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Nutrition > Module 1 > Flashcards

Module 1 Flashcards

Food and Nutrition Basics

1
Q

Which of the following is a micronutrient?

a.	 Protein

b.	 Carbohydrate

c.	 Vitamins

d.	 Fat
A

vitamins

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2
Q

Which of the following ingredients provides energy to the body

a.	 Sugar

b.	 Vitamin C

c.	 Iron

d.	 Salt
A

sugar

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3
Q

Which of the following is one of the six classes of nutrients?

a.	 Cholesterol

b.	 Water

c.	 Phytochemicals

d.	 Sodium
A

water

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4
Q

Which of the following is an energy-yielding nutrient?

a.	 Vitamin

b.	 Mineral

c.	 Protein

d.	 Water
A

protein

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5
Q

A nutrient needed in large quantities by the body is called a(n):

a.	 Enzyme

b.	 Phytochemical

c.	 Micronutrient

d.	 Macronutrient
A

macronutrient

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6
Q

Phytochemicals are found in which types of foods?

a.	 Plant-based

b.	 Animal products

c.	 Dairy products

d.	 Processed foods
A

plant-based

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7
Q

The best way to get a good amount of phytochemicals is to consume plenty of _________ foods.

a.	 Organic

b.	 Brightly colored

c.	 High protein

d.	 Genetically modified
A

brightly colored

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8
Q

Which of the following is the most “energy dense”?

a.	 Strawberries

b.	 Diet cola

c.	 Cookies

d.	 Cucumbers
A

cookies

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9
Q

Which of the following is the most “nutrient dense”?

a.	 Chocolate cake

b.	 Steak

c.	 Pizza

d.	 Broccoli
A

broccoli

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10
Q

Which food group is considered the most nutrient dense?

a.	 Protein

b.	 Carbohydrates

c.	 Fruits

d.	 Vegetables
A

vegetables

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11
Q

Which of the following is a micronutrient?

a.	 Potassium

b.	 Protein

c.	 Carbohydrate

d.	 Fat
A

potassium

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12
Q

An essential nutrient is:

a.	 A nutrient that is important

b.	 A nutrient that cannot be made in sufficient quantities by the body

c.	 A nutrient that is difficult to receive in the diet in adequate quantities

d.	 A nutrient the body can make
A

A nutrient that cannot be made in sufficient quantities by the body

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13
Q

Which of the following is a macronutrient?

a.	 Iron

b.	 Protein

c.	 Calcium

d.	 Folate
A

protein

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14
Q

Which of the following persons is guaranteed to have formal education in nutrition and is therefore a reliable nutrition expert?

a.	 Nutritionist

b.	 Chiropractor

c.	 Cardiologist

d.	 Registered Dietitian
A

registered dietitian

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15
Q

Which of the following websites is likely to contain INACCCURATE or biased nutrition information?

a.	 www.harvard.edu

b.	 www.loseweightnow.com

c.	 www.americanheartassociation.org

d.	 www.fda.gov
A

www.loseweightnow.com

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16
Q

Which of the following usually indicates that a new nutrition study contains valid research?

a.	 It has been peer reviewed

b.	 It is published in a popular national magazine

c.	 Dr. Oz talks about it on his show

d.	 The information has been endorsed by celebrities and athletes
A

a.
It has been peer reviewed

17
Q

Which of the following dietary reference intake categories would apply when discussing the issue of megavitamin supplements with an individual?

a.	 EAR

b.	 UL

c.	 RDA

d.	 AI
A

UL

18
Q

What are the key nutrients of concern that American are not getting in their diets?

a.	 Sodium, fiber, iron, and vitamin A

b.	 potassium, fiber, calcium and vitamin D

c.	 iron, calcium, sodium and vitamin C

d.	 zinc, iron, vitamin A, and calcium
A

potassium, fiber, calcium and vitamin D

19
Q

Which nutrients are on the label because we need to consume less of them?

Select ALL THAT APPLY.

[mark all correct answers]
a.
Calories

b.	 Total Fat

c.	 Saturated and trans fat

d.	 Carbohydrates

e.	 Added sugars

f.	 Cholesterol

g.	 Sodium

h.	 Potassium
A

saturated & trans fast
added sugars
cholesterol
sodium

20
Q

Which nutrients are required on the label because we need to consume more of them? Select ALL THAT APPLY.

[mark all correct answers]
a.
Calories

b.	 Unsaturated fats

c.	 Vitamin D

d.	 Vitamin A

e.	 Dietary Fiber

f.	 Sodium

g.	 Potassium

h.	 Iron

i.	 Protein

j.	 Vitamin C

k.	 Calcium
A

vitamin D
Dietary fiber
potassium
iron
calcium

21
Q

What has changed about the serving sizes on the new food labels?

a.	 the serving size reflects what the recommended amount based on federal guidelines

b.	 the serving size reflects what a person typically consume at one time

c.	 the serving size reflects the amount of calories a person should consume

d.	 the serving size reflects higher amounts of the nutrients of concern
A

the serving size reflects what a person typically consume at one time

22
Q

What is the first thing you should look at on the label if you are trying to lose weight?

a.	 Calories

b.	 Fat

c.	 Carbohydrates

d.	 Serving size
A

serving size

23
Q

Percent daily values (%DV) on the Nutrition Facts labels are based on a diet that contains:

a.	 2,000 calories

b.	 1,800 calories

c.	 1,000 calories

d.	 1,500 calories
A

2,000

24
Q

What can be said about a food that provides 15% of the Daily Value of vitamin D?

a.	 It is an excellent source of Vitamin D

b.	 It is a poor source of Vitamin D

c.	 It is a fair source of Vitamin D

d.	 It is a good source of Vitamin D
A

it is a good source of vitamin D

25
Q

Which nutrient claim describes a food that contains 25% DV for potassium?

a.	 One serving of the food is high in potassium.

b.	 One serving of the food is a good source of potassium.

c.	 The entire container must be consumed to obtain enough potassium.

d.	 This food can help prevent high blood pressure.
A

one serving of the food is high in potassium

26
Q

What is the percent daily value?

a.	 the amount necessary for each serving

b.	 the average amount of a nutrient consumed in each serving

c.	 the percent of the whole product that you are consuming for that nutrient

d.	 the percent of the total amount of a nutrient in one serving of the food that a person should consume for the whole day
A

the percent of the total amount of a nutrient in one serving of the food that a person should consume for the whole day

27
Q

Which of the following is an example of a structure/function claim on a food label?

a.	 "Eating this product daily can prevent death"

b.	 "Calcium builds strong bones"

c.	 "High in fiber"

d.	 "Low in fat"
A

Calcium builds strong bones

28
Q

A food that is labeled as being “fat free” is best described as containing:

a.	 less than 1 gram of fat per serving

b.	 3 grams or less fat per serving

c.	 less than 0.5 grams of fat per serving

d.	 less than 5 grams of fat per serving
A

less than 0.5 grams of fat per serving

29
Q

Which of the following is an example of a health claim on a food label?

a.	 "Adequate calcium and vitamin D intakes throughout life can help prevent osteoporosis"

b.	 "Made with all natural ingredients"

c.	 "Certified Organic"

d.	 "Fiber helps with bowel regularity"
A

Adequate calcium and vitamin D intakes throughout life can help prevent osteoporosis

30
Q
A

Nutrition (21 decks)

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