PS #1

14. The Acceptable Macronutrient Distribution Ranges indicate ranges of carbohydrate, fat, and protein intakes that provide adequate amounts of vitamins and minerals and may reduce the risk of diet-related chronic diseases. For a person who is following a 2,500-kilocalorie per day diet, determine the number of grams of protein to be consumed using the AMDR as a guideline. Hint: In class I gave the AMDRs for the three classes of macronutrients (protein, lipids, carbohydrates) as a percentage of total calories. Use the AMDR ranges and the kcal/gram to calculate your answer. A) 63-218 grams per day B) 280-400 grams per day C) 56-97 grams per day

A) 63-218 grams per day

23. Proteins are formed by linking together A) fatty acids. B) amino acids. C) glycerols. D) nitrogen groups.

B) amino acids.

2. How many Calories are in a gram of alcohol A) 3 B) 4 C) 7 D) 9

C) 7

15. The Acceptable Macronutrient Distribution Ranges indicate ranges of carbohydrate, fat, and protein intakes that provide adequate amounts of vitamins and minerals and may reduce the risk of diet-related chronic diseases. For a person who is following a 2,500-kilocalorie per day diet, determine the number of grams of lipid to be consumed using the AMDR as a guideline. Hint: In class I gave the AMDRs for the three classes of macronutrients (protein, lipids, carbohydrates) as a percentage of total calories. Use the AMDR ranges and the kcal/gram to calculate your answer. A) 56-97 grams per day B) 280-400 grams per day C) 63-218 grams per day

A) 56-97 grams per day

6. A granola bar's Nutrition Facts panel says that it has 5 grams of fat, 19 grams of carbohydrate, and 7 grams of protein per bar. Approximately how many kilocalories are in this bar? A) 125 kilocalories B) 150 kilocalories C) 175 kilocalories D) 200 kilocalories

B) 150 kilocalories

10. In lecture, we discussed a newly released CDC report on heart disease and stroke in the US. There are 800,000 deaths per year in the US from heart attack and stroke. How many of these deaths could be prevented through lifestyle changes and better access to health care? A) 100,000 B) 200,000 C) 400,000 D) 800,000

B) 200,000

16. The Acceptable Macronutrient Distribution Ranges indicate ranges of carbohydrate, fat, and protein intakes that provide adequate amounts of vitamins and minerals and may reduce the risk of diet-related chronic diseases. For a person who is following a 2,500-kilocalorie per day diet, determine the number of grams of carbohydrate to be consumed using the AMDR as a guideline. Hint: In class I gave the AMDRs for the three classes of macronutrients (protein, lipids, carbohydrates) as a percentage of total calories. Use the AMDR ranges and the kcal/gram to calculate your answer. A) 63-218 grams per day B) 280-400 grams per day C) 56-97 grams per day

B) 280-400 grams per day

3. A cheeseburger has 25 grams of protein, 29 grams of fat, and 46 grams of carbs. Approximately how many kilocalories are in this sandwich? A) 400 B) 545 C) 630 D) 770

B) 545

18. Energy-yielding nutrients include: A) vitamins, minerals, and water. B) carbohydrates, proteins, and fats. C) trace minerals and fat-soluble vitamins. D) iron, vitamin C, and potassium.

B) carbohydrates, proteins, and fats.

29. Clinical signs occur in the early stage of nutrient deficiency. A) true B) false

B) false

19. Which is NOT a complex carbohydrate? A) glycogen B) glucose C) fiber D) starch

B) glucose

8. What is the leading cause of death in the US? A) cancer B) heart disease C) diabetes D) obesity E) accidents

B) heart disease

25. Which nutrients are inorganic substances? A) vitamin A B) zinc C) protein D) polysaccharides

B) zinc

27. If a total of 2000 kcal were consumed (250 grams of carbohydrates, 66 grams of fat, and 102 grams of protein), what percentage of energy comes from carbohydrates, fat, and protein? A) 30% carbohydrate, 50% fat, and 20% protein B) 50% carbohydrate, 35% fat, and 15% protein C) 20% carbohydrate, 30% fat, and 50% protein D) 50% carbohydrate, 30% fat, and 20% protein

D) 50% carbohydrate, 30% fat, and 20% protein

11. Undernutrition and overnutrition are both problems in the United States. All of the following statements are true EXCEPT: A) Overnutrition is a type of malnutrition. B) Overnutrition is often characterized by obesity. C) Overnutrition can be caused by long-term excessive energy intake. D) Overnutrition is less common in the United States than undernutrition is.

