendations for two-thirds of Canadians over age 30.

Question 20

What is the science that studies the interactions between living organisms and food?

Accepted Answer

A) digestion. 
B) metabolism. 
C) nutrition. 
D) organic chemistry. 
A) digestion. 
B) metabolism. 
C) nutrition. 
D) organic chemistry.

Exam 1: Nutrition: Food for Health

Which is an effective strategy to for selecting nutrient dense foods?

Which statement best describes the concept of eating a variety of foods?

As the number of variables in a research study increases,what happens to the number of subjects needed to prove an outcome?

Describe the steps involved in conducting a valid experiment using the scientific method.

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

People's food choices are affected by many factors other than the nutritional value of the food.Select two of the factors that affect food choices and explain how you would use this factor to help reinforce a dietary change an individual is trying to make for nutritional reasons.

Nutrients are classified as macronutrients and micronutrients.Which of the following is NOT considered a macronutrient?

Which of the following is a substance in plant foods which cannot be made by the body and is NOT necessary to sustain life,but has healthful benefits?

What statement best describes the fat intake of the majority of Canadians?

A study compares the amount of a specific nutrient consumed with the amount of the nutrient excreted? What type of study is it?

When compared to freshly prepared foods,how do processed foods generally differ?

Describe the three general functions of nutrients.

What is the difference between a depletion-repletion study and a balance study? How is each used in the field of nutrition?

Researchers examine whether caffeine has any effect on short-term memory.In the first part of the study,two groups of subjects are given capsules that look identical.Group A receives caffeine and Group B receives a harmless neutral substance.What was group B given?

Describe what is meant by the term control group and explain why a well-designed experiment includes a control group.

Metabolic processes take place in the body to maintain body temperature,heart rate,and blood sugar relatively constant.What is this stable state called?

The Seven Countries Study established which association between diet and cardiovascular disease?

"A measure of the nutrients that a food provides compared to its energy content." What is being described?

Which of the following statements about the typical Canadian diet is TRUE?

What is the science that studies the interactions between living organisms and food?

Nutrition Guidelines: Applying the Science of Nutrition

Digestion, Absorption, and Metabolism

Carbohydrates: Sugars, Starches, and Fibre

Lipids

Proteins and Amino Acids

Energy Balance and Weight Management

A: the Water-Soluble Vitamins

The Fat-Soluble Vitamins

Water and the Electrolytes

Major Minerals and Bone Health

The Trace Elements

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 1: Focus on Beyond the Basics

Focus 2: Focus on Alcohol

Focus 3: Focus on Obesity, Metabolism, and Disease Risk

Focus 4: Focus on Phytochemicals

Focus5:focus on Natural Health Products

Focus 6: Focus on Integrating Nutrient Function in the Body

Focus 7: Focus on Eating Disorders

Focus 8: Focus on Biotechnology

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