Nutrition Chapter 1-3 Test Questions RUTGERS TEST 1
What is the AMDR for protein? A- 10-35% B- 40-45% C- 50-65% D- 60-75%
A- 10-35%
Which of the following is NOT one of the six classes of nutrients? A- Fiber B- Protein C- Minerals D- Vitamins
A- Fiber
A food that provides 100 mg of magnesium and 25 kcal in a serving has a magnesium density (mg per kcal) of A- 250 B- 4 C- 2500 D- 0.4
B-4
Approximately how many nutrients are considered indispensable in the diet? A- 15 B- 25 C- 40 D- 55
C- 40
Which of the following is an example of a micronutrient? A- Fat B- Protein C- Vitamin C D- Carbohydrate
C- Vitamin C
The %ages of kcalorie intakes for protein, fat, and carbs that are thought to reduce the risk of chronic disease are termed the A- Estimated Energy Requirement B- Tolerable Range of Kilocalorie Intakes C- Estimated Energy Nutrient Recommendations D- Acceptable Macronutrient Distribution Ranges
D- Acceptable Macronutrient Distribution Ranges
A nutrient needed by the body and that must be supplied by foods is termed a(n) A- Neutraceutical B- Metabolic unit C- Organic nutrient D- Essential nutrient
D- Essential nutrient
As a registered dietition at Jones Hospital, you are instructed to write a policy statement on nutrition assessment procedures for all new patients. Which of the following are the most useful parameters for the nutrition assessment of individuals? A- Diet recall, food likes and dislikes, allergies, favorite family recipes B- Anthropometric data, physical examinations, food likes and dislikes, family tree C- Diet record that includes what the patient usually eats, which will provide sufficient information D- Historical information, anthropometric data, physical examinations, laboratory tests
D- Historical information, anthropometric fata, physical examinations, laboratory tests
Which of the following is a major criticism of the use of the MyPlate educational tool? A- It allows for oversize portions B- The five groups are not clearly identified C- The Dairy group excludes ice cream D- It treats all foods within a single group the same
D- It treats all foods within a single group the same
The concept of nutrient density is most helpful in achieving what principle of diet planning? A- Balance B- Variety C- Moderation D- Kcalorie control
D- Kcalorie control
In which of the following food groups are legumes found A- Dairy B- Grains C- Fruits D- Protein
D- Protein
When consumed in excess, all of the following can be converted to body and stored EXCEPT A- Sugar B- Corn oil C- Alcohol D- Vitamin C
D- Vitamin C
Which of the following is an expression of the nutrient density of a food? A- 0.01 mg iron per kcalorie B- 110 kcalories per cup C- 110 kcalories per serving D- 0.5 mg iron per serving
A- 0.01 mg iron per kcalorie
What is the kcal value of a meal supplying 110 g carbs, 25 g of protein, 20 g of fat, and 5 g of alcohol? A- 160 B- 345 C- 560 D- 755
A- 160
On a food label, the "% Daily Value" table compares key nutrients per serving for a person consuming how many kcalories daily? A- 2000 B- 2500 C- 1500 D- 3000
A- 2000
A diet provides a total of 2200 kcalories, of which 40% of the energy is from fat and 20% from protein. How many grams of carbohydrate are contained in the diet? A- 220 B- 285 C- 440 D- 880
A- 220
Bob consumes about 2500 kcalories per day, which is apportioned as 150 g of fat, 140 g of carbs, and 150 g or protein. What would be the appropriate revisions to help Bob adjust his nutrient intake so that it matches the Acceptable Macronutrient Distribution Ranges? A- 70 g fat, 156 g of protein, 313 g of carbs B- 140 g of fat, 150 of protein, 150 g of carbs C- 500 g of fat, 750 g of protein, 1250 g of carbs D- 10 g of fat, 20 g of protein, 45 g of carbs
A- 70 g fat, 156 g of protein, 313 g of carbs
Which of the following is an anthropometric measure? A- Body weight B- Blood pressure C- Blood iron level D- Food intake information
A- Body weight
Which of the following is a result of the metabolism of energy nutrients? A- Energy is released B- Body fat increases C- Energy is destroyed D- Body water decreases
A- Energy is released
Which of the following is a purpose of both the Recommended Dietary Allowance and Adequate Intake? A- Setting nutrient goals for individuals B- Identifying toxic intakes of nutrients C- Restoring health of malnourished individuals D- Developing nutrition program for schoolchildren
A- Setting nutrient goals for individuals
