Chapter 1,3,4,5

​ranges of intakes for the energy-yielding nutrients that provide adequate energy and nutrients and reduce the risk of chronic disease, A. ADMR B. AI C. DRI D. EER E. RDA F. UL G. EAR

A. ADMR

Which of the following is a principle carbohydrates in milk? A. Lactose B. Maltose C. Fructose D. Galactose E. Sucrose

A. Lactose

The USDA food intake patters encourage the greatest consumption of which of the following nutrients A. Vegetables B. Fruit C. Beans D. Seafood E. Dairy products

A. Vegetables

Polysaccharides are composed of

A. many glucose units B. Two glucose units C. Two fructose units D. One glucose unit E. Only disaccharides

an example of a polysaccharide is A. starch B. milk C. protein D. meat

A. starch

a set of values that are used as guides for nutrient intakes when scientific evidence is insufficient to determine an RDA, A. ADMR B. AI C. DRI D. EER E. RDA F. UL G. EAR

B. AI

Nutrient dense foods A. Contain a mixture or carbohydrates, fat , proteins B. Deliver the most nutrients for the smallest number of kcalories C. Carry nutrient labeling information D. Are iron rich E. Contain and excess of added sugars

B. Deliver the most nutrients for the smallest number of kcalories

​a hormone secreted by the pancreas in response to high blood glucose; promotes cellular glucose uptake a. glucagon b. insulin

B. insulin

What is the dietary reference intake for dietary fibers A. 15-25 grams per day B. 35-50 grams per day C. 25-35 grams per day D. 70-80 grams per day E. 10-15 grams per day

C. 25-30 grams per day

What type of physical activities are recommended by the ACSM for developing and maintaining fitness A. A combination of team sports and brisk walking B. Competitive body building C. Cardiorespiratory, strength, and flexibility training D. Aerobic physical activity only E. A balance of low, moderate, and vigorous intensity activity

C. Cardiorespiratory, strength, and flexibility training

Which of the following is a fiber found in all vegetables, fruits, and legumes. A. Mucilage B. Pectin C. Cellulose D. Hemicellulose E. Lignin

C. Cellulose

a set of values for the dietary nutrient intakes of healthy people in the United States and Canada , A. ADMR B. AI C. DRI D. EER E. RDA F. UL G. EAR

C. DRI

Which nutrient has the greatest energy density A. Protein B. Vitamins C. Fat D. Alcohol E. Carbohydrates

C. Fats

The essential nutrients those A. Included in main DRI table B. That contribute to weight gain C. That must be obtained from foods D. The body can make for itself E. That are predominant in most foods

C. That must be obtained from foods

The FDA advises consumers that A. Personal testimonies effectively back of scientific validity B. Products based on ancient remedies are preferable to those based on modern scientific background C. They should be suspicious of product claims that use impressive sounding medical terms D. An offer of a money back guarantee from the manufacture means a product is more likely to be affected E. A that is labeled as natural or non-toxic is always safe to use

C. They should be suspicious of product claims that use impressive sounding medical terms

What Is a good indicator of an adult appropriate energy intake is healthy A. Bone density B. Appetite C. Elbow breadth D. Body composition and weight E. Height

D. Body composition and weight

​the dietary energy intake level that is predicted to maintain energy balance in a healthy adult of a defined age, gender, weight, and physical activity level consistent with good health, A. ADMR B. AI C. DRI D. EER E. RDA F. UL G. EAR

D. EER

Which of the following escape digestion and absorption in the small intestine A. Whole grains B. Disaccharides C. Polysaccharides D. Resistant starches E. Bacteria

D. Resistant starches

Grains and legumes contain predominantly A. Sugars and fats B. Fat and fibers C. Sugars and fibers D. Starches and fibers E. Protein and fibers

D. Starches and fibers

The nonnutritive sweetener sucralose is made from A. Am amino acid B. Aspartame C. Maltose D. Sucrose E. Benzoic sulfimide

D. Sucrose

Which of the following statements best describe the role of sugar in the development of obesity A. Sugar consumption is a direct cause of weight gain leading to obesity B. Alternatives to sugar (artificial sweeteners) are a greater contributed to obesity C. The increased use of added sugar's by food manufactures is the cause of obesity D. Sugar contributes to obesity when it is part of excessive energy intakes E. There is no correlation between the consumption of added sugars the rise in obesity

D. Sugar contributes to obesity when it is part of excessive energy intake

The primary source of energy for the brain and nervous system under normal conditions is A. Fatty acids B. Sucrose C. Amino acids D. Fructose E. Glucose

