Nutrition
2) Which of the following is an essential nutrient? ______
A) Alcohol
B) Carbohydrates
C) Phytochemicals
D) Zoochemicals
3) Which of the following nutrients can be broken down by human enzymes to yield energy?
3) ______
A) Lipids
B) Fiber
C) Vitamins
D) Minerals
4) Per gram, which of the following provides the most energy?
4) ______
A) Carbohydrates
B) Proteins
C) Alcohol
D) Fats
5) Penelope tracked her food and beverage intake for three days using NutritionCalc Plus. Her analysis showed an average intake of 1760 kcal and 42 grams of fat per day. According to her data, her usual diet provides approximately
5) ______
A) 21% of kcal from fat.
B) 2% of kcal from fat.
C) 10% of kcal from fat.
D) 17% of kcal from fat.
6) A serving of breakfast cereal provides 160 total calories and 8 grams of added sugars. Added sugars provide ______ of total kcal in this breakfast cereal.
6) ______
A) 45%
B) 20%
C) 5%
D) 35%
7) Which of the following nutrients must be supplied by the foods we eat to support the chemical processes of human physiology?
7) ______
A) Proteins
B) Lipids
C) Vitamins and minerals
D) All of these choices are correct
8) Which hormone functions in the regulation of the body’s metabolic rate?
8) ______
A) Thyroid hormone
B) Insulin
C) Vitamin D
D) Glucagon
9) Most dietary ______ are too large to be absorbed directly into the capillaries from the small intestine; they must be absorbed into the lacteals.
9) ______
A) minerals
B) fats
C) carbohydrates
D) proteins
10) The digestive system consists of the gastrointestinal (GI) tract and accessory organs. Which of the following organs is part of the GI tract?
10) ______
A) Liver
B) Pancreas
C) Stomach
D) Gallbladder
11) The function of the gallbladder is to
11) ______
A) store bile.
B) store digestive enzymes.
C) produce mucus.
D) produce bicarbonate.
12) Glucose can be stored as glycogen in the
12) ______
A) liver and kidneys.
B) liver and muscles.
C) heart and kidneys.
D) blood and lymph.
13) Which of the following nutrients must be supplied by the foods we eat to support the chemical processes of human physiology?
13) ______
A) Proteins
B) Lipids
C) Vitamins and minerals
D) All of these choices are correct
14) Which hormone functions in the regulation of the body’s metabolic rate?
14) ______
A) Thyroid hormone
B) Insulin
C) Vitamin D
D) Glucagon
15) Most chemical digestion takes place in the
15) ______
A) stomach.
B) small intestine.
C) pancreas.
D) large intestine.
16) Most dietary ______ are too large to be absorbed directly into the capillaries from the small intestine; they must be absorbed into the lacteals.
16) ______
A) minerals
B) fats
C) carbohydrates
D) proteins
17) The digestive system consists of the gastrointestinal (GI) tract and accessory organs. Which of the following organs is part of the GI tract?
17) ______
A) Liver
B) Pancreas
C) Stomach
D) Gallbladder
18) The function of the gallbladder is to
18) ______
A) store bile.
B) store digestive enzymes.
C) produce mucus.
D) produce bicarbonate.
19) Nutrients are primarily absorbed from the
19) ______
A) stomach.
B) small intestine.
C) large intestine.
D) liver.
20) Water, dietary fiber, bacterial cells, and worn-out intestinal cells are components of
20) ______
A) feces.
B) bile.
C) urine.
D) lymph.
21) Glucose can be stored as glycogen in the
21) ______
A) liver and kidneys.
B) liver and muscles.
C) heart and kidneys.
D) blood and lymph.
22) Which hormone functions in the regulation of the body’s metabolic rate?
22) ______
A) Thyroid hormone
B) Insulin
C) Vitamin D
D) Glucagon
23) The function of the gallbladder is to
23) ______
A) store bile.
B) store digestive enzymes.
C) produce mucus.
D) produce bicarbonate.
24) Glucose can be stored as glycogen in the
24) ______
A) liver and kidneys.
B) liver and muscles.
C) heart and kidneys.
D) blood and lymph.
25) An adequate intake of dietary fiber may help to prevent
25) ______
A) diverticulosis.
B) constipation.
C) hemorrhoids.
D) All of these choices are correct.
