John reads the food labels of everything he ate

Question 1 (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 1 options:

Question 2 (20 points)

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 2 options:

Question 3 (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 3 options:

Question 4 (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 4 options:

Question 5 (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 5 options:

Question 6 (10 points)

Match the following types of fat with the foods that are food sources of those fats.
Question 6 options:
monounsaturated fatty acids

saturated fatty acids

trans fatty acids

omega 6 fatty acids

1. corn oil

2. salmon

omega 3 fatty acids

3. avocado

4. whole milk

5. stick margarine

Question 7 (2 points)

This diet has been shown to help reduce hypertension rates
Question 7 options:
DASH

DARE

HYPO

INTERSALT
Question 8 (2 points)

When blood volume is low and there is low blood pressure the kidneys excrete ______ which
activates the hormone _______ to restore blood volume and pressure.
Question 8 options:
angiotensin, renin

renin, angiotensin

antidiuretic hormone, aldosterone

aldosterone, antidiuretic hormone
Question 9 (2 points)

Phytochemicals have been shown in lab studies to have the potential to

Question 9 options:
help with DNA repair.

slow the growth of cancer cells.

prevent DNA damage.

all of the above.
Question 10 (2 points)

Only about 200 mg of sodium is needed from the diet each day because the kidneys reabsorb
sodium.
Question 10 options:
True
False
Question 11 (2 points)

Match the following foods with the phytochemicals they contain:
Question 11 options:
onions

soybeans

cherries

grapes

1. carotenoids

2. isoflavones

sweet potatoes

3. terpenes

4. flavonoids

5. polyphenols

Question 12 (2 points)

As potassium intake increases blood pressure decreases.
Question 12 options:
True
False
Question 13 (2 points)

Some chemicals in foods can be considered both phytochemicals and zoochemicals.
Question 13 options:
True
False
Question 14 (2 points)

Moderate alcohol consumption has been found to have health benefits. Moderate alcohol
consumption is _____ standard drink(s) per day for men and ____ standard drink(s) per day for
women.
Question 14 options:
three, one

three, two

two, two

two, one
Question 15 (2 points)

The Adequate Intake for water for adult males is ________ and ________ for adult females.
Question 15 options:
12 cups, 9 cups

15.6 cups, 11 cups

10 cups, 8 cups

8 cups, 8 cups
Question 16 (2 points)

This vitamin is an important antioxidant and it aids in the synthesis of collagen.

Question 16 options:
carotenoids

vitamin C

vitamin A

vitamin E
Question 17 (2 points)

The Adequate Intake level for sodium for adults is __________ with a Tolerable Upper Intake
level of ___________.
Question 17 options:
2,300 mg, 1,500 mg

1,500 mg, 2,300 mg

1,500 mg, 2,000 mg

1,500 mg, no UL has been set
Question 18 (2 points)

Select the major functions of water
Question 18 options:
temperature regulator

transportation of substances

medium of chemical reactions

lubricant and shock absorber
Question 19 (2 points)

Drinking eight 8-ounce glasses of water a day is based on scientific evidence.
Question 19 options:
True
False
Question 20 (2 points)

In older adults the thirst mechanism is not as responsive and they are at increased risk for
dehydration.
Question 20 options:
True
False
Question 21 (2 points)

Select the antioxidants
Question 21 options:
Vitamin E

Vitamin C

B12

Selenium

Iron

Vitamin A
Question 22 (2 points)

Free radicals
Question 22 options:
form during respiration and damage cells due to their unpaired electrons

form during respiration and help to protect fatty acids

are found in foods and carbon monoxide

form during digestion and are excreted with waste
Question 23 (2 points)

Which types of fruits and vegetables are the best sources of phytochemicals?