E. Glucose

The richest sources of starch are A. Sucrose B. Fruits C. Phytochemicals D. Nun E. Grains

E. Grains

​a set of values reflecting the average daily amounts of nutrients considered adequate to meet the known nutrient needs of practically all healthy people in a particular life stage and gender group; a goal for dietary intake by individuals, A. ADMR B. AI C. DRI D. EER E. RDA F. UL G. EAR

E. RDA

Which statement about dietary reference intakes is FALSE A. The DRI focuses on the adequacy of nutrients B. The DRI apply to the diets of individuals C. The DRI focuses on disease prevention D. The DRI focuses on research from both Canada and the USA E. The DRI are designed to merely prevent nutrient deficiency diseases

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

a set of values reflecting the highest average daily nutrient intake levels that are likely to pose no risk of toxicity to almost all healthy individuals in a particular life stage and gender group , A. ADMR B. AI C. DRI D. EER E. RDA F. UL G. EAR

F. UL

A triglyceride must contain specific combinations of fatty acids.

False

Bio active food components , or phytochemical, may increase the risk of cancer True or false

False

Dinner hose and water organic and your energy and the human body True or false

False

High intakes of saturated and trans fats increase the risk of heart disease by lowering LDL and raising HDL cholesterol.

False

Research has shown that fat substitutes are always effective at promoting weight loss.

False

​A triglyceride must contain specific combinations of fatty acids. TRUE OR FALSE

False

​the average daily nutrient intake levels estimated to meet the requirements of half of the healthy individuals in a given age and gender group A. ADMR B. AI C. DRI D. EER E. RDA F. UL G. EAR

G. EAR

Foods that are thought of as protein-rich foods may actually contain more fat energy than protein energy.

True

It is possible to consume too little fat.

True

Not all fatty acids have the same cholesterol-raising effect.

True

Research supports the idea that vegetarians may actually be healthier than meat eaters.​ True or False

True

Which of the following would be the best way to increase your intake of omega-3 fatty acids? a. Eat more fish. b. Eat more seed oils. c. Take supplements. d. Eat more plants.

a. Eat more fish.

Which of the following statements is true? a. Saturated fatty acids elevate LDL blood cholesterol. b. Polyunsaturated fatty acids elevate LDL blood cholesterol. c. Monounsaturated fatty acids elevate LDL blood cholesterol. d. Trans fatty acids lower LDL blood cholesterol.

a. Saturated fatty acids elevate LDL blood cholesterol.

​"Calcium builds strong bones" is an example of: A. a structure-function claim or health claim B. an ingredient claim C. an unsupported claim D. nutrition quackery

a. a structure-function claim or health claim

Polyunsaturated fats: a. are more abundant in plant foods than in animal products. b. are more solid than saturated fats. c. don't spoil as easily as saturated fats. d. do not have any health benefits.

a. are more abundant in plant foods than in animal products.

Essential fatty acids a. are used to make substances to regulate blood pressure among other functions b. can be made from carbohydrates c. include lecithin and cholesterol d. cannot be found in commonly eaten food

a. are used to make substances to regulate blood pressure among other functions

Which of the following fats is mostly monounsaturated? a. canola oil b. corn oil c. soybean oil d. margarine

a. canola oil

the following terms on a food label may denote sugar a. corn cyrup b. aspartame c. xylitol d. cellulose

a. corn cyrup

A change from whole milk to nonfat milk would: a. decrease the amount of saturated fat. b. increase the number of kcalories. c. decrease the amount of calcium. d. increase vitamin consumption.

a. decrease the amount of saturated fat.

The swelling of body tissue caused by the leakage of fluid from the blood vessels into interstitial spaces is called a. edma b. anemia c. acidosis d. sick-cell anemia

a. edma

Lecithins and other phospholipids in the body function as: a. emulsifiers b. enzymes c. temperature regulators d. shock absorbers

a. emulsifiers

The phosphate group on a phospholipid: a. enables phospholipids to dissolve in water. b. makes the phospholipid saturated. c. prevents the digestion of lecithin supplements. d. competes with fatty acids.

a. enables phospholipids to dissolve in water.

