CH 1 Quiz Questions

The Dietary Reference Intakes reflect the collaborative efforts of scientists to produce a set of standards for the amount of energy, nutrients, and other dietary components that best support health. True/False?

True

What is the recommended amount of vegetables for a 2000 kcalorie diet? a. 1/2 cup b. 1 cup c. 2 cups d. 2 1/2 cups e. 3 cups

d. 2 1/2 cups

The ingredients on a food label are listed in descending order of predominance by weight. a. True b. False

a. True All packaged foods must list all ingredients on the label in descending order of predominance by weight. A few foods need not carry nutrition labels: those contributing few nutrients, such as plain coffee, tea, and spices.

"Fat-free" can be used on a food label describing a food that contains less than 0.5 grams of fat per serving and has no added fat or oil. a. True b. False

a. True In addition to the Nutrition Facts panel, consumers may find various claims on labels. These claims include nutrient claims, health claims, and structure-function claims.

Compounds that alter physiological processes in the body are referred to as ____. a. bioactive food components b. essential nutrients c. functional foods d. organic nutrients

a. bioactive food components

The main purpose of the new "Nutrition Facts" panel on foods is to ____. a. emphasize public health concerns of obesity, diabetes and heart disease b. make it more aesthetically appealing to ensure more people read the label c. help legislators decide which foods should be sugar-taxed or approved for food stamps d. increases consumer awareness of their dietary needs e. prevent manufacturers from making claims that are not valid

a. emphasize public health concerns of obesity, diabetes and heart disease

Which person would you expect to require the most kcalories daily, assuming they all led similar, active lifestyles? a. male aged 19-20 b. female aged 19-25 c. male aged 36-40 d. female aged 31-50 e. male aged 61-75

a. male aged 19-20

Which title may not require any actual credentials? a. nutritionist b. nurse practitioner c. dietetic technician d. registered dietitian nutritionists e. registered dietitian

a. nutritionist

Which website would be the most likely to be unreliable? a. one that charges to access it b. one that lists author's credentials c. one that ends its address with ".edu" d. one that is updated regularly e. one that contains references

a. one that charges to access it

What cardiorespiratory activity could you suggest to a patient to improve their overall health? a. swimming b. Pilates c. weight lifting d. yoga e. push-ups

a. swimming

Which food contains protein? a. spinach b. broccoli c. peanuts d. lettuce e. potatoes

c. peanuts

Which health care professional is most qualified to administer nutritional care? a. doctors b. nurses c. registered dietitians d. social workers e. physical therapists

c. registered dietitians

Which nutrient requires a percent daily value on food labels? a. unsaturated fats b. vitamin C c. vitamin D d. vitamin A e. magnesium

c. vitamin D

Which food most likely has the highest energy density? a. raw, undressed spinach b. low-fat oatmeal cookie c. whole milk cheese slice d. grilled skinless chicken breast e. whole wheat bread

c. whole milk cheese slice

The energy-yielding nutrients are: fats, minerals, and water. minerals, proteins, and vitamins. carbohydrates, fats, and vitamins. carbohydrates, fats, and proteins.

carbohydrates, fats, and proteins.

You eat 25 Doritos in a single sitting. One serving, which is approximately 11 chips, contains 140 kcalories. How many calories have you eaten? a. 62 b. 140 c. 212 d. 318 e. 517

d. 318

A slice of apple pie supplies 350 kcalories with 3 grams of fiber; an apple provides 80 kcalories and the same 3 grams of fiber. This is an example of: kcalorie control. nutrient density. variety. essential nutrients

nutrient density.

In a food group plan such as the USDA Food Patterns, foods within a given food group provide similar amounts of: energy. proteins and fibers. vitamins and minerals. carbohydrates and fats.

vitamins and minerals.