26) The red blood cells and brain are two body tissues that derive most of their energy from
26) ______
A) fat.
B) protein.
C) carbohydrate.
D) iron.
27) _______ is the major monosaccharide found in the body.
27) ______
A) Fructose
B) Glucose
C) Lactose
D) Sucrose
28) The two forms of starch found in food are
28) ______
A) amylose and amylopectin.
B) maltose and mannose.
C) glycogen and glucagon.
D) soluble and insoluble.
29) Which of the following is categorized as a soluble, viscous, and readily fermentable fiber?
29) ______
A) Pectin
B) Cellulose
C) Hemicellulose
D) Lignin
30) _____ occurs when the cells do not respond to normal insulin signals to take up glucose from the bloodstream.
30) ______
A) Hypoglycemia
B) Glycogen load
C) Insulin resistance
D) Metabolic syndrome
31) The top source(s) of added sugars in the U.S. population is(are)
31) ______
A) desserts and sweet snacks.
B) sugar-sweetened beverages.
C) breakfast cereals and bars.
D) coffee and tea.
32) Which of the following hormones is released to correct a hypoglycemic state?
32) ______
A) Insulin
B) Testosterone
C) Estrogen
D) Glucagon
33) Dietary fiber may play a key role in the prevention of which type of cancer?
33) ______
A) Colon
B) Liver
C) Pancreatic
D) Stomach
34) The symptoms of diabetes may occur suddenly and may include
34) ______
A) extreme thirst and excessive urination.
B) chronic insomnia.
C) sudden weight gain.
D) decrease in appetite.
35) _____ occurs when the cells do not respond to normal insulin signals to take up glucose from the bloodstream.
35) ______
A) Hypoglycemia
B) Glycogen load
C) Insulin resistance
D) Metabolic syndrome
36) The symptoms of diabetes may occur suddenly and may include
36) ______
A) extreme thirst and excessive urination.
B) chronic insomnia.
C) sudden weight gain.
D) decrease in appetite.
37) ______ is an essential omega-3 fatty acid.
37) ______
A) Linoleic acid (LA)
B) Eicosapentaenoic acid (EPA)
C) Alpha-linolenic acid (ALA)
D) Docasahexaenoic acid (DHA)
38) Examine the Nutrition Facts label for pita chips.
Saturated fat provides ______% of total calories in pita chips.
38) ______
A) 3.5
B) 24
C) 35
D) <1
39) One of the richest plant sources of omega-3 fatty acids is
39) ______
A) cranberries.
B) walnuts.
C) tomatoes.
D) peanut butter.
40) The major fat-digesting enzyme is
40) ______
A) amylase.
B) pepsin.
C) trypsin.
D) lipase.
41) ______ is sometimes called the “bad” cholesterol because higher levels of this lipoprotein in the blood are associated with increased risk for cardiovascular disease.
41) ______
A) LDL
B) HDL
42) In consideration of the Acceptable Macronutrient Distribution Range for fat, a healthy adult who requires 2400 kcal per day should consume no more than ______ grams of fat per day.
42) ______
A) 27
B) 35
C) 93
D) 210
43) ______ is an essential omega-3 fatty acid.
43) ______
A) Linoleic acid (LA)
B) Eicosapentaenoic acid (EPA)
C) Alpha-linolenic acid (ALA)
D) Docasahexaenoic acid (DHA)
44) Examine the Nutrition Facts label for pita chips.
Saturated fat provides ______% of total calories in pita chips.
44) ______
A) 3.5
B) 24
C) 35
D) <1
45) One of the richest plant sources of omega-3 fatty acids is
45) ______
A) cranberries.
B) walnuts.
C) tomatoes.
D) peanut butter.
46) ______ is sometimes called the “bad” cholesterol because higher levels of this lipoprotein in the blood are associated with increased risk for cardiovascular disease.
46) ______
A) LDL
B) HDL
47) In consideration of the Acceptable Macronutrient Distribution Range for fat, a healthy adult who requires 2400 kcal per day should consume no more than ______ grams of fat per day.
47) ______
A) 27
B) 35
C) 93
D) 210
48) In terms of heart disease risk, which of the following is true?
48) ______
A) Lower LDL = increased risk
B) Higher HDL = increased risk
C) Higher LDL = increased risk
D) Lower HDL = decreased risk
49) Dietary patterns high in saturated fatty acids tend to ______ the level of LDL in the blood.
