Q&A Hero

Q: What procedure helps obese patients lose weight by stapling the stomach and allowing less food to pass through? a. banding b. gastric bypass c. thermogenesis d. fat blocking

Q: Who is most likely to use weight loss supplements? a. Teenage girls aged 13-17 b. Teenage boys aged 13-17 c. Women aged 18-35 d. Men aged 18-35

Q: What percentage of American adults use weight loss supplements? a. 5% b. 10% c. 15% d. 20%

Q: Ephedra: a. has no known side effects b. has been prohibited for sale by the FDA c. is the active ingredient in Alli d. is a depressant that decreases appetite

Q: What advice is most recommended when designing a healthy diet? a. Drink water instead of soft drinks. b. Eliminate carbohydrates. c. Replace other fats with trans-fats. d. Consume meal-replacement shakes.

Q: High-protein diets: a. have been shown to reduce kidney disease b. are the easiest type of diet to follow c. can cause nausea, fatigue, and light-headedness d. focus on increasing daily fiber intake

Q: The feeling of fullness indicates: a. hunger b. appetite c. satiety d. set-point

Q: The hormone that sends a signal to the brain that affects appetite is known as: a. leptin b. pepcid c. cysteine d. selenium

Q: The psychological desire to eat is known as: a. hunger b. satiety c. appetite d. intolerance

Q: The physiological drive to consume food is known as: a. caloric need b. hunger c. appetite d. satiety

Q: Analyze three different ethnic diets. Give their advantages (or disadvantages) for improving on a healthy-lifestyle diet.

Q: Identify three ways people can increase their fruit and vegetable intake.

Q: Identify three ways people can reduce their saturated fat intake.

Q: Explain how the two types of vitamins become absorbed in the body, and indicate which ones are in each category.

Q: Explain how the six essential nutrients function to support the body and keep the body healthy.

Q: Match the items with the most appropriate description: a. complex carbohydrates b. fat-soluble c. nine d. calcium e. four f. water-soluble g. BMR h. sodium i. functional food j. essential nutrients 1) The number of calories needed to sustain the body at rest 2) The number of calories per gram of protein 3) Grains, cereals, vegetables, beans, and nuts 4) Food specifically created to have health-promoting benefits 5) The number of calories per gram of fat 6) B vitamins and vitamin C 7) Helps maintain proper fluid balance 8) Helps prevent osteoporosis 9) Nutrients that the body can"t manufacture itself 10) Vitamins A, D, E, and K

Q: Eating unwashed produce or undercooked beef, especially ground beef, is associated with increased risk of ____________________.

Q: ____________________ is the relationship between calories consumed and calories expended.

Q: The Dietary Guidelines for Americans, 2010 recommends that people should focus on consuming ___________________ foods and beverages.

Q: A build up of ____________________ vitamins can cause damage to the liver, kidneys, and bones.

Q: ____________________ are compounds that exist naturally in plants.

Q: To aid in proper fluid balance, the body needs to utilize ____________________.

Q: Vitamin ____________________ is essential for those who do not get adequate exposure to sunlight.

Q: The most abundant mineral in the body, which helps to build strong bones, is ____________________.

Q: The process of hydrogenation creates unsaturated fatty acids called ____________________.

Q: ____________________ fats such as butter are usually solid at room temperature.

Q: ____________________ fats such as fish or vegetable oils are usually liquid at room temperature.

Q: The link between fiber and ____________________ cancer is complex.

Q: ____________________ sugars are those found in candy and sodas.

Q: The fructose in fruit is considered a(n) ____________________ sugar.

Q: ____________________ helps maintain body temperature, lubricate joints, digest food, and rid the body of waste.

Q: The moderately active, 125 pound woman needs ____________________ calories per day.

Q: The number of calories needed to sustain the body at rest is called your ____________________.

Q: Examples of micronutrients would be ____________________ and ____________________.

Q: Nutrients needed in large amounts for the human body are known as ____________________.

Q: ____________________ is the field that explores the connection between our bodies and the foods we eat.

Q: Improper home canning is the most common cause of ____. a. botulism b. Listeria c. trichinosis d. E. coliinfection

Q: Foodborne infections cause an estimated ____ deaths in the United States each year. a. 1000 b. 2500 c. 5000 d. 7500

Q: A ____ is a specific amount of food that contains the quantity of nutrients described on the Nutrition Facts label. a. portion b. calorie c. serving d. supplement

Q: Pure vegetarians who eat only plant foods are known as ____. a. vegans b. lacto-vegetarians c. ovo-lacto-vegetarians d. lacto-ovo-pesco-vegetarians

Q: The current MyPlate system differs from the older, MyPyramid system in which of the following ways? a. The MyPlate system recommends specific amounts of foods. b. The MyPlate system serves as a visual reminder of a healthy diet. c. The MyPlate system is less concerned with cutting back on harmful fats. d. The MyPlate system is less concerned with cutting back simple carbohydrates.

