Mahs Nutrition Fall Exam

43 Questions

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Nutrition Quizzes & Trivia

Nutrition Exam 2009-2010


Questions and Answers
  • 1. 
      Carbohydrates should make up this percent of your daily caloric intake.
    • A. 

      25-35% of calories

    • B. 

      35-50% of calories

    • C. 

      50-65% of calories

  • 2. 
    When eating carbohydrates daily, what percentage should come from whole grains, such as brown rice, whole grain bread, whole wheat pasta, whole wheat pizza crust, mixed grains?
    • A. 

      10% whole grains

    • B. 

      33% whole grains

    • C. 

      50% whole grains

  • 3. 
    The two forms of carbohydrates are:
    • A. 

      Complex and sugars

    • B. 

      Complex and fiber

    • C. 

      Sugars and fiber

  • 4. 
    Breads, cereals, tubers (potatoes and yams), corn, pasta, rice are examples of this type of carbohydrate.
    • A. 

      Complex carbohydrates

    • B. 

      Simplex sugars

  • 5. 
     Consuming a diet high in fiber with adequate fluid intake helps prevent this condition.
    • A. 

      Headaches

    • B. 

      Constipation

    • C. 

      Muscle aches

    • D. 

      Nausea

  • 6. 
    How many equivalents or servings of vegetables should you eat each day?
    • A. 

      1-2 servings

    • B. 

      2-4 servings

    • C. 

      3-5 servings

  • 7. 
    Minerals are inorganic compounds, smaller than vitamins, needed for the growth and regulation of the body processes.
    • A. 

      True

    • B. 

      False

  • 8. 
    The two types of minerals are major and minor.
    • A. 

      True

    • B. 

      False

  • 9. 
      Which minerals are needed for the development of healthy bones and teeth?
    • A. 

      Iron and copper

    • B. 

      Phosphorus and magnesium

    • C. 

      Calcium and fluoride

  • 10. 
    Iron is necessary for proper immune function, brain and bone growth as well as for transporting oxygen to both muscles and the cells of the body.
    • A. 

      True

    • B. 

      False

  • 11. 
    Milk, cheese and yogurt provide the following essential nutrients:  Calcium, Protein, Phosphorus, Potassium, Vitamin A, Vitamin D, Vitamin B12, Riboflavin and Niacin.
    • A. 

      True

    • B. 

      False

  • 12. 
    Whole milk contains more calcium than low-fat or skim milk.
    • A. 

      True

    • B. 

      False

  • 13. 
      Lactose intolerance is when one cannot digest lactose (the sugar in milk).
    • A. 

      True

    • B. 

      False

  • 14. 
      “Empty calories” are foods that contain calories, without much nutritional value.
    • A. 

      True

    • B. 

      False

  • 15. 
    Fats have how many calories per gram.
    • A. 

      4

    • B. 

      6

    • C. 

      9

  • 16. 
    Which fat listed below comes from animal sources?
    • A. 

      Saturated

    • B. 

      Monosaturated

    • C. 

      Polyunsaturated

  • 17. 
     Omega-3 fatty acids can help decrease triglyceride levels, lower risk factors for heart disease, stroke and blood pressure and improve the health of the artery.
    • A. 

      True

    • B. 

      False

  • 18. 
    Trans fatty acids are similar to saturated fat as they increase the risk of heart disease.
    • A. 

      True

    • B. 

      False

  • 19. 
    An incomplete protein is a protein that does not contain all of the essential amino acids.
    • A. 

      True

    • B. 

      False

  • 20. 
    How many calories does one gram of protein contain?
    • A. 

      4

    • B. 

      6

    • C. 

      9

  • 21. 
        Protein needs to be increased during this period of the body’s rapid growth.
    • A. 

      Infancy

    • B. 

      Adolesence

    • C. 

      Pregnancy

    • D. 

      All of the above

  • 22. 
    A vitamin is a compound that contributes to basic metabolic reactions in the body.
    • A. 

      True

    • B. 

      False

  • 23. 
    Whether a vitamin is called fat or water-soluble depends on:
    • A. 

