Question 1
2 / 2 points
Carbohydrates, proteins, and lipids are .
micronutrients
macronutrients
subnutrients
classified nutrients
Question 2
2 / 2 points
The sugars found in grains, vegetables, legumes, and fruits
are .
carbohydrates
lipids
minerals
amino acids
Question 3
2 / 2 points
The primary objective of the Dietary Guidelines for Americans is to ensure Americans .
consume less than
2,300 mg of sodium per day
choose fiber-rich
fruits, vegetables, and whole
grains often
increase intake of
fats and oils high in saturated or trans
fatty acids
balance calorie
intake with physical activity to manage weight
Question 4
1 / 1 point
A sign that you
might be reading inaccurate or
exaggerated science might be a
. Select all
that apply.
recommendation made
to help sell a product
recommendation that
promises a quick fix
recommendation from a peer-reviewed journal
simplistic conclusion drawn
from a single study
Question 5
2 / 2 points
Which of the following is the correct order
of the recommended steps to prevent foodborne illness, according to the
Dietary Guidelines for Americans?
Wash, Separate, Prepare, Store
Clean, Separate, Cook, Chill
Clean, Cook, Cool, Reheat
:
Wash, Separate, Heat, Freeze
Question 6
2
/ 2 points
The
estimates the nutrient intake level that
will meet the needs of 50 percent of the individuals in a specific life-
stage or gender group.
Estimated Average Requirement
Recommended Dietary Allowance
Tolerable Upper Limit
Average Needs Level
Question 7
2/ 2 points
Which of the following are good questions to ask about safety
when considering purchasing a
supplement? Select all that apply.
Who is the manufacturer?
What is the active
ingredient and dosage?
Is there any evidence to support using this product?
Is there a third party “checker” for this product?
How much does it
cost?
Question 8
2 / 2 points
Essential nutrients are nutrients that .
can be synthesized in the body
must be obtained from
dietary intake
are essential to good health
can only be obtained through taking supplements
Question 9
2/ 2 points
The current icon to represent the food groups is known as .
The Food Guide Pyramid
MyPlate
MyPyramid
Idaho Plate Method
Question 10
2 / 2 points
Replacing lost nutrients in foods is called .
fortification
pasteurization
enrichment
modification
Question 11
2 / 2 points
The majority of
digestion takes place in the
.
duodenum
colon
jejunum
ileum
Question 12
2 / 2 points
Celiac disease is treated by removing gluten from the diet.
Gluten is found in all of the following
EXCEPT .
wheat
rye
barley
rice
Question 13
2 / 2 points
Lipase is an enzyme
that breaks down .
carbohydrate
fat
protein
all of these choices
Question 14
2 / 2 points
In order to move food
from the mouth, down the esophagus, and into the stomach, the food must be made
into .
chyme
a bolus
a blob
an epiglottis
Question 15
2 / 2 points
HCl in the stomach
. Select all
that apply.
denatures salivary amylase
denatures triglycerides
denatures protein
kills bacteria that
enter your stomach
Question 16
2 / 2 points
A fat
has two or more carbon double bonds.
saturated
bisaturated
monounsaturated
polyunsaturated
Question 17
2 / 2 points
Which of the following is not a digestion accessory organ?
liver
gallbladder
colon
pancreas
Question 18
2 / 2 points
The AMDR for protein is
percent of total daily calories.
5 to 10
10 to 35
20 to 35
45 to 65
Question 19
2 / 2 points
How many kilocalories are in 24 grams of fat?
216
168
96
240
Question 20
2 / 2 points
Which of the following choices are disaccharides? Select all that
apply.
lactose
maltose
galactose
sucrose
Question 21
2 / 2 points
atoms are added to unsaturated fats in order to make liquid fats more solid at room
temperature.
carbon
hydrogen
sodium
lipid
Question 22
2 / 2 points
How many amino acids
can’t be synthesized in the body?
9
11
21
19
Question 23
2 / 2 points
The AMDR for fat is percent of daily
kilocalorie intake.
