Deck 8: Nutrition

Question 1

What types of proteins do foods from animal sources provide?

A) complete
B) primary
C) secondary
D) incomplete

Answer 1

A

Question 2

How is the energy in foods expressed?

A) as kilocalories
B) as grams
C) as fat calories
D) as carbohydrate calories

Answer 2

A

Question 3

What is the definition of an amino acid?

A) a fatty acid that has no double bonds between carbon atoms
B) a protein building block
C) a type of carbohydrate that is difficult for humans to digest
D) a simple sugar that is the body's basic fuel

Answer 3

B

Question 4

Which nutrient supplies the body with energy?

A) vitamins
B) fats
C) minerals
D) water

Question 5

Which food is a source of incomplete protein?

A) meat
B) nuts
C) eggs
D) cheese

Question 6

What is the best description of essential nutrients?

A) nutrients that supply energy for vital body processes
B) nutrients that cannot be broken down by the digestive system
C) nutrients that provide protection against the damaging effects of free radicals
D) nutrients that must be obtained from food

Question 7

What percentage of total daily calories should come from protein?

A) less than 10%
B) 10% to 35%
C) 20% to 35%
D) 45% to 65%

Question 8

What is a primary benefit of fats?

A) They serve as an important component of muscle.
B) They aid in your body's absorption of certain vitamins.
C) They protect against oxidation.
D) They promote chemical reactions within cells.

Question 9

What advice will allow people to maintain a vegetarian diet while still getting all the proteins they need?

A) Consume nuts as your source of protein.
B) Eat a variety of plant sources of protein.
C) Avoid the incomplete proteins of legumes.
D) Include animal fat in your diet.

Question 10

What is the approximate adequate daily intake of protein for a person who weighs 140 pounds (64 kg)?

A) 40 grams
B) 50 grams
C) 60 grams
D) 70 grams

Question 11

What is the major source of fuel for the body during rest and light activity?

A) proteins
B) carbohydrates
C) fats
D) vitamins

Question 12

Which function do fats perform?

A) They increase circulation.
B) They strengthen bones.
C) They prevent the absorption of vitamins.
D) They provide fuel for body systems.

Question 13

Which of the following are micronutrients?

A) proteins
B) fats
C) minerals
D) carbohydrates

Question 14

Which statement describes complete protein sources?

A) They supply all essential amino acids.
B) They supply more energy than incomplete protein sources.
C) They are stored in the body as fat.
D) They increase serum cholesterol levels.

Question 15

How many calories of energy are in a gram of protein?

A) 2
B) 4
C) 7
D) 9

Question 16

Proteins, fats, and water are all

A) micronutrients.
B) supplements.
C) food additives.
D) macronutrients.

Question 17

How many calories of energy per gram do fats supply?

A) 2
B) 4
C) 7
D) 9

Question 18

Which structure is not made of protein?

A) cell membranes
B) adipose tissue
C) bones
D) muscle

Question 19

Foods from plant sources usually provide which type of protein?

A) complete
B) primary
C) secondary
D) incomplete

Question 20

What is the effect of excess protein in the diet?

A) It inhibits chemical reactions promoted by oxygen.
B) It decreases bulk in the stool.
C) It is changed into fat for energy storage.
D) It is stored in the liver for future use.

Question 21

Glycemic index is a measure of the effects of the consumption of a food on which level?

A) blood glucose
B) HDL
C) LDL
D) triglyceride

Question 22

What is a good source of calcium?

A) meat
B) fruit
C) dairy products
D) cereal grains

Question 23

What is the daily limit of added sugars recommended by the USDA?

A) 0% to 5% of total energy intake
B) 10% of total energy intake
C) 15% of total energy intake
D) 20% of total energy intake

Question 24

Which substance would typically contain the most trans fat?

A) liquid vegetable oil
B) spray margarine
C) stick margarine
D) soft tub margarine

Question 25

Which type of fat lowers the level of HDL cholesterol in the blood?

A) saturated fats
B) trans fats
C) omega-6 polyunsaturated fats
D) monounsaturated fatty acids

Question 26

What is the stored form of carbohydrate in the muscles and liver?

A) glycogen
B) polysaccharide
C) monosaccharide
D) glucose

Question 27

What is a good source of omega-3 fatty acids?

A) chicken
B) pork
C) spinach
D) salmon

Question 28

Which part of a whole grain typically remains after processing?

A) germ
B) endosperm
C) bran
D) fiber

Question 29

Which is a characteristic of refined carbohydrates?

