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Q:
Discuss the meaning, significance, and utility of MyPlate as an educational tool.
Q:
What is the origin of food exchange lists? How are they best utilized?
Q:
What is the Healthy Eating Index and how does it work?
Q:
List the information that must be displayed on food labels.
Q:
Discuss the meaning and significance of foods that are processed, refined, enriched, fortified, or whole-grain.
Q:
Discuss the regulations for nutrient claims and health claims on food labels.
Q:
List and discuss the health advantages of a vegetarian diet.
Q:
Discuss the reasons for why people become vegetarians.
Q:
Discuss how vegetarians and vegans can ensure that they have adequate protein intake.
Q:
(A.) Explain the education and training requirements associated with obtaining registration as a dietitian. (B.) List several career areas in which registered dietitians are often employed.
Q:
List techniques that help identify nutrition quackery.
Q:
What cautions should you keep in mind when considering popular news reports about nutrition?
Q:
Discuss two important characteristics of chronic disease risk factors.
Q:
Discuss the meaning and significance of the relationships between risk factors and chronic diseases.
Q:
List 10 goals of the Healthy People program. How successful is the program thus far?
Q:
Describe the national trends of food consumption over the past 40 years.
Q:
Discuss how the results from national nutrition surveys are used by private and government agencies and groups.
Q:
List and discuss four methods commonly used to assess nutritional status of individuals.
Q:
What approach is taken in setting recommendations for energy intakes and why? How does this approach differ from that taken for other nutrients?
Q:
Compare and contrast the meaning of Adequate Intakes, Recommended Dietary Allowances, Estimated Average Requirements, and Tolerable Upper Intake
Q:
Describe the steps involved in establishing nutrient values that make up the Dietary Reference Intakes.
Q:
Explain the importance of the placebo and the double-blind technique in carrying out research studies.
Q:
List the strengths and weaknesses of epidemiological studies and experimental studies.
Q:
Define the term organic. How do the properties of vitamins relate to their organic nature? Contrast these points with the properties of inorganic compounds such as minerals.
Q:
Discuss some of the consequences of eating in response to emotions.
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Explain how food choices are influenced by habits, emotions, physical appearance, and ethnic background.
Q:
Describe six behavioral or social motives governing people's food choices.
Q:
Match the correct answer with the appropriate term. a. 7 b. 16 c. 20 d. 40 e. 100 f. Fat g. Water h. Energy i. Protein j. Organic k. Placebo l. Inorganic m. Validity n. Hypothesis o. Healthy People p. National nutrition surveys q. Anthropometrics r. Overt deficiency s. Physical examination t. Subclinical deficiency 1>Nutrient with the highest body concentration 2>Substance containing no carbon or not pertaining to living things 3>Number of indispensable nutrients for human beings 4>Most substances containing carbon-hydrogen bonds 5>Substance containing nitrogen 6>Energy (kcal) required to increase temperature of 1 kg of water from 0° C to 100° C 7>Nutrient with the highest energy density 8>Energy (kcal) yield of five grams of sugar 9>Energy (kcal) yield of one gram of alcohol 10>Number of indispensable minerals for human beings 11>An unproven statement 12>An inert medication 13>Possessing the quality of being evidence based 14>The recommended intake is set at the population mean 15>Gather information about dietary, nutritional, and health status 16>Program that sets goals to increase the quality and years of healthy life 17>Measurement of physical characteristics 18>Inspection of skin, tongue, eyes, hair, and fingernails 19>A nutrient deficiency showing outward signs 20>A nutrient deficiency in the early stages
Q:
The three energy-yielding nutrients are ____________________, ____________________, and ____________________.
Q:
Although ____________________ provides energy, it is not considered a nutrient because it does not sustain life.
Q:
The normal range for ____________________ is 18 to 21% for young men and 23 to 26% for young women.
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Nonnutrient compounds found in plants, some of which have biological activity in the body, are called ____________________.
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Foods that provide health benefits beyond their nutrient contributions are called ____________________ foods.
