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135 Cards in this Set
- Front
- Back
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Which of the five leading causes of death in the U.S. is not related to diet?
a. Cancers b. Heart disease c. Strokes d. Chronic lung disease |
d. Chronic lung disease |
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The U.S. Department of Health and Human Services sets specific _____-year objectives to guide national health promotion efforts. |
10 |
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Which of the following is NOT a nutrient?
a. water b. fat c. energy d. minerals |
c. energy |
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Eating an 18-ounce steak for dinner would be a violation of which of the characteristics of a healthy diet?
a. Adequacy b. Moderation c. Balance d. Variety |
b. Moderation |
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Why is dietary variety important?
a. A varied diet ensures that foods will be consumed in moderation. b. Dietary variety ensures that a diet will be balanced. c. A varied diet ensures that the diet includes the lesser-known nutrients as well as a variety of beneficial nonnutrients. d. Consuming a varied diet is not important. |
c. A varied diet ensures that the diet includes the lesser-known nutrients as well as a variety of beneficial nonnutrients. |
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What is a hypothesis?
a. A guess b. A tentative answer c. A comprehensive explanatory system d. A type of photochemical |
b. A tentative answer |
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Which of these types of studies would provide the most reliable information regarding the impact a nutrient has on health?
a. A case study b. A laboratory study c. An epidemiological study d. An anecdotal study |
b. A laboratory study |
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A person who is not considering a behavior change and has no interest of changing because they see no problems with their current behavior is in which stage of behavior change?
a. precontemplation b. preparation c. contemplation d. maintenance |
a. precontemplation |
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Foods that are richly endowed with nutrients relative to their energy contents are said to be:
a. energy dense b. nutrient dense c. calorie dense d. adequate |
b. nutrient dense |
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Which of these individuals is most likely to be the source of the most accurate nutrition information?
a. Nutritionist b. Quack c. Nutrition counselor d. Registered dietitian |
d. Registered dietitian |
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True or False? Diet is the most influential lifestyle habit for your health. |
False |
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True or False? Vitamin and mineral supplements are necessary in a person's diet because they give you extra energy. |
False |
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True or False? Behavior change is simple once someone has the knowledge about what behaviors they need to change. |
False |
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True or False? Both heart disease and cancer are due to genetic causes, and diet cannot influence whether they occur. |
False |
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Some conditions, such as ________, are almost entirely nutrition related.
a. cancer b. Down syndrome c. iron-deficiency anemia d. sickle-cell anemia |
c. iron-deficiency anemia |
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The nutrition objectives for the nation, as part of Healthy People 2020,
a. envision a society in which all people live long, healthy lives. b. track and identify cancers as a major killer of people in the U.S. c. set U.S. nutrition - and - weight related goals, one decade at a time d. a and c |
d. a and c |
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According to a national 2010 health report,
a. most people's diets lacked enough fruits, vegetables, and whole grains. b. most people were sufficiently physically active. c. the number of overweight people was declining. d. the nation had fully met the previous Healthy People objectives. |
a. most people's diets lacked enough fruits, vegetables, and whole grains. |
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Energy-yielding nutrients include all of the following except ___________.
a. vitamins b. carbohydrates c. fat d. protein |
a. vitamins |
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Organic nutrients include all of the following except ____________.
a. vitamins b. carbohydrates c. fat d. protein |
a. vitamins |
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True or False? Both carbohydrates and protein have 4 calories per gram. |
True |
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One of the characteristics of a nutritious diet is that the diet provides no constituent in excess. This principle of diet planning is called __________.
a. adequacy b. balance c. moderation d. variety |
c. moderation |
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Which of the following is an example of a processed food?
a. carrots b. bread c. nuts d. watermelon |
b. bread |
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True or False? People most often choose foods for the nutrients they provide. |
False |
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Studies of populations in which observation is accompanied by experimental manipulation of some population members are referred to as ___________.
