Science Of Nutriton Exam 1

68 Questions

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Nutrition Quizzes & Trivia

Science of nutrition dealing with vitamins, nutrition assessment, and diet plans


Questions and Answers
  • 1. 
    If a dietitain investigates your socieconomic status and financial availablity, what nutritonal assessment is he/she using?
    • A. 

      Historical Information

    • B. 

      Anthropometric data

    • C. 

      Physical examinations

    • D. 

      Lab tests

    • E. 

      None of the above

  • 2. 
    If a person is suffering from weight loss and bleeding gums, they are:
    • A. 

      Malnutrition

    • B. 

      Undernutriton

    • C. 

      Overnutrition

    • D. 

      Healthy nutrition

    • E. 

      None of the above

  • 3. 
    If more energy is consumed than expended
    • A. 

      It used as energy for low supply

    • B. 

      You loss weight

    • C. 

      It stores as fat

    • D. 

      You gain weight

    • E. 

      Refreshes energy

  • 4. 
    Which of the following is an essential nutrient?
    • A. 

      Folate, protein and vitamin K

    • B. 

      Zinc, sodium, and iodide

    • C. 

      Protein, carbohydrate and fat

    • D. 

      Carbohydrate, water, and calcium

  • 5. 
    The body begins to used iron as storage, what level of deficiency is this?
    • A. 

      Primary

    • B. 

      Secondary

    • C. 

      Teritary

    • D. 

      Subclinical

  • 6. 
    This person's symptoms can be overlooked and other diseases so they are:
    • A. 

      Deficiency

    • B. 

      Malnutrition

    • C. 

      Overnutrition

    • D. 

      Undernutrition

  • 7. 
    This assessment is put into used if RDA is not determined
    • A. 

      DRI

    • B. 

      EAR

    • C. 

      UL

    • D. 

      EER

    • E. 

      AI

  • 8. 
    This data measures height and weight
    • A. 

      Physical data

    • B. 

      Anthropometric data

    • C. 

      Lab data

    • D. 

      Nutritonal data

  • 9. 
    This serves as a basis of comparsions and experimental group.
    • A. 

      Variable

    • B. 

      Control

    • C. 

      Group

    • D. 

      Hypothesis

  • 10. 
    If a person eyes show a yellowish color, this sign is classified as
    • A. 

      Subclinical

    • B. 

      Crypt

    • C. 

      Covert

    • D. 

      Overt

  • 11. 
    IF a person's usual intake falls above the RDA, the intake is
    • A. 

      Adequate

    • B. 

      Adequate because RDA covers needs of all people

    • C. 

      Inadequate

    • D. 

      Inadequate because chances are greater

    • E. 

      RDA is adequate

  • 12. 
    If the usual intake falls below EAR, it is probably
    • A. 

      More difficult to assess

    • B. 

      Easier to assess

    • C. 

      The same

    • D. 

      Inadequate

    • E. 

      Adequate

  • 13. 
    The inorganic nutrients are:
    • A. 

      Proteins nd fats

    • B. 

      Vitamins and minerals

    • C. 

      Minerals and water

    • D. 

      Vitamins and proteins

  • 14. 
    The more vitamin C, the more colds. This is an example of:
    • A. 

      Negative correlation

    • B. 

      Positive correlation

    • C. 

      Variable

    • D. 

      Control

  • 15. 
    An experiement in which neither the researchers nor the stubjects know who is receiving the treatment is knowns as:
    • A. 

      Double control

    • B. 

      Blind variable

    • C. 

      A double blind

    • D. 

      Placebo control

  • 16. 
    Why isn't alcohol considered a nutrient?
    • A. 

      Lacks energy balance

    • B. 

      Yields energy

    • C. 

      Interferes with growth and repair of the body

    • D. 

      Only contribute energy to certain parts of the body

  • 17. 
    The body can make some nutrients, but it cannot make all of them
    • A. 

      Nonessential nutrients

    • B. 

      Essential nutrients

    • C. 

      Inorganic nutrients

    • D. 

      Organic nutrients

  • 18. 
    The micronutrients are:
    • A. 

      Parts of fats and proteins

    • B. 

      Water

    • C. 

      Vitamins and minerals

    • D. 

      Carbs, fats, and proteins

    • E. 

      None

  • 19. 
    The average amount of a nutrient that will maintian a specific biochemical or physiological function in half the healthy people of a given age and gender group.
    • A. 

      EAR

    • B. 

      DRI

    • C. 

      RDA

    • D. 

      EI

    • E. 

      AI

  • 20. 
    This reflects the average amount of a nutrient that a group of healty people consume instead of RDA
    • A. 

      EAR

    • B. 

      RDA

    • C. 

      AI

    • D. 

      EER

    • E. 

      None

  • 21. 
    Fat contributes what percentage of intake
    • A. 

