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Nutrition Class > Exam 1 Review > Flashcards

Exam 1 Review Flashcards

1
Q

The level of which must be specified in the list of nutrients on a food label?

A) Calcium
B) Magnesium
C) Vit E
D) Zinc

A

A) Calcium

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2
Q

The RDA values were first published in:

A

1941

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3
Q

Proteins that act to speed up body processes, but are NOT changed in the process are called :

A

enzymes

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4
Q

The Dietary Guidelines for American recommend?

A) avoid smoking
B) making all of your grain choices whole grains
C) engaging in aerobic exercise for 60 min at least 5 times a week
D) increasing your intake of fruits and vegetables.

A

D) increasing your intake of fruits and vegetables.

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5
Q

The government agency that regulates food labeling in the U.S is the:

A

U.S food and Drug Administration (FDA)

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6
Q

Which statement BEST explains why carbohydrate digestion ceases when food reaches the stomach?

A) Carbs are completely digested in the mouth
B) Intestinal bacteria are needed for carb digestion
C) Salivary enzymes cannot function in the acid environment of the stomach
D) Carbs are absorbed by the esophagus

A

C) Salivary enzymes cannot function in the acid environment of the stomach

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7
Q

The health promotion and disease prevention plan for the U.S. is called?

A) USDA
B) DRIs
C) HEALTHY PEOPLE 2020

A

C) HEALTHY PEOPLE 2020

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8
Q

The four characteristics of a healthful diet are adequacy, balance, moderation, and ?

A) color
B) value
C) calories
D) variety

A

D) variety

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9
Q

Which of the following are NOT required to follow the FDA labeling guidelines?

A) spices, coffee, & fresh produce
B) meat & coffee
C) milk & spices
D) spices & meat

A

A) spices, coffee, & fresh produce

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10
Q

How do hunger and appetite differ?

A) Hunger is internally driven, appetite is externally driven
B) Hunger is psychosocial, appetite is psychological
C) Hunger relates to a specific food, appetite is a general sense of desire
D) Hunger is typically a pleasant sensation, appetite is a negative sensation

A

A) Hunger is internally driven, appetite is externally driven

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11
Q

Which of the following nutrients contain the element nitrogen?

A) carbs
B) water
C) proteins
D) lipids

A

C) proteins

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12
Q

What are minerals?

A

Micro nutrients that are inorganic elements found in a variety of foods.

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13
Q

Which of the following is NOT required of food labels?

A) the name of the food vendor
B) a photo or illustration
C) the net contents of the package
D) the ingredient list

A

B) a photo or illustration

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14
Q

Which element makes protein different from carbohydrate and fat?

A) carbon
B) oxygen
C) hydrogen
D) nitrogen

A

D) nitrogen

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15
Q

Which snack will have the highest satiety value, assuming the calories and relative size are identical?

A) a glass of grape juice
B) a serving of apple sauce
C) a piece of cheese
D) a slice of whole-grain bread

A

C) a piece of cheese

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16
Q

Which of the following are inorganic nutrients that are NOT broken down by the body or destroyed by heat?

A) fats
B) vitamins
C) minerals
D) proteins

A

C) minerals

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17
Q

Kelly consumed a breakfast that contained 85 grams of carbohydrate, 20 grams of protein, and 18 grams of fat. How many kilocalories (kcal) did Kelly eat at breakfast?

A

582 total

85g carb x 4
20g protein x 4
18g fat x 9

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18
Q

Including fiber in your diet is beneficial to your GI tract, but consuming excess amounts of fiber can result in the loss of nutrients. This statement is an example of which of the factors to consider in planning diets?

A) moderation
B) calorie control
C) variety
D) adequacy

A

A) moderation

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19
Q

Which of the following is an accessory organ of digestion?

A) Mouth
B) Stomach
C) Liver
D) Small intestine

A

C) Liver

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20
Q

For dinner, Marcus consumes 255 grams of carbohydrate, 70 grams of protein, and 50 grams of fat. In addition, Marcus decides that he wants a glass of wine with his meal. If he drinks one glass of wine containing 8 grams of alcohol, how many total kilocalories (kcal) does he consume in this meal?