polysaccharides a. galactose, starch and glycogen b. starch, glycogen, and fiber c. lactose, maltose, and glycogen d. sucrose, fructose, and glucose

a. galactose, starch and glycogen

a hormone that is secreted by special cells in the pancreas in response to low blood glucose concentration; elicits the release of glucose from storage a. glucagon b. insulin

a. glucagon

Fatty acids are packaged with _____ to make a triglyceride. a. glycerol b. glycogen c. glucose d. sucrose

a. glycerol

The compound that forms the backbone of triglycerides is called: a. glycerol. b. a fatty acid. c. acetic acid. d. stearic acid. e. glycogen.

a. glycerol

the primary form of stored glucose in animals is a. glycogen b. cellulose c. starch d. lactose

a. glycogen

Enzymes called _____ digest fats in the mouth, stomach, and intestine. a. lipases b. amylases c. bile acids d. cholecystokinins

a. lipases

The _____ can make cholesterol from _____. a. liver; fragments of energy nutrients b. muscles; protein c. liver; dietary choline d. muscles; carbohydrate and fat

a. liver; fragments of energy nutrients

Trans-fatty acids are: a. naturally found in some foods. b. beneficial to health. c. created by an oxidation reaction. d. essential.

a. naturally found in some foods.

Which of the following is a rich source of monounsaturated fat? a. olive oil b. coconut oil c. sunflower oil d. corn oil

a. olive oil

Due to their roles in prevention of heart disease and brain development, Americans need to consume more: a. omega-3 fatty acids. b. omega-6 fatty acids. c. monounsaturated fatty acids. d. essential fatty acids.

a. omega-3 fatty acids.

To replace saturated with unsaturated fats in your diet, which of the following would you spread on a bagel at breakfast? a. peanut butter b. margarine c. butter d. cream cheese

a. peanut butter

Generally speaking, vegetable and fish oils are rich in a. polyunsaturated fat b. saturated fat c. cholesterol d. trans-fatty acids

a. polyunsaturated fat

Trans-fatty acids contribute to heart disease by: a. producing inflammation in the arteries. b. contributing to high blood pressure. c. causing blood clots. d. causing irregular heartbeats.

a. producing inflammation in the arteries.

Fat functions in the body to: a. provide energy. b. regulate body processes. c. build muscle tissue. d. synthesize enzymes.

a. provide energy.

a fatty acid that has the maximum possible number pf hydrogen atoms is known as an a. saturated fatty acid b. monounsaturated fatty acid c. PUFA d. essential fatty acid

a. saturated fatty acid

Unsaturated fats should be consumed in moderation because: a. they are high in kcalories. b. they raise LDL levels. c. the foods that contain them are not nutritious. d. they reduce blood clotting factors.

a. they are high in kcalories.

Which of the following fats predominates in the diet and in the body? a. triglycerides b. cholesterol c. phospholipids d. lecithins

a. triglycerides

Linoleic acid is found primarily in: a. vegetable oils. b. fish oils. c. fast foods. d. refined grains.

a. vegetable oils.

The RDA for protein for a healthy adult is ___ grams per kilogram of appropriate body weight for height a. 0.5 b. 0.8 c. 1.1 d. 1.4

b. 0.8

Approximately how many grams of fat do three tablespoons of salad dressing add to a salad? a. 12 b. 15 c. 27 d. 30

b. 15

The Dietary Guidelines recommend that individuals consume _____ ounces of fatty fish each week. a. 6-8 b. 8-12 c. 6-10 d. 12-14

b. 8-12

enzymes a. must be taken in through the diet b. Are essential to all life processes c. are made up of carbohydrates d. are altered by the chemical reactions they facilitate e. are essential nutrients

b. Are essential to all life processes

Which of the following statements about cholesterol is false? a. Cholesterol in food is not the main factor in raising blood cholesterol. b. High blood levels of HDL cholesterol raise the risk of heart disease. c. Cholesterol is found only in animal foods. d. Some vegetable fats can contribute to high blood levels of cholesterol.

b. High blood levels of HDL cholesterol raise the risk of heart disease.

If Ann is watching her weight, which of the following suggestions would be most beneficial to her? a. Use margarine instead of butter. b. Switch from whole milk to fat-free milk. c. Eliminate fat from your diet. d. Choose processed meats instead of fresh meats.

b. Switch from whole milk to fat-free milk.

Consumers should keep the following in mind about foods made with fat substitutes: a. They are a weight-loss wonder. b. They still provide kcalories. c. They aid in the absorption of certain vitamins. d. They adversely affect the taste and texture of foods.

b. They still provide kcalories.

Compared to carbohydrate, fat is: a. not useful for providing energy b. a more concentrated form of energy. c. a faster source of energy. d. a less concentrated form of energy.

b. a more concentrated form of energy.

