1. Which of the following is NOT among the features of a chronic disease?
a.
It develops slowly
b.
It lasts a long time
c.
It produces sharp pains
d.
It progresses gradually
ANSWER:
c
POINTS:
1
REFERENCES:
Introduction
LEARNING OBJECTIVES:
UNCN.RPW.10.1.1 - 1.1 - Describe how various factors influence personal food choices.
KEYWORDS:
Bloom’s: Remember
2. What is the chief reason people choose the foods they eat?
Cost
Taste
Convenience
Nutritional value
b
1.1 Food Choices
Bloom’s: Apply
3. Which of the following is NOT among the consequences of making poor food choices?
Over the long term, they will reduce lifespan in some people
They can promote heart disease and cancer over the long term
Over the long term, they will not affect lifespan in some people
When made over just a single day, they exert great harm to your health
d
4. A child's strong dislike of noodle soup that developed after she consumed some when she was sick with flu is an example of a food-related
habit.
social interaction.
emotional turmoil.
negative association.
5. A parent who offers a child a favorite snack as a reward for good behavior is encouraging a food behavior known as
reverse psychology.
positive association.
habitual reinforcement.
6. A person who eats a bowl of oatmeal for breakfast every day is most likely making a food choice based on
availability.
body image.
environmental concerns.
a
7. Which of the following represents a food choice based on negative association?
A tourist from China who rejects a hamburger due to unfamiliarity
A child who spits out his mashed potatoes because they taste too salty
A teenager who grudgingly accepts an offer for an ice cream cone to avoid offending a close friend
An elderly gentleman who refuses a peanut butter and jelly sandwich because he deems it a child's food
8. The motive for a person who alters his diet due to religious convictions is most likely his
values.
ethnic heritage.
functional association.
9. A person viewing an exciting sports match of her favorite team and eating because of nervousness would be displaying a food choice behavior most likely based on
emotional comfort.
10. Approximately what percentage of US consumers eat home-cooked meals at least 3 times per week?
20
40
60
80
11. All of the following are examples of functional foods EXCEPT
tomatoes.
regular oatmeal.
regular white bread.
calcium-fortified juice.
12. What is the term that defines foods that contain nonnutrient substances whose known action in the body is to promote well-being to a greater extent than that contributed by the food's nutrients?
Fortified foods
Enriched foods
Functional foods
Health-enhancing foods
13. Nonnutrient substances found in plant foods that show biological activity in the body are commonly known as
folionutrients.
inorganic fibers.
phytochemicals.
phyllochemicals.
14. By chemical analysis, what nutrient is present in the highest amounts in most foods?
Fats
Water
Proteins
Carbohydrates
1.2 The Nutrients
UNCN.RPW.10.1.2 - 1.2 - Name the six major classes of nutrients and identify which are organic and which yield energy.
15. Approximately how much water (lbs) would be found in a 120-lb person?
12
24
36
72
16. Which of the following is NOT one of the six classes of nutrients?
Fiber
Protein
Minerals
Vitamins
17. A nutrient needed by the body and that must be supplied by foods is termed a(n)
neutraceutical.
metabolic unit.
organic nutrient.
essential nutrient.
18. Which of the following is NOT classified as a macronutrient?
Fat
Calcium
Carbohydrate
19. Which of the following is an example of a macronutrient?
Vitamin C
Vitamin D
20. Which of the following is classified as a micronutrient?
Iron
Alcohol
21. Which of the following is an organic compound?
Salt
22. An essential nutrient is one that cannot be
found in food.
degraded by the body.
made in sufficient quantities by the body.
used to synthesize other compounds in the body.
23. Which of the following most accurately defines the term organic?
Products sold at health food stores
Products grown without use of pesticides
Foods having superior nutrient qualities
Substances with carbon-carbon or carbon-hydrogen bonds
24. Which of the following is an organic nutrient?
Oxygen
25. Approximately how many nutrients are considered indispensable in the diet?
15
25
55
26. Which of the following cannot add fat to the body?
Inorganic nutrients
27. Which of the following nutrients does not yield energy during its metabolism?
TOPICS:
28. Which of the following is an example of a micronutrient?
29. How much energy is required to raise the temperature of one kilogram (liter) of water 1°C?
10 calories
1 kilocalorie
10,000 calories
1000 kilocalories
30. Gram for gram, which of the following provides the most energy?
31. Food energy is commonly expressed in kcalories and in
kilojoules.
kilograms.
kilometers.
kilonewtons.