a. case studies b. intervention studies c. laboratory studies d. epidemiological studies |
b. intervention studies |
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An important national food and nutrient intake survey, called What We Eat in America, is part of:
a. NHANES b. FDA c. USDA d. none of the above |
a. NHANES |
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True or False? Behavior change is a process that takes place in stages. |
True |
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True or False? A person who is setting goals in preparation for a behavior change is in a stage called Precontemplation. |
False |
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A slice of peach pie supplies 357 calories with 48 units of vitamin A; one large peach provides 42 calories and 53 units of vitamin A. This is an example of _______________.
a. calorie control b. nutrient density c. variety d. essential nutrients |
b. nutrient density |
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A person who wishes to meet nutrient needs while not overconsuming calories is wise to master:
a. the concept of nutrient density b. the concept of carbohydrate reduction c. the concept of nutrients per dollar d. French cooking |
a. the concept of nutrient density |
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These "red flags" can help to identify nutrition quackery:
a. enticingly quick and simple answers to complex problems. b. casts suspicion on the regular food supply. c. offers solid support and praise from users. d. all of the above |
d. all of the above |
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True or False? In this nation, stringent controls make it difficult to obtain a bogus nutrition credential. |
False |
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Nutrition is: |
the science of food and how the body utilizes it. |
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Food: |
- Medically, any substance that the body can take in and assimilate that will enable it to stay alive and grow. - The carrier of nourishment |
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Leading Causes of Death in the U.S.: Which ones are related to Nutrition?
1. Heart Disease 2. Cancers 3. Chronic lung disease 4. Strokes 5. Accidents 6. Alzheimer's disease 7. Diabetes mellitus 8. Pneumonia and influenze 9. Kidney disease 10. Suicide |
1. Heart Disease 2. Cancers 4. Strokes 7. Diabetes mellitus |
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Chronic diseases all have a connection to _________________. |
Poor diet. |
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Genome: |
The full complement of genetic information in the chromosomes of a cell. |
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Each decade, the _______________________________ sets health and nutrition objectives for the nation. |
U.S. Department of Health and Human Services |
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Energy: |
The capacity to do work. |
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The energy in food is called __________ energy. It can be converted to mechanical, electrical, thermal, or other forms of energy in the body. |
chemical |
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Food energy is measured in __________. |
calories |
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The energy that fuels the body's work comes indirectly from the sun by way of __________. |
plants |
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Nutrients: |
Components of food that are indispensable (absolutely necessary) to the body's functioning. |
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________ provide energy, serve as building material, help maintain or repair body parts, and support growth. |
Nutrients |
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The body requires six kinds of nutrients: 1. 2. 3. 4. 5. 6. |
1. Water 2. Carbohydrate 3. Fat 4. Protein 5. Vitamins 6. Minerals |
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Which of the 6 nutrients are organic? (contain carbon) |
1. Carbohydrate 2. Fat 3. Protein 4. Vitamins |
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Which of the 6 nutrients are energy-yielding (macronutrients)? Which two are especially important? How does protein perform double duty? |
1. Carbohydrate** 2. Fat** 3. Protein
Protein: 1) provides energy 2) provides materials that form structures and working parts of body tissues
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Gram: |
A unit of weight.
1 gram is the weight of a cubic centimeter or milliliter of water under defined conditions of temperature and pressure.
About 28g = 1 ounce. |
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What is the most important nutrient? Why? |
Water because it is constantly lost from the body and must constantly be replaced. |
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Vitamins and minerals are called ______________ because they are needed in smaller amounts. |
micronutrients |
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The energy a person consumes in a day's meals comes from these 3 energy-yielding nutrients:
1. 2. 3. How much energy do each of these provide? |
1. Carbohydrate (4 cal/g) 2. Fat (9 cal/g) 3. Protein (4 cal/g) |
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_________ and __________ provide no energy to the body. |
Vitamins and Minerals |
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All vitamins and minerals act as _____________: the vitamins and minerals assist in all body processes: digesting food, moving muscles, disposing of wastes, growing new tissues, healing wounds, obtaining energy from carbs, fat, and protein; and participating in every other process necessary to maintain life. |
regulators |
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Some of the nutrients are ____________, meaning that if you do not ingest them, you will develop deficiencies; the body cannot make these nutrients for itself. These types of nutrients are found in all 6 classes of nutrients. |
essential |
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- Calories: How food ________ is measured. "The amount of heat energy needed to raise the temperature of one kilogram of water by ____." - Food scientists measure food energy in ___________, units of heat. - The most energy-rich of the nutrients is _____ which as _____ calories per gram. |
energy 1 degree C kilocalories fat; 9 |
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Dietary Supplements: |
Pills, liquids, or powders that contain purified nutrients or other ingredients. |
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The digestive organs release ___________ in response to food, and these send messages to the brain that bring the eater a feeling of satisfaction. |
hormones |
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In addition to their nutrients, foods contain _______________: compounds that confer color, taste, and other characteristics of foods.
