individual and health nutrition 1

on a food label, the "% Daily Value" table compares key nutrients per serving for a person consuming how many kilocalories daily? a. 1500 b. 2000 c. 2500 d. 3000

b. 2000

which of the following is an expression of the nutrient density of a food? a. 0.01 mg iron per kilocalorie b. 110 kilocalories per cup c. 0.5 mg iron per serving d. 110 kilocalories per serving

a. 0.01 mg iron per kilocalorie

what is the AMDR for protein? a. 10-35% b. 40-45% c. 50-65% d. 70-85%

a. 10-35%

what is the weight (lbs) of the "reference" adult male? a. 154 b. 165 c. 172 d. 179

a. 154

a diet provides a total of 2200 kilocalories, of which 40% of the energy is from fat and 20% from protein. how many grams of carbohydrate are contained in the diet? a. 220 b. 285 c. 440 d. 880

a. 220

the complete lining of a person's digestive tract is renewed approximately every a. 3-5 days b. 3 weeks c. 1-2 months d. 6-12 months

a. 3-5 days

approximately how many kilocalories more per day are needed by an average college-age student who is active compared with her inactive counterpart? a. 400-500 b. 600-800 c. 1000-1200 d. 1500-2000

a. 400-500

approximately how many years have grain products been subject to nutrient enrichment legislation? a. 70 b. 100 c. 175 d. 225

a. 70

all of the following are recognized, credible sources of nutrition information except a. Who's Who in Nutrition b. the Food and Drug Administration c. the American Dietetic Association d. the United States Department of Agriculture

a. Who's Who in Nutrition

which of the following is descriptive of the FDA's "A" list? a. a series of unqualified health claims on food labels b. a list of foods conforming to the USDA Food Guide c. The most nutrient-dense foods found within MyPyramid d. a list of foods that should be avoided to maintain a healthy diet

a. a series of unqualified health claims on food labels

your friend carrie took a daily supplement of vitamin C and stated that she felt a lot better. her experience is best described as a(n) a. anecdote b. blind experiment c. nutritional genomic d. case-control experience

a. anecdote

which of the following is used to detect nutrient deficiencies? a. assessment techniques b. nutrient stages identification c. overt symptoms identification d. outward manifestations assessment

a. assessment techniques

which of the following is an anthropometric measure? a. body weight b. blood pressure c. blood iron level d. food intake information

a. body weight

according to nutrition labeling laws, what two minerals must be listed on the package label as percent daily value? a. calcium and iron b. zinc and phosphorus c. flouride and chloride d. chromium and magnesium

a. calcium and iron

what is the benefit of using a large sample size in an experiment? a. chance variation is ruled out b. there will be no placebo effect c. the experiment will be double-blind d. the control group will be similar to the experimental group

a. chance variation is ruled out

which of the following represents the usual sequence of stages in the development of a nutrient deficiency resulting from inadequate intake? a. declining nutrient stores, abnormal functions within the body, and overt signs b. abnormal functions within the body, declining nutrient stores, and overt signs c. abnormal functions within the body, overt signs, and declining nutrient stores d. declining nutrient stores, overt signs, and abnormal functions within the body

a. declining nutrient stores, abnormal functions within the body, and overt signs

food exchange systems were originally developed for people with a. diabetes b. terminal diseases c. cardiovascular disease d. life-threatening obesity

a. diabetes

which of the following is a result of the metabolism of energy nutrients a. energy is released b. body fat increases c. energy is destroyed d. body water decreases

a. energy is released

in food exchange lists, to what group are olives assigned? a. fat b. meat c. carbohydrate d. meat substitute

a. fat

which of the following is an organic nutrient? a. fat b. water c. oxygen d. calcium

a. fat

gram for gram, which of the following provides the most energy? a. fats b. alcohol c. proteins d. carbohydrates

a. fats

which of the following is not one of the six classes of nutrients? a. fiber b. protein c. minerals d. vitamins

a. fiber

the "More Matters" food campaign promotes increased consumption of a. fruits and vegetables b. fish and skinless poultry c. five to nine kilocalories less per day d. nonfat dairy products

a. fruits and vegetables

a person who eats a bowl of oatmeal for breakfast every day would be displaying a food choice most likely based on: a.habit b. availability c. body image d. environmental concerns.

a. habit

which of the following would most likely lead to a primary nutrient deficiency? a. inadequate nutrient intake b. reduced nutrient absorption c. increased nutrient excretion d. increased nutrient destruction

a. inadequate nutrient intake

in vegetarians, the RDA is higher for a. iron b. folate c. calcium d. vitamin A

a. iron

what mineral is added to refined flours in the enrichment process? a. iron b. iodine c. calcium d. magnesium

a. iron

which of the following is classified as a micronutrient a. iron b. protein c. alcohol d. carbohydrate

a. iron

which of the following foods' kilocalories would be considered as part of one's discretionary kilocalorie allowance? a. jam b. watermelon c. raw carrots d. brussel sprouts

a. jam

food energy is commonly expressed in kilocalories and in a.kilojules b. kilograms c. kilometers d. kilonewtons

a. kilojoules

to identify early-stage malnutrition, a health professional would use which of the following parameters? a. laboratory test b. anthropometric data c. physical exam results d. review dietary intake data

a. laboratory tests

in which of the following food groups are legumes found? a. meats b. dairy c. fruits d. grains

a. meats

a food label that advertises the product as a "rich source of fiber" is an example of a a. nutrient claim b. lite-food claim c. weight reduction claim d. structure-function claim

a. nutrient claim

which of the following is an alternative choice for meats in the USDA Food Guide? a. nuts b. bacon c. baked potatoes d. sweet potatoes