A) They have more calories than unrefined carbohydrates.
B) They take longer to chew and digest than unrefined carbohydrates.
C) They are recommended over unrefined carbohydrates.
D) They are lower in fiber and vitamins than unrefined carbohydrates.

Question 30

Which of the following statements about trans fats is accurate?

A) The FDA has declined to regulate the use of trans fats by food manufacturers.
B) Trans fats do not occur naturally; they are all created by the hydrogenation process.
C) The more solid a hydrogenated oil is, the more trans fats it contains.
D) Trans fats are considered safe and have never been linked to negative health consequences.

Question 31

If you want to improve your health, what is the most important thing you should focus on?

A) eliminating fat intake
B) eating breakfast
C) dietary patterns
D) carbohydrate consumption

Question 32

Which is an example of an unrefined complex carbohydrate?

A) white bread
B) brown rice
C) all-purpose flour
D) water crackers

Question 33

What is the primary function of carbohydrates?

A) serving as an important component of muscle
B) providing texture and flavor to foods
C) supplying energy to body cells
D) promoting chemical reactions within cells

Question 34

Which of the following describes the non-digestible carbohydrates and lignin that are intact in plants?

A) dietary fiber
B) functional fiber
C) whole grains
D) viscous fiber

Question 35

What type of fiber slows the movement of glucose into the blood after eating and reduces the absorption of cholesterol?

A) total fiber
B) soluble fiber
C) functional fiber
D) insoluble fiber

Question 36

Which of the following statements describes an unsaturated fat?

A) It comes directly from animal products.
B) It is the primary fatty acid in tropic oils.
C) It is produced only after hydrogenation.
D) It is liquid at room temperature.

Question 37

What does the U.S. Department of Agriculture recommend for daily intake of saturated fat?

A) no saturated fat, if possible
B) less than 10 percent of total calories
C) less than 20 percent of total calories
D) less than 30 percent of total calories

Question 38

What purpose does hydrogenation serve?

A) preserves the color of fried food
B) makes certain foods chewier
C) transforms margarine into liquid oils
D) extends the shelf life of foods made with oil

Question 39

During high-intensity exercise, from where do muscles primarily get their energy?

A) protein
B) fat
C) carbohydrates
D) vitamins

Question 40

Which of the following describes the stance of the American Heart Association in relation to saturated fat consumption and coronary heart disease?

A) The link between saturated fat and coronary heart disease has been completely debunked.
B) People should limit saturated fat in order to avoid coronary heart diseases.
C) The science is mixed, but for other health reasons it is wise to limit saturated fat intake.
D) You should worry about saturated fat in your diet only if you are at risk for heart disease.

Question 41

Which vitamin is a water-soluble vitamin?

A) vitamin E
B) vitamin K
C) vitamin C
D) vitamin D

Question 42

Which of the following is a cruciferous vegetable?

A) potato
B) onion
C) broccoli
D) carrot

Question 43

Which statement refers to antioxidants?

A) They protect cells from damage by blocking the formation of free radicals.
B) They help the body manufacture vitamins.
C) They protect the body from dehydration by ensuring adequate fluid levels.
D) They make up about 70% of total body weight.

Question 44

How many cups of fluid should an adult female drink a day?

A) 7
B) 8
C) 9
D) 10

Question 45

Non-digestible carbohydrates that have either been isolated from natural sources or synthesized in a lab and then added to a food product or supplement are known as

A) dietary fiber.
B) functional fiber.
C) whole grains.
D) viscous fiber.

Question 46

Anemia is associated with a deficiency in which mineral?

A) calcium
B) phosphorus
C) zinc
D) iron

Question 47

Which food is a good source of dietary fiber?

A) chicken
B) oatmeal
C) hamburger
D) pork

Question 48

Which statement refers to phytochemicals?

A) They are essential nutrients.
B) They provide the body with energy.
C) They are found only in vitamin and mineral supplements.
D) They occur naturally in plant foods.

Question 49

Which nutrient helps build and maintain bone strength?

A) phosphorous
B) vitamin K
C) vitamin A
D) zinc

Question 50

Which of the following is one of the recommendations from the 2015-2020 Dietary Guidelines for Americans?

A) Limit consumption of saturated fats.
B) Choose a diet low in complex carbohydrates.
C) Decrease daily intake of vegetables and fruits.
D) Be physically active every other day.

Question 51

Experts recommend reducing sodium intake to no more than ________ per day.

A) 1,000 mg
B) 1,500 mg
C) 2,300 mg
D) 2,400 mg

Question 52

Which statement is accurate regarding vitamins?

