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Q:
The process by which bile acts on fat so that enzymes can attack the fat is known as ____. a. condensation b. emulsification c. enzymification d. phosphorylation e. inhibition
Q:
One important function of mucus is to ____. a. help solubilize bile b. stabilize pancreatic enzymes c. enhance absorption of vitamin B12 d. protect the stomach walls from digestion e. facilitate peristalsis
Q:
The purpose of bicarbonate in the digestive process is to ____. a. raise the pH of chime b. lower the pH of chime c. hydrolyze large peptides d. increase peristalsis e. reduce risk of vomiting
Q:
After the pancreatic juices have mixed with chyme in the small intestine, which of the following describes the pH of the resulting mixture? a. Very acidic b. Moderately acidic c. Approximately neutral d. Moderately alkaline e. Very alkaline
Q:
Which class of nutrients requires the least amount of digestion? a. Lipids b. Proteins c. Vitamins d. Simple carbohydrates e. Complex carbohydrates
Q:
One function of the gallbladder is to ____. a. store bile b. produce bile c. reabsorb water and salts d. perform enzymatic digestion e. Removes toxins from the blood
Q:
What is the function of bile? a. It emulsifies fats. b. It initiates digestion of protein. c. It enhances absorption of complex carbohydrates. d. It protects the stomach and small intestine from the action of hydrochloric acid. e. It stimulates the absorption of vitamins and minerals.
Q:
What is an important function of the intestinal villi crypts? a. Synthesis of chylomicrons b. Secretion of juices into the small intestine c. Synthesis of fragments of fat for use by the colon d. Transport of fat-soluble nutrients into the circulation e. Storage of bile
Q:
What is the name of the projections on the inner surface of the small intestine? a. Villi b. Cilia c. Mesenteric vessels d. Vascular projectiles e. Mitochondria
Q:
What is a function of the intestinal microvilli? a. Secretion of bile salts b. Secretion of digestive acid c. Transport of nutrient molecules d. Transport of pancreatic enzymes e. Stimulation of peristalsis
Q:
Jamie, a vegetarian, is trying to plan a healthy diet according to the USDA Food Patterns. Which protein foods would be the best nutrient choices for one day? a.2 pieces bacon, 1/2 can tuna, 2 pieces bread b.1/2 cup rice, 2 tbsp low sugar jam or jelly, 2 pieces bread c.1/2 cup black beans, 2 tbsp peanut butter, 1 c spinach d.1 skinless chicken breast, 2 egg whites, meal replacement bar e.1 egg, one cup leaf lettuce, 2 ounces fatty fish
Q:
What is an important feature of the food group subgroupings? a.Consuming a vegetable will provide only one major nutrient b.Consuming legumes supplies protein but not fiber or vitamins c.Consuming every subgroup every day is not necessary d.Consuming broccoli every day for a week to meet the vegetables group intake is acceptable e.Consuming dairy products is no longer recommended
Q:
Which recommendation is part of the Dietary Guidelines for Americans? a.Balance kcalories. b.Limit protein foods intake. c.Practice good foot hygiene. d.Reduce seafood consumption. e.Become vegetarians.