32. International units of energy are expressed in
newtons.
calories.
kilocalories.
33. Approximately how many milliliters are contained in a half-cup of milk?
50
85
120
200
34. A normal half-cup vegetable portion weighs approximately how many grams?
5
100
35. A weight reduction regimen calls for a daily intake of 1400 kcalories, which includes 30 g of fat. Approximately what percentage of the total energy is contributed by fat?
8.5
19
25.5
36. A diet provides a total of 2200 kcalories, of which 40% of the energy is from fat and 20% from protein. How many grams of carbohydrate are contained in the diet?
220
285
440
880
37. What is the kcalorie value of a meal supplying 110 g of carbohydrates, 25 g of protein, 20 g of fat, and 5 g of alcohol?
160
345
560
755
38. Which of the following nutrient sources yields more than 4 kcalories per gram?
Plant fats
Plant proteins
Animal proteins
Plant carbohydrates
39. Which of the following is a result of the metabolism of energy nutrients?
Energy is released
Body fat increases
Energy is destroyed
Body water decreases
40. Which of the following statements most accurately describes the composition of most foods?
They contain only one of the three energy nutrients, although a few contain all of them
They contain equal amounts of the three energy nutrients, except for high-fat foods
They contain mixtures of the three energy nutrients, although only one or two may predominate
They contain only two of the three energy nutrients, although there are numerous other foods that contain only one
UNCN.RPW.10.1.5 - 1.5 - Explain how the four assessment methods are used to detect energy and nutrient deficiencies and excesses.
41. In the body, the chemical energy in food can be converted to any of the following EXCEPT
heat energy.
light energy.
electrical energy.
mechanical energy.
42. When consumed in excess, all of the following can be converted to body fat and stored EXCEPT
sugar.
corn oil.
alcohol.
vitamin C.
43. How many vitamins are known to be required in the diet of human beings?
8
10
13
44. Which of the following is NOT a characteristic of the vitamins?
Essential
Inorganic
Destructible
kCalorie-free
45. Which of the following is a feature of the minerals as nutrients?
They are organic
They yield 4 kcalories per gram
Some become dissolved in body fluids
Some may be destroyed during cooking
46. How many minerals are known to be required in the diet of human beings?
6
16
47. Which of the following is NOT a characteristic of the minerals?
Yield no energy
Unstable to light
Stable in cooked foods
Structurally smaller than vitamins
48. Your friend Carrie took a daily supplement of vitamin C and stated that she felt a lot better. Her experience is best described as a(n)
anecdote.
blind experiment.
nutritional genomic.
case-control experience.
1.3 The Science of Nutrition
UNCN.RPW.10.1.3 - 1.3 - Explain the scientific method and how scientists use various types of research studies and methods to acquire nutrition information.
49. Overcooking a food is least likely to affect which of the following groups of nutrients?
50. The study of how a person's genes interact with nutrients is termed
genetic counseling.
nutritional genomics.
genetic metabolomics.
nutritional nucleic acid pool.
51. What is the meaning of a double-blind experiment?
Both subject groups take turns getting each treatment
Neither subjects nor researchers know which subjects are in the control or experimental group
Neither group of subjects knows whether they are in the control or experimental group, but the researchers do know
Both subject groups know whether they are in the control or experimental group, but the researchers do not know
52. In the scientific method, a tentative solution to a problem is called the
theory.
prediction.
hypothesis.
correlation.
53. Among the following, which is the major weakness of a laboratory-based study?
The costs are usually high
It is difficult to replicate the findings
The results cannot be applied to human beings
Experimental variables cannot be easily controlled
54. What is the benefit of using controls in an experiment?
The size of the groups can be very large
The subjects do not know anything about the experiment
The subjects who are treated are balanced against the placebos
The subjects are similar in all respects except for the treatment being tested
55. What is the benefit of using a large sample size in an experiment?
Chance variation is ruled out
There will be no placebo effect
The experiment will be double-blind
The control group will be similar to the experimental group
56. A clinical trial must involve
tissue cells in culture.
rats or mice as subjects.
human beings as subjects.
computer modeling to design the study.