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Foods associated with a particular culture are called ____________________ foods.
Q:
Risk factors for chronic disease tend to ____________________ and tend to ____________________.
Q:
A person who assists registered dietitians has the formal title of ____. a.dietetic assistant b.nutrition assistant c.dietetic technician d.nutrition technician e.dietetic aide
Q:
For which of the following titles, by definition, require the individual to be college educated and pass a national examination administered by the Academy of Nutrition and Dietetics? a.medical doctor b.registered dietician c.certified nutritionist d.certified nutrition therapist e.registered nutritional consultant
Q:
Which individuals is likely to possess the least amount of nutrition training and to have gotten his or her agree from an "alternative" educational program? a.dietetic technician b.registered dietician c.certified nutritionist d.dietetic technician, registered e.public health nutritionist
Q:
Which statement best describes the legal limitations, if any, for a person who disseminates dietary advice to the public? a.The title "dietitian" can be used by anyone in all states. b.The title "nutritionist" can be used by anyone in all states. c.A license to practice as a nutritionist or dietitian is required by some states. d.A license to practice as a nutritionist is mandatory in all states but very few license dieticians. e.Nutrition consultants are subject to more stringent licensure than are dietitians.
Q:
Who would be the most appropriate person to consult for nutrition information? a.chiropractor b.medical doctor c.registered dietitian d.health food store manager e.nutrition consultant
Q:
What single behavior contributes to the most deaths in the United States? a.poor diet b.tobacco use c.alcohol intake d.risky sexual activity e.unsafe driving
Q:
Which statement explains the association between a risk factor and the development of a disease? a.All people with the risk factor will develop the disease. b.The absence of a risk factor guarantees freedom from the disease. c.The more risk factors for a disease, the greater the chance of developing that disease. d.The presence of a factor such as heredity can be modified to lower the risk of degenerative diseases. e.Risk factors tend to be short-lived, so their presence does not predict long-term risk of disease.
Q:
Of the ten leading causes of illness and death, how many are associated directly with nutrition? a.one b.four c.six d.eight e.nine
Q:
The overall objective of the Healthy People program is to ____. a.establish the DRI b.identify national trends in food consumption c.identify leading causes of death in the United States d.set goals for the nation's health over the next 10 years e.decrease health care costs
Q:
A subclinical nutrient deficiency is defined as one that ____. a.shows overt signs b.is in the early stages c.shows resistance to treatment d.is similar to a secondary deficiency e.is of acute onset
Q:
What type of deficiency is caused by inadequate absorption of a nutrient? a.primary b.clinical c.secondary d.subclinical e.chronic
Q:
Which sequence of stages is most typical in the development of a nutrient deficiency resulting from inadequate intake? a.Declining nutrient stores, abnormal functions within the body, and overt signs b.Abnormal functions within the body, declining nutrient stores, and overt signs c.Abnormal functions within the body, overt signs, and declining nutrient stores d.Declining nutrient stores, overt signs, and abnormal functions within the body e.Overt signs, abnormal functions, and declining nutrient stores
Q:
Which measure is anthropometric? a.body weight b.blood pressure c.blood iron level d.food intake information e.serum electrolytes
Q:
As a registered dietitian at Jones Hospital, you are instructed to write a policy statement on nutrition assessment procedures for all new patients. Which parameters would be most useful for the nutrition assessment of individuals? a.Diet recall, food likes and dislikes, allergies, and favorite family recipes b.Anthropometric data, physical examinations, food likes and dislikes, and family tree c.Diet records that include what the patient usually eats will provide sufficient information d.Historical information, anthropometric data, physical examinations, and laboratory tests e.Diet records that take the "average" of what the patient reports and what an objective observer reports
Q:
Which method is used to detect nutrient deficiencies? a.Nutrition assessment b.Nutrient stages identification c.Overt symptoms identification d.Outward manifestations assessment e.Nutritional diagnostic programs