Virtually unlimited amounts of body fuel can be stored by the: a. liver as glycogen. b. adipose tissue. c. muscle proteins. d. blood as glucose.

b. adipose tissue.

what is the primary cause of the edema that accompanies kwashiorkor a. synthesis of enzymes is reduced b. albumin concentrations fall and fluids into interstitial spaces c. deterioration of the digestive tract lining d. protein is lost from the heart muscles, resulting in a weal heartbeat e. lipoprotein synthesis is diminished, causing fat to accumulate

b. albumin concentrations fall and fluids into interstitial spaces

the basic building blocks for protein are a. side groups b. amino acids c. glucose units d. saturated bonds

b. amino acids

Linolenic acid is classified as an essential fatty acid because it: a. neutralizes cholesterol. b. cannot be made from other substances in the body. c. is a monounsaturated fatty acid. d. is found in both animal and plant foods.

b. cannot be made from other substances in the body.

Which of the following contains the softest fat? a. butter b. chicken fat c. beef tallow d. lard

b. chicken fat

chemically, lactose is a a. polysaccharide b. disaccharide c. alternative sweetener d. monosaccharide e. dextrose

b. disaccharide

Sally eats meat but wants to reduce her saturated fat and cholesterol intakes. Which of the following should Sally do? a. eliminate dairy foods from her diet b. eat less meat and include more fruits,vegetables, and whole grains in her diet c. eat more eggs and less meat d. eliminate beef and pork from her diet

b. eat less meat and include more fruits, vegetables, and whole grains in her diet

Invisible fats include the fats in: a. margarine. b. fried foods. c. shortening. d. sour cream.

b. fried foods

Some examples of foods with hidden solid fats are: a. cheese, lettuce, and fruit juice b. fried foods, sauces, dips, and lunch meats c. fish, rise, and nuts d. baked potatoes, vegetables, and fruits

b. fried foods, sauces, dips, and lunch meats

Food producers hydrogenate unsaturated fatty acids in order to: a. make them softer. b. give foods a longer shelf life. c. make them more healthy. d. reduce the kcalories in a food.

b. give foods a longer shelf life.

Recommendations for fat intake have changed over the years due to: a. poor interpretation of the results of scientific research. b. increased scientific understanding about types of fat and how they affect health. c. misinterpretation of recommendations by the media. d. disagreement between the medical community and government agencies.

b. increased scientific understanding about types of fat and how they affect health.

Which of the following is not a sterol? a. cholesterol b.lecithin c. vitamin D d. sex hormones

b. lecithin

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: a. kcalories control b. nutrient density c. variety d. essential nutrient

b. nutrient density

EPA and DHA are: a. omega-6 fatty acids. b. omega-3 fatty acids. c. found primarily in plant oils and seeds. d. made from linoleic acid.

b. omega-3 fatty acids.

A fatty acid with two or more double bonds is described as: a. monounsaturated. b. polyunsaturated. c. emulsified. d. homogenized.

b. polyunsaturated.

which of the following is consistent with the dietary guidelines for americans a. limit intake of fruits, vegetables, and whole grains b. shift to healthier food and beverage choices c. choose a diet with plenty of whole milk products d. eat an abundance of foods to ensure nutrient adequacy

b. shift to healthier food and beverage choices

which of the following foods is not a good source of carbohydrates a. plain yogurt b. steak c. brown rice d. green beans

b. steak

People who live in the Mediterranean area have lower rates of heart disease. This is often attributed to: a. the fact that food manufacturers are not allowed to use trans fats. b. the liberal use of olive oil. c. decreased sodium intake. d. the liberal use of safflower oil.

b. the liberal use of olive oil.

three classes of lipids in the body are a. triglycerides, fatty acids, and cholesterol b. triglycerides, phospholipids, and sterols c. fatty acids, phospholipids, and cholesterol d. glycerol, fatty acids, and triglycerides

b. triglycerides, phospholipids, and steroles

A set of nutrient standards designed strictly for use on food labels is called the:​ a. ​MyPlate guidelines. b. ​Daily Values. c. ​Recommended Dietary Allowances. d. ​Nutrient claims e. ​Dietary Reference Intakes.

b. ​Daily Values.

The Dietary Guidelines recommend: a. ​selecting the most energy-dense foods from each food group. b. ​consuming less cream, coconut oil, and shortening. c. ​leaving the skin on poultry when cooking. d. ​severely restricting intake of all lipids. e. ​replacing liquid oils with solid fats.

b. ​consuming less cream, coconut oil, and shortening.

