Deck 16: Adult Nutrition

Question 1

Healthy gut microbiota digests food to release nutrients and energy from diet.

Answer 1

True

Question 2

Muscular strength peaks around _____.

A) 30-35 years of age
B) 25-30 years of age
C) age 50
D) 20-25 years of age
E) age 40

Answer 2

B

Question 3

Menopause is associated with an increase in abdominal fat and a significant increase in the risk of cardiovascular disease and accelerated loss of bone mass.

Answer 3

True

Question 4

A healthy weight for most individuals is a BMI of 18.5 up to 25 kg/m².

Question 5

It is impossible to maintain a high-quality diet if you are a vegetarian.

Question 6

An inverse association exists between family income and obesity prevalence among white females of all ages.

Question 7

The type of fiber that promotes the development of a beneficial mix of microbiota in the gut is known as _____ fiber.

A) functional
B) viscous
C) fermentable
D) nonfat
E) low-fat

Question 8

Which of the following is true of chronic diseases?

A) They are contagious.
B) They last for a short duration.
C) They develop slowly.
D) They do not require medical attention.
E) They have a sudden onset.

Question 9

Heart disease is often associated with a(n) _____ diet.

A) vegan
B) carcinogenic
C) obesogenic
D) protein-rich
E) atherogenic

Question 10

What phase of adulthood roughly corresponds to "around the fifties"?

A) maturing adulthood
B) early adulthood
C) sandwich generation
D) later adulthood
E) onset of old age

Question 11

The additional energy required for the digestion, absorption, and metabolism of what people eat results from _____.

A) the thermic effect of food (TEF)
B) an individual's basal metabolic rate (BMR)
C) estimated energy requirements (EER)
D) activity thermogenesis
E) resting energy expenditure

Question 12

Menopause is associated with a(n) _____.

A) increase in muscle mass
B) increase in abdominal fat
C) accelerated gain of bone mass
D) lower risk of cardiovascular disease
E) increase in the elasticity of the skin

Question 13

Positive energy balance typical between the ages of 20 and 64 results in weight gain and storage of excess energy in adipose tissues.

Question 14

The number of new cancer cases has increased for which group?

A) American Indian women
B) American Indian men
C) African American women
D) African American men
E) Hispanics

Question 15

Meals-on-Wheels programs provide hot meals and snacks for homeless and hungry people.

Question 16

Brisk walking and cycling are examples of moderate-intensity activities for adults.

Question 17

Nutritional injury may lead to permanent changes in cells and tissues.

Question 18

Potassium-rich diets tend to reduce blood pressure.

Question 19

Which of the following is a risk factor for heart disease?

A) high potassium intake
B) burnt and charred food
C) high intake of antioxidants
D) high sodium intake
E) unstructured eating

Question 20

Iron depletion, with or without anemia, is associated with reduced physical, physiological, and mental performance.

Question 21

The U.S. guideline "If alcohol is consumed, it should be consumed in moderation" is defined as _____.

A) no more than 3 drinks per day for males and no more than 2 drinks per day for females
B) no more than 2 drinks per day for males and no more than 3 drinks per day for females
C) no more than 2 drinks per day for males and no more than 1 drink per day for females
D) no more than 1 drink per day for males and no more than 2 drinks per day for females
E) no more than 2 drinks per day for both males and females

Question 22

Adults consume approximately _____ calories per day as beverages.

A) 100
B) 250
C) 400
D) 500
E) 650

Question 23

Based on the Acceptable Macronutrient Distribution Ranges, someone that consumes 2000 calories per day should aim for _____ fat calories/day.

A) 100-300
B) 200-400
C) 400-700
D) 600-900
E) 1000-1200

Question 24

Among adults, the Acceptable Macronutrient Distribution Ranges for total fat intake is _____ of calories.

A) 10-15%
B) 15-20%
C) 20-35%
D) 35-40%
E) 40-50%

Question 25

As per the Food and Nutrition Board, what is the adequate intake level of water for men?

A) 1 milliliter per kg per day
B) 25 ounces per day
C) 2.7 liters per day
D) 91 ounces per day
E) 125 ounces per day

Question 26

Which of the following statements is true of the resilient and healthy state of nutritional health?

