Exam 1

Question 1

Which nutrient does not provide energy?

Answer 1

Vitamins

Question 2

Which element is found in protein but is not found in carbohydrates and lipids?

Answer 2

Nitrogen

Question 3

How many calories per gram are supplied by fats and oils?

Answer 3

9

Question 4

A kilocalorie is the amount of heat energy it takes to raise the temperature of 1 g of water 1 degree Celsius. T or F

Answer 4

False

Question 5

How many calories are in food that contains 12 g carbohydrate, 3 g alcohol, 0 g fat, and 3 g protein?

Answer 5

81

Question 6

Animal sources, such as meat, seafood, dairy products, and eggs, supply about two-thirds of the protein intake for most people around the world. T or F

Answer 6

False

Question 7

Foods are selected based mainly on what?

Answer 7

appetite

Question 8

Anthropometric assessment involves measuring what?

Answer 8

Skinfold thickness

Question 9

Biochemical assessment involves measuring what?

Answer 9

Concentrations of nutrients in the blood

Question 10

Genes direct the growth, development, and maintenance of cells. T or F

Answer 10

True

Question 11

Which disease has a genetic link?

Answer 11

diabetes, osteoporosis, and cancer

Question 12

The risk of developing a specific genetic disease is high if you have 2 or more 1st-degree relatives with the disease, especially if the disease occurred before age 50 to 60 years. T or F

Answer 12

True

Question 13

which type of study examines disease in populations?

Answer 13

Epidemiological study

Question 14

Which type of study follows a healthy population, looking for the development of diseases?

Answer 14

Cohort study

Question 15

Which statement is false about the Dietary Supplement Health and Education Act (DSHEA)?

Answer 15

DSHEA causes the FDA to regulate herbal supplements as rigorously as it does drugs

Question 16

What dietary standard is set at a level that meets the needs of practically all healthy people?

Answer 16

RDA

Question 17

Which dietary standard is set at a level that meets the needs of about half of all healthy people?

Answer 17

Both EAR and EER

Question 18

Reference Daily Intakes are standards established for Nutrition Facts panels for energy-producing nutrients. T or F

Answer 18

False

Question 19

Most people should aim to keep their intake of which nutrient at or below 100% Daily Value?

Answer 19

Total Fat

Question 20

Foods that are a “good source” of a nutrient must contain at least what% Daily Value of that nutrient?

Answer 20

10%

Question 21

Which factor affects nutrient levels in food?

Answer 21

Food processing, plant variety, and ripeness when harvested

Question 22

A food’s energy density is determined by comparing its calorie content with the weight of the food. T or F

Answer 22

True

Question 23

The FDA publishes the Dietary Guidelines for Americans. T or F

Answer 23

False

Question 24

Which is true about the Dietary Guidelines for Americans?

Answer 24

They are foundation of the U.S government’s nutrition policy, designed to reduce the risk of obesity and hypertension, and guide government programs such as the USDA’s school lunch program.

Question 25

Which food group is missing from this meal: cheese sandwich, macaroni, salad, and orange juice?

Answer 25

Vegetables group and protein group

Question 26

MyPlate recommends that at least 75% of the foods from the grains group should be whole grains. T or F

Answer 26

False

Question 27

MyPlate recommends making at least half your plate fruits and vegetables. T or F

Answer 27

True

Question 28

Which vegetables tend to be good sources of iron, calcium, folate, and vitamins A and C?

Answer 28

Dark-green vegetables

Question 29

Which of the following is a sign of malnutrition caused by insufficient food and nutrient intake?

Answer 29

Stunted growth, wasting (loss of fat and muscle tissue), and increased susceptibility to infection

Question 30

About what% of U.S. households are food insecure?

Answer 30

10%

Question 31

The Supplemental Nutrition Assistance Program benefits what?

Answer 31

Low-income households that meet eligibility guidelines

Question 32

Populations disproportionately affected by hunger and malnutrition include what?

Answer 32

Preschool children and women

Question 33

The main use of genetically modified foods is to what?

Answer 33

Confer herbicide resistance to selected crops

Question 34

Which of the following statements about organic foods is not true?

Answer 34

They are always more nutritious than conventionally raised foods.

Question 35

In the U.S., almost all fruits, vegetables, and grains are genetically modified using modern techniques of biotechnology. T or F

Answer 35

False

Question 36

Which of the following statements about food irradiation is true?

Answer 36

Irradiation can be used to destroy pathogens in food, such as Salmonella bacteria

Question 37

Food additive use and safety are regulated mainly by the what?

Answer 37

FDA

Question 38

Listeria monoctogenes

Answer 38

Multiplies at refrigerator temperatures; deli meats are a typical source

Question 39

Clostridium perfringens

Answer 39

Anaerobic; meats, casseroles, and gravies are typical sources

Question 40

Salmonella spp.

Answer 40

Leading bacterial foodborne pathogen: raw and undercooked meat and poultry are typical sources

Question 41

Noroviruses

Answer 41

Cause of millions of cases of "stomach flu" each year

Question 42

The temperature danger zone is what?

Answer 42

41 degrees to 135 degrees (5 degrees to 57 degrees C)

Question 42

Aflatoxin is produced by a mold that grows most often on what?

Answer 42

Peanuts and corn

Question 43

Thawing foods, such as chicken, on the counter overnight is a safe food handling practice. T or F

Answer 43

False

Question 44

Which of the following statements about pesticides is not true?

Answer 44

Washing produce removes all pesticide residues

Question 45

The food most likely to contain mercury, dioxins, or PCBs is what?

Answer 45

Fish from rivers, streams, and lakes

Question 46

What is the smallest functional unit of the human body?

Answer 46

Cell

Question 47

Most digestive enzymes are produced in the what?

Answer 47

Small intestine and pancreas

Question 48

The coordinated squeezing and shortening of the muscles of the GI tract is called what?

Answer 48

Peristalsis

Question 49

Which part of the digestive system normally houses the largest number of bacteria?

Answer 49

Large intestine

Question 50

The main role of the stomach in digestion and absorption is to what?

Answer 50

Mix ingested foods to form chyme

Question 51

Villi are found mainly in the what?

Answer 51

Small intestine

Question 52

Which of the following is known to prevent or treat diarrhea in developing countries?

Answer 52

Oral rehydration therapy, supplemental zinc, and prevention of malnutrition

Question 53

Serious liver disease is most likely to result in malabsorption of what?

Answer 53

Fat

Question 54

The hormone what stimulates the release of pancreatic enzymes and bile from the gallbladder?

Answer 54

Cholecystokinin

Question 55

The last section of the small intestine, know as the what, is where what is absorbed and recirculated to the liver?

Answer 55

ileum; bile

Question 56

What are absorbed in the large intestine?

Answer 56

Water and electrolytes

Question 57

Probiotics may be most useful in treating what?

Answer 57

Diarrhea

Question 58

Which of the following digestive disorders is caused by the bacterium Helicobacter pulori?

Answer 58

Peptic ulcer

Question 59

Nonalcoholic fatty liver disease is common in adults and can cause liver swelling, inflammation, and scarring. T or F

Answer 59

False

Question 60

Stomach

Answer 60

Hydrochloric acid

Question 61

Pancreas and Small intestine

Answer 61

Sodium bicarbonate

Question 62

Liver

Answer 62

bile

Question 63

Small intestine

Answer 63

CCK

Question 64

Small intestine

Answer 64

Brush border enzyme