HPRM 205

Midterm

Nutrition Class

 

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QUESTION 1

  1. Which of the following statements MOST accuratelyreflects what we know about diabetes Type 2?
A. Diabetes Type 2 results from the pancreas’ inability to produce enough insulin to effectively regulate blood sugar.
B. Type 2 diabetes is a genetic, autoimmune disorder diagnosable at birth.
C. The primary cause of diabetes Type 2 is an excessive intake of sugar in the diet.
D. The insulin resistance that characterizes diabetes Type 2 is most closely associated with obesity. .

2 points   

QUESTION 2

  1. Which of the following health benefits is usually associated with a diet high in fiber?

 

A. maintaining a healthy weight
B. protecting the digestive system from cancer-causing chemicals.
C. lowering blood cholesterol and modulating blood glucose levels
D. all of the above are associated with diets high in fiber

2 points   

QUESTION 3

  1. Which of the following statements offers the BEST explanation of what “essential” means when the word is applied to amino acids?
A. Essential amino acids are those we can produce in our own bodies because they are vital for survival.
B. Essential amino acids are those that we must get from food; we cannot produce them in our own bodies.
C. Essential amino acids are those amino acids found only in animal foods and animal byproducts.
D.  Essential amino acids are the most important a mino acids; hence they are called  essential.

2 points   

QUESTION 4

  1. Which of the following statements about protein intake is the most accurate?

 

A. People in the U. S. who eat large quantities of fast foods or processed foods usually have a hard time taking in adequate supplies of protein.
B. The DRI for protein is about 0.8 grams per kilogram (2.2 lbs) of body weight or about 47 grams for a woman who weighs 130 lbs.
C. The general recommendation of most nutritionists is that protein should make up between 40 and 50 percent of the average person’s daily caloric intake.
D. The recommended protein intake for any individual remains fairly stable throughout the life cycle.

2 points   

QUESTION 5

  1. Which of the foods listed below would provide the most complete “high quality” protein, as defined in your text?
A. legumes
B. chicken
C. nuts
D.  kidney beans

2 points   

QUESTION 6

  1. If a serving of GrowNGoCereal contains 25 grams of carbohydrate and 10 grams of fiber, it would provide 140 calories of energy in the body.

True

False

1 points   

QUESTION 7

  1. Many people take protein supplements. Which of the following statements relative to protein supplementation isMOST accurate?
A. There’s no such thing as  “too much” protein; protein supplements should be part of every active person’s dietary regimen.
B. High protein weight loss diets can effectively help someone to lose weight and keep it off by permanently raising basal metabolic rate.
C. The body stores excess protein from supplements in skeletal muscle tissue to build “reserves” for future use.
D. Excessive protein supplements can put an extra burden on the kidneys since the amino acids that aren’t used by the body must be eliminated in the urine.

2 points   

QUESTION 8

  1. The fat-soluble vitamins have certain characteristics which differentiate them from the water-soluble vitamins. Which of the following statements about these differences is MOSTaccurate?
A. Humans can go weeks or even months without eating foods that provide fat soluble vitamins. In contrast, vitamins that are water soluble should be consumed on a regular basis.
B. Fat soluble vitamins are absorbed directly into the blood stream, while water soluble vitamins are transported first to the lymph and then to the bloodstream
C. Taking supplements of fat soluble vitamins is less likely to produce toxicities than supplementing intake of the water soluble vitamins.
D. Fat soluble vitamins travel in the blood with body fluids, while water soluble vitamins travel with specialized lipoprotein carriers.

2 points   

QUESTION 9

  1. Which of the following special populations would benefit from daily multivitamin supplementation?
A. Athletes who are in training for competition.
B. All types of vegetarians.
C.  People recovering from surgery, extensive burns, and serious injury or illness
D. All of the above populations would benefit from vitamin supplementation.

2 points   

QUESTION 10

  1. The first nutrient we associate with strong bones is the mineral, calcium. However, several vitamins are also involved in protecting bone health. Which of the following groups of vitamins is most involved in bone health?
A. Vitamins A, D, C, and K
B. Vitamins D, K, B, and C
C. Vitamins A, D, B, and K
D. Vitamins A, D, E, and C

2 points   

QUESTION 11

  1. If a mother has eaten a nutritious diet during pregnancy, her newborn infant will probably have a substantial store of all fat-soluble vitamins EXCEPT: 

 

 

 

A.  Vitamin A
B.  Vitamin K
C.  Vitamin E
D.  Vitamin D

2 points   

QUESTION 12

  1. About 99% of the calcium in our bodies contributes the structural component of our bones and teeth. The other 1% circulates in the blood stream and serves other functions. Which of the following statements about this “free” calcium is FALSE?
A. It plays a vital role in nerve transmission.
B. It is essential for muscle contraction and therefore helps regulate heartbeat
C. It contributes to efficient blood clotting.
D. None of these statements are false. These are all important functions of the 1% of calcium that circulates in our blood.