A) 1,806
B) 56
C) 1,675
D )540

A

A) 1,806

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21
Q

Which statement best describes “nutrient density”?

A) Choosing different foods within a single food group
B) A variety of foods from all groups
C) Consume foods that have the most nutrients for their calories
D) Plan your entire diet so you juggle nutrient sources

A

C) Consume foods that have the most nutrients for their calories

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22
Q

Which of the following is true about vitamins A, D, E, and K?

A) excreted via the urine
B) soluble in water
C) produced naturally in the body
D) soluble in fat

A

D) soluble in fat

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23
Q

Which of the following is classified as a micronutrient?

A) alcohol
B) vitamins
C) lipids
D) carbohydrates

A

B) vitamins

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24
Q

What is the term that describes the process in which nutrients pass through the wall of the GI tract?

A) segmentation
B) digestion
C) absorption
D) elimination

A

C) absorption

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25
Q

The rythmic contractions responsible for propelling food through the digestive tract are called

A) elimination
B) mastication
C) locomotion
D) peristalsis

A

D) peristalsis

26
Q

Which of the following statements is TRUE concerning both vitamins AND minerals?

A) Both are organic compounds.
B) Both are broken down during digestion.
C) Both are micronutrients.
D) Both are divided into groups of either fat or water soluble.

A

C) Both are micronutrients.

27
Q

Three chronic diseases in the U.S.– heart disease, stroke and _____ are strongly associated with poor nutrition.

A) kidney disease
B) diabetes
C) osteoporosis
D) pneumonia

A

B) diabetes

28
Q

The AMDR for protein is:

A) 45-65%.
B) 10-35%.
C) less than 10%.
D) 20-35%.

A

B) 10-35%.

29
Q

Which of the following dietary tools requires both training of the client as well as explicit take-home instructions to the client?

A) diet history
B) diet records
C) 24-hour recall
D) food-frequency questionnaire

A

B) diet records

30
Q

What percentage of deaths in the United States can be attributed to unhealthy lifestyle behaviors such as smoking, alcohol misuse, physical inactivity, and unbalanced diet?

A) 75%
B) 25%
C) 10%
D) 40%

A

D) 40%

31
Q

Which of the following is the largest organization of food and nutrition professionals in the United States and the world?

A) NIH (National Institutes of Health)
B) Academy of Nutrition and Dietetics
C) SNE (Society for Nutrition Education)
D) CDC (Centers for Disease Control and Prevention)

A

B) Academy of Nutrition and Dietetics

32
Q

The second step of the scientific method is:

A) generating a hypothesis.
B) testing a research question or hypothesis.
C) collecting data.
D) observation and description of a phenomenon.

A

A) generating a hypothesis.

33
Q

Dr. Sullivan is conducting a clinical trial to determine if vitamin X can improve test performance of students in an introductory college nutrition course. Dr. Sullivan puts all the students’ names in a hat and draws names to determine if they will be placed in the control or the experimental group. The experimental group receives a capsule of vitamin X and the control group a “sugar pill” that tastes and looks identical to the vitamin X capsule. Neither Dr. Sullivan nor the participants know who is receiving which treatment. This experiment is best described as:

A) single-blind, randomized, placebo controlled.
B) double-blind, randomized, placebo controlled.
C) single-blind, randomized.
D) double-blind, placebo controlled.

A

B) double-blind, randomized, placebo controlled.

34
Q

Which of the following terms describes a scientific consensus as to why a particular phenomenon occurs?

A) a hypothesis
B) a placebo
C) a theory
D) a study

A

C) a theory

35
Q

Which of the following is considered to be the leading federal agency that protects human health and safety?

A) National Health and Nutrition Examination Survey (NHANES)
B) National Institutes of Health (NIH)
C) Centers for Disease Control and Prevention (CDC)
D) Academy of Nutrition and Dietetics

A

C) Centers for Disease Control and Prevention (CDC)

36
Q

The water-soluble vitamins include the family of B-vitamins and vitamin ___.

