Exam 1

Question 1

Which snack food exterts the most favorable effect on blood lipid levels?

a. ice cream
b. walnuts and almonds
c. pretzels
d. cheese and crackers
e. microwave popcorn

Answer 1

walnuts and almonds

Question 2

People who in the Mediterranean are have lower rates of heart disease. This is often attributed to

a. decrased sodium intake
b. high consumption of red meat
c. the liberal use of safflower oil
d. the fact that food manufacturers are not allowed to use trans-fats
e. the liberal use of olive oil

Answer 2

the liberal use of safflower oil.

Question 3

Trans -fatty acids are:

a. naturally found in some foods
b. beneficial to health
c. created by an oxidation reaction
d. essential
e. saturated

Answer 3

naturally found in some foods

Question 4

Sally eats meat bu wants to reduce her saturated fat and cholesterol intakes. Which of the following should Sally do?

a. Eat more eggs and less meat
b. Eat less meat and include more fruits, vegetables, and whole grains in her diet.
c. Eliminate dairy foods from her diet
d. Eliminate beef and pork from her diet.
e. Switch from fat-free milk to whole milk

Answer 4

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

Question 5

Excessive consumption of saturated fat or trans-fat may result in

a. weight loss due to poor absorption
b. an incrased risk of developing cardiovascular disease
c. reduced serum cholesterol levels
d. lower blood LDL levels
e. storage of the essential fatty acid, linoleic acid

Answer 5

an incrased risk of developing cardiovascular disease

Question 6

The Dietary Guidlines recommend:

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

Answer 6

consuming less cream, coconut oil, and shortening

Question 7

It is possible to consume too little fat

a. true
b. false

Answer 7

true

Question 8

To replace saturated with unsaturated fats in you diet, which of the following would you spread on a bagel at breakfast?

a. chocolate
b. margarine
c. peanut butter
d. butter
e. cream cheese

Answer 8

peanut butter

Question 9

Which of the following does not describe a function of fat?

a. it contributes to improved skin complexion
b. it is an essential constituent of cell membranes
c. it is a storage form of energy
d. it provies insulation to the body
e. it is the best source of energy for the brain

Answer 9

it is the best source of energy for the brain

Question 10

Which of the following is a sterol?

a. ketones
b. linolenic acid
c. lecithin
d. linoleic acid
e. testosterone

Answer 10

testosterone

Question 11

An unsaturated fat:

a. contains carbon chains of fewer than ten carbons
b. has no double bonds between its carbons
c. is solid at room temperature
d. lacks glycerol
e. is missing hydrogens within its fatty acids chains

Answer 11

is missing hydrogens within its fatty acids chains

Question 12

Which of the following food groups always contains fat?

a. fruits
b. grains
c. vegetables
d. dairy
e. meats

Answer 12

meats

Question 13

Five grams of fat provide ___ kcalories.

a. 100
b. 5
c. 20
d. 45
e. 65

Answer 13

45

Question 14

A 2000-kcolorie diet that provides 175 grams of carbohydrate provides:

a. an appropriate amount of carbohydrate
b. excessive protein
c. inadequate fiber
d. excessive carbohydrate
e. inadequate carbohydrate

Answer 14

inadequate carbohydrate

Question 15

The richest sources of starch are:

a. fruits
b. vegetables
c. soybeans
d. grains
e. legumes

Answer 15

grains

Question 16

Which of the following is a fiber found in all vegetables, fruits, and legumes?

a. leginins
b. mucilage
c. hemicelluose
d. pectin
e. cellulose

Answer 16

cellulose

Question 17

You are explaining the GI concept to a client with diabetes. Which factor should he focus on the least?

a. time of day the food was consumed
b. structure of the starch
c. amount of carbohydrate consumed
d. type of fiber in the food
e. manner in which the food was processed

Answer 17

time of day the food was consumed

Question 18

A food company wants to use a fiber to stablize its new product. Which of the following would be least likely to be considered?

a. mucilages
b. pectins
c. gums
d. cellulose
e. lignins

Answer 18

lignins

Question 19

The most familiar sourch of sucrose is:

a. table sugar
b. milk
c. meat
d. bread
e. fruit

Answer 19

table sugar

Question 20

Which of the following describes the effect a food has on blood glucose levels?

a. viscosity index
b. solubility factor
c. glycemic index
d. insulin index
e. glycemic load

Answer 20

glycemic index

Question 21

Cindy consumed 1 cup of vegetables, 1 cup of fruit, 5 ounces of whole grains, and 1 cup of legumes during the day. Cindy met the DV recommendation for fiber for the day.