A) It involves the accumulation of subcutaneous fat and the development of central adiposity.
B) It involves the deposition of nutrients in body compartments, such as the deposition of calcium in bones.
C) It includes homeostatic metabolic systems and optimally functioning organs.
D) It refers to the complete shutdown of all the body systems.
E) It refers to permanent and irreversible metabolic and structural states of tissues.

Question 27

What does the term climacteric changes refer to?

A) It refers to the changes the body undergoes because of obesity.
B) It refers to the changes the body undergoes after chemotherapy.
C) It refers to the changes associated with a person's diet.
D) It refers to the changes associated with the end of reproduction.
E) It refers to the changes that occur when a person shifts from one type of diet to another.

Question 28

Modifiable nutritional risk factors for cancer include _____.

A) low potassium intake
B) low dietary fat intake
C) unstructured eating
D) high levels of antioxidants
E) burnt and charred food

Question 29

The average daily dietary fiber recommendations are _____ for males and females, respectively.

A) 30 and 25 grams
B) 35 and 21 grams
C) 38 and 25 grams
D) 45 and 38 grams
E) 56 and 46 grams

Question 30

Basal metabolic rate is measured in an individual who _____.

A) has been awake for more than 30 minutes
B) has just finished exercising
C) is in a room with music playing at a moderate volume
D) is in a room with comfortable temperature
E) has fasted for 6 hours

Question 31

Low vitamin D intake is associated with decreased _____ bioavailability.

A) phosphorus
B) calcium
C) potassium
D) magnesium
E) iron

Question 32

The continuum of nutritional health ranges from resilient and healthy to _____.

A) unfocused and unhealthy
B) altered but healthy
C) altered and unhealthy
D) clinically and chronically ill
E) terminal illness and death

Question 33

Iodized salt, used for its quality of enhancing iodine intake, is an example of what type of food?

A) medical food
B) supplement
C) food for special dietary use
D) modified food
E) conventional food

Question 34

A standard alcoholic drink contains roughly _____ grams of alcohol or 0.5 ounces of ethanol.

A) 2-5
B) 6-8
C) 9-11
D) 13-15
E) 17-21

Question 35

A pound of body weight is equivalent to approximately _____ calories.

A) 2200
B) 2500
C) 3000
D) 3500
E) 3700

Question 36

The Mifflin-St. Jeor energy estimation formula calculates energy expenditures using _____.

A) gender, age, weight, and height
B) gender, age, activity level, and disease status
C) gender, age, body frame size, and activity level
D) gender, weight, age, and food intake
E) weight, height, age, and activity level

Question 37

Which of the following is a function of gut microbiota?

A) They slow gastric emptying time.
B) They help ferment nondigestible carbohydrates.
C) They help in the development and differentiation of white blood cells.
D) They decrease calcium bioavailability in the body.
E) They help in protein synthesis.

Question 38

Which of the following eating styles includes the use of vegetables, fish and seafood, and olive oil?

A) vegetarian
B) DASH
C) the Mediterranean
D) Atkins
E) vegan

Question 39

Which of the following characterizes a climacteric change?

A) reduction in testosterone production in men
B) increase in estrogen production in women
C) increase in the gut microbiota
D) decrease in abdominal fat in women
E) increase in muscle mass in men

Question 40

In the mid-1960s, researchers at the Baltimore Longitudinal Study on Aging (BLSA) reported that caloric intake in men decreased by _____% between age 30 and age 80 due to lowered metabolic rates and decreased activity levels.

A) 15
B) 22
C) 31
D) 46
E) 53

Question 41

Caffeine consumption can lead to _____.

A) increased heart rate
B) decreased blood pressure
C) decreased urine production
D) weight gain
E) dehydration

Question 42

To lose 4 pounds in 4 weeks, you would need to decrease your intake by _____ calories on a daily basis.

A) 250
B) 350
C) 500
D) 550
E) 750

Question 43

When exercising, if you can talk but not sing, you are engaged in _____.

A) low-intensity exercise
B) moderate-intensity exercise
C) vigorous-intensity exercise
D) brisk exercise
E) high-intensity exercise

Question 45

Adults who engage in strenuous exercise programs have increased nutrient and _____ needs to meet the demands of training, competition, and recovery.

