Nutrition quizzes study sheet

If you wanted to include a starchy food to your meal, which of the following foods would you add?

A. Eggs B. Potatoes C. Honey D. Milk Answer: B

Which of the following food preservation processes effectively destroys microbes?

A. Freezing B. Sterilization C. Smoking D. Chilling Answer: B

Ben often experiences abdominal discomfort, bloating, and diarrhea after consuming milk. Which intestinal enzyme could Ben be deficient in?

A. Galactose B. Salivary amylase C. Lactic acid D. Lactase Answer: D

The first step of the scientific method usually involves _______.

A. gathering data B. developing a hypothesis C. identifying relationships between variables D. making observations Answer: D

A person with a BMI of 20 would be considered in the _______ range.

A. overweight B. healthy C. obese D. underweight Answer: B

In the United States, newborns are routinely screened for PKU. PKU is a disease characterized by the body's inability to metabolize _______.

A. proinsulin B. proline C. pyridoxine D. phenylalanine Answer: D

Most B vitamins function as _______.

coenzymes

gluten free

corn rice processed soy

Caregivers should not feed ________ to infants.

honey

vitamin D

increases calcium absorption

vitamin C

increases iron absorption

simple carbohydrates

lactose glucose fructose sucrose

gluten containing

macaroni made from wheat flour rye cracker barley cereal

Small amounts of food move through the esophagus by involuntary muscular movements called ________.

peristalsis

Proteins have many functions in the body. Proteins are necessary to _________. Check all that apply.

repair and grow hair, nails, and skin create the hormones insulin and glucagon form antibodies to fight infections in the body maintain fluid balance form a blood clot within a cut on the skin maintain the proper pH of body fluids

major lipids

triglycerides cholesterol phospholipids

zinc

decreases copper absorption

water soluble vitamins

body eliminates excesses of these vitamins in the urine when cooking food, these vitamins leech into the cooking water vitamin B and C

fat soluble vitamins

body stores these vitamins primarily in the liver and fatty tissues bile enhances the absorption of these vitamins vitamin A, D, E, K

accessory organs of the digestive system

gallbladder pancreas liver

Vitamin K can be produced by _______.

intestinal bacteria

Basal metabolism includes which of the following physiological activities? Check all that apply.

maintaining liver function circulating blood breathing maintaining brain function

Children who lack vitamin D can develop _______.

rickets

Dietitians and pediatricians generally recommend that babies be breastfed exclusively for the first _______.

A. 4 months of life B. 6 months of life C. 12 months of life D. 6 weeks of life Answer: B

Which of the following statements best describes the amount of energy in one kilocalorie?

A. A kilocalorie is the amount of heat energy needed to raise the temperature of 1 pound of water by 1° Celsius. B. A kilocalorie is the amount of heat energy needed to raise the temperature of 1 liter of water by 1° Celsius. C. A kilocalorie is the amount of heat energy needed to raise the temperature of 1 gallon of water by 1° Fahrenheit. D. A kilocalorie is the amount of heat energy needed to raise the temperature of 1 kilogram of water by 1° Fahrenheit. Answer:

Which of the following minerals is necessary for proper muscle contraction?

A. Aluminum B. Selenium C. Cesium D. Calcium Answer: D

Amino acids have a nitrogen-containing component as part of their chemical makeup. When amino acids are deaminated, the nitrogen-containing component is removed and converted into ammonia. What happens to the ammonia?

A. Ammonia is used to detoxify the liver. B. Ammonia is converted to urea and excreted in the urine. C. Ammonia is broken down into carbon and oxygen, which are excreted by the lungs. D. Ammonia is metabolized for energy. Answer: B

Which of the following statements is true?

A. As people grow older, their metabolic rates decline. B. An average woman has a higher metabolic rate than an average man. C. The aging process causes muscle cells to become fat cells. D. Fat cells require more energy to function than muscle cells. Answer: A

When a food's label displays the USDA's organic seal, you can be assured that the food contains only 100% certified organic ingredients.

False

According to the FDA, a food that contains at least 3 grams of fiber per serving can place a "High Fiber" claim on the label.

False

Because animals store glycogen in their muscles, meat, fish, and poultry are good sources of the complex carbohydrate.

False

High-quality proteins have inadequate amounts of one or more of the essential amino acids.

False

Leptin is a hormone that stimulates fat cells to store triglycerides.

False

One packet of Equal® (aspartame) provides 4 kilocalories.

False

The main nutrition goal of Healthy People 2030 is: Improve the quality of nutrition education among college students in the United States.

False

Cholesterol is classified as a major kind of lipid; lipoproteins are not classified as a major kind of lipid.