a. nuts

before publication in a reputable journal, the findings of a research study must undergo scrutiny by experts in the field according to a process known as a. peer review b. cohort review c. intervention examination d. double-blind examination

a. peer review

which of the following nutrient sources yields more than 4 kilocalories per gram? a. plant fats b. plant proteins c. animal proteins d. plant carbohydrates

a. plant fats

which of the following is an example of a macronutrient? a. protein b. calcium c. vitamin c d. vitamin d

a. protein

which of the following would not be permitted on a macrobiotic diet? a. small amounts of dairy b. small amounts of seeds c. abundant amounts of legumes d. abundant amounts of whole grains

a. small amounts of dairy

textured vegetable protein is usually made of a. soy protein b. fish protein c. bean plus rice proteins d. bean plus cheese proteins

a. soy protein

tempeh is made from a. soybeans b. any legume c. fermented leafy vegetables d. fermented yellow vegetables

a. soybeans

textured vegetable protein is usually made from a. soybeans b. corn stalks c. a mixture of legumes d. cruciferous vegetables

a. soybeans

according to the US food labeling regulations, clear and convincing evidence has been found for all of the following health claims regarding nutrition and disease except a. sugar and diabetes b. sodium and hypertension c. calcium and osteoporosis d. lipids and cancer and cardiovascular disease

a. sugar and diabetes

a food scientist is developing a new and improved cereal bar. she consults with you to ask in what order the ingredients should be listed on the food label. the ingredients are: sugar: 30 g, puffed wheat: 28 g, dry milk powder: 5 g, red food coloring: 35 mg, salt: 2 g. what is the appropriate order in which to list these ingredients on the food label? a. sugar, puffed wheat, dry milk powder, salt, red food coloring b. red food coloring, salt, dry milk powder, puffed wheat, sugar c. dry milk powder, puffed wheat, red food coloring, salt, sugar d. puffed wheat, sugar, dry milk powder, salt, red food coloring

a. sugar, puffed wheat, dry milk powder, salt, red food coloring

information that must be lawfully provided on food labels includes all of the following except a. the amount recommended for ingestion each day b. the amounts of specified nutrients and food components c. the net contents expressed by weight, measure, or count d. the name and address of the manufacturer, packer, or distributor

a. the amount recommended for ingestion each day

all of the following describe features for application of the recommended nutrient intakes except a. the recommendations also apply to sick people b. the recommendations are designed to be met through intake of foods and not supplements c. it is difficult and unnecessary to meet the recommended intakes for all nutrients each day d. the recommendations are neither minimum requirements nor necessarily optimal intake for everybody

a. the recommendations also apply to sick people

general features of legumes include all of the following except a. they are high in fat b. they are low in cost c. they are rich in fiber d. they include peanuts

a. they are high in fat

which of the following is a characteristic of enriched grain products? a. they have all of the added nutrients listed on the label b. they have the fiber restored from the refining procedure c. they have virtually all the nutrients restored from refining procedure d. they have only 4 vitamins and 4 minerals added by the food manufacturer

a. they have all of the added nutrients listed on the label

the motive for a person who alters his diet due to religious convictions is most likely his a. values b. body image c. ethnic heritage d. functional association

a. values

which of the following is a feature of iron nutrition in vegetarians? a. vegetarians absorb iron more efficiently b. iron utilization is inhibited by the high zinc content in grains c. the absorption of iron is low due to the high vitamin C intake d. more iron deficiency is found in vegetarians than in people eating a mixed diet

a. vegetarians absorb iron more efficiently

which of the following nutrients would be supplied in much greater amounts from whole-grain bread versus enriched bread? a. zinc b. folate c. riboflavin d. thiamine

a. zinc

how much energy is required to raise the temperature of one kilogram (liter) of water 1 degree celsius? a. 10 calories b. 1 kilocalorie c. 10,000 calories d. 1000 kilocalories

b. 1 kilocalorie

what is the weight (lbs) of the "reference" adult female? a. 110 b. 126 c. 132 d. 139

b. 126

what is the AMDR for fat? a. 10-30% b. 20-35% c. 40-55% d. 60-75%

b. 20-35%

the diet-planning principle that provides all the nutrients, fiber, and energy in amounts sufficient to maintain health is called a. variety b. adequacy c. moderation d. kilocalorie control

b. adequacy

in nutrition research, observations of the quantities and types of foods eaten by groups of people and the health status of those groups are known as a. case-control studies b. epidemiological studies. c. human intervention trials d. correlation-control studies

b. epidemiological studies

which of the following is not a set of values within the dietary reference intakes? a. adequate intakes b. estimated average allowances c. tolerable upper intake levels d. recommended dietary allowances

b. estimated average allowances

all of the following are features of the process of nutrient enrichment of flours except a. it includes products such as pastas b. fiber levels are similar to those in the whole grains c. it is required of all refined grain products that cross state lines d. thiamin and riboflavin are added in amounts exceeding their levels in the whole grain

b. fiber levels are similar to those in the whole grains

which of the following is an overt symptom of iron deficiency? a. anemia b. headaches c. skin dryness d. decreased red blood cell count

b. headaches

how are the RDA for almost all vitamin and mineral intakes set? a. low, to reduce the risk of toxicity b. high, to cover virtually all healthy individuals c. extremely high, to cover every single person d. at the mean, to cover most healthy individuals

b. high, to cover virtually all healthy individuals

whole-grain flour contains all parts of the grain with the exception of the a. bran b. husk c. germ d. endosperm

b. husk

which of the following is not a characteristic of the vitamins? a. essential b. inorganic c. destructible d. kilocalorie-free

b. inorganic

a subclinical nutrient deficiency is defined as one that a. shows overt signs b. is in the early stages c. shows resistance to treatment d. is similar to a secondary deficiency

b. is in the early stages

characteristics of an acute disease include all of the following except: a. it develops quickly. b. it progresses slowly. c. it runs a short course. d. it causes sharp symptoms.