57. What is the benefit of using placebos in an experiment?
All subjects are similar
All subjects receive a treatment
Neither subjects nor researchers know who is receiving treatment
One group of subjects receives a treatment and the other group receives nothing
58. You have been asked to help a top nutrition researcher conduct human experiments on vitamin C. As the subjects walk into the laboratory, you distribute all the vitamin C pill bottles to the girls and all the placebo pill bottles to the boys. The researcher instantly informs you that there are two errors in your research practice. What steps should you have done differently?
Given all the boys the vitamin C and the girls the placebo, and told them what they were getting
Distributed the bottles randomly, randomized the subjects, and told them what they were getting
Told the subjects which group they were in, and prevented yourself from knowing the contents of the pill bottles
Prevented yourself from knowing what was in the pill bottles, and distributed the bottles randomly to the subjects
59. In nutrition research, observations of the quantities and types of foods eaten by groups of people and the health status of those groups are known as
case-control studies.
epidemiological studies.
human intervention trials.
correlation-control studies.
60. Overeating and gaining body weight is an example of a
variable effect.
positive correlation.
negative correlation.
randomization effect.
61. An increase in exercise accompanied by a decrease in body weight is an example of a
62. Before publication in a reputable journal, the findings of a research study must undergo scrutiny by experts in the field according to a process known as
peer review.
cohort review.
intervention examination.
double-blind examination.
63. Which of the following is NOT a typical part of a research article?
References
Speculation
Review of the literature
64. All of the following sets of values are included in the Dietary Reference Intakes EXCEPT
AI.
RDA.
EAR.
LUT.
1.4 Dietary Reference Intakes
UNCN.RPW.10.1.4 - 1.4 - Define the four categories of the DRI and explain their purposes.
65. Which of the following is NOT a set of values within the Dietary Reference Intakes?
Adequate Intakes
Estimated Average Allowances
Tolerable Upper Intake Levels
Recommended Dietary Allowances
66. The smallest amount of a nutrient that, when consumed over a prolonged period, maintains a specific function is called the nutrient
allowance.
requirement.
tolerable limit.
adequate intake.
67. If a group of people consumed an amount of protein equal to the average requirement for their population group, what percentage would receive insufficient amounts?
2
33
98
68. A health magazine contacted you for your expert opinion on what measure best describes the amounts of nutrients that should be consumed by the population. Your reply should be:
The Dietary Reference Intakes because they are a set of nutrient intake values for healthy people in the United States and Canada.
The Tolerable Upper Intake levels because they are the maximum daily amount of a nutrient that appears safe for most healthy people.
The Estimated Average Requirements because they reflect the average daily amount of a nutrient that will maintain a specific function in half of the healthy people of a population.
The Recommended Dietary Allowances because they represent the average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people.
69. Recommended Dietary Allowances may be used to
measure nutrient balance of population groups.
assess dietary nutrient adequacy for individuals.
treat persons with diet-related illnesses.
calculate exact food requirements for most individuals.
70. Recommended Dietary Allowances are based on the
Lower Tolerable Limit.
Upper Tolerable Limit.
Subclinical Deficiency Value.
Estimated Average Requirement.
71. The amount of a nutrient that meets the needs of about 98% of a population is termed the
Adequate Intake.
Daily Recommended Value.
Tolerable Upper Intake Level.
Recommended Dietary Allowance.
72. The RDA (Recommended Dietary Allowances) for nutrients are generally
more than twice as high as anyone needs.
the minimum amounts that average people need.
designed to meet the needs of almost all healthy people.
designed to prevent deficiency diseases in half the population.
73. How are the RDA for almost all vitamin and mineral intakes set?
Low, to reduce the risk of toxicity
High, to cover virtually all healthy individuals
Extremely high, to cover every single person
At the mean, to cover most healthy individuals
74. Which of the following is NOT a feature of the Adequate Intake (AI) and the Recommended Dietary Allowance (RDA)?
Both values exceed the average requirements
AI values are more tentative than RDA values
The percentage of people covered is known for both values
Both values may serve as nutrient intake goals for individuals
75. All of the following features are shared by the RDA and the AI EXCEPT
both are included in the DRI.
both serve as nutrient intake goals for individuals.
neither covers 100% of the population's nutrient needs.
neither is useful for evaluating nutrition programs for groups of people.
