1) What is aquaculture?
a. A seaweed growth system
b. The practice of fish farming
c. Replenishment of fish in the wild
d. The raising of plants in a water environment
e. Raising food crops in fluid rather than soil
2) Which of the following is the most reliable source of vitamin D in the diet?
a.Meat
b.Fortified milk
c.Fruits and vegetables
d.Enriched breads and cereals
e.Whole grains
3) The glycemic index of foods is ____.
a. a way of ranking foods according to their potential to increase blood glucose
b. the most modern, practical means for planning diets for people with diabetes
c. a well-utilized, highly valued mechanism to control the intake of simple sugars
d. a measure of the percentage of digestible carbohydrates in relation to total energy
content of the food
e. a research-based method for preventing Type 1 and Type 2 diabetes and morbid
obesity
4) Why, in part, is weight loss more successful with exercise and also after bypass
surgery?
a.Ghrelin levels are relatively low.
b.Adiponectin levels are relatively high.
c.PYY release from the hypothalamus is suppressed.
d.Leptin release from subcutaneous fat stores is enhanced.
e.Leptin levels suppress the appetite.
5) Which measurement can be used to gauge the amount of a person’s abdominal fat?
a.BMI
b.Essential body fat
c.Hydrodensitometry
d.Waist circumference
e.Adaptive thermogenesis efficiency
6) Which of the following is a feature of malnutrition?
a. Dysentery is common and leads to diarrhea and nutrient depletion.
b. Intestinal villi grow slightly larger to provide additional absorptive surfaces for
nutrients.
c. Digestive enzyme production increases in order to extract as much of the ingested
nutrients as possible.
d. Infections are uncommon due to insufficient availability of nutrients in the body to
support growth of bacteria and viruses.
e. Children typically recover well from marasmus if adequate food is provided.
7) What is the nutritional advantage of eating range-fed buffalo?
a. The iron content is higher.
b. The nutrients are more stable and less prone to oxidation.
c. The fat content includes more omega-3 fatty acids.
d. There is a greater variety of phytonutrients, especially those that reduce risk of heart
disease and cancer.
e. Range-fed buffalo has lower levels of polyunsaturated fats.
8) Which of the following is a characteristic of body weight changes associated with
pregnancy?
a. Weight gain is generally steady throughout pregnancy for normal-weight women.
b. Most women are unable to lose all of the weight that was gained during pregnancy.
c. Sudden, large weight gain in pregnancy may signal the development of hypotension.
d. Overweight pregnant women should gain as much weight as underweight pregnant
women.
e. Exercise is the best way to lose weight after pregnancy.
9) An index of a person’s weight in relation to height is called ____.
a.body mass index
b.height to weight index
c.ideal body weight index
d.desirable body weight index
e.weight to height ratio
10) Which statement best describes the composition of most foods?
a.Most contain only one of the three energy nutrients, although a few contain all of
them.
b.They contain equal amounts of the three energy nutrients.
c.They contain mixtures of the three energy nutrients, although only one or two may
predominate.
d.They contain only two of the three energy nutrients, and those two are contained in
equal amounts.
e.They contain only two of the three energy nutrients, and one is present in far greater
amounts than the other.
11) Which of the following minerals is a cofactor in the formation of hemoglobin?
a. Iodine
b. Copper
c. Sodium
d. Calcium
e. Selenium
12) The extent to which an environmental contaminant lingers in the environment or
body is referred to as
a. persistence.
b. degradation rate.
c. binding capacity.
d. constancy.
e. perseverance.
13) Monoglycerides and long-chain fatty acids are emulsified by bile, forming spherical
complexes known as ____________________.
14) In ____________________, copper accumulates in the liver and brain, creating a
life-threatening toxicity.
15) Describe the national trends of food consumption over the past 40 years.
16) Discuss the effects of water misuse in agricultural production.
17) Discuss the role of copper in the disorders Menkes disease and Wilson’s disease.
18) Discuss the essential nature of fluoride. What level in the diet is considered
optimal? What are the effects of excess fluoride intake and how does toxicity usually
occur?
19) List possible reasons for the increase in the incidence of peanut allergy.
20) What is the prevalence of zinc deficiency? What are the signs and symptoms of zinc
deficiency?