b. it progresses slowly

which of the following is not characteristic of the USDA Food Guide? a. it places most foods into one of five groups b. its nutrients of greatest concern include iron, chromium, and vitamin B12 c. it can be used with great flexibility once its intent is understood d. it specifies hat a certain quantity of food be consumed from each group, based upon energy intake

b. its nutrients of greatest concern include iron, chromium, and B12

which of the following is used to determine the presence of abnormal functions inside the body due to a nutrient deficiency? a. diet history b. laboratory tests c. body weight loss d. physical examination

b. laboratory tests

which of the following food could help meet the iron needs of vegetarians who consume dairy? a. coconut b. legumes c. skim milk d. potato salad

b. legumes

in the body, the chemical energy in food can be converted to any of the following except a. heat energy b. light energy c. electrical energy d. mechanical energy

b. light energy

according to the FDA, which of the following diet-health messages on food labels represents a qualified health claim? a. fiber and cancer b. lipids and obesity c. calcium and osteoporosis d. sodium and high blood pressure

b. lipids and obesity

all of the following are documented benefits for people following a vegetarian diet except a. lower body weights b. lower rates of anemia c. lower blood cholesterol levels d. lower rates of certain types of cancer

b. lower rates of anemia

overcooking a food is least likely to affect which of the following groups of nutrients? a. vitamins b. minerals c. proteins d. carbohydrates

b. minerals

what is the meaning of a double-blind experiment? a. both subject groups take turns getting each treatment b. neither subjects nor researchers know which subjects are in the control or experimental group c. neither group of subjects knows whether they are in the control or experiment group, but the researchers do know d. both subject groups know whether they are in the control or experimental group, but the researchers do not know

b. neither subjects nor researchers know which subjects are in the control or experimental group

which of the following is the most calcium-dense food? a. whole milk b. nonfat milk c. low-fat milk d. cheddar cheese

b. nonfat milk

the study of how a person's genes interact with nutrients is termed a. genetic counseling b. nutritional genomics c. genetic metabolomics. d. nutritional nucleic acid pool.

b. nutritional genomics

overeating and gaining body weight is an example of a. variable effect b. positive correlation c. negative correlation d. randomization effect

b. positive correlation

for which of the following titles, by definition, must the individual be college educated and pass a national examination administered by the American Dietetic Association? a. medical doctor b. registered dietitian c. certified nutritionist d. certified nutrition therapist

b. registered dietitian

the smallest amount of a nutrient that is consumed over a prolonged period that maintains a specific function is called the nutrient a. allowance b. requirement c. tolerable limit d. adequate intake

b. requirement

which of the following terms is used to describe a cut of meat having a low fat content? a. end b. round c. prime d. choice

b. round

all of the following are features of serving size information on food labels except a. serving sizes for solid foods are expressed in both ounces and grams b. small bags of individually wrapped food items must contain only one serving c. serving sizes on food labels are not necessarily the same as those of MyPyramid d. for a given product, the serving size is the same, no matter how large the package

b. small bags of individually wrapped food items must contain only one serving

what is the chief reason people choose the foods they eat? a. cost b. taste c. convenience d. nutritional value

b. taste

all of the following are typical characteristics of vegetarians except: a. they are no more iron deficient than are omnivores b. their zinc absorption is efficient due to their high soy intake c. they are at risk for iodine toxicity when consuming high amounts of seaweeds d. their need for calcium can be met, in large part, from enriched soy milk, breakfast cereals, and fortified juices

b. their zinc absorption is efficient due to their high soy intake

which of the following is a feature of the FDA's regulations of food label health claims? a. the claims cannot be reviewed in a court of law b. there are four grades of health claim quality: A, B, C, and D c. there are three grades of health claim quality: prime, choice, and select. d. all health claims must undergo careful and scientifically thorough evaluation to ensure accuracy

b. there are four grades of health claim quality: A, B, C, and D

legumes are used as meat alternatives for all of the following reasons except a. they are economical b. they can be graded as prime, choice, and select c. they can be processed to look and taste like meat d. they contribute the same key nutrients, including zinc and protein

b. they can be graded as prime, choice, and select

which of the following is a characteristic of structure-function claims on food labels? a. they are allowed only for unprocessed food b. they can be made without any FDA approval c. they must conform to guidelines of the "A" list of health claims d. they must state the name of the disease or symptom for which a benefit is claimed

b. they can be made without any FDA approval

what behavior is the major cause of death in the united states? a. poor diet b. tobacco use c. alcohol intake d. sexual activity

b. tobacco use

which of the following is not a characteristic of the minerals? a. yield no energy b. unstable to light c. stable in cooked foods d. structurally smaller than vitamins

b. unstable to light

according to nutrition labeling laws, the amounts of what two vitamins must be listed on the package label as percent Daily Value? a. vitamins D and E b. Vitamins A and C c. thiamin an riboflavin d. vitamin B6 and niacin

b. vitamins A and C

what two major nutrients are supplied by the fruit and vegetable groups? a. vitamins D and E b. vitamins A and C c. Proteins and calcium d. B vitamins and iron

b. vitamins A and C

by chemical analysis, what nutrient is present in the highest amounts in most foods? a. fats b. water c. proteins d. carbohydrates

b. water

which of the following foods qualifies as a "good source" of calcium? a. cheese with 50 g of calcium b. yogurt with 150 mg of calcium c. ice cream with 90 mg of calcium d. whole milk with 300 mg of calcium

b. yogurt with 150 mg of calcium

of the ten leading causes of illness and death, how many are associated directly with nutrition? a. 1 b. 4 c. 7 d. 10

b.4

greg is trying to decide which brand of cereal to buy, but he is a somewhat confused by the health claims. which of the following represents the highest level of significant scientific agreement? a. "promotes a healthy heart" b. "this cereal supports heart health" c. "this product contains whole grains which have been proven to reduce the risk of heart disease and certain cancers." d. "very limited and preliminary scientific research suggests this product can reduct risk for cancers, FDA concludes that there is little scientific evidence supporting this claim."