Linoleic and linolenic fatty acids are both: a. ​omega-3 fatty acids.​ b. ​essential fatty acids. c. ​phospholipids. d. ​transfats. e. ​monounsaturated fatty acids.

b. ​essential fatty acids.

Five grams of fat provide _____ kcalories. a. 5 b. 20 c. 45 d. 65

c. 45

A 2000-kcalorie diet that provides 25% of kcalories from fat would contain _____ grams of fat. a. 500 b. 550 c. 55 d. 15

c. 55

Jack is confused about whether to use margarine or butter. Which of the following is the best advice for him? a. Use margarine instead of butter because it contains no cholesterol and protects against heart disease. b. Use butter instead of margarine since margarine contains trans-fatty acids, which are harmful. c. Choose soft or liquid margarine that contains 0 grams of trans fat instead of hard margarine or butter. d. Eliminate both butter and margarine from your diet.

c. Choose soft or liquid margarine that contains 0 grams of trans fat instead of hard margarine or butter.

Which of the following does not describe a function of fat? a. It provides insulation to the body. b. It is an essential constituent of cell membranes. c. It is the best source of energy for the brain. d. It is a storage form of energy.

c. It is the best source of energy for the brain

Generally speaking from which of the following foods are complete protein derived a. Milk, gelatin, and soy b. Rice, potatoes, and eggs c. Meat, fish, and poultry d. Vegetables, greens, and fruits

c. Meat, fish, and poultry

_____ fatty acids are essential for normal growth and development and appear to play an important role in the prevention and treatment of many chronic diseases. a. Monounsaturated b. Saturated c. Omega-3 d. Omega-6

c. Omega-3

Which of the following is not true regarding plant sterols? a. They are structurally similar to cholesterol. b. They interfere with cholesterol absorption. c. They raise blood cholesterol levels. d. They help to reduce blood cholesterol levels.

c. They raise blood cholesterol levels.

food proteins a. require a highly alkaline environment to break down b. remain intact until they reach the small intestine, where they are digested c. are absorbed as amino acids d. are denatured by body heat e. are incorporated into body proteins

c. are absorbed as amino acids

according to the USDA food groups and subgroups, which of the following fruits/ vegetables should be limited a. carrots b. avocados c. baked beans d. potatoes

c. baked beans

The Dietary Guidelines recommend: a. replacing liquid oils with solid fats. b. severely restricting intake of all lipids. c. consuming less cream, coconut oil, and shortening. d. selecting the most energy-dense foods from each food group.

c. consuming less cream, coconut oil, and shortening

the nutrient standards in use today include all of the following except a. Recommended Dietary Allowance (RDA) b. adequate intake (AI) c. daily minimum requirements (DMR) D. tolerable upper intake levels (UL)

c. daily minimum requirements (DMR)

Food labels list ingredients in: a. alphabetical order. b. ascending order of predominance by weight. c. descending order of predominance by weight. d. manufacturer's order of preference.

c. descending order of predominance by weight.

Connie wants to increase her intake of omega-3 fatty acids in an effort to prevent heart disease, hypertension, and cancer. Which of the following would you recommend to Connie? a. increase consumption of vegetable oils b. take omega-3 supplements c. eat a variety of different types of coldwater fatty fish d. increase consumption of nuts

c. eat a variety of different types of coldwater fatty fish

Trans-fatty acids are most abundant in: a. animal foods. b. plant foods. c. foods made with partially hydrogenated oils. d. the essential fatty acids.

c. foods made with partially hydrogenated oils.

Which of the following is packaged with fatty acids to make a triglyceride?​ a. ​sucrose b. ​glycogen c. ​glycerol d. ​an antioxidant e. ​glucose

c. glycerol

the polysaccharides that helps from the cell walls of plants is a. cellulose b. starch c. glycogen d. lactose

c. glycogen

The main route for excretion of cholesterol from the body is: a. via the lungs. b. in the urine. c. in the feces. d. through the skin.

c. in the feces.

The lecithin needed for building cell membranes and other functions: a. should be consumed as a supplement. b. must be furnished in the diet. c. is manufactured by the body. d. is an essential nutrient.

c. is manufactured by the body.

An unsaturated fat: a. contains carbon chains of fewer than ten carbons. b. lacks glycerol. c. is missing hydrogens within its fatty acid chains. d. is solid at room temperature.

c. is missing hydrogens within its fatty acid chains.