Which statement about the recommended nutrient intakes if FALSE? A- The recommendations also apply to sick people B- The recommendations are designed to be met through intake of foods and not supplements C- It is difficult and unnecessary to meet the recommended intakes for all nutrients each day D- The recommendations are neither minimum requirements nor necessarily optimal intakes for everybody
A- The recommendations also apply to sick people
All of the following are recognized, credible sources of nutrition information EXCEPT A- Who's Who in Nutrition B- The Food and Drug Administration C- The United States Department of Agriculture D- The Academy of Nutrition and Dietetics
A- Who's Who in Nutrition
How much energy is required to raise the temperature of one kilogram (liter) of water 1°C? A- 10 calories B- 1 kilocalorie C- 10,000 calories D- 1000 kilocalories
B- 1 kilocalorie
What is the AMDR for fat? A- 10-30% B- 20-35% C- 40-55% D- 60-75%
B- 20-35%
What is the benefit of using placebos in an experiement? A- All subjects are similar B- All subjects receive a treatment C- Neither subjects nor researchers know who is receiving treatment D- One group of subjects receives a treatment and the other group receives nothing
B- All subjects receive a treatment
According to nutrition labeling laws, what two minerals must be listed on the package label as a percent Daily Value? A- Chromium and magnesium B- Calcium and iron C- Fluoride and chloride D- Zinc and phosphorus
B- Calcium and iron
The smallest amount of a nutrient that, when consumed over a prolonged period, maintains a specific function is called the nutriennt A- Allowance B- Requirement C- Tolerable limit D- Adequate intake
B- Requirement
How many minerals are known to be required in the diet of human beings? A- 6 B- 12 C- 16 D- 24
C- 16
Meat replacements consumed by vegetarians are usually made of A- Bean plus cheese proteins B- Beans plus rice proteins C- Soy protein D- Fish protein
C- Soy protein
Which of the following is NOT the same as fat- free milk? A- 1% milk B- No- fat milk C- Non-fat milk D- Skim milk
A- 1% milk
Which of the following provides discretionary kcalories for the person on a weight- reduction diet? A- Canned pears in syrup B- Watermelon C- Milk with all fat removed D- Chicken with the skin removed
A- Canned pears in syrup
Which of the following represents the usual sequence of stages in the development of a nutrient deficiency resulting from inadequate intake?
A- Declining nutrient stores, abnormal functions within the body, and overt signs
An empty-kcalorie food is one that contains A- Energy and little or no protein, vitamins, or minerals B- An abundance of minerals but little or no vitamins C- No kcalories D- An abundance of vitamins but little or no minerals
A- Energy and little or no protein, vitamins, or minerals
Which of the following is an organic nutrient? A- Fat B- Water C- Oxygen D- Calcium
A- Fat
Gram for gram, which of the following provides the most energy? A- Fats B- Alcohol C- Proteins D- Carbohydrate
A- Fats
A person who eats a bowl of oatmeal for breakfast every day is most likely making a food choice based on A- Habit B- Availability C- Body image D- Environmental concerns
A- Habit
Which of the following would most likely lead to a primary nutrient deficiency? A- Inadequate nutrient intake B- Reduced nutrient absorption C- Increased nutrient excretion D- Increased nutrient destruction
A- Inadequate nutrient intake
To identify early-stage malnutrition, a health professional would use which of the following parameters? A- Laboratory tests B- Anthropometric data C- Physical exam results D- Review of dietary intake data
A- Laboratory tests
According to the principles of the USDA Food Patterns, the foundation of a healthful diet should consist of A- Nutrient-dense foods B- Protein foods C- Dairy D- Fruits
A- Nutrient-dense foods
Before publication in a reputable journal, the findings of a research study must undergo scrutiny by experts in the field according to a process known as A- Peer review B- Cohort review C- Intervention examination D- Double-blind examination
A- Peer review
Nutrient dense refers to foods that A- Provide more nutrients relative to kcalories B- Carry the USDA nutrition labeling C- Contain a mixture of carbohydrate, fat, and protein D- Are higher in weight relative to volume
A- Provide more nutrients relative to kcalories
All of the following are minimum requirements for becoming a registered dietitian EXCEPT A- Earning an undergraduate degree B- Completing up to a 3-wk clinical internship or the equivalent C- Completing approximately 60 semester hours in nutrition and food science D- Passing a national examination adminstered by the Academy of Nutrition and Dietetics
