Question
Question 1 (1 point)
Which nutrient contains the most calories per gram?
Question 1 options:
A) vitamins
B) lipids
C) carbohydrates
D) protein
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Question 2 (1 point)
Carbohydrates, proteins, and lipids are considered
Question 2 options:
micronutrients
macronutrients
antioxidants
free radicals
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Question 3 (1 point)
Which is a fat-soluble vitamin?
Question 3 options:
calcium
B6
C
D
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Question 4 (1 point)
Which type of research study compares disease rates among population groups, and attempts to identify related conditions or behaviors?
Question 4 options:
placebo
clinical trial
case control
epidemiological
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Question 5 (1 point)
Which is not a “red flag” of inaccurate or exaggerated science?
Question 5 options:
recommendations made to help sell a product
recommendations that promise a quick fix
recommendations from a peer-reviewed journal
simplistic conclusions drawn from a single study
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Question 6 (1 point)
6.The starches and sugars found in grains, vegetables, legumes, and fruits are
Question 6 options:
carbohydrates
lipids
inorganic compounds
phytochemicals
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Question 7 (1 point)
A research study is said to be double-blind if
Question 7 options:
a change that reflects the participants’ expectations is observed
the subject knows that he/she is receiving two treatments during the experiment
neither the subjects nor the investigators know which study group is receiving the placebo
the placebo has two possible effects on the study group
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Question 8 (1 point)
One example of a chemical in food that is not a nutrient is
Question 8 options:
fiber
vitamin C
starch
magnesium
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Question 9 (1 point)
The six classes of nutrients in foods are carbohydrates, lipids, proteins, vitamins, minerals, and water
Question 9 options:
True
False
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Question 10 (1 point)
The study of how different foods can interact with genes to alter a person’s risk of developing a chronic disease is called nutrigenomics
Question 10 options:
True
False
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Question 11 (1 point)
Described as a set of people being studied to evaluate the effect of an event, substance, or technique
Question 11 options:
Correlations
Experimental group
Case control studies
Nutrigenomics
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Question 12 (1 point)
Proteins are organic compounds made of smaller building blocks called
Question 12 options:
Fatty acids
Carbohydrates
Glycerol
Amino Acids
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Question 13 (1 point)
Substances in plants that may possess health-protective effects, even though they are not essential for life
Question 13 options:
Phytochemicals
Antioxidants
Macronutrients
Micronutrients
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Question 14 (1 point)
In a study of how vitamin E may reduce the risk of cardiovascular disease, one group was given a placebo, and the other group was given vitamin E supplements. The group that received the placebo was the
Question 14 options:
control group
experimental group
double-blind group
hypothetical group
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Question 15 (1 point)
Protein, fat, and ___________ are the macronutrients.
Question 15 options:
Lipids
Vitamins
antioxidants
carbohydrates
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Question 16 (1 point)
The _____ are the maximum levels of daily nutrient intakes that are unlikely to pose health risks to almost all individuals in the group for whom they are designed
Question 16 options:
Tolerable Upper Intake Level(s)
The Recommended Daily Allowance
Adequate Intake
Estimated Average Requirements
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Question 17 (1 point)
The nutrient intake level estimated to meet the needs of 50% of the individuals in a life-stage and gender group is known as
Question 17 options:
Recommended Dietary Allowance (RDA)
Tolerable Upper Intake Level (ULs)
Adequate Intake (AI)
Estimated Average Requirement (EAR)
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Question 18 (1 point)
What components of a food label can help consumers compare the amounts of nutrients in a food to the amount of that nutrient that is recommended for consumption each day?
Question 18 options:
Upper Tolerable Limits
Ingredient List
Daily Values
Recommended Dietary Allowance
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Question 19 (1 point)
Which nutrient is not required to be posted on the Nutrition Facts panel?
Question 19 options:
carbohydrates
fats
water
some selected vitamins such as vitamin A and C
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Question 20 (1 point)
Percent Daily Values (%DV) represent a _______ calorie/day diet.
Question 20 options:
1,500
2,000
2,200
2,500
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Question 21 (1 point)
Ingredients on food labels should be listed in order of
Question 21 options:
highest concentration to lowest concentration
carbohydrates, fats, and proteins
descending order by weight
fats, carbohydrates, and proteins
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Question 22 (1 point)
Health researchers have discovered links between diet and high blood pressure, cancer, and heart disease
Question 22 options:
True
False
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Question 23 (1 point)
Chronic diseases such as heart disease, cancer, stroke, and diabetes have all been linked to over nutrition
Question 23 options:
True
False
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Question 24 (1 point)
Compared to a baked potato, French fries are more nutrient dense.
