Nutrition quiz (10, 11, 12)

According to ChooseMyPlate, a one ounce serving of protein equals _____.

1/4 cup of cooked dried beans

Calculate the calories for a flour tortilla that contains 3 grams of fat, 2 grams of protein, and 17 grams of carbohydrate.

103

(t/f) C. botulinum does not produces one of the deadliest known foodborne toxins.

false

(t/f) Salmonella infections cannot be transmitted via contaminated raw meat or undercooked eggs or chicken.

false

(t/f) The contents of commercially canned foods are sterile so canned foods can never go bad.

false

(t/f) Calories are a component of food like vitamins and minerals.

false

(t/f) Carbohydrates provide more calories per gram than fats.

false

(t/f) Foodborne illnesses have not been linked to fresh vegetables, undercooked meats, eggs, shellfish, and unpasteurized milk.

false

(t/f) Mechanisms that encourage food intake depend on weight status.

false

(t/f) Physical activity is the largest contributor to energy needs.

false

People need relatively large amounts of _____.

fats, water, carbohydrates, and proteins

Which nutrient is most likely to be found in low amounts in the diets of people in the United States?

fiber

The potential cause of foodborne illness is?

-Environmental contaminants, toxins, and fungicides -Contamination of food by an infected human food handler -Contamination from infected animals -Cross-contamination from surfaces or food preparation equipment

Which of the following could cause cross-contamination of food?

-Preparing fresh foods such as salads with the same unsanitized kitchen utensils used to prepare raw animal products -Hand-preparing hamburger patties using meat from the meat counter at the supermarket -Shipping fresh foods processed at a food manufacturing across the country

Which of the following populations is likely to experience the effects of foodborne illnesses the most?

-Young infants -Adults with weakened resistance to infection -Pregnant women

According to ChooseMyPlate a 1 cup serving of vegetables equals _____.

1 cup of raw vegetables

Jennifer weighs 120 pounds. Approximately how many calories does she need per day for basal metabolic processes?

1,200

Kristin requires 1,500 calories for basal metabolism and 750 calories for physical activity daily. How many calories does she require for dietary thermogenesis?

225

Bisphenol A is found in plastics that have the recycle codes of _____ and _____.

3, 7

Fresh cold foods should be kept at or below what temperature to lower the risk of bacterial growth?

40° F

According to ChooseMyPlate.gov, children and adolescents should get _____ of physical activity.

60 minutes per day

Basal metabolism accounts for _____% of the total need for calories in the vast majority of people.

60-75

Mario, a college student, requires 1,800 calories a day for basal metabolism and maintains an average level of physical activity. Approximately how many calories would he require for physical activity?

900

Which of the following statements about food irradiation is false?

Irradiation removes pesticides, prions, or toxins in and on foods.

The latest revision of the USDA's food guidance materials is called _____.

MyPlate

For essential nutrients, sufficiency corresponds to intakes that are in line with recommended intake levels represented by the _____.

RDAs and AIs

Which tool on ChooseMyPlate.gov can help you plan, analyze, and track your diet and physical activity?

SuperTracker

Appetite is

aroused by thoughts of food

What contributes the most to energy need?

basal metabolism

Tanya and a friend are planning to meet for dinner at a nearby restaurant, and they both wish to eat a healthy dinner. Which strategy will help?

decide what to eat before entering the restaurant

The calorie is used as a measure of _____.

energy

Adults who maintain their weight are in a state of _____.

energy balance

Under which environmental condition does C. botulinum reproduce rapidly?

environments without air

(T/f) Most Americans currently consume diets that match the recommendations presented in the 2015 Dietary Guidelines.

false

Which activity level describes someone who sits most of the day and moves around slowly or stands for less than two hours?

inactive

Consumption of an assortment of foods from each of the basic food groups _____.

increase the probability that the diet will provide enough of all the nutrients

Basal metabolic rate is determined clinically and in research studies by _____.

indirect calorimetry

AMDRs have been set for _____, which are two essential fatty acids.

linoleic acid and alpha-linolenic acid

Energy-requiring processes of basal metabolism include _____.

maintenance of body temperature

According to ChooseMyPlate.gov, _____.

make half your grains whole grains

Which factor can influence basal metabolism?

muscle mass

Which of the following causes of foodborne illnesses is the most common in the U.S.?

noroviruses

Which type of harmful organism is commonly found in raw fish?

parasites

A positive energy balance is normal during _____.

pregnancy and childhood

Which food is a potential source of foodborne illness due to mercury contamination?

seafood

The DASH and Mediterranean dietary patterns include only a small amount of _____.

sweets

(t/f) Foods can spoil when left outside the refrigerator for a maximum of 4 hours.

true

(t/f) According to the Centers for Disease Control and Prevention, proper hand washing is the single most important means for preventing the spread of foodborne illnesses caused by bacteria.

true

(t/f) Foodborne illness is mainly caused by harmful bacteria or viruses.

true

(t/f) Healthful diets all share four basic characteristics: adequacy, variety, balance, and health maintenance.

true

(t/f) Most bacteria grow rapidly between 41°F and 135°F.

true

(t/f) Most of the guidelines for dietary intake include recommendations for physical activity and food safety as well.

true

(t/f) Foods may become contaminated with harmful microorganisms that cause foodborne illnesses during production, processing, storage, and shipping.

true

(t/f) Frequent dining at fast food restaurants (three or more times per week) is associated with higher intakes of calories, sugar, and sodium and with a higher risk of overweight and obesity than less frequent dining at these restaurants.

true

(t/f) Irradiated foods can still become contaminated.

true

(t/f) Portion sizes or "servings" of food today tend to exceed standard serving sizes developed by the USDA for use in planning healthful diets.

true

(t/f) The DASH eating plan was originally designed to help control mild and moderate hypertension.

true

(t/f) The amount of heat released by food while burning in a bomb calorimeter is approximately the same as the amount of energy it supplies to the body.

true

A diet that regularly includes energy-dense foods is associated with _____.

type 2 diabetes

Dietary intake of added sugars should be _____% of total calories.

≤10