B- Completing up to a 3-wk clinical internship or the equivalent
Food labels express the nutrient content in relation to a set of standard values known as the A- Dietary Reference Intakes B- Daily Values C- Recommended Dietary Intakes D- FDA Standards
B- Daily Values
In nutrition research, observations of the quantities and types foods eaten by the groups of people and the health status of the groups are known as A- Case- control studies B- Epidemiological studies C- Human intervention trials D- Correlation- control studies
B- Epidemiological studies
Which of the following is NOT a set of values within the Dietary Reference Intakes? A- Adequate Intakes B- Estimated Average Allowances C- Tolerable Upper Intake Levels D- Recommended Dietary Allowances
B- Estimated Average Allowances
How are the RDA for almost all vitamin and mineral intakes set? A- Low, to reduce the risk of toxicity B- High, to cover virtually all healthy individuals C- Extremely high, to cover every single person D- At the mean, to cover most healthy individuals
B- High, to cover virtually all healthy individuals
Which of the following is NOT a characteristic of the vitamins? A- Essential B- Inorganic C- Destrucible D- Kcalorie- free
B- Inorganic
A subclinical nutrient deficiency is defined as one that A- Shows overt signs B- Is in the early stages C- Shows resistance to treatment D- Is similar to a secondary deficiency
B- Is in the early stages
Which of the followinf foods' kcalories would be considered as part of one's discretionary kcalorie allowance? A- Watermelon B- Jam C- Raw carrots D- Brussels sprouts
B- Jam
Which of the following is used to determine the presence of abnormal functions inside the body due to a nutrient deficiency? A- Diet history B- Laboratory tests C- Body weight loss D- Physical examination
B- Laboratory tests
Which of the following foods could help meet the iron needs of vegetarians who consume dairy? A- Skim milk B- Legumes C- Potato salad D- Coconut
B- Legumes
In the body, the chemical energy in food can be converted to any of the following EXCEPT A- Heat energy B- Light energy C- Electrical energy D- Mechanical energy
B- Light energy
Overcooking a food is least likely to affect which of the following groups of nutrients? A- Vitamins B- Minerals C- Proteins D- Carbohydrates
B- Minerals
What is the meaning of a double blind experiment?
B- Neither subjects nor researchers know which subjects are in the control or experiemental group
The study of how a person's genes interact with nutrients is termed A- Genetic counseling B- Nutritional genomics C- Genetic metabolomics D- Nutritional nucleic acid pool
B- Nutritional genomics
Which of the following is a healthy choice for protein in the USDA Food Patterns? A- Baked potatoes B- Nuts C- Bacon D- Sweet Potatoes
B- Nuts
Overeating and gaining body weight is an example of a A- Variable effect B- Positive correlation C- Negative correlation D- Randomization effect
B- Positive correlation
Which of the following food groups is actually consumed in amounts greater than recommended by the USDA? A- Vegetables B- Protein foods C- Dairy D- Fruits
B- Protein Foods
According to nutrition labeling laws, the amounts of what two vitamins must be listed on the package label as a % Daily Value? A- Thiamin and riboflavin B- Vitamins A and C C- Vitamins D and E D- Vitamin B6 and niacin
B- Vitamins A and C
By chemical analysis, what nutrient is present in the highest amounts in most foods? A- Fats B- Water C- Proteins D- Carbohydrates
B- Water
How many vitamins are known to be required in the diet of human beings? A- 5 B- 8 C- 10 D- 13
D- 13
Gianna's energy requirement is 2000 kcal/day. What is personal Daily Value for saturated fat? A- 17 g B- 53 g C- 65 g D- 20 g
D- 20 g
If a person consumed the upper AMDR limit for protein as part of a diet providing 2500 kcalories, approximately how many grams of protein would be ingested? A- 41 B- 63 C- 135 D- 219
D- 219
Approximately how many grams are in an ounce? A- 10 B- 40 C- 20 D- 30
D- 30
Approximately how many milliliters constitute a fluid ounce? A- 40 B- 10 C- 20 D- 30
D- 30
Approximately how many more kcalories does the average active adult need versus the average sedentary adult? A- 750-1,000 B- At least 2,000 C- About 1,000 D- 400-600
D- 400-600
What is the AMDR for carbohydrate? A- 5-10% B- 15-25% C- 30-40% D- 45-65%