45 to 65
5 to 10
20 to 35
10 to 35
Question 24
2 / 2 points
An enzyme
a chemical reaction.
slows down
speeds up
stops
provides stability for
Question 25
2/ 2 points
Which of the following combines with carbon, hydrogen, and
oxygen to make up the structure of
protein?
nitrogen
sulfur
pepsin
chloride
Question 26
2
/ 2 points
A triglyceride is formed
through a
reaction between a glycerol
and fatty acid(s).
partial hydrogenation; one
rehydration; three
lipogenesis; one
dehydration; three
Question 27
2 / 2 points
is the deficiency
associated with thiamin.
scurvy
beriberi
rickets
anemia
Question 28
2 / 2 points
Which of the following choices include
all of the fat-soluble vitamins?
vitamin B12,
vitamin B6, vitamin C, vitamin
D
vitamin A,
vitamin D, vitamin E, vitamin
K
vitamin D,
vitamin K, thiamin, vitamin B6
vitamin E,
vitamin A, vitamin B6, niacin
Question 29
2 / 2 points
B-complex vitamins often serve as
.
cofactors/coenzymes
blood thinners
a source of calories
none of these choices
Question 30
2 / 2 points
Flushing is a common
side effect from which nutrient?
thiamin
vitamin C
niacin
sodium
Question 31
2 / 2 points
The majority of
sodium intake for the standard American diet comes from .
iodized table salt
sauces and soups
processed foods
cheese
Question 32
2 / 2 points
Metabolism is described as the balance between and reactions in the body.
steroidal; carboxylic
anabolic; synthetic
catabolic; anabolic
catabolic; amine
Question 33
2
/ 2 points
Hydration
. Select all that apply.
leads to optimal
performance during exercise
reduces the risk of a potentially life-threatening heat injury
regulates healthy mental and cognitive performance
is only important during
exercise
Question 34
2
/ 2 points
What are the natural functions that water
promotes within the human body?
Select all that apply.
transportation system
lubricant
participant in biochemical reactions
body temperature regulation
dehydration
Question 35
2/ 2 points
The is/are
the organ(s) that regulate water balance within the body.
kidneys)
p ituitary gland and kidneys
(kidney,
Question 36
1
/ 1 point
Which of the following foods are known to be a good
source of Vitamin K? Select all that
apply.
dark leafy greens
kale
Swiss chard
parsley
broccoli
spinach
orange
garbanzo beans
almonds
pumpkin
Question 37
2/ 2 points
Which of the following are the main metabolic pathways? Select all that
apply.
glycolysis
ATP
pyruvate to acetyl
CoA
cellular respiration
the citric acid cycle
the electron transport chain
catabolism
anabolism
Question 38
2 / 2 points
You are able to
maintain your body weight when energy expended
calories consumed.
exceed
equals
are less than
double
Question 39
2 / 2 points
Which of the following daily protein intakes is recommended
for endurance and strength training athletes?
0.8-1.2 grams/kg body
weight
0.5-0.8 grams/kg body
weight
1.2-1.7 grams/kg body weight
2.0-2.5 grams/kg body
weight
Question 40
2/ 2 points
Lasting behavioral
changes develop when . Select
all that apply.
a food diary is created
areas of the diet are
identified that need improvement
a plan is made
dramatic changes are made
initially
Question 41
2 / 2 points
All of the following are guidelines for reducing cancer risk EXCEPT:
Limit intake of
charred foods.
Reduce intake of red meat.
Increase consumption of fruits.
All of these choice
are guidelines to reduce cancer
risk.
Question 42
2/ 2 points
Research studies are often used to provide
evidence for CAM therapies.
True
False
Question 43
2 / 2 points
Sodium, calcium, iron, vitamin C, and vitamin A are all required by law to be included on
the food label.
True
False
Question 44
2 / 2 points
Peanut butter is one example of a high-quality protein.
True
False
Question 45 2 / 2 points
Supplements are approved by the FDA before reaching the market.
