Health Chapter 9

Front 1

In the United States, which of the following factors does NOT affect most people's choices about dietary intake?

A.Cultural traditions

B.Limited food supply

C.Convenience

D.Advertising

Back 1

limited food supply

Front 2

A healthy diet should

Back 2

be adequate in energy, nutrients, and fiber.

Front 3

Foods that contain mainly fat and/or sugar and have little or no nutritional value, such as ice cream and soda, are said to consist of

Back 3

empty calories

Front 4

What percentage of a person's body weight is water?

Back 4

50% to 60%

Front 5

High-fiber diets can help decrease the risk of all of the following EXCEPT

A.heart disease.

B.fibromyalgia.

C.colon cancer.

D.obesity.

Back 5

fibromyalgia

Front 6

The mineral necessary for the regulation of blood and body fluids is

Back 6

sodium

Front 7

A vegetarian who eats dairy products and eggs is called a

Back 7

lacto-ovo vegetarian.

Front 8

The safest way to thaw frozen foods is

Back 8

in the refrigerator.

Front 9

The average American consumes more than half their calories from junk food.

Back 9

false

Front 10

Iron deficiency anemia is characterized by feeling tired and run down.

Back 10

true

Front 11

Which of the following best describes appetite?

A. It is more psychological than physiological.

B.It has the social meaning attached to food.

C.It is not triggered by smells or taste.

D.It is the same as hunger.

Back 11

it is more psychological than physiological

Front 12

Which of the following is true about calories?

A. Calories are a unit of measure of the energy obtained from food.

B.Calories are one of the basic nutrient groups.

C.Caloric needs stay about the same during various life stages.

D.Restricted-calorie diets are always safe.

Back 12

calories are a unit of measure of the energy obtained from food

Front 13

Which type of proteins contain all nine essential amino acids?

Back 13

complete

Front 14

What is the difference between a portion and a serving?

Back 14

A serving is the recommended amount to be consumed, and a portion is the amount you choose to eat.

Front 15

Nutrients are

Back 15

he compounds in food that the body requires to sustain proper functioning.

Front 16

Which of the following foods is the most nutrient-dense?

A. bowl of ice cream

B. A glass of whole milk

C. A glass of low-fat milk

D.A stick of butter

Back 16

a glass of low-fat milk

Front 17

Which of the following is NOT true about fiber?

A.It is the indigestible portion of plant foods.

B.It helps move foods through the digestive system.

C.It adds bulk to the diet.

D.It is the digestible portion of plant foods.

Back 17

it is the digestible portion of plant foods

Front 18

Which of the following foods is an example of a complete protein?

A.Tofu

B.Pinto beans

C.Peanuts

D.Chicken breast

Back 18

chicken breast

Front 19

The complex carbohydrate form of a sugar that is stored in the liver and muscles is

Back 19

glycogen

Front 20

Which type of fiber dissolves in water and can be digested by bacteria in the colon?

Back 20

soluble

Front 21

All of the following are good sources of complex carbohydrates EXCEPT

A. spinach.

B.carrots.

C.oatmeal.

D.milk.

Back 21

milk

Front 22

The ideal cholesterol ratio for an individual would include

Back 22

high HDL and low LDL

Front 23

When liquid oils are hydrogenated,

Back 23

trans fats are produced

Front 24

Minerals that the body needs in very small amounts are

Back 24

trace minerals

Front 25

The most common nutrient deficiency in the world is

Back 25

iron deficiency

Front 26

The chief function of this mineral in the body is to make teeth resistant to decay and bones resistant to mineral loss.

Back 26

fluoride

Front 27

Which of the following could be included in a vegan diet?

A.Apples

B.Eggs

C.Fish

D.Raw milk

Back 27

apples

Front 28

To ensure safety, leftovers that have been properly wrapped and refrigerated should be eaten within

Back 28

three days

Front 29

An increase in the spread of food-borne illness could be attributed to all of the following EXCEPT

A. the inadvertant introduction of pathogens into new geographic regions.

B.insufficient education about food safety.

C.the globalization of the food supply.

D.increased consumption of locally grown or raised food.

Back 29

increased consumption of locally grown or raised food

Front 30

According to the criteria set by the USDA, which of the following would be an appropriate label for an apple grown without synthetic pesticides, chemicals, or hormones?

Back 30

Made with organic ingredients

Front 31

The science that studies food and nourishment, including food composition and the physiological effects of food on the body is

Back 31

nutrition

Front 32

What proportion of people avoid something in their diet because they think they are allergic to it?

Back 32

about 1/3

Front 33

Common food allergens include all of the following EXCEPT

A.peanuts.

B.green beans.

C.eggs.

D.milk.

Back 33

green beans

Front 34

Individuals need more protein if they are pregnant, fighting off a serious infection, or recovering from surgery or burns.

Back 34

true

Front 35

Many processed foods contain high amounts of sugar.

Back 35

true

Front 36

Fats should make up less than 10% of daily calories consumed.

Back 36

False

Front 37

Simple sugars provide short-term energy.

Back 37

true

Front 38

Eating yogurt is a scientifically proven method to benefit from probiotics' ability to optimize the bacterial environment in the intestines.

Back 38

false

Front 39

Antioxidants have been scientifically proven to slow the aging process.

Back 39

false

Front 40

Food allergy and food intolerance mean the same thing.

Back 40

false