Question 1 0
/ 25 points
John reads the food labels of everything he ate for one day
and records the amount of carbohydrates, protein, and fat for each item. He
totals each of these and comes up with:
330 grams carbohydrate, 92 grams protein, 75 grams fat
Help John figure out how many calories he ate and what
percentage of those calories came from each of these nutrients. (Be sure to
show work.)
Total Calories –
% Carbohydrate Calories –
% Protein Calories –
% Fat Calories –
Do these percentages fall within the recommendations for
percentage of calories from the macronutrients? Explain.
Question 2 0
/ 20 points
food label
Looking at the provided food label, answer the following
questions.
a. How many servings are in this one package?
b. If you ate 1 1/3 cups of this food, how many servings did
you just eat?
c. If you ate half the package, how many calories would you
have consumed?
d. Based on the %DV, what nutrients is this product high in?
e. Based on the %DV, this product is low in what nutrients?
Question 3 0
/ 15 points
Describe two meals. The first meal should be an example of
one that will leave you feeling hungry shortly after you eat it. The second
meal will leave you feeling “satisfied” longer. Explain what makes the two
meals different and why you would feel satisfied longer with the second meal.
Question 4 0
/ 5 points
Calculate fiber needs (in grams) for the following
individuals.
a. 34 year old female who consumes 2,250 calories a day
b. 22 year old male who consumes 3,800 calories a day
Question 5 0
/ 5 points
Calculate protein needs (in grams per kilogram) for the
following individuals.
a. 28 year old pregnant female weighing 60 kg.
b. 42 year old male non athlete weighing 88 kg.
Question 6 6
/ 10 points
Match the following types of fat with the foods that are
food sources of those fats.
__5__
trans fatty acids
__1__
saturated fatty acids
__4__
omega 6 fatty acids
__3__
monounsaturated fatty acids
__2__
omega 3 fatty acids
Week 4 Random Section
Question 10 0
/ 2 points
Match the mineral to its food source:
__2__
spinach, broccoli
__1__
salt, seafood
__3__
processed and prepared foods
Question 12 0
/ 2 points
The Adequate Intake level for sodium for adults is
__________ with a Tolerable Upper Intake level of ___________.
Question options:
1,500 mg, 2,000 mg
2,300 mg, 1,500 mg
1,500 mg, 2,300 mg
1,500 mg, no UL has been set
Question 13 0
/ 2 points
In older adults the thirst mechanism is not as responsive
and they are at increased risk for dehydration.
Question options:
True
False
Question 14 0
/ 2 points
Antioxidants vitamins in supplement form are useful for
preventing the onset of disease.
Question options:
True
False
Question 16 0
/ 2 points
The best way to restore electrolytes during an endurance
event is to
Question options:
drink ample water only
take salt tablets and drink ample water
consume a sports drink
eat 25-40 grams of carbohydrate each hour and drink ample
water
Question 19 0
/ 2 points
There is a globally recognized definition of functional
foods.
Question options:
True
False
Question 21 0
/ 2 points
Most sodium in the typical American diet comes from adding
salt at the table with a salt shaker.
Question options:
True
False
Question 26 0
/ 2 points
Hyponatremia in athletes is due to excessive sodium loss in
sweat.
Question options:
True
False
Week 3 Random Section
Question 29 1.2
/ 2 points
Which foods contain cholesterol (select all that apply)
Question options:
Steak
Walnuts
Potatoes
Yogurt
Eggs
Question 33 0
/ 2 points
The ___________ on an amino acid is the only structural
difference between the 20 amino acids.
Question options:
carboxylic acid group
side group
amino group
none of the above
Question 34 0
/ 2 points
There are no essential fatty acids, the body can make all of
the fatty acids it requires.
Question options:
True
False
Question 37 0
/ 2 points
_________ provides a ready source of energy, _________
primarily function as a energy reserve.
Question options:
glycogen, lipids
lipids, glycogen
glycogen, protein
protein, glycogen
Question 38 0
/ 2 points
Plant sources of protein cannot provide adequate amounts of
protein in vegetarian diets and vegetarians should consider supplementing
protein.
Question options:
True
False
Question 40 0
/ 2 points
Protein powder supplements are necessary for athletes.
Question options:
True
False
Week 2 Random Section
Question 42 0
/ 2 points
Which of the following is not true for fructose?
Question options:
It’s structure contains a five member ring.
It is a major source of energy for our bodies.
It is commonly found in fruits.
It is used commercially in beverages.
Question 44 1.6
/ 2 points
The stomach has what tasks in digestion? (select all that
apply)
Question options:
store food
chemically break down food
absorb glucose into the circulatory system
mechanically break down food
empty partially broken-down food into the small intestine
Question 48 0
/ 2 points
Which of the following food ingredients indicate that a food
product contains whole grain?
Question options:
white rice
white flour
whole wheat
all of the above
Question 53 0
/ 2 points
This organ system is responsible for regulating appetite,
nutrient absorption, nutrient storage, and nutrient usage.
Question options:
central nervous system
endocrine system
digestive system
immune system
Week 1 Random Section
Question 58 0
/ 2 points
Which of the following is true for .org.
Question options:
it identifies a U. S. government agency.
it identifies an educational institution, like a school,
college, or university.
it identifies commercial websites; such as businesses,
pharmaceutical companies, and sometimes hospitals.
it identifies an organization that organizes organ donors.
it identifies nonprofit organizations; such as professional
groups; scientific, medical, or research societies; advocacy groups.
Question 59 0
/ 2 points
Interventional clinical trial studies are observational
studies that define frequency, distribution, and patterns of health events in a
population.
Question options:
True
False
Question 60 0.67
/ 2 points
Match the AMDR value for each nutrient for adults
__2__
10-35%
__3__
45-65%
__1__
20-35%
1.
Fat
2.
Carbohydrate
3.
Protein
Question 64 0
/ 2 points
% Daily Value tells you exactly how much of each nutrient
listed on a food label you require each day.
Question options:
True
False