An essential fatty acid is one that: a. is necessary and made by the body in large quantities. b. is necessary and made by the body in adequate quantities. c. is necessary and must be supplied by food. d. comes only from animal sources.

c. is necessary and must be supplied by food.

Which of the following compounds cannot be synthesized in the body in amounts sufficient to meet physiological needs? a. lecithin b. cholesterol c. linoleic acid d. glycogen

c. linoleic acid

Which of the following food groups always contains fat? a. fruits b. grains c. meats d. vegetables

c. meats

A diet high in carbohydrate-rich foods such as whole grains, vegetables, fruits, and legumes is: a. most likely low in fat b. most likely low in fiber c. most likely poor in vitamins and minerals d. most likely disease-promoting

c. most likely poor in vitamins and minerals

proteins are chemically different from carbohydrates and fats because they also contain a. iron b. sodium c. nitrogen d. phosphorus

c. nitrogen

Vegetable oils contain large amounts of: a. short-chain fatty acids. b. saturated fatty acids. c. polyunsaturated fatty acids. d. medium-chain fatty acids.

c. polyunsaturated fatty acids.

Which of the following high-fat foods would be the least heart-healthy to consume daily? a. avocados b. walnuts c. potato chips d. canned tuna

c. potato chips

A measure of the amount of amino acids absorbed from a given protein intake is called a. protein quality b. protein efficiency ratio c. protein digestibility d. net protein utilization e. protein coefficient

c. protein digestibility

Resistance to disease is dependent largely on the body's a. carbohydrates b. lipids c. proteins d. vitamins e. minerals

c. proteins

When exposed to oxygen, fats can become _____. a. saturated b. hydrogenated c. rancid d. trans fats

c. rancid

Food manufacturers use all of the following techniques to reduce the fat and kcalories in food except: a. adding water to the food. b. whipping air into the food. c. rearranging the molecules in the fat. d. baking foods instead of frying them.

c. rearranging the molecules in the fat.

Today's recommendations for fat intake emphasize: a. lowering the intake of all types of fat. b. low-fat diets only for those at risk for heart disease. c. replacing saturated and trans fats with unsaturated fats. d. consuming no more than 20 grams of fat per day.

c. replacing saturated and trans fats with unsaturated fats.

Marasmus can be distinguished from kwashiorkor because in marasmus: a. only adults are victims b. The cause is usually an infection c. severe wasting of body fat and muscle are evident d. the limbs, face, and belly swell with edma

c. severe wasting of body fat and muscle are evident

Researchers are steering away from population-wide recommendations for low-fat diets because: a. most people don't follow them anyway. b. there have been reports of nutrient deficiencies associated with low-fat diets. c. some sources of fat are valuable to health and should not be avoided. d. low-fat diets really aren't beneficial after all.

c. some sources of fat are valuable to health and should not be avoided

a triglyceride consists of a. three glycerols attached to a lipid b. three fatty acids attached to a glucose c. three fatty acids attached to a glycerol d. three phospholipids attached to a cholesterol

c. three fatty acids attached to a glycerol

In a food group plan such as the USDA food patterns, food within a given food group provide similar amounts of a. energy b. protein and fibers c. vitamins and minerals d. carbohydrates and fats

c. vitamins and minerals

Which snack food exerts the most favorable effect on blood lipid levels? a. pretzels b. cheese and crackers c. walnuts and almonds d. microwave popcorn

c. walnuts and almonds

Bob is reviewing information about a new supplement. Which of the following would be considered valid information and not a quackery warning sign? a. ​"cures all ailments" b. ​personal testimonials c. ​an abstract published on the National Library of Medicine's PubMed website d. ​"quick and easy fix guaranteed" e. ​a simple conclusion drawn from a complex study

c. ​an abstract published on the National Library of Medicine's PubMed website

The task of acquiring enough vitamin B12 may pose a problem to vegans because:​ a. ​they lack the intrinsic factor. b. ​they are unable to recycle their vitamin B12. c. ​it is found naturally only in animal-derived products. d. ​deficiency may occur from excess intake of soy products. e. ​fibers in vegetables inhibit its absorption.

c. ​it is found naturally only in animal-derived products.