A) ergogenic
B) fat mass
C) insulin
D) hydration
E) vitamin

Question 46

Which type of fiber is helpful in decreasing the absorption of cholesterol?

A) corn bran
B) viscous fiber
C) fermentable fiber
D) potato skin
E) functional fiber

Question 47

Which component of the Eating Competence Model means being comfortable eating a preferred food but also means being able to settle for less-preferred food when necessary?

A) eating attitudes
B) food acceptance
C) regulation of food intake
D) documentation of food intake
E) eating context

Question 48

Which of the following is an example of a functional fiber?

A) sourdough bread
B) whole oats
C) corn bran
D) wheat
E) white rice

Question 49

Which of the following activities is an example of a vigorous-intensity workout?

A) brisk walking
B) running
C) cycling
D) raking leaves
E) water aerobics

Question 50

Michelle is a 56-year-old moderately active female who weighs 182 pounds (82.6 kg) and is 5'5" (165 cm) tall. Use these benchmarks to answer the questions. Females: REE = (10 × weight in kg) + (6.25 × height in cm) − (5 × age) − 161
Sedentary = 1.2
Moderate activity = 1.55
Very active = 1.725
 
What is Michelle's resting energy expenditure?

A) 1270
B) 1416
C) 1528
D) 1752
E) 2195

Question 51

Which component of the Eating Competence Model focuses on structure and meal planning?

A) eating attitudes
B) food acceptance
C) regulation of food intake
D) documentation of food intake
E) eating context

Question 52

Between the ages of 25 and 65, physical working capacity declines by _____% per decade.

A) 1-2
B) 3-5
C) 5-10
D) 10-20
E) 30

Question 53

Which of the following nutrients acts as a methyl donor during RNA replication and gene expression?

A) sodium
B) potassium
C) choline
D) calcium
E) vitamin D

Question 54

In adulthood, excessive or inadequate intake of certain nutrients can pose health risks. Discuss these risk nutrients and their dietary effects resulting from high or low intakes.

Question 55

Nonspecific signs and symptoms resulting from insufficient or excessive intake of nutrients or energy are well-recognized risk factors for the development of _____.

A) metabolic imbalance
B) caloric dysfunction
C) insulin resistance
D) chronic diseases
E) blood pressure anomalies

Question 56

Access to healthy food is a feature of which social determinant of health?

A) education
B) social and community context
C) economic stability
D) health and health care
E) neighborhood and built environment

Question 57

The largest of all nutrition assistance programs is _____.

A) Meals on Wheels
B) Second Harvest food bank
C) Supplemental Nutrition Assistance Program (SNAP)
D) government extension educational program
E) soup kitchen-shelters

Question 58

Michelle is a 56-year-old moderately active female who weighs 182 pounds (82.6 kg) and is 5'5" (165 cm) tall. Use these benchmarks to answer the questions. Females: REE = (10 × weight in kg) + (6.25 × height in cm) − (5 × age) − 161
Sedentary = 1.2
Moderate activity = 1.55
Very active = 1.725
 
What is Michelle's estimated daily calorie expenditure?

A) 1416
B) 1528
C) 1752
D) 2195
E) 2450

Question 59

Which of the following nutrients is a cofactor in cellular and tissue integrity, protein synthesis, and mitochondrial energy production?

A) calcium
B) iron
C) magnesium
D) fiber
E) choline

Question 60

In 2018, a person was considered to live in poverty if his or her annual income was _____ or less.

A) $15,500
B) $18,500
C) $12,140
D) $13,570
E) $14,350

Question 61

Discuss the development and real-world application of dietary guidance systems. Name two components of the system.

Question 62

Discuss the two important cautions when applying the USDA food patterns consistent with the total diet approach.

Question 63

Discuss the Healthy People 2020 Social Determinants of health.

Question 64

Discuss the guidelines for and benefits of physical activity.

Question 65

Discuss the highlights of the "Sisters Together: Move More, Eat Better" program.

Question 66

Discuss the six stages of the continuum of nutritional health and their corresponding metabolic, physiological, or functional status.

Question 67

Multiple organizations have outlined guidelines identifying an urgent need to address obesity. List the dietary recommendations in adults to fight obesity.

Question 68

Discuss the four components of the Eating Competence Model.

Question 69

List the different nutrition programs that work to help hungry individuals and families gain food security.