2 points   

QUESTION 13

  1. Vitamins and minerals taken together will often work in combination to maintain healthy body functions. For example, the iron in a food is absorbed more efficiently if you also consume which of the following vitamins?
A. Vitamin A
B. Vitamin B6
C. Vitamin C
D. Vitamin D

2 points   

QUESTION 14

  1. All of the following statements about protein are at least partially falseexcept for one. Which of the following statements about protein is MOST accurate?
A. Protein supplements containing single amino acids can help athletes build muscle size and strength during periods of recovery from an injury when the athlete cannot participate in regular training.
B. Students need a higher intake of protein than most people because the calories supplied by protein-rich foods provide the main source of energy for the brain.
C. Proteins work with minerals to help maintain fluid and electrolyte balance in the body.
D. Unlike excess calories from carbohydrates and fats, excess calories from protein are stored in the muscles rather than in adipose tissue.

2 points   

QUESTION 15

  1. From the four pairs of  macronutrients listed below, choose the one which correctly completes this sentence:
    The macronutrient that should contribute the highest percentage of our daily caloric intake is ________________; the macronutrient that should represent the smallest percentage of our daily calorie intake is _________________.”
A. protein; carbohydrates
B. carbohydrates; protein
C. protein; lipids
D.  carbohydrates; lipids

2 points   

QUESTION 16


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  1. To ensure that you get some of the essential fatty acid Omega 3 (linolenic acid) in your diet try using  ______________  to make your own salad dressings.
A. Maxola corn oil
B. Crisco vegetable oil
C. poultry fat
D. canola or soybean oils

2 points   

QUESTION 17

  1. What is the main reason for the USDA’s recommendation that food manufacturers cut back or eliminate using trans fatty acids in the processing of their products?
A. They decrease levels of HDLs.
B. They increase the blood levels of LDLs
C. They raise total cholesterol levels.
D. All of the above are true statements about trans fatty acids.

2 points   

QUESTION 18

  1. Choose the term that correctly completes the sentence.__ _______________________  lipoproteins are the “good” lipoproteins that carry cholesterol to the liver for dismantling and disposal or recycling.

High density

1 points   

QUESTION 19

  1. Given a 100-calorie serving of each of the following foods, which one would you choose above the others because it is the most nutrient dense?
A. cheese
B. cornbread
C. celery
D. almonds

2 points   

QUESTION 20

  1. All but one of the following nutrients supplies energy to the body. Which one is the nutrient that does NOTsupply energy?
A.  lipids
B.  proteins
C.  vitamins
D. carbohydrates

2 points   

QUESTION 21

  1. The Dietary Guidelines discuss and make recommendations about many aspects of nutritiInconal wellness. All of the following statements accurately represent the Guidelines’ recommendations for healthy food choices EXCEPT ONE! Which statement misrepresents the 2015 Guidelines?
A. Limit added sugars to less than 10% of our total calorie intake.
B.  Increase intake of nutrient dense foods.
C. Increase intake of energy dense foods.
D. Substitute oils for solid fats.

2 points   

QUESTION 22

  1. The word essential has many meanings. However, when it is used to describe a nutrient in foods, it has a very specific meaning. Which of the following phrases would MOSTaccurately complete the following sentence:”The term “essential” is applied to a nutrient in foods when that nutrient
A.  must be obtained from foods because we cannot make it in our bodies.
B.  is essential for life.
C.  contains elements such as phytochemicals and antioxidants that are essential to protecting health.
D.  is required to produce energy and maintain nutritional health

2 points   

QUESTION 23

In terms of its structural components, high fructose corn syrup is probably no more a contributor to the obesity epidemic than any other form of sugar.

True

False

1 points   

QUESTION 24

  1. The DRI for added sugar is:
A. Less than 10% of the total intake of calories from all nutrients per day.
B. Less than 10% of our total intake of total calories from carbohydrates.
C. Less than ten grams of total carbohydrate per day,
D. None of the above; there is no DRI for added sugars.

2 points   

QUESTION 25

  1. The presence of ketone bodies in the blood is evidence that the individual is not consuming enough carbohydrates to allow for normal fat metabolism.

