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MABS Nutrition > Test Questions > Flashcards

Test Questions Flashcards

1
Q
  1. Which two lifestyle habits are more influential than diet?
    a. Being active; smoking and other tobacco use
    b. Drinking alcohol in excess; taking drugs
    c. Sleep deprivation; being inactive
    d. Smoking and other tobacco use; drinking alcohol in
    excess
    e. Taking drugs; sleep deprivation
A

D

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2
Q
  1. Which four causes of death in the U.S. are directly related to dietary choices?
    a. Heart disease, cancers, strokes, and diabetes
    b. Heart disease, accidents, kidney disease, and
    diabetes
    c. Heart disease, kidney disease, diabetes, and
    accidents
    d. Alzheimer’s, accidents, cancers, and heart disease
    e. Alzheimer’s, diabetes, strokes, and cancers
A

A

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3
Q
  1. Body type and body locations where fat is accumulated is genetically determined. Which statements are true regarding our genes?
    a. Only 10% of the human genome accounts for all our individual differences
    b. Only 1% of the human genome accounts for all our individual differences
    c. Only 0.1% of the human genome accounts for all our individual differences
    d. Our genes are coiled molecules of nucleic acids that map our weight pre-birth
    e. Our genes entirely determine our height and weight
A

C

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4
Q
  1. What is the best definition of a functional food?
    a. The foods that are specially manufactured for use by people with medical disorders and administered on the advice of a physician
    b. Foods that are minimally process and considered wholesome
    c. Food subjected to any process, such as milling, alteration of texture, addition of additives, cooking, or others
    d. Foods grown without synthetic pesticides or fertilizers
    e. Whole or modified foods that contain bioactive food components believed to provide health benefits
A

E

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5
Q
  1. What stage of behavioral change is characterized by admitting change may be needed?
    a. Preparation
    b. Action
    c. Maintenance
    d. Pre-contemplation
    e. Contemplation
A

E

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6
Q
  1. What is the most credible source of nutritional information?
    a. Scientific journals
    b. Television documentaries
    c. Fitness magazines
    d. Health section of newspapers
    e. Nutrition-themed websites
A

A

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7
Q
  1. (LO 1.1) Both heart disease and cancer are due to genetic causes, and diet cannot influence whether they occur.
    a. T
    b. F
A

F

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8
Q
  1. (LO 1.1) Some conditions, such as ________, are almost entirely nutrition related.
    a. cancer
    b. Down syndrome
    c. iron-deficiency anemia
    d. sickle-cell anemia
A

C

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9
Q
  1. (LO 1.2) The nutrition objectives for the nation, as part of Healthy People 2020,
    a. envision a society in which all people live long, healthy lives.
    b. track and identify cancers as a major killer of people in the United States.
    c. set U.S. nutrition-and weight-related goals, one decade at a time.
    d. a and c.
A

D

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10
Q
  1. (LO 1.2) According to a national 2010 health report,
    a. most people’s diets lacked enough fruits, vegetables, and whole grains.
    b. most people were sufficiently physically active.
    c. the number of overweight people was declining.
    d. the nation had fully met the previous Healthy Peopleobjectives.
A

A

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11
Q
  1. (LO 1.3) Energy-yielding nutrients include all of the following except __________.
    a. vitamins
    b. carbohydrates
    c. fat
    d. protein
A

A

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12
Q
  1. (LO 1.3) Organic nutrients include all of the following except __________.
    a. minerals
    b. fat
    c. carbohydrates
    d. protein
A

A

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13
Q
  1. (LO 1.3) Both carbohydrates and protein have 4 calories per gram.
    a. T
    b. F
A

T

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14
Q
  1. (LO 1.4) One of the characteristics of a nutritious diet is that the diet provides no constituent in excess. This principle of diet planning is called __________.
    a. adequacy
    b. balance
    c. moderation
    d. variety
A

C

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15
Q
  1. (LO 1.4) Which of the following is an example of a processed food?
    a. carrots
    b. bread
    c. nuts
    d. watermelon
A

B

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16
Q
  1. (LO 1.4) People most often choose foods for the nutrients they provide.
    a. T
    b. F
A

B

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17
Q
  1. (LO 1.5) Studies of populations in which observation is accompanied by experimental manipulation of some population members are referred to as __________.
    a. case studies
    b. intervention studies
    c. laboratory studies
    d. epidemiological studies
A

