Pon T1

Government scientists have calculated that a poor diet combined with a lack of sufficient physical
activity accounts for 300.000 deaths due to heart disease, cancer and diabetes each year. Which of
the following terms best describes this statement?
A) double blind
B) risk factor
C) placebo
D) chronic
2 Carbohydrates, lipids, and proteins all contain carbon, hydrogen, and oxygen. Which one also
contains nitrogen?
A) carbohydrates.
B) lipids.
C) proteins.
D) none of the above.
3A function of carbohydrates in the diet is to:
A) enable chemical reactions.
B) promote growth and repair of tissues.
C) supply energy.
D) maintain water balance.
4Good sources of carbohydrate are:
A) fats, oils, butter, and margarine.
B) fish, eggs, beef, pork, and poultry.
C) cereals, fruits, vegetables, and milk.
D) green leafy vegetables, seafood, and water.
5Functions of lipids in the diet are to:
A) provide fats essential for body function.
B) transport water-soluble vitamins.
C) promote growth and repair of tissue.
D) maintain fluid balance.

6Lipids are supplied in large quantities in the diet by:
A) fats, oils, meats, and nuts.
B) cereals, fruits, vegetables, and breads.
C) deep green and orange vegetables.
D) green pepper, broccoli, cantaloupe, and citrus fruits.
7 A function of protein is to:
A) provide essential fatty acids.
B) promote growth and repair of the body.
C) participate in nervous system functioning.
D) medium for temperature regulation.
8Good sources of protein in the diet are:
A) fats, oils, butter, and margarine.
B) green pepper, cantaloupe, citrus fruits, and broccoli.
C) deep green and orange vegetables, and citrus fruits.
D) meats, fish, legumes, nuts, dairy products, and eggs.
9Essential nutrients:
A) are made by the body.
B) generally must be supplied by food.
C) include alcohol.
D) are enzymes.
10A kilocalorie (kcal) is a:
A) measure of fat weight.
B) unit for expressing energy content in food.
C) scientific instrument.
D) term used to describe the amount of sugar and fat in a food.

11The building blocks of proteins are:
A) amino acids.
B) fatty acids.
C) glucose units.
D) coenzymes.
12The most concentrated source of kcals of the following is:
A) starch.
B) protein.
C) alcohol.
D) sugar.
13The average American diet may be lacking in all of the following except:
A) certain B vitamins.
B) energy (kcals).
C) iron.
D) vitamin A.
14Which of the following is considered to be the number of recognized essential nutrients for
humans?
A) 5 - 10.
B) 15 - 20.
C) 40 - 50.
D) 70 - 80.
15The average amount of fat in the human body:
A) is almost the same as the amount of fat in broccoli and meat.
B) represents most of the body weight for males and females.
C) is typically greater in women than men.
D) is equal to the weight of the muscle tissue.
16Nutrients that supply energy are:
A) fats and vitamins.
B) minerals and water.
C) minerals and vitamins.
D) fats and carbohydrates.

17A slice of bread with 1 gram of fat, 10 grams of carbohydrate, and 2 grams of protein contains:
A) 42 kcal.
B) 57 kcal.
C) 82 kcal.
D) 102 kcal.
18Using the information you calculated for the previous question, calculate the percent of calories
provided by fat.
A) 9%
B) 16%
C) 30%
D) 57%
19Most of what we know about vitamins resulted from research that occurred
A) over 2400 years ago in Greece during the time of Hippocrates
B) during the 1600's in Europe
C) during the early 1900's
D) in 1943 when the Recommended Dietary Allowances were established
20African-Americans often need to pay special attention to the amount of salt in their diet because
they have a much greater chance of developing:
A) cancer.
B) hypertension.
C) cardiovascular disease.
D) diabetes.
21Which of the following best describes the current food consumption trends in the US?
A) we are consuming more frozen vegetables instead of canned vegetables.
B) we are consuming more breakfast cereal, pasta entrees, and pizza.
C) we are drinking more soft drinks than milk
D) all of the above

22The main objectives of Healthy People 2010 are:
A) stress and disease management.
B) career and health training.
C) disease treatment and positive self-outlook.
D) health lifestyle promotion and reduction of preventable death and disability.
23Adequate, regular physical activity
A) prevents some adult bone loss.
B) can actually replace the need for a healthy diet
C) requires that adults must take supplements since they cannot get all the nutrients
they need from food when they are exercising regularly.
D) must be done for at least two hours seven days a week
24The study of how disease rates vary among different population groups defines:
A) infectious disease
B) case-control study
C) epidemiology
D) hypothesis
25The most dependable source for up-to-date, accurate nutrition data is a registered dietitian
because:
A) an RD has a bachelor's degree in food and nutrition from an accredited university
B) an RD has completed an extensive internship under expert supervision
C) an RD must comply with tough continuing education and re-certification standards to

keep up-to-date with the profession's science base.
D) all of the above

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Government scientists have calculated that a poor diet combined with a lack of sufficient physical

D) none of the above.

3A function of carbohydrates in the diet is to:

A) enable chemical reactions.

B) promote growth and repair of tissues.

D) maintain water balance.

4Good sources of carbohydrate are:

A) fats, oils, butter, and margarine.

B) fish, eggs, beef, pork, and poultry.

C) cereals, fruits, vegetables, and milk.

D) green leafy vegetables, seafood, and water.

5Functions of lipids in the diet are to:

A) provide fats essential for body function.

B) transport water-soluble vitamins.

C) promote growth and repair of tissue.

D) maintain fluid balance.

A) fats, oils, meats, and nuts.

B) cereals, fruits, vegetables, and breads.

C) deep green and orange vegetables.

D) green pepper, broccoli, cantaloupe, and citrus fruits.

7 A function of protein is to:

A) provide essential fatty acids.

B) promote growth and repair of the body.

C) participate in nervous system functioning.

D) medium for temperature regulation.

8Good sources of protein in the diet are:

A) fats, oils, butter, and margarine.

B) green pepper, cantaloupe, citrus fruits, and broccoli.

C) deep green and orange vegetables, and citrus fruits.

D) meats, fish, legumes, nuts, dairy products, and eggs.

A) are made by the body.

B) generally must be supplied by food.

10A kilocalorie (kcal) is a:

A) measure of fat weight.

B) unit for expressing energy content in food.

D) term used to describe the amount of sugar and fat in a food.

12The most concentrated source of kcals of the following is:

15The average amount of fat in the human body:

A) is almost the same as the amount of fat in broccoli and meat.

B) represents most of the body weight for males and females.

C) is typically greater in women than men.

D) is equal to the weight of the muscle tissue.

16Nutrients that supply energy are:

A) fats and vitamins.

B) minerals and water.

C) minerals and vitamins.

D) fats and carbohydrates.

A) over 2400 years ago in Greece during the time of Hippocrates

B) during the 1600's in Europe

C) during the early 1900's

D) in 1943 when the Recommended Dietary Allowances were established

A) we are consuming more frozen vegetables instead of canned vegetables.

B) we are consuming more breakfast cereal, pasta entrees, and pizza.

C) we are drinking more soft drinks than milk

D) all of the above

A) stress and disease management.

B) career and health training.

C) disease treatment and positive self-outlook.

D) health lifestyle promotion and reduction of preventable death and disability.