Chapter 2

Question 1

Second only to not using tobacco products, __________ may be the most important lifestyle factor to reduce cancer risk.

A. Meeting physical activity guidelines throughout life
B. Maintaining a healthy body weight throughout life
C. Consuming a diet high in fruit, vegetables, whole grains, and limiting red meat.
D. Avoiding alcohol

Answer 1

B. Maintaining a healthy body weight throughout life

Question 2

Plausible mechanisms of body fatness that influence cancer risk include:

A. Insulin resistance and elevated IGF-1
B. Increase estrogen production within adipose tissue 
C. Increased leptin levels
D. Decreased adiponectin levels
E. Low-grade inflammation
F. All of the above

Answer 2

F. All of the above

Question 3

Plausible mechanisms which physical activity could influence cancer risk include all except:

A. Calorie balance
B. Improved insulin sensitivity 
C. Decreased sex steroid hormones
D. Increasing gut transit time
E. Improved immune function. 
F. Adequate vitamin D levels due to sun exposure

Answer 3

F. Adequate vitamin D levels due to sun exposure

Question 4

People who eat red meat should consume less than how many ounces a week?
A. 10 ounces
B. 15 ounces
C. 18 ounces
D. 20 ounces

Answer 4

C. 18 Ounces

Question 5

Mechanisms by which breastfeeding may protect against breast cancer include:
A. Elimination of cells with potential DNA damage through exfoliation of breast tissue during Lactation.
B. A major apoptosis of epithelial cells at the end of breastfeeding.
C. Breastfeeding leads to amenorrhea, reducing lifetime exposure to estrogen.
D. All the above

Answer 5

D. All the above

Question 6

True or False: Evidence does not support the use of dietary supplements as an effective strategy to reduce cancer risk.

Answer 6

True

Question 7

There is convincing evidence that red and processed meat are causes of ...?
A. Prostate cancer
B. Esophageal Cancer
C. Breast Cancer
D. Colorectal Cancer

Answer 7

D. Colorectal Cancer

Question 8

True or False: Consuming as little as the current recommendation for one standard drink per day increases a women’s risk of breast cancer.

Answer 8

True

Question 9

Salt and salt-preserved foods are probably a cause of...
A. Esophageal cancer
B. Stomach Cancer
C. Colorectal cancer
D. Mouth cancer

Answer 9

B. Stomach Cancer

Question 10

True and False: People with hormonal cancers like breast, endometrial or prostate cancer should avoid soy foods

Answer 10

False

Question 11

True and False: Non-starchy veg. & fruits protect against cancers of the mouth, pharynx, larynx, esophagus, stomach & lung.

Answer 11

True

Question 12

What is not a recommendation of AICR/WRCF?
A. Be lean as possible
B. Be physically active
C. Increase consumption of red meat & processed meat to > 18oz a week
D. Aim to meet nutritional needs through diet alone.

Answer 12

C. Increase consumption of red meat & processed meat to > 18 oz a week

Question 13

AICR recommends that waist circumference be no larger than _____ inches in men and _____ inches in women.

a) . 38 in, 33 in
b) . 35 in, 37 in
c) . 33.5 in, 38 in
d) . 37 in, 31.5 in

Answer 13

d) 37 in, 31.5 in

Question 14

Calcium supplements at levels above ______mg increases prostate cancer risk

a) . 2,000 mg
b) . 1,200 mg
c) . 1,500 mg
d) . 1,000 mg

Answer 14

c) 1,500 mg

Question 15

What are AICR recommendations for cancer prevention/survivorship with regards to salt and sodium?
A. No recs
B. Limit consumption of processed foods with added salt to ensure intake less than 6g (2.4 g sodium) per day
C. 8 grams or less per day
D. Avoid all salt

Answer 15

B. Limit consumption of processed foods with added salt