      45-65%

    • B. 

      20-35%

    • C. 

      10-35%

    • D. 

      1-10%

    • E. 

      None

  • 22. 
    This average requirement maintains energy balance and good health in a person of given age, gender, and so on.
    • A. 

      UL

    • B. 

      EER

    • C. 

      DRI

    • D. 

      RDA

    • E. 

      AI

  • 23. 
    Behavior such as smoking, dietary habits, physical activity, and alcohol consumption that influences the development of disease are known as:
    • A. 

      Risk factor

    • B. 

      Chronic causes

    • C. 

      Preventive agents

    • D. 

      Disease descriptors

  • 24. 
    Which nutrient does not provide energy
    • A. 

      Carbohydrates

    • B. 

      Vitamins

    • C. 

      Protein

    • D. 

      Lipids

  • 25. 
    Animal sources such as meats, seafood, diarty products, and eggs, supply about two-thirds of the protein intake for most people around the world
    • A. 

      True

    • B. 

      False

  • 26. 
    Genes direct the growth, development, and maintenance of cells
    • A. 

      True

    • B. 

      False

  • 27. 
    Anthropometric assessment involves measuring
    • A. 

      Blood pressure

    • B. 

      Enzyme activity

    • C. 

      Skinfold thickness

    • D. 

      All of the above

  • 28. 
    Acts as a solvent and lubricant and is a medium for transporting nutrients to cells
  • 29. 
    The FDA publishes the Dietary Guidelines for Americans.
    • A. 

      True

    • B. 

      False

  • 30. 
    Which type of vegetables (e.g., kale, bok choy) tend to be good sources of iron, clacium, folic acid, vitamin A and C?
    • A. 

      Starch

    • B. 

      Legumes

    • C. 

      Vegetables with orange flesh

    • D. 

      Dark green vegetables

    • E. 

      All of the above

  • 31. 
    After absorption the nutrient transported to the liver by:
  • 32. 
    _____________ are absorbed in the large intestine.
    • A. 

      Vitamins and minerals

    • B. 

      Vitamins and water

    • C. 

      Fatty acids and minerals

    • D. 

      Water and electrolytes

  • 33. 
    Because the DNA is not altered, cloned animals are genetically modified.
    • A. 

      True

    • B. 

      False

  • 34. 
    Food additive use and safety are regulated mainly by the:
    • A. 

      FDA

    • B. 

      USDA

    • C. 

      CDC

    • D. 

      EPA

  • 35. 
    Foods labeled and marketed as organic must be grown on farms that are certified by the:
    • A. 

      GRAS

    • B. 

      FDA

    • C. 

      EPA

    • D. 

      USDA

  • 36. 
    Pale skin from iron deficiency is an example of
    • A. 

      Clinical

    • B. 

      Subclinial

    • C. 

      Desirable nutritional status

    • D. 

      Symptom

  • 37. 
    Foods are selected based mainly on_____
    • A. 

      Hunger

    • B. 

      Custom

    • C. 

      Appetite

    • D. 

      Cost

  • 38. 
    Clinical assessment involves measuring_________________.
    • A. 

      Concentrations of nutrients in the blood

    • B. 

      Nutrient content in the diet

    • C. 

      Body circumferences

    • D. 

      Education and ecnomic levels

  • 39. 
    Examples of usual food intake, food allergies and supplements use are apart of what assessments:
    • A. 

      Anthropometric assessment

    • B. 

      Biochemical assessment

    • C. 

      Environmental assessment

    • D. 

      Dietary assessment

  • 40. 
    Use to evaluate current intake for a specific nutrient
    • A. 

      DRV

    • B. 

      RDA

    • C. 

      UL

    • D. 

      EER

  • 41. 
    10 tp 19% of the DV per reference amount and not used to describe total carbohydrate
    • A. 

      High or excellent source

    • B. 

      Good source

    • C. 

      High-potency

    • D. 

      Healthy

  • 42. 
    Less than 5kcal per serving
    • A. 

      Low calorie

    • B. 

      Calorie free

    • C. 

      Fewer calories

    • D. 

      Ligh or lite calories

  • 43. 
    A diet with enough calcim may reduce risk of osteoporosis is an example of_______________ claims.
    • A. 

      Nutrient content

    • B. 

      Structure

    • C. 

      Health

    • D. 

      Function

  • 44. 
    This daily value is set for vitamins and most minerals.
    • A. 

      DV

    • B. 

      RDI

    • C. 

      RDA

    • D. 

      AI

  • 45. 
    The_____ publishes the Dietary Guidelines for Americans.
    • A. 

      FDA

    • B. 

      WIC

    • C. 

      ACS

    • D. 

      USDA

  • 46. 
    Subsistence farmers are those who can grow food only for their families_____
    • A. 

