1) What is the approximate value for the thermic effect of a 2500-kcalorie diet?

a. 25 kcal

b. 250 kcal

c. 400 kcal

d. 500 kcal

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2) One of the chief functions of chromium is participation in the metabolism of





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3) What pituitary hormone regulates kidney retention of water?




d.Antidiuretic hormone

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4) Why is there little or no digestion of starch in the stomach?

a. Mucus inhibits starch breakdown

b. Stomach enzymes are dysfunctional

c. Starch should not be eaten with protein

d. Salivary enzymes do not work in an acid environment

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5) When a person is performing intense physical exercise and begins to feel fatigue and a burning pain in the muscles, the response of the muscles is to synthesize more

a. lactate

b. glucose

c. citric acid

d. fatty acids

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6) All of the following are sensible guidelines for diet plans except

a.consume low-fat foods regularly

b.eat rapidly to avoid prolonged contact with food

c.adjust energy intake downward as weight loss progresses

d.include vegetables, fruits, and grains as the mainstay of the diet

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7) Greg is trying to decide which brand of cereal to buy, but he is a somewhat confused by the health claims. Which of the following represents the highest level of significant scientific agreement?

a. Promotes a healthy heart

b. This cereal supports heart health

c. This product contains whole grains which have been proven to reduce the risk of heart disease and certain cancers

d. Very limited and preliminary scientific research suggests this product can reduce risk for cancers, FDA concludes that there is little scientific evidence supporting this claim

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8) Which of the following is a feature of vitamin D?

a.The bioavailability of vitamin D from soy milk is low

b.Lifeguards on southern beaches have increased risk for vitamin D toxicity

c.Most adults living in the southern United States need small amounts of dietary vitamin D

d.The average consumption in the United States does not meet the recommended intake

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9) As far as is known, vitamin A does not play an important role in which of the following processes?

a.Blood clotting

b.Growth of bones and teeth

c.Synthesis of visual pigment

d.Maintaining mucous membranes

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10) Which of the following is a characteristic of vegetarian diets during pregnancy or lactation?

a.Vegan diets require supplements of selenium, zinc, and manganese

b.Breast milk from vegetarian women is lower in protein but higher in fiber

c.It is possible that a vegetarian diet can support a healthy pregnancy and normal lactation

d.The increase in appetite during pregnancy allows a vegan pregnant woman to easily meet or exceed her energy requirements

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11) What additive common to Asian foods is thought to be associated with acute, temporary intolerance reactions?



c.Monosodium glutamate

d.Polybrominated biphenyl

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12) People who have type II diabetes can reduce fat intake by
a. eating more fruits and vegetables
b. drinking skim milk
c. eating smaller portions of meat
d. all of the above

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13) What vitamin does meat provide that is NOT in plant-based diets?
a. vitamin A
b. vitamin D
c. vitamin B12
d. riboflavin

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14) The strongest predictor for loss of bone density is a persons



c.calcium intake

d.blood estrogen level

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15) Which of the following conditions is known to lead to copper deficiency?

a.Excess zinc

b.Excess protein

c.Insufficient iodine

d.Insufficient calcium

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16) Kwashiorkor, a condition frequently found in the Republic of Guinea, is characterized by
a. a diet lacking in a direct source of protein such as meat
b. a starch-based diet
c. a diet consisting of water and oil with lots of rice
d. all of the above

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17) What is the RDA for iron for females 19-50 years old?

a.8 mg

b.10 mg

c.18 mg

d.32 mg

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18) Which of the following is not a feature of potassium deficiency?

a.It leads to hyperglycemia

b.It leads to higher blood pressure

c.It can be prevented by consumption of potatoes

d.It is common due to availability of only a few good food sources

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19) What organ is affected by macular degeneration?





