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NUTRITION COACH > Chapter 4: Food Preference and Influence > Flashcards

Chapter 4: Food Preference and Influence Flashcards

1
Q

1.Which of the following is the leading cause of death?

Breast cancer

Heart disease

Obesity

Diabetes

A

Heart disease

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2
Q

2.What is the leading contributor to preventable death?

Obesity

Drinking

Smoking

Suicide

A

Smoking

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3
Q

3.What kind of condition is health?

Inert

Stagnant

Static

Dynamic

A

Dynamic

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4
Q

4.Non-communicable diseases are also known as which of the following?

Chronic diseases

Infectious diseases

Genetic diseases

Palliative diseases

A

Chronic diseases

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5
Q

5.Which of the following best describes chronic diseases?

a.They are of short duration.

b.They are of long duration.

c.They are isolated to cardiovascular conditions.

d.They are infectious and transmitted through the air.

A

b.They are of long duration.

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6
Q

6.Communicable diseases are which of the following?

Genetic and inherited from birth

Due to poor nutrition choices

Passed from person to person

Caused by smoking and unhealthy lifestyle habits

A

Passed from person to person

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7
Q

7.Non-communicable diseases are which of the following?

A premature death sentence

Cureable with traditional medicines

Transmitted via saliva

The first leading cause of death

A

The first leading cause of death

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8
Q

8.How many dimensions of wellness are there?

a.Three

b.Six

c.Five

d.Four

A

b.Six

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9
Q

9.Which of the following best defines wellness?

The overall feeling of health one perceives they have

The overall quality of health one is experiencing, especially as an actively sought lifestyle that leads to optimal health and well-being

The overall diagnosis of health one is given by friends and family

The overall infirmity one is experiencing as defined by how often medical attention is necessary

A

The overall quality of health one is experiencing, especially as an actively sought lifestyle that leads to optimal health and well-being

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10
Q

10.Intellectual wellness implies which of the following?

a.Constant learning

b.High IQ

c.Superior knowledge

d. Lack of knowledge

A

a.Constant learning

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11
Q

11.The association between diet and disease is which of the following?

a.Lacking correlation

b.The subject of controversy

c.Not well understood

d.Well understood

A

d.Well understood

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12
Q

12 Which of the following is true in regards to obesity-related conditions?

They are one of the leading preventable causes of death.

They are the least likely cause of premature death.

They are a problem, but don’t cause disease.

They are not associated with preventable disease.

A

They are one of the leading preventable causes of death.

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13
Q

13.Which of the following is a tip for a health-supporting diet?

Follow a diet that is highly rigid and controlled.

Follow a diet that is low in saturated fat.

Eat foods that are highly palatable.

Include lots of processed meats in your diet.

A

Follow a diet that is low in saturated fat.

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14
Q

14.A heart-healthy dietary recommendation includes which of the following?

Eating less whole grains

Eating more processed meats

Reducing sodium intake

Eating less fruits and vegetables

A

Reducing sodium intake

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15
Q

15.Which of the following is true about portion sizes in America during the past decade?

a.They have dramatically reduced.

b.They have not changed.

c.They have changed little.

d.They have increased dramatically.

A

15.Which of the following is true about portion sizes in America during the past decade?

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16
Q

16.Dietary habits associated with a lower incidence of cancer rates include which of the following?

Eating foods low in antioxidants

Eating high glycemic index foods

Eating foods high in antioxidants

Decreasing dietary calcium intake

A

Eating foods high in antioxidants

17
Q

17.Which of the following is true about the link between type-2 diabetes and diet?

It is proven and no longer studied

The link between them is very weak.

It is not known.

They have a very strong connection.

A

They have a very strong connection.

18
Q

18.

A
19
Q

19

A
20
Q
  1. How does basal metabolic rate change with age?

Does not change

Changes little

Increases

Decreases

A

Decreases

21
Q

21.Older adults tend to have which of the following?

Lower dietary intake of vitamins

Higher intake of minerals not vitamins

Higher intake of vitamins

Higher intake of all nutrients

A

Lower dietary intake of vitamins

22
Q

22.Which physiological change occurs with aging?

a.Slower metabolism

b.Higher hormonal response

c.Faster metabolism

d.Greater physical activity

A

a.Slower metabolism

23
Q

23.Changing seasons have which of the following?

Limited application in western society

Little impact on food choices

A significant impact on food choices

Importance only in developing cultures

A

A significant impact on food choices

24
Q

24.

A
25
Q
  1. What foods elicit faster satiety-signal responses?

Fats and simple sugars

Water and simple sugars

Complex carbohydrates and proteins

Processed foods and soda

A

Complex carbohydrates and proteins

26
Q

26.An important factor impacting satiety includes which of the following?

a.Palatability

b.Season

c.Location

d.Affordability

A

a.Palatability

27
Q

27

A
28
Q

28.The best approach to eating for a population’s diversity and differences includes which of the following?

A flexible approach

A one-size fits all plan

Ketogenic or Paleolithic diets

Rigid and inflexible dietary guidelines

A

A flexible approach

29
Q

29.Which of the following is best described as the state of being in good health, especially as an actively pursued goal?

Disease-free

Self-confidence

Wellness

Physical fitness

A

Wellness

30
Q

30.Which of the following is the technical term for body measurements and calculations as they refer to metrics related to human characteristics?

a.Biometrics

b.Isometrics

c.Assessment

d.Demographics

A

a.Biometrics

31
Q

31.Which of the following is best defined as a high degree of body fat, or excess body fat, with a BMI greater than 30?

Obesity

Sickness

Underweight

Overweight

A

Obesity

32
Q

32.Which of the following is best defined as the quality or state of being fed or gratified to or beyond capacity?

Stressed

Hunger

Complete

Satiety

A

Satiety

33
Q

33.Which of the following is best defined as the tendency toward a relatively stable equilibrium between interdependent elements, especially as maintained by physiological processes?

Heterogeneity

Homeostasis

Homeopathic

Epistasis

A

Homeostasis

34
Q

34.To which of the following terms can ‘non-communicable disease (NCD) also refer?

Curable diseases

Chronic diseases

Infectious diseases

Transient diseases

A

Chronic diseases

35
Q

35.Which of the following terms is best defined as a disorder of structure or function in a human, animal, or plant, especially one that produces specific signs or symptoms or that affects a specific location and is not simply a direct result of physical injury?

Disease

Infection

Pathogen

Distress

A

Disease

36
Q

.Which of the following is best defined as the tendency toward a relatively stable equilibrium between interdependent elements, especially as maintained by physiological processes?

Homeostasis

Homeopathic

Epistasis

Heterogeneity

A

Homeostasis

NUTRITION COACH (23 decks)

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