THIS ONE
8. Trace minerals are those needed in amounts less than _____ mg per day in our diets.
100
4. Jill eats 1600 Kcals and 50 grams of protein per day. The percentage of total energy that comes from protein is:
12.5%.
4. The Acceptable Macronutrient Distribution Range for fat is _____ of one's total energy intake.
20-35%
13. Which of the following foods contains the most protein?
3 ounce chicken breast
11. The cells lining our intestinal tract are replaced every _____ days.
3 to 6
14.The recommended intake of cholesterol is less than ______ mg per day.
300
17.What is the percentage of calories from fat for a piece of pie that contains 300 calories and 12 grams of fat?
36%
5. The acceptable macronutrient distribution range (AMDR) for carbohydrates is:
45% to 65%.
6. If Mary weighs 140 pounds and her RDA for protein is 0.8 grams per kilogram body weight, what would be her recommended protein intake?
51 grams
7. Dietary fat provides ______ kilocalories per gram.
9
7.Two percent milk is a low-fat food.
False
1. A nutrient that provides energy is:
protein.
19. Which professional is required to successfully pass the Registration Exam for dietitians?
RD
18. Which standard represents the average daily nutrient intake level that meets the requirements of 97-98% of healthy individuals in a particular life stage and gender group?
RDA
15. Which of the following provides 7 Kcals per gram?
alcohol
18. A complete protein ______.
contains all 9 essential amino acids
11. Limiting your dietary intake of animal products can help to reduce your intake of cholesterol and _______.
saturated fat
Pescovegetarian
similar to semi- but excludes poultry
7. There are __________ groups of nutrients.
six
1. The majority of fat digestion takes place in the ______.
small intestine
12. The most complete source of vegetable protein is found in ______.
soybean
10. Protein digestion begins in the ______.
stomach
8. Most of the proteins in your body are made from combinations of _______.
twenty amino acids
macrobiotic diet
vegan-type diet that becomes progressively more strict until almost all foods are eliminated except brown rice and water or tea
Ovovegetarian
veggies, grains, nuts, fruits, legumes, and eggs
Lacto-ovo-vegetarian
veggies, grains, nuts, fruits, legumes, dairy products (lacto) and eggs (ovo)
9. Which of the following is considered to be the leading federal agency in the U.S. for protecting the health and safety of people?
CDC
17. Which of the following statements about vitamins is true?
Some vitamins are fat soluble and some are water soluble.
2. Which of the following in a fat-soluble vitamin?
Vitamin E
16. Vegan diets may be lacking in which of the following vitamins?
Vitamins D and B12 and riboflavin
10. In order to estimate your 10-year risk for cardiovascular disease, you need your _____.
age
14. Which of the following nutrients is the primary source of fuel for the body, especially the brain?
carbohydrates
9. Fat is important to the body because it _______.
carries fat-soluble vitamins
16. Triglycerides are classified by ________.
chain length
17. When proteins uncoil and lose their shape due to certain exposures (e.g., heat, acid, pressure) this process is referred to as _________.
denaturation
3. An observational study is also referred to as a(n):
epidemiological study.
12.Linoleic and alpha-linolenic acids are _______ fatty acids.
essential
13. The primary energy source during aerobic activities is ______.
fat
6. The nation's leading cause of death is:
heart disease.
7. A person that does not contain all of the essential amino acids is called ______.
incomplete
8. Fast foods and convenience foods are high in fat because fat ________.
makes the food taste good
13. Which of the following nutrients is referred to as a micronutrient?
minerals
4. The process of combining two incomplete proteins to make a complete protein is called _____.
mutual supplementation
15. Unlike the other macronutrients, proteins also contain _______.
nitrogen
Vegan (strick vegetarian)
only plant based foods
fruitarian
only raw or dried fruit, seeds, nuts, honey, and veg oil
1. A person whose only source of animal protein is fish is known as a _____.
pesco-vegetarian
15. The strongest association between dietary fat and cancer is for _______.
prostate cancer
11. Which of the following nutrients contains the element nitrogen?
protein
Semi-vegetarian
veggies, grains, nuts, fruits, legumes; sometimes seafood, poultry, eggs, dairy
2. A water-soluble vitamin is:
vitamin B12.
12. Which of the following nutrients is inorganic?
water
5. Which of the following statements regarding HDL-cholesterol levels is true?
A diet high in omega-3 fatty acids increases HDL.
2.Which of the following is a health benefit associated with a vegetarian diet?
A reduced risk of some cancers.
6. Which of the following is a strategy to decrease one's intake of trans fatty acids?
Avoid foods that contain "partially hydrogenated" oil.