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20) The frequent urination common in diabetes is known as





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21) According to the American Dietetic Association, what is the Daily Value for fiber when expressed in g per 1000 kcal?

a. 5

b. 8

c. 11.5

d. 16.5

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22) All of the following provide about 15 g of carbohydrate per serving except

a. cup corn

b. cup peas

c. cup potatoes

d. cup green beans

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23) When consumed in high doses, which of the following is associated with modest weight loss in people?




d.Conjugated linoleic acid

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24) Which of the following is a characteristic of tobacco use and adolescents?

a.Smoking cigarettes increases the feeling of hunger

b.Smokers require more vitamin C to maintain body stores

c.Tobacco users in this population group are advised to take supplements of beta-carotene

d.The risk of mouth cancer is slightly lower for users of smokeless tobacco compared with smokers

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25) Which of the following is described as a nonstarch polysaccharide?

a. Lactose

b. Phytates

c. Glycogen

d. Cellulose

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26) A deficiency of what vitamin produces a characteristic cracking and redness at the corners of the mouth?




d.Ascorbic acid

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27) Which of the following is a characteristic of dietary fibers?

a. They cause diverticulosis

b. They raise blood cholesterol levels

c. They are usually found in high-fat foods

d. They are classified according to solubility in water

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28) A person with high blood levels of hepcidin responds by

a.decreasing iron absorption

b.increasing iron absorption

c.decreasing zinc absorption

d.increasing zinc absorption

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29) In the body, lead is known to significantly interfere with utilization of all of the following minerals except





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30) Protein is needed for normal development of cells and muscle mass but excessive amounts of protein
a. are even better and will bring faster results
b. will not significantly increase the building of body tissue
c. won’t add significant strength to the body
d. b and c

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31) Which of the following is not a known side effect of having insufficient fat stores?

a. Infertility

b. Clinical depression

c. Elevated body temperature

d. Abnormal hunger regulation

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32) Which of the following describes an association between body weight and mortality?

a. Obesity is the fourth leading cause of premature death

b. Overweight men who are physically fit have a lower mortality risk than normal-weight, unfit men

c. Normal-weight men who are physically unfit have a similar mortality risk versus normal-weight fit men

d. The amount of weight gain in adulthood that is not associated with increased mortality is 20 pounds or less

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33) What is the safe refrigerator storage time for uncooked steaks, cooked chicken, opened packages of lunch meats, and tuna salad?

a.1-2 days

b.3-5 days

c.1 week

d.2-4 weeks

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34) How are ketones formed?

a. Condensation of lactic acid molecules

b. Condensation of acetyl CoA molecules

c. Hydrolysis of excess glycerol fragments

d. Hydrolysis of excess pyruvate fragments

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35) What structure controls the passage of material from the small intestine to the large intestine?

a. Pyloric valve

b. Ileocecal valve

c. Colonic sphincter

d. Jejunal sphincter

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36) How are the RDA for almost all vitamin and mineral intakes set?

a.Low, to reduce the risk of toxicity

b.High, to cover virtually all healthy individuals

c.Extremely high, to cover every single person

d.At the mean, to cover most healthy individuals

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37) Which of the following is not among the recommendations issued by health professionals to reduce cancer risks?

a.Limit intake of red meats

b.Moderate, if any, intake of alcohol

c.Increase intake of foods high in iron

d.Eat at least 5 servings a day of vegetables and fruits

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38) How much calcium (mg) would typically be absorbed by a normal adult with a calcium intake of 1,000 mg?





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39) How many different forms of vitamin A are active in the body?





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40) What are the major food and non-food sources of vitamin K? What factors may adversely affect vitamin K nutrition in the body?

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41) When people increase their dietary fiber intake, they must also increase their intake of

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42) What are the advantages and disadvantages of using MSG in foods?

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43) 0Explain the role of vitamin A in growth and reproduction.

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44) Describe the role of genetics in the risk for type 2 diabetes and heart disease in children.

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46) Why do most infant formulas now contain omega-3 fatty acids?

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47) What steps can consumers take to minimize nutrient losses during food preparation?

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