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1) What is the average yearly intake (gallons) per person of bottled water in the United
States?
a.1
b.5
c.25
d.45
2) People are said to be constipated when they experience
a.painful or difficult bowel movements
b.reflux more than three times a month
c.more than a day without a bowel movement
d.soft or watery bowel movements with little notice
3) A deficiency of which of the following vitamins results in accumulation of
homocysteine in the blood?
a.Folate
b.Biotin
c.Niacin
d.Vitamin K
4) Which of the following is an example of a resistance training activity?
a.Yoga
b.Swimming
c.Power walking
d.Lifting free weights
5) What organization is responsible for setting tolerance guidelines for the use of a
pesticide on food?
a.EPA
b.FDA
c.WHO
d.DDT
6) All of the following are features of vitamin K in nutrition EXCEPT
a.infants frequently require a supplement at birth
b.good food sources are plants of the cabbage family
c.risk of deficiency is increased in people taking antibiotics for prolonged periods
d.gut microflora synthesis supplies sufficient amounts to meet the needs of most healthy
adults
7) The industrial application of heat to inactivate most but not all bacteria in a food is
commonly known as
a.sanitization
b.sterilization
c.pasteurization
d.depathogenation
8) In searching for a recipe for homemade jelly, you come across a recipe by a notable
food scientist, who emphasizes the importance of the correct amount of sugar in the
jelly as it serves as the products antimicrobial agent. What is the rationale behind this
statement?
a.Sugar is not a sustainable food source for most microbes
b.Sugar phagocytizes the microbes that are present in the jelly
c.Sugar captures water and makes it unavailable for microbes
d.Sugar wards off offending bacterial agents present in the jelly
9) Providing enough, but not an excess, of a food is a diet-planning principle known as
a.safety
b.variety
c.moderation
d.undernutrition
10) Which of the following does NOT describe a national trend in eating habits of
Americans?
a.We eat larger portions
b.We snack more frequently
c.We eat more high-fiber foods
d.We eat more meals away from home
11) When children are allowed to eat freely from a variety of foods, they usually select
foods that are high in
a.iron
b.fiber
c.sugar
d.protein
12) In kwashiorkor, what mineral is often present in an unbound form that promotes
bacterial growth?
a.Iron
b.Iodine
c.Arsenic
d.Calcium
13) Which of the following is NOT a symptom of lactose intolerance?
a.Bloating
b.Diarrhea
c.Cramping
d.Constipation
14) A vitamin supplement labeled as high potency contains an amount that is
a.50% of the Daily Value
b.equal to the UL
c.up to 200% of the Daily Value
d.100% or more of the Daily Value
15) Which of the following methods of thawing meats or poultry increases health risk?
a.In the refrigerator
b.At room temperature
c.In a microwave oven
d.Under cool running water
16) What is the immediate fate of excess dietary protein in the body?
a.Stored
b.Reduced
c.Oxidized
d.Deaminated
17) Glycogen is stored mainly in which of the following tissues?
a.Muscle and liver
b.Pancreas and kidneys
c.Stomach and intestine
d.Brain and red blood cells
18) The vitamin deficiency disease pellagra means
a.rough skin
b.paralyzed limbs
c.demented behavior
d.flattened erythrocytes
19) Which of the following represents the most reliable dietary source of zinc?
a.Nuts and oils
b.Milk and yogurt
c.Fruits and vegetables
d.Meats and whole-grain cereals
20) What additive common to Asian foods is thought to be associated with acute,
temporary intolerance reactions?
a.Nitrites
b.Carotenoids
c.Monosodium glutamate
d.Polybrominated biphenyl
21) Which of the following is NOT a feature of folate nutrition?