Kwashiorkor most frequently develops among:​ a. ​women. b. ​newborns. c. ​newly weaned children. d. ​adolescents. e. ​older adults.

c. ​newly weaned children.

the DRI fiber recommendation is a. 10 gram per 1000 kcalories b. 15 to 25 grams per day c. 14 grams per 1000 kcalories d. 40 to 55 grams per day

d. 40 to 55 grams per day

to include the omega-3 fatty acids in the diet that american heart association recommends eating a. cholesterol-free margarine b. fish oil supplements c. hydrogenated margarine d. At least to 3.5 ounce proportions of seafood per week

d. At least to 3.5 ounce proportions of seafood per week

Functions of proteins in the body include a. supplying omega-3 fatty acids for growth, lowering serum cholesterol, and helping with weight control b. supplying fiber to aid digestion, digestion cellulose, and providing the main fuel source for muscles c. protecting organs against shock, helping the body use carbohydrates efficiently, and providing triglycerides d. Serving as structural components, supplying hormones to regulate body processes, and maintaining fluid and electrolyte balance

d. Serving as structural components, supplying hormones to regulate body processes, and maintaining fluid and electrolyte balance

To minimize saturated fat intake and lower the risk of heart disease most people need to a. eat less meat b. select fat-free milk c. use non-hydrogenated margarines and cooking oils such as olive oils or canola oil d. all of the above

d. all of the above

a fiber-rich diet may help to prevent or control a. diabetes b. heart disease c. constipation d. all of the above

d. all of the above

Excessive consumption of saturated fat or trans fat may result in: a. weight loss due to poor absorption. b. reduced serum cholesterol levels. c. storage of the essential fatty acid, linoleic acid. d. an increased risk of developing cardiovascular disease.

d. an increased risk of developing cardiovascular disease.

Major proteins in the blood that protect against bacteria and other disease agents are called a. acids b. buffers c. antigen d. antibodies

d. antibodies

the energy yielding nutrients are a. fats, minerals, water b. minerals, proteins, and vitamins c. carbohydrates, fats and vitamins d. carbohydrates, fats and proteins

d. carbohydrates, fats and proteins

And incomplete protein lacks one or more a. Hydrogen bonds b. essential fatty acids c. dispensable amino acids d. essential amino acids

d. essential amino acids

Linoleic and linolenic fatty acids are both: a. phospholipids. b. trans fats. c. monounsaturated fatty acids. d. essential fatty acids.

d. essential fatty acids.

When people eat the foods typical to 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

the chief energy source of the body is a. sucrose b. starch c. glucose d. fructose

d. fructose

enzymes are proteins that, among other things, a. defend the body against disease b. regulate fluid and electrolyte balance c. Facilitates chemical reactions by changing themselves d. help assemble disaccharides into starch, cellulose, or glycogen

d. help assemble disaccharides into starch, cellulose, or glycogen

Characteristics of olestra include all of the following except: a. it is made with sucrose. b. it cannot be absorbed by the body. c. it is used in some snack foods. d. it can be toxic.

d. it can be toxic.

alcohol is not a nutrient because a. the body derives no energy from it b. it is organic c. it is converted to body fat d. it does not contribute to the bodys growth or repair

d. it does not contribute to the bodys growth or repair

Extra virgin olive oil is an excellent choice as a replacement for butter because: a. it has a less bitter flavor than lighter oils. b. it is lower in kcalories than butter. c. its monounsaturated fats raise HDL cholesterol. d. its phytochemicals interfere with the inflammatory process.

d. its phytochemicals interfere with the inflammatory process.

And essential amino acid found in the shortest supply relative to the amount needed for protein synthesis of the body is which type of amino acid a. indigestible b. non-essential c. reduced d. limiting e. non-kcalorie

d. limiting

All of the following are examples of omega-3 fatty acids except: a. EPA. b. linolenic acid. c. DHA. d. linoleic acid.

d. linoleic acid.

sweeteners that yield energy (contain kcalories) are called a. resistant sweeteners b. glycemic sweeteners c. nonnutritive sweeteners d. nutritive sweeteners e. alternative sweeteners

d. nutritive sweeteners

Which of the following foods does not contain cholesterol? a. eggs b. cheese c. milk d. peanut butter

d. peanut butter

Current dietary guidelines regarding fat include all of the following except: a. total fat intake should not exceed 35% of kcalories. b. saturated fats should contribute less than 10% of kcalories. c. an upper limit of 300 milligrams cholesterol daily. d. polyunsaturated fats should provide at least 10% of kcalories.

d. polyunsaturated fats should provide at least 10% of kcalories.

