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.   a decreased sense of well being.
C.   an increased risk for chronic diseases such as heart disease and diabetes.
D.   an increased energy level.
Question #2
Which of the following supplies the most energy?
A.   A multivitamin with 600mg of calcium and B-complex
B.   A food that contains 10g of carbohydrate, 10g of protein, and 3g of fat
C.   A food that contains 10g of fat, 3g of protein, and 10g of carbohydrate
D.   A 120-calorie protein drink
Question #3
Which of the following, consumed in excess, is/are stored as fat in the body?
A.   Water
B.   Alcohol sugars
C.   Fiber
D.   Protein
Question #4
Which of the following is a healthy source complex carbohydrates?
A.   Grilled chicken
B.   White rice
C.   Oat grain bread
D.   Refined pasta
Question #5
What percentage of daily calories should come from carbohydrates?
A.   12-15
B.   20-40
C.   45-65
D.   60-70
Question #6
Saturated fats have all the following characteristics except
A.   they are stable.
B.   they have a long shelf life.
C.   there are associated with a decreased risk of heart disease.
D.   they are solid at room temperature.
Question #7
Which of the following is high in empty calories?
A.   Beans and rice
B.   Pepperoni pizza
C.   Fruit smoothies
D.   Peanut butter sandwich
Question #8
Fats should constitute ________% of daily caloric intake.
A.   20-35
B.   15-17
C.   10-20
D.   40-55
Question #9
Which lipid is a key component in cell membranes?
A.   DHA
B.   Triglyceride
C.   Phospholipid
D.   Omega-6 fatty acid
Question #10
All of the following statements regarding vitamin supplementation are true except
A.   women of child-bearing age should consume 400mcg of folic acid daily.
B.   everyone should take vitamin supplements.
C.   excessive consumption of vitamin supplements can be toxic.
D.   individuals should consult with their physician before taking dietary supplements.
Question #11
Water consumption
A.   assists in very few daily function.
B.   will help maintain hormone levels in the blood stream.
C.   helps regulate body temperature.
D.   prevents digestion of fats during a meal.
Question #12
Fiber has many dietary benefits including
A.   providing a ready source of energy.
B.   lowering high blood pressure.
C.   reducing constipation.
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.   Organosulfur compounds
B.   Flavonoids
C.   Soy 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.   Switch from processed grains to whole grains.
B.   Purchase only organically grown produce.
C.   Become a vegan vegetarian.
D.   Reduce his caloric intake by 50%.
Question #15
DRI recommendations are designed to help consumers
A.   transition to vegetarian diets.
B.   identify dangerous ingredients.
C.   choose supplements wisely.
D.   protect against nutritional deficiencies.
Question #16
All the following information is required to be listed on a food label except
A.   added sugars.
B.   percentage of vitamins, antioxidants, phytochemicals, and minerals per serving.
C.   calories per serving.
D.   total fat per serving.
Question #17
Which of the following are equivalent to a one ounce serving of a grains?
A.   One hamburger bun
B.   One cup of oatmeal
C.   One cup of brown rice
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.   Cook meats to 120 degrees (or "rare").
B.   Avoid raw milk and seafood.
C.   Eat only organic fruits and vegetables.
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.   Nuts
B.   Soy
C.   Corn
D.   Milk
Question #20
Which of the following nutrients may be low in a vegan diet?
A.   Sodium
B.   Vitamin C
C.   Folic Acid
D.   Vitamin B12
Question #21
Which of the following ergogenic aids has been scientifically shown to benefit athletes?
A.   Ribose
B.   None of these choices have been clinically proven beneficial
C.   Carnitine
D.   Chromium
Question #22
Genetically modifying foods can result in
A.   plants that better tolerate heat and poor soil.
B.   meat that is lower in fat.
C.   plants that are more resistant to pests.
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.   type 1 diabetes.
B.   type 2 diabetes.
C.   rickets.
D.   osteoporosis.
Question #24
Which food contains complete protein?
A.   Quinoa
B.   Peanut butter
C.   Whole grain bread
D.   Rice
Question #25
The primary difference between white and whole grain bread is
A.   white bread is lower in dietary fiber.
B.   whole grain breads have a higher glycemic index.
C.   whole grain breads are processed by the body faster.
D.   whole grain bread is higher in sugar.
Question #26
Osteoporosis can be the result of an inadequate intake of ________ and vitamin ________.
A.   magnesium; E
B.   potassium; K
C.   calcium; D
D.   zinc; C

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