Question 23 options:
softest textured

strong aroma

strong flavored

dull colored
Question 24 (2 points)

The best way to restore electrolytes during an endurance event is to
Question 24 options:
eat 25-40 grams of carbohydrate each hour and drink ample water

consume a sports drink

take salt tablets and drink ample water

drink ample water only
Question 25 (2 points)

Deficiency of this vitamin can lead to blindness.
Question 25 options:
vitamin E

selenium

vitamin A

vitamin C
Question 26 (2 points)

Match the vitamin to its food source
Question 26 options:
nuts and oils

milk, liver

citrus fruits and red bell peppers

1. Vitamin E

2. Vitamin C
pumpkin, carrots
3. Vitamin A

4. Carotenoids

Question 27 (2 points)

Saturated fatty acids
Question 27 options:
none of the above

contain the maximum number of hydrogens

contain double bonds

contain the least number of hydrogens
Question 28 (2 points)

Fat cells are able to expand almost indefinitely in size.
Question 28 options:
True
False
Question 29 (2 points)

People with diets low in animal protein, who get adequate protein from plant-based foods
instead, may actually have improved health and increased longevity.
Question 29 options:
True
False
Question 30 (2 points)

Select the dietary factors which play the greatest role in increased blood cholesterol levels.

Question 30 options:
trans fat intake

triglyceride intake

cholesterol intake

saturated fat intake
Question 31 (2 points)

Obesity is the fastest growing cause of death in America.
Question 31 options:
True
False
Question 32 (2 points)

Functions of lipids include:
Question 32 options:
building block of amino acids

energy source

Insulation

regulating and signaling molecules

structural components of cell membranes
Question 33 (2 points)

Fruits and vegetables contain protein.
Question 33 options:
True
False
Question 34 (2 points)

The Dietary Guidelines for Americans 2015 recommend consuming less than 15% of daily
calories as saturated fat.
Question 34 options:
True
False
Question 35 (2 points)

Incomplete proteins do not count as protein sources in the diet.
Question 35 options:
True
False
Question 36 (2 points)

Trans fatty acids are worse than saturated fat because
Question 36 options:

trans fatty acids raise LDL cholesterol and lower HDL cholesterol.

trans fatty acids lower HDL and LDL cholesterol.

trans fatty acids raise HDL cholesterol and lower LDL cholesterol.

trans fatty acids raise HDL and LDL cholesterol
Question 37 (2 points)

What percentage of calories each day should come from protein?
Question 37 options:
10-35%

20-35%

45-65%

as much as possible
Question 38 (2 points)

Omega?6 fatty acid derived eicosanoids
Question 38 options:
are more inflammatory than omega?3 fatty acid derived eicosanoids.

are considered anti-inflammatory because they decrease inflammation.

are less inflammatory than omega-3 fatty acid derived eicosanoids.
Question 39 (2 points)

_________ provides a ready source of energy, _________ primarily function as a energy reserve.
Question 39 options:
glycogen, protein

glycogen, lipids

protein, glycogen

lipids, glycogen
Question 40 (2 points)

Consuming protein right after a workout has been found to be beneficial in protein synthesis for
athletes.
Question 40 options:
True
False

Question 41 (2 points)

Which of the following foods are sources of starch?

Question 41 options:
potatoes and corn

milk and yogurt

strawberries and melons

all of the above
Question 42 (2 points)

The brain uses over 20 percent of the energy absorbed from nutrients and its main fuel source is?
Question 42 options:
glucose

lipids

amino acids

vitamins and minerals
Question 43 (2 points)

Whole grain foods: (select all that apply)
Question 43 options:
Take longer to digest and keep you full longer

Contain fiber which make elimination more difficult

Take longer to chew and get sweeter the more you chew them

Contain less nutrients than their enriched counterparts

Cause weight gain
Question 44 (2 points)

A product labeled as whole wheat is always made with 100 percent whole grains.
Question 44 options:
True
False
Question 45 (2 points)

The RDA for carbohydrates for children and adults is
Question 45 options:
200 grams per day

50 grams per day

130 grams per day

175 grams per day
Question 46 (2 points)

The muscles store glucose as glycogen and export it to other organs in the body when glucose
levels fall.
Question 46 options:
True
False
Question 47 (2 points)

Which of the following is not true for fructose?
Question 47 options:
It's structure contains a five member ring.