a. true
b. false

Answer 21

true

Question 22

The glycemic index ranks carbohydrate foods based on their effect on:

a. blood cholesterol levels
b. weight
c. blood pressure
d. body fat percentage
e. blood glucose levels

Answer 22

blood glucose levels

Question 23

Which statement about excessive sugar consumption is true?

a. it causes cancer
b. it causes dental caries
c. it causes heart disease
d. it causes gallbladder inflammation
e. it causes hyperactive behavior in children

Answer 23

it causes dental caries

Question 24

A client consumes 2000 kcalories per day and 200 grams of carbohydrate. This person meets teh current dietary recommendation for carbohydrate intake.

a. true
b. false

Answer 24

false

Question 25

The nonnutritive sweetener that is unsafe for people with phenylketonuria is: a. neotame b. suralose c. accharin d. aspartame e. stevia

Answer 25

aspartame

Question 26

An example of a polysaccharide is: a. protein b. starch c. milk d. meat e. fruit

Answer 26

starch

Question 27

Vitamin E deficiencies in human beings are associated with: a. high fat diets b. use of vitamin K supplements c. low carbohydrate weight loss diets d. diseases of the pancreas e. strict vegetarian (vegan) diets

Answer 27

diseases of the pancreas

Question 28

Ascorbic acid is another name for: a. thiamin b. vitamin C c. vitamin E d. niacin e. vitamin B6

Answer 28

vitamin C

Question 29

Overconsumption of teh water-soluble vitamins will likely result in: a. no apparent change, because they are stored in the adipose tissues b. no apparent change, because they are excreted c. toxic accumulation in the liver d. a reserve supply, which all aid in the prevention of colds and infections e. a deficiency, beacuse excess vitamins will be excreted

Answer 29

no apparent change, because they are excreted

Question 30

Which of the following groups of people is most at rask for a primary deficiency of vitamin B12? a. athletes b. pregnant women c. the elderly d. infants e. vegans

Answer 30

vegans

Question 31

Thiamin is involves in: a. cell divison b. blood coagulation c. collagen formation d. energy metabolism e. formation of red blood cells

Answer 31

energy metabolism

Question 32

Vitamin E: a. protects vitamin A and polyunsaturated fatty acids from oxidation b. slows down the aging process c. activates blood clotting factors d. is needed by human beings as a dietary supplement because of the cariety of functions it has in the body e. functions as an effective anti-sterility agen in human beings

Answer 32

protects vitamin A and polyunsaturated fatty acids from oxidation

Question 33

The fat-soluble vitamins: a. are first absorbed into the lymph b. are less stable than the water-soluble vitamins c. are not essential d. are usually constituents of coenzymes e. are neeeded in frequent doses

Answer 33

are first absorbed into the lymph

Question 34

The absorption of iron from iron-containing foods can double or triple when eaten at the same meal woth foods containing: a. protein b. calcium c. phosphorous d. folate e. vitamin C

Answer 34

vitamin C

Question 35

The first signs of vitamin C deficiency appear in the: a. hair b. blood vessels c. bones d. fingernails e. digestive system

Answer 35

blood vessels

Question 36

Which vitamin can be used as pharmacological agent for the treatment of high cholesterol? a. niacin b. vitamin K c. vitamin C d. thiamin e. vitamin E

Answer 36

niacin

Question 37

Among the following, the best food sources for the water-soluble vitamins are: a. soy and potatoes b. oranges and cereals c. butter and vegetable oils d. sugar and cornstarch e. egg yolks and apples

Answer 37

oranges and cereals

Question 38

Which of the following may result from taking megadoses of vitamin C? a. scurvy b. gout c. increased excretion in urine d. gallstones e. weight gain

Answer 38

increased excretion in urine

Question 39

Riboflavin is used by the body to: a. facilitate energy metabolism b. maintain epithlial tissue c. synthesize niacin d. provide building material for red blood cells e. prevent the disease pellagra

Answer 39

facilitate energy metabolism

Question 40

The effects of a deficiency of vitamin D are most readily observed in the: a. cardiovascular system b. skeletal system c. muscular system d. epithelial tissue e. nervous system

Answer 40

skeletal system

Question 41

Which of the following provides the largest amount of protein? a. 1/2 cup cooked broccoli b. 1 cup of tofu c. 1 slice of bread d. 1 cup of milk e. 2 tablespoons peanut butter

Answer 41

1 cup of tofu

Question 42

What happens when the diet lacks an essential amino acid? a. the body will sythesize it b. a person's health will not be affected as long as carbohydrate and fat intake are adequate c. protein synthesis will be limited d. proteins will be made but they will be limited in that particular amino acid e. fatty acids will be substituted for the missing amino acid