Q:
The Dietary Reference Intakes may be used to ____. a.treat people with diet-related disorders b.assess adequacy of all required nutrients c.plan and evaluate diets for healthy people d.assess adequacy of only vitamins and minerals e.diagnose diet-related disorders
Q:
What is the AMDR for fat? a.10-30% b.20-35% c.40-50% d.55-65% e.70-80%
Q:
What is the AMDR for protein? a.10-35% b.40-45% c.50-60% d.65-75% e.80-80%
Q:
What is the AMDR for carbohydrate? a.5-10% b.15-25% c.30-40% d.45-65% e.70-80%
Q:
The percentages of kcalorie intakes for protein, fat, and carbohydrate that are thought to reduce the risk of chronic diseases are known as the ____. a.Estimated Energy Requirements b.Tolerable Range of Kilocalorie Intakes c.Estimated Energy Nutrient Recommendations d.Acceptable Macronutrient Distribution Ranges e.Healthy People Recommendations
Q:
What set of values is used to recommend the average kcalorie intake that maintains population groups in energy balance? a.Estimated Energy Requirement b.Adequate Average Requirement c.Recommended Dietary Allowance d.Acceptable Energy Distribution Range e.Tolerable Upper Energy Limit
Q:
What does the Tolerable Upper Intake Level of a nutrient represent?
a.The maximum amount allowed for fortifying a food
b.A number calculated by taking twice the RDA or three times the AI
c.The maximum allowable amount available in supplement form
d.The maximum amount from all sources that appears safe for most healthy people
e.The amount that can be absorbed from a typical diet.
Q:
Which statement is true of nutrient intakes? a.Higher intakes are always safer than lower intakes. b.Intakes below the EAR decrease risk of deficiency. c.A typical intake falling between the RDA and the EAR is almost always adequate. d.Intakes above the RDA are required to be safe. e.Intakes above the UL put an individual at risk of toxicity.
Q:
What is a purpose of both the Recommended Dietary Allowance and Adequate Intake? a.Setting nutrient goals for individuals b.Identifying toxic intakes of nutrients c.Restoring health of malnourished individuals d.Developing nutrition programs for schoolchildren e.Improving population-level health
Q:
The RDAs (Recommended Dietary Allowances) for nutrients are generally ____. a.more than twice as high as anyone needs b.the minimum amounts that average people need c.designed to meet the needs of almost all healthy people d.designed to prevent deficiency diseases in half the population e.reflective of current dietary preferences
Q:
The amount of a nutrient that meets the needs of about 98% of a population is known as the a.Adequate Intake. b.Daily Recommended Value. c.Tolerable Upper Intake d.Recommended Dietary Allowance. e.Necessary and Sufficient Intake
Q:
Recommended Dietary Allowances are based on the ____. a.Lower Tolerable Limit b.Upper Tolerable Limit c.Subclinical Deficiency Value d.Estimated Average Requirement e.Adequate Intake
Q:
Recommended Dietary Allowances may be used to ____. a.measure nutrient balance of population groups b.assess dietary nutrient adequacy for individuals c.treat persons with diet-related illnesses d.calculate exact food requirements for most individuals e.recommend amounts of nutrients when there is insufficient evidence to determine the EAR
Q:
A health magazine contacts you for your expert opinion on what measure best describes the amounts of nutrients that should be consumed by the population. How should you reply? a.The Dietary Reference Intakes, because they are a set of nutrient intake values for healthy people in the United States and Canada b.The Tolerable Upper Intake levels, because they are the maximum daily amount of a nutrient that appears safe for most healthy people c.The Estimated Average Requirements, because they reflect the average daily amount of a nutrient that will maintain a specific function in half of the healthy people of a population d.The Recommended Dietary Allowances, because they represent the average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people. e.The Estimated Energy Requirement, because it represents what will maintain energy balance and good health in a person of a given age, gender, weight, height, and level of physical activity
Q:
A group of people consumes an amount of protein equal to the estimated average requirement for their population group. What percentage of people will receive insufficient amounts? a.10 b.25 c.33 d.40 e.50
Q:
What is the smallest amount of a nutrient that, when consumed over a prolonged period, maintains a specific function? a.nutrient allowance b.nutrient requirement c.nutrient tolerable limit d.nutrient adequate intake e.nutrient recommendation
Q:
Before publication in a reputable journal, the findings of a research study must undergo scrutiny by experts in the field in a process known as ____. a.peer review b.cohort review c.research intervention d.double-blind examination e.peer replication
Q:
An increase in exercise accompanied by a decrease in body weight is an example of a ____. a.variable effect b.positive correlation c.negative correlation d.randomization effect e.placebo effect
Q:
You have been asked to help a top nutrition researcher conduct human experiments on vitamin C. As the subjects walk into the laboratory, you distribute all the vitamin C pill bottles to the girls and all the placebo pill bottles to the boys. The researcher instantly informs you that there are two errors in your research practice. What steps should you have taken to conduct your experiment correctly? a.Giving all the boys the vitamin C and the girls the placebo, and telling them what they were getting b.Distributing the bottles randomly, randomizing the subjects, and telling them what they were getting c.Telling the subjects which group they were in, but preventing yourself from knowing the contents of the pill bottles d.Preventing yourself from knowing what is in the pill bottles, and distributing the bottles randomly to the subjects e.Allowing the subjects to decide whether they take Vitamin C or the placebo, and then giving them the opposite of what they requested
Q:
What is one benefit of using a large sample size in an experiment? a.Chance variation is less likely to affect the results. b.The possibility of a placebo effect is eliminated. c.The experiment will be double-blind. d.The control group will be similar to the experimental group. e.Experimenter bias is less likely to have an effect.
Q:
What is one benefit of using controls in an experiment? a.The size of the groups can be very large. b.The subjects do not know anything about the experiment. c.The subjects who are treated are balanced against the placebos. d.The subjects are similar in all respects except for the treatment being tested. e.The costs associated with the study are usually much lower.
Q:
What is one major weakness of a laboratory-based study? a.The costs are typically prohibitive. b.Findings are difficult to replicate. c.Results from animal testing cannot be applied to human beings. d.Experimental variables cannot be easily controlled. e.Causality cannot be inferred.
Q:
In the scientific method, a tentative solution to a problem is called a ____. a.theory b.prediction c.hypothesis d.correlation e.deduction
Q:
How does a double-blind experiment work? a.Both subject groups take turns getting each treatment. b.Neither subjects nor researchers know which subjects are in the control or experimental group c.Neither group of subjects knows whether they are in the control or experimental group, but the researchers do know. d.Both subject groups know whether they are in the control or experimental group, but the researchers do not know. e.Neither the subjects nor the persons having contact with the subjects know the true purpose of the experiment.
Q:
What is the study of how a person's genes interact with nutrients? a.genetic counseling b.nutritional genomics c.genetic metabolomics d.nutritional genetics e.biogenetic nutrition
Q:
Your friend Carrie took a daily supplement of vitamin C and tells you that she feels a lot better. Her statement to you is best described as a(n) ____. a.anecdote b.theory. c.interpretation d.conclusion. e.hypothesis
Q:
How many minerals are known to be essential for human nutrition? a.8 b.12 c.16 d.20 e.24
Q:
Which statement is true of minerals in their role as nutrients? a.They are organic. b.They yield 4 kcalories per gram. c.Some become dissolved in body fluids. d.Some may be destroyed during cooking. e.They are more fragile than vitamins.
Q:
How many vitamins are known to be required in the diet of human beings? a.5 b.8 c.10 d.13 e.17
Q:
Which statement best describes the composition of most foods? a.Most contain only one of the three energy nutrients, although a few contain all of them. b.They contain equal amounts of the three energy nutrients. c.They contain mixtures of the three energy nutrients, although only one or two may predominate. d.They contain only two of the three energy nutrients, and those two are contained in equal amounts. e.They contain only two of the three energy nutrients, and one is present in far greater amounts than the other.