NUTR 202 Exam 3
An important function of water is to _____. a. act as the body's cooling system b. improve motor and sensory nerve function c. relieve pain d. flush toxins from the body e. lessen fatigue
act as the body's cooling system
Which nutrient is a source of fuel for the body? a. vitamins b. minerals c. proteins d. fiber e. water
proteins
The phytochemical _____ helps decrease chronic inflammation due to excess body fat, improves insulin utilization, and may decrease bone loss. a. quercetin b. proanthocyanidins c. lycopene d. beta-carotene e. lutein
quercetin
Insoluble fiber is found primarily in oat and wheat bran, the coating on seeds, and the skins of fruits and vegetables. a. True b. False
true
Bulimia nervosa is more common among _____. a. dietitians b. wrestlers c. health care professionals d. sprinters e. adults
wrestlers
Which food is considered a nutrient-dense food? a. sausage b. eggs c. full-fat dairy products d. yogurt e. biscuits
yogurt
The recommended levels of nutrient intake provided by the RDAs are based on age, gender, and _____. a. weight b. height c. medication use d. exposure to environmental contaminants e. condition (pregnant or breastfeeding)
condition (pregnant or breastfeeding)
Water _____. a. participates in energy formation b. prevents dry skin c. can help cure migraines d. is required by few tissues in the body e. promotes and quickens weight loss
participates in energy formation
Hydrogenation converts some unsaturated fats into _____. a. glycogen b. trans fats c. saturated fats d. amino acids e. monoglycerides
B
Insulin is produced by the _____. a. liver b. pancreas c. gallbladder d. kidneys e. muscles
B
The assembly of amino acids into proteins is directed by RNA. a. True b. False
False
The body responds to elevated levels of blood glucose by signaling the alpha cells of the pancreas to produce additional insulin. a. True b. False
False
The water content of foods contribute little to our daily intake of water. a. True b. False
False
Triglycerides consist of three glycerol units and one fatty acid. a. True b. False
False
Type 1 diabetes is the most common type of diabetes. a. True b. False
False
Water is not an essential nutrient because it does not provide the body with energy. a. True b. False
False
High-protein diets are often accompanied by high _____ intake. a. carbohydrate b. added sugar c. fat d. fiber e. alcohol
Fat
Fermentation is the process by which the protein in grains and fruits are converted to ethanol by the action of enzymes. a. True b. False
False
Fiber has no caloric value. a. True b. False
False
Food science is the study of foods, their nutrients and other chemical constituents, and the effects that foods and food constituents have on health. a. True b. False
False
Gestational diabetes is a form of diabetes that develops in infants. a. True b. False
False
High-fructose corn syrup contains the same amount of fructose and glucose as sucrose. a. True b. False
False
Hypoglycemia is abnormally high blood glucose levels caused by low levels of insulin production. a. True b. False
False
Intake of energy-dense diets is related to the development of overweight and diabetes. a. True b. False
False
Many people in the United States suffer from protein deficiency. a. True b. False
False
People with bulimia nervosa tend to be underweight. a. True b. False
False
Physical activity is the largest contributor to energy needs. a. True b. False
False
Which food has the lowest glycemic index? a. cornflakes b. watermelon c. spaghetti d. milk e. boiled potato
D
Alcohol-containing beverages generally have a high caloric content. a. True b. False
True
Alpha-linolenic acid is found in high amounts in the brain. a. True b. False
True
Carbohydrates are the major source of energy for people throughout the world a. True b. False
True
DRIs is the general term used for nutrient intake standards for healthy people. a. True b. False
True
Dietary patterns consisting only of plant foods can provide an adequate amount of complete proteins. a. True b. False
True
Dried beans and grains are good sources of protein. a. True b. False
True
Fat helps cushion and protect organs. a. True b. False
True
Food security is access at all times to a sufficient supply of safe, nutritious foods. a. True b. False
True
Habitually high alcohol intake increases the risk of developing dementia, high blood pressure, and certain types of cancer. a. True b. False
True
Inadequate diets generally produce a spectrum of signs and symptoms related to multiple nutrient deficiencies. a. True b. False
True
Linoleic acid is required for growth. a. True b. False
True
More than 2,000 types of phytochemicals that act as pigments have been identified. a. True b. False
True
Nutrition is an interdisciplinary science that includes biological, chemical, physical, and food sciences, as well as mathematics and statistics. a. True b. False
True
Obesity may be related to environmental factors. a. True b. False
True
Phytochemicals have been found to play a role in preventing the development of diabetes. a. True b. False
True