It is commonly found in fruits.

It is used commercially in beverages.

It is a major source of energy for our bodies.
Question 48 (2 points)

The primary functions of carbohydrates in the human body are: (select all that apply)
Question 48 options:
energy storage

assisting in lipid metabolism

sparing protein

energy production

building macromolecules
Question 49 (2 points)

Enzymes are secreted by: (select all that apply)
Question 49 options:
stomach

liver

pancreas

salivary glands

small intestine

large intestine
Question 50 (2 points)

The stomach has what tasks in digestion? (select all that apply)
Question 50 options:

absorb glucose into the circulatory system

empty partially broken-down food into the small intestine

mechanically break down food

chemically break down food

store food
Question 51 (2 points)

Bile
Question 51 options:
aids in the digestion of protein

aids in the digestion of fats

is made in the liver

secreted by the gallbladder

is made in the gallballer
Question 52 (2 points)

When chyme enters the duodenum

Question 52 options:
the large intestine absorbs water and recycles nutrients

the pancreas and gallbladder are stimulated and release juices that aid in digestion

the chyme becomes more acidic with the addition of bicarbonate

fats remain in a watery layer above the rest of the chyme
Question 53 (2 points)

What serve as gates between sections of the GI tract?
Question 53 options:
sphincters

gastric pits

villi

intestines

Question 54 (2 points)

This DRI was set to help distinguish healthful and harmful nutrient intakes due to excessive
intake.
Question 54 options:

UL

RDA

EAR

AI
Question 55 (2 points)

The current USDA food guide includes all of the following groups but
Question 55 options:
dairy

grains

fruits

oil
Question 56 (2 points)

In randomized clinical interventional trial studies
Question 56 options:
participants are assigned by researchers to separate groups that compare different treatments

the participant knows what treatment they are receiving but the researcher does not.

neither the participant nor the researcher know what treatment the participant is receiving.

both the participant and researcher know what treatment the participant is receiving
Question 57 (2 points)

Most Americans do not get enough _______ in their diet.
Question 57 options:
fat, saturated fat, trans fat, cholesterol, or sodium

dietary fiber, Vitamin A, Vitamin C, calcium or iron

all of these

none of these
Question 58 (2 points)

What are the most important factors contributing to an epidemic of overweight and obesity in
this country?
Question 58 options:
Physical inactivity

Poor diet and physical inactivity

Poor diet

Genetics and family history

Genetics

Family history
Question 59 (2 points)

Dietary Guidelines
Question 59 options:
provide qualitative advice to the public about diet and chronic disease prevention and
maintaining health.

are found on food labels to help aid in the comparison between two similar foods.

provide quantitative advice to professionals about amounts of nutrients or food components
to be of benefit.

are the highest level of daily nutrient intake that is unlikely to pose risk of adverse health
effects to almost all individuals in the population.
Question 60 (2 points)

Which of the following is true for .org.
Question 60 options:
it identifies nonprofit organizations; such as professional groups; scientific, medical, or

research societies; advocacy groups.
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 a U. S. government agency.
Question 61 (2 points)

It is better to get all your micronutrients from __________ as opposed to from __________.
Question 61 options:
carbohydrates, lipids

supplements, food

protein, carbohydrates

food, supplements
Question 62 (2 points)

Which of the following provide energy:
Question 62 options:
carbohydrates, protein, and lipids.

vitamins, minerals, and carbohydrates.

carbohydrates, protein, lipids, and vitamins.

vitamins and minerals.
Question 63 (2 points)
The Healthy Eating Pyramid sits on a foundation of daily exercise and weight control.
Question 63 options:
True
False
Question 64 (2 points)

Nutrition is the sum of all processes involved in how organisms obtain nutrients, metabolize
them, and use them to support all of life's processes.
Question 64 options:
True
False
Question 65 (2 points)

Micronutrients are nutrients needed in smaller amounts by the body.
Question 65 options:
True
False

Question 66 (2 points)

What must be set before an RDA can be calculated?
Question 66 options:
UL

EAR

AI

None of the above