D) Overnutrition is less common in the United States than undernutrition is.

35. Saturated fatty acids A) are liquid at room temperature B) contain multiple double bonds C) contain Nitrogen D) are an essential nutrient E) none of the above

E) none of the above

1. A kilocalorie is a unit of the energy content of food. Which definition best describes how much energy is in one kilocalorie? A) A kilocalorie is the amount of heat energy needed to raise the temperature of 1 kg of water by 1° Celsius. (also could be 1 liter by 1° Celsius → 1L of water weighs ~1kg). B) A kilocalorie is the amount of heat energy needed to raise the temperature of 1 pound of water by 1° Celsius. C) A kilocalorie is the amount of heat energy needed to raise the temperature of 1 kilogram of water by 1° Fahrenheit. D) A kilocalorie is the amount of heat energy needed to raise the temperature of 1 gallon of water by 1° Fahrenheit.

A) A kilocalorie is the amount of heat energy needed to raise the temperature of 1 kg of water by 1° Celsius. (also could be 1 liter by 1° Celsius → 1L of water weighs ~1kg).

13. Which statement is TRUE regarding Healthy People 2020? A) It aims to eliminate health disparities and improve access to health education B) It explains the five food groups C) It is revised every 20 years by the Department of Health and Human Services D) It is revised frequently by the US Department of Agriculture

A) It aims to eliminate health disparities and improve access to health education

9. What is the leading cause of death in people under 85 years of age? A) cancer B) heart disease C) obesity D) accidents E) lung disease

A) cancer

17. Nutrients causing some signs of poor health when consumed in less than adequate amounts are called A) essential nutrients. B) nonessential nutrients. C) nutritional supplements. D) trace nutrients.

A) essential nutrients.

33. What percentage of our body mass is stored carbohydrate? A) less than 1% B) 10-35% C) 20-35% D) 45-65%

A) less than 1%

22. Which element is found in protein, but not in carbohydrates? A) nitrogen B) carbon C) hydrogen D) oxygen

A) nitrogen

12. Which U.S. government agency can regulate nutrition and health-related claims on product labels? A) The United States Department of Agriculture (USDA) B) The Food and Drug Administration (FDA) C) The Environmental Protection Agency (EPA) D) The Department of Health and Human Services (DHHS)

B) The Food and Drug Administration (FDA)

5. Which of the following is not a good source of phytochemicals? A) collards B) broiled chicken C) dark chocolate D) tea E) onions

B) broiled chicken

32. Lipids should fill what percentage of our diet? A) 45-65% B) 10-35% C) 20-35%

C) 20-35%

30. Carbohydrates should fill what percentage of our diet? A) 10-35% B) 20-35% C) 45-65

C) 45-65

34. How many essential amino acids are there? A) 4 B) 7 C) 9 D) 13 E) 20

C) 9

4. Where do phytochemicals come from? A) Fish and seafood B) Dairy products C) Plant foods D) Animal protein

C) Plant foods

24. The main function of vitamins is to A) provide the main structural building blocks of the body. B) provide essential fatty acids. C) enable chemical reactions in the body to occur. D) improve digestion processes.

C) enable chemical reactions in the body to occur.

20. Complex carbohydrates not broken down by digestive processes are A) glycogen. B) enzymes. C) fiber. D) starches.

C) fiber.

28. Nutrition-related objectives of Healthy People 2020 include A) increasing fat intake, vitamin A intake, and reducing obesity. B) reducing adult obesity, increasing calcium intake, and increasing sodium intake. C) increasing vegetable intake, increasing calcium intake, and reducing childhood obesity. D) lowering fat intake, increasing protein intake, and increasing blood cholesterol.

C) increasing vegetable intake, increasing calcium intake, and reducing childhood obesity.

26. Which is a trace mineral? A) sodium B) calcium C) iron D) potassium

C) iron

21. A triglyceride is an example of a A) protein B) carbohydrate C) lipid D) vitamin

C) lipid

7. Heart disease has both preventable and non-preventable risk factors that contribute to its development. All of the following are lifestyle risk factors for heart disease EXCEPT: A) Excessive alcohol consumption. B) Inactivity that leads to obesity. C) Low-fiber, high-saturated-fat diet. D) Cigarette smoking. E) Family history and genetic predisposition for heart disease.

E) Family history and genetic predisposition for heart disease.

31. Proteins should fill what percentage of our diet? A) 10-35% B) 20-35% C) 45-65%

A) 10-35%