49) ______
A) decrease
B) increase
50) Consumption of fatty fish at least twice a week is recommended to provide omega-3 fatty acids. However, some fish—especially swordfish, shark, king mackerel, and tile fish—can be a source of ________, which is toxic in high amounts.
50) ______
A) vitamin A
B) conjugated linoleic acid
C) fluoride
D) mercury
51) Which of the following is representative of theDietary Guidelines recommendations for meal planning?
51) ______
A) Selecting low-fat dairy choices over high fat
B) Incorporating several servings of animal sources of protein per week
C) Consuming refined grain breads and cereals
D) Eliminating all fruits to lose weight
52) In order to make healthful and logical nutrition decisions, beware of
52) ______
A) testimonials about personal experience.
B) reputable publication sources.
C) registered dietitian nutritionists.
D) evidence from a variety of scientific studies.
53) Added sugars
53) ______
A) are no longer limited in theDietary Guidelines.
B) are not included on the new food label.
C) should be limited to less than 10% of total calories per day starting at age 2.
D) must include all sugars and artificial sweeteners that are added during food processing or cooking on the Added Sugars declaration of Nutrition Facts labels.
54) Recent data suggests that it is more important to meet your nutritional needs primarily through foods and beverages rather than individual nutrients or phytochemicals to reduce chronic disease risk.
54) ______
⊚ true
⊚ false
55) Which of the following therapies is appropriate for treatment of occasional heartburn?
55) ______
A) Aspirin
B) Antacids
C) Orange juice
D) Milk and cream
56) An adequate intake of dietary fiber may help to prevent
56) ______
A) diverticulosis.
B) constipation.
C) hemorrhoids.
D) All of these choices are correct.
57) The only proven treatment for celiac disease is dietary avoidance of
57) ______
A) wheat, barley, and rye.
B) wheat, rice, and oats.
C) gas-forming foods.
D) spicy and acidic foods.
58) In the United States, approximately ______ of adults are overweight or obese.
58) ______
A) one-quarter
B) one-third
C) one-half
D) two-thirds
59) An 80-proof alcoholic beverage contains ______ percent alcohol.
59) ______
A) 20
B) 40
C) 80
D) 100
60) Farah wishes to lose 5 pounds before her vacation in approximately 5 weeks. Her average consumption is 2100 kcal per day. Assuming her physical activity levels remain unchanged, she should reduce her energy intake to ______ kcal per day.
60) ______
A) 1800 to 1900
B) 1600 to 1700
C) 1400 to 1500
D) 1200 to 1300
61) The Mediterranean Diet is consistently rated the best overall diet plan in national rankings.
61) ______
⊚ true
⊚ false
62) Based on calorie estimates from the Dietary Guidelines, a 19- to 30-year-old active woman needs about ______ kcal per day.
62) ______
A) 1600
B) 2000
C) 2400
D) 2800
63) Bob is a 34-year-old male who weighs 150 pounds and is a long-distance cycler. He is engaged in vigorous activity. Based on calorie estimates from theDietary Guidelines, Bob needs approximately _______ kcal per day.
63) ______
A) 2000
B) 2600
C) 3000
D) 3200
64) The best way to treat an underweight person is to advise him or her to
64) ______
A) eat high-fat foods such as heavy cream, cheeses, ice cream, and ground beef.
B) stop exercising.
C) eat energy-dense foods higher in plant fats like nuts and seeds.
D) eat high-calorie foods at the beginning of each meal.
65) Martha is maintaining her current weight by eating 2500 kcal per day. To lose approximately 1 pound of fat per week to start, she would have to decrease her energy intake to about ______ kcal per day.
65) ______
A) 2300
B) 2000
C) 1500
D) 1000
66) Which of the following would be the best source of vitamin D for a person following a vegan diet?
66) ______
A) Fish oil
B) Vitamin D-fortified soymilk
C) Spinach
D) Whole grain products
67) When buying a vitamin or mineral supplement, look for ______ on the label, which signifies that an independent group of scientists has reviewed the product for purity, strength, and quality.
67) ______
A) UPS
B) SPU
C) PSU
D) USP
68) To protect bone health, vegans may require a supplemental source of vitamin
68) ______
A) A.
B) C.
C) D.
D) K.