Some may be _________ food components that interact with metabolic processes in the body and may affect disease risks. |
phytochemicals
bioactive |
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Whole foods:
Ex:
These foods have been called:
These foods are generally considered to form the basis of a nutritious diet. |
Foods that have been around for a long time.
Ex: Vegetables, fruits, meats, milk, grains.
basic, unprocessed, natural, farm foods |
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Enriched/Fortified foods: |
Foods to which nutrients have been added. |
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Processed foods: |
Foods subjected to any process, such as milling, alteration of texture, addition of additives, cooking, or others. |
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Functional foods: |
A marketing term coined to identify those foods containing substances, natural or added, that might lend protection against chronic diseases. |
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Five characteristics of a nutritious diet:
1. 2. 3. 4. 5. |
1. Adequacy 2. Balance 3. Calorie control 4. Moderation 5. Variety |
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Factors driving food choices by U.S. Consumers: 1. 2. 3. Convenience 4. Advertising 5. Availability 6. Cost 7. Habit 8. Weight |
1. Taste 2. Price |
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The Scientific Method: 1. Observation & Question 2. Hypothesis & Prediction 3. Experiment 4. |
1. Observation & Question 2. Hypothesis & Prediction 3. Experiment 4. Result & Interpretations 5. -Hypothesis Supported: Theory -Hypothesis NOT supported: new obseration & questions (start over) |
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When scientists do experiments and they have ruled out some possibilities and found evidence for others, they submit their findings to _________________ composed of other scientists who try to pick the findings apart. |
board of reviewers |
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What you can expect to find inside a research article:
1. 2. 3. 4. 5. 6. 7. |
1. Abstract 2. Introduction 3. Review of literature 4. Methodology 5. Results 6. Conclusion 7. References |
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Controlled clinical trial: |
A research study design that often revisals effects of a treatment on human beings. (Some people receive the treatment, others a Placebo.) |
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Eyesight depends upon sufficient vitamin ___. |
A |
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NHANES: __________________________.
A national nutrition research project that provides data on U.S. food consumption and nutrient status.
Involves: 1) asking people what they have eaten 2) recording measures of their health status |
National Health and Nutrition Examination Surveys |
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nutrient density: |
a measure of nutrients provided per calorie of food. |
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The stages of behavior change: 1. 2. 3. 4. 5. 6. |
1. Precontemplation 2. Contemplation 3. Preparation 4. Action 5. Maintenance 6. Adoption/Moving On |
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Nutrient Density vs. Empty Calorie
Nutrient dense foods: Contain high levels of __________ with relatively low levels of ___________.
Empty Calories: Contain low levels of _____________ with relatively high levels of __________. |
essential nutrients;kilocalories (energy)
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What are Empty Calories? |
Added sugars and solid fats. |
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MyPlate.gov suggests:
Grains: Fruits: Vegetables: Milk, Yogurt, and Cheese: Meat, Poultry, Fish, Legumes, Eggs, and Nuts: Oils: |
- Grains: Make at least half your grains whole. - Fruits: Consume a variety; no more than half of the recommended intake as fruit juice - Vegetables: Choose a variety; Choose from all five subgroups several times a week - Milk, Yogurt, Cheese: Make fat-free or low-fat choices. - Meat, Poultry, Fish, Legumes, and Nuts: Make lean or low-fat choices. Prepare them with little, or no, added fat. |
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Four Categories of Dietary Reference Intakes (DRI):
1. 2. 3. 4.
