Nutrition midterm

Which of the following BEST describes nutrition?  

Nutrition is the science that studies food and how food nourishes our bodies and influences our health.

Which BEST defines chronic disease?

a disease that comes on slowly and can persist for years

Three nutrition-related diseases that are among the top ten causes of death in the U.S. are heart disease, stroke and 

 

diabetes.

The health promotion and disease prevention plan for the U.S. is called  

 

Healthy People 2020.

Which class of nutrients provides the primary source of energy for our bodies? 

Which element makes protein different from carbohydrate and fat? 

nitrogen

Which of the following is classified as a micronutrient? 

 

vitamins and minerals

Which of the following are examples of inorganic nutrients? 

 

minerals

Which of the following nutrients is organic?

Kelly consumed a breakfast that contained 85 grams of carbohydrate, 20 grams of protein, and 18 grams of fat. How many kilocalories (kcal) did Kelly eat at breakfast?

 

582

For dinner, Marcus consumes 255 grams of carbohydrate, 70 grams of protein, and 50 grams of fat. In addition, Marcus decides that he wants a glass of wine with his meal. If he drinks one glass of wine containing 8 grams of alcohol, how many total kilocalories (kcal) does he consume in this meal? 

 

1,806

Christopher's lunch contains 121 grams of carbohydrate, 40 grams of protein, and 25 grams of fat. What percent of kilocalories (kcal) in this meal come from fat? 

 

26 percent

Which of the following are examples of carbohydrate-rich foods? 

 

wheat and lentils

Which of the following is NOT classified as a lipid?  

glycine

Which of the following nutrients contains the element nitrogen? 

 

proteins

Which of the following nutrients yields the most energy per gram? 

What are minerals? 

Alcohol is not considered a ________ because it does not support the regulation of body functions or tissue repair or rebuilding.

 

nutrient

The building blocks of proteins are called 

 

amino acids.

Which of the following statements is FALSE? 

 

Lipids are soluble in water.

Which of the following is an example of an organic micronutrient?

 

folate

Vitamin C and the B-vitamins are examples of 

 

water-soluble vitamins.

Which of the following are inorganic nutrients that are NOT broken down by the human body or destroyed by heat? 

 

minerals

Which of the following is TRUE about vitamins A, D, E, and K? 

They are soluble in fat.

The Recommended Dietary Allowances (RDAs) were originally adopted to prevent 

nutrient-deficiency diseases.

Which of the following nutrients is classified as a major mineral? 

Calcium

The standard used to estimate the daily nutrient needs of half of all healthy individuals is the 

 

EAR.

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An RDA is established based on the 

EAR

The Dietary Reference Intakes (DRIs) were established to refocus nutrient recommendations toward preventing and reducing the risk for

chronic diseases.

The average daily nutrient intake level that meets the nutrient requirements of 97 to 98 percent of healthy individuals is the 

 

RDA.

The AMDR for fat is

20-35 percent.

The AMDR for protein is 

10-35 percent.

What is a key limitation of most dietary assessment tools? 

 

They rely on a person's ability to self-report.

Your friend would like some professional advice on a weight loss program. Which of the following professionals would be the BEST source of nutrition advice? 

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registered dietitian (RD)

Which of the following is NOT considered to be a true anthropometric test factor? 

 

body composition

Which of the following is the largest organization of food and nutrition professionals in the United States and the world?

 

Academy of Nutrition and Dietetics

The second step of the scientific method is 

 

generating a hypothesis.

The type of study that is used in assessing nutritional habits, disease trends, and other health phenomena of large populations, and in determining factors that influence those phenomena, is called a(n)

 

observational study.

Which of the following is considered to be the leading federal agency that protects human health and safety?

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Centers for Disease Control and Prevention (CDC)

The measurement unit for the energy derived from food is called a(n) 

 

kilocalorie.

The primary source of fuel for the nervous system is 

 

carbohydrate.

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In proteins, carbon, hydrogen, oxygen, and nitrogen assemble into small building blocks known as

Amino acids

More than one-third of all American adults are obese. This statistic provides data about what kind of information?  

 

prevalence

The AMDR for carbohydrate is between 

 

45 and 65 percent of total energy intake.

Which of the following refers to a nutritional status in which a person consumes too much energy or too much of a given nutrient over time? 

 

overnutrition

One of the most important points to consider when assessing the reliability of a media report is the issue of

Conflict of interest

The four characteristics of a healthful diet are adequacy, balance, moderation, and

variety

Including fiber in your diet is beneficial to your GI tract, but consuming excess amounts of fiber can result in the loss of nutrients. This statement is an example of which of the factors to consider in planning diets? 

moderation

Eating the proper proportion of foods is referred to as 

Balance

Eve is a stay-at-home mom who generally prepares most of the meals for her household. Even though she always prepares meals that offer enough Calories and nutrients for her family of four, she often tends to make the same meals. Which characteristic of a healthy diet is Eve not incorporating into her meal planning? 