69) George wants to increase his consumption of vitamin A. Which of the following foods should he choose?
69) ______
A) Spinach
B) Garbanzo beans
C) Pears
D) Potato
70) The number of servings to consume from each MyPlate food group depends primarily on a person’s
70) ______
A) weight, sleep patterns, and waist circumference.
B) culture and taste preferences.
C) age, sex, height, and weight
D) frame size.
71) Which of the following is representative of theDietary Guidelines recommendations for meal planning?
71) ______
A) Selecting low-fat dairy choices over high fat
B) Incorporating several servings of animal sources of protein per week
C) Consuming refined grain breads and cereals
D) Eliminating all fruits to lose weight
72) Kate consumes 1900 kcal each day. She requires 1750 kcal to meet daily energy needs. Over time, Kate’s calorie consumption could lead to
72) ______
A) undernutrition.
B) balanced nutrition.
C) overnutrition.
73) The number of servings to consume from each MyPlate food group depends primarily on a person’s
73) ______
A) weight, sleep patterns, and waist circumference.
B) culture and taste preferences.
C) age, sex, height, and weight
D) frame size.
74) Which of the following is representative of theDietary Guidelines recommendations for meal planning?
74) ______
A) Selecting low-fat dairy choices over high fat
B) Incorporating several servings of animal sources of protein per week
C) Consuming refined grain breads and cereals
D) Eliminating all fruits to lose weight
75) Kate consumes 1900 kcal each day. She requires 1750 kcal to meet daily energy needs. Over time, Kate’s calorie consumption could lead to
75) ______
A) undernutrition.
B) balanced nutrition.
C) overnutrition.
76) Jeff, a world-class triathlete, visits a dietitian to obtain sports nutrition advice. During his visit, Jeff is asked to recall what he ate for the past 24 hours. Which part of a nutritional assessment is this?
76) ______
A) Biochemical evaluation
B) Dietary assessment
C) Clinical examination
D) Menu planning
77) The number of servings to consume from each MyPlate food group depends primarily on a person’s
77) ______
A) weight, sleep patterns, and waist circumference.
B) culture and taste preferences.
C) age, sex, height, and weight
D) frame size.
78) Which of the following is representative of theDietary Guidelines recommendations for meal planning?
78) ______
A) Selecting low-fat dairy choices over high fat
B) Incorporating several servings of animal sources of protein per week
C) Consuming refined grain breads and cereals
D) Eliminating all fruits to lose weight
79) Kate consumes 1900 kcal each day. She requires 1750 kcal to meet daily energy needs. Over time, Kate’s calorie consumption could lead to
79) ______
A) undernutrition.
B) balanced nutrition.
C) overnutrition.
80) Jeff, a world-class triathlete, visits a dietitian to obtain sports nutrition advice. During his visit, Jeff is asked to recall what he ate for the past 24 hours. Which part of a nutritional assessment is this?
80) ______
A) Biochemical evaluation
B) Dietary assessment
C) Clinical examination
D) Menu planning
81) Margaret, an older woman, needs to limit her calorie intake without sacrificing needed nutrients. Keeping MyPlate in mind, which of the following could she do?
81) ______
A) Eliminate carbohydrates
B) Carefully select foods rich in nutrients but low in calories
C) Count calories and not worry about the food groups
D) Eliminate dairy foods
82) The number of servings to consume from each MyPlate food group depends primarily on a person’s
82) ______
A) weight, sleep patterns, and waist circumference.
B) culture and taste preferences.
C) age, sex, height, and weight
D) frame size.
83) Which of the following is representative of theDietary Guidelines recommendations for meal planning?
83) ______
A) Selecting low-fat dairy choices over high fat
B) Incorporating several servings of animal sources of protein per week
C) Consuming refined grain breads and cereals
D) Eliminating all fruits to lose weight
84) Kate consumes 1900 kcal each day. She requires 1750 kcal to meet daily energy needs. Over time, Kate’s calorie consumption could lead to
84) ______
A) undernutrition.
B) balanced nutrition.
C) overnutrition.
85) Jeff, a world-class triathlete, visits a dietitian to obtain sports nutrition advice. During his visit, Jeff is asked to recall what he ate for the past 24 hours. Which part of a nutritional assessment is this?