Bulgur is a popular ____ in Mediterranean cuisine. a. fruit b. grain c. milk product d. protein food

b. grain

Which consequence of physical fitness would most directly reduce a person's risk for cardiovascular disease? a. improved bone density b. increased HDL levels c. increased immunity d. increased amounts of lean tissue e. increased quality of sleep

b. increased HDL levels

Which food group(s) is(are) the main contributor of thiamin? a. fruits and vegetables b. proteins and grains c. proteins and oils d. proteins only e. oils only

b. proteins and grains Thiamin (vitamin B1) helps the body's cells change carbohydrates into energy

When serving food, which food group should represent the largest portion of your plate? a. fruits b. vegetables c. protein d. grains e. dairy

b. vegetables

How much energy is in 5 grams of carbohydrates? a. 5 kCal b. 10 kCal c. 20 kCal d. 45 kCal e. 90 kCal

c. 20 kCal 5g x 4kcal = 20 kCal (4kcal/g for protein) (4kcal/g for carbs) (9kcal/g for fat)

What percentage of kcalories should come from fat? a. 0-10% b. 10-35% c. 20-35% d. 35-50% e. 45-65%

c. 20-35%

A particular food contains 7.8g of total fat, which is 12% of the RDA. Based on this, what is the RDA for total fat in a 2000 kcalorie diet? a. 25 g b. 40 g c. 65 g d. 90 g e. 125 g

c. 65 g

Which health claim linking nutrients and food constituents to disease is not reliable? a. Adequate calcium intake reduces osteoporosis risks. b. Folate reduces neural tube defects. c. Increasing dietary sodium reduces hypertension risk. d. Zinc functions to build a healthy immune system response. e. Vegetables are associated with a reduced cancer risk.

c. Increasing dietary sodium reduces hypertension risk.

What happens to the majority of your food when you consume an excess of energy-yielding nutrients? a. It is excreted as waste. b. It is excreted as urine. c. It is stored as fat. d. It is stored as carbohydrate. e. It is stored as protein.

c. It is stored as fat.

Which food is the best choice for increasing protein, without increasing fats too much? a. eggs b. bacon c. chicken d. bratwurst e. ribs

c. chicken

A ____ is a person who has completed a minimum of an associate's degree from an accredited college or university, has passed a national examination, and maintains registration through professional education. a. nutritionist b. nurse practitioner c. dietetic technician d. registered dietitian nutritionists e. registered dietitian

c. dietetic technician

Which dietary excess is linked to many chronic diseases? a. potassium b. carbohydrates c. energy d. proteins e. vitamin K

c. energy

Which set of values form the scientific basis on with the RDA values are set? a. dietary reference intakes b. adequate intakes c. estimated average requirements d. estimated energy requirements e. tolerable upper intake levels

c. estimated average requirements

Orange juice fortified with calcium to help build strong bones is an example of a(n): a. convenience food b. phytochemical c. functional food d. ethnic food e. organic food

c. functional food

A lack of resources such as money, time, or nearby grocery stores can limit a person's food choices. a. True b. False

a. True

The U.S. government funds national surveys to collect data about what people eat and how healthy they are. a. True b. False

a. True

Which food would you most recommend to increase grain consumption while limiting fat and sugar levels? a. pretzels b. white rice c. granola d. cornbread e. quinoa

e. quinoa

Which food source contains phytochemicals? a. swordfish b. steak c. eggs d. yogurt e. spinach

e. spinach

The inorganic nutrients are: proteins and fats. vitamins and minerals. minerals and water. vitamins and proteins.

minerals and water.

Which food group(s) is(are) the main contributor of vitamin E? a. fruits and vegetables b. vegetables and oils c. oils and fruits d. fruits only e. vegetables only

b. vegetables and oils

Which two food groups are most over-consumed in the average U.S. diet? a. grains and vegetables b. vegetables and fruit c. fruit and milk d. milk and protein e. protein and grains

e. protein and grains

1 gram of fat contains 9 kcals; How many fat kcals are in a food that contains 10 grams of fat?

90

According to the USDA Food Groups and Subgroups, which of the following fruits/vegetables should be limited? Carrots Avocados Baked beans Potatoes

Baked beans

According to the DRI committee, Americans should consume 45-65% of their kcalories from carbohydrate sources. a. True b. False

a. True 45 to 65 percent of kcalories from carbohydrate 20 to 35 percent of kcalories from fat 10 to 35 percent of kcalories from protein

The nutrient standards in use today include all of the following except: Recommended Dietary Allowances (RDA). Adequate Intakes (AI). Daily Minimum Requirements (DMR). Tolerable Upper Intake Levels (UL).

Daily Minimum Requirements (DMR).

