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Q:
approximately how many milliliters are contained in a half-cup of milk? a.50 b.85 c.120 d.200
Q:
international units of energy are expressed in a.newtons b.calories c.kilojoules d.kilocalories
Q:
food energy is commonly expressed in kcalories and in a.kilojoules b.kilograms c.kilometers d.kilonewtons
Q:
gram for gram, which of the following provides the most energy? a.fats b.alcohol c.proteins d.carbohydrates
Q:
how much energy is required to raise the temperature of one kilogram (liter) of water 1c? a.10 calories b.1 kilocalorie c.10,000 calories d.1000 kilocalories
Q:
which of the following nutrients does not yield energy during its metabolism? a.fat b.proteins c.vitamins d.carbohydrates
Q:
which of the following is an example of a micronutrient? a.fat b.protein c.vitamin c d.carbohydrate
Q:
which of the following cannot add fat to the body? a.alcohol b.proteins c.carbohydrates d.inorganic nutrients
Q:
approximately how many nutrients are considered indispensable in the diet? a.15 b.25 c.40 d.55
Q:
which of the following is an organic nutrient? a.fat b.water c.oxygen d.calcium
Q:
which of the following most accurately defines the term organic? a.products sold at health food stores b.products grown without use of pesticides c.foods having superior nutrient qualities d.substances with carbon-carbon or carbon-hydrogen bonds
Q:
an essential nutrient is one that cannot be a.found in food b.degraded by the body c.made in sufficient quantities by the body d.used to synthesize other compounds in the body
Q:
which of the following is an organic compound? a.salt b.water c.calcium d.vitamin c
Q:
which of the following is classified as a micronutrient? a.iron b.protein c.alcohol d.carbohydrate
Q:
which of the following is an example of a macronutrient? a.protein b.calcium c.vitamin c d.vitamin d
Q:
which of the following is not classified as a macronutrient? a.fat b.protein c.calcium d.carbohydrate
Q:
a nutrient needed by the body and that must be supplied by foods is termed a(n) a.neutraceutical b.metabolic unit c.organic nutrient d.essential nutrient
Q:
which of the following is not one of the six classes of nutrients? a.fiber b.protein c.minerals d.vitamins
Q:
approximately how much water (lbs) would be found in a 120-lb person? a.12 b.24 c.36 d.72
Q:
by chemical analysis, what nutrient is present in the highest amounts in most foods? a.fats b.water c.proteins d.carbohydrates
Q:
nonnutrient substances found in plant foods that show biological activity in the body are commonly known as a.folionutrients b.inorganic fibers c.phytochemicals d.phyllochemicals
Q:
what is the term that defines foods that contain nonnutrient substances whose known action in the body is to promote well-being to a greater extent than that contributed by the foods nutrients? a.fortified foods b.enriched foods c.functional foods d.health-enhancing foods
Q:
all of the following are examples of functional foods except a.tomatoes b.regular oatmeal c.regular white bread d.calcium-fortified juice
Q:
approximately what percentage of us consumers eat home-cooked meals at least 3 times per week? a.20 b.40 c.60 d.80
Q:
a person viewing an exciting sports match of her favorite team and eating because of nervousness would be displaying a food choice behavior most likely based on a.habit b.availability c.emotional comfort d.positive association
Q:
the motive for a person who alters his diet due to religious convictions is most likely his a.values b.body image c.ethnic heritage d.functional association
Q:
which of the following represents a food choice based on negative association? a.a tourist from china who rejects a hamburger due to unfamiliarity b.a child who spits out his mashed potatoes because they taste too salty c.a teenager who grudgingly accepts an offer for an ice cream cone to avoid offending a close friend d.an elderly gentleman who refuses a peanut butter and jelly sandwich because he deems it a childs food
Q:
a person who eats a bowl of oatmeal for breakfast every day is most likely making a food choice based on a.habit b.availability c.body image d.environmental concerns
Q:
a parent who offers a child a favorite snack as a reward for good behavior is encouraging a food behavior known as a.social interaction b.reverse psychology c.positive association d.habitual reinforcement
Q:
a childs strong dislike of noodle soup that developed after she consumed some when she was sick with flu is an example of a food-related a.habit b.social interaction c.emotional turmoil d.negative association
Q:
which of the following is not among the consequences of making poor food choices? a.over the long term, they will reduce lifespan in some people b.they can promote heart disease and cancer over the long term c.over the long term, they will not affect lifespan in some people d.when made over just a single day, they exert great harm to your health
Q:
what is the chief reason people choose the foods they eat? a.cost b.taste c.convenience d.nutritional value
Q:
which of the following is not among the features of a chronic disease? a.it develops slowly b.it lasts a long time c.it produces sharp pains d.it progresses gradually
Q:
list 8 environmentally friendly food-related choices that involve food shopping, gardening, cooking food, use of kitchen appliances, and cleanup/waste disposal.
Q:
discuss the advantages of obtaining foods grown locally versus globally.
Q:
what are the disadvantages of consuming food that was grown far away?
Q:
what is meant by a persons food footprint, and how is it determined?
Q:
compare and contrast the requirements for production of animal foods versus plant foods.