B

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18
Q
  1. (LO 1.5) An important national food and nutrient intake survey, called What We Eat in America, is part of
    a. NHANES.
    b. FDA.
    c. USDA.
    d. none of the above.
A

A

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19
Q
  1. (LO 1.6) Behavior change is a process that takes place in stages.
    a. T
    b. F
A

T

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20
Q
  1. (LO 1.6) A person who is setting goals in preparation for a behavior change is in a stage called Precontemplation.
    a. T
    b. F
A

F

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21
Q
  1. (LO 1.7) A slice of peach pie supplies 357 calories with 48 units of vitamin A; one large peach provides 42 calories and 53 units of vitamin A. This is an example of __________.
    a. calorie control
    b. nutrient density
    c. variety
    d. essential nutrients
A

B

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22
Q
  1. (LO 1.7) A person who wishes to meet nutrient needs while not overconsuming calories is wise to master
    a. the concept of nutrient density.
    b. the concept of carbohydrate reduction.
    c. the concept of nutrients per dollar.
    d. French cooking.
A

A

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23
Q
  1. (LO 1.8) “Red flags” that can help to identify nutrition quackery include
    a. enticingly quick and simple answers to complex problems.
    b. efforts to cast suspicion on the regular food supply.
    c. solid support and praise from users.
    d. all of the above.
A

D

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24
Q
  1. (LO 1.8) In this nation, stringent controls make it difficult to obtain a bogus nutrition credential.
    a. T
    b. F
A

F

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25
Q
  1. Which of the following comprise the Dietary Reference Intakes (DRI)?
    a. Recommended Daily Allotment (RDA), Allowable Intakes (AI), Tolerable Upper Intake Levels (UL), Energy Average Requirements (EAR), Acceptable Minimal Distribution Ranges (AMDR)
    b. Recommended Dietary Allowances (RDA), Adequate Intakes (AI), Tolerable Upper Intake Levels (UL), Estimated Average Requirements (EAR), Acceptable Macronutrient Distribution Ranges (AMDR)
    c. Reliable Dietary Average (RDA), Allowable Intakes (AI), Upper Intakes (UL), Estimated Average Requirements (EAR), Acceptable Micronutrient Distribution Ranges (AMDR)
    d. Recommended Dietary Allowances (RDA), Adequate Intakes (AI), Allowable Upper Intake Levels (UL), Estimated Average Requirements (EAR), Acceptable Minimal Distribution Ranges (AMDR)
    e. Recommended Daily Allotment (RDA), Adequate Intakes (AI), Upper Intakes (UL), Energy Average Requirements (EAR), Acceptable Micronutrient Distribution Ranges (AMDR)
A

B

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26
Q
  1. According to the DRI, what is the recommended proportion of fat intake to allow a proper balance with the other two macronutrients?
    a. 5-10% of daily calories from fat
    b. 10-15% of daily calories from fat
    c. 15-25% of daily calories from fat
    d. 20-35% of daily calories from fat
    e. 35-50% of daily calories from fat
A

D

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27
Q
  1. The Dietary Guidelines for Americans state that a few nutrients are over-consumed while others are deficient. What are two overconsumed nutrients?
    a. Unsaturated fat and potassium
    b. Saturated fat and calcium
    c. Saturated fat and sodium
    d. Protein and starch
    e. Protein and sodium
A

C

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28
Q
  1. What improvements are needed in the average U.S. diet to meet intake goals of foods that are under-consumed?
    a. Less whole grain, more vegetables, more fat
    b. Less refined grains, more vegetables, more protein
    c. More whole grains, less fruit, and less milk
    d. More refined grains, more fruit, and more protein
    e. More whole grains, more fruit, and more milk
A

E

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29
Q
  1. Which vegetables should be limited due to high solid fat and/or added sugar content?
    a. Baked beans, potato salad, and coleslaw
    b. Kidney beans, coleslaw, and pumpkin
    c. Refried beans, tomatoes, and soybeans
    d. Baked potato, French fries, and artichokes
    e. Eggplant, French fries, and mushrooms
A

A

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30
Q
  1. An active 28 year old woman wants to plan how many calories she’s allowed each day. What is her estimated calorie need/day based on the parameters above?
    a. 2,800 calories
    b. 2,400 calories
    c. 2,200 calories
    d. 2,000 calories
    e. 1,800 calories
A

B

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31
Q
  1. What determines the order of ingredients on food labels?
    a. Descending order by cost
    b. Descending order by calories
    c. Descending order by weight
    d. Alphabetical order
    e. Reverse alphabetical order
A