      Source they are from; animal or plant

    • B. 

      Their method of absorption in the body

    • C. 

      Type of pill form they are available in

  • 24. 
    What type of vitamins can accumulate and be stored in the body?
    • A. 

      Water soluble

    • B. 

      Fat soluble

    • C. 

      All of the above

  • 25. 
     Which of the following are fat-soluble vitamins?
    • A. 

      Thiamin, Riboflavin, Folate, and Niacin

    • B. 

      Vitamins B6, B12, C, and Biotin

    • C. 

      Vitamins A, D, E, and K

  • 26. 
    Water-soluble vitamins are absorbed directly into the bloodstream and any excess is excreted in urine.
    • A. 

      True

    • B. 

      False

  • 27. 
     Which of the following is another name for Vitamin C?
    • A. 

      Linoleic Acid

    • B. 

      Ascorbic Acid

    • C. 

      Folic Acid

  • 28. 
    Another name for folic acid is:
    • A. 

      Folate

    • B. 

      Vitamin B2

    • C. 

      Vitamin B1

  • 29. 
    400 micrograms is the recommended daily intake amount of folic acid an adult (male or female) should consume daily.  What is the daily intake amount of folic acid a pregnant woman should consume daily?
    • A. 

      400 micrograms

    • B. 

      600 micrograms

    • C. 

      800 microgams

  • 30. 
     Adequate intake of folic acid prior to becoming and during pregnancy is important in preventing premature births, low birth weights and/or neural tube defects.
    • A. 

      True

    • B. 

      False

  • 31. 
    Which foods are good sources of folic acid?
    • A. 

      Green Leafy Vegetables

    • B. 

      Legumes

    • C. 

      Enriched Grain Products

    • D. 

      Meat and Seafood

    • E. 

      All of the above

  • 32. 
     This vitamin is related to bone health.
    • A. 

      Vitamin B1

    • B. 

      Riboflavin

    • C. 

      Vitamin D

    • D. 

      Vitamin E

  • 33. 
    The most important group of vitamins for maintaining health is:
    • A. 

      Fat-soluble vitamins

    • B. 

      Water-soluble vitamins

    • C. 

      Both

  • 34. 
     Water is one of the essential nutrients.
    • A. 

      True

    • B. 

      False

  • 35. 
     A food intolerance, such as gluten or lactose intolerance is a metabolic response when one cannot digest a food component that involves the immune system.
    • A. 

      True

    • B. 

      False

  • 36. 
    Food allergies are when one’s immune system cannot tolerate an allergen (an offending food component, usually a protein) when consumed.
    • A. 

      True

    • B. 

      False

  • 37. 
       Ninety percent of individuals with allergies must avoid one or more of the following allergens: Milk, egg, fish, shellfish, peanuts, tree nuts, soy and/or wheat.
    • A. 

      True

    • B. 

      False

  • 38. 
    For individuals with food allergies, a little amount, even 1/100th of a peanut, can cause an allergic reaction. Even foods manufactured on the same equipment that process peanuts may give a peanut allergic individual a reaction.
    • A. 

      True

    • B. 

      Flase

  • 39. 
    Symptoms that occur in an allergy reaction can be one or more of the following: 
    • A. 

      Hives, rash, tingling of the mouth or tongue

    • B. 

      Abdominal cramps, vomiting, diarrhea

    • C. 

      Swelling of the face or tongue

    • D. 

      Difficulty breathing

    • E. 

      All of the above

  • 40. 
    Anaphylaxis is the sudden onset of severe respiratory symptoms such as the throat closing up immediately.  
    • A. 

      True

    • B. 

      False

  • 41. 
    Carbohydrates have how many calories per gram?
    • A. 

      4

    • B. 

      6

    • C. 

      9

  • 42. 
    Breast feed baby have the following advantages.
    • A. 

      Higher IQ

    • B. 

      Less digestive problems

    • C. 

      Increased selection of food products in the WIC program

    • D. 

      All of the above

  • 43. 
    A sharp knife in the kitchen is safer than a dull knife.
    • A. 

      True

    • B. 

      False