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 energy level.
C.   a decreased sense of well being.
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 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.   Protein
D.   Fiber
Question #4
Which of the following is a healthy source complex carbohydrates?
A.   Oat grain bread
B.   White rice
C.   Grilled chicken
D.   Refined pasta
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 have a long shelf life.
B.   they are stable.
C.   they are solid at room temperature.
D.   there are associated with a decreased risk of heart disease.
Question #7
Which of the following is high in empty calories?
A.   Pepperoni pizza
B.   Fruit smoothies
C.   Peanut butter sandwich
D.   Beans and rice
Question #8
Fats should constitute ________% of daily caloric intake.
A.   15-17
B.   20-35
C.   40-55
D.   10-20
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.   women of child-bearing age should consume 400mcg of folic acid daily.
C.   everyone should take vitamin supplements.
D.   excessive consumption of vitamin supplements can be toxic.
Question #11
Water consumption
A.   prevents digestion of fats during a meal.
B.   helps regulate body temperature.
C.   will help maintain hormone levels in the blood stream.
D.   assists in very few daily function.
Question #12
Fiber has many dietary benefits including
A.   lowering high blood pressure.
B.   reducing constipation.
C.   providing a ready source of energy.
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.   Become a vegan vegetarian.
B.   Switch from processed grains to whole grains.
C.   Purchase only organically grown produce.
D.   Reduce his caloric intake by 50%.
Question #15
DRI recommendations are designed to help consumers
A.   choose supplements wisely.
B.   identify dangerous ingredients.
C.   transition to vegetarian diets.
D.   protect against nutritional deficiencies.
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 cup of oatmeal
C.   One half cup of brown rice
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.   Avoid raw milk and seafood.
C.   Maintain a single cooking surface for preparing all meals.
D.   Cook meats to 120 degrees (or "rare").
Question #19
Which of the following foods is least likely to cause an allergic reaction?
A.   Soy
B.   Milk
C.   Nuts
D.   Corn
Question #20
Which of the following nutrients may be low in a vegan diet?
A.   Vitamin B12
B.   Folic Acid
C.   Vitamin C
D.   Sodium
Question #21
Which of the following ergogenic aids has been scientifically shown to benefit athletes?
A.   Carnitine
B.   None of these choices have been clinically proven beneficial
C.   Chromium
D.   Ribose
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.   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 are more resistant to pests.
Question #23
Eating a diet high in complex carbohydrates reduces your risk of
A.   osteoporosis.
B.   rickets.
C.   type 2 diabetes.
D.   type 1 diabetes.
Question #24
Which food contains complete protein?
A.   Quinoa
B.   Whole grain bread
C.   Rice
D.   Peanut butter
Question #25
The primary difference between white and whole grain bread is
A.   whole grain bread is higher in sugar.
B.   whole grain breads are processed by the body faster.
C.   white bread is lower in dietary fiber.
D.   whole grain breads have a higher glycemic index.
Question #26
Osteoporosis can be the result of an inadequate intake of ________ and vitamin ________.
A.   magnesium; E
B.   calcium; D
C.   zinc; C
D.   potassium; K

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