10. Which of the following is the world's largest telephone survey for tracking lifestyle behaviors?
BRFSS
9. In meal planning, mutual supplementation of proteins is most important to which of the following individuals?
David, a student who doesn't eat animal products.
16. Which of the following represents the average daily nutrient intake level estimated to meet the requirement of half of the healthy individuals in a particular life stage or gender group?
EAR
1. Vitamins provide energy for our bodies.
False
11. Amino acid supplements are required for weight gain among athletes.
False
11. Vitamins A, D, E, and K are water soluble
False
14. A registered dietitian and a nutritionist are the same.
False
2. Carbohydrates and protein are more energy dense than fat.
False
2. Diets high in legumes and soy products are associated with higher rates of some cancers.
False
2. Fat-soluble vitamins are not essential for our health.
False
3. Fat contains the same amount of energy per gram as protein.
False
3. High protein, high fat diets, such as the Atkins Diet, are better alternatives to the typical higher carbohydrate, lower fat diets.
False
4. Fat replacers, such as olestra, have helped Americans lose weight.
False
5. Fat-free foods are always low in calories.
False
6. Low-fat foods contain less than 5 grams or less of fat.
False
6. Nonessential amino acids are less important to our bodies than essential amino acids.
False
6. The acceptable macronutrient distribution range (AMDR) for fat is 28% to 45%.
False
8. Extra-lean ground beef is a low-fat food.
False
9. Proteins that contain nine essential amino acids are considered to be incomplete proteins.
False
9. The majority of fat in our diet comes from visible fat.
False
5.Excessive protein intakes are associated with _____.
Kidney disease
20. The type of protein-energy malnutrition characterized by a general lack of protein, energy AND nutrients in the diet is called ______.
Marasmus
3. Which of the following foods contains proteins with high digestibility?
Milk
20. Which organization is the world's leading medical research center and the focal point for medical research in the US?
NIH
3. Which of the following is the highest in monounsaturated fatty acids?
Olive oil
19. Which of the following ingredients on a food label is responsible for the presence of trans fats in the product?
Partially hydrogenated corn oil
20. Which of the following foods are rich sources of omega-3 fatty acids?
Salmon and other cold water fish
18. Which of the following foods most likely contains trans fatty acids?
Shortening
Lacto-vegetarian
Similar to Lacto-ovo- but excludes eggs; relies on milk and cheese
14. What dictates the structure of a protein molecule synthesized by the body?
The DNA inside the nucleus of the cell.
19. Which of the following is an important function of proteins?
To help maintain a strong immune system.
1.According to the USDA, a product labeled, "low fat,"' the product must contain 3 grams of fat or less per serving.
True
1.Edema is a characteristic symptom of kwashiorkor.
True
10.Compared to sedentary individuals, athletes have increased protein needs.
True
10.Nutrition is the science that studies food and how food nourishes the body and influences health.
True
10.Some fish contain high levels of mercury and other contaminants.
True
11. Ground flaxseeds are a source of omega-3 fatty acids.
True
12. The strongest association between dietary fat intake and cancer is for prostate cancer.
True
12.Calcium is a major mineral in the body.
True
12.Diets high in legumes and soy products are associated with lower rates of cancer.
True
13. Quorn is a protein product derived from fermented fungus.
True
13.A hypothesis is sometimes referred to as a research question.
True
13.Foods fried in vegetable shortening contain trans fatty acids.
True
14. Vegans are strict vegetarians.
True
14.We need to eat a certain minimum amounts of fat to obtain adequate fat-soluble vitamins.
True
15. The American Dietetic Association is the largest organization of food and nutrition professionals in the United States.
True
15. When taken to the extreme, macrobiotic diets can cause malnutrition and death.
True
15.The Acceptable Macronutrient Distribution Range (AMDR) for fat is 20-35% of total energy.
True
4. Individuals who practice nutrition and dietetics without the required license or registration can be prosecuted for breaking the law.
True
4.Inadequate energy consumption limits protein synthesis.
True
5. Minerals are not broken down during digestion.
True
5. Most people in the United States eat 1.5 to 2 times the RDA for protein without effort.
True
7. Denaturation results in the loss of the protein's function.
True
7.The acceptable macronutrient distribution range (AMDR) for protein is 10% to 35%.
True
8.Protein synthesis takes place on ribosomes in a cell's cytoplasm.
True
8.Water assists in the regulation of nerve impulses and muscle contractions.
True
9. Wellness is a lifelong process that includes physical, emotional, social, occupational, and spiritual health.
True