Answer 42

protein synthesis will be limited

Question 43

Rick overconsumes animal-derived protein food sources. Which of the following is least likely to happen to him as a result? a. an increased risk of developing liver disease b. the worsening of existing kedney disease c. inadequate intake of fruits, egetables, and whole grains d. incrased risk of obesity e. an incrased risk of heart disease

Answer 43

an increased risk of developing liver disease

Question 44

An essential amino acid: a. must be supplied by the diet b. is not neccessary to the diet c. can be made from fat in the body d. includes alanine e. can be made form glucose in the body

Answer 44

must be supplied by the diet

Question 45

In setting the RDA for protein, the committe assumed that: a. protein will be of low quality b. other nutrients in the diet will be inadequate c. the RDA will applied to individuals with ususual metabolic needs d. proteins will be consumed together with adequate energy and other nutrients e. protein will be the main source of energy intake

Answer 45

proteins will be consumed together with adequate energy and other nutrients

Question 46

Which of the following is one of the essential amino acids? a. carnitine b. tyrosine c. phenylalanine d. hemoglobin e. alanine

Answer 46

phenylalanine

Question 47

Mary consumes approximately 1800 kcalories per day. If she wants to consume 15% of her kcalories from protein, how many grams would that be? a. 48 g/day b. 68 g/day c. 58 g/day d. 75 g/day e. 28 g/day

Answer 47

68 g/day

Question 48

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

Answer 48

proteins

Question 49

A person is in positive nitrogen balance during: a. an infection b. exercise c. adulthood d. growth e. old age

Answer 49

growth

Question 50

You are estimation you client's protein requirments. What information must you know in order to do this? a. weight b. age c. gender d. whether or not they smoke e. current protein intake

Answer 50

weight

Question 51

Which of the following would you be least likely to recommend to your vegan client who is trying to increase his calcium intake? a. fortified breakfast cereal b. deep orange and tellow fruits and vegetables c. legumes d. dark green, leafy vegetables e. fortified soy milk

Answer 51

deep orange and tellow fruits and vegetables

Question 52

Which of the following proteins helps the body maintain its resistance to disease? a. hormones b. hemoglobin c. antibodies d. collagen e. albumin

Answer 52

antibodies

Question 53

One of the reasons why acid-base balance is so important for the body is that: a. acid-base imbalances compromise growth in children b. acid-base imblances contribute to the destruction of hormones c. highly acidic conditions cause vital proteins to denature d. highly acidic conditions cause the destruction of certain fatty acids e. highly alkaline conditions cause excess iron loss

Answer 53

highly acidic conditions cause vital proteins to denature

Question 54

Which of the following statements about vitamins is true? a. they provide energy to the body b. they facilitate the release of energy from the other three organic nutrients c. they are inorganic d. they are all non-essential nutrients e. they are the medium in which all of the body's processes take place

Answer 54

they facilitate the release of energy from the other three organic nutrients

Question 55

The Nutrition Facts label must contain inforamtion about which minerals, according to labeling standards? a. zinc and potassium b. calcium and magnesium c. calcium and vitamin D d. calcium and iron e. iron and zinc

Answer 55

calcium and iron

Question 56

Your friend always refers to meat as protein. You try to correct her by stating that: a. protein is not the predominant nutrient in meat b. meat contains more carbohydrate than protein c. protein is an inorganic nutrient d. protein-rich foods are always high in fat e. practically all foods contain mixtures of the energy-yielding nutrients

Answer 56

practically all foods contain mixtures of the energy-yielding nutrients

Question 57

Which of the following does not yield energy for the body? a. protein b. fat c. carbohydrate d. vitamins e. alcohol

Answer 57

vitamins

Question 58

The kcalorie content of a food depends on how much it contains of each of the following: a. protein, fat, and minerals b. carbohydrate, fat, and protein c. carboydrate, fat, and vitamins d. carbohydrate, fat, and minerals e. fat, vitamins, and minerals

Answer 58

carbohydrate, fat, and protein

Question 59

A set of nutrient standards designed strictly for use on food labels is called the: a. daily values b. myplate guidlines c. recommended dietary allowances d. nutrient claims e. dietary reference intakes

Answer 59

daily values

Question 60

"Calcium builds strong bones" is an example of: a. qualified healthy claims b. unsupported claims c. scientific evidence d. structure-function claims e. nutrient claims

Answer 60

structure-function claims

Question 61

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

Answer 61

a simple conclusion drawn form a complex study

Question 62

Which healthy claim linking nutrients and food constituents to disease is not reliable? a. Zinc enhances immune system response b. folate reduces neural tube defects risk c. calcium reduces osteoporosis risk d. sodium reduces hypertension risk e. vegetables reduce cancer risk

