Nutritional Science - Introductory Nutrition Pace 4 Quiz

1

What are Calories and what nutrients provide them?

2

Salmonella

3

Which of the following nutrients is not lost (i.e., is retained) during the milling process for a refined grain?

4

Although not classified as vitamins, ingestion of the substances taurine and carnitine is required for good health.

5

An infant weighing 7 pounds at birth would normally weigh about _____ pounds at five months of age

6

Which food is most likely fortified?

7

Research positions at universities that are not affiliated with a teaching position are supported by

8

George's dinner contains 750 kilocalories. At most, how many kilocalories will George expend in order to process this meal?

9

During exercise, body temperature rises to the highest level in which of the following

10

Chlorophyll in dark green leafy vegetables masks the presence of beta-carotene

11

Answer the following questions true (T) or false (F)

12

What is most likely to be lacking in low-carbohydrate diets?

13

Human milk is the only food needed by the majority of healthy infants for approximately the first _____ months

14

All of the following fish have a delicate texture and moderate flavor except

15

Which of the following represents the most common eating disorder among men and women of any age?

16

Which of the following is NOT a function of vitamin E?

17

By the time the contents of the GI tract reach the ________, the three energy-yielding nutrients have been digested.

18

An advantage to infants of being breastfed is ________.

19

Discuss the design of a weight-training program to optimize endurance

20

Students can help to reduce hunger in the U.S. by: a. organizing a food drive for a community food pantry. b. eating fewer meals away from home or the university cafeteria. c. leaving leftovers in the park for the homeless

21

One tip for avoiding measurement errors when assessing infant growth is to ____. a. make sure the head is above the head board b. set the scale to a fraction below zero before starting c. weigh the infant nude or wearing a dry diaper

22

How do starch granules behave when heated in a liquid and undergoing gelatinization?

23

What is added to a semipermanent emulsion to create a viscosity similar to that of soft yogurt?

24

How does the method of cooking affect thiamin stability?

25

Which of the following groups would have the lowest risk for toxicity from eating shark and

26

Which of the following is an essential amino acid?

27

Bert has liver disease. What trace minerals will likely be poorly regulated by his body as a result?

28

Which of the following foods contains the most water by weight?

29

Which of the following is the MOST abundant mineral in our body?

30

Matching

31

Which federal agency regulates dietary supplements?

32

At a daycare center, a small chocolate candy bar was given to only the three year olds who ate everything at mealtime. Choose the best description of the feeding relationship problem between the daycare center staff and three year olds

33

Aerobically trained muscles burn _____ more readily than untrained muscles

34

Which of the following food sources contains probiotics?

35

What makes it difficult for children to eat right?

36

The typical diet of a teenager contains too much _____

37

Sterols provide:

38

Which of the following is not a proposed national strategy to prevent obesity?

39

Match the water-soluble vitamin with its coenzyme form(s).

40

Candies are classified by

41

Which of the following is NOT a means of determining the protein quality of a food?

42

Red tide is formed when:

43

The label on a bag of salt-free pretzels indicates that they are "low-fat." This means the pretzels provide ________ gram(s) of fat or less per serving.