D- 45-65%
Approximately how much water (lbs.) would be found in a 120-lb person? A- 12 B- 24 C- 36 D- 72
D- 72
Providing enough, but not an excess, of a food is a diet-planning principle known as A- Variety B- Safety C- Undernutrition D- Moderation
D- Moderation
A child's strong dislike of noodle soup that developed after she consumed some when she was with flu is an example of a food- related A- Habit B- Social Interaction C- Emotional turmoil D- Negative Association
D- Negative Association
Which of the following is a feature of U.S. laws governing information on food labels? A- The term "fresh" can be used only for raw and moderately processed food B- Restaurant foods must provide nutrient content information on the menu C- Nutrition labeling must appear on virtually all processed as well as fresh foods D- Nutrition labeling is not required on foods produced by small businesses or products
D- Nutrition labeling is not required on foods produced by small businesses or products
Inspection of hair, eyes, skin, and posture is part of the nutrition assessment component known as A- Diet history B- Anthropometrics C- Biochemical testing D- Physical examination
D- Physical examination
Which of the following leading causes of death in the U.S. does NOT bear a relationship to diet? A- Cancer B- Heart disease C- Diabetese mellitus D- Pneumonia and influenza
D- Pneumonia and influenza
You have been asked to help a top nutrition researcher conduct human experiements on Vitamin C. As the subjects walk into the laboratory, you distribute all the Vitamin C pill bottles to the girls and all the placebo pill bottles to the boys. The researcher instantly informs you that there are 2 errors in your research practice. What steps should you have done differently?
D- Prevented yourself from knowing that what was in the pill bottles, and distributed the bottles randomly to the subjects
The goal of Healthy People is to A- Establish the DRI B- Identify national trends in food consumption C- Identify leading causes of death in the United States D- Set goals for the nation's health over the next 10 years
D- Set goals for the nation's health over the next 10 years
Which of the following most accurately defines the term organic? A- Products sold at health food stores B- Products grown without use of pesticides C- F00ds having superior nutrient qualities D- Substances with carbon-carbon or carbon-hydrogen bonds
D- Substances with carbon-carbon or carbon-hydrogen bonds
What entity coordinates nutrition-related research activities of federal agencies? A- U.S. Public Health Service B- Food and Drug Administration C- Dietary Reference Intakes Committee D- The National Nutrition Monitoring program
D- The National Nutrition Monitoring program
A health magazie contacted you for your expert opinion on what measure best describes the amounts of nutrients that should be consumed by the population. Your reply should be:
D- The Recommended Dietary Allowances because they represent that average daily amount of a nutrient considered adequate to meet the known nurtient needs of practically all healthy people
What does the Tolerable Upper Intake Level of a nutrient represent? A- The maximum amount allowed for fortifying a food B- A number calculated by taking twice the RDA or three times the AI C- The maximum allowable amount available in supplement form D- The maximum amount from all sources that appears safe for most healthy people
D- The maximum amount from all sources that appears safe for most healthy people
What is the benefit of using controls in an experiment? A- The size of the groups can be very large B- The subjects do not know anything about the experiment C- The subjects who are treated are balanced against the placebos D- The subjects are similar in all respects except for the treatment being tested
D- The subjects are similar in all respects except for the treatment being tested
Which of the following is NOT among the consequences of making poor food choices? A- Over the long term, they will reduce lifespan in some people B- They can promote heart disease and cancer over the long term C- Over the long term, they will not affect lifespan in some people D- When made over just a single day, they exert great harm to your health
D- When made over just a single day, they exert great harm to your health
The diet-planning principle that provides all the nutrients, fiber, and energy in amounts sufficient to maintain health is called A- Moderation B- Variety C- Adequacy D- Kcalorie control