76. Which of the following is a purpose of both the Recommended Dietary Allowance and Adequate Intake?
Setting nutrient goals for individuals
Identifying toxic intakes of nutrients
Restoring health of malnourished individuals
Developing nutrition programs for schoolchildren
77. Bob consumes about 2500 kcalories per day, which is apportioned as 150 g of fat, 140 g of carbohydrate, and 150 g of protein. What would be the appropriate revisions to help Bob adjust his nutrient intake so that it matches the Acceptable Macronutrient Distribution Ranges?
70 g fat, 156 g protein, 313 g carbohydrate
140 g fat, 150 g protein, 150 g carbohydrate
500 g fat, 750 g protein, 1250 g carbohydrate
10 g fat, 20 g protein, 45 g carbohydrate
78. Which of the following represents a rationale for DRI energy recommendations?
Because protein is an energy nutrient, the figures for energy intake are set in proportion to protein intake
Because a large number of people are overweight, the figures are set to induce a gradual weight loss in most individuals
Because the energy needs within each population group show little variation, the figures are set to meet the needs of almost all individuals
Because a margin of safety would result in excess energy intake for a large number of people, the figures are set at the average energy intake
79. What does the Tolerable Upper Intake Level of a nutrient represent?
The maximum amount allowed for fortifying a food
A number calculated by taking twice the RDA or three times the AI
The maximum allowable amount available in supplement form
The maximum amount from all sources that appears safe for most healthy people
80. What set of values is used to recommend the average kcalorie intake that maintains population groups in energy balance?
Estimated Energy Requirement
Adequate Average Requirement
Recommended Dietary Allowance
Acceptable Energy Distribution Range
81. The percentages of kcalorie intakes for protein, fat, and carbohydrate that are thought to reduce the risk of chronic diseases are termed the
Estimated Energy Requirements.
Tolerable Range of Kilocalorie Intakes.
Estimated Energy Nutrient Recommendations.
Acceptable Macronutrient Distribution Ranges.
82. What is the AMDR for carbohydrate?
5-10%
15-25%
30-40%
45-65%
83. Which of the following figures falls within the carbohydrate range of the AMDR?
35%
50%
70%
90%
84. What is the AMDR for protein?
10-35%
40-45%
50-65%
70-85%
85. What is the upper range of fat intake in the AMDR?
20%
25%
86. What is the AMDR for fat?
10-30%
20-35%
40-55%
60-75%
87. If a person consumed the upper AMDR limit for protein as part of a diet providing 2500 kcalories, approximately how many grams of protein would be ingested?
41
63
135
219
88. Which statement about the recommended nutrient intakes is FALSE?
The recommendations also apply to sick people
The recommendations are designed to be met through intake of foods and not supplements
It is difficult and unnecessary to meet the recommended intakes for all nutrients each day
The recommendations are neither minimum requirements nor necessarily optimal intakes for everybody
89. The Dietary Reference Intakes may be used to
treat people with diet-related disorders.
assess adequacy of all required nutrients.
plan and evaluate diets for healthy people.
assess adequacy of only vitamins and minerals.
90. Which of the following is used to detect nutrient deficiencies?
Assessment techniques
Nutrient stages identification
Overt symptoms identification
Outward manifestations assessment
1.5 Nutritional Assessment
91. As a registered dietitian at Jones Hospital, you are instructed to write a policy statement on nutrition assessment procedures for all new patients. Which of the following are the most useful parameters for the nutrition assessment of individuals?
Diet recall, food likes and dislikes, allergies, favorite family recipes
Anthropometric data, physical examinations, food likes and dislikes, family tree
Diet record that includes what the patient usually eats, which will provide sufficient information
Historical information, anthropometric data, physical examinations, laboratory tests
92. Which of the following is an anthropometric measure?
Body weight
Blood pressure
Blood iron level
Food intake information
93. Inspection of hair, eyes, skin, and posture is part of the nutrition assessment component known as
diet history.
anthropometrics.
biochemical testing.
physical examination.