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1. Recommended Dietary Allowances (RDA): Generous recommendations well founded by research 2. Adequate Intakes (AI): Generous recommendations not as conclusively proven by research 3. Tolerable Upper Limits (UL): Upper limit that should be ingested 4. Estimated Average Requirements (EAR): Minimum need that covers only 50% of population |
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Goals of the DRI Committee: 1. 2. 3. |
1. Setting recommended intake values (RDA and AI)
2. Facilitating nutrition research and policy (EAR)
3. Establishing safety guidelines (UL) (To identify potentially hazardous levels of nutrient intakes) |
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Bottom line for DRI interpretation: - Below EAR: - Between RDA and EAR:
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- Below EAR: very likely intake needs to be improved. - Between RDA and EAR: probably needs to be improved |
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Basic Food Label Concepts: - Daily Value: etc.
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- Daily Value: daily goal or standard for specific nutrients/substances (sometimes based on DRI values, but not the same)
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Interpretation of Daily Value:
5% DV or less: 10-19% DV: 20%+: |
5% DV or less: LOW in the nutrient 10-19% DV: "good" in the nutrient 20%+ "rich" in the nutrient |
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Low fat: Low sodium: High fiber: |
Low fat: 3g or less Low sodium: 140mg or less High fiber: 5g or more |
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*Reliable Sources of Nutrition Information: - Academy of Nutrition and Dietetics - United States Department of Agriculture - American Heart Association - Landmark studies |
fdfd |
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A finding that has stood up to repeated rigorous testing may become a ____________. |
theory |
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False or misleading information regarding the promotion of nutritional supplements, products, or diets is called ______________.
Who is most readily affected? - - - - |
Food Quackery
- Athletes - Elderly - Individuals with incurable diseases - Teenagers |
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*Food Quackery: Signs of Reliability:
- Affiliation with the previous groups mentioned - .gov or .edu tags on websites address - Websites link with reputable groups - Site does not charge for access - Site does not sell a product or potion |
fdfd |
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*Food Quackery: Where should Food Quackery be reported? - Better Business Bureau - Consumers Union - American Council on Science and Health - National Council Against Health Fraud - Postmaster |
fjdkfjd |
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A key message of the Choose My Plate daily guide is that fruits and vegetables should comprise about _______ of the plate.
a. one quarter b. one third c. one half d. two thirds |
a. one quarter (fruits) c. one half (vegetables) |
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According to the Choose My Plate daily guide, the milk group provides rich sources of the following nutrients EXCEPT:
a. Vitamin A b. Vitamin D c. riboflavin d. iron |
a. Vitamin A d. iron |
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Based upon the Choose My Plate model, the fruit group provides rich sources of the following nutrients EXCEPT:
a. vitamin A b. folate c. riboflavin d. potassium |
c. riboflavin |
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Key messages that are stressed in the Choose My Plate model include:
a. eat mostly "green" b. enjoy food, eat less c. drink sugary beverages in moderation d. eat half your grains whole |
b. enjoy food, eat less d. eat half your grains whole |
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According to the Dietary Guidelines for Americans, one alcoholic beverage is defined as:
a. 5 ounce wine b. 24 ounce beer c. 3 ounces Wild Turkey whiskey d. 4 jello shooters |
a. 5 ounce wine |
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AI/RDA levels are set generously. Therefore, one can assume adequate intake if ___% of the rec is consumed.
a. 10 b. 25 c. 50 d. 75 |
d. 75 |
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In order to eat "high fiber", one should choose cereals which contain at least ____ grams of fiber per serving.
