nutrition and diet therapy (practice questions)

The result of those processes whereby the body takes in and uses food for growth, development, and maintenance of health is

a. respiration

b. diet therapy

c. nutrition

d. digestion

c

Nutritional status is determined by

a. heredity

b. employment

c. personality

d. diet

d

To nourish the body adequately, one must

a. avoid all low-nutrient-density foods

b. eat foods containing the six classes of nutrients

c. include fats at every meal

d. restrict proteins at breakfast

b

Nutrients used primarily to provide energy to the body are

a. vitamins, water, and minerals

b. carbohydrates, proteins, and fats

c. proteins, vitamins, and fat

d. vitamins, minerals, and carbohydrates

b

Nutrients used mainly to build and repair body tissues are

a. proteins, vitamins, and minerals

b. carbohydrates, fats, and minerals

c. fats, water, and minerals

d. fats, vitamins, and minerals

a

Foods such as potato chips, cakes, sodas, and candy are called

a. dietetic foods

b. essential nutrient foods

c. low-nutrient-density foods

d. nutritious foods

c

An inadequate intake of the six classes of nutrients in the diet may result in

a. stamina

b. malnutrition

c. indigestion

d. diabetes

b

The cumulative effect of a high-fat diet could be

a. iron deficiency

b. blindness

c. heart disease

d. diabetes mellitus

c

Malnutrition could be caused by

a. poor posture

b. constipation

c. disease

d. hypertension

c

A cumulative condition is one that develops

a. within a very short period of time

b. over several years

c. only in women under 52

d. in premature infants

b

Nutritional status

a. is determined by heredity

b. never changes

c. is not reflected in one's appearance

d. can affect the body's ability to resist disease

d

Infants, young children, adolescents, pregnant adolescents, and the elderly

a. are commonly overweight

b. are among those prone to malnutrition

c. all commonly suffer from osteomalacia

d. never suffer from primary nutrient deficiencies

b

Organic nutrients are

a. only found in products grown without pesticides

b. only sold at health food stores

c. substances that cannot be broken down

d. substances containing a carbon atom

d

Which of the following would be an organic nutrient?

a. fat

b. water

c. calcium

d. selenium

a

Anthropometric measures include measures of:

a. iron status

b. fluid intake

c. client's income

d. weight

d

Food customs mean one's

a. food nutrients

b. food habits

c. food requirements

d. all of the above

b

Food customs

a. may be based on religion or nationality

b. are always nutritious

c. are easily changed

d. are not affected by one's social status

a

Moving to a new environment or experiencing a change in salary

a. rarely changes established food habits

b. usually influences established food habits

c. always reduces the amount of food eaten

d. never reduces the quality of food eaten

b

Down-home breads are common to diets of people from

a. Mexico

b. the U.S. Midwest

c. China

d. the U.S. South

d

Rice is a popular carbohydrate food in

a. Puerto Rico

b. central Europe

c. northern Europe

d. all of the above

a

In general, the diets of U.S. southerners, Mexicans, Puerto Ricans, and Italians would be improved by the addition of more

a. rice

b. corn

c. milk

d. pasta

c

A diet of dried beans, corn, and chili peppers would most likely be used by a(n)

a. Mexican family

b. Italian family

c. Armenian family

d. Orthodox Jewish family

a

A balanced diet is one that includes

a. equal amounts of carbohydrates and fats

b. no animal products

c. all six classes of nutrients

d. more vegetables than fruits

c

Fruits and vegetables are rich sources of

a. vitamins

b. fats

c. proteins

d. all of the above

a

Teenagers should have a serving of milk (or its substitute)

a. not more than twice a day

b. three times a day

c. not more than four times a week

d. not at all if they are overweight

b

Milk products are made from milk and include

a. butter and margarine

b. yogurt and cottage cheese

c. bean curd and coconut milk

d. all of the above

b

Milk and its products are the best dietary source of

a. proteins and fats

b. calcium

c. carbohydrates

d. all of the above

b

Breads, cereals, rice, and pasta are rich sources of

a. vitamin D

b. fats

c. carbohydrates

d. all of the above

c

Daily intake from the meat group should be

a. 2 oz

b. 51⁄2 oz

c. 8 oz

d. 11 oz

b

Foods from the meat group are rich sources of

a. proteins

b. carbohydrates

c. vitamin C

d. all of the above

a

An example of a breakfast with high nutrient density is

a. pancakes and cocoa

b. melon, bran muffin, and cocoa made with fat-free milk

c. fruit-flavored beverage, cinnamon bun, and coffee

d. fried eggs, bacon, and coffee

b

Excessive amounts of salt in the diet

a. raise cholesterol levels substantially

b. are thought to contribute to hypertension

c. cause cirrhosis of the liver

d. have no relevance to one's nutritional status

b

MyPyramid

a. food groups are nutritionally interchangeable

b. is an outline for meal planning for adults only

c. advises that fruits and vegetables be eaten in moderation

d. recommends portion ranges of bread, cereal, rice, and pasta each day

d

The Nutrition Labeling and Education Act of 1990

a. requires that descriptive words used for foods be standardized

b. sets maximum amounts of cholesterol allowed for each food serving

c. permits no health claims on food containers

d. does not require the food manufacturer or processor to list the total amounts in each serving of calories, sodium, or dietary fiber