An antibody is a type of protein that a. carries messenger molecules b. transports lipids throughout the body c. regulates fluid balance in the body d. protects the body from viruses, bacteria, and other disease agents e. regulates the pH balance in the body

d. protects the body from viruses, bacteria, and other disease agents

Which fish would be most likely to contain high levels of mercury? a. salmon b. catfish c. pollock d. shark

d. shark

the two types of alternative sweeteners are a. saccharin and cyclamate b. sugar alcohols and nonnutritive sweeteners c. sorbitol and xylitol d. sucrose and fructose

d. sucrose and fructose

A rich source of polyunsaturated fatty acids is: a. lamb. b. egg yolk. c. milk. d. sunflower oil.

d. sunflower oil.

the difference between cis- and trans- fatty acids is a. the number of double bonds b. the length of their carbon chains c. the location of the first double bond d. the configuration around the double bond

d. the configuration around the double bond

Complementary proteins:​ a. ​decrease the loss of nitrogen from the body. b. ​enhance the taste of food. c. ​increase the quality of the protein. d. ​combine proteins from different foods to provide all essential amino acids. e. ​must be consumed with fat in order to be used.

d. ​combine proteins from different foods to provide all essential amino acids.

Changing the shape of a protein causes which of the following to change in the protein? ​a. ​size b. ​electrical charge c. ​nutritional value d. ​function e. ​nitrogen balance

d. ​function

An antibody is a type of protein that: a. ​carries messenger molecules. b. ​regulates fluid balance in the body. c. ​regulates pH balance in the body. d. ​protects the body from viruses, bacteria, and other disease agents. e. ​transports lipids throughout the body.

d. ​protects the body from viruses, bacteria, and other disease agents.

People who live in the Mediterranean area have lower rates of heart disease. This is often attributed to:​ a. ​decreased sodium intake. b. ​the fact that food manufacturers are not allowed to use trans fats. c. ​high consumption of red meat. d. ​the liberal use of olive oil. e. ​the liberal use of safflower oil.

d. ​the liberal use of olive oil.

what is the best strategy for consuming adequate amino acids a. consume the perfect ratio of carbohydrate to protein b. Avoid protein supplements in favor of single amino acids c. Take the tolerable upper intake level for supplemental amino acids d. Avoid fat and carbohydrates in the diet e. Eat high-quality proteins of foods containing complementary proteins

e. Eat high-quality proteins of foods containing complimentary proteins

essential amino acids a. are the best source of energy for the body b. cannot be supplied by the diet c. are found mostly in plant based foods d. are also referred to as dispensable amino acids e. cannot be synthesized by the body

e. cannot be synthesized by the body

which minerals are most likely to be lacking in the diets of vegans a. Sodium, phosphorus and magnesium b. iron, manganese, and calcium c. sodium, potassium, and chloride d. zinc, magnesium, and fluoride e. iron, zinc and calcium

e. iron, zinc and calcium

Which if the following provides the highest quality protein a. cereal b. greens c. bread d. citrus e. legumes

e. legumes

protein is a. made of tryglyceride backbone b. important primarily because it builds strong bones and teeth c. unique in that it is the only dietary component that contains oxygen d. made up of branches of amino acids combined with branches of glucose e. made up of 20 different amino acids

e. made up of 20 different amino acids

A fatty acid with two or more double bonds is described as a. ​homogenized. b. ​emulsified. c. ​monounsaturated. d. ​essential. e. ​polyunsaturated.

e. polyunsaturated

A major reason why people have sufficient carbohydrates and fat in the diet is to a. Stimulate the synthesis of the social amino acids b. Supply the brain with its preferred energy source c. stimulate the breakdown of the body protein for energy d. prevent the loss of essential fatty acids e. prevent the breakdown of body protein for energy

e. prevent the breakdown of body protein for energy

Characteristics of olestra include which of the following? a. ​it is a source of energy for the brain b. ​it is used in all snack foods. c. ​it is made with glycerol. d. ​it can be toxic. e. ​it cannot be absorbed by the body.

e. ​it cannot be absorbed by the body.

A major reason why people must have sufficient carbohydrate and fat in the diet is to: a. ​prevent the loss of essential fatty acids. b. ​stimulate the breakdown of body protein for energy. c. ​supply the brain with its preferred energy source. d. ​stimulate the synthesis of essential amino acids. e. ​prevent the breakdown of body protein for energy.

e. ​prevent the breakdown of body protein for energy.

Research supports the idea that vegetarians may actually be healthier than meat eaters true or false

true

The DRI committee that viewed the safety of amino acids supplement was unable to set Tolerable upper intake levels first safe supplement use true or false

true

most dietary fiber provides little or no energy TRUE OR FALSE

true