Answer 62

Zinc enhances immune system response

Question 63

Many Americans enjoy turkey and pumkin pie at Thanksgiving due to: a. emotional state b. values c. habit d. associations e. age

Answer 63

associations

Question 64

Vitamins provide ___ kcalories per gram. a. 7 b. 9 c. 0 d. 4 e. 27

Answer 64

0

Question 65

Dietary Reference Intakes may be used to: a. specify the minimum daily intake of all nutrients b. assess dietary nutrient adequacy c. design weight-loss plans d. treat persons with diet-related illnesses e. make nutrient recommendations for adults only

Answer 65

assess dietary nutrient adequacy

Question 66

To be labeled as "healthy," a food must be low in total, saturated, and tans fat, cholesterol, and sodium, and contain at least what percentage of DV for vitamin A, vitamin C, iron, calcium, protein, or fiber? a. 5 b. 10 c. 50 d. 20 e. 15

Answer 66

10

Question 67

The hallucinations commonly experienced during withrdrawal from alcohol intoxication are believed to be due to a deficiency of: a. iron b. potassium c. magnesium d. calcium e. phosphorus

Answer 67

magnesium

Question 68

People who regularly take prescription drugs such as steroids and diuretics are at risk for a deficiency of: a. iodine b. potassium c. calcium d. chloride e. selenium

Answer 68

potassium

Question 69

Which of the following is true of phosphorus? a. it is not necessary for growth b. it is rquired for the syntheis of sulfur-containing compunds c. it participates in the transfer of energy during cellular respiration d. only limited amounts are found with calcium in bones and teeth e. it aids in blood glucose regulation

Answer 69

it participates in the transfer of energy during cellular respiration

Question 70

A person must have water in his or her diet: a. in order to prevent water intoxication b. because the kidneys must excrete a minimum amount of water as urine to rid the body of wastes c. in order to take in minerals d. because the kidneys exert no control over the amount of water excreted in the urine e. to prevent vitamin imbalances in the body

Answer 70

because the kidneys must excrete a minimum amount of water as urine to rid the body of wastes

Question 71

The percentage of dietary iron normally absorbed is about: a. 70-80% b. 35-65% c. 90-100% d. 10-15% e. 25-50%

Answer 71

10-15%

Question 72

Which of the following is a trace mineral? a. iron b. calcium c. sulfur d. magnesium e. potassium

Answer 72

iron

Question 73

A person who is severly lacking in which of the following may experience a sulfur deficiency? a. vitamins b. sodium c. fatty acids d. carbohydrate e. protein

Answer 73

protein

Question 74

In the U.S., low iron intake is often associated with: a. low carbohydrate intake b. low intake of fruits and vegetables c. high protein intake d. high sugar and fat intakes e. pregnancy

Answer 74

high sugar and fat intakes

Question 75

Which of the following body processes is not dependent upon the presence of calcium in the body fluids? a. transport of oxygen in the blood b. secretion of hormones c. blood clotting d. transmission of nerve impulses e. muscle contractions

Answer 75

transport of oxygen in the blood

Question 76

Almost all (99%) of the calcium in the body is used to: a. provide rigidity for the bones b. reduce inflammation in the tissues c. provide energy for cells d. regulate muscle contraction e. regulate the transmission of nerve impulses

Answer 76

provide rigidity for the bones

Question 77

Of the foods listed, the best sources of phosphorus is: a. noodles b. lettuce c. pears d. tofu e. chicken

Answer 77

chicken

Question 78

Which of the following would be least likely to cause a magnesium deficiency? a. constipation b. malnutrition c. vomiting d. diarrhea e. alcohol abuse

Answer 78

constipation

Question 79

High intakes of which of the following interfere with copper absorption and can lead to a deficiency? a. zinc b. chromium c. sodium d. manganese e. iron

Answer 79

zinc

Question 80

The best advice to give a healthy person eating a typical diet who is considering a supplement to improve his health is: a. choose a supplement that has been approved by the FDA b. buy supplements that have the USP symbol on the label for assurance of safety and effectiveness c. choose a "natural" or "organic" supplement d. spend your money on fruits, vegetables, whole grains, lean meats, and milk products instead e. choose a supplement that contains that Tolerable Upper Intake Level for maximum effectiveness

Answer 80

spend your money on fruits, vegetables, whole grains, lean meats, and milk products instead

Question 81

Lecithins and other phospholipids in the body function as emulsifiers a. true b. false

Answer 81

true