c. " this product contains whole grains which have been proven to reduce the risk of heart disease and certain cancers"

which of the following is not the same as fat-free milk ? a. skim milk b. no-fat milk c. 1% milk d. non-fat milk

c. 1% milk

jamie is a vegetarian who is trying to plan a healthy diet according to the USDA Food Guide. Which of the following meat alternatives would be the best nutrient choices for one day? a. 2 pieces bacon, 1/2 can tuna, 2 pieces bread b. 3 oz. cheese, 1/2 sweet potato, 2 tbsp peanut butter c. 1/2 cup black beans, 2 tbsp peanut butter, 1 c spinach d. 1 skinless chicken breast, 2 egg whites, meal replacement bar

c. 1/2 cup black beans, 2 tbsp peanut butter, 1 c spinach

a normal half-cup vegetable serving weighs approximately how many grams? a. 5 b. 50 c. 100 d. 200

c. 100

approximately how many millimeters are contained in a half-cup of milk? a. 50 b. 85 c. 120 d. 200

c. 120

how many minerals are known to be required in the diet of human beings? a. 6 b. 12 c. 16 d. 24

c. 16

a weight reduction regimen calls for a daily intake of 1400 kilocalories, which includes 30 g of fat. approximately what percentage of the total energy is contributed by fat? a. 8.5 b. 15 c. 19 d. 25.5

c. 19

the enrichment of grain products in the United States was initiated in the a. 1840s b. 1890s c. 1940s d. 1990s

c. 1940s

approximately how many grams are in an ounce? a. 10 b. 20 c. 30 d. 40

c. 30

approximately how many milliliters constitute a fluid ounce? a. 10 b. 20 c. 30 d. 40

c. 30

what is the upper range of fat intake in the AMDR? a. 20% b. 25% c. 35% d. 50%

c. 35%

approximately how many nutrients are considered indispensable in the diet? a. 15 b. 25 c. 40 d. 55

c. 40

how many subgroups comprise the vegetable food group? a. 1 b. 3 c. 5 d. 7

c. 5

approximately what minimum percentage of all grains consumed by a person should be whole grains? a. 20 b. 35 c. 50 d. 100

c. 50

if a group of people consumed an amount of protein equal to the average requirement for their population group, what percentage would receive insufficient amounts? a. 2 b. 33 c. 50 d. 98

c. 50

cooking an 8-ounce raw steak will reduce the weight (ounces) to approximately a. 3 1/2 b. 5 c. 6 d. 7

c. 6

which of the following describes the legal limitations, if any, for a person who disseminates dietary advice to the public? a. the title "dietician" can be used by anyone in all states b. the title "nutritionist" can be used by anyone in all states c. a license to practice as a nutritionist or dietitian is required by some states d. a license to practice as a nutritionist or dietitian is mandatory in all states

c. a license to practice as a nutrionist or dietitian is required by some states

all of the following are classified as macronutrients except a. fat b. protein c. calcium d. carbohydrate

c. calcium

which of the following individuals is most likely to possess the least amount of nutrition training? a. dietetic technician b. registered dietician c. certified nutritionist d. dietetic technician, registered

c. certified nutritionist

a food label ingredient list reads in following order: wheat flour, vegetable shortening, sugar, salt, and cornstarch. what item would be found in the smallest amount in the food? a. salt b. sugar c. cornstarch d. wheat flour

c. cornstarch

the RDA (recommended dietary allowances) for nutrients are generally a. more than twice as high as anyone needs b. the minimum amounts that average people need c. designed to meet the needs of almost all healthy people d. designed to prevent deficiency diseases in half the population

c. designed to meet the needs of almost all healthy people

a person who assists registered dietitians has the formal title o a. dietetic assistant b. nutrition assistant c. dietetic technician d. nutrition technician

c. dietetic technician

a person viewing an exciting sports match of her favorite team and eating because of nervousness would be displaying a food choice behavior most likely based on a. habit b. availability c. emotional comfort d. positive association

c. emotional comfort

which of the following practices is not consistent with achieving a healthy diet? a. intake of eggs b. intake of nuts c. emphasis on trans-fat d. emphasis on low-fat milk products

c. emphasis on trans-fat

the addition of calcium to some orange juice products by food manufacturers is most properly termed nutrient a. enrichment b. restoration c. fortification d. mineralization

c. fortification

what is the term that defines foods that contain non nutrient substances whose known action in the body is to promote well-being to a greater extent than that contributed by the food's nutrients? a. fortified foods b. enriched foods. c. functional foods d. health enhancing foods

c. functional foods

a clinical trial must involve a. tissue cells in culture b. rats or mice as subjects c. human beings as subjects d. computer modeling to design the study

c. human beings as subjects

in the scientific method, a tentative solution to a problem is called the a. theory b. prediction c. hypothesis d. correlation

c. hypothesis

what term describes a food that resembles and substitutes for another food but is nutritionally inferior to it? a. faux food b. pseudo food c. imitation food d. food substitute

c. imitation food

features of a chronic disease include all of the following except: a. it develops slowly b. it lasts a long time. c. it produces sharp pains d. it progresses gradually.