94. Which of the following is used to determine the presence of abnormal functions inside the body due to a nutrient deficiency?
Diet history
Laboratory tests
Body weight loss
Physical examination
95. Which of the following represents the usual sequence of stages in the development of a nutrient deficiency resulting from inadequate intake?
Declining nutrient stores, abnormal functions within the body, and overt signs
Abnormal functions within the body, declining nutrient stores, and overt signs
Abnormal functions within the body, overt signs, and declining nutrient stores
Declining nutrient stores, overt signs, and abnormal functions within the body
96. Which of the following would most likely lead to a primary nutrient deficiency?
Inadequate nutrient intake
Reduced nutrient absorption
Increased nutrient excretion
Increased nutrient destruction
97. What type of deficiency is caused by inadequate absorption of a nutrient?
Primary
Clinical
Secondary
Subclinical
98. A subclinical nutrient deficiency is defined as one that
shows overt signs.
is in the early stages.
shows resistance to treatment.
is similar to a secondary deficiency.
99. Which of the following is an overt symptom of iron deficiency?
Anemia
Headaches
Skin dryness
Decreased red blood cell count
100. To identify early-stage malnutrition, a health professional would use which of the following parameters?
Anthropometric data
Physical exam results
Review of dietary intake data
101. What entity coordinates nutrition-related research activities of federal agencies?
U.S. Public Health Service
Food and Drug Administration
Dietary Reference Intakes committee
The National Nutrition Monitoring program
102. The goal of Healthy People is to
establish the DRI.
identify national trends in food consumption.
identify leading causes of death in the United States.
set goals for the nation's health over the next 10 years.
103. Which of the following does NOT describe a national trend in eating habits of Americans?
We eat larger portions
We snack more frequently
We eat more high-fiber foods
We eat more meals away from home
104. The 5 most common causes of death today in the United States include all of the following EXCEPT
stroke.
cancer.
suicide.
heart disease.
1.6 Diet and Health
UNCN.RPW.10.1.6 - 1.6 - Identify several risk factors and explain their relationships to chronic diseases.
105. Of the ten leading causes of illness and death, how many are associated directly with nutrition?
4
7
106. Which of the following leading causes of death in the U.S. does NOT bear a relationship to diet?
Cancer
Heart disease
Diabetes mellitus
Pneumonia and influenza
107. Factors known to be related to a disease but not proven to be causal are called
risk factors.
genetic factors.
degenerative factors.
environmental factors.
108. Which of the following statements defines the association between a risk factor and the development of a disease?
All people with the risk factor will develop the disease
The absence of a risk factor guarantees freedom from the disease
The more risk factors for a disease, the greater the chance of developing that disease
The presence of a factor such as heredity can be modified to lower the risk of degenerative diseases
109. Which of the following factors makes the greatest contribution to deaths in the United States?
Guns
Tobacco
Automobiles
110. What single behavior contributes to the most deaths in the United States?
Poor diet
Tobacco use
Alcohol intake
Sexual activity
111. Who would be the most appropriate person to consult regarding nutrition information?
Chiropractor
Medical doctor
Registered dietitian
Health food store manager
Highlight.1 Nutrition Information and Misinformation
UNCN.RPW.10.1.7 - 1.7 - Recognize misinformation and describe how to identify reliable nutrition information.
112. All of the following are minimum requirements for becoming a registered dietitian EXCEPT
earning an undergraduate degree.
completing up to a three-week clinical internship or the equivalent.
completing approximately 60 semester hours in nutrition and food science.
passing a national examination administered by the Academy of Nutrition and Dietetics.
113. Which of the following describes the legal limitations, if any, for a person who disseminates dietary advice to the public?
The title "dietitian" can be used by anyone in all states
The title "nutritionist" can be used by anyone in all states
A license to practice as a nutritionist or dietitian is required by some states
A license to practice as a nutritionist or dietitian is mandatory in all states
114. Which of the following individuals is most likely to possess the least amount of nutrition training?
Dietetic technician
Registered dietician
Certified nutritionist
Dietetic technician, registered
115. For which of the following titles, by definition, must the individual be college educated and pass a national examination administered by the Academy of Nutrition and Dietetics?
