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1. Which of the following is least likely to provide reliable nutrition information?
American Dietetic Association
US Department of Agriculture
Muscle and Fitness Magazine
Purdue University
2. Which of the following is not paired correctly?
Carbohydrates provide 4 Kcal/gram
Alcohol provides 4 Kcal/gram
Lipids provide 9 Kcal/gram
Protein provides 4 Kcal/gram
3. Foods that have health-promoting and/or disease-preventing properties beyond basic nutritional functions are called
essential foods.
fortified foods.
functional foods.
Phytochemicals
4. A formal explanation of an observed phenomenon after experimentation is a(n):
theory
hypothesis
variable
observation
5. You have two relatives both 55 years old and both have always eaten a diet of primarily fast food. One of these relatives has severe heart disease and the other has low cholesterol levels and no sign of heart disease. What is the best explanation for this?
these relatives have the same genetic predisposition for heart disease
these relatives do not share the same genetic predisposition for heart disease
the fast food consumed is not bad for their heart health
the fast food consumed is good for their heart health
6. Which of the following is associated with overnutrition?
Anemia
Failure to thrive
Obesity and Type 2 diabetes
Osteoporosis
7. Some nutrient deficiencies occur quickly whereas others take more time to develop. Which of the following nutrient deficiencies are listed in the order reflecting most quickly to least quickly?
Dehydration osteoporosis scurvy
Scurvy dehydration osteoporosis
Osteoporosis dehydration scurvy
Dehydration scurvy osteoporosis
8. A carbohydrate-rich oat bar contains 20 grams of carbohydrate and is fortified with 5 grams of a fiber which is a non digestible complex carbohydrate. How many calories FROM CARBOHYDRATE have been consumed?
100 calories.
160 calories.
80 calories.
40 calories.
9. For a nutrition study to provide reliable information it must:
collect quantifiable data from the right experimental population.
use proper experimental controls.
accurately interpret data.
All of these choices are true.
10. An example of moderation when choosing foods is:
adding salt to your french-fries.
sharing an appetizer with a friend when eating at a restaurant.
ordering a small burger and fries instead of a double burger.
eating a cinnamon roll and a latte for breakfast and skipping lunch
11. Currently serving sizes on labels are based on:
The amount people actually eat
What people estimated they ate in 1970-1980
MyPlate recommended serving sizes
All of these are correct
12. According to the MyPlate plan a person who requires about 2000 calories per day should consume ______ cups of milk each day?
2
3
4
5
13. All of the following are variables that increase the Estimated Energy Requirement except:
a child who grows taller.
adding 20 minutes per day of physical activity.
getting older.
adding muscle mass by weight lifting.
14. Which nutrient intake recommendation is used as a goal when a Recommended Dietary Allowance does not exist?
Adequate Intake
Estimated Average Requirement
Estimated Energy Requirement
Tolerable Upper Intake Level
15. Which of the following statements best describes the relationship between the Dietary Guidelines and the MyPlate?
The Dietary Guidelines provides specific recommendations and the MyPlate generalizes these recommendations.
The Dietary Guidelines provides recommendations for a healthy diet and the MyPlate illustrates the appropriate proportions of foods from each of five food groups that make up a healthy diet.
The Dietary Guidelines provides information about food choices and MyPlate emphasizes the need for exercise.
The Dietary Guidelines and MyPlate are unrelated different public health tools.
16. If Joe consumed 2500 calories daily he would need to consume ____ the %DV listed in the Nutrition Facts panel.
greater than
less than
the same as
17. Which of the following recommendations are designed to cover 97% of the populations needs?
EAR
UL
RDA
DRI
18. According to the Dietary Guidelines for Americans maintaining a healthy body weight is emphasized by:
following a diet that provides fewer than 120 grams of carbohydrate daily.
following a diet with less than 10% of total calories from fat.
increasing protein intake.
moderating calorie intake.
19. For a dietary supplement to claim high potency it must contain ____ percent of the Daily Value for the given nutrient based on the stated serving size.
20
50
100
125
20. The best definition of the purpose of the Dietary Reference Intakes (DRIs) is:
to insure that all Americans consume a healthy diet.
to provide food in the American market that satisfies nutrient needs of the population.
to provide nutrients in either food or supplements that satisfies the nutrient needs of the population.
to recommend the amounts of energy nutrients and other food components that healthy people should consume in order to stay healthy reduce the risk of chronic disease and prevent deficiencies.
21. The slow movement of food stuff through the _____ favors the growth of microflora.
large intestine
pancreas
small intestine
stomach
22. Fatty acids can be used to make all of the following EXCEPT:
body fat
glycogen
cell membranes
regulatory molecules
23. An individual who eats food contaminated with bacteria may be protected from the ill effects of the bacteria because of the presence of:
enzymes in the lining of the small intestine
hormones and enzymes controlling reactions in the small intestines
antibacterial agents consumed with the food
phagocytes and lymphocytes
24. Gastric juice in the stomach contains all of the following EXCEPT:
trypsin.
hydrochloric acid.
pepsin.
water.
25. Which of the following does not influence how quickly food moves through the GI tract?
Size of the meal
Nutrition composition of the meal
Whether the meal is composed of liquids or solids
Time of day the meal is eaten
26. Which of the following is in correct order from smallest to largest?
cell atom molecule organ tissue
molecule atom tissue cell organ
atom molecule cell tissue organ
tissue atom molecule cell organ
27. Heartburn results when the acidic contents of the stomach regurgitate into the esophagus creating a burning sensation because unlike the stomach the cells lining the esophagus do not:
secrete hydrolytic enzymes
secrete mucous
contain connective tissue
contain epithelial cells
28. Exchange of nutrients and gases occurs through:
capillaries
arterioles
arteries
veins
29. _____ is a circular muscle that acts as a valve opening and closing to allow the gastric contents to move throughout the GI tract.
Connective tissue
The lumen
A sphincter
The rectum
30. Which of the following body systems secretes hormones that help regulate how much we eat how quickly food and nutrients travel through the digestive system?
Nervous
Endocrine
Cardiovascular
Integumentary
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