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.   a decreased sense of well being.
B.   an increased energy level.
C.   an increased risk for chronic diseases such as heart disease and diabetes.
D.   an increased risk for obesity.
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 120-calorie protein drink
C.   A food that contains 10g of carbohydrate, 10g of protein, and 3g of fat
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.   Protein
B.   Fiber
C.   Alcohol sugars
D.   Water
Question #4
Which of the following is a healthy source complex carbohydrates?
A.   Oat grain bread
B.   White rice
C.   Refined pasta
D.   Grilled chicken
Question #5
What percentage of daily calories should come from carbohydrates?
A.   20-40
B.   60-70
C.   12-15
D.   45-65
Question #6
Saturated fats have all the following characteristics except
A.   they are solid at room temperature.
B.   they have a long shelf life.
C.   they are stable.
D.   there are associated with a decreased risk of heart disease.
Question #7
Which of the following is high in empty calories?
A.   Fruit smoothies
B.   Beans and rice
C.   Pepperoni pizza
D.   Peanut butter sandwich
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.   DHA
B.   Omega-6 fatty acid
C.   Triglyceride
D.   Phospholipid
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.   excessive consumption of vitamin supplements can be toxic.
D.   women of child-bearing age should consume 400mcg of folic acid daily.
Question #11
Water consumption
A.   helps regulate body temperature.
B.   prevents digestion of fats during a meal.
C.   assists in very few daily function.
D.   will help maintain hormone levels in the blood stream.
Question #12
Fiber has many dietary benefits including
A.   raising blood glucose levels.
B.   lowering high blood pressure.
C.   providing a ready source of energy.
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.   Carotenoids
C.   Soy compounds
D.   Flavonoids
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.   Reduce his caloric intake by 50%.
B.   Purchase only organically grown produce.
C.   Switch from processed grains to whole grains.
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.   identify dangerous ingredients.
D.   choose supplements wisely.
Question #16
All the following information is required to be listed on a food label except
A.   calories per serving.
B.   total fat per serving.
C.   added sugars.
D.   percentage of vitamins, antioxidants, phytochemicals, and minerals per serving.
Question #17
Which of the following are equivalent to a one ounce serving of a grains?
A.   One hamburger bun
B.   One half cup of brown rice
C.   One cup of oatmeal
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.   Maintain a single cooking surface for preparing all meals.
D.   Avoid raw milk and seafood.
Question #19
Which of the following foods is least likely to cause an allergic reaction?
A.   Corn
B.   Nuts
C.   Milk
D.   Soy
Question #20
Which of the following nutrients may be low in a vegan diet?
A.   Folic Acid
B.   Vitamin B12
C.   Sodium
D.   Vitamin C
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.   Chromium
D.   Ribose
Question #22
Genetically modifying foods can result in
A.   meat that is lower in fat.
B.   plants that are more resistant to pests.
C.   meat that is lower in fat, plants that are more resistant to pests and plants that better tolerate heat and poor soil.
D.   plants that better tolerate heat and poor soil.
Question #23
Eating a diet high in complex carbohydrates reduces your risk of
A.   rickets.
B.   osteoporosis.
C.   type 2 diabetes.
D.   type 1 diabetes.
Question #24
Which food contains complete protein?
A.   Rice
B.   Whole grain bread
C.   Quinoa
D.   Peanut butter
Question #25
The primary difference between white and whole grain bread is
A.   whole grain breads have a higher glycemic index.
B.   whole grain breads are processed by the body faster.
C.   white bread is lower in dietary fiber.
D.   whole grain bread is higher in sugar.
Question #26
Osteoporosis can be the result of an inadequate intake of ________ and vitamin ________.
A.   calcium; D
B.   magnesium; E
C.   potassium; K
D.   zinc; C

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