Certified nutrition therapist
116. Which of the following best describes a college-educated nutrition and food specialist who is qualified to make evaluations of the nutritional health of people?
Licensed nutritionist
Master of nutrient utilization
Doctor of food and nutritional sciences
117. A person who assists registered dietitians has the formal title of
dietetic assistant.
nutrition assistant.
dietetic technician.
nutrition technician.
118. All of the following are recognized, credible sources of nutrition information EXCEPT
Who's Who in Nutrition.
the Food and Drug Administration.
the United States Department of Agriculture.
the Academy of Nutrition and Dietetics.
119. Describe six behavioral or social motives governing people's food choices.
Answers will vary.
120. Explain how food choices are influenced by habits, emotions, physical appearance, and ethnic background.
121. Discuss some of the consequences of eating in response to emotions.
122. Define the term organic. How do the properties of vitamins relate to their organic nature? Contrast these points with the properties of inorganic compounds such as minerals.
123. List the strengths and weaknesses of epidemiological studies, laboratory-based studies, and clinical trials.
124. Explain the importance of the placebo and the double-blind technique in carrying out research studies.
125. Describe the steps involved in establishing nutrient values that make up the Dietary Reference Intakes.
126. Compare and contrast the meaning of Adequate Intakes, Recommended Dietary Allowances, Estimated Average Requirements, and Tolerable Upper Intake Levels for nutrients.
127. What approach is taken in setting recommendations for energy intakes? Why is this approach taken? How does this approach differ from that taken for other nutrients?
128. Compare and contrast the rationales underlying dietary recommendations for individuals versus those for populations.
129. List and discuss four methods commonly used to assess nutritional status of individuals.
1.5 Nutrition Assessment
130. Discuss how the results from national nutrition surveys are used by private and government agencies and groups.
131. List the national trends of food consumption over the past 40 years.
132. List 10 goals of the Healthy People program. How successful is the program thus far?
133. Discuss the meaning and significance of the relationships between risk factors and chronic diseases.
134. List ways to identify a reliable nutrition information website.
135. (A.) List techniques that help identify nutrition quackery. (B.) Where can you find reliable sources of nutrition information?
136. (A.) Explain the education and training requirements associated with obtaining registration as a dietitian. (B.) List several career areas in which registered dietitians are often employed.
1.2 The Nutrients1.3 The Science of Nutrition1.4 Dietary Reference Intakes1.5 Nutrition Assessment
UNCN.RPW.10.1.2 - 1.2 - Name the six major classes of nutrients and identify which are organic and which yield energy.UNCN.RPW.10.1.3 - 1.3 - Explain the scientific method and how scientists use various types of research studies and methods to acquire nutrition information.UNCN.RPW.10.1.4 - 1.4 - Define the four categories of the DRI and explain their purposes.UNCN.RPW.10.1.5 - 1.5 - Explain how the four assessment methods are used to detect energy and nutrient deficiencies and excesses.
e.
f.
g.
h.
Energy
i.
j.
Organic
k.
Placebo
l.
m.
Validity
n.
Hypothesis
o.
Undernutrition
p.
Overnutrition
q.
Anthropometrics
r.
Overt deficiency
s.
t.
Subclinical deficiency
137. Nutrient with the highest body concentration
g
0
138. Substance containing no carbon or not pertaining to living things
l
139. Number of indispensable nutrients for human beings
140. Most substances containing carbon-hydrogen bonds
j
141. Substance containing nitrogen
i
142. Energy (kcal) required to increase temperature of 1 kg of water from 0° C to 100° C
e
143. Nutrient with the highest energy density
f
144. Energy (kcal) yield of five grams of sugar
145. Energy (kcal) yield of one gram of alcohol
146. Number of indispensable minerals for human beings
147. An unproven statement
n
148. An inert medication
k
149. Possessing the quality of being evidence based
m
150. The recommended intake is set at the population mean
h
151. Excess nutrient intake leads to this
p
152. Deficient nutrient intake leads to this
o
153. Measurement of physical characteristics
q
154. Inspection of skin, tongue, eyes, hair, and fingernails
s
155. A nutrient deficiency showing outward signs
r
156. A nutrient deficiency in the early stages
t
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