Q:
Applying the principle of variety in food planning helps ensure the benefits of ____. a.moderation b.vegetarianism c.nutrient density d.dilution of harmful substances e.abundance
Q:
Providing enough, but not an excess, of a food is a diet-planning principle known as ____. a.safety b.variety c.moderation d.undernutrition e.conservatism
Q:
Ranking foods according to their overall nutrient composition is known as ____. a.biological value b.nutrient profiling c.the risk reduction score d.the healthy eating index e.compositional profiling
Q:
A food that provides 100 mg of magnesium and 25 kcal in a serving has a magnesium density (mg per kcal) of ____. a.0.25 b.0.4 c.2.5 d.4 e.25
Q:
The concept of nutrient density is most helpful in achieving what principle of diet planning? a.Variety b.Balance c.Moderation d.kcalorie control e.cost control
Q:
Nutrient dense refers to foods that ____. a.carry the USDA nutrition labeling b.are higher in weight relative to volume c.provide more nutrients relative to kcalories d.contain a mixture of carbohydrate, fat, and protein e.give the most protein for the consumer's food dollar
Q:
Which food is the most calcium-dense? a.whole milk b.fat-free milk c.low-fat milk d.cheddar cheese e.cottage cheese
Q:
What are the principles of diet planning? a.abundance, B vitamins, kcalories, diet control, minerals, and variety b.abundance, balance, conservative, diversity, moderation, and vitamins c.adequacy, bone development, correction, vitamin density, master, and variety d.adequacy, balance, kcalorie control, nutrient density, moderation, and variety e.abundance, adequacy, nutrient density, aerobics, and kcalorie control
Q:
The diet-planning principle that provides all the nutrients, fiber, and energy in amounts sufficient to maintain health is called ____. a.variety b.adequacy c.moderation d.kcalorie control e.nutrient density
Q:
A person's customary intake of foods and beverages over time defines her or his ____. a.body weight b.eating pattern c.genetic predisposition d.risk for inherited diseases e.preference pattern
Q:
How much fruit juice (100%) is equivalent to 1 cup of fresh fruit? a.1/4 cup b.1/2 cup c.1 cup d.1 1/2 cups e.2 cups
Q:
What two major nutrients are supplied by the fruit group? a.vitamins D and E b.vitamins A and C c.protein and calcium d.B vitamins and iron e.vitamin K and magnesium
Q:
According to the USDA Food Patterns, which protein food should be most limited? a.shrimp b.baked beans c.peanut butter d.skinless chicken e.eggs
Q:
Which food item is a healthy choice for protein in the USDA Food Patterns? a.nuts b.bacon c.luncheon meats d.sweet potatoes e.marbled meats
Q:
How many subgroups comprise the vegetable food group? a.two b.three c.five d.six e.seven
Q:
In which food group are legumes found? a.dairy b.fruits c.grains d.protein e.oils
Q:
Kcalories from which food would be considered part of one's discretionary kcalorie allowance? a.jam b.watermelon c.raw carrots d.brussels sprouts e.green beans
Q:
Which food supplies only discretionary kcalories? a.bagel b.raisins c.grape jelly d.peanut butter e.100% fruit juice
Q:
What assessment tool is designed to measure how well a diet meets the recommendations of the Dietary Guidelines? a.Healthy Eating Index b.Supplemental Nutrition Assistance Program c.Dietitian's Comparative Effectiveness Plan d.U.S. Public Health Nutrient Assessment Barometer e.U.S. Preventive Services Task Forge Guide
Q:
In the MyPlate icon, which nutrient is shown as a separate food group? a.fat b.dairy c.carbohydrate d.micronutrients e.discretionary-calorie foods
Q:
Food exchange systems were originally developed for people with ____. a.diabetes b.cancer c.cardiovascular disease d.life-threatening obesity e.neurological impairments
Q:
Which feature characterizes the exchange list system? a.Foods are grouped according to their source. b.Adequate intakes of minerals and vitamins are virtually guaranteed. c.A fat portion provides about twice the energy as a carbohydrate portion. d.All foods are grouped according to their content of carbohydrate, protein, and fats. e.Foods are sorted by their vitamin and mineral content.
Q:
In food exchange lists, to what group are olives assigned? a.fat b.meat c.carbohydrate d.meat substitute e.fruit
Q:
Which food group is typically consumed in amounts greater than recommended by the USDA? a.dairy b.fruits c.vegetables d.protein foods e.whole grains
Q:
What is a major criticism of the use of the MyPlate educational tool? a.It allows for oversized portions. b.The dairy group excludes ice cream. c.The five groups are not clearly identified. d.It treats all foods within a single group the same. e.It cannot be adapted to vegetarian or vegan diets.
Q:
Refined grain products contain only the ____. a.bran b.husk c.germ d.endosperm e.chaff
Q:
Whole-grain flour contains all parts of the grain with the exception of the ____. a.bran b.husk c.germ d.endosperm e.heart
Q:
The addition of calcium to some orange juice products by food manufacturers is known as nutrient ____. a.enrichment b.restoration c.fortification d.mineralization e.adulteration
Q:
The part of the grain that remains after being refined is the ____. a.bran b.germ c.husk d.endosperm e.chaff
Q:
Which characteristic best describes enriched grain products? a.They have all of the added nutrients listed on the label. b.They have the fiber restored from the refining procedure. c.They have virtually all the nutrients restored from refining procedure. d.They have only 4 vitamins and 4 minerals added by the food manufacturer. e.They are typically low in calories.