A) A
B) K
C) C
D) D

A

C) C

37
Q

Today, wellness is defined as:

A) the absence of disease.
B) an end point goal that exists along a continuum of health.
C) a multidimensional process including physical, emotional, and spiritual health.
D) achieving and maintaining physical health.

A

C) a multidimensional process including physical, emotional, and spiritual health.

38
Q

Which of the following is NOT classified as a lipid?

A) Glycine
B) Triglyceride
C) sterol
D) phospholipid

A

A) Glycine

39
Q

Eating the proper proportions of food is referred to as?

A

Balance

40
Q

A disruption in the protective mucus barrier of the stomach is called ?

A

gastritis

41
Q

Which two pancreatic hormones are responsible for regulating blood glucose levels?

A

insulin and glucagon

42
Q

Hunger is BEST described as ?

A

A physiological desire to consume food

43
Q

Vitamin C and the B vitamins are examples of?

A

water soluble vitamins

44
Q

A savory taste due to the presence of glutamic acid is called?

A

umami

45
Q

Which of the following nutrients is organic

A) water
B) protein
C) minerals
D) iron

A

B) protein

46
Q

Chemical digestion of which nutrient occurs with the help of salivary amylase?

A

carbohydrate

47
Q

The Dietary Guidelines for Americans offer several flexible templates to follow to build a healthy eating pattern, including the USDA Food patterns and?

A) the DRIs.
B) the Mediterranean Diet Pyramid.
C) a weight-loss diet plan.
D) specific activity recommendations.

A

B) the Mediterranean Diet Pyramid.

48
Q

The Dietary Guidelines for Americans update every?

A

5 years

49
Q

Gabriel is a college athlete who requires 2,900 kcal a day to support his total energy needs. However, he only manages to consume approximately 1,800 kcal a day. Which of the four characteristics of a healthful diet is Gabriel not meeting?

A) Balance
B) Moderation
C) Adequacy
D) Variety

A

C) Adequacy

50
Q

The Recommended Dietary Allowances (RDAs) were originally adopted to prevent?

A

nutrient-deficiency diseases

51
Q

Which of the following statements is FALSE?

A) Lipids yield more Calories per gram than carbohydrate or protein
B) Lipids are soluble in water
C) Lipids include triglycerides, phospholipids, and sterols
D) Lipids are comprised of carbon,hydrogen, and oxygen

A

B) Lipids are soluble in water

52
Q

What is the cephalic phase of digestion?

A

The earliest phase of digestion in which the brain prepares the body in anticipation of food

53
Q

The Dietary Guidelines for Americans were developed by the USDA and which other agency?

A

U.S. Dept. of Health and Human Services (HHS)

54
Q

Three nutrition-related diseases that are among the top ten causes of death in the U.S. are heart disease, stroke, and?

A

Diabetes

55
Q

What are the two types of claims on food labels that are regulated by the FDA?

A

nutrient and health claims

56
Q

The information provided on a food label that identifies intake of nutrients based on 2,000 Calories a day is called the ?

A) Nutrition Fact Panel
B) Percent Daily Value
C) Daily Reference Value
D) Reference Daily Intake

A

B) Percent Daily Value

57
Q

Which of the following is an example of an organic micronutrient?

A) folate
B) calcium
C) fat
D) iron

A

A) folate

58
Q

What is the term that describes the process in which nutrients pass through the wall of the GI tract?

A) segmentation
B) digestion
C) absorption
D) elimination

A

C) absorption

59
Q

Candice is receiving chemotherapy for cancer. She is visibly undernourished , and yet she has no appetite. The clinical term for what Candice is experiencing is?

A) Hunger
B) Disordered eating
C) Anorexia
D) Satiety

A

C) Anorexia

60
Q

Food that has been chewed and moistened in the mouth is referred to as?

A) Chyme
B) Bolus
C) Feces
D) Chyle

A

B) Bolus

61
Q

In the current Dietary Guidelines for Americans, the nutrients to limit include?

A) Fat soluble vitamins
B) Protein
C) Carbohydrates
D) Sodium

A

D) Sodium

Nutrition Class (15 decks)

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