True
False
Question 46
2 / 2 points
Vitamin D is a nonessential nutrient.
True
False
Question 47 2 / 2 points
Weight loss occurs
when energy balance is in equilibrium.
True
False
Question 48
2 / 2 points
A high-fiber, low-fat
diet may reduce the risk of cancer
True
False
Question 49
2 / 2 points
Body Mass Index (BMI) provides an accurate measurement of
the amount of fat tissue on the body.
True
False
Question 50
Before exercising, athletes are encouraged to drink
plenty of fluids and consume a high-fat
meal for energy.
True
False
20 / 20 points
Please match the
correct nutrition term to its definition
or description.
the nutrient intake
level set when there is not
.
enough scientific
evidence to set an EAR
% Daily
Value
the nutrient intake
level that meets the needs of 97
. percent to 98
percent of individuals in a life-stage or gender group2 Recommended
Dietary Allowances
the intake value that
meets the estimated nutrient
3. needs of 50
percent of individuals in a specific life- stage and gender group
Nutrition Facts
a framework of dietary
standards that includes EAR, RDA,
AI, and UL
predicted needs to maintain weight ranges consistent
with good health
food contains 10 percent to 19 percent of the Daily
Value for a particular nutrient in one serving
maximum levels of a
nutrient unlikely to pose health
risks
Acceptable
Macronutrient Distribution
Estimated
Energy Requirement
a portion of the food label
that states the content of
. selected
nutrients in a food in a way that is
determined by the FDA
set of nutrient standards to represent the needs of
the typical consumer
guidelines for nutrient intakes to reduce risk of
chronic disease
Question 52 20
/ 20 points
Please match
each nutrient to its correct function.
calcium
riboflavin
iodine
vitamin D
thiamin
vitamin C
selenium
iron
folic acid
plays a role in bone
health, common source is dairy
products. critical to
prevent neural tube defects
. deficiency seen
in children known as Rickets
deficiency is known as scurvy5. deficiency seen
in alcoholism
. easily destroyed
by sunlight
. contains the
group known as carotenoids
. plays a role in
proper thyroid function
. component of
blood7 vitamin A
Brazil nuts are a
good source; plays a role in various
.
enzyme functions
Question 53
12 / 12 points
Order the essential major organs that
form the GI tract. Start with where
food enters the body, and then
list each organ that follows.
large intestine
stomach
esophagus
rectum/ anus
mouth]
The four accessory organs
of the GI tract are
section.
Question 55
A meal contains 344
total calories, of which 24 grams are
protein and 35 grams are carbohydrate.
A. How many calories come from protein?
B. How many GRAMS are from fat?
16
(12) C. What percentage of this
meal’s total calories are from protein?
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Question 56
Mr. Jones is 5’11” and weighs 208 pounds. A. What is his BMI?
B. What is his BMI classification?
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Question 57
Please leave space between
each of the three answers and label with the corresponding letter: A, B,
or C.
A. After studying nutrition science, you should be knowledgeable about nutrition guidelines
and how nutrition can affect health. Please demonstrate what you have learned by explaining the following:
Using terms and concepts that you have learned in this course, examine 10
aspects of your own diet, and explain any changes you may or may not make. For
full credit, support each of your 10
choices with facts from the readings.
(For example, currently, I rarely eat any nuts. So, I will start eating one
ounce of nuts a day because it will improve my cholesterol level, which will reduce my
risk for heart disease. Note: you may not use this
example.) [20 points]
Explain how nutrients affect
disease prevention and management. Make your answer specific with
examples. Link the nutrient or nutrients you discuss to a condition. (For example, vitamin C deficiency
is linked to scurvy. Note: you may not use this example). For full
credit, you must provide at least
three examples of how nutrient levels
can be related to disease prevention and management. [12
points]
Have fun with this question! This is really just your way of
showing me what you have learned this
semester and what you will take away from this course.
Extra Credit: 2 points
B. What was the most
useful thing you learned from this class?
Extra Credit: 2 points
C. What was the most
interesting thing you learned
from this class?