Q:
give five examples each of cultivation practices used in sustainable and nonsustainable agriculture.
Q:
discuss the effects of water misuse in agricultural production.
Q:
what is meant by biodiversity and how does it affect world food production?
Q:
list 5 ways the food industry could substantially reduce fossil fuel use and still remain sustainable.
Q:
compare and contrast the environmental effects of commercial fishing and aquaculture.
Q:
what is meant by nonpoint water pollution?
Q:
discuss five environmental problems that limit food production.
Q:
discuss the advantages of using rutf for treatment of severe acute malnutrition.
Q:
describe the features of marasmus in children and rehabilitation methods.
Q:
describe four ways in which major improvements could be made in worldwide environmental problems.
Q:
what are the characteristics associated with acute and chronic malnutrition in children?
Q:
discuss the characteristics of malnutrition, including risk factors, signs and symptoms, prevention, and treatment.
Q:
compare and contrast the features of kwashiorkor and marasmus.
Q:
compare and contrast the causes of kwashiorkor and marasmus.
Q:
why are infections so common in people with malnutrition?
Q:
how does population growth contribute directly and indirectly to hunger?
Q:
discuss how overpopulation is related to the world hunger problem.
Q:
what vitamins and minerals are most deficient in people living in poor countries, and what are the consequences of these deficiencies?
Q:
discuss the role of modern-day political crises as the primary cause of worldwide food shortages.
Q:
explain how the provision of food to hungry poor people lowers their risk for obesity.
Q:
list ways that consumers can plan healthy, thrifty meals.
Q:
list reasons that qualified people may fail to self-enroll in federal food assistance programs.
Q:
explain how the usda supplemental nutrition assistance program works.
Q:
list and explain four common methods of food recovery.
Q:
describe government programs that aid the hungry in the united states.
Q:
what is the poverty-obesity paradox?
Q:
list and discuss the causes of hunger in the united states. what population groups are most vulnerable?
Q:
define the subcategories of food security and food insecurity.
Q:
how is food insecurity identified in u.s. households and how is it categorized?
Q:
matching 1>intermittent hunger caused by lack of money 2>the primary cause of hunger 3>usda program aimed at preventing or remediating domestic malnutrition and hunger for the poor 4>name of the largest national food recovery program 5>approximate number, in billions, of people in the world 6>extreme scarcity of food 7>approximate amount, in $/day, of the international poverty line for individuals 8>treatment for diarrhea-related dehydration 9>percentage of the worlds population with iron-deficiency anemia 10>number of children, in millions, under age 5 with vitamin a deficiency 11>percentage of people added to the worlds population who are born into poverty 12>coal is an example of this type of fuel 13>produced in large quantities by cows 14>this source of water for crops increases the salinity of the soil 15>type of water pollution caused by runoff 16>number of pounds of grain needed to produce one pound of animal weight gain 17>percentage of energy used in the u.s. that is consumed by the food industry 18>approximate number of commercially cultivated crops in the world today 19>term that describes using resources at a replaceable rate with no net accumulation of pollution 20>number of miles, on average, a food item is transported before it is eaten a.1.25 b.7 c.8 d.20 e.30 f.95 g.100 h.150 i.1500 j.fossil k.famine l.methane m.irrigation n.nonpoint o.poverty p.sustainable q.snap r.food insecurity s.feeding america t.ort
Q:
the environmental costs are generally lower when food is transported by a.airplane than by train. b.truck than by train. c.ship than by airplane. d.airplane than by ship.
Q:
on average, how many miles is a food item transported before a consumer eats it? a.25 b.100 c.750 d.1500
Q:
how much more grain is consumed by livestock than by people? a.about the same b.one-half as much c.5 times as much d.10 times as much
Q:
in the practice of agriculture, approximately what percentage more energy is required to produce most animal foods in comparison to grains? a.100 b.250 c.450 d.1000
Q:
what is the nutritional advantage of eating range-fed buffalo? a.the iron content is higher b.the nutrients are more stable and less prone to oxidation c.the fat content is lower and the fat has more omega-3 fatty acids d.there is a greater variety of phytonutrients, especially those that reduce risk of heart disease and cancer
Q:
about how many kcalories of fuel are used to produce 100 kcalories of grains? a.0 b.<100 c.200 d.1000
Q:
what term describes agricultural practices that are designed to minimize use of energy and chemicals? a.integrated production b.progressive agriculture c.sustainable agriculture d.resource management production
Q:
which of the following is not a major contributor to the worlds supply of food energy? a.rice b.maize c.wheat d.sorghum
Q:
approximately what percentage of all energy use in the u.s. is devoted to the food industry? a.2 b.10 c.20 d.45
Q:
which of the following is a feature of aquaculture? a.all farmed fish must be fed to sustain the practice b.it provides about 5-10% of the world's fish and shellfish c.it is successful in freshwater lakes but not in ocean waters d.currently available technologies cannot yet make it sustainable
Q:
what is aquaculture? a.a seaweed growth system b.the practice of fish farming c.a water purification system d.the raising of plants in a water environment
Q:
which of the following is a characteristic of farm irrigation? a.it makes the soil more porous b.it helps preserve the water supply c.it contributes to soil preservation d.it increases the salt content in the soil