Nutrition Test 1 -Chapter 1-3

Question 1

Sources of carbohydrate are:

Accepted Answer

cereals, fruits, vegetables, and milk.

Question 2

Using the concept of energy density for weight control would involve

Accepted Answer

eating foods that weigh a lot but contribute few calories

Question 3

According to MyPlate, what category do eggs belong in?

Accepted Answer

proteins

Question 4

The ratio of food's nutrient content to its calorie content is:

Accepted Answer

nutrient density

Question 5

Phytochemicals are ( )A) ( )B). ( )C) ( )D)

Accepted Answer

plant chemicals that provide health benefits.

Question 6

The government agency responsible for regulating food labeling in the U.S is:

Accepted Answer

Food and Drug Administration

Question 7

Most absorption of nutrients takes place in:

Accepted Answer

small intestine

Question 8

A role of lipids in the diet is to:

Accepted Answer

provide essential fats important for body functions.

Question 9

Fecal matter is made mostly of:

Accepted Answer

water and indigestible fiber

Question 10

Bile is:

Accepted Answer

its produce by the liver

Question 11

Reading food labels helps consumers:

Accepted Answer

All of these choices are correct.

Question 12

A nutritionist asks a client what they ate in the past day what part of the assessment is this?

Accepted Answer

dietary assessment

Question 13

The term used to encompass nutrient recommendations made by the FNB.

Accepted Answer

DRI

Question 14

What are the six classes of nutrients?

Accepted Answer

carbohydrates, lipids, proteins, vitamins, minerals, water

Question 15

Estimate of the energy intake needed to match the energy use of an average person

Accepted Answer

EER

Question 16

Which provides the most energy gram for gram?

Accepted Answer

fats

Question 17

Sources of protein in the diet are:

Accepted Answer

meats, fish, legumes, nuts, dairy products, and eggs

Question 18

A comparison of the calorie content to the weight of the food is known as:

Accepted Answer

energy density

Question 19

If one cup of chocolate milk contains 15g of carbs, 8g fat, 8g protein. How many total cals?

Accepted Answer

164 kcal

Question 20

The job of the large intestine is to:

Accepted Answer

absorb water and minerals

Question 21

Nutrition intake sufficient to meet needs of most of individuals in a specific life stage

Accepted Answer

RDA

Question 22

Which of the following health conditions can be considered nutrition related?

Accepted Answer

cardiovascular disease

Question 23

These nutrients provide energy

Accepted Answer

carbs, fats, protein

Question 24

Bone, cartilage, muscle and nerves are all considered.

Accepted Answer

tissues

Question 25

These are protein substances that enhance digestion making chemical reactions more likely:

Accepted Answer

enzymes

Question 26

The study of how food impacts health through interaction with genes and gene expression is:

Accepted Answer

nutrigenomics

Question 27

The motion used by muscles in the digestive tract to move food through is known as:

Accepted Answer

peristalsis

Question 28

The food groupings in MyPlate are:

Accepted Answer

Fruits, vegetables, grains, dairy, protein.

Question 29

Essential nutrients are:

Accepted Answer

can not be made in the body and must be consumed in the diet

Question 30

The number of servings to consume from each MyPlate food group depends on:

Accepted Answer

age, gender, height, weight

Question 31

Which statement is true of the 2010 Dietary guidelines for Americans?

Accepted Answer

balance the calories you eat with physical activity

Question 32

A function of protein is to:

Accepted Answer

promote growth and repair of body tissues.

Question 33

Nutrient intake amount set for nutrient for which insufficient research is available.

Accepted Answer

AI

Question 34

If one serving of Total has 50% of the 18mg Daily Value for iron. How much iron does it have?

Accepted Answer

9mg

Nutrition Test 1 -Chapter 1-3

Questions 34

Nutrition Test 1 -Chapter 1-3

Questions 34