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 energy level.
B.   a decreased sense of well being.
C.   an increased risk for obesity.
D.   an increased risk for chronic diseases such as heart disease and diabetes.
Question #2
Which of the following supplies the most energy?
A.   A food that contains 10g of fat, 3g of protein, and 10g of carbohydrate
B.   A multivitamin with 600mg of calcium and B-complex
C.   A food that contains 10g of carbohydrate, 10g of protein, and 3g of fat
D.   A 120-calorie protein drink
Question #3
Which of the following, consumed in excess, is/are stored as fat in the body?
A.   Protein
B.   Fiber
C.   Alcohol sugars
D.   Water
Question #4
Which of the following is a healthy source complex carbohydrates?
A.   Grilled chicken
B.   Oat grain bread
C.   White rice
D.   Refined pasta
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.   they have a long shelf life.
B.   they are solid at room temperature.
C.   there are associated with a decreased risk of heart disease.
D.   they are stable.
Question #7
Which of the following is high in empty calories?
A.   Peanut butter sandwich
B.   Pepperoni pizza
C.   Beans and rice
D.   Fruit smoothies
Question #8
Fats should constitute ________% of daily caloric intake.
A.   10-20
B.   15-17
C.   40-55
D.   20-35
Question #9
Which lipid is a key component in cell membranes?
A.   Phospholipid
B.   DHA
C.   Triglyceride
D.   Omega-6 fatty acid
Question #10
All of the following statements regarding vitamin supplementation are true except
A.   individuals should consult with their physician before taking dietary supplements.
B.   everyone should take vitamin supplements.
C.   women of child-bearing age should consume 400mcg of folic acid daily.
D.   excessive consumption of vitamin supplements can be toxic.
Question #11
Water consumption
A.   helps regulate body temperature.
B.   will help maintain hormone levels in the blood stream.
C.   assists in very few daily function.
D.   prevents digestion of fats during a meal.
Question #12
Fiber has many dietary benefits including
A.   reducing constipation.
B.   providing a ready source of energy.
C.   lowering high blood pressure.
D.   raising blood glucose levels.
Question #13
Jim eats a slice of cantaloupe or watermelon every morning. These fruits are good sources of which type of phytochemical?
A.   Soy compounds
B.   Flavonoids
C.   Organosulfur compounds
D.   Carotenoids
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.   Purchase only organically grown produce.
B.   Become a vegan vegetarian.
C.   Switch from processed grains to whole grains.
D.   Reduce his caloric intake by 50%.
Question #15
DRI recommendations are designed to help consumers
A.   choose supplements wisely.
B.   protect against nutritional deficiencies.
C.   transition to vegetarian diets.
D.   identify dangerous ingredients.
Question #16
All the following information is required to be listed on a food label except
A.   total fat per serving.
B.   calories per serving.
C.   percentage of vitamins, antioxidants, phytochemicals, and minerals per serving.
D.   added sugars.
Question #17
Which of the following are equivalent to a one ounce serving of a grains?
A.   One cup of brown rice
B.   One cup of oatmeal
C.   One hamburger bun
D.   One half cup of brown rice
Question #18
Leah is pregnant. What actions can she take to reduce her risk of foodborne illness?
A.   Maintain a single cooking surface for preparing all meals.
B.   Avoid raw milk and seafood.
C.   Eat only organic fruits and vegetables.
D.   Cook meats to 120 degrees (or "rare").
Question #19
Which of the following foods is least likely to cause an allergic reaction?
A.   Corn
B.   Soy
C.   Nuts
D.   Milk
Question #20
Which of the following nutrients may be low in a vegan diet?
A.   Folic Acid
B.   Vitamin C
C.   Vitamin B12
D.   Sodium
Question #21
Which of the following ergogenic aids has been scientifically shown to benefit athletes?
A.   Chromium
B.   Carnitine
C.   Ribose
D.   None of these choices have been clinically proven beneficial
Question #22
Genetically modifying foods can result in
A.   meat that is lower in fat, plants that are more resistant to pests and plants that better tolerate heat and poor soil.
B.   plants that better tolerate heat and poor soil.
C.   meat that is lower in fat.
D.   plants that are more resistant to pests.
Question #23
Eating a diet high in complex carbohydrates reduces your risk of
A.   type 2 diabetes.
B.   rickets.
C.   type 1 diabetes.
D.   osteoporosis.
Question #24
Which food contains complete protein?
A.   Rice
B.   Quinoa
C.   Peanut butter
D.   Whole grain bread
Question #25
The primary difference between white and whole grain bread is
A.   white bread is lower in dietary fiber.
B.   whole grain bread is higher in sugar.
C.   whole grain breads have a higher glycemic index.
D.   whole grain breads are processed by the body faster.
Question #26
Osteoporosis can be the result of an inadequate intake of ________ and vitamin ________.
A.   zinc; C
B.   magnesium; E
C.   calcium; D
D.   potassium; K

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