exam 1 Flashcards Preview

2017 Health and nutrition > exam 1 > Flashcards

Flashcards in exam 1 Deck (31)
Loading flashcards...
1

Which of the following causes of death is directly related to nutrition?

a. Alzheimer's disease
b. suicide
c. stroke
d. pneumonia and influenza
e. sickle-cell anemia

c: stroke

2

Check My Work
Which of the following is a Healthy People 2020 objective?

a. Decrease the proportion of children, adolescents, and adults who are at a healthy weight.

b. Decrease the proportion of schools that require daily physical education for all students.

c. Reduce the death rates from influenza, sickle-cell anemia, lung disease, and accidents.

d. Increase vegetables, fruits, and whole grains and reduce solid fats and added sugars.

e. Eliminate very high food security among children in U.S. households.

d:Increase vegetables, fruits, and whole grains and reduce solid fats and added sugars.

3

What characteristic(s) or class best describes a carbohydrate?

a. organic, nutrient-yielding, nonessential

b. organic, nutrient-yielding

c. inorganic, nutrient-yielding

d. essential, organic

e. inorganic, essential

b. Organic, nutrient yielding

4

Bill eats one cup of yogurt every day for breakfast, lunch, and dinner and he also eats a lot of candy for dessert but he exercises every day and never eats more calories than he burns. What characteristic of a nutritious diet does Bill's diet display?
a. adequacy
b. balance
c. calorie control
d. variety
e. moderation

c: calorie control

5

What type of research uses the National Health and Nutrition Examination Surveys (NHANES)?
a. clinical studies
b. case studies
c. epidemiological studies
d. intervention studies
e. laboratory studies

c: Epidemiological studies

6

For a food to be labeled "low fat," it must contain _____.
a. less than 0.5 grams of fat per serving
b. 25% less fat than the usual product
c. 3 grams or less fat per serving
d. less than 95 mg of cholesterol per serving
e. 25% or less calories from fat

c: 3 grams or less fat per serving

7

Which of the following equals one ounce of the grains group?
a. 1 cup cooked pasta
b. 1 slice of bread
c. ½ cup oat cereal
d. 1 cup uncooked rice
e. 2 slices of whole-wheat bread

b: 1 slice of bread

8

Which of the following is NOT required by law to be listed on a food label?
a. ingredients of the product
b. common name of the product
c. name and address of the manufacturer, packer, or distributor
d. milligrams of phytochemicals per serving
e. iron per serving, expressed as a percentage of the Daily Value

d: mg of phyto chems

9

Which of the following people would NOT be covered by the DRI values?
a. Tim, a 20-year-old vegetarian
b. Karen, a 36-year-old pregnant woman
c. Joe, a 50 year old who has inflammatory bowel disease
d. Ann, a 5 year old who refuses to eat vegetables
e. Kelly, a 30-year-old woman who is an avid athlete

c: Joe, a 50 year old who has inflammatory bowel disease

10

A major guideline for healthy people is to keep fat intake within the range of _____ percent of total calories.
a. 10-20
b. 15-25
c. 20-40
d. 20-35
e. 25-40

d: 20-35%

11

Which of the following does NOT equal one cup from the fruits group?
a. ¼ cup dried fruit
b. 1 cup canned fruit
c. 1 cup banana slices
d. 1 cup sliced avocado
e. ½ cup dried fruit

a: 1/4 cup dried friut

12

You want to look up the appropriate DRI values for a client. Which characteristic is NOT needed to determine this value?
a. the client's age
b. the client's gender
c. the client's level of physical activity
d. whether or not the client is pregnant or lactating
e. whether or not the client is healthy or not

c: The clients level of physical activity

13

Food labels must state the contents of which of these nutrients expressed as a percentage of the Daily Values?
a. soluble fiber
b. sodium
c. vitamin K
d. vitamin B6
e. total calories

b: Sodium

14

For vegetables and protein foods, intakes should be divided among all the subgroups _____.
a. every day
b. at snack time only
c. at every meal
d. over a weeks time
e. over a months time

d: over a weeks time

15

The MyPlate educational tool has been designed to _____.
a. be used by professionals with nutrition training
b. create an alternative diet plan for individuals not wanting to use the USDA Food Patterns
c. help individuals who need to make major changes in their diet for chronic disease control.
d. substitute for the recommendations of the Dietary Guidelines for Americans in diet planning
e. help a diet-planning individual create a diet that more closely follows the USDA Food Patterns

e.