a. 2 b. 3 c. 4 d. 5 |
d. 5 |
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The Daily Reference Intake tables include recommendations for:
a. Adequate intakes (AI) b. Recommended Dietary Allowances (RDA) c. Estimated Average Requirements (EARS) d. Upper Limits (UL) e. All of the above |
e. All of the above |
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ALL of the following are serving equivalents of 3 ounces of ground beef EXCEPT:
a. 3 eggs b. 3 Tablespoons of peanut butter c. 3/4 cup black beans d. 1 ounce nuts |
d. 1 ounce nuts |
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I am eating ALL the subcategory of vegetables as I consume: carrots, baked potato, spinach, and:
a. beets b. onions c. lentils d. sweet potato |
c. lentils |
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An example of "empty kilocalories" would be:
a. strawberry preserves b. raisins c. sour cream d. coffee |
a. strawberry preserves |
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Which of the following causes of death in the United States is related to nutrition?
a. Alzheimer's disease b. pneumonia and influenza c. suicide d. strokes |
d. strokes |
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Which of the following classes of nutrients contains only hydrogen and oxygen?
a. fat b. carbs c. protein d. water |
d. water |
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Nutrition and body weight objectives for the Nation as outlined in Healthy People 2020 recommend increases in all of the following, EXCEPT:
a. the intake of vegetables, fruits, and whole grains in the diet of those aged 2+ b. the blood lead levels in children. c. the number of schools offering breakfast. d. the proportion of infants who are breastfed. |
b. the blood lead levels in children. |
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Which of the following reasons for choosing foods assigns a high priority to nutritional health?
a. social pressure b. weight c. availability d. advertising |
b. weight |
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All of the following are generally responsibilities of a registered dietitian EXCEPT:
a. shopping and preparing food for the client. b. communicating with physicians about clients' needs. c. monitoring clients' nutrient intakes. d. assessing a client's nutrition status. |
a. shopping and preparing food for the client. |
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Studies of populations in which correlations between dietary habits and disease incidence may be found are referred to as:
a. intervention studies b. laboratory studies c. case studies d. epidemiological studies |
d. epidemiological studies |
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A scoop of premium ice cream has 5g protein, 21g carbs, and 22g fat. How many total calories would this provide?
a. 104 b. 48 c. 192 d. 302 |
d. 302 |
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The first step in setting up a scientific experiment is to:
a. draw conclusions b. summarize the data c. ask a specific question to be answered d. formulate a hypothesis |
c. ask a specific question to be answered |
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One of the characteristics of a nutritious diet is that the diet provides a number of food types in proportion to each other. This principle of diet planning is called:
a. moderation b. variety c. adequacy d. balance |
d. balance |
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Foods that might lend protection against chronic diseases by way of the nutrients or nonnutrients they contain are known as:
a. functional foods b. natural foods c. processed foods d. staple foods |
a. functional foods |
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A lengthy advertisement in a magazine that reads like a feature article, but is written for the purpose of touting the virtues of a produce is an example of which type of quackery?
a. Informercial b. Advertorial c. Fake credentials d. Anecdotal evidence |
b. Advertorial |
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Which of the following agencies is NOT actively engaged in nutrition policy, research, and monitoring?
a. Environment Protection Agency (EPA) b. U.S. Food and Drug Administration (FDA) c. Centers for Disease Control and Prevention (CDC) d. Department of Health and Human Services (DHHS) |
a. Environment Protection Agency (EPA) |
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A food to which nutrients have been added is known as a:
a. basic food b. fast food c. fortified food d. processed food |
c. fortified food |
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All of the following are correct concerning elemental diets EXCEPT:
a. they help recovery from nutrient deficiencies b. their precise chemical composition is known c. they are superior to a sound diet of real foods d. they are administered to severely ill people |
c. they are superior to a sound diet of real foods |
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The ________ is the complete set of genetic information in the chromosomes of a cell.
a. genomic b. gene pool c. gene d. genome |
d. genome |
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Which of the following is NOT a nutrient?
a. water b. phytochemical c. protein d. carbohydrate |
b. phytochemical |
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Michelle has started reading books on weight loss and fitness and has recently limited her sugary snack consumption. Michelle is in which stage of change?