Which DRI category reflects the estimate of nutrients needs for about half of the US population?

Estimated Average Requirement (EAR)

Major reports regarding the contribution of diet and nutrition status to the health of the people of the US depend on information collected by the

National Nutrition Monitoring program

Which of the following is consistent with the Dietary Guidelines for Americans? Limit intakes of fruits, vegetables, and whole grains. Shift to healthier food and beverage choices. Choose a diet with plenty of whole-milk products. Eat an abundance of foods to ensure nutrient adequacy.

Shift to healthier food and beverage choices.

Which statment about Dietary Reference Intakes is FALSE? a. The DRI are designed to merely prevent nutrient deficiency diseases. b. The DRI focus on adequacy of nutrients. c. The DRI apply to the diets of individuals. d. The DRI reflect research from both the US and Canada. e. The DRI focus on disease prevention.

a. The DRI are designed to merely prevent nutrient deficiency diseases.

A calorie is not a component of food but a unit of measurement for energy. a. True b. False

a. True

A person whose typical diet does not provide his or her Recommended Dietary Allowance (RDA) for a vitamin or mineral is certain to develop a deficiency. a. True b. False

b. False

A website promoting a nutrition product that contains a "secret ingredient" that improves health is probably a trustworthy site used by scientists and dietitians. a. True b. False

b. False

Eating foods low in nutrient density helps to ensure diet adequacy while promoting weight loss. a. True b. False

b. False

The Dietary Guidelines for Americans advise people to eat more refined grains and less seafood. a. True b. False

b. False

All nutritionists are registered dietitians (RD). a. True b. False

b. False Registered dietitian nutritionists (RDNs), also called registered dietitians (RDs), and nutrition professionals with advanced degrees (M.S., Ph.D.) are experts. These professionals are probably in the best position to answer a person's nutrition questions. On the other hand, a "nutritionist" may be an expert or a quack, depending on the state in which the person practices.

By law, food labels must list the amounts of 8 specific vitamins and minerals provided by each serving of the food, stated in milligrams or micrograms. a. True b. False

b. False The updated Nutrition Facts panel must provide the nutrient amount, percent Daily Value, or both for the following: Total food energy (kcalories) Total fat (grams and percent Daily Value)—note that the proposed revision does not include kcalories from fat Saturated fat (grams and percent Daily Value) Trans fat (grams) Cholesterol (milligrams and percent Daily Value) Sodium (milligrams and percent Daily Value) Total carbohydrates, including starch, sugar, and fiber (grams and percent Daily Value) Dietary fiber (grams and percent Daily Value) Sugars, which includes both those naturally present in and those added to the foods (grams) Added sugars (grams)—note that the original label does not include a line for added sugars Protein (grams) The following vitamins and minerals (percent Daily Value): vitamin D, potassium, iron, and calcium

Bioactive food components are compounds in foods that cure cancer. a. True b. False

b. False bioactive food components—phytochemicals and nutrients—that may reduce the risk of cancer ex. broccoli, cabbage, brussels sprouts, spinach, and grapefruit juice

There are exactly five classes of nutrients: carbohydrates, fats, proteins, vitamins, and minerals. a. True b. False

b. False six classes of essential nutrients are: carbohydrates, lipids (fats), proteins, water, vitamins, and minerals

The USDA Food Patterns build a diet based on age, gender, and exact nutrient content. a. True b. False

b. False the USDA Food Patterns—that builds a diet from categories of foods that are similar in vitamin and mineral content. Thus, each group provides a set of nutrients that differs somewhat from the nutrients supplied by the other groups. Selecting foods from each of the groups eases the task of creating an adequate and balanced diet.