C

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32
Q
  1. Some statements on food labels are more reliable than others. Which type of claim on food labels is the least reliable and should often be ignored?
    a. Nutrient claims
    b. Health claims
    c. Calorie claims
    d. Structure-function claims
    e. Cost claims
A

D

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33
Q
  1. (LO 2.1) The nutrient standards in use today include all of the following except __________.
    a. Adequate Intakes (AI)
    b. Daily Minimum Requirements (DMR)
    c. Daily Values (DV)
    d. a and c
A

B

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34
Q
  1. (LO 2.1) The Dietary Reference Intakes (DRI) were devised for which of the following purposes?
    a. to set nutrient goals for individuals
    b. to suggest upper limits of intakes, above which toxicity is likely
    c. to set average nutrient requirements for use in research
    d. all of the above
A

D

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35
Q
  1. (LO 2.1) The energy intake recommendation is set at a level predicted to maintain body weight.
    a. T
    b. F
A

T

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36
Q
  1. (LO 2.1) The DRI are for all people, regardless of their medical history.
    a. T
    b. F
A

F

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37
Q
  1. (LO 2.2) Which of the following is not an action that could help meet the ideals of the Dietary Guidelines for Americans?
    a. increase intakes of vegetables
    b. increase intakes of nutrient-dense foods
    c. reduce intakes of artificial ingredients
    d. increase intakes of whole grains
A

C

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38
Q
  1. (LO 2.2) The Dietary Guidelines for Americans recommend physical activity to help balance calorie intakes to achieve and sustain a healthy body weight.
    a. T
    b. F
A

T

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39
Q
  1. (LO 2.3) According to the USDA Eating Patterns, which of the following vegetables should be limited?
    a. carrots
    b. avocados
    c. baked beans
    d. potatoes
A

C

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40
Q
  1. (LO 2.3) The USDA Eating Patterns recommend a small amount of daily oil from which of these sources?
    a. olives
    b. nuts
    c. vegetable oil
    d. all of the above
A

D

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41
Q
  1. (LO 2.3) People who choose not to eat meat or animal products need to find an alternative to the USDA Eating Patterns when planning their diets.
    a. T
    b. F
A

F

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42
Q
  1. (LO 2.4) To plan a healthy diet that correctly assigns the needed amounts of food from each food group, the diet planner should start by consulting
    a. USDA Eating Patterns.
    b. Dietary Reference Intakes.
    c. sample menus.
    d. none of the above.
A

A

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43
Q
  1. (LO 2.4) A properly planned diet controls calories by excluding snacks.
    a. T
    b. F
A

F

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44
Q
  1. (LO 2.5) Which of the following values is found on food labels?
    a. Recommended Dietary Allowances
    b. Dietary Reference Intakes
    c. Daily Values
    d. Estimated Average Requirements
A

C

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45
Q
  1. (LO 2.5) By law, food labels must name the ingredients in descending order of predominance by weight and in ordinary language.
    a. T
    b. F
A

T

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46
Q
  1. (LO 2.5) To be labeled “low fat,” a food must contain 3 grams of fat or less per serving.
    a. T
    b. F
A

T

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47
Q
  1. (LO 2.6) One way to evaluate any diet is to compare the total food amounts that it provides with those recommended by the USDA Eating Patterns.
    a. T
    b. F
A

T

48
Q
  1. (LO 2.6) A carefully planned diet has which of these characteristics?
    a. It contains sufficient raw oil.
    b. It contains no solid fats or added sugars.
    c. It contains all of the Vegetables subgroups.
    d. a and c
A

D

49
Q
  1. (LO 2.7) Various whole foods contain so many different phytochemicals that consumers should focus on eating a wide variety of foods instead of seeking out a particular phytochemical.
    a. T
    b. F
A

T

50
Q
  1. (LO 2.7) As natural constituents of foods, phytochemicals are safe to consume in large amounts.
    a. T
    b. F
A

F

51
Q
  1. How often are skin cells on the face replenished?
    a. 3 days
    b. 10-120 days
    c. 30 days
    d. 60-260 days
    e. 120-350 days
A

B

52
Q
  1. In addition to blood, there is another type of circulating body fluid that flows within separate vessels. What is the name of this circulating fluid that doesn’t contain red blood cells?
    a. Lymph
    b. Plasma
    c. Urine
    d. Mucus
    e. Saliva
A