c. it produces sharp pains.

international units of energy are expressed in a. newtons b. calories c. kilojoules d. kilocalories

c. kilojoules

an essential nutrient is one that cannot be a. found in food b. degraded by the body c. made in sufficient quantities by the body d. used to synthesize other compounds in the body

c. made in sufficient quantities by the body

providing enough, but not an excess, of a food is a diet-planning principle known as a. safety b. variety c. moderation d. undernutrition

c. moderation

an increase in exercise accompanied by a decrease in body weight is an example of a a. variable effect b. positive correlation c. negative correlation d. randomization effect

c. negative correlation

according to the principles of the USDA Food Guide, the foundation of a healthful diet should consist of a. dairy b. fruits c. nutrient-dense foods d. meats and alternatives

c. nutrient-dense foods

nonnutrient substances found in plant foods that show biological activity in the body are commonly known as a. folionutrients b. inorganic fibers c. phytochemicals d. phyllochemicals

c. phytochemicals

the Dietary Reference Intakes may be used to a. treat people with diet-related disorders b. assess adequacy of all required nutrients c. plan and evaluate diets for healthy people d. assess adequacy of only vitamins and minerals

c. plan and evaluate diets for healthy people

a parent who offers a child a favorite snack as a reward for good behavior is displaying a food behavior known as a. social interaction b. reverse psychology c. positive association d. habitual reinforcement

c. positive association

nutrient dense refers to foods that a. carry the USDA nutrition labeling b. are higher in weight relative to volume c. provide more nutrients relative to kilocalories d. contain a mixture of carbohydrate, fat, and protein

c. provide more nutrients relative to kilocalories

who would be the most appropriate person to consult regarding nutrition information? a. chiropractor b. medical doctor c. registered dietitian d. health food store manager

c. registered dietitian

what type of deficiency is caused by inadequate absorption of a nutrient? a. primary b. clinical c. secondary d. subclinical

c. secondary

which of the following is a characteristic of food serving sizes? a. serving sizes for most foods have not yet been established by the FDA b. the serving size for ice cream is 2 cups and the serving size for all beverages is 12 fluid ounces c. serving sizes on food labels are not always the same as those of the USDA Food Guide d. serving sizes must be listed in common household measures, such as cups, or metric measures, such as milliliters, but not both

c. serving sizes on food labels are not always the same as those of the USDA Food Guide

which of the following is a feature of the minerals as nutrients? a. they are organic b. they yield 4 kilocalories per gram c. some become dissolved in body fluids d. some may be destroyed during cooking

c. some become dissolved in body fluids

which of the following is not a feature of a food group plan? a. defines serving equivalents b. considered a tool for diet planning c. sorts foods of similar water content d. specifies the number of servings from each group

c. sorts foods of similar water content

what nutrient makes up most of the endosperm section of grains such as wheat and rice? a. fat b. fiber c. starch d. protein

c. starch

which of the following statements defines the association between a risk factor and the development of a disease? a. all people with the risk factor will develop the disease b. the absence of a risk factor guarantees freedom from the disease c. the more risk factors for a disease, the greater the chance of developing that disease d. the presence of a factor such as heredity can be modified to lower the risk of degenerative diseases

c. the more risk factors for a disease, the greater the chance of developing that disease

which of the following is not a feature of the Adequate Intake (AI) and the Recommended Dietary Allowance (RDA)? a. both values exceed the average requirements b. AI values are more tentative than RDA values c. the percentage of people covered is known for both values d. both values may serve as nutrient intake goals for individuals

c. the percentage of people covered is known for both values

among the following, which is the major weakness of a laboratory-based study? a. the costs are usually high b. it is difficult to replicate the findings c. the results cannot be applied to human beings d. experimental variables cannot be easily controlled

c. the results cannot be applied to human beings

which of the following is a feature of vitamin B12 nutrition in vegetarians? a. vitamin B12 in fortified cereals has low bioavailability b. vegan mothers need only infrequent intake of vitamin B12-fortified cereals c. the vitamin B12 in fermented soy products may be present in inactive form d. infants born to vegan mothers are resistant to development of B12 deficiency

c. the vitamin B12 in fermented soy products may be present in inactive form

which of the following is a feature of the Daily Values found on food labels? a. they are updated every two years as mandated by the USDA b. they are expressed on a " per-1000 kilocalorie intake" basis c. they assist people in determining whether a food contains a little or a lot of a nutrient d. they define a food as an excellent source of a nutrient if it contribute at least 50% of the dietary recommended intake

c. they assist people in deterring whether a food contains a little or lot of a nutrient

which of the following statements most accurately describes the composition of most foods? a. they contain only one of the three energy nutrients, although a few contain all of them b. they contain equal amounts of the three energy nutrients, except for high-fat foods c. they contain mixtures of the three energy nutrients, although only one or two may predominate d. they contain only two of the three energy nutrients, although there are numerous other foods that contain only one

c. they contain mixtures of the three energy nutrients, although only one or two may predominate

which of the following is a feature of people regularly eating meals based on tofu? a. they show less heart disease but more colon cancer than omnivores b. they show evidence of marginal protein intake compared with omnivores c. they have lower blood cholesterol and triglyceride levels than those eating meat d. they have lower sodium intakes but blood pressure is similar to those eating red meat

c. they have lower blood cholesterol and triglyceride levels than those eating meat

which of the following factors makes the greatest contribution to deaths in the United States? a. guns b. alcohol c. tobacco d. automobiles

