Food And Nutrition 3rd Edition - Chapter 37 Testbank

11 Questions | By Allenandunwin | Updated: Mar 19, 2022 | Attempts: 118

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The Food and Nutrition testbanks consist of multiple choice questions that test your knowledge of the topics covered in the book. You can use these questions to check your understanding as you read through each chapter, or practise for your exam.

Questions and Answers

1.

_______________ and _____________ are thought to play a significant role in susceptibility to cancer but carcinogens such as _____________ and _____________ are also thought to be involved.
- A.
  
  Environment, bacteria and viruses, diet and tobacco
- B.
  
  Environment, genetics, burnt toast and caffeine
- C.
  
  Genetics, phytochemicals, caffeine and antioxidants
- D.
  
  Genetics, environment, fruit and vegetables
- E.
  
  Genetics, environment, tobacco and diet
2.

What we eat can play a role at which of the following stages of carcinogenesis?
- A.
  
  None
- B.
  
  Initiation only
- C.
  
  Progression only
- D.
  
  Differentiation only
- E.
  
  All stages
3.

Examples of food mutagens are:
- A.
  
  Vanilla from vanillin plant
- B.
  
  Cinnamaldehyde from cinnamon
- C.
  
  Nitrosamines from food nitrites
- D.
  
  Chlorophyllin
- E.
  
  Vitamin E
4.

Epidemiological studies of the diet-cancer relationship demonstrate:
- A.
  
  A causal relationship between fat intake and large bowel cancer
- B.
  
  The same incidence of bowel cancer in Finland and Denmark as they have similar fibre intakes
- C.
  
  Protective effects of dairy products against coronary heart disease
- D.
  
  Changes in patterns of cancer incidence with migration
- E.
  
  None of the above
5.

Convincing evidence has been found to show nutrition is a risk factor for which of the following cancers?
- A.
  
  Lung, prostate, pancreas
- B.
  
  Lung, breast, cervix
- C.
  
  Lung, stomach, bowel
- D.
  
  Bowel, pancreas, cervix
- E.
  
  Bowel, prostate, ovaries
6.

Which of the following is thought to be protective against colon cancer?
- A.
  
  Antioxidant supplements
- B.
  
  Refined cereal products
- C.
  
  Animal fat
- D.
  
  Fruits and vegetables
- E.
  
  All of the above
7.

Cooking methods recommended in the guidelines for the prevention of cancer by nutritional means include:
- A.
  
  Barbecuing
- B.
  
  Stewing
- C.
  
  Deep frying
- D.
  
  Charring
- E.
  
  All of the above
8.

A major challenge in the nutritional management of patients with cancer can be:
- A.
  
  Sufficiently restricting energy intake
- B.
  
  Finding palatable foods
- C.
  
  Avoiding high fat foods
- D.
  
  Providing sufficient vitamin supplements
- E.
  
  Providing sufficient starch and fibre
9.

Body fatness is NOT implicated in the following cancers:
- A.
  
  Prostate
- B.
  
  Endometrium
- C.
  
  Gallbladder
- D.
  
  Breast
- E.
  
  Oesophagus
10.

To reduce risk of cancer an individual should consider:
- A.
  
  Limiting meat intake, maintaining a healthy weight range and taking dietary supplements
- B.
  
  Limit salt intake, limit meat intake but not worry about levels of physical activity
- C.
  
  Eat fruit, vegetables and legumes, limit meat intake, maintain a healthy weight range
- D.
  
  Maintaining a healthy weight range, maintaining a minimum consumption of alcohol and limiting plant foods
- E.
  
  None of the above
11.

An effective public health campaign for the prevention of cancer would involve:
- A.
  
  International organisations and industry; all levels of government
- B.
  
  Media and workplaces
- C.
  
  Non-government organizations
- D.
  
  Households and communities as active participants
- E.
  
  All of the above