C- Adequacy
What are the principles of diet planning? A- Abundance, balance, conservative, diversity, moderation, and vitamin B- Abundance, B vitamins, kcalories, diet control, minerals and variety C- Adequacy, balance, kcalorie control, nutrient density, moderation, and variety D- Adequacy, bone development, correction, vitamin density, master, and variety
C- Adequacy, balance, kcalorie control, nutrient density, moderation, and variety
Which of the following is NOT classified as a macronutrient? A- Fat B- Protein C- Calcium D- Carbohydrate
C- Calcium
Which of the following individuals is most likely to possess the LEAST amount of nutrition training? A- Dietetic technician B- Registered dietician C- Certified nutritionist D- Dietetic technician, registered
C- Certified nutritionist
A person's customary intake of foods and beverages over time defines her or his A- Body weight B- Genetic predisposition C- Eating pattern D- Risk for inherited diseases
C- Eating
What is the assessment tool designed to measure how well a diet meets the recommendations of the Dietary Guidelines? A- Dietitian's Comparative Effectiveness Plan B- Supplemental Nutrition Assistance Program C- Healthy Eating Index D- U.S. Public Health Nutrient Assessment Barometer
C- Healthy Eating Index
A clinical trial must involve A- Tissue cells in culture B- Rats or mice as subjects C- Human beings as subjects D- Computer modeling to design the study
C- Human beings as subjects
In the scientific method, a tentative solution to a problem is called the A- Theory B- Prediction C- Hypothesis D- Correlation
C- Hypothesis
An increase in exercise accompanied by a decrease in body weight is an example of a A- Variable effect B- Positive correlation C- Negative correlation D- Randomization effect
C- Negative correlation
Nonnutrient substances found in plant foods that show biological activity in the body are commonly known as A- Folionutrients B- Inorganic fibers C- Phytochemicals D- Phyllochemicals
C- Phytochemicals
A parent who offers a child a favorite snack as a reward for good behavior is encouraging a food behavior known as A- Social Interaction B- Reverse psychology C- Positive Association D- Habitual reinforcement
C- Positive Association
All of the following are examples of functional foods EXCEPT A- Tomatoes B- Regular Oatmeal C- Regular white bread D- Calcium- fortified juice
C- Regular white bread
What type of deficiency is caused by inadequate absorption of a nutrient? A- Primary B- Clinical C- Secondary D- Subclinical
C- Secondary
Which of the following is a feature of the minerals as nutrients? A- They are organic B- They yield 4 kcalories per gram C- Some become dissolved in body fluids D- Some may be destroyed during cooking
C- Some become dissolved in body fluids
A food scientists is devloping a new and improved cereal bar. She consults with you to ask in what order the ingredients should be listed on the food label. The ingredients are: Sugar: 30 g, Puffed wheat: 28 g, Dry milk powder: 5 g, Red food coloring: 35 mg, Salt: 2 g. What is the appropriate order in which to list these ingredients on the food label?
C- Sugar, puffed wheat, dry milk pwder, slat, red food coloing
Which of the following statements defines the association between a risk factor and the development of a disease? A- All people with the risk factor will develop the disease B- The absence of a risk factor guarentees freedome from the disease C- The more risk factors for a disease, the greater the chance of developing that disease D- The presence of a factor such as heredity can be modified to lower the risk of degenerative diseases
C- The more risk factors for a disease, the greater the chance of developing that disease
Among the following, which is the major weakness of a laboratory- based study? A- The costs are usually high B- It is difficult to replicate the findings C- The results cannot be applied to human beings D- The subjects are similar in all respects except for the treatment being tested
C- The results cannot be applied to human beings
Which of the following does NOT describe a national trend in eating habits of Americans? A- We eat larger portions B- We snack more frequently C- We eat more high-fiber foods D- We eat more meals away from home
C- We eat more high-fiber foods
A weight reduction regimen calls for a daily intake of 1400 kcalories, which includes 30 g of fat. Approximately what %age of the total energy is cotributed by fat? A- 8.5 B- 15 C- 19 D- 25.5
C-19
