What is the primary cause of malabsorption in people with celiac disease?
A. erosion of the villi of the small intestine
B. ulceration of the large intestine
C. damage to the lining of the esophagus
D. an allergic reaction throughout the GI tract
Answer: A
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An individual with a gastrointestinal disorder that reduces his absorption of dietary fat is MOST likely to become deficient in which of the following micronutrients?
A) vitamin C B) sodium C) sulfur D) vitamin E
Which of the following foods should be avoided to reduce the risk of foodborne illness?
A) Unpasteurized milk and milk products B) Partially cooked eggs C) Raw fish D) Fresh sprouts E) All of the above
Ruth Ann Glebowski is an active 68 year old. She has a past medical history of gestational diabetes, high cholesterol, hypothyroidism, and depression. She is 5 feet 4 inches tall and weighs 170 pounds. She has an appointment with her physician for her annual check-up. Ruth Ann meets with a registered dietitian and is provided sample menus. A month later she returns for a follow-up: she has gained
weight and her blood sugar is still high. Ruth Ann states that she is being compliant. What is the possible cause for the weight gain? A) misuse of diabetic medications B) incorrect portion size C) poor cooking techniques D) carbohydrate counting
The premise of low-fat, high-carbohydrate weight-loss diets includes all of the following except:
A. Lower fat intake results in lower energy intake since fat contains more calories per gram than carbohydrates or proteins.. B. High-fat foods are more flavorful, leading to greater intake. C. Storage of fat is extremely efficient; therefore, consuming less means less efficient fat storage. D. High carbohydrate intake reduces the desire for fat-containing foods.