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 chronic diseases such as heart disease and diabetes.
B.   an increased risk for obesity.
C.   an increased energy level.
D.   a decreased sense of well being.
Question #2
Which of the following supplies the most energy?
A.   A 120-calorie protein drink
B.   A food that contains 10g of fat, 3g of protein, and 10g of carbohydrate
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.   Alcohol sugars
B.   Fiber
C.   Protein
D.   Water
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.   20-40
B.   45-65
C.   12-15
D.   60-70
Question #6
Saturated fats have all the following characteristics except
A.   they are solid at room temperature.
B.   there are associated with a decreased risk of heart disease.
C.   they have a long shelf life.
D.   they are stable.
Question #7
Which of the following is high in empty calories?
A.   Peanut butter sandwich
B.   Beans and rice
C.   Pepperoni pizza
D.   Fruit smoothies
Question #8
Fats should constitute ________% of daily caloric intake.
A.   15-17
B.   20-35
C.   10-20
D.   40-55
Question #9
Which lipid is a key component in cell membranes?
A.   Triglyceride
B.   DHA
C.   Phospholipid
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.   everyone should take vitamin supplements.
C.   individuals should consult with their physician before taking dietary supplements.
D.   women of child-bearing age should consume 400mcg of folic acid daily.
Question #11
Water consumption
A.   assists in very few daily function.
B.   helps regulate body temperature.
C.   prevents digestion of fats during a meal.
D.   will help maintain hormone levels in the blood stream.
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.   Organosulfur compounds
C.   Carotenoids
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.   Become a vegan vegetarian.
B.   Reduce his caloric intake by 50%.
C.   Switch from processed grains to whole grains.
D.   Purchase only organically grown produce.
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.   calories per serving.
B.   total fat 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 hamburger bun
B.   One half cup of brown rice
C.   One cup of brown rice
D.   One cup of oatmeal
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.   Eat only organic fruits and vegetables.
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.   Nuts
B.   Soy
C.   Milk
D.   Corn
Question #20
Which of the following nutrients may be low in a vegan diet?
A.   Vitamin B12
B.   Folic Acid
C.   Sodium
D.   Vitamin C
Question #21
Which of the following ergogenic aids has been scientifically shown to benefit athletes?
A.   Chromium
B.   Ribose
C.   Carnitine
D.   None of these choices have been clinically proven beneficial
Question #22
Genetically modifying foods can result in
A.   plants that are more resistant to pests.
B.   plants that better tolerate heat and poor soil.
C.   meat that is lower in fat.
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 2 diabetes.
B.   osteoporosis.
C.   type 1 diabetes.
D.   rickets.
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.   whole grain breads have a higher glycemic index.
B.   whole grain breads are processed by the body faster.
C.   whole grain bread is higher in sugar.
D.   white bread is lower in dietary fiber.
Question #26
Osteoporosis can be the result of an inadequate intake of ________ and vitamin ________.
A.   calcium; D
B.   potassium; K
C.   magnesium; E
D.   zinc; C

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