a.Most food folate is bound to a string of amino acids
b.Folate is actively secreted back into the GI tract with bile
c.Food folate must be hydrolyzed by intestinal cell enzymes prior to absorption
d.Folate must be methylated by homocysteine prior to crossing the brush border
membrane
22) Conventional medicine and alternative medical therapies are commonly linked
together into a practice called
a.interactive therapy
b.yin and yang medicine
c.herbal-assisted healing
d.complementary medicine
23) Jane is visiting with her doctor during her 2nd trimester of pregnancy and has just
revealed her strange cravings. The doctor declared that Jane is experiencing pica, which
is causing her intense craving for
a.dirt
b.garlic
c.pickles
d.pepperoni
24) A common drug for the treatment of tuberculosis is known to markedly interfere in
the metabolism of vitamin
a.B6
b.B12
c.C
d.D
25) What are the precursors for synthesis of the eicosanoids?
a.Steroids
b.Short-chain fatty acids
c.Medium-chain saturated fatty acids
d.Long-chain polyunsaturated fatty acids
26) A common genetic variation which causes a change in the amino acid sequence in
the structure of hemoglobin leads to the disease
a.diabetes
b.marasmus
c.phenylketonuria
d.sickle-cell anemia
27) In what ways do the GI tract and the kidney function to help maintain fluid and
electrolyte balance? How does the body defend itself when faced with conditions that
induce excessive water and mineral losses (e.g. sweating; diarrhea)?
28) What is the primary storage form of carbohydrate in the body?
a.Fiber
b.Starch
c.Glucose
d.Glycogen
29) All of the following are typical characteristics of amenorrhea EXCEPT
a.infertility
b.bone mineral loss
c.muscle dysmorphia
d.low blood estrogen
30) The incidence of PKU in infants in the United States is one in every
a.15,000 births
b.100,000 births
c.500,000 births
d.1,000,000 births
31) Outline important diet strategies for helping overcome bulimia nervosa.
32) What is the minimum recommended safe temperature (F) to heat leftovers?
a.140
b.152
c.165
d.180
33) Which of the following compounds does NOT contain nitrogen?
a.Urea
b.Enzymes
c.Ammonia
d.Cholesterol
34) By what percentage does the folate RDA increase during pregnancy?
a.25
b.50
c.75
d.100
35) Chris has been competing all day in a track competition and is now ready for the
100-meter dash. Although he feels tired, which of the following high-energy muscle
compounds can he rely on for quick energy in this event?
a.Fat
b.Lactate
c.Creatine phosphate
d.Adenosine diphosphate
36) Which of the following is NOT a typical external cue that may cause an obese
person to respond to food?
a.TV commercials
b.Outdoor exercises
c.Availability of food
d.Time of day patterns
37) In which of the following individuals would vitamin A toxicity be most likely to
occur?
a.Adolescent women
b.Overweight adults
c.Those taking vitamin A supplements
d.Those consuming more than 100 g of carrots daily
38) The recommended amounts of vitamins and minerals for infants are based on the
a.average amounts present in body tissues of thriving infants
b.adult RDA scaled down to infants on a per kg body weight basis
c.older childs RDA scaled down to the infant on a per kg body weight basis
d.average amounts ingested by thriving infants breastfed by well-nourished mothers
39) What is the meaning and significance of the Delaney Clause? Why is it believed by
many to be too strict and inflexible?
40) Discuss the role of promoters, initiators, and antipromoters in the development of
cancer.
41) Discuss the composition and function of the major circulating lipoproteins.
42) Describe the risks associated with pregnancy in older women.
43) Three people each weigh 160 lbs. One of them is very active and is in energy
balance at 3,000 kcal/day, a second one is sedentary and consumes 2,000 kcal/day, and
a third is dieting and ingests only 1,000 kcal/day. If their protein intakes all met the
RDA, would each also meet the protein AMDR?
44) What is the name of the substance found in plant foods that can bind with iron or
zinc and render them unavailable for absorption?
45) Compare and contrast the risks for toxicity among the fat-soluble vitamins.
46) What is meant by the bioavailability of a vitamin? How is it determined?
47) Why is the bioavailability of folate from food almost always lower than from the
synthetic form?
48) Give examples of different types of indirect food additives and explain how they
become part of the food supply.
