Final Review

Question 1

The following type of iron is easier to absorb and is typically found in animal food sources.

Answer 1

Heme Iron

Question 2

Potassium is abundant in ___ and ___, which are typically low in the American Diet.

Answer 2

Fruits and Vegetables

Question 3

Water is a universal _____ meaning a substance that dissolves another substance like glucose or sodium and holds it in a solution.

Answer 3

Solvent

Question 4

An increase in this mineral can increase the incidence of blood pressure or Hypertension.

Answer 4

Sodium

Question 5

The CDRR for Sodium for adults is ____.

Answer 5

2300 mg

Question 6

The following population(s) is (are) higher risk for iron deficiency.

Answer 6

All of the answers are correct
- Adolescents
- Pregnant women
- Infants
- Toddlers

Question 7

Calcium and Phosphorous come together to form ____ crystals, which gives rigidity to bones and teeth.

Answer 7

Hydroxyapatite

Question 8

Which of the following elements stabilizes bones and makes teeth resistant to decay?

Answer 8

Fluoride

Question 9

Goiter is caused by ___ deficiency.

Answer 9

Iodine

Question 10

Iron is a part of ___, the protein that carries oxygen in red blood cells through your vascular system.

Answer 10

Hemoglobin

Question 11

True or False:
Atherosclerosis has no effect on raising blood pressure.

Answer 11

False

Question 12

True or False:
Type 2 diabetes is characterized by the inability of the pancreas to produce adequate insulin.

Answer 12

False

Question 13

The diet most often associated with preventing heart disease is the:

Answer 13

Mediterranean Diet

Question 14

Identify the hormone that is taken as daily injections to maintain blood glucose levels for type 1 diabetes.

Answer 14

Insulin

Question 15

Which of the following is a valid recommendation for reducing cancer risk?

Answer 15

Consume a diet that is rich in whole foods

Question 16

Which individual is at the highest risk of developing atherosclerosis?

Answer 16

Jack, a 45-year old man who regularly consumes red meat

Question 17

All of the following dietary factors protect us against CVD except:

Answer 17

Saturated fatty acids

Question 18

What is not one of the risk factors for CVD?

Answer 18

The Mediterranean diet

Question 19

True or False:
Obesity is a risk factor for certain cancers such as those for the colon, breast, endometrium, pancreas, and kidney.

Answer 19

True

Question 20

What is the root cause of most forms of Cardiovascular Disease (heart disease)?

Answer 20

Plaque formation in the arteries

Question 21

Which of the following BMI ranges indicates Underweight?

Answer 21

BMI less than 18.5

Question 22

Which of the following BMI ranges indicates Obese?

Answer 22

BMI 30 or higher

Question 23

The proportions of muscle, bone, fat, and other tissue that make up a person’s body weight is defined as:

Answer 23

Body Composition

Question 24

Which of the following hormones is released by the stomach cells to stimulate appetite?

Answer 24

Ghrelin

Question 25

The appetite-suppressing hormone produced by the adipose tissues is called ___.

Answer 25

Leptin

Question 26

In regards to "Energy In vs Energy Out" for weight loss, Energy Out refers to:

Answer 26

Calories burned during exercise

Question 27

The rate at which the body uses energy to support its basal metabolism is called the:

Answer 27

Basal Metabolic Rate

Question 28

The following factor can increase your Basal Metabolic Rate:

Answer 28

All of the answers are correct - Being younger - Being taller - Actively growing

Question 29

Body Mass Index (BMI) is used to measure:

Answer 29

The comparison of a person's weight to their height

Question 30

"Satiation" describes a feeling of:

Answer 30

Fullness

Question 31

Nerve stretch receptors in the ____ signal its distension after a meal, signaling the hypothalamus in the process of registering fullness.

Answer 31

Stomach

Question 32

_____ states that the body's regulatory controls tend to maintain a particular body weight over time.

Answer 32

Set Point Theory

Question 33

The following factor(s) is (are) responsible for obesity.

Answer 33

Both are true - Genetics - Environmental Factors

Question 34

True or False: The cause of obesity is linked to just one gene, and is not multi-factorial.

Answer 34

False

Question 35

Addiction involves the neurotransmitter ______, which stimulates the reward areas of the brain.

Answer 35

Dopamine

Question 36

____ are low-income communities where many people do not own cars and live more than a mile from a supermarket.

Answer 36

Food Deserts

Question 37

An example of built environment which would be bad for your health is:

Answer 37

All of the answers are correct - No sidewalks to walk on - Unsafe stairwells - Air laden with carbon monoxide

Question 38

The 'expiration date" is:

Answer 38

The last day the food should be consumed

Question 39

Food producers create ____ plans to help identify and correct "critical control points," potential hazards in the food chain

Answer 39

HACCP

Question 40

_____ is the treatment of milk, juices, or eggs with heat, to kill certain pathogenic microbes.

Answer 40

Pasteurization

Question 41

Which of the following is not one of the three conditions needed for pathogens to thrive?

Answer 41

Cool Temperatures 20 degrees F to 40 degree F

Question 42

Which of the following food(s) are high risk for foodborne illness/bacterial growth

Answer 42

All are correct - Raw Sprouts - Unpasteurized juices - Raw milk products

Question 43

True or False: If you see that the "sell by" date on a product has already past, it means the food may still be safe for consumption, it depends on how long past it is.

Answer 43

True

Question 44

An illness transmitted to human beings by food or water, also known as "food poisoning" is called:

Answer 44

Foodborne illness

Question 44

The temperature “danger zone”, at which bacteria are more likely to multiply, is:

Answer 44

a) 40 – 140 degrees Fahrenheit

Question 45

Which of the following food(s) are high risk for foodborne illness/bacterial growth

Answer 45

All are correct - Eggs - Ground meats - Stuffed poultry

Question 46

The contamination of food through exposure to utensils, hands, or other surfaces that were previously in contact with contaminated food is called:

Answer 46

Cross contamination

Question 47

The following cause(s) contribute(s) to sports anemia:

Answer 47

All of the answers are correct - Red blood cell destruction - Low dietary Iron intake - Increased Iron demand

Question 48

Aerobic training benefits the:

Answer 48

All of the answers are correct - Lungs - Blood - Heart

Question 49

The following macronutrient is vital for activity because it gives quick energy and sustained energy via glycogen:

Answer 49

Carbohydrates

Question 50

A reduction in size of a muscle from not using it is called:

Answer 50

Atrophy

Question 51

An increase in the size of a muscle in response to using it is known as:

Answer 51

Hypertrophy

Question 52

The following minerals: sodium, potassium, and chloride are known as the ______________, which help maintain fluid balance, and regulate chemical reactions in the body.

Answer 52

Electrolytes

Question 53

An acute and life-threatening reaction to heat buildup in the body is defined as

Answer 53

Heat Stroke

Question 54

The way you train affects glycogen use by:

Answer 54

- burning more fat at higher intensities when you're trained harder. - adapting to the exercise by storing more glycogen when you've trained harder.

Question 55

The following is the recommended guideline for strength activity:

Answer 55

2 or more days per week