Phytochemicals play a variety of roles in plants, including providing protection against bacterial, viral, and fungal infections. a. True b. False
True
Protein serves as an energy source. a. True b. False
True
Starchy foods are often low in calories. a. True b. False
True
Unsaturated fats tend to be liquid at room temperature. a. True b. False
True
Water is our body's main source of fluoride. a. True b. False
True
Your estimated total daily need for calories is the sum of calories used for basal metabolism, physical activity, and dietary thermogenesis. a. True b. False
True
An "average" activity level requires roughly _____% of the calories needed for basal metabolism. a. 20 b. 30 c. 40 d. 50 e. 60
50
Adults are approximately _____% water by weight. a. 30-40 b. 45-50 c. 60-65 d. 75-80 e. 80-90
60-65
Basal metabolism accounts for _____% of the total need for calories in the vast majority of people. a. 10-20 b. 20-30 c. 35-50 d. 60-75 e. 80-95
60-75
A moderate level of alcohol consumption is considered to be _____ per day for women and _____ for men. a. 1 drink; 2 drinks b. 2 drinks; 3 drinks c. 3 drinks; 4 drinks d. 2 drinks; 1 drink e. 3 drinks; 2 drinks
A
AIs _____. a. were established for a few nutrients for which too few reliable scientific studies have been done to establish an RDA b. were established for nutrients that are less important for growth and health than other nutrientsc c. were established for nutrients that are needed in very small amounts in the diet d. are recommended intakes for nutrients for which there are no ULs e. are recommended intakes for those with chronic diseases
A
Certain groups of people are at greater risk of developing anorexia nervosa than others including _____. a. competitive athletes and ballet dancers b. people with type 2 diabetes c. nurse practitioners d. pharmacists e. the elderly
A
Cholesterol is produced by the _____. a. liver b. pancreas c. gallbladder d. colon e. stomach
A
Common signs of elevated blood glucose levels include _____. a. increased thirst b. infrequent urination c. weight gain d. restlessness e. decreased hunger
A
DRIs are referred to as _____. a. Dietary Reference Intakes b. Daily Required Intakes c. Daily Recommended Intakes d. Dietary Recommended Ingestion e. Dietary Reference Ingestion
A
Essential nutrients _____. a. must be obtained in the diet b. should be consumed in excessive amounts to promote optimal health c. are generally manufactured by the body d. are less important than nonessential nutrients e. do not need to be obtained in the diet
A
How does binge-eating disorder differ from bulimia nervosa? a. There is no purging after a binge. b. Large quantities of food are consumed in a short period of time. c. Depression often occurs after the binge. d. There is a feeling of a lack of control over the binge. e. Distress often occurs after the binge.
A
What is the most common type of fat in food and in body fat stores? a. cholesterol b. glycerol c. triglycerides d. monoglycerides e. diglycerides
C
What is the recommended amount of total dietary fiber for adults per day? a. 10 grams for women and 15 grams for men b. 17 grams for women and 23 grams for men c. 28 grams for women and 35 grams for men d. 33 grams for women and 42 grams for men e. 45 grams for women and 55 grams for men
C
A pound of body fat can provide approximately _____ calories of energy to the body when needed a. 500 b. 1,500 c. 2,500 d. 3,500 e. 4,500
D
Hemoglobin A1c represents blood glucose levels over _____. a. a couple hours b. 24 hours c. a week d. a month e. 3 months
E
Anorexia nervosa only affects people between the ages of 16 and 25. a. True b. False
False
Being "pear shaped" is riskier than "apple shaped" due to the presence of visceral fat. a. True b. False
False
Broccoli is an example of an energy-dense food. a. True b. False
False
Cholesterol is a lipid found primarily in fruits and vegetables. a. True b. False
False
Cooking, mashing, or chopping food decreases fiber content. a. True b. False
False
Empty-calorie foods provide few calories and high amounts of nutrients. a. True b. False
False
Heavy drinking is considered _____ or more drinks a day. a. two b. three c. four d. five e. six
5
How many common amino acids form proteins? a. 10 b. 20 c. 30 d. 40 e. 50
20
Insulin is a(n) _____. a. hormone b. amino acid c. complex carbohydrate d. simple sugar e. glycerol
A
It is recommended that trans fat intake be _____ of total calorie intake. a. as little as possible b. 2% c. 3% d. 4% e. 5%
A
It is recommended that women who are or may become pregnant _____. a. do not drink b. limit alcohol intake to 1 drink per day c. limit alcohol intake to 2 drinks per day d. only drink a limited amount of red wine e. only drink a limited amount of light beer
A
Standards used to assess weight status in children and adolescents employ _____. a. BMI percentile ranges b. height percentile ranges c. waist circumference measurements d. skinfold thickness measurements e. the Hamwi method
A
The calorie is used as a measure of _____. a. energy b. temperature c. length d. weight e. volume
A
What contributes the most to energy need? a. dietary thermogenesis b. physical activity c. basal metabolism d. digestion e. nutrient storage