a

Foods rich in complex carbohydrates, such as breads and cereals, are also excellent sources of

a. calcium and phosphorus

b. vitamins C and D

c. dietary fiber and B vitamins

d. proteins and fats

c

When choosing foods from the meats, poultry, and fish food group, one should be careful to select foods that

a. are rich in calcium and phosphorus

b. provide at least one-half of one's daily need for carbohydrates

c. have limited amounts of protein and iron

d. are low in saturated fats and cholesterol

d

The two vitamins that the Nutrition Labeling and Education Act of 1990 requires be included as amounts per serving on food labels are

a. vitamin A and thiamine

b. niacin and folic acid

c. vitamins A and C

d. vitamins D and K

c

Immoderate use of alcoholic beverages

a. by pregnant women can cause birth defects

b. can cause cirrhosis of the liver only in men

c. has little or no effect on one's nutritional status

d. has no effect on one's appetite

a

Digestion begins in the

a. mouth

b. stomach

c. liver

d. small intestine

a

Most of the digestive processes occur in the

a. mouth

b. stomach

c. small intestine

d. colon

c

The small intestine is divided into three segments. They are, in descending order,

a. ileum, jejunum, duodenum

b. jejunum, ileum, duodenum

c. duodenum, ileum, jejunum

d. duodenum, jejunum, ileum

d

The fluid mixture that moves from the stomach through the pyloric sphincter is called

a. bolus

b. chyme

c. food

d. gastrin

b

A muscular movement that moves food down the GI tract is called

a. a pump

b. peristalsis

c. lymphatic circulation

d. circular propulsion

b

The pyloric sphincter is between the

a. ileum and colon

b. stomach and duodenum

c. small intestine and colon

d. colon and rectum

b

An organic substance that causes changes in other substances is a/an

a. hormone

b. bacterium

c. enzyme

d. acid

c

Maltase, sucrase, and lactase are produced in the

a. stomach

b. small intestine

c. colon

d. pancreas

b

Bile is needed to digest

a. carbohydrates

b. fiber

c. proteins

d. fats

d

When energy intake is greater than energy output, the body weight will

a. remain the same

b. decrease

c. increase and then decrease

d. increase

d

The three main groups of carbohydrates are

a. fats, proteins, and minerals

b. glucose, fructose, and galactose

c. monosaccharides, disaccharides, and polysaccharides

d. sucrose, cellulose, and glycogen

c

Galactose is a product of the digestion of

a. milk

b. meat

c. breads

d. vegetables

a

The simple sugar to which all forms of carbohydrates are ultimately converted is

a. sucrose

b. glucose

c. galactose

d. maltose

b

A fibrous form of carbohydrate that cannot be digested is

a. glucose

b. glycogen

c. cellulose

d. fat

c

Glycogen is stored in the

a. heart and lungs

b. liver and muscles

c. pancreas and gallbladder

d. small and large intestines

b

Glucose, fructose, and galactose are

a. polysaccharides

b. disaccharides

c. enzymes

d. monosaccharides

d

Before carbohydrates can be metabolized by the cells, they must be converted to

a. glycogen

b. glucose

c. polysaccharides

d. sucrase

b

The only form of carbohydrate that the brain uses for energy is

a. glycogen

b. galactose

c. glucose

d. glucagon

c

Substances to which fatty acids are broken down in the liver are

a. galactose

b. estrogen

c. thyroxin

d. ketones

d

Starch is

a. the form in which glucose is stored in plants

b. a monosaccharide

c. an insoluble form of dietary fiber

d. found only in grains

a

Insoluble dietary fiber

a. can increase blood glucose

b. can decrease blood cholesterol

c. commonly causes diverticular disease

d. is preferably provided by commercially prepared fiber products

b or d

The enzyme in the mouth that begins the digestion of starch is

a. salivary ptyalin

b. salivary amylase

c. sucrase

d. lipase

b

Cellulose is

a. not digestible by humans

b. not to be included in the human diet

c. a monosaccharide

d. an excellent substitute for dextrose

a

Carbohydrates

a. are rich in fat

b. are generally expensive

c. should provide approximately half of the calories in the U.S. diet

d. frequently are an excellent substitute for proteins in the human diet

c

Glucose metabolism is

a. controlled mainly by the hormone insulin

b. not affected by any secretion of the islets of Langerhans in the pancreas

c. managed entirely by glucagon

d. not related to human energy levels

a

Fats provide the most concentrated form of

a. carbon c. lipase

b. oxygen d. energy

d

Adipose tissue is useful because it

a. can synthesize triglycerides

b. prevents eczema

c. provides satiety

d. protects and insulates

d

Atherosclerosis is thought to increase the risk of

a. cancer c. heart attacks

b. plaque d. hypercholesterolemia

c

A diet grossly deficient in fats may be deficient in

a. lipase c. cholesterol

b. linoleic acid d. triglycerides

b

Invisible fats can be found in

a. cake and cookies

b. orange and tomato juice

c. egg white and skim milk

d. lettuce and tomatoes

c

Plant foods that contain saturated fats are

a. olives and avocados c. corn and soybeans

b. coconut and chocolate d. cashew nuts and canola oil

b

When a polyunsaturated vegetable oil is changed to a saturated fat, the process is called