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Variety

Which of the following are NOT required to follow the FDA labeling guidelines? 

spices, coffee, and fresh produce

The information provided on a food label that identifies intake of nutrients based on 2,000 Calories a day is called the 

Percent Daily values

The Nutrition Facts panel on a box of crackers indicates that one serving provides 140 Calories, with 55 Calories coming from fat. What is the percentage of Calories from fat in this product? 

39%

You are reading a food label which indicates that the product contains 25% of the DV for calcium, 5% of the DV for iron and 30% of the DV from fat. Based on this information which of the following statements is correct?

The product is high in calcium

The government agency that regulates food labeling in the United States is the 

FDA

The Dietary Guidelines for Americans recommend which of the following? 

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The Dietary Guidelines for Americans are updated every 

five years

The Dietary Guidelines for Americans were developed by the USDA and which other agency?

U.S. Dept. of Health and Human Services (HHS)

The Dietary Guidelines offer several flexible templates to follow to build a healthy eating pattern, including the USDA Food Patterns and 

the Mediterranean diet.

Excessive alcohol intake

increases the risk for serious health and social problems.

In the current Dietary Guidelines for Americans, the nutrients to limit include

Sodium

The Dietary Guidelines for Americans recommend 

increasing your intake of fruits and vegetables.

 An important strategy for balancing your Calories is to consistently choose 

 

nutrient-dense foods.

Which statement BEST describes "nutrient density"? 

Consume foods that have the most nutrients for their Calories.

 Which of the following foods is MOST likely to have the greatest nutrient density?  

1 cup of fresh strawberries (100 kcal)

Assuming each has the same number of Calories, which has the greatest nutrient density?

1 small baked potato

"Get your calcium-rich foods" defines which USDA Food Patterns group?

dairy foods

MyPlate is the visual representation of the 

USDA food patterns

Empty Calories are those which 

come from solid fats and/or added sugars and provide few or no nutrients.

A significant shortcoming of the USDA Food Patterns and MyPlate is that they

cannot fully address the issue of serving sizes since no national standard exists.

Over the past 30 years, most food portion sizes have 

 

increased.

For the USDA Food Patterns, the term "ounce-equivalent" refers to a serving size that is 1 ounce or its equivalent for 

grains and protein foods

Which of the following health problems is associated with sodium? 

high blood pressure

Which of the following characteristics BEST describe the majority of meals offered at fast-food restaurants? 

high in Calories, high in total fat, high in sodium

Requirements for food labeling in the U.S. are identified in the

NLEA

How much a serving of food contributes to your overall intake of nutrients is listed on a food label as 

Percent Daily Value

The Dietary Guidelines recommend keeping your daily sodium intake below 

one teaspoon of salt

You should limit the empty Calories you consume to a small number that fits your needs depending on your 

age, gender, and physical activity level.

The type of food label claim that can be made without FDA approval is called a  

 

structure-function claim.

When using diet-planning tools such as the USDA Food Patterns, you should learn the definition of a serving size for the tool you're using, and then

measure your food intake to determine if you are meeting the guidelines

Planning meals that include eating a new vegetable each week is one practical approach to eating 

a variety of foods

The Mediterranean diet 

and MyPlate share precisely the same recommendations and features.

Appetite is defined as a(n) 

 

psychological desire to consume a specific food.

Hunger is BEST described as 

 

a physiological drive to consume food.

Which snack will have the highest satiety value, assuming the Calories are identical? 

a piece of cheese

After eating, you experience a feeling of satiation as a result of the 

 

increase in blood glucose levels.

A disruption in the protective mucus barrier of the stomach is called 

gastritis

Which two pancreatic hormones are responsible for regulating blood glucose levels?

insulin and glucagon

What is the term that describes the process in which nutrients pass through the wall of the gastrointestinal tract?

absorption

Which of the following is an accessory organ of digestion?  

liver

After Michael eats breakfast, his GI tract begins the process of digesting and absorbing the nutrients from his meal. What is the sequence in which each of the organs of the GI tract will work to achieve this process? 

mouth: esophagus: stomach: small intestine: large intestine

Olfaction occurs in which organ? 

nose

 Which form of mechanical digestion begins in the mouth? 

chewing

Proteins that act to speed up body processes, but are NOT changed in the process, are called 

enzymes

Chemical digestion of which nutrient occurs with the help of salivary amylase?

carbohydrate

The main role of the esophagus in digestion is to 

transport food to the stomach.

Which statement BEST explains why carbohydrate digestion ceases when food reaches the stomach? 

Salivary enzymes cannot function in the acid environment of the stomach.

A bolus travels from the mouth to the stomach via the 

esophagus

The rhythmic contractions responsible for propelling food through the digestive tract are called 

peristalsis

Which of the following is a digestive fluid with a pH of 1? 

 

hydrochloric acid (HCl)