A

53
Q
  1. After consuming pizza, that carbohydrates are metabolized into glucose. What hormone is released into the blood by the pancreas in response to elevated levels of glucose?
    a. Glucagon
    b. Lymph
    c. Insulin
    d. Neurotransmitters
    e. Epinephrine
A

C

54
Q
  1. Scavenger cells are the first to defend a body from invading microorganisms. What are scavenger cells called?
    a. Phagocytes
    b. B cells
    c. T cells
    d. Antigens
    e. Red blood cells
A

A

55
Q
  1. What are the 5 basic chemical tastes that taste buds on the tongue can detect?
    a. Sweet, bitter, salty, umami, savory
    b. Savory, sweet, acidic, alkaline, salty
    c. Sweet, hot, cold, salty, bitter
    d. Savory, sour, acidic, hot, cold
    e. Sweet, sour, bitter, salty, umami
A

E

56
Q
  1. Where is fat primarily digested and broken down?
    a. Pancreas
    b. Gallbladder
    c. Stomach
    d. Small intestine
    e. Large intestine
A

D

57
Q
  1. What condition can result in intestinal gas and bloating after drinking milk?
    a. Hemorrhoids
    b. Irritable bowel syndrome
    c. Inability to digest lactose
    d. GERD
    e. Stomach ulcer
A

C

58
Q
  1. Taking in more nutrients from carbohydrates than the body needs results in those carbohydrates being stored as glycogen. Where is glycogen stored?
    a. Fat cells
    b. Liver and muscle cells
    c. Adipose tissue
    d. Liver and gallbladder
    e. Large intestine
A

B

59
Q
  1. (LO 3.1) Cells
    a. are self-contained, living units.
    b. serve the body’s needs but have few needs of their own.
    c. remain alive throughout a person’s lifetime.
    d. b and c.
A

A

60
Q
  1. (LO 3.1) Each gene is a blueprint that directs the production of one or more of the body’s organs.
    a. T
    b. F
A

F

61
Q
  1. (LO 3.2) After circulating around the cells of the tissues, all extracellular fluid then
    a. evaporates from the body.
    b. becomes urine.
    c. returns to the bloodstream.
    d. a and b.
A

C

62
Q
  1. (LO 3.2) Blood carries nutrients absorbed from food
    a. from the intestine to the liver.
    b. from the lungs to the extremities.
    c. from the kidneys to the liver.
    d. Nutrients do not travel in blood.
A

A

63
Q
  1. (LO 3.3) Hormones
    a. are rarely involved in disease processes.
    b. are chemical messengers that travel from one system of cells to affect another.
    c. are produced and remain inside single cells for intracellular communications.
    d. are unaffected by nutrition status of the body.
A

B

64
Q
  1. (LO 3.3) The nervous system sends messages to the glands, telling them what to do.
    a. T
    b. F
A

T

65
Q
  1. (LO 3.4) T-cells are immune cells that “read” and “remember” chemical messages to identify future invaders.
    a. T
    b. F
A

T

66
Q
  1. (LO 3.4) White blood cells include all except the following:
    a. phagocytes
    b. killer T-cells
    c. B-cells
    d. antibodies
A

D

67
Q
  1. (LO 3.5) Chemical digestion of all nutrients mainly occurs in which organ?
    a. mouth
    b. stomach
    c. small intestine
    d. large intestine
A

C

68
Q
  1. (LO 3.5) Which of the following passes through the large intestine mostly unabsorbed?
    a. starch
    b. vitamins
    c. minerals
    d. fiber
A

D

69
Q
  1. (LO 3.5) Absorption of the majority of nutrients takes place across the mucus-coated lining of the stomach.
    a. T
    b. F
A

F

70
Q
  1. (LO 3.6) Which of the following increases the production of intestinal gas?
    a. chewing gum
    b. drinking carbonated beverages
    c. eating or drinking hastily
    d. all of the above
A

D

71
Q
  1. (LO 3.6) Concerning ulcers, which of the following statements is not correct:
    a. They usually occur in the large intestine.
    b. Some are caused by a bacterium.
    c. If not treated correctly, they can lead to stomach cancer.
    d. Their symptoms can be masked by using antacids regularly.
A

A

72
Q
  1. (LO 3.7) The kidneys’ working units are
    a. photons.
    b. genes.
    c. nephrons.
    d. villi.
A

C

73
Q
  1. (LO 3.7) The bladder straddles the cardiovascular system and filters the blood.
    a. T
    b. F
A

F

74
Q
  1. (LO 3.8) The body’s stores of __________can sustain cellular activities when the intervals between meals become long.
    a. vitamins
    b. fat
    c. phytochemicals
    d. minerals
A

