CNS Primer Questions Section 3

Question 1

Dietary proteins are of high biological value when they are obtained from:

Fish, legumes, and whole milk
Beef, pork, and cream cheese
White bread, vegetables, and legumes
Eggs, chicken meats, and cheddar cheese

Answer 1

Eggs, chicken meats, and cheddar cheese

Question 2

The dietary change that is the most effective in contributing to a decrease in serum total cholesterol concentration is:

A decrease on cholesterol intake
A decrease in saturated fat intake
An increase in polyunsaturated fat intake
An increase in monounsaturated fat intake

Answer 2

A decrease in saturated fat intake

Question 3

The USDA “food pyramid” does not recommend:

2-3 dairy servings daily
5-9 fruit and vegetable servings daily
6-11 grain servings daily
Up to 5 meat servings daily

Answer 3

Up to 5 meat servings daily

Question 4

The protein intake standard the USRDA uses to reflect protein quality is the:

Biological value
Net protein utilization
Protein efficiency ratio
Chemical score

Answer 4

Protein efficiency ratio

Question 5

The biological value of food proteins can be enhanced by:

Supplementation with branched-chain amino acids
Slow cooking
The addition of MSG
Combining them with complementary food proteins

Answer 5

Combining them with complementary food proteins.

Question 6

Intake of chromium below 30 mcg/day has been associated with decreased:

Skeletal mass
Glucose tolerance
Lean tissue mass
Muscle glycogen content

Answer 6

Skeletal mass

Question 7

The daily calcium requirements of postmenopausal women who are not receiving estrogen replacement therapy are approximately:

1,250 mg of calcium as calcium carbonate
1,500 mg of calcium as calcium carbonate
1,750 mg of calcium as calcium carbonate
2,000 mg of calcium as calcium carbonate

Answer 7

1,500 mg of calcium as calcium carbonate

Question 8

The daily calcium requirements of postmenopausal women who are not receiving estrogen replacement therapy can be met by the daily consumption of:

1 cup of skim milk
3 cups of skim milk
5 cups of skim milk
7 cups of skim milk

Answer 8

5 cups of skim milk

Question 9

Reduced consumption of salt and salty foods may:

Improve electrolyte balance
Reduce blood volume and blood pressure
Improve kidney function
Improve neuromuscular coordination

Answer 9

Reduce blood volume and blood pressure

Question 10

The quality of foods voluntarily selected by a population or group is not likely to be improved by:

Changes in guidelines
Targeted education
Concentrated market forces
New product information

Answer 10

Changes in guidelines

Question 11

In men between the ages of 25 and 75, average daily iron needs generally:

Increase
Decrease
Remain the same
Fluctuate widely

Answer 11

Remain the same