c. tobacco

the most common causes of death today in the United States include all of the following except a. cancer b. diabetes c. tuberculosis d. heart disease

c. tuberculosis

for the most part,all of the following are advantages of vegetarian diets except a. fat intake is lower b. fiber intake is higher c. vitamin B12 intake is higher d. intakes of vitamin A and C are higher

c. vitamin B12 intake is higher

which of the following is an example of a micronutrient? a. fat b. protein c. vitamin c d. carbohydrate

c. vitamin c

which of the following nutrients does not yield energy during its metabolism? a. fat b. proteins c. vitamins d. carbohydrates

c. vitamins

which of the following does not describe a national trend in eating habits of Americans? a. we eat larger portions b. we snack more frequently c. we eat more high-fiber foods d. we eat more meals away from home

c. we eat more high-fiber foods

which of the following product labels always denotes a whole-grain product? a. multi-grain b. 100% wheat c. whole-wheat d. stone-ground

c. whole-wheat

population groups such as sedentary older men, sedentary younger women, and active older women have a daily energy need (kilocalories) of approximately a. 1200 b. 1500 c. 2000 d. 2700

c.2000

of the daily recommended intake of fruit servings, what maximum percentage may be suppled by fruit juice? a. 10 b. 20 c. 33 d. 50

d. 50

excluding fast-food establishments, approximately what percentage of restaurants in the United States show an ethnic emphasis? a. 15 b. 30 c. 45 d. 60

d. 60

approximately how much water (lbs) would be found in a 120-kb person? a. 12 b. 24 c. 36 d. 72

d. 72

what is the kilocalorie value of a meal supplying 110 g of carbohydrates, 25 g of protein, 20 g of fat, and 5 g of alcohol? a. 160 b. 345 c. 560 d. 755

d. 755

the percentage of kilocalorie intakes for protein, fat, and carbohydrate that are thought to reduce the risk of chronic diseases are termed the a. Estimated Energy Requirements b. Tolerable Range of Kilocalorie Intakes c. Estimated Energy Nutrient Recommendations d. Acceptable Macronutrient Distribution Ranges

d. Acceptable Macronutrient Distribution Ranges

all of the following sets of values are included in the dietary reference intakes except a. AI b. RDA c. EAR d. LUT

d. LUT

which of the following represents a food choice based on negative association? a. a tourist from China who rejects a hamburger due to unfamiliarity b. a child who spits out his mashed potatoes because they taste too salty c. a teenager who grudgingly accepts an offer for an ice cream cone to avoid offending a close friend d. an elderly gentleman who refuses a peanut butter and jelly sandwich because he deems it a child's food

d. an elderly gentleman who refuses peanut butter and jelly sandwich because he deems it a child's food

which of the following represents a rationale for setting the recommendation for energy? a. because protein is an energy nutrient, the figures for energy intake are set in proportion to protein intake b. because a large number of people are overweight, the figures are set to induce a gradual weight loss in most individuals c. because the energy needs within each population group show little variation, the figures are set to meet the needs of almost all individuals d. because a margin of safety would result in excess energy intake for a large number of people, the figures are set at the average energy intake

d. because a margin of safety would result in excess energy intake for a large number of people, the figures are set at the average energy intake

applying the principle of variety in food planning ensures the benefits of a. moderation b. vegetarianism c. nutrient density d. dilution of harmful substances

d. dilution of harmful substances

refined grain products contain only the a. bran b. husk c. germ d. endosperm

d. endosperm

the part of the grain that remains after being refined is the a. bran b. germ c. husk d. endosperm

d. endosperm

an empty-kilocalorie food is one that contains a. no kilocalories b. an abundance of vitamins but little or no minerals c. an abundance of minerals but little or no vitamins d. energy and little or no protein, vitamins or minerals

d. energy and little or no protein, vitamins or minerals

which of the following is among the recommendations of the Dietary Guidelines for Americans? a. practice good foot hygiene b. reduce television viewing time c. reduce computer Internet time d. engage in regular physical activities

d. engage in regular physical activities

a nutrient needed by the body and that must be supplied by foods is termed a(n) a. neutraceutical b. metabolic unit c. organic nutrient d. essential nutrient

d. essential nutrient

recommended dieter allowances are based on the a. lower tolerable limit b. upper tolerable limit c. subclinical deficiency value d. estimated average requirement

d. estimated average requirement

as a registered dietitian at Jones Hospital, you are instructed to write a policy statement on nutrition assessment procedures for all new patients. which of the following are the most useful parameters for the nutrition assessment of individuals? a. diet recall, food likes and dislikes, allergies, favorite family recipes b. anthropometric data, physical examinations, food likes and dislikes, family tree c. diet record that includes what the patient usually eats, which will provide sufficient information d. historical information, anthropometric data, physical examinations, laboratory tests

d. historical information, anthropometric data, physical examinations, laboratory tests

which of the following cannot add fat to the body? a. alcohol b. proteins c. carbohydrates d. inorganic nutrients

d. inorganic nutrients

a meat described as "prime cut" means that it a. has an extended shelf life b. usually carries a high price c. is served only in restaurants d. is higher in fat than other cuts of meat

d. is higher in fat than other cuts of meat

the concept of nutrient density is most helpful in achieving what principle of diet planning? a. variety b. balance c. moderation d. kilocalorie control

d. kilocalorie control

which of the following nutrients is not supplied in about the same amount by a slice of enriched bread compared with one from whole-grain bread? a. iron b. niacin c. thiamine d. magnesium

d. magnesium

which of the following are allowed in the diet of a lactovegetarian? a. plant foods only b. eggs and plant foods only c. meat, eggs, and plant foods only d. milk products and plant foods only

