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a.
The title "dietitian" can be used by anyone in all states.
b.
The title "nutritionist" can be used by anyone in all states.
c.
A license to practice as a nutritionist or dietitian is required by some states.
d.
A license to practice as a nutritionist is mandatory in all states but very few license
dieticians.
e.
Nutrition consultants are subject to more stringent licensure than are dietitians.
68. Which individuals is likely to possess the least amount of nutrition training and to have gotten his or
her agree from an “alternative” educational program?
a.
dietetic technician
b.
registered dietician
c.
certified nutritionist
d.
dietetic technician, registered
e.
public health nutritionist
69. For which of the following titles, by definition, require the individual to be college educated and pass a
national examination administered by the Academy of Nutrition and Dietetics?
a.
medical doctor
b.
registered dietician
c.
certified nutritionist
d.
certified nutrition therapist
e.
registered nutritional consultant
70. A person who assists registered dietitians has the formal title of ____.
a.
dietetic assistant
b.
nutrition assistant
c.
dietetic technician
d.
nutrition technician
e.
dietetic aide
COMPLETION
1. Risk factors for chronic disease tend to ____________________ and tend to ____________________.
2. Foods associated with a particular culture are called ____________________ foods.
3. Foods that provide health benefits beyond their nutrient contributions are called
____________________ foods.
4. Nonnutrient compounds found in plants, some of which have biological activity in the body, are called
____________________.
5. The normal range for ____________________ is 18 to 21% for young men and 23 to 26% for young
women.
6. The three energy-yielding nutrients are ____________________, ____________________, and
____________________.
7. Although ____________________ provides energy, it is not considered a nutrient because it does not
sustain life.
MATCHING
Match the correct answer with the appropriate term.
a.
7
k.
Placebo
b.
16
l.
Inorganic
c.
20
m.
Validity
d.
40
n.
Hypothesis
e.
100
o.
Healthy People
f.
Fat
p.
National nutrition surveys
g.
Water
q.
Anthropometrics
h.
Energy
r.
Overt deficiency
i.
Protein
s.
Physical examination
j.
Organic
t.
Subclinical deficiency
1. Nutrient with the highest body concentration
2. Substance containing no carbon or not pertaining to living things
3. Number of indispensable nutrients for human beings
4. Most substances containing carbon-hydrogen bonds
5. Substance containing nitrogen
6. Energy (kcal) required to increase temperature of 1 kg of water from 0° C to 100° C
7. Nutrient with the highest energy density
8. Energy (kcal) yield of five grams of sugar
9. Energy (kcal) yield of one gram of alcohol
10. Number of indispensable minerals for human beings
11. An unproven statement
12. An inert medication
13. Possessing the quality of being evidence based
14. The recommended intake is set at the population mean
15. Gather information about dietary, nutritional, and health status
16. Program that sets goals to increase the quality and years of healthy life
17. Measurement of physical characteristics
18. Inspection of skin, tongue, eyes, hair, and fingernails
19. A nutrient deficiency showing outward signs
20. A nutrient deficiency in the early stages
ESSAY
1. Describe six behavioral or social motives governing people's food choices.
2. Explain how food choices are influenced by habits, emotions, physical appearance, and ethnic
background.
3. Discuss some of the consequences of eating in response to emotions.
4. Define the term organic. How do the properties of vitamins relate to their organic nature? Contrast
these points with the properties of inorganic compounds such as minerals.
5. List the strengths and weaknesses of epidemiological studies and experimental studies.
6. Explain the importance of the placebo and the double-blind technique in carrying out research studies.
7. Describe the steps involved in establishing nutrient values that make up the Dietary Reference Intakes.
8. Compare and contrast the meaning of Adequate Intakes, Recommended Dietary Allowances,
Estimated Average Requirements, and Tolerable Upper Intake Levels for nutrients.
9. What approach is taken in setting recommendations for energy intakes and why? How does this
approach differ from that taken for other nutrients?
10. List and discuss four methods commonly used to assess nutritional status of individuals.
11. Discuss how the results from national nutrition surveys are used by private and government agencies
and groups.
12. Describe the national trends of food consumption over the past 40 years.
13. List 10 goals of the Healthy People program. How successful is the program thus far?
14. Discuss the meaning and significance of the relationships between risk factors and chronic diseases.
15. Discuss two important characteristics of chronic disease risk factors.
16. What cautions should you keep in mind when considering popular news reports about nutrition?
17. List techniques that help identify nutrition quackery.
18. (A.) Explain the education and training requirements associated with obtaining registration as a
dietitian. (B.) List several career areas in which registered dietitians are often employed.