True

High-density lipoproteins contain more protein than low-density lipoproteins.

True

In overweight or obese people, excess insulin, estrogen, and testosterone levels may stimulate the production of cell factors that promote malignant cell development and growth.

True

Soluble fiber interferes with cholesterol and bile reabsorption.

True

The main sources of added sugars in Americans' diet are sugar-sweetened beverages and sugar-sweetened snacks and desserts.

True

Lack of vitamin _______ causes scurvy.

Vitamin C

After he eats a meal, Kyle's pancreas secretes ______, which lowers his blood glucose level.

A. glucagon B. maltase C. insulin D. HFCS Answer: C

During the first few days after giving birth, the new mother's breasts produce ________.

A. prolactin B. colostrum C. oxytocin D. estrogen Answer: B

The Dietary Guidelines for Americans is _______.

A. revised every year B. a set of general nutrition-related recommendations C. published by the Centers for Disease Control and Prevention D. used to develop DVs Answer: B

A _______ is a group of similar cells that perform similar functions.

A. ribosome B. tissue C. cytoplasm D. system Answer: B

The stomach secretes _______.

A. salivary amylase B. hydrochloric acid C. bile D. cholecystokinin Answer: B

The primary site of triglyceride digestion and absorption is the _______.

A. stomach B. liver C. small intestine D. gallbladder Answer: C

Solid fats generally have a high proportion of _______ fatty acids.

A. unsaturated B. saturated C. polyunsaturated D. monounsaturated Answer: B

People who are unable to absorb fat are likely to develop a _______ deficiency.

A. vitamin A B. vitamin B-12 C. riboflavin D. folate Answer: A

Corrina is a 25-year-old pregnant woman. Her need for ________ is 50% higher than before she became pregnant.

A. vitamin D B. calcium C. folate D. vitamin C Answer: C

Human milk is naturally a rich source of ________.

A. vitamin D B. iron C. fluoride D. lipids Answer: D

Which of the following practices can help reduce the growth of food-borne pathogens?

A. Washing hands before preparing food B. Keeping cold foods cold and hot foods hot C. Cooking foods to proper internal temperatures D. All of the choices are correct. Answer: D

People with celiac disease should _______.

A. limit their protein intake to 20 g per day B. take amino acid supplements C. eliminate protein from plant sources D. avoid foods that contain gluten Answer: D

Pregnant women who develop gestational diabetes are more likely to give birth to ________ infants than pregnant women who do not have this condition.

A. low-birth-weight B. term C. high-birth-weight D. anemic Answer: C

Chyme is the ________.

A. material absorbed by lacteals that the liver must detoxify and excrete B. large particle that transports lipids throughout the bloodstream C. organelle that maintains fluid balance within intestinal cells D. semisolid liquid formed by the partial digestion of food in the stomach Answer: D

Why are older people at increased risk for vitamin B-12 deficiency compared to younger people?

A. As you age, your bones become more porous; porous bones do not absorb vitamin B-12 as well as dense bones do. B. As you age, your macula begins to turn yellow, a sign of excessive folate absorption, which masks vitamin B-12 deficiency. C. As you age, your stomach produces less acid, which limits cleavage of vitamin B-12 from food D. As you age, your metabolism slows and a rapid metabolism is required for optimal vitamin B-12 absorption. Answer: C

_______ cells are specialized to store fat.

A. Carcinoma B. Megaloblastic C. Neural D. Adipose Answer: D

Which nutrient is not technically classified as a vitamin, but is referred to as "vitamin-like"?

A. Choline B. Lysine C. Taurine D. Cobalamin Answer: A

_______ is a hormone that reduces hunger and inhibits fat storage in the body.

A. Coumadin B. Leptin C. Ghrelin D. Dexadrin Answer: B

______ is the process of removing nitrogen from an amino acid.

A. Denaturation B. Hydrogenation C. Transamination D. Deamination Answer: D

Which of the following statements is true?

A. Diets that contain a lot of probiotics have been clinically proven to cure colon cancer. B. Prebiotics are immature probiotics. C. Probiotics are beneficial bacteria that live in the human large intestine. D. Prebiotics are harmful to gut microbiota. Answer: C

Which of the following activities is an alternative health care practice?

A. Drinking green tea to lose weight B. Taking ibuprofen to treat a headache C. Consuming more calcium-rich foods to help increase bone mass D. Eating fewer salty snacks to reduce sodium intake Answer: A

Which of the following structures stores triglycerides in the form of fat droplets?

A. Gallbladder B. Adipose cell C. Adrenal gland D. Ileum Answer: B

Which of the following statements about food labels is true?