85) ______
A) Biochemical evaluation
B) Dietary assessment
C) Clinical examination
D) Menu planning
86) Margaret, an older woman, needs to limit her calorie intake without sacrificing needed nutrients. Keeping MyPlate in mind, which of the following could she do?
86) ______
A) Eliminate carbohydrates
B) Carefully select foods rich in nutrients but low in calories
C) Count calories and not worry about the food groups
D) Eliminate dairy foods
87) One serving of breakfast cereal contains 50% of the 18 mg Daily Value for iron. How much iron will one serving of the cereal provide?
87) ______
A) 5 mg
B) 9 mg
C) 15 mg
D) 36 mg
88) An essential amino acid
88) ______
A) can be synthesized in the body if there is a nitrogen source.
B) can be synthesized in the body if caloric intake is adequate.
C) cannot be synthesized adequately in the body to meet the body’s needs.
D) can be formed in the body from nonessential amino acids.
89) When an essential amino acid is missing from the diet,
89) ______
A) nonessential amino acids will be converted into the missing amino acid.
B) protein synthesis will stop.
C) glucose will be converted into the missing amino acid.
D) proteins will be made, but they will lack that particular amino acid.
90) An essential amino acid
90) ______
A) can be synthesized in the body if there is a nitrogen source.
B) can be synthesized in the body if caloric intake is adequate.
C) cannot be synthesized adequately in the body to meet the body’s needs.
D) can be formed in the body from nonessential amino acids.
91) When an essential amino acid is missing from the diet,
91) ______
A) nonessential amino acids will be converted into the missing amino acid.
B) protein synthesis will stop.
C) glucose will be converted into the missing amino acid.
D) proteins will be made, but they will lack that particular amino acid.
92) Which of the following is a hereditary condition caused by an incorrect amino acid in a protein chain?
92) ______
A) Kwashiorkor
B) Sickle cell anemia
C) Marasmus
D) Edema
93) Denaturation refers to
93) ______
A) alteration of the three-dimensional structure of a protein.
B) digestion of a polypeptide chain into individual amino acids.
C) joining of two amino acids to form a dipeptide.
D) removal of the amino group from an amino acid.
94) An essential amino acid
94) ______
A) can be synthesized in the body if there is a nitrogen source.
B) can be synthesized in the body if caloric intake is adequate.
C) cannot be synthesized adequately in the body to meet the body’s needs.
D) can be formed in the body from nonessential amino acids.
95) When an essential amino acid is missing from the diet,
95) ______
A) nonessential amino acids will be converted into the missing amino acid.
B) protein synthesis will stop.
C) glucose will be converted into the missing amino acid.
D) proteins will be made, but they will lack that particular amino acid.
96) Which of the following is a hereditary condition caused by an incorrect amino acid in a protein chain?
96) ______
A) Kwashiorkor
B) Sickle cell anemia
C) Marasmus
D) Edema
97) Denaturation refers to
97) ______
A) alteration of the three-dimensional structure of a protein.
B) digestion of a polypeptide chain into individual amino acids.
C) joining of two amino acids to form a dipeptide.
D) removal of the amino group from an amino acid.
98) Complete (or high-quality) proteins
98) ______
A) provide ample amounts of all of the essential amino acids.
B) also provide carbohydrates and lipids.
C) are only found in foods of plant origin.
D) are found only in foods of animal origin.
99) Which of the following is a true statement about sources of protein?
99) ______
A) Plant sources of protein tend to be higher in saturated fat than animal sources of protein.
B) Plant sources of protein tend to be higher in cholesterol than animal sources of protein.
C) Animal sources of protein tend to be higher in phytochemicals than plant sources of protein.
D) Plant sources of protein tend to be higher in dietary fiber than animal sources of protein.
100) When protein consumption is in excess of body needs and energy needs are met, the excess amino acids are
100) ______
A) stored as fat.
B) excreted in the urine.
C) stored as amino acids in muscle.
D) stored as amino acids in the liver.
101) Which of the following is a true statement about the digestion and absorption of proteins?
101) ______
A) Polypeptide chains are digested to yield individual amino acids, which can be absorbed into the blood.
B) Polypeptide chains are digested to yield monosaccharides, which can be absorbed into the blood.
C) Many whole proteins are absorbed by phagocytosis and enter the blood.
D) The products of protein digestion cannot be absorbed directly into the capillaries; they must be absorbed into lacteals.
