Exam 1 review questions PDF

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Chapter 1 1. Each of the six class of nutrients: a. Provide energy for the body b. Are essential for growth, development, and reproduction c. Are required in similar quantities by the body d. Can be produced by the body if dietary intake is inadequate 2. All of the following are true regarding phytochemicals EXCEPT a. They are classified as an essential micronutrient b. Thousands of these compounds are found in food c. Linked to reduced risk of cancer d. Found primarily in plant foods 3. Current nutrition research and policy focuses primarily on: a. Diseases of overconsumption b. Nutrient deficiency diseases c. Prevention of infectious diseases d. Dietary supplements and herbs 4. All the following are true regarding the adequate intake (AI) value EXCEPT: a. It represents the average daily amount of calories allowed for maintenance of a healthy body weight 5. The tolerable upper intake level (UL) is defined as: a. The estimate of a safe daily level of nutrient intake that should not be exceed 6. Healthy People 2020 is: a. A government sponsored initiative that sets goals and guidelines for the health of Americans

Chapter 2 1. Which of the following is true with regard to a healthy diet? a. All of the above 2. Emphasizing nutrient-dense foods and reducing intake of energy-dense foods while meeting overall energy needs typically results in: a. Greater likelihood of achieving recommended intake of essential nutrients

3. The dietary guidelines for Americans (DGA) are characterized by all of the following EXCEPT: a. They are updated every 10 years - this would be true for healthy people 2020 4. The nutrition labeling and education act (NLEA) of 1990 require all of the following, EXCEPT: a. Warning if a food product contains excessive amounts of sugar or sodium 5. Percent daily value (%DV) on processed food packages is: a. Developed specifically for use on food labels 6. On a nutrition label, the list of ingredients: a. Begins with the ingredient that comprises the highest proportion of the product’s weight 7. Currently, health claims that can appear on food labels: a. Have been approved by the FDA

Chapter 4 1. The primary function of carbohydrates in the body is: a. As a source of energy 2. Carbohydrates are found primarily in plant sources. The only other food source for carbohydrates include: a. Dairy foods b. Meats c. Eggs d. Olive oil 3. According to the DRIs, approximately____ of total calories in the diet should come from carbohydrates, primarily complex carbohydrates: a. 25-45% b. 35-55% c. 45-65% d. 55-75% 4. Polysaccharides in plant foods may function as a stored form of energy (starch) or an indigestible material (fiber) depending on:

a. The presence of water b. How many monosaccharides are present c. Whether the food is raw or cooked d. The type of bonds between the monosaccharides 5. The cause of lactose intolerance is: a. A food allergy during childhood b. Excessive consumption of high-fructose corn syrup c. Insufficient levels of the enzyme lactase d. Overproduction of the enzyme lactase 6. All of the following are true with regard to nonnutritive sweeteners, EXCEPT that they: a. Are regulated by the FDA b. Are essentially calorie-free c. Include sorbitol and mannitol d. Are hundreds of times sweeter than sucrose

Spotlight A (2,6,8,9,10) 1. Type 2 diabetes: a. Is characterized by insulin resistance and obesity 2. All of the following are true with regard to complications from diabetes, EXCEPT that they: a. Are much more prevalent in type 1 than in type 2 diabetes 3. All of the following are dietary factors associated with increased risk of developing type 2 diabetes EXCEPT: a. Consumption of sugar-sweetened beverages b. High intake of refined carbohydrates c. Excess calorie intake d. Unsaturated fat intake e. Low intake of whole grains 4. Diets that emphasize foods with a low glycemic index (GI): a. May be low in dietary fiber b. Increase the risk of hyperglycemia

c. May help in blood glucose control d. Are generally high in sugar e. Increase risk of obesity 5. The type of hypoglycemia that may occur in a few individuals following a meal is termed: a. Reactive hypoglycemia b. Autoimmune hypoglycemia c. Insulin-resistant hypoglycemia d. Fasting hypoglycemia e. Metabolic syndrome

Chapter 5 (6,7.8,10) 1. Cholesterol is a sterol that: a. Functions as a precursor for synthesis of steroid hormones 2. Emulsification of fats in the small intestine requires the presence of: a. Bile acids b. Hydrochloric acids c. Lipases d. Cholesterol e. Insulin 3. Low-density lipoproteins (LDL): a. Transport cholesterol to essentially all cells in the body 4. Omega 3 fatty acids: a. Provide a source of alpha-linolenic acid i.

ALPHA-LINOLENIC ACID - OMEGA 3

ii.

LINOLEIC ACID - OMEGA 6

Chapter 6 (2,4,5,9,10) 1. Functions of proteins do NOT include: a. Serving as an energy source b. Serving as a structural component of hair and fingernails

c. Serving as a store of excess amino acids d. Serving as hormones e. Catalyzing chemical reactions in the body 2. Nonessential amino acids: ESSENTIAL AMINO ACIDS CANNOT BE MADE IN BODY a. Are incomplete proteins b. Are extra essential amino acids c. Can be manufactured in the body d. Enhance muscle development e. Are found only in plant foods 3. The acceptable macronutrient distribution range (AMDR) for protein intake is: a. 10-35% of total calories 4. Nick lifts weights and takes a daily protein supplement in addition to his 30% protein weight-maintenance diet. Taking this protein supplement: a. Both b & c are true (is not necessary because his intake is already in excess of the RDA, provides additional calories that can contribute to food stores) 5. Each of the following food choices is a source of complete proteins except: a. Beef b. Black beans c. Eggs d. Quinoa e. Yogurt

Spotlight C ( 1,3,4.7) 1. Marilyn follows a vegan diet. So which of the following foods does she avoid? a. Butter b. Coconut oil c. Maple syrup d. Peanut butter e. White rice 2. Studies examining the benefits of vegetarianism cite all of the following EXCEPT:

a. A lower risk of cancer b. A lower incidence of iron-deficiency anemia c. A lower risk of obesity d. A lower incidence of high blood pressure e. Lower rates of type 2 diabetes 3. Vegetarians that emphasize whole plant foods tend to have higher intakes of all of the following, EXCEPT: a. Dietary fiber b. Magnesium c. Potassium d. Riboflavin e. Vitamin c 4. The type of phytochemicals responsible for the yellow, orange, and red colors of fruits and vegetables are: a. Anthocyanins b. Carotenoids c. Isoflavones d. Lignans e. Resveratrol

Chapter 7 (6.7.8.) 1. Vitamin A deficiency: a. All the answers are correct i.

Comprises the ability to see in low light

ii.

Results in keratinization of epithelial cells

iii.

Increases the risk of death from infectious diseases in children

iv.

Is the leading cause of preventable blindness in children worldwide

2. All the following are TRUE regarding vitamin D, EXCEPT: a. Its synthesis in the body is not diminished by the use of sunscreens 3. The recommended dietary allowances (RDA) for vitamin D: a. Are established based on minimal sun exposure...