A) Vitamins are required by the body in large amounts.
B) Vitamins are important in the maintenance of the immune system.
C) Vitamins provide energy directly to the body.
D) Vitamins are best taken in the form of vitamin supplements.

Question 53

Osteoporosis is associated with low intake of which mineral?

A) calcium
B) niacin
C) zinc
D) iron

Question 54

Which vitamin is a fat-soluble vitamin?

A) B-12
B) A
C) C
D) folate

Question 55

The Dietary Reference Intakes are

A) part of a diet plan.
B) used as a basis for most food labels.
C) designed to prevent nutritional deficiencies and chronic diseases.
D) a food group plan.

Question 56

What is the primary function of vitamins?

A) serving as an important component of muscle
B) providing texture and flavor to foods
C) supplying energy to body cells
D) helping chemical reactions take place

Question 57

How many cups of fluid should an adult male drink a day?

A) 12
B) 13
C) 14
D) 15

Question 58

Which effect is a health benefit of fiber?

A) It raises blood cholesterol levels.
B) It speeds diabetes progression.
C) It lowers the risk of osteoporosis.
D) It lowers the risk of some kinds of cancer.

Question 59

Which is true regarding minerals?

A) They help regulate body functions.
B) They are found only in animal products.
C) They provide the body with 4 calories/gram in energy.
D) They make up about 70% of total body weight.

Question 60

Which supplement might be recommended by the Food and Nutrition Board?

A) zinc for young women who are capable of becoming pregnant
B) vitamin A for smokers
C) vitamin B-12 for older adults
D) protein for highly active individuals

Question 61

Which vitamin enhances the absorption of iron?

A) calcium
B) vitamin B-12
C) vitamin D
D) vitamin C

Question 62

For a 2,000-calorie diet, how many cups of milk or the equivalent per day does MyPlate recommend?

A) 2
B) 3
C) 4
D) 6

Question 63

What term refers to vegetarians who eat grains, fruits, vegetables, and dairy products?

A) lacto-vegetarians
B) lacto-ovo-vegetarians
C) semivegetarians
D) vegans

Question 64

Which of the following is least likely to be contaminated with mercury?

A) light tuna
B) shark
C) swordfish
D) king mackerel

Question 65

How many ounce-equivalents of meat and beans per day does the USDA's MyPlate recommend for someone on a 2,000-calorie diet?

A) 3.5
B) 4.5
C) 5.5
D) 6.5

Question 66

Which substance may endurance athletes need to consume in larger amounts?

A) carbohydrates
B) protein
C) vitamins
D) minerals

Question 67

Essential nutrients are produced by the body.

Question 68

Which food typically has little pesticide residue whether or not it is grown organically?

A) potatoes
B) spinach
C) apples
D) bananas

Question 69

Which of the following foods is most likely to have a food label?

A) ready-to-eat breakfast cereal
B) ground beef
C) carrots
D) apples

Question 70

The average adult needs about 3,000 calories a day to meet individual energy needs.

Question 71

It is important to ask your doctor before taking high-dosage supplements because they potentially affect your health by

A) adding calories to your diet.
B) altering how your body absorbs vitamins.
C) interfering with glucose production.
D) increasing how much you sweat.

Question 72

Which of the following counts as the 1 ounce-equivalent of grains?

A) two slices of bread
B) half a cup of cold cereal
C) a large bagel
D) half a cup of cooked rice

Question 73

How many cups of fruit per day are recommended by USDA's MyPlate for someone on a 2,000-calorie diet?

A) 2
B) 3
C) 4
D) 6

Question 74

Proteins consumed throughout the course of the day can complement each other to form a pool of amino acids the body uses to produce necessary proteins.

Question 75

Two of the most widely used food additives are

A) vitamins C and D.
B) hydrogenated oils and saturated fats.
C) sugar and corn syrup.
D) water and food coloring.

Question 76

Incomplete proteins are missing at least one essential amino acid.

Question 77

People on a vegetarian diet have difficulty in obtaining an adequate intake of which substance?

A) complex carbohydrates
B) vitamin B-12
C) dietary fiber
D) folate

Question 78

The food additive MSG causes which reaction in some people?

A) increased blood pressure
B) insulin resistance
C) insomnia
D) skin irritation

Question 79

Twenty common amino acids are found in food, but only nine are essential in the diet.

Question 80

How many cups of vegetables per day are recommended by USDA's MyPlate for someone on a 2,000-calorie diet?

A) 1.5
B) 2.5
C) 4.0
D) 5.0