What is the name of the intake survey given in the United States for collecting data on the kinds and amounts of food people eat? a. United States Food Survey b. What We Eat in America c. Heath and Nutrition Assessment d. U.S. Food Report e. National Survey of Dietary Habits

b. What We Eat in America

Which scenario would most lead a physician to suggest professional help for nutritional care? a. a patient with the flu struggling to keep food down b. a cancer patient struggling with eating due to the chemotherapy drugs c. a new mother who is struggling with breast-feeding d. a newly diagnosed patient with depression that lost a few pounds e. a football player who lost weight after breaking a leg

b. a cancer patient struggling with eating due to the chemotherapy drugs

In order for a food to be labeled as "organic", ____ percent of the products ingredients have to meet the USDA regulations. a. 100% b. at least 95% c. at least 90% d. at least 85% e. at least 80%

b. at least 95%

When working with a patient to improve their long term health, it is important to focus on their overall ____, rather than the specific foods in a given meal. a. adequacy b. eating pattern c. overnutrition d. undernutrition e. recommended dietary allowances

b. eating pattern

Which food label claim requires FDA approval? a. Supports digestive health b. Improves memory c. May promote immunity d. May reduce the risk of heart disease e. Promotes a healthy heart

d. May reduce the risk of heart disease

Which product's claims are most believable? a. Product A will decrease your dress size in 30 days. b. Product B is all-natural. c. Product C is full of anti-oxidants that will help you live longer. d. Product D decreases your risk for heart disease. e. Product E is guaranteed to work or you get your money back.

d. Product D decreases your risk for heart disease.

Which factor would most likely cause a person to go without food even when they are hungry? a. personal habits b. social interactions c. age d. body image concerns e. personal values

d. body image concerns

Which factor would most likely influence a person to eat at a time when they are not hungry? a. food preference b. ethnic heritage c. personal values d. emotional state e. age

d. emotional state

When people eat the foods typical of their families or geographic area, their choices are influenced by: a. occupation. b. nutrition. c. emotional state. d. ethnic heritage or regional cuisine.

d. ethnic heritage or regional cuisine.

How often does Healthy People update its program goals? a. every year b. every two years c. every five years d. every ten years e. every twenty years

d. every ten years

The Healthy People 2020 Nutrition and Weight Status Objectives are working to decrease the consumption of ____ and ____ in the population 2 years of age and older. a. fat; calcium b. calcium; sodium c. sodium; carbohydrates d. fat; sodium e. fat; carbohydrates

d. fat; sodium

Eating enough, but not too much, of a substance is known as ____. a. nutrient density b. nutrient profiling c. adequacy d. moderation e. overnutrition

d. moderation

The serving size listed on a food label ____. a. varies from one brand of a product to another b. is the same for all types of food products c. reflects a specific percentage of the RDA value for kcalories d. reflects the amount of food the average person eats e. reflect the desired consumption of a particular food

d. reflects the amount of food the average person eats

Which physical activity would you recommend for a patient who needs to increase their flexibility? a. kickboxing b. weight-lifting c. zumba d. yoga e. running

d. yoga

Nutrition dense foods

deliver the most nutrients for the smallest number of kcals

Food labels list ingredients in: alphabetical order. ascending order of predominance by weight. descending order of predominance by weight. the manufacturer's order of preference.

descending order of predominance by weight.

What is the recommended frequency for cardiorespiratory physical activity? a. 2 or more nonconsecutive days per week b. 2-5 consecutive days per week c. 2-4 nonconsecutive days per week d. 2-7 days per week e. 5-7 days per week

e. 5-7 days per week

Which characteristic of a nutritious diet can most easily be improved by encouraging a patient to take cooking classes to diversify the types of foods they know how to prepare for dinner? a. adequacy b. kcalorie control c. nutrient density d. moderation e. balance

e. balance

The first ingredient listed in the ingredient list for a given product indicates that it ____. a. contains the most calories b. contains the fewest calories c. comprises the largest volume d. comprises the lowest volume e. comprises the most weight

e. comprises the most weight

Which food would you recommend to a patient who is deficient in folate? a. peas b. potatoes c. carrots d. corn e. spinach

e. spinach Folate is one of the B-vitamins and is needed to make red and white blood cells in the bone marrow, convert carbohydrates into energy, and produce DNA and RNA. Adequate folate intake is extremely important during periods of rapid growth such as pregnancy, infancy, and adolescence.

Which set of guidelines are only utilized for nutrients that pose a health risk when consumed in excess? a. dietary reference intakes b. adequate intakes c. estimated average requirements d. estimated energy requirements e. tolerable upper intake levels

e. tolerable upper intake levels

Alcohol is not a nutrient because: the body derives no energy from it. it is organic. it is converted to body fat. it does not contribute to the body's growth or repair.

it does not contribute to the body's growth or repair.