Question 1. Which nutrient contains the most calories per gram?
A) vitamins
B) lipids
C) carbohydrates
D) protein
Question 2. Carbohydrates, proteins, and lipids are considered
micronutrients
macronutrients
antioxidants
free radicals
Question 3. Which is a fat-soluble vitamin?
calcium
B6
C
D
Question 4. Which type of research study compares disease rates among population groups, and attempts to identify related conditions or behaviors?
placebo
clinical trial
case control
epidemiological
Question 5. Which is not a "red flag" of inaccurate or exaggerated science?
recommendations made to help sell a product
recommendations that promise a quick fix
recommendations from a peer-reviewed journal
simplistic conclusions drawn from a single study
Question 6. 6.The starches and sugars found in grains, vegetables, legumes, and fruits are
carbohydrates
lipids
inorganic compounds
phytochemicals
Question 7. A research study is said to be double-blind if
a change that reflects the participants' expectations is observed
the subject knows that he/she is receiving two treatments during the experiment
neither the subjects nor the investigators know which study group is receiving the placebo
the placebo has two possible effects on the study group
Question 8. One example of a chemical in food that is not a nutrient is
fiber
vitamin C
starch
magnesium
Question 9. The six classes of nutrients in foods are carbohydrates, lipids, proteins, vitamins, minerals, and water
True
False
Question 10. The study of how different foods can interact with genes to alter a person's risk of developing a chronic disease is called nutrigenomics
True
False
Question 11. Described as a set of people being studied to evaluate the effect of an event, substance, or technique
Correlations
Experimental group
Case control studies
Nutrigenomics
Question 12. Proteins are organic compounds made of smaller building blocks called
Fatty acids
Carbohydrates
Glycerol
Amino Acids
Question 13. Substances in plants that may possess health-protective effects, even though they are not essential for life
Phytochemicals
Antioxidants
Macronutrients
Micronutrients
Question 14. In a study of how vitamin E may reduce the risk of cardiovascular disease, one group was given a placebo, and the other group was given vitamin E supplements. The group that received the placebo was the
control group
experimental group
double-blind group
hypothetical group
Question 15. Protein, fat, and ___________ are the macronutrients.
Lipids
Vitamins
antioxidants
carbohydrates
Question 16. The _____ are the maximum levels of daily nutrient intakes that are unlikely to pose health risks to almost all individuals in the group for whom they are designed
Tolerable Upper Intake Level(s)
The Recommended Daily Allowance
Adequate Intake
Estimated Average Requirements
Question 17. The nutrient intake level estimated to meet the needs of 50% of the individuals in a life-stage and gender group is known as
Recommended Dietary Allowance (RDA)
Tolerable Upper Intake Level (ULs)
Adequate Intake (AI)
Estimated Average Requirement (EAR)
Question 18. What components of a food label can help consumers compare the amounts of nutrients in a food to the amount of that nutrient that is recommended for consumption each day?
Upper Tolerable Limits
Ingredient List
Daily Values
Recommended Dietary Allowance
Question 19. Which nutrient is not required to be posted on the Nutrition Facts panel?
carbohydrates
fats
water
some selected vitamins such as vitamin A and C
Question 20. Percent Daily Values (%DV) represent a _______ calorie/day diet.
1,500
2,000
2,200
2,500
Question 21. Ingredients on food labels should be listed in order of
highest concentration to lowest concentration
carbohydrates, fats, and proteins
descending order by weight
fats, carbohydrates, and proteins
Question 22. Health researchers have discovered links between diet and high blood pressure, cancer, and heart disease
True
False
Question 23. Chronic diseases such as heart disease, cancer, stroke, and diabetes have all been linked to over nutrition
True
False
Question 24. Compared to a baked potato, French fries are more nutrient dense.
True
False
Question 25. What best describes the term balance as part of menu planning
selecting a variety of foods at each meal
selecting foods that are high in calories only at one meal
planning more of a plant-based diet
consuming enough, but not too much from all of the different food groups
Question 26. Foods high in nutrient density are those that provide substantial amounts of vitamins and minerals and relatively few calories
True
False
Question 27. The following is an example of a health claim:
Adequate calcium and vitamin D along with regular exercise may reduce the risk of osteoporosis
True
False
Question 28. The following are all examples of a nutrient content claim for a "free food" on a food label- fat-free, bug-free, sodium -free and calorie-free.
True
False
Question 29. Vitamin C prevents scurvy is an example of a structure/function claim.
True
False
Question 30. The three types of claims allowed on a food label or dietary supplement are nutrient content claims, health claims and cures of disease claims
True
False
Question 31. A food that may provide a health benefit beyond basic nutrition is known as a
free radical
functional food
direct additive
indirect additive
Question 32. What best describes a short-lived, highly reactive chemical that can have detrimental effects on cells?
free radical
functional food
direct additive
indirect additive
Question 33. A substance continually produced in our cells that, over time, may cause damage to DNA and other important cell structures is known as a
free radical
functional food
direct additive
indirect additive
Question 34. Substances in plants that help resist the attacks of bacteria and fungi, the ravages of free radicals, and increased levels of ultraviolet light from the sun are
free radicals
phytochemicals
indirect additives
alternative medicine
Question 35. Substances added to foods for a specific purpose are called _____________.
supplements
direct additives
phytochemicals
free radicals
Question 36. Calcium-fortified orange juice, breakfast cereal fortified with folic acid, and yogurt with live active cultures are all examples of
foods enhanced with functional ingredients
examples of regulatory issues for functional foods
examples of indirect additives
all of the above are true
Question 37. The therapeutic use of herbs and other plants to promote health and treat disease is called
Herbal therapy (phytotherapy)
Megadosing
Macrobiotic dieting
Orthomolecular medicine
Question 38. Lycopene is commonly found in
garlic
tomato sauce
yogurt
toothpaste
Question 39. True or False? Garlic contains sulfur compounds that may increase heart disease risk.
True
False
Question 40. True or False? Phytochemicals are complex plant chemicals that are essential for human life.
True
False
Question 41. True or False? Structure/function claims must be based on a food's nutritive value.
True
False
Question 42. True or False? Health care professionals often discourage moderate nutrient supplementation for people with elevated nutrient needs.
True
False
Question 43. True or False? Phytochemicals help neutralize free radicals.
True
False
Question 44. True or False? Dietary supplements can include vitamins, minerals, animo acids, carotenoids, bioflavonoids, and probiotics.
True
False
Question 45. True or False? Under FDA guidelines, a functional food's label may have a nutrient content claim, health claim, or structure/function claim.
True
False
Question 46. True or False? A structure/function claim describes the link between a nutrient and a deficiency disease, and can base claims on their own review and interpretation of the scientific literature
True
False
Question 47. True or False? Like food labels, supplement labels have both mandatory and optional information
True
False
Question 48. True or False? Excesses of some nutrients can create deficits of other nutrients.
True
False
Question 49. Soybeans and soy products are a good source of the two isoflavonesdaidzein and genistein.
True
False
Question 50. Two useful questions to ask when you visit a health information Web site are:
1) Who runs the site?
2) Why have they created the site?
True
False