d. milk products and plant foods only

a child who developed a strong dislike of noodle soup after consuming some when she was sick with flu is an example of a food-related a. habit b. social interaction c. emotional turmoil d. negative association

d. negative association

all of the following features are shared by the RDA and the AI except a. both are included in the DRI b. both serve as nutrient intake goals for individuals c. neither covers 100% of the population's nutrient needs d. neither is useful for evaluating nutrition programs for groups of people

d. neither is useful for evaluating nutrition programs for groups of people

which of the following is a main criticism of the use of the MyPyramid? a. it lacks a personalized approach b. the five food groups are not clearly identified c. there is no encouragement of physical activity d. not enough information is readily available because there is no text

d. not enough information is readily available because there is no text

which of the following is a feature of the US laws governing information on food labels? a. the term "fresh" can be used only for raw and moderately processed food b. nutrition labeling must appear on virtually all processed as well as fresh foods c. restaurant foods must provide nutrient content information on the menu d. nutrition labeling is not required on foods produced by small businesses or products produced and old in the same establishment

d. nutrition labeling is not required on foods produced by small businesses or products produced and sold in the same establishment

inspection of hair, eyes, skin, and posture is part of the nutrition assessment component known as a. diet history b. anthropometrics c. biochemical testing d. physical examination

d. physical examination

terms that describe a food that provides health benefits beyond its nutrient contribution include all of the following except a. neutraceutical b. designer food c. functional food d. phytonutritional food

d. phytonutritional food

which of the following leading causes of death in the US does not bear a relationship to diet? a. cancer b. heart disease c. diabetes mellitus d. pneumonia and influenza

d. pneumonia and influenza

all of the following are examples of legumes except a. peas b. beans c. peanuts d. potatoes

d. potatoes

You have been asked to help a top nutrition researcher conduct human experiments on vitamin C. as the subjects walk into the laboratory, you distribute all the vitamin C pill bottles to the girls an all the placebo pill bottles to the girls and all the placebo pill bottles to the boys. the researcher instantly informs you that there are two errors in your research practice. what steps should you have done differently? a. given all the boys the vitamin C and the girls the placebo, and told them what they were getting b. distributed the bottles randomly, randomized the subjects, and told them what they were getting c. told the subjects which group they were in, and prevented yourself from knowing the contents of the pill bottles d. prevented yourself from knowing what was in the pill bottles, and distributed the bottles randomly to the subjects

d. prevented yourself from knowing what was in the pill bottles, and distributed the bottles randomly to the subjects

the amount of a nutrient that meets the needs of about 98% of a population is termed the a. adequate intake b. daily recommended value c. tolerable upper intake level d. recommended dietary allowance

d. recommended dietary allowance

according to food labeling laws, acceptable synonyms for nonfat milk include all of the following except a. skim milk b. no-fat milk c. zero-fat milk d. reduced-fat milk

d. reduced-fat milk

the consumption of 2000 kilocalories per day is sufficient to meet the energy needs of most a. teenage girls b. most children c. sedentary men d. sedentary women

d. sedentary women

the goal of Healthy People is to a. establish the DRI b. identify national trends in food consumption c. identify leading causes of death in the United States d. set goals for the nation's health over the next 10 years

d. set goals for the nation's health over the next 10 years

which of the following most accurately describes the term organic? a. products sold at health food stores b. products grown without use of pesticides c. foods having superior nutrient qualities d. substances with carbon-carbon or carbon-hydrogen bonds

d. substances with carbon-carbon or carbon-hydrogen bonds

what entity coordinates nutrition related activities of federal agencies? a. U.S. Public Health Service b. Food and Drug Administration c. Dietary Reference Intakes committee d. the National Nutrition Monitoring Program

d. the National Nutrition Monitoring Program

what does the Tolerable Upper Intake Level of a nutrient represent? a. the maximum amount allowed for fortifying a food b. a number calculated by taking twice the RDA or three times the AI c. The maximum allowable amount available in supplement form d. The maximum amount from all sources that appears safe for most healthy people

d. the maximum amount from all sources that appears safe for most healthy people

a health magazine contacted you for your expert opinion on what measure best describes the amounts of nutrients that should be consumed by the population. your reply should be: a. the dietary reference intakes because they are a set of nutrient intake values for healthy people in the united states and canada b. the tolerable upper intake levels because they are the maximum daily amount of a nutrient that appears safe for most healthy people c. the estimated average requirements because they reflect the average daily amount of a nutrient that will maintain a specific function in half of the healthy people of a population d. the recommended dietary allowances because they represent the average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people.

d. the recommended dietary allowances because they represent the average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people

what is the benefit of using controls is an experiment? a. the size of the groups can be very large b. the subjects do not know anything about the experiment c. the subjects who are treated are balanced against the placebos d. the subjects are similar in all respects except for the treatment being tested

d. the subjects are similar in all respects except for the treatment being tested

when consumed in excess, all of the following can be converted to body fat and stored except a. sugar b. corn oil c. alcohol d. vitamin c

d. vitamin c

which of the following is an organic compound? a. salt b. water c. calcium d. vitamin c

d. vitamin c

all of the following are results of making poor food choices except a. over the long term, they will reduce lifespan in some people. b. they can promote heart disease and cancer over the long term c. over the long term, they will not affect lifespan in some people. d. when made over just a single day, they exert great harm to your health.

d. when made over just a single day, they exert great harm to your health.

