1) Which of the following is a characteristic of liposuction?
a.It often improves blood pressure and insulin sensitivity.
b.It results in a typical loss of body weight of 25 to 50 lbs.
c.It results in a return of body fat within a year, primarily to the abdomen.
d.It is considered a valid but slightly less effective alternative to gastric bypass.
e.It is effective for weight loss in older but not younger people.
2) Which artificial sweetener has a composition similar to aspartame?
a. neotame
b. sucralose
c. saccharin
d. acesulfame-K
e. stevia
3) Which of the following is a feature of copper nutrition?
a. Absorption efficiency is similar to that of iron.
b. It is involved in collagen synthesis and wound healing.
c. Soft water may provide significant amounts in the diet.
d. Deficiency is common in children of Middle East countries.
e. Wilson€s disease is treated with IV copper administration.
4) Which of the following is a characteristic of drug therapy for hypertension?
a. Antihypertensive drugs called diuretics work by lowering blood volume.
b. The most frequently prescribed drug therapies are DASH inhibitors.
c. Most people with hypertension need only one medicine to reduce blood pressure..
d. Major side effects of antihypertensive drugs are depletion of body sodium and
phosphorus.
e. Unless weight is also reduced, antihypertensive drugs are unlikely to reduce blood
pressure.
5) Which of the following is a feature of lactate production during physical activity?
a. It is not a cause of muscle fatigue.
b. It may be rapidly converted to fatty acids by the liver.
c. It is produced in high quantities when ketone levels rise.
d. It accumulates in muscle at low levels of physical activity and is cleared rapidly at
high levels of activity.
e. Lactate tends to remain in the muscle for 1 to 2 hours after exercise.
6) How can water loss from the body be quickly estimated at the end of a physical
activity?
a. Multiply body weight (kg) by 1% to determine liters of water loss
b. Multiply duration of activity (min) by body weight (kg) to determine mL of water
loss
c. Subtract air temperature (°F) from body weight (lbs) and then multiply by 5 to
determine mL of water loss
d. Take the difference in body weight (lbs) before and after the event and multiply by 2
to determine cups of water loss
e. Take the difference in body weight (lbs) before and after the event and divide by the
relative humidity.
7) List the characteristics of anorexia nervosa and bulimia nervosa. Describe the typical
personality traits of individuals with these eating disorders.
8) What are cellulose, pectin, hemicellulose, and lignin?
a. fibers
b. starches
c. sugar alcohols
d. artificial sweeteners
e. food additives
9) The amount of ethanol in a typical “drink” is ____.
a. 0.5 ounce
b. 1 ounce
c. 1.5 ounces
d. 2 ounces
e. 4 ounces
10) In vegetarians, the RDA is higher for ____.
a.iron
b.folate
c.calcium
d.vitamin A
e.protein
11) Which of the following describes a characteristic of fat use during physical activity?
a. It is released as fatty acids from internal fat stores and subcutaneous fat.
b. Upon commencement of an activity, blood fatty acids rise to provide an immediate
source of fuel.
c. Fat that is present within the muscle fiber represents the primary source of energy for
that muscle.
d. After consumption of a high-fat diet for at least 3 days, physical activities are
performed as efficiently as from intake of a high-carbohydrate diet.
e. Sports nutrition experts recommend that athletes consume less than 15 percent of
their energy from fat to meet nutrient and energy needs.
12) Which nutrient is classified as a micronutrient?
a.minerals
b.proteins
c.alcohols
d.carbohydrates
e.fats
13) What accounts for the higher energy density of a fatty acid compared with the other
energy-yielding nutrients?
a. Fatty acids have a lower percentage of hydrogen-oxygen bonds.
b. Fatty acids have a greater percentage of hydrogen-carbon bonds.
c. Other energy-yielding nutrients have a lower percentage of oxygen-carbon bonds.
d. Other energy-yielding nutrients undergo fewer metabolic reactions, thereby lowering
the energy yield.
e. Other energy-yielding nutrients have a lower percentage of oxygen-hydrogen bonds.
14) What is the term that describes the allowance of most additives in foods at levels
100 times below the lowest level known to cause any harmful effects?
a. Toxicity range
b. Zone of hazard
c. Acceptable area
d. Margin of safety
e. Risk acceptability
15) Acute malnutrition in children is characterized by
a. hyperactivity.
b. shrunken liver.
c. low weight for height.
d. short height for weight.
e. stunting
16) The percentages of kcalorie intakes for protein, fat, and carbohydrate that are
thought to reduce the risk of chronic diseases are known as the ____.
a.Estimated Energy Requirements
b.Tolerable Range of Kilocalorie Intakes
c.Estimated Energy Nutrient Recommendations
d.Acceptable Macronutrient Distribution Ranges
e.Healthy People Recommendations
17) Which of the following is among the ingredients of a common oral rehydration
formula?
a. Iron
b. Sugar
c. Milk
d. Zinc
e. Powdered peanuts
18) What is the study of how a person’s genes interact with nutrients?
a.genetic counseling
b.nutritional genomics
c.genetic metabolomics
d.nutritional genetics
e.biogenetic nutrition
19) What is the main reason for dieting in the elderly?
a. To economize when food prices increase
b. To improve appearance among their peers
c. To pursue a medical goal such as reducing blood glucose
d. To reduce risks for development of atrophic gastritis and pernicious anemia
e. Unintentionally, as a result of depression or dementia