16

You are planning a meal that includes a hamburger on a bun, coleslaw, and French fries. Which of the following is the most nutrient-dense meal alternative?
a. fried chicken, baked potato, a roll, and canned pears
b. spare ribs, collard greens, cornbread, and fresh fruit salad
c. lean pork tenderloin, spinach salad, brown rice, and strawberries
d. baked salmon, baked beans, a roll, and vanilla ice cream with berries
e. cheeseburger on a bun, mixed nuts, and low-fat pudding

c

17

All blood leaving the digestive system is routed directly to the _____.
a. heart
b. liver
c. kidneys
d. colon
e. lymph

b: Liver

18

Which organ releases insulin when it detects a high concentration of the blood's sugar, glucose?
a. pancreas
b. liver
c. hypothalamus
d. kidneys
e. gallbladder

a: Pancreas

19

The sensations of hunger and appetite are perceived by the _____.
a. hypothalamus
b. brain's cortex
c. pituitary gland
d. spinal cord
e. pancreas

b: brains cortex

20

Within about 24 to 48 hours of eating, a healthy body digests and absorbs about _____ percent of the energy nutrients in a meal.
a. 45
b. 50
c. 65
d. 75
e. 90

e: 90

21

Bicarbonate is responsible for _____.
a. assisting in the absorption of vitamins
b. digesting lipids in the small intestine
c. emulsifying lipids in the colon
d. neutralizing the stomach acid that has reached the small intestine
e. acidifying the contents of the stomach to break protein-protein bonds

d

22

What is the primary function of the pyloric valve?
a. to regulate the movement of food into the stomach
b. to control the flow of chyme into the small intestine
c. opens to allow elimination of waste from the colon
d. opens to allow oxygenated blood to flow through the heart
e. regulates the release of gas from the colon

b

23

Your friend Annette complains of chronic heartburn. Which suggestion might be helpful to her?
a. Lie down after eating.
b. Drink liquids during meals.
c. Eat two large meals a day rather than several small meals.
d. Wear reasonably loose clothing and relax after eating.
e. Completely avoid coffee, chocolate, soft drinks, and alcohol.

e

24

Your friend Cindy complains to you that she has been constipated lately. Which suggestion would be LEAST beneficial for her long-term health?
a. Take a laxative.
b. Eat foods that provide adequate fiber.
c. Exercise regularly.
d. Drink plenty of fluids.
e. Take time to defecate even when you are busy.

a

25

Check My Work
What organs are responsible for excreting wastes generated by the cells of the body?
a. kidneys, bladder, and colon
b. kidneys, liver, lungs, and stomach
c. kidneys, liver, lungs, and bladder
d. liver, bladder, stomach, and colon
e. mouth, liver, and lungs

c:kidneys, liver, lungs, and bladder

26

Body tissues store excess energy in two forms. Which of the following is one of these forms of excess energy storage?
a. glycogen
b. fiber
c. muscle
d. liver
e. urine

a: glycogen

27

Frozen foods' nutrient content is most similar to what other type of food?
a. canned food
b. dried food
c. boiled food
d. fresh food
e. extruded food

d: Fresh food

28

The FDA has warned of unacceptably high levels of _____ in fish and other seafood.
a. arsenic
b. mercury
c. cyanide
d. PCBs
e. lead

b: mercury

29

Check My Work
What is the most appropriate way to prepare poultry stuffing?
a. Pack the stuffing tightly into the poultry cavity.
b. Mix wet and dry ingredients for stuffing the day before.
c. Bake at between 200 and 250 degrees Fahrenheit.
d. Insert the instant-read thermometer only into the poultry meat.
e. Cook until the stuffing center reaches 165 degrees Fahrenheit.

e

30

What microbe is likely to be found in raw and undercooked poultry, unpasteurized milk, and contaminated water?
a. Campylobacter
b. Clostridium perfringens
c. norovirus
d. Salmonella
e. Listeria

a: Campylobacter