A. Information about the grams of total carbohydrate in a serving of food is displayed on a food label. B. Information about the fiber contents of a food are not provided in the Nutrition Facts panel. C. The list of ingredients on food packages does not have to include added sugars. D. The Nutrition Facts panel includes information about a food's glycogen content. Answer: A

Which of the following statements is false?

A. Iodine is necessary for normal thyroid function. B. In the United States, milk is usually fortified with iodine. C. Saltwater fish and other seafood are sources of iodine. D. Having too much or too little iodine in the diet can cause the thyroid gland to enlarge. Answer: B

Which of the following statements is true about MyPlate?

A. It has a specific area on the plate for fats and oils and emphasizes daily intakes of "healthy" fats. B. It provides a visual representation of the six basic food groups that are critical for menu planning, with special emphasis on foods from the meat group and healthy fats group. C. It illustrates some key dietary recommendations, including choosing a variety of foods to achieve a nutritionally adequate diet. D. It encourages the consumption of protein-rich foods, especially beef, fish, and poultry products. E. It is intended to be a primary source of dietary advice for adult Americans, regardless of their health status. Answer: C

What happens to your Daily Value for cholesterol when you eat more calories?

A. It stays the same. B. It increases. C. It decreases. D. There is no upper limit recommended. Answer: A

Which of the following statements is true?

A. Most forms of fiber are comprised of fructose molecules bonded together. B. Most Americans do not consume enough dietary fiber. C. Scientists classify forms of fiber according to their solubility in oil. D. Dietary fiber includes the stringy material found in tough, overcooked meat. Answer: B

Which of the following statements is true?

A. People develop scurvy when their diets lack vitamin E. B. Phytochemicals are oxidizing agents produced by animal cells. C. An essential nutrient must be supplied by the diet. D. Under certain conditions, the human body can make iron, copper, and zinc. Answer: C

Which of the following information is not provided by the Nutrition Facts panel?

A. Percentage of calories from alcohol B. Amount of total carbohydrate per serving C. Serving size D. Amount of trans fat per serving Answer: A

Which of the following nutrients is a trace mineral?

A. Potassium B. Calcium C. Phosphorus D. Zinc Answer: D

The amount of a nutrient that should meet the needs of almost all healthy people in a particular group is the _______.

A. Recommended Dietary Allowance (RDA) B. Estimated Average Requirement (EAR) C. Nutrient Requirement (NR) D. Tolerable Upper Intake Level (UL) Answer: A

________ is the primary function of adipose cells.

A. Storing triglycerides (fat) B. Metabolizing amino acids to build muscle tissue C. Metabolizing glucose to generate heat D. Storing glycogen Answer: A

Of the energy systems available for use by exercising muscles, which one allows cells to produce the most ATP?

A. The lactic acid energy system B. All three energy systems yield the same amount of ATP C. The oxygen energy system D. The PCr-ATP energy system Answer: C

Which of the following statements is true about vitamins?

A. They are usually in foods that Americans commonly eat. B. Excesses can be converted to glucose for energy. C. Chemically, they are the same as minerals. D. Compared to protein, the body requires vitamins in larger quantities. Answer: A

Following a victory, Regina's soccer coach takes the team out for a celebratory meal. A teammate orders French fries, noting that they must be healthy because the restaurant menu says they are fried in "cholesterol-free" vegetable oil. Which statement about "cholesterol-free" vegetable oil is correct?

A. Vegetable oil can be fat-free, but it is never cholesterol-free. B. All vegetable oil is cholesterol-free because cholesterol is only found in animal foods. C. Vegetable oil can never be cholesterol-free because all oils have cholesterol. D. Only unsaturated fatty acid vegetable oil is cholesterol-free; saturated fatty acid vegetable oil does contain cholesterol. Answer: B

Trans fatty acids are _______.

A. naturally in many foods B. a by-product of the hydrogenation process C. essential to good health D. found primarily in fatty fish Answer: B

Some dietary fat helps the body absorb fat-soluble nutrients, including the provitamin beta-carotene. Most fruits and vegetables that are good sources of beta-carotene are low in fat or fat-free. How can you enhance the body's absorption of beta-carotene when preparing low-fat foods that contain this provitamin?

A. You can wash fruits and vegetables before cooking. B. You can add margarine or butter to vegetables during cooking. C. You can eat fruits and vegetables with a source of iron because the mineral enhances fat-soluble pro-vitamin uptake. D. You can add olive oil or margarine to vegetables after they are cooked. Answer: D

Avi's salivary glands do not secrete amylase. As a result of his condition, his mouth cannot ________.

A. absorb alcohol B. lubricate dry foods C. begin fat digestion D. begin starch digestion Answer: D

Triglycerides have ________ in their chemical structures.