Q: The current Dietary Guidelines recommend how much milk per day for adults? a. one cup b. two cups c. three cups d. four cups

Q: Americans exceedthe recommended levels by the greatest amount for which of the following? a. solid fats and added sugar b. refined grains c. sodium d. fruit juices

Q: Americans come closestto meeting the recommended levels for which of the following? a. vitamin D b. calcium c. fiber d. whole grains

Q: According to the CDC, what is the leading source of sodium in the diets of Americans? a. cheese b. bread c. chips d. soup

Q: Which statement is true of the use of dietary supplements? a. Multivitamins are especially helpful for postmenopausal women. b. People who take dietary supplements usually have poor diets. c. There is no good evidence that taking vitamins, even in large doses, can be harmful. d. More than half of adults in the United States take dietary supplements.

Q: Compounds that exist naturally in plants and help a plant protect itself from bacteria and disease are called ____. a. phytohormones b. organochemicals c. organohormones d. phytochemicals

Q: In men and women, bone mass peaks between the ages of a. 15 and 25 b. 25 and 35 c. 35 and 45 d. 45 and 55

Q: Antioxidants do which of the following? a. Build strong bones. b. Reduce cholesterol buildup in the arteries. c. Reduce blood clotting. d. Reduce harmful effects caused by free radicals.

Q: Vitamins that are absorbed directly into the blood and then used up, or washed out of the body, are known as ____. a. antioxidants b. water-soluble c. fat-soluble d. free radicals

Q: Vitamins A, D, E, and K are absorbed through the intestinal membrane and stored in the body. These vitamins are also called ____. a. antioxidants b. water-soluble c. fat-soluble d. free radicals

Q: What compounds help put carbohydrates, fats, and proteins to use, and help in manufacturing blood cells and hormones? a. minerals b. vitamins c. trans fats d. triglycerides

Q: _____ are sources of energy that also serve as carriers for certain vitamins. a. Fibers b. Fats c. Proteins d. Carbohydrates

Q: What type of fat is formed when liquid vegetable oils are processed to become table spreads? a. omega-3 fats b. simple fats c. complex fats d. trans fats

Q: Consumption of ____ increases harmful cholesterol and, in large amounts, can decrease good cholesterol. a. omega-3 fatty acids b. simple fats c. complex fats d. trans fats

Q: Regular consumption of ____ has been shown to prevent blood clots, protect against irregular heartbeats, and lower blood pressure. a. omega-3 fatty acids b. simple fats c. complex fats d. trans fats

Q: Regular consumption of ____ has been shown to prevent blood clots, protect against irregular heartbeats, and lower blood pressure. a. omega-3 fatty acids b. complex carbohydrates c. high glycemic index foods d. trans fats

Q: A fat molecule that contains fewer hydrogen atoms than its carbon skeleton can hold is said to be ____. a. saturated b. supersaturated c. unsaturated d. subsaturated

Q: A fat molecule that contains as many hydrogen atoms as its carbon skeleton can hold is said to be _____. a. saturated b. supersaturated c. unsaturated d. subsaturated

Q: A glycemic ____ is a measure of how much a typical serving size of a particular food raises blood glucose. a. load b. value c. rate d. index

Q: A glycemic ____ is a ranking of carbohydrates, gram for gram, based on their immediate effect on blood glucose. a. load b. value c. rate d. index

Q: What type of fiber can be added to foods to benefit humans? a. dietary b. simple c. functional d. complex

Q: What type of fiber naturally occurs in plant foods? a. dietary b. simple c. functional d. complex

Q: The basic fuel that our bodies need is found in sugars known as ____. a. lactose b. fructose c. glucose d. sucrose

Q: What percentage of Americans consume three or more servings of whole grains per day? a. 4 b. 8 c. 12 d. 16

Q: The nutrient-packed inner layer of grains is called the ____. a. husk b. bran c. endosperm d. germ

Q: Americans get most of their complex carbohydrates from ____. a. refined grains b. legumes c. vegetables d. nuts

Q: Which of the following is a simple carbohydrate? a. whole grains b. vegetables c. hard candy d. nuts

Q: Organic compounds that provide glucose are called ____. a. proteins b. carbohydrates c. fiber d. fats

Q: Incomplete proteins that when combined together, provide all of the essential amino acids, are called ____ proteins. a. complimentary b. combinatorial c. interactive d. critical

Q: ____ has/have been linked with an increased risk of cancer and heart disease, and the more of it that is consumed, the greater the risk. a. Eggs b. Milk c. Red meat d. Leafy vegetables

Q: Organic compounds composed of amino acids are called ____. a. proteins b. carbohydrates c. calories d. sugars

Q: The average person requires ____ grams of protein a day. a. 10 to 25 b. 30 to 45 c. 50 to 65 d. 70 to 85

Q: People lose ____ ounces of water a day. a. 30 to 40 b. 40 to 60 c. 64 to 80 d. 80 to 100

Q: Proteins that provide all of the essential amino acids are called ____. a. simple b. complete c. incomplete d. complex

Q: The basic framework for muscles, bones, blood, hair, and fingernails is ____. a. fat b. carbohydrates c. protein d. minerals

Q: Which of the following causes you to lose water more rapidly? a. living in a cool climate b. living below sea level c. eating a meal d. exercising

Q: The number of calories needed to sustain your body at rest is your ____. a. set point b. basal metabolic rate c. homeostatic rate d. balance point

Q: Nutrient dense foods are foods are best described as those that ____. a. have high sugar levels b. provide the most nutritional value for the fewest calories c. contain substantial amounts of protein d. are minimally processed

Q: Water makes up what percentage of the body? a. 30% b. 40% c. 50% d. 60%