Q:
Which bread has the highest fiber content? a.white b.refined c.enriched d.whole grain e.super-fine
Q:
What mineral is added to refined flours in the enrichment process? a.iron b.iodine c.calcium d.magnesium e.copper
Q:
Which product label always denotes a whole-grain product?
a.100% wheat
b.multi-grain
c.whole-wheat
d.stone-ground
e.high fiber
Q:
The most highly fortified foods on the market are ____. a.frozen dinners b.imitation foods c.enriched breads d.breakfast cereals e.canned fruits and vegetables
Q:
Which nutrient is used to enrich grains? a.zinc b.folate c.protein d.calcium e.sodium
Q:
According to nutrition labeling laws, what two minerals must be listed on the package label as a percent Daily Value? a.calcium and iron b.zinc and phosphorus c.fluoride and chloride d.chromium and magnesium e.copper and potassium
Q:
A food label ingredient list reads in the following order: wheat flour, vegetable shortening, sugar, salt, and cornstarch. What item would be found in the SMALLEST amount in this food? a.salt b.sugar c.cornstarch d.wheat flour e.vegetable shortening
Q:
By law, a serving size on beverage food labels is ____. a.4-6 fluid ounces b.8 fluid ounces c.10-12 fluid ounces d.16 fluid ounces e.24 fluid ounces
Q:
The enrichment of grain products in the United States was initiated in the ____. a.1880s b.1900s c.1920s d.1940s e.1960s
Q:
A food scientist is developing a new and improved cereal bar. She consults with you to about the ordering of the ingredients on a food label. The ingredients are: Sugar: 30 g, Puffed wheat: 28 g, Dry milk powder: 5 g, Red food coloring: 35 mg, Salt: 2 g. What is the appropriate order in which to list these ingredients on the food label? a.sugar, puffed wheat, dry milk powder, salt, red food coloring b.red food coloring, salt, dry milk powder, puffed wheat, sugar c.dry milk powder, puffed wheat, red food coloring, salt, sugar d.puffed wheat, sugar, dry milk powder, salt, red food coloring e.sugar, salt, puffed wheat, dry milk powder, red food coloring
Q:
What term describes a food that resembles and substitutes for another food but is nutritionally inferior to it? a.faux food b.pseudo food c.imitation food d.food substitute e.fraudulent food
Q:
A meat described as "prime cut" means that it ____. a.has an extended shelf life b.usually carries a high price c.is served only in restaurants d.is higher in fat than other cuts of meat e.comes from animals raised organically
Q:
Which term is used to describe a cut of meat having a low fat content? a.Grade AA b.Select c.Prime d.Choice e.Grade A
Q:
Textured vegetable protein is usually made from ____. a.soybeans b.corn stalks c.a mixture of legumes d.cruciferous vegetables e.dark green, red, and orange vegetables
Q:
Cooking an 8-ounce raw steak will reduce the weight (ounces) to approximately ____ ounces. a.3 b.4 c.5 d.6 e.7
Q:
Which nutrient would be supplied in much greater amounts from whole-grain bread versus enriched bread? a.zinc b.folate c.riboflavin d.thiamin e.sodium
Q:
Food labels express the nutrient content in relation to a set of standard values known as the ____. a.Daily Values b.FDA Standards c.Dietary Reference Intakes d.Recommended Dietary Intakes e.USDA Intake Standards
Q:
According to nutrition labeling laws, the amounts of what two vitamins must be listed on the package label as a percent Daily Value? a.vitamins D and E b.vitamins A and C c.thiamin and riboflavin d.vitamin B6 and niacin e.vitamins E and K
Q:
Which statement describes a characteristic of food serving sizes? a.Serving sizes for most foods have not yet been established by the FDA b.The serving size for ice cream is 2 cups and the serving size for all beverages is 12 fluid ounces c.Serving sizes on food labels are not always the same as those of the USDA Food Patterns d.Serving sizes must be listed in common household measures, such as cups, or metric measures, such as milliliters, but not both e.Manufacturers are free to set their own serving sizes as long as they specify what the serving size is.
Q:
A food label that advertises the product as a "rich source of fiber" is an example of a ____. a.nutrient claim b.health claim c.weight reduction claim d.structure-function claim e.research-based claim
Q:
What is a feature of the Daily Values found on food labels? a.They are updated every two years as mandated by the USDA. b.They are expressed on a "per 1000-kcalorie intake" basis. c.They assist people in determining whether a food contains a little or a lot of a nutrient. d.They define a food as an excellent source of a nutrient if it contributes at least 50% of the dietary recommended intake. e.They assign grades of A, B, C, D, or F to foods.