B

75
Q
  1. (LO 3.8) The body’s adipose tissue has a virtually infinite capacity to store fats.
    a. T
    b. F
A

T

76
Q
  1. (LO 3.9) A drinker may delay intoxication somewhat by
    a. eating plenty of snacks.
    b. quickly finishing drinks.
    c. drinking on an empty stomach.
    d. drinking undiluted drinks.
A

A

77
Q
  1. (LO 3.9) Alcohol is a natural substance and therefore does no real damage to body tissues.
    a. T
    b. F
A

F

78
Q
  1. (LO 4.1) The dietary monosaccharides include __________.
    a. sucrose, glucose, and lactose
    b. fructose, glucose, and galactose
    c. galactose, maltose, and glucose
    d. glycogen, starch, and fiber
A

B

79
Q
  1. (LO 4.1) The polysaccharide that helps form the supporting structures of plants is __________.
    a. cellulose
    b. maltose
    c. glycogen
    d. sucrose
A

A

80
Q
  1. (LO 4.2) Foods rich in soluble fiber lower blood cholesterol.
    a. T
    b. F
A

T

81
Q
  1. (LO 4.2) The fiber-rich portion of the wheat kernel is the bran layer.
    a. T
    b. F
A

T

82
Q
  1. (LO 4.3) Digestible carbohydrates are absorbed as _________ through the small intestinal wall and are delivered to the liver, which releases ________ into the bloodstream.
    a. disaccharides; sucrose
    b. glucose; glycogen
    c. monosaccharides; glucose
    d. galactose; cellulose
A

C

83
Q
  1. (LO 4.3) Around the world, most people are lactose intolerant.
    a. T
    b. F
A

T

84
Q
  1. (LO 4.4) When blood glucose concentration rises, the pancreas secretes _______, and when blood glucose levels fall, the pancreas secretes ________.
    a. glycogen; insulin
    b. insulin; glucagon
    c. glucagon; glycogen
    d. insulin; fructose
A

B

85
Q
  1. (LO 4.4) The body’s use of fat for fuel without the help of carbohydrate results in the production of _______.
    a. ketone bodies
    b. glucose
    c. starch
    d. galactose
A

A

86
Q
  1. (LO 4.5) For people with diabetes, the risk of heart disease, stroke, and dying on any particular day is cut in half.
    a. T
    b. F
A

F

87
Q
  1. (LO 4.5) Type 1 diabetes is most often controlled by successful weight-loss management.
    a. T
    b. F
A

F

88
Q
  1. (LO 4.5) Type 2 diabetes often improves with a diet that is
    a. low in carbohydrates (less than 130 g per day).
    b. as low in fat as possible.
    c. controlled in carbohydrates and calories.
    d. a and b
A

C

89
Q
  1. (LO 4.5) For managing type 2 diabetes, regular physical activity can help by redistributing the body’s fluids.
    a. T
    b. F
A

F

90
Q
  1. (LO 4.6) Fasting hypoglycemia may be caused by all except
    a. pancreatic tumors.
    b. poorly controlled diabetes.
    c. overuse of alcohol.
    d. lactose intolerance.
A

D

91
Q
  1. (LO 4.6) Hypoglycemia as a disease is relatively common.
    a. T
    b. F
A

F

92
Q
  1. (LO 4.7) Protein foods provide almost no carbohydrate to the U.S. diet, with these two exceptions:
    a. chicken and turkey
    b. beef and pork
    c. fish and eggs
    d. nuts and legumes
A

D

93
Q
  1. (LO 4.7) Fruit punch sweetened with grape juice concentrate can contain as much sugar as fruit punch sweetened with high-fructose corn syrup.
    a. T
    b. F
A

T

94
Q
  1. (LO 4.8) In the United States, diets high in refined carbohydrate intakes, particularly added sugars from soft drinks, are often associated with increased body fatness.
    a. T
    b. F
A

T

95
Q
  1. (LO 4.8) When added sugar is consumed in excess of calorie need,
    a. it alters blood lipids in potentially harmful ways.
    b. it suppresses the insulin response and so is more fattening.
    c. it provides more calories per gram than fat and so is more fattening.
    d. its metabolism in the body diminishes chronic disease risks.
A