which of the following breads has the highest fiber content? a. white b. refined c. enriched d. whole-grain

d. whole-grain

which of the following is an enrichment nutrient for grains? a. zinc b. folate c. protein d. calcium

b. folate

bob consumes about 2500 kilocalories per day, which is apportioned as 150 g of fat, 140 g of carbohydrate, and 150 g of protein. what would be the appropriate revisions to help Bob adjust his nutrient intake so that it matches the Acceptable Macronutrient Distribution Ranges? a. 70 g fat, 156 g protein, 313 g carbohydrate b. 140 g fat, 150 g protein, 150 g carbohydrate c. 500 g fat, 750 g protein, 1250 g carbohydrate d. 10 g fat, 20 g protein, 45 g carbohydrate

a. 70 g fat, 156 g protein, 313 g carbohydrate

food labels express the nutrient content in relation to a set of standard values known as the: a. Daily Values b. FDA Standards c. Reference Dietary Intakes d. Recommended Dietary Intakes

a. Daily Values

what set of values is used to recommend the average kilocalorie intake that maintains population groups in energy balance? a. estimated energy requirement b. Adequate Average Requirement c. Recommended Dietary Allowance d. Acceptable Energy Distribution Range

a. Estimated Energy Requirement

what is the assessment tool designed to measure how well a diet meets the recommendations of the Dietary Guidelines and MyPyramid? a. Healthy Eating Index b. Supplemental Nutrition Assistance Program c. Dietitian's Comparative Effectiveness Plan d. U.S. Public Health Nutrient Assessment Barometer

a. Healthy Eating Index

which of the following best describes a college-educated nutrition and food specialist who is qualified to make evaluations of the nutritional health of people? a. registered dietitian b. licensed nutritionist c. master of nutrient utilization d. doctor of food and nutritional sciences

a. registered dietitian

factors known to be related to a disease but not proven to be causal are called a. risk factors b. genetic factors. c. degenerative factors d. environmental factors

a. risk factors

which of the following is a purpose of both the Recommended Dietary Allowance and Adequate Intake? a. setting nutrient goals for individuals b. identifying toxic intakes of nutrients c. restoring health of malnourished individuals d. developing nutrition programs for schoolchildren

a. setting nutrient goals for individuals

which of the following figures falls within the carbohydrate range of the AMDR? a. 35% b. 50% c. 70% d. 90%

b. 50%

by law, a serving size on beverage food labels is a. 4-6 fluid ounces b. 8 fluid ounces c. 10-12 fluid ounces d. 16 fluid ounces

b. 8 fluid ounces

which of the following ingredients found on a food label is a source of protein? a. BHT b. Tofu c. Corn starch d. Diglycerides

b. Tofu

which of the following describes the nutritional value of the fruits and vegetables in this menu? a. a source of vitamin A is missing b. a source of vitamin C is marginal c. the daily amounts recommended for a 2000-kilocalorie diet are met d. the daily amounts recommended for a 2000-kilocalorie diet are exceeded

b. a source of vitamin C is marginal

what is the benefit of using placebos in an experiment? a. all subjects are similar b. all subjects receive a treatment c. neither subjects nor researchers know who is receiving treatment d. one group of subjects receives a treatment and the other group receives nothing

b. all subjects receive a treatment

recommended dietary allowances may be used to a. measure nutrient balance of population groups b. assess dietary nutrient adequacy for individuals c. treat persons with diet-related illnesses d. calculate exact food requirements for most individuals

b. assess dietary nutrient adequacy for individuals

a cup of fresh blueberries is about the size of a a. golf ball b. baseball c. grapefruit d. marshmallow

b. baseball

which of the following foods provides discretionary kilocalories for the person on a weight reduction diet? a. watermelon b. canned pears in syrup c. milk with all fat removed d. chicken with the skin removed

b. canned pears in syrup

all of the following are minimum requirements for becoming a registered dietician except a. earning an undergraduate degree b. completing up to a three-week clinical internship or the equivalent c. completing approximately 60 semester hours in nutrition and food science d. passing a national examination administered by the American Dietetic Association

b. completing up to a three-week clinical internship or the equivalent

how many vitamins are known to be required in the diet of human beings? a. 5 b. 8 c. 10 d. 13

d. 13

if a person consumed the upper AMDR limit for protein as part of a diet containing 2500 kilocalories, approximately how many grams of protein would be ingested? a. 41 b. 63 c. 135 d. 219

d. 219

what is the AMDR for carbohydrate? a. 5-10% b. 15-25% c. 30-40% d. 45-65%

d. 45-65%

which of the following is not descriptive of MyPyramid? a. an education tool that illustrates the concepts of the Dietary guidelines and USDA Food Guide b. a graphic image designed to encourage consumers to make healthy food and physical activity choices every day c. a multi-colored pyramid that illustrates variety, with each color representative of the five food groups, plus one for oils d. a broad-based figure that conveys the message that grains should be abundant and form the foundation of a healthy diet

d. a broad-based figure that conveys the message that grains should be abundant and form the foundation of a health diet

what are the principles of diet planning? a. abundance, B vitamins, kilocalories, diet control, minerals, and variety b. abundance, balance, conservative, diversity, moderation, and vitamins c. adequacy, bone development, correction, vitamin density, master, and variety d. adequacy, balance, kilocalorie control, nutrient density, moderation, and variety

d. adequacy, balance, kilocalorie control, nutrient density, moderation, and variety

which of the following is a feature of the exchange list system? a. foods are grouped according to their source b. adequate intakes of minerals and vitamins are virtually guaranteed c. a fat portion provides about twice the energy as a carbohydrate portion d. all foods are grouped according to their content of carbohydrate, protein, and fats

d. all foods are grouped according to their content of carbohydrate, protein, and fats

the most highly fortified foods on the market are a. frozen dinners b. imitation foods c. enriched breads d. breakfast cereals

d. breakfast cereals