Health 011 - Principles of Healthful Living » Fall 2021 » Chapter 5 Study Guide

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Question #1
Diets lacking nutrients cause all of the following except
A.   an increased risk for obesity.
B.   an increased risk for chronic diseases such as heart disease and diabetes.
C.   an increased energy level.
D.   a decreased sense of well being.
Question #2
Which of the following supplies the most energy?
A.   A food that contains 10g of carbohydrate, 10g of protein, and 3g of fat
B.   A food that contains 10g of fat, 3g of protein, and 10g of carbohydrate
C.   A 120-calorie protein drink
D.   A multivitamin with 600mg of calcium and B-complex
Question #3
Which of the following, consumed in excess, is/are stored as fat in the body?
A.   Water
B.   Fiber
C.   Protein
D.   Alcohol sugars
Question #4
Which of the following is a healthy source complex carbohydrates?
A.   Refined pasta
B.   Grilled chicken
C.   White rice
D.   Oat grain bread
Question #5
What percentage of daily calories should come from carbohydrates?
A.   60-70
B.   12-15
C.   20-40
D.   45-65
Question #6
Saturated fats have all the following characteristics except
A.   there are associated with a decreased risk of heart disease.
B.   they are stable.
C.   they are solid at room temperature.
D.   they have a long shelf life.
Question #7
Which of the following is high in empty calories?
A.   Beans and rice
B.   Peanut butter sandwich
C.   Pepperoni pizza
D.   Fruit smoothies
Question #8
Fats should constitute ________% of daily caloric intake.
A.   15-17
B.   40-55
C.   20-35
D.   10-20
Question #9
Which lipid is a key component in cell membranes?
A.   Triglyceride
B.   Phospholipid
C.   DHA
D.   Omega-6 fatty acid
Question #10
All of the following statements regarding vitamin supplementation are true except
A.   excessive consumption of vitamin supplements can be toxic.
B.   women of child-bearing age should consume 400mcg of folic acid daily.
C.   individuals should consult with their physician before taking dietary supplements.
D.   everyone should take vitamin supplements.
Question #11
Water consumption
A.   prevents digestion of fats during a meal.
B.   assists in very few daily function.
C.   will help maintain hormone levels in the blood stream.
D.   helps regulate body temperature.
Question #12
Fiber has many dietary benefits including
A.   providing a ready source of energy.
B.   raising blood glucose levels.
C.   lowering high blood pressure.
D.   reducing constipation.
Question #13
Jim eats a slice of cantaloupe or watermelon every morning. These fruits are good sources of which type of phytochemical?
A.   Organosulfur compounds
B.   Flavonoids
C.   Carotenoids
D.   Soy compounds
Question #14
Which of the following dietary changes could Peter, from the Student Story, make to lower his risk of becoming a diabetic without radically altering his lifestyle?
A.   Switch from processed grains to whole grains.
B.   Purchase only organically grown produce.
C.   Reduce his caloric intake by 50%.
D.   Become a vegan vegetarian.
Question #15
DRI recommendations are designed to help consumers
A.   transition to vegetarian diets.
B.   protect against nutritional deficiencies.
C.   choose supplements wisely.
D.   identify dangerous ingredients.
Question #16
All the following information is required to be listed on a food label except
A.   percentage of vitamins, antioxidants, phytochemicals, and minerals per serving.
B.   total fat per serving.
C.   added sugars.
D.   calories per serving.
Question #17
Which of the following are equivalent to a one ounce serving of a grains?
A.   One half cup of brown rice
B.   One cup of oatmeal
C.   One hamburger bun
D.   One cup of brown rice
Question #18
Leah is pregnant. What actions can she take to reduce her risk of foodborne illness?
A.   Eat only organic fruits and vegetables.
B.   Cook meats to 120 degrees (or "rare").
C.   Avoid raw milk and seafood.
D.   Maintain a single cooking surface for preparing all meals.
Question #19
Which of the following foods is least likely to cause an allergic reaction?
A.   Soy
B.   Milk
C.   Corn
D.   Nuts
Question #20
Which of the following nutrients may be low in a vegan diet?
A.   Sodium
B.   Folic Acid
C.   Vitamin C
D.   Vitamin B12
Question #21
Which of the following ergogenic aids has been scientifically shown to benefit athletes?
A.   None of these choices have been clinically proven beneficial
B.   Carnitine
C.   Ribose
D.   Chromium
Question #22
Genetically modifying foods can result in
A.   plants that are more resistant to pests.
B.   meat that is lower in fat.
C.   plants that better tolerate heat and poor soil.
D.   meat that is lower in fat, plants that are more resistant to pests and plants that better tolerate heat and poor soil.
Question #23
Eating a diet high in complex carbohydrates reduces your risk of
A.   rickets.
B.   type 1 diabetes.
C.   type 2 diabetes.
D.   osteoporosis.
Question #24
Which food contains complete protein?
A.   Whole grain bread
B.   Peanut butter
C.   Quinoa
D.   Rice
Question #25
The primary difference between white and whole grain bread is
A.   whole grain breads have a higher glycemic index.
B.   whole grain bread is higher in sugar.
C.   whole grain breads are processed by the body faster.
D.   white bread is lower in dietary fiber.
Question #26
Osteoporosis can be the result of an inadequate intake of ________ and vitamin ________.
A.   zinc; C
B.   potassium; K
C.   magnesium; E
D.   calcium; D

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