A

96
Q
  1. (LO 5.1) Which of the following is not one of the ways fats are useful in foods?
    a. Fats contribute to the taste and smell of foods.
    b. Fats carry fat-soluble vitamins.
    c. Fats provide a low-calorie source of energy compared to carbohydrates.
    d. Fats provide essential fatty acids.
A

C

97
Q
  1. (LO 5.1) Fats play few roles in the body, apart from providing abundant fuel in the form of calories.
    a. T
    b. F
A

F

98
Q
  1. (LO 5.2) Saturation refers to
    a. the ability of a fat to penetrate a barrier, such as paper.
    b. whether or not a fatty acid chain is holding all of the hydrogen atoms it can hold.
    c. the characteristic of pleasing flavor and aroma.
    d. the fattening power of fat.
A

B

99
Q
  1. (LO 5.2) Generally speaking, vegetable and fish oils are rich in saturated fat.
    a. T
    b. F
A

F

100
Q
  1. (LO 5.2) A benefit to health is seen when _______ is used in place of _______ in the diet.
    a. saturated fat/monounsaturated fat
    b. saturated fat/polyunsaturated fat
    c. polyunsaturated fat/saturated fat
    d. triglycerides/cholesterol
A

C

101
Q
  1. (LO 5.3) Little fat digestion takes place in the stomach.
    a. T
    b. F
A

T

102
Q
  1. (LO 5.3) Bile is essential for fat digestion because it
    a. splits triglycerides into fatty acids and glycerol.
    b. emulsifies fats in the small intestine.
    c. works as a hormone to suppress appetite.
    d. emulsifies fat in the stomach.
A

B

103
Q
  1. (LO 5.4) When energy from food is in short supply, the body
    a. dismantles its glycogen and releases triglycerides for energy.
    b. dismantles its cholesterol and releases glucose for energy.
    c. converts its glucose to fat for more efficient energy.
    d. dismantles its stored triglycerides and releases fatty acids for energy.
A

D

104
Q
  1. (LO 5.4) Fat breakdown without carbohydrate causes ketones to build up in the tissues and blood and be excreted in the urine.
    a. T
    b. F
A

T

105
Q
  1. (LO 5.5) LDL, a class of lipoprotein, delivers triglycerides and cholesterol from the liver to the body’s tissues.
    a. T
    b. F
A

T

106
Q
  1. (LO 5.5) Chylomicrons, a class of lipoprotein, are produced in the liver.
    a. T
    b. F
A

F

107
Q
  1. (LO 5.5) Consuming large amounts of saturated fatty acids lowers LDL cholesterol and thus lowers the risk of heart disease and heart attack.
    a. T
    b. F
A

F

108
Q
  1. (LO 5.6) The roles of the essential fatty acids include
    a. forming parts of cell membranes.
    b. supporting infant growth and vision development.
    c. supporting normal blood pressure.
    d. all of the above.
A

D

109
Q
  1. (LO 5.6) Taking supplements of fish oil is recommended for those who don’t like fish.
    a. T
    b. F
A

F

110
Q
  1. (LO 5.6) Fried fish from fast-food restaurants and frozen fried fish products are often low in omega-3 and high in solid fats.
    a. T
    b. F
A

T

111
Q
  1. (LO 5.7) A way to prevent spoilage of unsaturated fats and make them harder is to change their fatty acids chemically through
    a. acetylation.
    b. hydrogenation.
    c. oxidation.
    d. mastication.
A

B

112
Q
  1. (LO 5.7) Trans-fatty acids arise when unsaturated fats are
    a. used for deep frying.
    b. hydrogenated.
    c. baked.
    d. used as preservatives.
A

B

113
Q
  1. (LO 5.8) An eating pattern with sufficient essential fatty acids includes
    a. nuts and vegetable oils.
    b. cup of raw oil each day.
    c. two servings of seafood a week.
    d. a and c.
A

D

114
Q
  1. (LO 5.8) The majority of solid fats in the U.S. diet are supplied by invisible fats.
    a. T
    b. F
A

T

115
Q
  1. (LO 5.9) Solid fats and high-calorie choices lurk in every food group.
    a. T
    b. F
A

T

116
Q
  1. (LO 5.10) Which is true of very low-fat diets?
    a. They may lack essential fatty acids and certain vitamins.
    b. They may be high in carbohydrate calories.
    c. They are difficult to maintain over time.
    d. All of the above.
A

D

MABS Nutrition (24 decks)

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