A
Which commonly used method for assessing body fat content uses calipers to measure the thickness of fat folds that lie underneath the skin? a. skinfold measurement b. bioelectrical impedance analysis c. magnetic resonance imaging d. dual-energy X-ray absorptiometry e. whole-body air displacement
A
Which nutrient is often deficient in the diets of heavy drinkers? a. vitamin A b. iron c. zinc d. vitamin D e. magnesium
A
Which phytochemical is found in the skin of red grapes, peanuts, tea, blueberries, and cranberries and plays role in the prevention of inflammation? a. resveratrol b. caffeine c. lycopene d. allicin e. zeaxanthin
A
Which weight-loss approach works by partially blocking fat absorption in the intestines? a. orlistat b. Meridia c. gastric bypass surgery d. lap-band surgery e. liposuction
A
A constant supply of glucose is needed by the _____. a. liver b. brain c. pancreas d. lungs e. heart
B
Adequate intake of EPA and DHA for adults is considered to be _____ mg per day. a. 100-300 b. 250-500 c. 400-600 d. 550-800 e. 550-800
B
Essential nutrients can be manufactured by the body from components of food and are not required in the diet. a. True b. False
False
Moderate amounts of alcohol _____. a. increase cholesterol levels b. improve the body's utilization of insulin and blood glucose c. decrease HDL cholesterol levels d. decrease body fat e. increase lean body mass
B
Protein contains _____ calories per gram. a. two b. four c. five d. seven e. nine
B
The American Heart Association recommends that most people limit their intake of cholesterol to less than _____ mg per day. a. 200 b. 300 c. 500 d. 700 e. 800
B
Type 1 and type 2 diabetes are diagnosed when fasting levels of blood glucose are ≥ _____ mg/dL. a. 100 b. 126 c. 137 d. 145 e. 150
B
What is the primary function of carbohydrates in the body? a. fluid balance b. energy source c. nerve conduction d. growth and repair of body tissues e. insulation
B
Which food is the best example of an energy-dense food? a. low-fat soy milk b. eggs c. collards d. banana e. bread
B
Which group of people is most likely to engage in pica? a. elderly b. young children c. men d. women e. adolescents
B
Which phytochemical gives plants a red pigment? a. beta-carotene b. lycopene c. lutein d. allicin e. quercetin
B
Which source of protein is considered an incomplete protein? a. cheese b. pinto beans c. skim milk d. eggs e. fish
B
Adults who maintain their weight are in a state of _____. a. negative energy balance b. positive energy balance c. energy balance d. energy intake e. energy need
C
Alpha-linolenic acid is _____. a. monounsaturated b. required for normal functioning of the reproductive system c. an omega-3 fatty acid d. required for maintenance of healthy skin e. not essential
C
An important cause of underweight in some poor nations is _____. a. an eating disorder b. cancer c. poverty d. pneumonia e. HIV/AIDS
C
DHA _____. a. consumption increases the risk of heart disease b. is a structural component of muscle c. derivatives limit the harmful effects of inflammatory and oxidation reactions d. is a precursor to a number of biologically active compounds involved in blood pressure regulation e. is found in large amounts in the retina
C
Fat intake should be kept within the range of _____% of total caloric intake for adults. a. 10-25 b. 15-20 c. 20-35 d. 25-30 e. 30-45
C
Phytochemicals are _____. a. a significant source of calories b. not considered nutrients c. not considered essential nutrients d. present in plants and animal products e. present predominately in dairy products
C
Proteins are made up of "building blocks" called _____. a. starches b. fatty acids c. amino acids d. cholesterol e. fiber
C
Simple sugars _____. a. help prevent constipation b. are abundant in animal products c. are only found in plant foods d. include starches, glycogen, and dietary fiber e. are the most commonly used food additive
C
Small amounts of naturally occurring trans fat are found in _____. a. fruits and vegetables b. milk and vegetables c. fish and seafood d. grains and fruit e. milk and meat
C
Soluble fibers have been shown to _____. a. increase calcium absorption b. increase blood glucose levels after a meal c. reduce blood levels of cholesterol d. decrease lactose maldigestion e. decrease risk of osteoporosis
C
The phytochemical allicin is found in _____. a. bananas b. soybeans c. garlic d. limes e. flaxseed
C
The quantities, proportions, variety, or combination of different foods, drinks, and nutrients in diets, and the frequency with which they are habitually consumed is a(n) _____. a. food system b. healthy choice pattern c. dietary pattern d. eating plan e. intake guidance system
C
There are _____ essential amino acids. a. 2 b. 5 c. 9 d. 11 e. 20
C
Trans fats increase the risk of _____. a. celiac disease b. Alzheimer's disease c. type 2 diabetes d. rheumatoid arthritis e. cancer
C
ULs are _____. a. minimum levels of a nutrient one needs to consume to be healthy b. used to assess adequacy of intakes of population groups c. upper limits of nutrient intake compatible with health d. nutrient intake values used by athletes e. nutrient intake values estimated to meet the requirements of 50% of healthy individuals