A. amino acids B. glucose polymers C. fatty acids D. nitrogen and sulfur Answer: C

A friend tells you that her fingernails used to be brittle and weak. However, she states that her nails became strong and beautiful after she began taking a daily supplement of the B vitamin biotin. This kind of nutrition related information is _______.

A. an unbiased report about biotin's usefulness B. a scientifically valid health claim C. a personal endorsement of a product D. an anecdote Answer: D

Lipoproteins _______.

A. are water-insoluble B. transport lipids in the bloodstream C. contain glucose D. are toxic to cells Answer: B

A diet is likely to be safe and nutritionally adequate if _______.

A. average daily intakes for nutrients meet RDA or AI values B. intakes of various nutrients are consistently less than EAR amounts C. nutrient intakes are consistently above ULs D. vitamin supplements are included Answer: A

To reduce the likelihood of giving birth to babies with neural tube defects, women of childbearing age should obtain adequate _______.

A. biotin B. cellulose C. niacin D. folate Answer: D

If the extracellular fluid has an excess of sodium ions, _______.

A. blood levels of arsenic and oxalate increase B. phosphate and calcium ions are eliminated in feces C. intracellular water moves to the outside of cells D. sodium ions move into cells Answer: C

Basal metabolism includes energy needs for _______.

A. breathing and circulating blood B. performing physical activity C. digesting food D. absorbing nutrients Answer: A

Weight gain occurs when _______.

A. caloric intake consistently exceeds energy expenditure B. energy expenditure consistently exceeds caloric intake C. calorie intake is consistently less than NEAT but greater than TEF D. caloric intake consistently equals energy expenditure Answer: A

Excess dietary protein and amino acids _______.

A. can be used for energy B. cause weight loss C. build muscle D. make hair grow faster Answer: A

According to scientific research involving animals, ________ may extend one's life.

A. consuming megadoses of vitamins B. following a high-fiber, high-protein diet C. restricting energy intake D. taking DHEA supplements Answer: C

Food-borne illnesses are usually characterized by _______.

A. coughing, sneezing, and respiratory inflammation B. abdominal cramps, diarrhea, and vomiting C. megaloblastic anemia and nervous system defects D. flulike signs and symptoms Answer: B

The two major kinds of carbohydrates in human diets are _______.

A. dietary fiber and multiple carbohydrates B. simple and complex carbohydrates C. monosaccharides and disaccharides D. basic carbohydrates and peptides Answer: B

Phospholipids _______.

A. do not have fatty acids in their chemical structures B. lack glycerol in their chemical structures C. do not occur naturally D. are partially water-soluble Answer: D

The Nutrition Facts panel on a food label ________.

A. does not include information about the product's protein quality B. typically includes information about the bioavailability of protein in the product C. provides information about a product's essential amino acid content D. does not provide information about the amount of protein in a serving of the food Answer: A

When you travel to countries outside the United States, you can reduce your risk of "travelers' diarrhea" by _______.

A. eating whole fresh fruits and vegetables B. avoiding water that has not been bottled and sealed C. purchasing foods from street vendors D. consuming ice with beverages Answer: B

Aerobic activities _______.

A. enable muscles to use less oxygen than normal B. do not require voluntary muscular contractions C. force muscle cells to use more vitamins and minerals for energy D. involve sustained, rhythmic contractions of certain large skeletal muscles Answer: D

The hormone oxytocin ________.

A. enables the "let-down" reflex to occur when a woman breastfeeds her baby B. suppresses energy metabolism during pregnancy C. increases a woman's appetite during pregnancy D. reduces the ability of blood to clot during the birth process Answer: A

Daily Values are _______.

A. for people who consume 1200 to 1500 kilocalorie diets B. based on the lowest UL for each nutrient C. dietary standards developed for food-labeling purposes D. used to evaluate the nutritional adequacy of a population's diet Answer: C

Body Mass Index is a method of comparing _______.

A. height and weight B. age and weight C. muscle mass and weight D. age and height Answer: A

A ______ transports lipids in the bloodstream.

A. hormone B. cholecystokinin C. sphincter D. chylomicron Answer: D

A sign of marasmus is _______.

A. increased muscle growth B. wasting C. diabetes D. rapid weight gain Answer: B

Pancreatic amylase ______.

A. is secreted by the gallbladder B. converts glucose to energy in cells C. digests starch in the small intestine D. contributes to cystic fibrosis Answer: C

Amy is studying quietly. Under these conditions, her muscles are using primarily _______ for energy.

A. ketone bodies B. amino acids C. glucose D. fat Answer: D

complex carbohydrates

cellulose glycogen insoluble fiber starch