True

False

1 points   

QUESTION 26

  1. There is one specific member of the B complex that is required for women during pregnancy even if their nutritional intake meets all the recommendations of the Guidelines. What vitamin should be supplemented during pregnancy to help protect the unborn child against spina bifida and other spine and brain defects?
A. Vitamin B12
B.  folate
C.  thiamin
D.  Vitamin B6

2 points   

QUESTION 27

  1. Fluid balance in the cells is maintained because when electrolytes cross cell menbranes, water follows.

True

False

1 points   

QUESTION 28

  1. Which of the following is not a complex carbohydrate?
A.  galactose
B.  glycogen
C. most fiber
D.  starch

2 points   

QUESTION 29

  1. The color of brown bread or brown rice is evidence that they are healthier choices than white bread or white rice because the brown bread and rice are made from unprocessed whole grain.

True

False

1 points   

QUESTION 30

  1. A sandwich made of peanut butter and whole wheat bread provides all the essential amino acids and therefore is considered to be a complete or “high quality” protein food.

True

False

1 points   

QUESTION 31


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  1. Which is the most accurate statement about “low fat” diets to control one’s weight?
A.   You may be missing out on essential fatty acids and some other nutrients.
B. You will have a hard time staying on the diet long enough to produce the desired results.
C. Your diet may contain a disproportionate amount of carbohydrate calories.
D. All of the above statements are accurate.

2 points   

QUESTION 32

  1. “Protein sparing” is an important concept refers to making food choices that ensure protein is used for supporting body functions, not energy production. Which of the following dietary strategies will help your body “spare” protein?
A. The quantity of protein in your diet must be adequate
B.  Your diet must supply all the essential amino acids in the proper amounts.
C. Your diet must supply adequate carbohydrates and calories.
D.  All of the above are correct.

2 points   

QUESTION 33

  1. The fats that are stored in adipose tissue are   ___________________.
A.  phospholipids
B.  triglycerides
C. lipoproteins
D. cholesterol

2 points   

QUESTION 34

  1. Which of the following statements about potassium is FALSE?
A.  Potassium and sodium work together to maintain fluid balance in the cells.
B. Bananas are high in potassium and a good snack for athletes because a lack of potassium can result in muscle cramps.
C. Potassium is one of the few minerals that athletes can supplement safely, since potassium is not toxic to the body. Any excess is safely eliminated in the urine.
D. In the U. S., people often fail to get the DRI of potassium because of their low intake of fruits and vegetables.

2 points   

QUESTION 35

  1. The term “trace” when applied to dietary minerals means that:
A. we only need them in very small quantities.
B. only trace amounts of them are ever found in food.
C. they do not play an important role in human nutrition.
D. they are not essential minerals

2 points   

QUESTION 36

  1. Protein foods are usually not a significant source of carbohydrates. Which of the following is an exceptionto that generalization?
A.  Eggs
B.  Legumes and nuts
C. Shellfish and fish
D.  Lean beef and pork

2 points   

QUESTION 37

  1. Which of the following is NOTone of the diagnostic criteria for metabolic syndrome?
A. high blood pressure
B. excessive abdominal adipose tissue (so-called “pear shape”)
C. HDL levels over 60
D. elevated levels of triglycerides in the blood.

2 points   

QUESTION 38

  1. Your roommate has placed herself on a gluten-free diet to help her lose weight. She asks you for your opinion. Knowing what you do from your studies in this course, which of the following would be an appropriate and accurate response?
A. “You will probably succeed in losing weight because most products are lower in calories once the gluten is removed”.
B. “A gluten-free diet may help some of your digestive issues, but gluten-free products are not necessarily lower in calories.”
C. “You may find your blood cholesterol ratios and triglycerides levels are better after following your gluten-free diet for a while.”
D. All of the above statements would be appropriate and accurate responses.

2 points   

QUESTION 39

  1. We know that blood pressure is directly related to our intake of certain dietary minerals. To maintain a healthy blood pressure, decrease sodium intake and increase ________________ intake.
                                                                                                                                                                                                                                           Choose one:  (chromium) (potassium) (iron) (zinc)                                                                                                                                                                             

potassium

1 points   

QUESTION 40

  1. From the list of foods below, which one would be the best source if you want to increase your intake of soluble and insoluble fiber?
ground beef
 lentils
eggs
 plums

2 points   

QUESTION 41

  1. A serving of Mom’s Hearty Soup contains 23 grams of carbohydrate, 2 grams of protein, and 11 grams of fat. There are 200 calories in one serving  Approximately what percent of calories are supplied by fat?
A. 50%
B.  72%
C.  67%
D.  44%

2 points   

QUESTION 42

  1. Based on the information given in the preceding question, this soup’s fat content meets the standards for proportionalityof the energy-giving nutrients.