C
EARs are defined as _____. a. the desired level of nutrient intake that meets the needs of nearly all healthy individuals b. an estimate of the safe upper limit of a nutrient c. tentative RDAs based on less conclusive evidence than the RDAs d. the nutrient intake values that are estimated to meet the requirements of half the healthy individuals in a group e. an estimate of the safe lower limit of a nutrient
D
Fat _____. a. carries water-soluble vitamins b. intake that exceeds calorie need is stored as glycogen c. provides 10 calories per gram d. serves as a component of cell membranes e. forms antibodies
D
People must experience eating binges once a week or more on average over a period of _____ to be diagnosed with binge-eating disorder. a. 1 week b. 3 weeks c. 1 month d. 3 months e. 6 months
D
The DRIs are _____. a. based on less conclusive scientific information than are the RDAs b. used to assess adequacy of intakes of population groups c. used to reduce the risk of acute illnesses d. the general term used for nutrient intake standards for healthy people e. "tentative" RDAs
D
The RDA for protein is _____ grams for adult women and _____ grams for adult men. a. 25; 35 b. 32; 42 c. 41; 49 d. 46; 56 e. 50; 62
D
The use of weight-control programs that include _____ lead to greater weight loss. a. dietary changes only b. physical activity only c. herbal remedies only d. dietary changes and physical activity e. physical activity and herbal remedies
D
What is the sweetest alcohol sugar? a. sorbitol b. mannitol c. saccharin d. xylitol e. neotame
D
Which carbohydrates supplies the body with four calories per gram? a. simple sugars only b. complex carbohydrates only c. dietary fiber only d. simple sugars and complex carbohydrates e. complex carbohydrates and dietary fiber
D
Proteins _____. a. are only found in animal products b. cushion vital organs c. are critical for nerve function d. function as an insulator to preserve body heat e. are a major component of hormones
E
A positive energy balance is normal during _____. a. pregnancy only b. childhood but not pregnancy c. weight loss resulting from an illness d. participation in weight-loss programs e. pregnancy and childhood
E
Energy-requiring processes of basal metabolism include _____. a. energy expended during the transport of nutrients b. energy expended during the digestion of food c. standing d. walking e. maintenance of body temperature
E
Glycogen is stored in the _____. a. brain only b. liver only c. muscles only d. brain and muscles e. liver and muscles
E
What are the most likely causes of bulimia nervosa? a. depression and social anxiety, not food intake issues b. genetic and prenatal factors, not environmental factors c. abnormal mechanisms for regulating food intake only d. social anxiety and genetic factors e. depression and abnormal mechanisms for regulating food intake
E
What is a good source of insoluble fiber? a. oats b. dried beans c. fruit pulp d. psyllium husks e. oat bran
E
Which phytochemical helps make tomatoes red and acts as an antioxidant? a. anthocyanins b. beta-carotene c. kaempferol d. ellagic acid e. lycopene
E
The current RDAs referenced in the DRIs reflect nutrient intake levels that protect _____ from developing deficiency disease and that also reduce the risk of common chronic diseases. a. almost all healthy individuals b. patients recovering from surgery c. individuals on strict weight-loss diets d. individuals with chronic health problems e. individuals over the age of 25
almost all healthy individuals
Which phytochemical gives plants a blue-purple pigment? a. anthocyanins b. solanine c. lutein d. zeaxanthin e. lycopene
anthocyanins
Which phytochemical gives plants an orange pigment? a. lutein b. allicin c. beta-carotene d. anthocyanins e. quercetin
beta-carotene
Various types of sulfur-containing phytochemicals present in vegetables such as _____ help prevent a number of different types of cancer in people with specific gene types. a. potatoes b. carrots c. onions d. cauliflower e. corn
cauliflower
A rich source of flavonoids is _____. a. whole grains b. potatoes c. eggs d. cocoa e. artichokes
cocoa
Women who drink during pregnancy are at risk of having infants with _____. a. fetal alcohol spectrum disorder b. excess body fat c. nutrient toxicities d. cirrhosis e. blood disorders
fetal alcohol spectrum disorder
Nutrition is best described as the study of _____. a. stress and its effects on health b. foods and health c. the medicinal properties of food d. food safety and disease prevention e. the chemical makeup of food
foods and health
Essential amino acids _____. a. are needed in larger amounts than nonessential amino acids b. are only found in fortified breakfast cereals c. are more important than the nonessential amino acids d. must be obtained from the diet e. are also referred to as "dispensable amino acids"
must be obtained from the diet
Spinach, collard greens, rhubarb, and other dark green, leafy vegetables contain _____. a. oxalic acid b. phytate c. solanine d. lycopene e. flavonoids
oxalic acid
