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Nutrition Test Prep

QuestionAnswer
Energy-yielding nutrients include all of the following except: A. vitamins B. carbohydrates C. fat D. protein A
Organic nutrients include all of the following except: A. minerals B. fat C. carbohydrates D. protein A
One of the characteristics of a nutritious diet is that the diet provides no constituent in excess. This principle of diet planning is called: A. adequacy B. balance C. moderation D. variety C
A slice of peach pie supplies 357 calories with 48 units of vitamin A; one large peach provides 42 calories and 53 units of vitamin A. This is an example of: A. calorie control B. nutrient density C. variety D. essential nutrients B
Which of the following is an example of a processed food? A. carrots B. bread C. nuts D. watermelon B
Studies of populations in which observation is accompanied by experimental manipulation of some population members are referred to as: A. case studies B. intervention studies C. laboratory studies D. epidemiological studies B
Both heart disease and cancer are due to genetic causes, and diet cannot influence whether they occur. T F False. Heart disease and cancer are influenced by many factors with genetics and diet among them.
Both carbohydrates and protein have 4 calories per gram. T F True
People most often choose foods for the nutrients they provide. T F False. The choice of where, as well as what, to eat is often based more on social considerations than on nutrition judgments.
The belief in one’s own abilities is the quality of self-efficacy. T F True
The nutrient standards in use today include all of the following except: A. Adequate Intakes (AI) B. Daily Minimum Requirements (DMR) C. Daily Values (DV) D. (a) and (c) B
Ch. 2, question 2 D
According to the USDA Food Patterns, which of the following may be counted among either the meats or the vegetables? A. chicken B. avocados C. black beans D. potatoes C
The USDA Food Patterns recommend a small amount of daily oil from which of these sources? A. olives B. nuts C. vegetable oil D. all of the above D
Which of the following values is found on food labels? A. Daily Values B. Dietary Reference Intakes C. Recommended Dietary Allowances D. Estimated Average Requirements A
The energy intake recommendation is set at a level predicted to maintain body weight. T F True
The Dietary Reference Intakes (DRI) are for all people, regardless of their medical history. T F False. The DRI are estimates of the needs of healthy persons only. Medical problems alter nutrient needs.
People who choose not to eat meat or animal products need to find an alternative to the USDA Food Patterns when planning their diets. T F False. People who choose to eat no meats or products taken from animals can still use the USDA Food Patterns to make their diets adequate.
By law, food labels must state as a percentage of the Daily Values the amounts of vitamin C, vitamin A, niacin, and thiamin present in food. T F False. By law, food labels must state as a percentage of the Daily Values the amounts of vitamins A, C, calcium, and iron present in a food.
To be labeled “low fat,” a food must contain 3 grams of fat or less per serving. T F True
All of the following are correct concerning ulcers except: A. they usually occur in the large intestine B. some are caused by a bacterium C. if not treated correctly, they can lead to stomach cancer D. their symptoms can be masked by
Created by: Jorost
 

 



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