True

False

1 points   

QUESTION 43

  1. The soup in Question 43 meets the nutritional guideline for proportionality of fat calories in a given food.

True

False

1 points   

QUESTION 44

  1. Which of the following statements best represents the current recommendations for carbohydrate intake?
A. The recommendation is to increase consumption of fiber-rich, whole grains and legumes as the primary sources of carbohydrate.
B. The recommendation is to reduce consumption of all types of carbohydrate to help maintain a healthy weight.
C. The recommendation is to increase consumption of carbohydrates to 65% of total caloric intake, and reduce the consumption of fats proportionately to 15% of total caloric intake.
D. The recommendation is to restrict intake of all carbohydrates for individuals with diabetes Type 2.

2 points   

QUESTION 45

  1. Because it is found primarily in animal foods, a strict vegetarian needs to be especially careful to include sources of this vitamin in his or her diet.
A.  Vitamin B12
B. Vitamin B6
C. Thiamin
D. Niacin

2 points   

QUESTION 46


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  1. Which of the following body tissues are proteins?
A.  collagen
B.  enzymes
C.  hemoglobin
D.  all of the above are proteins

2 points   

QUESTION 47

  1. A long-distance hiker is trying to choose a nutrient dense snack with about 250-300 calories. Which of the following would be his best choice?
A.  juice box, pretzels, banana, 2-oz string cheese
B. carrots, yogurt, apple, wheat crackers
C.  bagel, grapes, sport drink
D.  granola bar, roasted peanuts, dried apricots

2 points   

QUESTION 48

  1. Whether we get them from foods or supplements, excess amino acids are stored as protein in the muscles.

True

False

1 points   

QUESTION 49

  1. If we don’t use all the energy we get from foods, we store the excess as adipose tissue or as ____________ in the muscles and liver.
    Choose one:  (glycogen)  (glucogon)  (glucose)

glycogen

1 points   

QUESTION 50

  1. All of the following are true with regard to body mass index EXCEPT Which one is the false statement?
A. Measuring BMI requires the use of skinfold calipers or other body composition assessment tools.
B. There is an increased risk of obesity-related diseases and conditions with increased BMI.
C. BMI provides an indirect measurement of body fat.
D. BMI measurements may overestimate body fat in athletes and highly trained individuals.

2 points   

QUESTION 51

  1. The 2015 Guidelines have revised the recommendation concerning dietary cholesterol. Which of the following statements justifies this change?
A.  Cholesterol plays an important role in cell maintenance and function.
B.  Many cholesterol containing foods contribute nutrient-density to our diet.
C. Cholesterol-containing foods have a limited effect on blood cholesterol levels.
D. All of the above statements justify the reasons for removing the recommendation that healthy people limit or eliminate cholesterol-containing foods from their diet.

2 points   

QUESTION 52

  1. When amino acids are combined to form proteins in your body, the sequence in which the amino acids are arranged determines your unique characteristics such as the color of your eyes or hair.

True

False

1 points   

QUESTION 53

  1. A gram of carbohydrates contains four units of energy called calories, exactly the same number of calories as a gram of _________________ .
    Choose one:  (fat) (protein)

protein

1 points   

QUESTION 54

  1. All vitamins must be obtained from foods, since our bodies cannot make them.

True

False

1 points   

QUESTION 55

  1. The vitamin that plays the most significant role in supporting our immunity to infections is Vitamin A.

True

False

1 points   

QUESTION 56

  1. People who consume large quantities of soy in place of meat products run an increased risk of iron deficiency.

True

False

1 points   

QUESTION 57

  1. If there is no Tolerable Upper Limit given for a particular mineral, we can assume that any level of supplentation is safe.

True

False

1 points   

QUESTION 58

  1. Nuts are a good source of Omega-6 polyunsaturated fatty acids, but not Omega-3.

True

False

1 points   

QUESTION 59

  1. In addition to calcium, there are two other minerals that are essential for healthy bones. One is magnesium and the other is ___________________________

Potassium

1 points   

QUESTION 60

  1. To get the benefits of the iron in a vegetable like spinach, we need to accompany our spinach with a food that contains Vitamin _____________.

C

1 points   

QUESTION 61

  1. If you see the words ___________________________________in the listing of ingredients on your favorite cookies, you might be consuming some unhealthy transfats, even though the label says there are 0 transfats in a serving.

saturated fatty acids

 



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