a. Maintenance b. Precontemplation c. Contemplation d. Preparation |
d. Preparation |
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In an intervention study, the group that receives a placebo is usually referred to as the:
a. control group b. sham group c. experimental group d. blind group |
a. control group |
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The foods that offer the most nutrients per calorie are the:
a. fruits b. vegetables c. breads d. meats |
b. vegetables |
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A famous actor praises a vitamin's ability to keep his skin looking younger. This would be an example of which type of quackery?
a. Persecution claims b. Fake credentials c. A testimonial d. Suspicions about the food supply |
c. A testimonial |
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Which of the following common lifestyle habits is more influential with your health than nutrition?
a. smoking and tobacco use b. sleep c. physical activity d. stress |
a. smoking and tobacco use |
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All of the following nutrients are organic, EXCEPT:
a. fats b. vitamins c. water d. carbohydrates |
c. water |
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1 ounce = about ____ grams |
28 |
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Which of the following diseases is least likely to be at least partially due to lifestyle factors?
a. Iron deficiency anemia b. Osteoporosis c. Hemophilia d. Hypertension |
c. Hemophilia
(Of the choices listed here, it is the least influenced by lifestyle factors such as diet) |
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The publication released by the U.S. Department of Health and Human Services every 10 years with objectives to guide national health promotion efforts is called:
a. Healthy People b. NHANES c. Nutrition Reviews d. Food Safety and Disease Prevention |
a. Healthy People |
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Which of the following is the most energy-rich nutrient?
a. fat b. water c. vitamins d. carbohydrate |
a. fat |
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What is the definition of an omnivore?
a. A person who only eats animal flesh. b. A person who does not eat animal flesh. c. An overview of a scientific study. d. A person who eats both plants and animal products. |
d. A person who eats both plants and animal products. |
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What is a theory?
a. A tentative explanation b. A guess c. A type of experiment d. An explanation of an observation or phenomenon that has been supported by numerous studies |
d. An explanation of an observation or phenomenon that has been supported by numerous studies |
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You are lethargic, suffering from memory loss, and have bleeding gums. Which type of study would be best suited to identifying a specific cause of your illness?
a. A case study b. An epidemiological study c. A laboratory study d. An intervention study |
A. A case study |
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Which of the following is the most nutrient dense food for calcium?
a. cottage cheese b. ice cream c. cream cheese d. fat-free milk |
d. fat-free milk |
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A good source of scientific information is unlikely to support the conclusions it presents with _______.
a. data b. laboratory experiments c. a review of the literature d. testimonials |
d. testimonials |
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True or False? The most successful goals are set for overall outcomes such as 'weight loss'. |
False
(The most successful goals are those set for specific behaviors. Ex: setting small achievable goals regarding dietary intake and physical activity to achieve a 10 pound weight loss will help increase a person's success in losing those 10 lbs.) |
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True or False? Excess intake of nutrients is a form of malnutrition and can take a toll on health over time. |
True
(Malnutrition includes deficiencies, imbalances, and excesses of nutrients.) |
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Describe nutrition's effect on various chronic diseases. |
Chronic diseases have a connection with poor diet.
- Heart Disease - diabetes - some cancers - dental disease - adult bone loss |
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Name the 6 essential nutrients, including which ones are energy-yielding. |
1. Carbohydrate 2. Fat 3. Protein 4. Water 5. Minerals 6. Vitamins |
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Empty calories are:
They contain low levels of ______ and high levels of ______. |
Added sugars & solid fats
essential nutrients; kilocalories |
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What are the ABC's of good nutrition? |
1. Adequacy 2. Balance 3. Calorie control 4. Variety 5. Moderation |
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Discuss the overall objective of MyPlate.gov. |
1) To help people age 2+ achieve & sustain a healthy weight 2) To help them consume a diet of nutrient-dense foods & beverages |
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Name each guideline of the Dietary Guidelines for Americans.
1) 2) 3) 4) |
1) Balance calories to manage a healthy body weight. 2) Increase intakes of certain nutrient-dense foods. 3) Reduce intakes of certain foods & food components. 4) Build a healthy eating pattern. |