a. hydrolysis c. hydrogenation

b. hypercholesterolemia d. hyperlipidemia

c

Linoleic acid is one of the fatty acids that is known to be

a. a triglyceride c. monounsaturated

b. saturated d. essential to the human diet

d

Cholesterol is

a. not essential to the human diet

b. thought to contribute to atherosclerosis

c. not found in animal foods

d. classified as a mineral

b

Another name for fats is

a. lipase c. lipoproteins

b. lipidemia d. lipids

d

Three groups of lipids found naturally in the human body and in food are triglycerides, phospholipids, and

a. cortisone c. sterols

b. steroids d. hydrogenated fats

c

Fatty acids are organic compounds of carbon atoms and

a. hydrogen atoms c. triglycerides

b. arachidonic acids d. glycerol

a

Cholesterol

a. is found in both plants and animals

b. is found only in plants

c. does not contribute in any way to heart disease

d. is a sterol

d

HDL (high-density lipoprotein)

a. is sometimes called good cholesterol

b. carries lipids to the cells

c. is the same as lipase

d. levels should be less than 40 mg/dl of human blood

a

For digestion, fats require the help of gastric lipase,

a. bile, and fatty acids

b. bile, and pancreatic lipase

c. pancreatic lipase, and glycerol

d. cholesterol, and bile

b

The daily vitamin requirement is best supplied by

a. eating a well-balanced diet

b. eating one serving of citrus fruit for breakfast

c. taking one of the many forms of vitamin supplements

d. eating at least one serving of meat each day

a

All of the following measures preserve the vitamin content of food except

a. using vegetables and fruits raw

b. preparing fresh vegetables and fruits just before serving

c. adding raw, fresh vegetables to a small amount of cold water and heating to boiling

d. storing fresh vegetables in a cool place

c

Fat-soluble vitamins

a. cannot be stored in the body

b. are lost easily during cooking

c. are dissolved by water

d. are slower than water-soluble vitamins to exhibit deficiencies

d

Night blindness is caused by a deficiency of

a. vitamin A

b. thiamine

c. niacin

d. vitamin C

a

Good sources of thiamine include

a. citrus fruits and tomatoes

b. wheat germ and liver

c. carotene and fish liver oils

d. nuts and milk

b

Water-soluble vitamins include

a. A, D, E, and K

b. A, B6, and C

c. thiamine, niacin, and retinol

d. thiamine, riboflavin, niacin, B6, and B12

d

Injections of B12 are given in the treatment of

a. scurvy

b. pernicious anemia

c. pellagra

d. beriberi

b

Blindness can result from a severe lack of

a. vitamin K

b. vitamin A

c. thiamine

d. vitamin E

b

Organ meats are good sources of the vitamins

a. thiamine, riboflavin, and B12

b. biotin and vitamin C

c. vitamins E and K

d. all of the above

a

Fortified milk is a good source of

a. vitamin E

b. vitamin D

c. vitamin K

d. vitamin C

b

Good sources of vitamin C are

a. meats

b. milk and milk products

c. breads and cereals

d. citrus fruits

d

The vitamin that aids in the prevention of rickets is

a. vitamin A

b. thiamine

c. vitamin C

d. vitamin D

d

The vitamin that is necessary for the proper clotting of the blood is

a. vitamin A

b. vitamin K

c. vitamin D

d. niacin

b

Vitamins commonly added to breads and cereals are

a. vitamins A, D, and K

b. thiamine, riboflavin, niacin, and folate

c. vitamins E, B6, and B12

d. ascorbic acid, pantothenic acid, and folate

b

The vitamin known to prevent scurvy is

a. vitamin A

b. vitamin B complex

c. vitamin C

d. vitamin D

c

Minerals are inorganic elements that

a. help to build and repair tissues

b. are found only in bones

c. provide energy when carbohydrates are lacking

d. can substitute for proteins

a

The trace minerals in the human body are defined as

a. those minerals that cannot be detected in laboratory tests

b. those essential minerals found in very small amounts

c. those minerals that are not essential to health

d. only those minerals that are found in the blood

b

Calcium is necessary for

a. healthy bones and teeth

b. normal red blood cells

c. preventing goiter

d. energy

a

Phosphorus is found in

a. poultry c. vegetable oils

b. common table salt d. leafy vegetables

a

The coloring matter of the blood is

a. hemoglobin c. marrow

b. lymph d. plasma

a

Some of the common signs of iron deficiency anemia are

a. muscle spasms and pain in the liver

b. bowed legs and an enlarged thyroid gland

c. edema and loss of vision

d. fatigue and weakness

d

Iodine is essential to health because it

a. is necessary for red blood cells

b. strengthens bones and teeth

c. helps the blood to carry oxygen to the cells

d. affects the rate of metabolism

d