      And not sell to income

    • B. 

      With extra to sell to for an income

    • C. 

      With not enough extra to sell for an income

    • D. 

      Selling to lower income

  • 47. 
    Control the flow of stomach contents into the small intestine
    • A. 

      Sphincter of Oddi

    • B. 

      Lower esophageal

    • C. 

      Anal sphincters

    • D. 

      Serosa

  • 48. 
    Pancreas secrets:
    • A. 

      CCK

    • B. 

      Sodium bicarbonate

    • C. 

      Amlyase

    • D. 

      Amypethitc

  • 49. 
    ___________________________ are absorbed in the large intestine.
    • A. 

      Vitamins and minerals

    • B. 

      Vitamins and water

    • C. 

      Fatty acids and minerals

    • D. 

      Water and electrolytes

  • 50. 
    Pesticides introducted into foods are safe for consumption and the envirnoment falls under what reguulat of the GM foods?
    • A. 

      FDA

    • B. 

      USDA

    • C. 

      EPA

    • D. 

      USDA

  • 51. 
    Gallbladder releases bile in response to stimulation by:
    • A. 

      CCK

    • B. 

      Gastric

    • C. 

      Gastric inhibititory peptide

    • D. 

      Secrtin

  • 52. 
    Gastric cells that secrete HCL are _____________ cells.
    • A. 

      Endocrine

    • B. 

      Proteases

    • C. 

      Chief

    • D. 

      Parietal

  • 53. 
    The absorptive process that required ATP is____________.
    • A. 

      Passive

    • B. 

      Active

    • C. 

      Facilitated

  • 54. 
    Consists of coordinated muscular contraction that proples food down GI tract
    • A. 

      Peristalsis

    • B. 

      Segmentation

    • C. 

      Mass movement

    • D. 

      Fecal matter

  • 55. 
    __________ breaks down starch into simple sugars in the mouth during digestion.
    • A. 

      Lsozyme

    • B. 

      Amylase

    • C. 

      Lipase

    • D. 

      Bolus

  • 56. 
    Segmentation as a function of GI tract involves back and forth contracts that break apart:
    • A. 

      Food mass

    • B. 

      Chyme

    • C. 

      Bolus

    • D. 

      Fecal matter

  • 57. 
    Prevents the contents of the large intestine form reentering the small intestine.
    • A. 

      Sphincter

    • B. 

      Lower esophageal sphincter

    • C. 

      Anal sphincter

    • D. 

      Ilecocal sphincter

  • 58. 
    Bicarbonate ions from the pancrease:
    • A. 

      Bile is reabsorbed into duodenum and ileum

    • B. 

      Neutralize the acidic chyme arriving from the stomach

    • C. 

      Neutralize acid contents in the duodenum

    • D. 

      Disperes fat into many tiny droplets

  • 59. 
    The innermost layer-hollow area is the lumen
    • A. 

      Serosa

    • B. 

      Sbumucosa

    • C. 

      Mucosa

    • D. 

      Muscle

  • 60. 
    __________________ prevents food from lodging in the trachea.
    • A. 

      Epiglottis

    • B. 

      Larunx

    • C. 

      Esophagus

    • D. 

      Throat

  • 61. 
    ________________________________ prevents backflow of stomach contents into esophagus.
    • A. 

      Higher esophageal sphincter

    • B. 

      Anal sphincters

    • C. 

      Lower esophageal sphincter

    • D. 

      Pyloric sphincter

  • 62. 
    ______________ cells make mucus.
    • A. 

      Endocrine

    • B. 

      Parietal

    • C. 

      Chief

    • D. 

      Goblet

  • 63. 
    Endocrine cells produce__________________.
    • A. 

      Hormones

    • B. 

      Gastrin

    • C. 

      Brush borders

    • D. 

      Glycocalyx

  • 64. 
    These are absorbed by passive diffusion
    • A. 

      Vitamins, amino acids, glucose

    • B. 

      ATP, fructose, sucrose

    • C. 

      Fats, water, and minerals

    • D. 

      All above

  • 65. 
    Endocytosis is assoicated with:
    • A. 

      Cancer

    • B. 

      Breastfeeding

    • C. 

      Blood pressure

    • D. 

      Growth

  • 66. 
    The most common micronutrient deficiencies are:
    • A. 

      Iron

    • B. 

      Iron, vitamin C and niacin

    • C. 

      Vitamin B12

    • D. 

      Iron, vitamin A and iodine

  • 67. 
    Average dialy caloric need for each life stage group
    • A. 

      UL

    • B. 

      RV

    • C. 

      AMDR

    • D. 

      EER

  • 68. 
    This food label claim is not approved by the FDA.
    • A. 

      Nutrient content claims

    • B. 

      Health claims

    • C. 

      Preliminary health claims

    • D. 

      Structure/function claims