Question 24 options:
True
False
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Question 25 (1 point)
What best describes the term balance as part of menu planning
Question 25 options:
selecting a variety of foods at each meal
selecting foods that are high in calories only at one meal
planning more of a plant-based diet
consuming enough, but not too much from all of the different food groups
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Question 26 (1 point)
Foods high in nutrient density are those that provide substantial amounts of vitamins and minerals and relatively few calories
Question 26 options:
True
False
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Question 27 (1 point)
The following is an example of a health claim:
Adequate calcium and vitamin D along with regular exercise may reduce the risk of osteoporosis
Question 27 options:
True
False
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Question 28 (1 point)
The following are all examples of a nutrient content claim for a “free food” on a food label- fat-free, bug-free, sodium –free and calorie-free.
Question 28 options:
True
False
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Question 29 (1 point)
Vitamin C prevents scurvy is an example of a structure/function claim.
Question 29 options:
True
False
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Question 30 (1 point)
The three types of claims allowed on a food label or dietary supplement are nutrient content claims, health claims and cures of disease claims
Question 30 options:
True
False
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Question 31 (1 point)
A food that may provide a health benefit beyond basic nutrition is known as a
Question 31 options:
free radical
functional food
direct additive
indirect additive
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Question 32 (1 point)
What best describes a short-lived, highly reactive chemical that can have detrimental effects on cells?
Question 32 options:
free radical
functional food
direct additive
indirect additive
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Question 33 (1 point)
A substance continually produced in our cells that, over time, may cause damage to DNA and other important cell structures is known as a
Question 33 options:
free radical
functional food
direct additive
indirect additive
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Question 34 (1 point)
Substances in plants that help resist the attacks of bacteria and fungi, the ravages of free radicals, and increased levels of ultraviolet light from the sun are
Question 34 options:
free radicals
phytochemicals
indirect additives
alternative medicine
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Question 35 (1 point)
Substances added to foods for a specific purpose are called _____________.
Question 35 options:
supplements
direct additives
phytochemicals
free radicals
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Question 36 (1 point)
Calcium-fortified orange juice, breakfast cereal fortified with folic acid, and yogurt with live active cultures are all examples of
Question 36 options:
foods enhanced with functional ingredients
examples of regulatory issues for functional foods
examples of indirect additives
all of the above are true
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Question 37 (1 point)
The therapeutic use of herbs and other plants to promote health and treat disease is called
Question 37 options:
Herbal therapy (phytotherapy)
Megadosing
Macrobiotic dieting
Orthomolecular medicine
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Question 38 (1 point)
Lycopene is commonly found in
Question 38 options:
garlic
tomato sauce
yogurt
toothpaste
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Question 39 (1 point)
True or False? Garlic contains sulfur compounds that may increase heart disease risk.
Question 39 options:
True
False
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Question 40 (1 point)
True or False? Phytochemicals are complex plant chemicals that are essential for human life.
Question 40 options:
True
False
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Question 41 (1 point)
True or False? Structure/function claims must be based on a food’s nutritive value.
Question 41 options:
True
False
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Question 42 (1 point)
True or False? Health care professionals often discourage moderate nutrient supplementation for people with elevated nutrient needs.
Question 42 options:
True
False
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Question 43 (1 point)
True or False? Phytochemicals help neutralize free radicals.
Question 43 options:
True
False
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Question 44 (1 point)
True or False? Dietary supplements can include vitamins, minerals, animo acids, carotenoids, bioflavonoids, and probiotics.
Question 44 options:
True
False
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Question 45 (1 point)
True or False? Under FDA guidelines, a functional food’s label may have a nutrient content claim, health claim, or structure/function claim.
Question 45 options:
True
False
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Question 46 (1 point)
True or False? A structure/function claim describes the link between a nutrient and a deficiency disease, and can base claims on their own review and interpretation of the scientific literature
Question 46 options:
True
False
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Question 47 (1 point)
True or False? Like food labels, supplement labels have both mandatory and optional information
Question 47 options:
True
False
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Question 48 (1 point)
True or False? Excesses of some nutrients can create deficits of other nutrients.
Question 48 options:
True
False
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Question 49 (1 point)
Soybeans and soy products are a good source of the two isoflavonesdaidzein and genistein.
Question 49 options:
True
False
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Question 50 (1 point)
Two useful questions to ask when you visit a health information Web site are:
1) Who runs the site?
2) Why have they created the site?
Question 50 options:
True
False
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