NutritionTest 1
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
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| Major focus of nutritional recommendations in this century has shifted to | prevention & control of chronic diseases
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| Physical science that contributes to understanding how malnutrition relates to health & well-being is | biochemistry
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| Nutrients interact in the body to build & repair tissue, provide energy, & to | regulate metabolic processes
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| The body of scientific knowledge related to nutritional requirements of human growth, maintenance, activity, & reproduction is know as | nutritional science
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| Macronutrients include | carbohydrates, fats & proteins
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| The professional primarily responsible for application of nutrition science in clinical practice settings is the | registered dietitian
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| Glycogen is a main body storage formed from | carbohydrates
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| Micronutrients include | vitamins & minerals
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| The best source of nutrients is provided by | a variety of foods
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| To determine in kcals from a food that contains 50g of CHO - multiply 50 x ____ | 4
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| The generally accepted perecent of the total daily kcal supplied by carbs is | 45-65%
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| The sum of all chemical processes inside living cells of the body that sustain life & health is known as | metabolism
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| the generally accepted % of total daily kcal supplied by fat should be no more than: | 20-35%
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| the major role of carbohydrates is to provide the primary source of ______ for the body. | energy
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| to determine in kcal from a food that contains 10 grams of fat-- multiply by 10 x _____. | 9
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| well noursished persons differ from those whose nutritional status is borderline in their: | nutrient reserves
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| a function of protein and vitamins in the body is to: | build & repair tissue
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| the ________ is the highest amount of a nutrient that can be safely consumed. | Tolerable Upper Intake Level (UL)
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| the generally accepted % of total daily kcal supplied by protein is | 10-35%
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| an observation that provides evidence that a person has good nutritional status is: | normal weight to height ratio
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| in addition to poor eating habits, a factor that often contributes to borderline nutrition is: | low income
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| the type of acids that form the basic building blocks of protein are _____ acids. | amino
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| the function of the _____ is to designate nutrient recommendations for most healthy people | DRIs (dietary reference intakes)
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| moderation, proportionality, and variety are important concepts included in : | my pyramid
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| the major nutrients supplied by foods in the vegetable group of MyPyramid are | potassium and vitamin A
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| in addition to calcium, the major minerals needed to build and maintain bone tissue include: | phosphorus
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| an age group that is very vulnerable to malnutrition is: | infants
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| the nutrients involved in metabolic regulation and control include minerals, vitamins, and : | water
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| in the MyPyramid reference food intake pattern providing 200 calories, the recommended daily intake from the milk group is ___ cup(s). | three
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| according to MyPyramid, the amount of daily activity needed to prevent weight gain may be at least ____ minutes | 30
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| a food choice equivalent to one serving from the grains group of MyPyramid is: | one slice of bread
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| a food choice equivalent to 1 oz meat from the meat and beans group of My Pyramid is: | 1/4 cup cooked dry beans
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| "Exchange Lists for Meal Planning" was originally intended as a meal planning tool for people who have: | diabetes
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| A major purpose of the ___ ____ is to prevent chronic disease and promote health. | dietary guidelines
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| the group that is responsible for development of the DRI's is the .... | food and nutrition board
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| dietary guidelines provide helpful advice for: | making smart food choices
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