Q:
What is a feature of the Nutrition Facts panel on a food label? a.Trans fat content is optional. b.Saturated fat must be listed. c.Naturally present sugars are excluded. d.Soluble and insoluble fiber must be listed separately. e.Unsaturated fats must be listed.
Q:
On a food label, the "% Daily Value" table compares key nutrients per serving for a person consuming how many kcalories daily? a.1200 b.1500 c.1800 d.2000 e.2400
Q:
Population groups such as sedentary older men, sedentary younger women, and active older women have a daily energy need of approximately ____ kcalories. a.1200 b.1500 c.1800 d.2000 e.2400
Q:
In vegetarians, the RDA is higher for ____. a.iron b.folate c.calcium d.vitamin A e.protein
Q:
Greg is trying to decide which brand of cereal to buy, but he is a somewhat confused by the health claims. Which statement represents the highest level of significant scientific agreement? a."This cereal promotes a healthy heart." b."This cereal supports heart health." c."This product contains whole grains, which have been proven to reduce the risk of heart disease and certain cancers." d."Very limited and preliminary scientific research suggests this product can reduce risk for cancers; FDA concludes that there is little scientific evidence supporting this claim." e."Anecdotal evidence demonstrates a clear relationship between consumption of this product and elimination of health risk factors."
Q:
According to the FDA, a food label that reads "improves memory" is an example of a ____. a.health claim b.Daily Value claim c.qualified health claim d.structure-function claim e.unsupported claim
Q:
Which feature is present in people who regularly eating meals based on tofu? a.They show less heart disease but more colon cancer than omnivores. b.They show evidence of marginal protein intake compared with omnivores. c.They have lower blood pressure levels than those eating meat. d.They have lower sodium intakes but blood pressure is similar to those eating red meat. e.They are virtually indistinguishable from meat eaters in terms of disease occurrence.
Q:
Which ingredient on a food label would be a source of protein? a.BHT b.tofu c.corn starch d.diglycerides e.high fructose corn syrup
Q:
Tempeh is made from ____. a.soybeans b.any legume c.fermented leafy vegetables d.fermented yellow vegetables e.wheat proteins
Q:
Which food items are consumed in the diet of a lactovegetarian? a.plant foods only b.eggs and plant foods only c.meat, eggs, and plant foods only d.milk products and plant foods only e.fish, eggs, and dairy only
Q:
What is a characteristic of structure-function claims on food labels? a.They are allowed only for unprocessed food. b.They can be made without any FDA approval. c.They must conform to guidelines of the "A" list of health claims. d.They must state the name of the disease or symptom for which a benefit is claimed. e.They can only be made based on peer-reviewed research.
Q:
What best characterizes a macrobiotic diet? a.It excludes all hot and salty foods. b.It permits inclusion of many non-organic foods. c.It represents a way of life rather than just a way of eating. d.It emphasizes abundant amounts of fish, fruits, nuts, and seeds. e.It is based on seasonally-available fruits, vegetables, grains, and game meats and fish.
Q:
Which statement describes a feature of iron nutrition in vegetarians? a.Vegetarians adapt to absorbing iron more efficiently. b.Iron utilization is inhibited by the high zinc content in grains c.The absorption of iron is low due to the high vitamin C intake. d.More iron deficiency is found in vegetarians than in people eating a mixed diet. e.There are no differences in iron intake or utilization in vegetarians.
Q:
Which statement characterizes vitamin B12 nutrition in vegetarians and vegans? a.Vitamin B12 in fortified cereals has low bioavailability. b.Vegan mothers need only infrequent intake of vitamin B12-fortified cereals. c.The vitamin B12 in fermented soy products may be present in an inactive form .d.Infants born to vegan mothers are resistant to the development of vitamin B12 deficiency. e.Vitamin B12 is problematic in vegetarians but not vegans.
Q:
What is typically a characteristic of a vegetarian diet? a.Fat intake is higher. b.Fiber intake is lower. c.Vitamin B12 intake is lower. d.Intakes of vitamins A and C are lower. e.Iron intake is higher.
Q:
Meat replacements consumed by vegans are often made of ____. a.soy b.fish c.eggs d.dairy e.poultry