Ch 01 Flashcards
Nutrients are _____ that are critical to human growth and functioning.
A) groups of amino acids
B) chemical substances or compounds
C) foods we eat
D) supplements
B) chemical substances or compounds
There are _____ groups of nutrients found in foods.
A) 4
B) 6
C) 7
D) 9
B) 6
Energy nutrients are referred to as ____.
A) macronutrients
B) minerals
C) vitamins
D) water
A) macronutrients
“Organic” refers to nutrients containing ____.
A) carbon and hydrogen
B) nitrogen
C) oxygen and helium
D) hydrogen only
A) carbon and hydrogen
Alcohol ____.
A) provides 7 kilocalories per gram
B) is considered a nutrient
C) supports regulation of body functions
D) is considered a drug and a toxin
D) is considered a drug and a toxin
Which is the primary source of fuel for the human body?
A) carbohydrates
B) fats
C) proteins
D) lipids
A) carbohydrates
Lipids provide ___ kilocalories per gram.
A) 4
B) 6
C) 7
D) 9
D) 9
Vitamins ____.
A) provide kilocalories/energy
B) occur only in foods
C) must be taken as supplements
D) are micronutrients
D) are micronutrients
Forty (40) grams of carbohydrate contain ____ kilocalories.
A) 120
B) 160
C) 210
D) 360
B) 160
Which of the following are an important energy source during rest and low-to-moderate intensity exercise?
A) Fluids
B) Proteins
C) Amino acids
D) Lipids
D) Lipids
Dietary Reference Intakes (DRIs) are designed for ____.
A) everyone in the United States
B) only healthy people
C) curing deficiency diseases
D) treating chronic diseases
B) only healthy people
Dietary Reference Intakes (DRIs) consist of the following values except:
A) Adequate Intake (AI)
B) Estimated Average Requirement (EAR)
C) Recommended Dietary Allowances (RDA)
D) Daily Values (DV)
D) Daily Values (DV)
Tolerable Upper Intake Level (UL) is _____.
A) the highest average daily nutrient intake level not likely to pose a health risk
B) defined for all nutrients
C) designed for high level athletic performance
D) the guideline established for healthy weight management programs
A) the highest average daily nutrient intake level not likely to pose a health risk
The Estimated Average Requirement (EAR) represents a nutrient intake level that meets the requirement of _____ of healthy individuals in a particular group.
A) 25%
B) 50%
C) 80%
D) 100%
B) 50%
The Estimated Energy Requirement (EER) is defined as the _____.
A) average dietary energy intake for a healthy adult
B) intake for a particular macronutrient
C) amount of energy to prevent chronic diseases
D) minimum of carbohydrates to sustain energy requirements
A) average dietary energy intake for a healthy adult
Clinical trials include two groups, an experimental group and a/an ____ group.
A) control
B) placebo
C) epidemiological
D) case study
A) control
A technique to assess an individual’s nutrient and energy intake is to collect the following information:
A) list of traditional foods
B) diet record
C) annual family income
D) family food budget
B) diet record
A 24 hour dietary recall ____.
A) reveals a subject’s eating patterns over time
B) identifies all nutrient deficiencies
C) gives an indication of a person’s typical intake
D) relies on a subject’s memory
D) relies on a subject’s memory
Diet records _____.
A) list all foods and beverages consumed over a specified period
B) include only foods that are weighed or measured
C) provide objective data
D) are oral, not written, records
A) list all foods and beverages consumed over a specified period
Which of the following is true about anthropometric assessments?
A) They provide subjective data in a study.
B) Anyone can take the measurements accurately.
C) They are compared to standards specific for age and gender.
D) The most common measurements are body fat and lean body mass.
C) They are compared to standards specific for age and gender.
A very valid source of nutrition information is _____.
A) news articles
B) science journals
C) TV programs
D) health magazines
B) science journals
A clear characteristic of a legitimate and qualified nutrition expert is ____.
A) a bachelor’s degree
B) completion of a supervised clinical workshop
C) a Nutritionist title
D) a Registered Dietitian (RD) credential
D) a Registered Dietitian (RD) credential
Nutrition professionals work in _____.
A) local communities
B) research labs
C) hospitals
D) a variety of settings
D) a variety of settings
The leading federal agency that protects the health and safety of people in the United States is the _____.
A) Centers for Disease Control and Prevention (CDC)
B) U.S. Department of Agriculture (USDA)
C) National Health and Nutrition Examination Survey (NHANES)
D) Behavioral Risk Factor Surveillance System (BRFSS)
A) Centers for Disease Control and Prevention (CDC)
A situation in which an individual’s nutritional status is out of balance is called ____.
A) undernutrition
B) overnutrition
C) malnutrition
D) hyponutrition
C) malnutrition
___ is the amount of energy required to raise the temperature of of 1kg of water by 1 degree C.
Kilocalorie
___ and ___ are the primary energy sources for the human body.
Carbohydrates and Lipids
Most ___ soluble vitamins need to be consumed daily.
Water
Our body can store ___ soluble vitamins.
Fat
___ is the daily nutrient intake level that meets requirements of 97-98% of healthy individuals in a particular group.
RDA
___ studies indicate relationships, but not cause and effect.
Observational
T/F
The RDA represents the highest daily nutrient intake level that is not associated with health risks.
False
T/F
An epidemiological study is a clinical trial in which a large population participates as members of the experimental and control groups.
False
___ support tissue growth, repair, and maintenance.
Proteins
___ provide us with fat-soluble vitamins and essential fatty acids in addition to storing large quantities of energy.
Lipids
___ are composed of carbon, hydrogen, and oxygen. They are the primary energy source for the human body, particularly for the brain.
Carbohydrates
What are the 6 essential nutrients?
- Carbohydrates
- Lipids
- Protein
- Vitamins
- Minerals
- Water
Christopher’s lunch contains 121 grams of carbohydrate, 40 grams of protein, and 25 grams of fat. What percent of kilocalories (kcal) in this meal come from fat?
A) 19%
B) 26%
C) 34%
D) 42%
B) 26%
Which of the following are examples of carbohydrate-rich foods?
A) butter and corn oil
B) beef and pork
C) wheat and lentils
D) bacon and eggs
C) wheat and lentils
Alcohol is not considered a ___ because it does not support body regulation, or tissue repair or rebuilding.
A) kilocalorie
B) carbohydrate
C) nutrient
D) wellness factor
C) nutrient
An RDA is established based on the:
A) DRI.
B) EAR.
C) UL.
D) AI.
B) EAR.
The AMDR for fat is:
A) 20-35%.
B) less than 10%.
C) 10-35%.
D) 45-65%.
A) 20-35%.
The AMDR for protein is:
A) 20-35%.
B) less than 10%.
C) 10-35%.
D) 45-65%.
C) 10-35%.
Which of the following is NOT considered to be a true anthropometric test factor?
A) height
B) body composition
C) weight
D) waist circumference
B) body composition
The type of study that is used in assessing nutritional habits, disease trends, and other health phenomena of large populations, and determining factors that influence those phenomena, is called a(n):
A) case controlled study.
B) clinical trial.
C) observational study.
D) animal study.
C) observational study.
